Sugar-Free Banana Muffins

Sugar-Free Banana Muffins / bakeaholic.caSugar-Free Banana Muffins /
This past weekend was spent indoors for the most part. It began snowing saturday morning and didn’t stop until monday night. When it’s snowing outside, I like to be baking inside. I love watching the snow fall out the window while curling up on the couch with a good cup of tea.

The entire weekend the sky was a bleak grey and white as far as the eye could see. You couldn’t tell where the snow began and where it ended. 

But tuesday – the skies opened up into a glorious blue with sunshine across the icy horizon. It was actually warm outside, and the perfect day to go for a walk with Lainey. Everyone else had the same idea – take in the sunshine and get some glorious pictures of the frozen scenery. 


By monday night I would say we got at least a foot of snow – it came up to almost my knee when I went outside. At one point Lainey tried to venture off the ‘path’ made in the snow and plopped right into the untouched snow. She froze, unsure of what to do or where to go. It was higher than she was and couldn’t make a move. I laughed, then plucked her up and wiped the snow off her fur. She wasn’t happy about the warm bath after our walk.

We also had an inch of ice on our driveway. Too bad I don’t own some skates.

Screen Shot 2014-02-26 at 8.48.24 PMTo warm up, I made some muffins. 

Sugar-Free, banana muffins that are warm, comforting and delicious. 
Sugar-Free Banana Muffins /

Even better smothered in nut butter – or sun butter. They’re great for a morning snack or afternoon treat. Screen Shot 2014-02-26 at 8.17.15 PMScreen Shot 2014-02-26 at 8.20.18 PM

Sugar-Free Banana Muffins
Yields 12
Delicious sugar-free Banana Muffins sweetened with dates, you won't even tell the difference.
Write a review
Total Time
30 hr
Total Time
30 hr
  1. 3-4 ripe bananas
  2. 6-8 medjool dates
  3. 1/4 cup boiling water
  4. 1 egg
  5. 1/3 cup of canola oil
  6. 1 teaspoon of pure vanilla
  7. 1 1/2 cups of wholewheat/gluten free all purpose flour blend
  8. big dash of cinnamon
  9. dash of nutmeg
  10. 1 teaspoon of baking soda
  11. 1 teaspoon of baking powder
  12. 1/2 cup of walnuts, chopped (plus more for topping)
  1. Preheat oven to 350°
  2. Prepare a 12 cup muffin pan with muffin liners.
  3. In food processor puree the dates and boiling water until thick smooth pate forms.
  4. In medium sized bowl add dates to bananas, eggs and oil. Using a handheld blender mix until only small chunks of banana are left.
  5. In a separate bowl, whisk together the dry ingredients.
  6. Gently mix the dry ingredients into the wet ingredients with wooden spoon or spatula. Be careful not to over mix, fold gently.
  7. Fold in walnuts.
  8. Fill muffin liners using 1/4 cup measuring cup so the liners are just about full with the mixture and top each muffin with extra chopped walnuts.
  9. Bake for 25-27 minutes.
b a k e a h o l i c

Meatless Monday: Spinach Pesto Pasta


This weekend certainly was eventful – an entire nation setting their clocks (well, the west coast at least) to wake up at an unreasonable hour to watch our hockey team win the gold medal. After our win to the US on friday the early morning wake up call was inevitable. 

I didn’t want to get up at 4 am, but I did – for our country and all. It was fun to watch, though not quite as exciting as our last gold medal game (the overtime goal by Crosby was awesome) but fun nonetheless. I went back to bed at about 6:30, and then woke up again at 10:30. Thank goodness it was a sunday morning game. 

Another surprise to the weekend was a huge snowfall. It began saturday morning and didn’t stop well into Sunday night. We had at least 6 inches before I went to sleep, and more on the way. It was so snowy and windy that there was snow right up to our front door, and on it.

I stayed in most of the weekend, making my way to the gym and making Lainey go outside for a walk. She was hesitant, but once there were a few paths shovelled out for us she didn’t mind it. I tried to make her go out again before bed but I think the whole ‘theres snow up to the door’ thing discouraged her. She is only about 10 lbs and therefore quite low to the ground – I don’t blame her. 

This pasta dish is easy and really delicious. I have made spinach pesto quite a few times before after discovering how easy it was – you don’t even need to have pine nuts on hand to make it. A simple spinach + garlic + olive oil + lemon juice does the trick. 

