Hi All! Just a couple of things today…
I came across this scripture this morning in the Message translation…I thought it was so good.
Before you know it, a sense of God’s wholeness, everything coming together for good, will come and settle you down. It’s wonderful what happens when Christ displace worry from the center of your life. Philippians 4:7 MSG
I don’t know a mom out there that does not worry at some point about life! This just made me think of peace and giving all worry up to God. No matter how much we worry about something the outcome will be the same regardless so why worry when we can cast our anxiety on Him (1 Peter 5:7)? Easier said than done, I know!
Yesterday V and I made Banana Chocolate Chip Muffins. The recipe is a vegan version and it turned out great. I adapted it from Eating Clean Recipes. V, Little S and Little A loved them and I thought they were super yummy too!
I used Enjoy Life chocolate chips…they are dairy, nut and soy free!
The finished product! The recipe makes 12 but as you can see V and I had a tasty afternoon snack!
Vegan Banana Chocolate Chip Muffins
1 1/2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
2 teaspoons ground cinnamon
1/2 cup unsweetened soymilk or almond milk…we used unsweetened almond milk
1 teaspoon apple cider vinegar
1/2 cup sucanat or organic evaporated cane sugar…we used 1/4 cup of baking Splenda mix*
1 cup mashed very ripe bananas…we used two medium/large bananas
1/4 cup olive oil
1 1/2 teaspoons pure vanilla
1/2 cup vegan semisweet chocolate chips
Preheat oven to 400 degrees. Line 12 regular size (2 1/2-inch) muffin cups with paper baking cups. Or, coat muffin cups with cooking spray.
In large bowl mix flour, baking powder, baking soda, salt, and cinnamon. Set aside.
Stir together soymilk and vinegar; let stand 2 minutes until thickened. In medium bowl mix soymilk mixture, sucanat, banana, oil and vanilla until well blended. Add to flour mixture, stirring until just combined. Stir in chocolate chips. Divide batter among muffin cups.
Bake 18 to 22 minutes or until browned and toothpick inserted in centers comes out clean. Cool in pan 5 minutes. Remove from pan and cool on wire rack. Serve warm or at room temperature.
Makes 12 muffins
*Splenda baking sugar is 1/2 sugar and 1/2 Splenda. I am trying to get all processed stuff out of our house so I wanted to finish it up. Next time I will use a natural sugar. Also, the package says to use 1/2 the amount it calls for in the recipe that is why we only used 1/4 cup.