It’s my husband’s birthday week so we gettin’ crazy up in herre! I’m making two of his favorites from my recent baking extravaganza, this time with a twist.
First I’m miniaturizing the Pumpkin Banana Nut Muffins recipe, using these great silicon mini muffin molds I found on Amazon (similar here). I made the recipe, same as my original blog post, but since they’re smaller I kept a close eye on them while baking! The dough was a bigger batch than the mold, so I ended up making a few “overflow” muffins as well. I ended up only cooking them 20-minutes and they came out looking BEAUTIFUL!
The second recipe I made sadly didn’t turn out as beautiful. I really loved the Paleo Chocolate Avocado Cake I made last month, and I had some ripe avocados that I needed to use so it was perfect timing. The silicon molds I bought also included a donut mold (similar here), so I was excited to make my first donuts and thought this recipe would make perfect chocolate cake donuts.
MAYBE they would, if the recipe was more cakey vs. fudgy… or if I would have greased the molds before pouring the batter (oops). Anyways, turned out it was my first full-blown baking FAIL! They completely stuck to the mold and virtually disintegrated (into an incredible crumble mind you), when I removed them. Not to worry – I for sure will still be eating every last crumb! At least they looked pretty in the pink mold.
Anyways, check out my video on YouTube to see how much fun I had making them! Looking for the recipes? Here are the links to blog posts: