Monday, January 25, 2016
My daughter is allergic to dairy and eggs so I have been cooking meals without these major ingredients for almost six months now. Here is a recipe for muffins that our whole family enjoys.
1 large apple, peeled, and cut into 1/2 inch cubes
1 cup and 2 tablespoons white flour
3 teaspoons cinnamon
2 teaspoons baking powder
1 medium banana, peeled and mashed
3/4 cup white sugar
1/2 cup soy milk, room temperature
1/3 cup coconut oil, melted
earth balance vegan buttery spread
Preheat oven to 400F. In a small bowl mix together apple cubes, 2 tablespoons of flour and 1 teaspoon of cinnamon. Set aside.
In a large bowl combine 1 cup of flour, 2 teaspoons of cinnamon and 2 teaspoons of baking powder. Mix all ingredients together. Add banana, sugar, soy milk and coconut oil. Mix thoroughly. Add apple cubes and mix again until the dough is even consistency.
Grease the muffin pan with a vegan buttery spread. Spoon the dough into the greased muffin cups, 3/4 full. Bake for 25 minutes until golden brown. Let the muffins rest in a pan for 10 minutes and then transfer on to a cooling rack.