From ad792a59e9092e74c36de077ab47a629ccf9b3e1 Mon Sep 17 00:00:00 2001 From: Bradley Taunt Date: Sun, 21 Jul 2024 16:12:54 -0400 Subject: Convert recipe pages to proper markdown format --- pages/recipes/Healthy_Banana_Muffins.mdwn | 28 ---------------------------- 1 file changed, 28 deletions(-) delete mode 100644 pages/recipes/Healthy_Banana_Muffins.mdwn (limited to 'pages/recipes/Healthy_Banana_Muffins.mdwn') diff --git a/pages/recipes/Healthy_Banana_Muffins.mdwn b/pages/recipes/Healthy_Banana_Muffins.mdwn deleted file mode 100644 index 7c245fa..0000000 --- a/pages/recipes/Healthy_Banana_Muffins.mdwn +++ /dev/null @@ -1,28 +0,0 @@ -## Ingredients - -- ⅓ cup of melted coconut oil (or extra virgin olive oil) -- ½ cup of maple syrup or honey -- 2 eggs -- 1 cup of packed ripe bananas (~3 bananas) -- ¼ cup of milk (or water) -- 1 tsp of baking soda -- 1 tsp of vanilla extract -- ½ tsp of salt -- ½ tsp of cinnamon -- 1¾ cups of whole wheat flour -- ⅓ cup of old-fashioned oats (*optional*) -- 1 tsp of raw sugar - -## Instructions - -1. Preheat the oven to 325° Fahrenheit (165 degrees Celsius). If necessary, grease all 12 -cups of your muffin tin with butter or non-stick cooking spray -2. In a large bowl, beat the coconut oil and maple syrup together with a whisk. Add the eggs and -beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, -salt and cinnamon -3. Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like -to add any additional mix-ins, like nuts, chocolate or dried fruit, fold them in now -4. Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. -Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon in total), followed by a light sprinkling of sugar (about 1 teaspoon in total). Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean -5. Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the -outer edge of the muffins to loosen them from the pan. These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed) -- cgit v1.2.3-54-g00ecf