I love baking. It’s probably one of my favourite things to do in the kitchen. I’m the cake maker in our family and whenever we have a big birthday or celebration I’m always the go-to person to bake for the occasion.
With Molly’s first birthday (and mine – we’re born on the same day) just around the corner (AHHH can it really be that soon?!?!?) I wanted to come up with a cake option that wasn’t loaded with sugar but that still tasted great. I’ve been testing out my recipes at Molly’s childcare and given it’s an egg and nut free centre I wanted to make a cupcake that had no eggs in it so I could try it out with the kids there. I also wanted to create something that almost any child could eat, regardless of allergies.
For me, there’s nothing better than a warm piece of banana bread straight from the oven and smothered in butter. I feel even better when I eat this version because there’s absolutely no refined sugar.
It’s so soft and moist on the inside and has that little bit of crunch on the crust. DE-LISH!
Whenever I cook these muffins the entire house smells AMAZING. I’m a sucker for a freshly cooked muffin, straight out of the oven and these babies do not disappoint. They are not only tasty and good for you but they’re also super easy and quick to make.