Chocolate Chip Muffins, gluten-free, plant-based options

Procrastibaking: the art of making muffins instead of whatever else you should be doing.”–as seen on INTO THE COOKIE JAR

I had work to do, but there it sat.  The lone, leftover banana.  Muddled and marred by dark brown spots, hiding its inner-sweetness.  Too mushy to eat, but perfect for baking.  But what?

Nosing around in my cabinets, I noticed a partial bag of chocolate chips.  Hmm?  Maybe I could bake chocolate chip cookies, but would I be able to use a banana in it?  Not sure if that would work, at least regarding taste.  Then, it hit me like a Monday morning: muffins!

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I was pretty sure that I had once read that bananas can be used as a substitute for an egg in a recipe.  Sure enough, for once, my memory was correct. One banana equals one egg. Now don’t get me wrong, bananas cannot do everything an egg can do when baking, but in a recipe such as this one, where I am also including vinegar and baking soda, bananas are a decent substitute.  

Speaking of vinegar . . . Why add it to baking?  Historically speaking, vinegar has been used in baking for centuries.  One such example was during the Great Depression when rations, such as eggs and butter, were limited.  One teaspoon of baking soda combined with one tablespoon of vinegar makes baked goods light and fluffy.  Even if you are using an egg, adding one tablespoon of vinegar to a cake, cookie, or bread recipe will help batter rise, increase moisture, and even brighten the color.  

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Regarding flours, you will notice that I chose a combination of two different types as well as oat bran.  This was an intentional choice due to the fact that I have celiac disease, so I cannot consume wheat.  Additionally, I wanted to increase the fiber/nutritional content of these muffins while keeping the texture light and fluffy side.  Think of it as a compromise–balancing out the white flour and sugar with the nutritional profile of oats!  Plus, I happen to like baking with oats and oat flour due to the texture and moisture oats tend to create while not lending an overpowering flavor.  Nonetheless, you could use almond flour, rice flour, or other preferred varieties. In fact, you could simply use nothing but all-purpose flour if that is your preference.  As long as the total amount of flour remains the same, most flours should be fine!

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Finally, feel free to play around with the stir-ins.  There’s up to one cup total, so make the recipe yours.  Stir in raisins, walnuts, peanut butter chips, dried cranberries, chopped dates, butterscotch chips, chopped pecans, and so forth.  Make the recipe fit both your taste preferences and/or the ingredients you have on hand. 

Once these muffins are baked and cool enough to serve, slather one with butter or your favorite nut butter.  Dip them in maple syrup–who says it’s for pancakes only?  Drizzle agave or honey over the tops.  Then again, eat ‘em plain–after all, they will be plenty moist! 

Customize this recipe, and make it work for you and yours!  Then, hit me up on social media, or send me an email, and let me know what variation worked for you!  In the meantime, enjoy procrastibaking! 🙂  

Chocolate Chip Muffins, with gluten-free, plant based options

Recipe inspired by Betty Crocker’s 40th Anniversary Edition Cookbook Betty Crocker’s Cookbook/40th Anniversary Edition Hardcover – September 1, 1991,

Allergy AwesomenessRhian’s Recipes, HealthyGirl Kitchen

Ingredients:

¾  cup oat flour*

¾ cup oat bran*

1 cup all purpose flour, gluten-free flour*

1 tablespoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 ripe banana

1 cup milk, any variation

½ cup sugar

1 tablespoon white or apple cider vinegar

2 teaspoons vanilla extract

½ -1 cup chocolate chips, gluten-free and/or vegan if desired/needed

½ cup chopped walnuts, optional

Sparkling sugar

Directions:

Preheat the oven to 350 degrees.

Line 12 muffin tins with parchment paper or nonstick cooking spray.

In a large bowl, mix together flours, baking powder, baking soda, and salt.

Mash banana in a medium bowl.

Stir in milk, sugar, vanilla, and vinegar.

