Archives for posts with tag: bananas

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My muffin of the week is a banana muffin topped with an icing glaze. Just adding a little extra something makes it just a little more special!!

INGREDIENTS

1 cup wholewheat flour

1 cup spelt light flour

1/4 cup milled flaxseeds

1 1/2 tsp baking powder

1/4 tsp sea salt

1 tsp baking soda

3 mashed bananas

1/2 cup organic milk with 1 tbsp lemon juice

1/2 cup safflower oil

1 large organic egg

1 tsp pure vanilla extract

1/2 cup brown sugar

1/4 cup cane sugar

1/2 cup semi sweet chocolate chips

1 cup Icing sugar  mixed with 2tbsp water to top off muffins.

DIRECTIONS

Pre-heat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone muffin liners. In a bowl mix together mashed bananas, milk with lemon juice and baking soda and set aside. In a separate bowl mix both flours, milled flax seeds, baking powder and sea salt. In another bowl beat oil, egg, vanilla and both sugars. Stir in banana mixture and then add dry ingredients. Finally mix in semi sweet chocolate chips and scoop batter into muffin cups. Bake for 25 minutes. Let cool for a few minutes and then transfer to a cooling rack. While muffins are cooling mix together in a small bowl icing sugar with water. Once muffins are completely cool take a spoon and drizzle icing sugar on top of the muffins. Enjoy!

 

 

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My muffin of the week has no added fat from oil or butter. These muffins include greek yogurt and extra bananas for added moisture.

INGREDIENTS

1 1/2 cups whole wheat flour

1/2 cup spelt light flour

1/4 cup ground flax seeds

1/2 tsp sea salt

1 tsp baking soda

3/4 cup greek yogurt

1/2 cup agave nectar

1/4 cup cane sugar

2 large organic eggs

1 tsp pure vanilla extract

3- 4 mashed ripe bananas

1 cup semi sweet chocolate chips

DIRECTIONS

Preheat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone cups. In a bowl mix flours, ground flax seeds, sea salt and baking soda. In a separate bowl mix agave nectar, sugar and greek yogurt together. Add in eggs one at a time and then stir in vanilla. Mix dry ingredients with wet ingredients and then fold in mashed bananas. Add chocolate chips into batter and then scoop into muffin cups. Bake for 25-30 minutes. Let muffins cool for 5 minutes and then transfer to a cooling rack for another 10 minutes. Enjoy!

 

 

I always have ripe bananas in the fridge for baking. I made this banana bread with a mix of semi sweet and white and milk chocolate swirl chips for a little extra chocolate.

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INGREDIENTS

1 1/2 whole wheat flour

1 tsp baking soda

1/2 cup cane sugar

1/2 tsp sea salt

1/4 cup safflower oil or melted coconut oil

2 large organic eggs beaten

1 cup ripe mashed bananas

1 cup semi sweet chocolate chips or milk chocolate chips

DIRECTIONS

Preheat oven to 350 degrees. Line and spray a 8 1/2 X 4 1/2 loaf pan. Ina bowl mix together whole wheat flour, baking soda, cane sugar and sea salt. In a separate bowl whisk oil, eggs and mashed bananas together. Mix dry ingredients to wet ingredients and then stir in chocolate chips. Pour batter into loaf pan. Bake for 50-60 minutes or until firm to the touch. Let cool for 10 minutes and take out of loaf pan. Slice and Enjoy!

 

 

 

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I just came across a recipe for flourless banana bread from http://www.youtube.com/toddskitchen. I decided to make the recipe for breakfast this morning with my go to waffle recipe. Everyone was happy to wake up to a delicious breakfast. I decided to make the banana bread into muffins .

