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Baked in a bundt pan to feed a crowd, this delicious sour cream coffee cake has a cinnamon swirl in the middle.
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These chewy cookies need to be chilled for 4 hours.
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Whole wheat flour, agave nectar, coconut oil, and applesauce come together in this healthier version of lemon-zucchini bread.
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The easiest chocolate cake in the world, and minimal cleanup!
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These are soft, chewy cookies that taste just like homemade banana bread!
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Almonds, chocolate chips, and bananas are folded into vegan gluten-free banana muffins that are a great addition to a weekend breakfast.
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Carrot banana bread is a new twist on the traditional banana bread recipe. Make for gifts during the holiday season!
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Extra dense with zucchini, this loaf has the classic combination of cinnamon and nuts to tempt you into a sumptuous oblivion.
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Makes a great, light, cake-like cookie. I use the food processor to chop the cranberries (life is just too short!).
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This traditional banana bread features an ingenious twist: It is baked in a canning jar! Such a fun and unique presentation makes it perfect for gifts.
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These muffins combine the tart bite of fresh lemons with the crunch of poppy seeds. Made with Truvia® Baking Blend, this muffin contains 35% fewer calories and has 75% less sugar* than the full sugar version.
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This very tasty cupcake uses zucchini for moisture, and raspberries and chocolate for a sweet, tart flavor.