Gently combine liquid ingredients into dry ingredients until just combined.

Fold in chocolate chips and/or nuts, if using.

Divide batter evenly among cups.

Top with extra chips, and/or sprinkle with sparkling sugar, if desired.

Bake for 15-20 minutes or until a toothpick inserted in the center comes out dry.

Allow muffins to cool in the pan for 5 minutes before turning onto a cooling rack.

Serve immediately.

Can store leftovers in the fridge for up to 3 days, or can freeze for up to 3 months.

After refrigerating or freezing muffins, reheat muffins before serving.

Makes 12. 

*Notes: Feel free to mix and match types of flours, and even leave out the bran, to suit your needs/taste preferences as long as the total amount of flour used equals 2 ½ cups.  Additionally, while I have to bake/eat gluten free and choose to eat plant based, you choose the ingredients that match your preferences.  Finally, you can use an egg, ¼ cup applesauce, or ¼ cup yogurt to replace the banana if desired or don’t have a banana on hand.

You’ll need two bowls.
Mix your dry ingredients in one bowl.
Mash your banana well.
Stir in wet ingredients with banana.
Pour wet ingredients into dry and gently mix.
Be sure to preheat oven and prepare muffin tins. I prefer parchment liners.
Stir in those luscious chocolate chips.

Divide batter evenly and top with desired toppings. I added mini chocolate chips and white sugar.
Allow muffins to cool on a rack, but feel free to serve warm!

Enjoy the yummy results of procrastibaking!

Reese of Mind Donuts (gluten-free, egg-free, & dairy-free options)

“Fresh popcorn is near impossible to resist, second only to fresh donuts.”–Shannon Wiersbitzky, What Flowers Remember 

For years, I watched with glazed eyes as others enjoyed donuts. 

Donut go breaking my heart!” I would say to friends and family as they enjoyed their orbs of confectionary perfection. 

Donut worry, be happy!” They would reply, driving me glazy as they handed me a gluten free granola bar. “It’s hole-some.”  While I donut want to be ungrateful for their thoughtfulness, a granola bar donut really have a hole of my taste buds.  

I donut have to circle around these orbs of deliciousness.

After years of circling around all of those boxes of glaziness, watching others enjoy those holesome spheres of sweetness, I declared to myself, “Donut let them kill your vibe, Steph!  You can simply create your own glaze-of-glory confection!

Away in the solitude of my home work space, feeling glazed and confused, I did what any self-respecting donut-deprived punster would do, scroll the internet for recipe inspiration.  I donut, I mean, would not, stop believin’ that I could create a glazy alternative–one that was as close to being as hole food as possible with gluten-free, plant based ingredients.  Donut tell me I can’t! 

Ooey-gooey peanut buttery goodness!!

Thus, my holesome quest began.  Since then, I have created recipes for Blueberry Lemon-drop donuts and Chocolate donuts with chocolate glaze.  So what makes this recipe different from the previous chocolate donut recipe?  This recipe comes with the reese of mind that the ingredients are all holesome AND has the added benefit of protein and oats. 

Well, maybe the chocolate chips and powdered sugar aren’t particularly as healthy as some of the other ingredients?  But holey-moley, donut judge me.  You can just glaze over that part! Besides I am fairly certain I sense reesent traces of confectioners sugar on your lips!

Enjoy this gluten-free, egg-free, dairy-free wonder without any worry of stomach upset!

While these donuts may not bring world reese, they may have your taste buds singing, “Hole me closer, tiny donut.”  May this recipe, or should I say, reese-ipe really get a hole of you, and may you love them a hole lot!

P. S. Reese and desist from blaming me for all of the bad puns, I may have eaten one too many drunkin’ donuts! 

Donut cry anymore when the donut box gets passed around, fellow celiacs. You can make your own!

Reese of Mind Donuts  (gluten-free, egg-free, & dairy-free options)

Donut Ingredients:

¾ cup oat flour (Can use regular oats and used food processor to make it flour)

1 serving chocolate protein powder (I use plant protein.) 