INGREDIENTS

3 ripe bananas

2 cups oatmeal

2 large organic eggs

1/4 cup pure maple syrup

1 tsp baking soda

1 cup semi sweet chocolate chips

DIRECTIONS

Pre-heat oven to 350 degrees. Line and spray  a 12 cup muffin tray or use silicone liners. In a blender start to mix oats and then add the rest of the ingredients. Blend really well. Pour half the batter into muffin cups and then add chocolate chips to the remainder of the batter. Scoop out the other half of the batter into muffin cups. Bake for 25 minutes or until firm to touch. Take muffins out of oven and let stand for 5 minutes. Transfer muffins to a cooling rack for another 10 minutes. Enjoy!

 

 

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This week’s muffin recipe is in honour of Martha Stewart’s birthday 🎂 (August 3). The recipe uses carrots, oats, banana and raisins. I warmed  up the muffin the next morning in the toaster and put some natural peanut butter on it for breakfast. It was hearty and moist. One of the best muffin recipes I’ve made in a long time. I changed the flour, oil and the sugar amount in the recipe.

INGREDIENTS

2 cups rolled oats (not instant)

1 1/2 cups whole wheat flour

1 cup spelt light flour

3/4 cup dark brown sugar

1 tsp baking soda

1 tsp baking powder

1 tsp sea salt

1 cup raisins

6 tbsp safflower oil, coconut oil melted or olive oil

2 large organic eggs

2/3 cup milk – organic, unsweetened almond or soy

3 cups shredded carrots

2 medium ripe bananas  – mashed

DIRECTIONS

Preheat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone liners. In a large bowl mix flours, brown sugar, baking soda, baking powder and sea salt. Add in 3/4 cup of oats and 1 cup raisins. Stir in oil, eggs, milk, carrots and banana. Mix only until the flour mixture is combined with the wet ingredients. Scoop muffin mixture into each cup and sprinkle remaining 1/4 cup of oats onto each muffin. Bake for 25 minutes or until firm to touch. Let stand for 5 minutes and then transfer to cooling rack for another 10 minutes. Enjoy!

 

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My muffin this week incorporates more fibre into our diets with ground flax seeds.

Here is  a list of some foods that are high fibre.

  1. Flax seeds
  2. Chia seeds
  3. Apples
  4. Pears
  5. Broccoli
  6. Brussel Sprouts
  7. Carrots
  8. Spinach
  9. Whole Grains
  10. Quinoa

INGREDIENTS

1 cup whole wheat flour

1 cup spelt light flour

1 tsp baking powder

1 tsp baking soda

1/4 tsp sea salt

1/4 cup ground flax seeds

2 ripe bananas mashed

1/2 cup safflower oil

3/4 cup pure maple syrup

1/4 cup plain greek yogurt

1/4 cup unsweetened vanilla almond milk

2 large organic eggs lightly beaten

1/2 – 3/4 cup semi sweet chocolate chips

DIRECTIONS

Pre-heat oven to 350 degrees. Line and spray a 12 cup muffin tray or use the silicone liners. In a bowl mix both flours, baking powder, baking soda, sea salt and ground flax seeds. In a separate bowl blend together mashed bananas, safflower oil, pure maple syrup, greek yogurt, unsweetened vanilla almond milk and eggs. Add dry ingredients to wet ingredients and mix only until blended. Add chocolate chips to the batter. I only  added half the chocolate chips to the batter and kept the other half plain. Scoop batter into muffin cups. Bake for 25 minutes and then take out of oven and let them rest for 5 minutes. Transfer to a cooling rack for another 5-10 minutes. Enjoy!

 

 

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This week I made banana muffins with quick oats. They turned out “S’well!”

INGREDIENTS

1 1/2  cups whole wheat flour

1/2 cup spelt light flour

1 cup quick oats

1 tbsp baking powder

1 tsp sea salt

1/4 cup oil – coconut, safflower

1/4 cup greek yogurt

3/4 cup brown sugar

2 large organic eggs

2 ripe mashed bananas

1 tsp pure vanilla extract

DIRECTIONS

Preheat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone muffin cups. In a bowl mix flours, oats, baking powder and sea salt. In a deep bowl blend oil, greek yogurt, brown sugar, eggs, mashed bananas and vanilla. Add dry ingredients to the wet ingredients. Mix until batter is blended. Scoop batter into muffin cups. Garnish with a slice of banana. Bake for 25 minutes. Remove from oven and let cool for 5 minutes. Transfer to a cooling rack for another 10 minutes. Enjoy!

