No matter what, I always come back to this recipe. Even though, my son has outgrown his egg allergy. I just love a lot of that beautiful Vegan baking out there. Somehow, it is lighter and relies heavily on flavors and quality ingredients. This recipe is inspired from the Better Than Peanut Butter and Jelly cookbook for kids. I made some changes to meet my allergen needs. I love the irony of the title too. I can’t get enough of bad humor really. This is the recipe I used my current blog banner. This recipe is still the all time favorite of my kid’s crew of friends! Care to try the recipe out? You can view or print it out below.
I made one minor adjustment to their original recipe, otherwise it is closely the same. The cookbook has been revised and it contains healthy eating information. What I love about this recipe is how versatile it is; I can add chocolate chips or shavings to it or drizzle chocolate on top. I’ve smeared the top with raspberry jam and then drizzled more chocolate on top. Notice the theme: chocolate makes everything better! Also, I bake these muffins sometimes in muffin cups or I spray my muffin tin with oil and bake sans a paper cup. When I want to jazz things up, I bake them in heart shaped tins too. Nothing says celebration like a party picked added on top as well!
The new and improved cover is much more appealing now too. I really enjoyed this cookbook since the recipes are simple, vegetarian or vegan and winners all the way around. What I have discovered most about baking for children and/or school is that the food item needs to look festive and scream out fun! Kids can’t appreciate my imported dark 72% cocoa powder but they can whoop it up with a heart shaped banana muffin that I call my “super secret special banana celebration heart–only to be eaten when one is celebrating extreme”-please note that I pronounce extreme in a deep voice. It’s all in the marketing and presentation. Some of my best baking moments were with this recipe and left over monkeys from the Barrel of Monkeys game. Who doesn’t love a muffin with a jam on top with a monkey hanging off the side??
Try the recipe and share any simple, yet allergy friend recipes that are winners!
- 2 cups flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup vegetable oil
- 5 tablespoons applesauce
- ¾ cup honey
- 3 very ripe bananas (super almost ugly looking ripe)
- Festive cupcake paper liners
- [b]Optional mix-in ideas:[/b]
- 2 cups allergen friendly chocolate chips
- ¾ cup of fruit jam inserted into filled muffin using squeeze bottle with long tip
- Drizzle chocolate glaze on top
- Preheat oven to 350 degrees and line muffin pans with cupcake liners OR spray muffin tins with vegetable oil spray and skip the liners for a more elegant look.
- Using a large mix bowl, stir together flour, baking soda, baking powder and salt.
- Create a hole in the center of the flour and add oil, applesauce and honey.
- Mix all ingredients thoroughly.
- Peel and mash bananas.
- Add to mixture.
- Add optional chocolate chips if using.
- Bake for 18 to 20 minutes. Insert toothpick in center of muffin and if it comes out clean the muffin is done.
- Cool on baking rack.
- If filling with fruit jam, wait until the muffin is completely cooled before using squeeze bottle containing jam. Insert tip into muffin and squeeze jam into muffin.
One of the hardest things I find about managing both life threatening food allergies and asthma is talking to others. I hate to be the one that might be perceived as demanding, pushing or for asking too much. What I now know, fourteen years later, is that honest, clear information presented with kindness works!..