Got a sweet tooth? How about these delicious Healthy Flourless Pumpkin Muffins, plus a Chocolate Banana Cake – perfect for some afternoon snacking!
Healthy Flourless Pumpkin Muffins
These light and fluffy vegan and gluten-free muffins are packed with the autumnal flavors of pumpkin, cinnamon and nutmeg. Perfect for a cozy night at home, or for a morning coffee meetup with friends.
Ingredients:
- 3/4 cup almond flour
- 1/4 cup coconut sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- Pinch of sea salt
- 1/2 cup pumpkin puree
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F/175°C and adjust the oven rack it to the middle position.
- Line an 8×4 inch loaf pan with parchment paper or grease it with coconut oil.
- In a large bowl, mix the almond flour, coconut sugar, baking soda, cinnamon, nutmeg and salt.
- In a separate bowl, whisk together the pumpkin puree, melted coconut oil and vanilla extract until combined.
- Pour the wet ingredients over the dry ingredients and fold in.
- Transfer the batter to the prepared loaf pan and bake for 30 minutes.
- Test with a toothpick at the 30-minute mark. If the toothpick comes out clean, the muffins are done.
- Let the muffins cool for about 15 minutes before slicing. Enjoy your Flourless Pumpkin Muffins!
Chocolate Banana Cake
This Chocolate Banana Cake is moist and fluffy, brimful of chocolate and banana flavors. We top it off with a creamy buttercream frosting, adding that much more deliciousness.
Ingredients:
- 2 cups cake flour, sifted
- 2 tablespoons natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup butter, softened
- 2 cups granulated white sugar
- 2 large eggs
- 1 1/2 cups mashed ripe bananas (3 – 4 bananas)
- 1/2 cup buttermilk
- 2 teaspoons vanilla extract
Instructions:
- Preheat your oven to 350 degrees F (180 degrees C). Grease and flour two – 9 inch (23 cm) round baking pans.
- In a medium bowl, sift together the cake flour, cocoa powder, baking soda, baking powder and salt. Set aside.
- In the bowl of your electric stand mixer, fitted with the paddle attachment, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Beat in the eggs, one at a time, then add the mashed bananas, buttermilk, and vanilla extract.
- Add the dry ingredients to the mixture in three additions, mixing just until incorporated.
- Divide the batter between the two prepared pans. Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Place pans on a wire rack to cool.
- When completely cooled, frost the cake with your favorite frosting (we recommend Chocolate Buttercream Frosting).
FAQ:
- Q: How long can I store the cake?
- A: This cake will last for up to 4 days if stored in an airtight container at room temperature.
- Q: Can I freeze the cake?
- A: Yes, this cake can be frozen up to 3 months. Make sure to wrap it tightly with plastic wrappers and aluminum foil and thaw overnight before serving.
Check out this Youtube video showing step-by-step instructions on how to make delicious Chocolate Banana Cake!
Finally, adding the right tools to your kitchen helps with creating your desserts much easier. Check out this KitchenAid Stand Mixer – Amazon for a complete mix of ingredients!
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