I woke up on this first day of April vacation wanting to bake some muffins with the kids. It’s not something we get to do very often with school all week and the weekends busy with soccer and chores and family. So before even heading to the kitchen I was promising the kids banana muffins and they were just as excited to help with the baking as they were to eat the muffins. I knew I would have to do a little research for an allergen free recipe or a “normal” recipe that I could adapt. But I also knew I would need the bananas so I went to the fruit bowl…to find it empty. No bananas!! You can’t make banana muffins without bananas. Luckily, I’m good at improvising. (actually…I lie. Usually when I try to improvise while baking I end up with a huge flop, but not this time, so let’s just pretend)
So here is my recipe for “April Vacation Muffins” or “Strawberry, peach, a little applesauce and a tiny bit of banana muffins” They were delicious and moist and not too sweet. If I had thought I would have any success with these I would have taken some pictures of my adorable little bakers. Oh well, next time…I’ll definitely be making these again!
April Vacation Muffins
6 Tablespoons of Olivio coconut oil spread (you can use any dairy free “butter”)
1 1/4 cups of sugar
1 (stage 3) jar of baby food bananas
6 Tablespoons of applesauce
1 1/2 cups of flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
6 Tablespoons rice milk
About a cup of diced peaches and strawberries (I used pre-chopped frozen fruit, thawed)
Preheat oven to 350. Lightly grease muffin pan and set aside. In a large mixing bowl cream together “butter” and sugar. In a separate bowl whisk together all other ingredients except for the fruit. Once mixed add creamed “butter” and sugar to the mix and mix some more. Now gently fold in the fruit. Pour into muffin pan and bake about 25 minutes. Makes 12 muffins. Enjoy!!