Tag Archives: banana

Whole Grain Muffins

Do you go in food phases?  Or am I just a crazy pregnant lady?  Maybe don’t answer that second one.  I am in a total muffin craze the last few months.  I am either making muffins, planning to make muffins, or thinking out what ingredients I have to make them.  The only good thing is that I do try to pick healthy muffins.

These were originally called “Bran Muffins” but my grocery store didn’t have any bran.  I think the oats are a great substitute that I always have on hand.  These make a great breakfast or snack.  And they freeze well for later, so make a big batch!  Enjoy!

Whole Grain Muffins (Makes about 12 muffins)

Whole Grain Muffin

1 cup whole pitted dates (about 6 ounces)
¾ cup orange juice
1 cup fat-free buttermilk
1 medium banana, mashed
¼ cup canola oil
1 teaspoon vanilla extract
1 cup white whole wheat flour
1 ¾ cups old fashioned oats
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ – 1 teaspoon ground cinnamon
¼ teaspoon salt
2 eggs

1. Preheat oven to 350. Line a muffin pan with paper liners (optional). Coat liners or pan with cooking spray

2. Combine dates and orange juice in a pan over medium heat; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat; uncover and let stand 5 minutes. Process until smooth in a food processor or blender. Add buttermilk, oil, and vanilla; process until smooth.

3. Combine flour, oats, baking powder, baking soda, cinnamon, and salt in a medium bowl, stirring with a whisk. Add date mixture, stirring just until moist. Add eggs, stirring just until combined. Do not over mix. Spoon batter into muffin cups with cups ½-⅔ full.

4. Bake for 28 minutes or until a toothpick inserted in center of muffins comes out clean. Remove from pan; cool on a wire rack.

Nutritional Information (Amount per muffin):

Calories: 197
Protein: 5 g
Fat: 6 g
Saturated Fat: 1 g
Cholesterol: 32 mg
Carbohydrates: 31 g
Fiber: 4 g
Sodium: 214 mg

Recipe Notes: If you use paper liners and have any intention of eating these muffins while warm, you MUST spray them. Once completely at room temperature, they come out of the liner fine. But if they are at all warm (say warmed up in the microwave after freezing), they will stick to the liner and you lose half your muffin. I like a lot of cinnamon flavor in my muffin, so I upped the cinnamon. If you aren’t a big cinnamon fan, keep it to ½ teaspoon. The original recipe says these are good for mixing in other ingredients, such as berries, carrots, nuts, etc. I haven’t tried it myself, since there are already 2 fruits in the batter. But I could especially see shredded carrot and nuts as a carrot cake version being delicious.

Source: adapted from Cooking Light

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Gluten Free Banana Yogurt Muffins

Yesterday, my daughter had a complete meltdown over muffins. Apparently, my saying “let’s take them off” referring to her tights sounded to her like “let’s eat a muffin”. When I explained that we didn’t have any muffins, she completely lost touch with reality. While I was kind of judging her, I realized that I wished we had muffins, too.

I discovered these muffins when preparing for a baby shower, and they are delicious. You’d never guess that they are gluten free. They freeze well, too, if you can restrain yourself from eating them all. Enjoy!

Gluten Free Banana Yogurt Muffins (Makes 12 muffins)

Gluten Free Banana Yogurt Muffins

1 cup plain Greek Yogurt
2 medium bananas, ripe to over ripe
2 large eggs
2 cups oats (old-fashioned or quick are fine)
¼ cup packed brown sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda

1. Preheat oven to 400. Lightly grease the cups of a muffin pan. You can use paper liners as well, but you’ll need to spray them with cooking spray, too.

2. Combine all the ingredients in a blender or food processor. Process until smooth batter forms.

3. Pour batter evenly into muffin cups. Bake for 15-20 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for up to 10 minutes, then remove to a wire rack to cool completely.

Nutritional Information (Amount per muffin):

Calories: 109
Protein: 5 g
Fat: 2 g
Saturated Fat: less than 1 g
Cholesterol: 32 mg
Carbohydrates: 19 g
Fiber: 2 g
Sodium: 134 mg

Recipe Notes: I haven’t tried this with any other flavors of yogurt. I’m guessing it would work with vanilla, although you could probably cut down on the brown sugar then. Not sure, though.