2 tablespoons cocoa powder

1 tablespoon ground flax seed

2-3 tablespoons sugar

1 teaspoon baking soda

¼ teaspoon salt

¼ cup applesauce or yogurt

½ cup milk (I use plant based.)

1 tablespoon vinegar

1 teaspoon vanilla extract

Optional: ¼ cup chopped Reese’s pieces 

Glaze Ingredients:

1 tablespoon melted butter or coconut oil (I use plant based butter.)

3 tablespoon natural peanut butter, melted

½  teaspoon vanilla extract

¼ – ½ + cup powdered sugar

2+ tablespoons milk (I use plant based.) 

Batter will be thick, but easy to spoon into donut molds.

Donut Directions:

Preheat oven to 350 degrees and coat 6-donut pan with nonstick spray.

In a large bowl, combine dry ingredients (flour, protein powder, cocoa powder, flax seed, sugar, baking soda and salt) until well combined.

In a small bowl, whisk together wet ingredients (vinegar, applesauce, milk, and vanilla).

Fold wet ingredients into dry ingredients, being careful not to overmix–batter should look/feel thick.  If using chopped Reese’s pieces, gently stir them with wet ingredients.

Divide batter evenly among donut molds.

Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.

Allow to cool 5-10 minutes before turning over onto cooling rack.

They’re actually tasty without any glaze or chopped reese’s pieces stirred in and with less sugar! However, feel free to drizzle a bit of melted peanut butter on the top if you choose not to glaze!

Glaze Directions:

In a medium microwave safe bowl, combine butter (or oil) and peanut butter.

Warm in microwave until melted and smooth, stirring occasionally to incorporate.

Stir in vanilla and powdered sugar, stir to combine, adding more powdered sugar if desired.

Gradually stir in milk, 1 tablespoon at a time, until desired glaze consistency is achieved.

Using a spoon, drizzle glaze over cooled donuts.

Feel free to top donuts with chopped peanuts, mini chocolate chips, chocolate sprinkles, or crushed Reeses pieces.

Serve immediately.  Can be stored for up to a week in the refrigerator, or frozen for up to three months.

These are so easy to make. They will give you gluten-free reese of mind!

Chocolate Cake Mix Cookie Birthday Bars

“When there is cake, there is hope.  And there is always cake.”–Dean Koontz

“My idea of baking is buying a ready made cake mix and throwing in an egg.”–Cilla Black

By the time you read this, Dear Reader, I will be celebrating another year of life.  Honestly, the way 2020 is going, I am almost afraid to celebrate, but I am throwing caution to the wind.  By golly, in spite of everything that is upside down in this world, I am going to celebrate another year of life.  I am going to smile, eat a ridiculously calorie laden meal or two, drink a bit of good wine, and dang it, I am eating cake!  Of course, it has to be gluten-free due to my celiac disease, but I will eat cake–chocolate cake to be precise because chocolate is my favorite!

Sure, 2020 has been a train-wreck of a year in many ways, but fall is in the air.  Even though winter is around the corner, there is something about autumn weather that makes me feel hopeful–hopeful for better days ahead.  Call me crazy, but I gotta believe that life has to take a turn for the better . . .at least that is my birthday wish.

In addition to feeling hopeful, I feel grateful–grateful for my health, my family, my friends and loved ones, my home–flaws and all–and my job.  I wake up every day in a warm bed, and as I step out of it, I am able to turn on hot water for a shower.  Food is stored in both my refrigerator and cabinets–not to mention the fact our water is drinkable.  My job, with all of its challenges, is still providing a paycheck that allows me to celebrate my birthday in the manner in which previously I described.  Therefore, in spite of all the negatives 2020 has to offer, there are still numerous things for which to be grateful this year.