My mom used to make a dish similar to this when we were younger, only it would have olives (which I didn’t have on hand) and lots of cheese (which I can no longer eat because of a dairy allergy) however, my version is still pretty delicious. I think it’s all the garlic. 

The best thing about this is you can eat it both hot or cold. I love it both ways – although I think I would prefer it cold. I usually eat it hot the first night for dinner, then I’ll have the leftovers cold for lunch the next day, adding more tomatoes to it as I go.

A pasta with lots of ridges is best for this dish, I used strozzapreti, but a penne or rigatoni would also work.


Spinach Pesto Pasta
An easy pasta dish that tastes delicious both hot and cold.
Write a review
  1. handful of spinach
  2. cherry tomatoes, washed and sliced in half
  3. 3 tbsp of pine nuts, toasted (Optional, and you can also sub sunflower seeds, or cashews)
  4. 3 cloves of garlic
  5. dash of ground black pepper
  6. extra virgin olive oil
  7. splash of lemon juice
  8. Choice of pasta - enough for 2-4 people
  1. Wash the spinach. Toast the pine nuts on a pan over medium heat until lightly browned and fragrant.
  2. Add spinach, toasted pine nuts, garlic, a dash of lemon juice and olive oil, and black pepper in a food processor.
  3. Pulse until finely blended.
  4. Bring a large pot of water to boil. Cook the pasta according to package instruction until al dente. Drain the pasta, and toss with pesto. Add the sliced tomatoes.
  5. Serve warm or cold.
  1. This pasta is delicious both hot and cold. I like to enjoy it hot for dinner, and cold for lunch the next day.
b a k e a h o l i c

Wheat-Free, Sugar-Free & Dairy-Free Crepes

berries crepesAlright. 

Now that I’ve had a minute to breath after the Canada vs. USA game (woohoo!), shall we talk the weekend?

Last weekend I wanted to make a ‘real breakfast’ for Adam and I before he headed off for a week away for work. His new job will have him flying a lot more, so our weekends together will be a little more exciting than the ol’ bowl of cereal. (oh yea, and he just started a new job! lots of exciting things happening over here)

I was craving waffles, but quickly changed my mind to crepes when I realized we hadn’t had them in over a year..maybe two. Plus, crepes are more fun. 

After my gift of flours for valentine’s day I had lots to work with, so I decided to try a wheat-free crepe using the Arthur’s Gluten Free Blend. 

These worked perfectly, after a few trial (i.e. sample) crepes, I found the perfect combination of wet/dry ingredients to ensure a thin, rollable crepe. 

Have a great weekend, Canada. See you at 4:30 Sunday morning for our Olympic Gold medal game =)


Wheat-Free Crepes
Yields 10
Thin, crisp wheat-free and sugar-free crepes. Fill with your favourite fruits and fillings.
Write a review
  1. 2 Eggs
  2. 1 3/4 Cups Gluten-Free flour (I used a brown rice mix)
  3. 2 Cups almond milk
  4. Splash of vanilla
  5. 2 Tbs. water
  6. Coconut oil spray/pam
  1. In medium sized bowl, beat together the eggs, milk and vanilla. Add in flour and beat again until smooth. Add in 2-3 Tbs. water until the consistency is right (you want it to be easily pourable, but not too watered down. Start with 2 Tbs. and add more if needed)
  2. Heat a non stick crepe pan on medium heat and spray lightly with coconut oil or other baking spray.
  3. Using a 1/4 cup measuring cup or ladle, pour batter in the middle of the pan and roll the pan from side to side to produce a thin, round crepe.
  4. Cook it for 1 or 2 minutes.
  5. Use a rubber spatula to check edges. Once it is set, and lightly browned on the bottom and bubbly on top switch to a flipper.
  6. Flip it up and cook the other side for 1 or 2 minutes and transfer it on a plate - cover until all crepes are ready.
  7. Repeat with remaining batter.
  8. Roll the crepes with fresh fruit and other delicious fillings like nut butter, jam, chocolate spread etc.
  9. I like to warm up frozen berries to use as my 'syrup.'
  1. A crepe pan works best, but you can definitely make these on a regular non-stick pan. Make sure it is heated well before beginning and be careful when flipping.
b a k e a h o l i c

1 3 4 5 6 7 108