Carrot Muffins

Yield: 12 mini muffins

1/2 cup applesauce

3/8 cup flour (or whole wheat flour)

1/4 cup oats

1 egg

2 tbsp maple syrup

1/2 tsp cinnamon

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 1/2 tbsp coconut oil, melted (or butter)

1/2 cup grated carrots

1. Preheat oven to 350F. Grease a mini muffin pan and set aside.

2. In a medium bowl, combine all ingredients.

3. Scoop out tablespoon-sized portions into prepared muffin pan.

4. Bake for 10 to 12 minutes or until a toothpick comes out clean.

5. Let cool in the pan for 5 minutes and transfer to a wire rack to finish cooling. Let the muffins cool completely before serving.

https://www.yummytoddlerfood.com/healthy-carrot-cake-muffins/

Chocolate Cupcakes

Yield: 12

4/9 cup boiling water

1/2 cup unsweetened cocoa powder

2/3 cup buttermilk

2/3 + 1/2 cup all-purpose flour

1 tsp baking soda

1/3 tsp salt

1 cup unsalted butter, room temperature

2/3 cup sugar

1/3 cup light brown sugar

2 eggs

1 tsp vanilla

1. Preheat the oven to 350F. Line a cupcake pan with liners.

2. In a bowl, whisk the cocoa powder into the boiling water.

3. Let cool to lukewarm, then whisk in the buttermilk.

4. In another bowl, sift together the flour, baking soda and salt.

5. In the bowl of an electric mixer fitted with the flat beater, beat together the butter, sugar, and brown sugar on medium speed until combined.

6. Add the eggs one at a time, beating well after each addition. Adding the vanilla along with the second egg.

7. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the cocoa mixture, beginning and ending with the flour mixture. Beat just until combined.

8. Divide the batter evenly between the prepared cupcake compartments.

8. Bake for 15 to 18 minutes, or until a tester comes out clean.

9. Transfer muffins to a wire rack to cool partially before serving or completely before storing.

https://www.williams-sonoma.com/recipe/dark-chocolate-cupcakes.html

Apple Oatmeal Cookies

Yield: 12

1/2 cup unsweetenend applesauce

2 tbsp peanut butter

2 tbsp maple syrup

1 cup large flake oats

1/2 tsp cinnamon

1/2 medium apple, peeled, cored, grated (largest hole on the grater)

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a medium bowl, whisk together the applesauce, maple syrup, and peanut butter until smooth.

3. Add in oats and cinnamon. Mix until well combined.

4. Fold the grated apple into the mixture until combined.

5. Scoop tablespoon-sized portions and place them prepared baking sheet. Flatten and shape the cookies because they will not change shape while baking.

6. Form dough into balls and arrange on prepared baking sheets allowing space for the cookies to expand. Sprinkle the tops of each with a few flecks of sea salt.

7. Bake cookies for 10 to 12 minutes, until just turning golden.

8. Let cool completely before serving.

https://feedingtinybellies.com/cinnamon-apple-oatmeal-cookies/#recipe

Savory Vegetable Muffins

Yield: 20 mini muffins

1 egg

1/2 cup milk

1/4 cup oil (or melted butter)

1/2 cup shredded cheddar cheese

1/3 cup grated carrots

1/4 cup broccoli floret heads, finely chopped

1/4 cup corn kernels

1 cup flour

2 tsp baking powder

1/2 tsp salt

1/4 tsp black pepper

1. Preheat oven to 350F. Grease 2 mini muffin pans and set aside.

2. In a medium bowl, whisk together the egg, milk, oil, and cheese in a bowl until combined.

3. Add in the vegetables and mix until incorporated.

4. Add in the dry ingredients (flour, baking powder, salt, and pepper) and mix just until incorporated. Do not over mix.

5. Scoop out tablespoon-sized portions into prepared muffin pans.

6. Bake for 12 minutes or until a toothpick comes out clean.

7. Let cool in the pan for 5 minutes and transfer to a wire rack to finish cooling. Let the muffins cool completely before serving.

https://feedingtinybellies.com/savory-vegetable-muffins

Chocolate Chunk Cookies

Yield: 2 dozen

1/2 cup unsalted butter, melted

3/4 cup brown sugar

1/4 cup coconut sugar

2 tsp molasses (or maple syrup)

1 egg

1 tsp vanilla extract

1 2/3 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

8 oz dark chocolate bar, chopped

sea salt (optional)

1. Preheat oven to 350F. Line two large baking sheets with parchment paper.

2. With a hand or stand mixer, cream the butter and sugars together until smooth, about 1 minute.

3. Add molasses, egg, and vanilla and mix again for about 30 seconds.

4. Add flour, baking soda, and salt and mix until fully combined and a dough forms.

5. Fold in chocolate chunks with a wooden spoon.

6. Form dough into balls and arrange on prepared baking sheets allowing space for the cookies to expand. Sprinkle the tops of each with a few flecks of sea salt.

7. Bake cookies for 7 to 8 minutes, until just turning golden.

8. Cool cookies on trays for 2 minutes, then transfer them to racks.

https://www.ambitiouskitchen.com/absolutely-epic-chocolate-chunk-cookies/

Sesame Baked Tofu

Yield: 2-3 servings

1 lb extra firm tofu

2 tbsp avocado oil

2 tsp sesame oil

2 tsp tamari

salt and pepper

1 tbsp cornstarch

1 tbsp panko

1 tbsp sesame seeds

1. Preheat oven to 400F. Line a baking sheet with parchment paper.

2. Wrap the tofu in an absorbent towel and set something heavy on top to press out extra moisture. Let press for at least 30 minutes.

3. Unwrap tofu and cut into 1/2-inch cubes and place in a medium mixing bowl.

4. Toss tofu with avocado oil, sesame oil, tamari, salt, and pepper.

5. Add cornstarch, panko, and sesame seeds. Stir to coat.

6. Spread tofu onto prepared baking sheet. Bake for 30 to 40 minutes, stirring halfway through.

7. Garnish with additional sesame seeds, if desired.

https://food52.com/recipes/69829-crispy-sesame-baked-tofu-shiitake-mushrooms

Double Chocolate Banana Bread

Yield: 1 loaf

3 ripe bananas

1/2 cup butter, melted

3/4 cup brown sugar

1 egg

1 tsp vanilla

1 tsp baking soda

1/4 tsp salt

1 cup all-purpose flour

1/2 cup cocoa powder

1/2 cup chocolate chips/chunks

1. Preheat oven to 350F. Line a loaf pan with parchment paper.

2. In a large mixing bowl, mash bananas (should be just over 1 cup of mashed banana).

3. Whisk in melted butter, then brown sugar, egg, and vanilla.

4. Place baking soda, salt, flour, and cocoa powder in a sifter and sift over wet ingredients. Stir together until just combined.

5. Stir in chocolate chunks or chips.

6. Pour into the tin and bake for about 55 to 65 mins until a skewer comes out clean.

https://smittenkitchen.com/2014/03/double-chocolate-banana-bread/