 

 

 

 

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This weeks muffin is much richer to the taste because of the peanut butter. Another alternative to peanut butter is pea butter which would make the muffin a little bit lighter.

INGREDIENTS

1 cup whole wheat flour

1/4 cup spelt light flour

2 tsp baking powder

1/2 tsp sea salt

1/3 cup oats

1/4 cup milk – unsweetened almond milk, soy, rice

1 tsp chia seeds

1-2 ripe bananas mashed

3/4 cup agave nectar

1 tsp pure vanilla extract

3 tbsp oil – safflower, coconut – melted

4 tbsp natural peanut butter

3/4 cup semi sweet chocolate chips

DIRECTIONS

Preheat oven to 350 degrees. Line a spray a 12 cup muffin tin or use silicone liners. In a small bowl combine milk with chia seeds and let soak for 10 minutes. In another bowl mix flours, baking powder, sea salt and oats. In a separate bowl mix mashed bananas, agave nectar and vanilla . In a microwave safe small bowl melt peanut butter with coconut oil for 30-40 seconds. if using another oil mix into peanut butter after melted. Combine the chia seeds and milk into wet ingredients and then mix in dry ingredients into the wet mixture. Mix the peanut butter and oil mixture to the batter and then fold in chocolate chips. You can also add raisins instead. Scoop batter into muffin tins and bake for 25 minutes. Take out and let cool for a few minutes. Transfer to a cooling rack for another 10 minutes. Enjoy!

 

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Although my family is not vegan, I decided to do a vegan muffin recipe again this week because I was running low on eggs. My substitute for eggs was ground flax seeds mixed with water.

INGREDIENTS

1 cup whole wheat flour

1/2 cup spelt light flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp sea salt

1/2 cup cane sugar or agave nectar

1/3 cup vegetable oil, coconut oil melted or organic butter

1/4 cup unsweetened apple sauce

1 tbsp ground flax seeds with 3 tbsp water

3 mashed ripe bananas

1/2 -3/4 cup semi sweet chocolate chips

DIRECTIONS

Pre-heat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone liners. In a large bowl mix flours, baking powder, baking soda and sea salt. Mash bananas with a fork and set aside. In a separate bowl mix sugar, oil, apple sauce and flax seed mixture. Add mashed bananas and mix once again. Add dry mixture to the batter and stir only until combined. Gently fold chocolate chips into the batter and scoop into muffin cups. Bake for 25 minutes or until firm to the touch. Enjoy!

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Muffins and Peanut Butter are the perfect combination. This muffin recipe uses honey and agave nectar instead of sugar.

INGREDIENTS

1 3/4 cup whole wheat flour

1 tsp baking powder

1 tsp baking soda

1/4 tsp sea salt

1/4 cup chia seeds

2 bananas mashed

1/4 cup honey

1/4 cup agave nectar

1/2 cup greek yogurt

1 organic egg

2 tsp pure vanilla extract

1/4 cup milk – almond, soy, organic

3/4 cup natural smooth peanut butter, soy butter or pea butter

DIRECTIONS

Pre-heat oven to 350 degrees. Line and spray 12 cup muffin tray or line with silicone cups. Mash bananas until smooth texture and set aside. In a bowl mix bananas, honey, agave nectar, greek yogurt, egg, vanilla, milk and peanut butter. In a separate bowl mix flour, baking powder, baking soda, sea salt and chia seeds just until blended. Stir flour mixture into peanut butter mixture. Scoop batter into muffin cups. If you would like you can add 1/2 semi sweet chocolate chips to the batter. Bake for 20 minutes. Take out and let cool for 5 minutes and then transfer to a cooling rack for 10 minutes. Enjoy!

 

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