To add to my list of items for which I am grateful, I would have to include an unexpected email that I received from registered dietitian nutritionist, Stephanie Ferrari, with Fresh Communications.  Thanks to Stephanie, and the kind (or should I say, sweet) people at Swerve, I was thrown a “swerve” ball during the summer months when the Swerve team sent a care package of products to my house.  Thanks to their generosity, I have been blessed with the opportunity to play and create with a few of their products including their chocolate cake mix, which is featured in this month’s recipe.  

As previously mentioned, I do have celiac disease, so I cannot eat products containing wheat, rye, or barley.  Furthermore, birthday celebration aside, I do try to eat in a fairly healthy manner that works best for me.  Due to an incredibly sensitive stomach/digestive system, it’s taken me years to figure out how to best eat for my body. However, I also recognize that what works for me may not work for others.  Thus, when I create recipes, I try to create choices in order to adapt to a variety of tastes/needs/preferences.  Personally, I prefer to eat plant-based, forgoing dairy, eggs, and meat products most of the time.  Therefore, you will see that reflected in this recipe, but I also list other options if that’s not your cup of tea, or slice of cake, as the case may be.  

I based this recipe upon one I found on the Swerve website.  This is because since it wasn’t my official birthday, I wanted to keep the recipe fairly “clean,” and save the calorie-laden splurge for the actual big day.  This is where Swerve products check all the boxes for me.  Therefore, the recipe is not only gluten and grain free, but it is also a fairly low carb treat.  In fact, there isn’t one ingredient that leads me to feel guilty or over-indulgent.  The leftovers store well, and it is my experience that they tend to become more moist and chewy after being stored in an airtight container for a day or two.  Therefore, I can have my cake and eat it too–for several days in a row if I want–rather than saving cake for a once per year special eating occasion!

Whether you’re looking for a way to brighten a bad day, wanting to indulge without completely blowing your calories, or simply in the mood for chocolate, give this recipe a try. Within less than an hour, your house will be redolent with the aroma of chocolate cake baking, and your taste buds will be dancing with the delightful taste of warm, gooey chocolate.  Think of it as a small manifestation of making lemonade, or in this case, cake, out of the lemon of a year.

From my home to yours, I wish you healthy, happy, and homemade treats.

Chocolate Cake Mix Cookie Birthday Bars

Ingredients:

1 box chocolate cake mix (I use Swerve brand.  Also, feel free to use Vanilla cake mix if preferred.)

½ cup applesauce or melted butter at room temperature (I use applesauce to keep it plant-based.)

1 large egg, or “flegg”, at room temperature (Recipe for flegg is below.)

1 teaspoon vanilla extract or powder

½ cup oats or your favorite chopped nuts (I use Nature’s Path organic gluten-free oats.)

½ cup chocolate chips or other candy bits, i.e. peanut butter, white chocolate, and so forth (I use Enjoy Life allergy-free brand.)

Optional: White sparkling sugar

Directions:

Set out egg to come to room temperature, or if replacing egg, make your “flegg” before beginning any other steps. (Recipe below)

Likewise, if using melted butter instead of applesauce, melt first and allow it to come to room temperature.

Preheat oven to 350 degrees

Prepare a square baking pan with nonstick cooking spray, coconut oil, or line with parchment paper.

In large bowl, add cake mix and using fork gently break up any clumps

Stir in applesauce (or butter), egg (or flegg), and vanilla extract until well combined.

Gently fold in oats and chocolate chips until well combined.

Press mixture into pan.

If desired, sprinkle with white sparkling sugar.

Bake for 20-25 minutes or until the edges are golden, and the top is puffy.

Allow to cool before cutting into 16 squares.

Store any uneaten bars in an airtight container.

Leftover bars are especially tasty when warmed slightly in the microwave topped off with a dollop of whipped topping, if desired.

*“Flegg” egg replacement recipe:

1 tablespoons flaxseed (Chia seed works too.) 

3 tablespoons of water. 

Mix well and allow to sit for 20 minutes before mixing batter.