Source: Running with Spoons

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Berry Banana Baked Oatmeal

Growing up, I hated cold cereal and oatmeal for breakfast. I feel sorry for my poor parents looking back. What kid hates eating cereal? I enjoy both immensely now, but I had to find my way. Now, I feed oatmeal to my family almost every day.

For oatmeal, I discovered I just don’t like dousing my oatmeal in milk like my parents did. So you would think this baked oatmeal would be a dream for me. I found eating it just like this was actually a little too far on the “thick and dry” spectrum for me. However, cooled off and eaten like granola over some Greek yogurt, I could eat an entire pan of this stuff.

This baked oatmeal comes together very quickly as far as hands on time. It’s perfect for a holiday morning, like Easter. Mix it up, throw it in the oven, then go enjoy hunting for eggs and trying to keep your kids from eating all of the candy before breakfast. It’s great for a get together too, since it can be served hot, warm, or cold.

Enjoy!

Berry Banana Baked Oatmeal (Serves 8)

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2 cups old-fashioned oats
¼ cup brown sugar
½ teaspoon baking soda
½ teaspoon ground cinnamon
1 egg
1 tablespoon peanut butter, optional
1 ½ cups skim milk
1 teaspoon vanilla extract
1 ½ cups berries, fresh or frozen
1 banana

1. Preheat oven to 350. Lightly coat a 9×13 baking dish with cooking spray.

2. Combine oats, brown sugar, soda, and cinnamon in a bowl. In a separate bowl, combine egg, peanut butter, milk, and vanilla. Mix dry ingredients with wet ingredients. Gently fold in berries and banana. Pour into prepared baking dish.

3. Bake for 30-35 minutes or until looks “set”. Serve hot, warm, or cold.

Nutritional Information (Amount per serving):

Calories: 166
Protein: 6 g
Fat: 3 g
Saturated Fat: 1 g
Cholesterol: 24 mg
Carbohydrates: 30 g
Fiber: 3 g
Sodium: 120 mg

Recipe Notes: You can use whatever combinations of fruit you like. Apples, pears, and coconut come to mind as other great ideas to mix in. I liked the addition of peanut butter, but make sure you whisk it in well. I didn’t do the best job, so some bites tasted very peanut and others not at all. As I said above, if you don’t love this as is, try it cold over some yogurt. It’s the best parfait ever.

Recipe source: adapted from Six Sisters’ Stuff

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Chocolate Banana Bread

I was invited to participate in an online cookie/holiday treat exchange by Patience Brewster. If
you’re not familiar with Patience, she is an artist that is on a personal mission to bring you joy through the unexpected in her handmade gifts, holiday ornaments and home decor.

I am very excited to participate and share this fun, tasty, and healthy treat with you that is perfect for gifting.  I’m also supposed to tag friends to participate, so Anna Costa, show us what you’ve got!

Everyone gets a ton of cookies, fudge, and homemade candies around Christmas.  Try doing something a little different – give a dessert bread that is rich but still healthy.  Your friends and neighbors will appreciate the variety and your consideration of their waistlines!

Chocolate Banana Bread (Makes 1 large loaf or 2-3 mini loaves, depending on pan size)

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4 very ripe bananas
¼ cup melted butter
½ cup brown sugar
1 egg
1 teaspoon vanilla
1 teaspoon baking soda
¼ teaspoon salt
1 cup white whole wheat flour
½ cup cocoa powder
⅓ cup chopped walnuts, optional

1. Preheat oven to 350. Lightly coat loaf pan(s) with cooking spray or line with parchment paper.

2. In a large bowl, mash bananas. Whisk in butter, brown sugar, egg, and vanilla.

3. Combine baking soda, salt, flour, and cocoa powder in another bowl. Sift or whisk to remove any lumps. Add to wet mixture. Stir until just combined with a spoon. Gently stir in chopped nuts, if using.

4. Pour into prepared pans. Bake for 55-65 minutes (large loaf) or 35-45 minutes (smaller loaves) or until a tester comes out clean. Let cool in pan for 10-15 minutes. Then loosen from pan with knife and remove to a cooling rack. Cool to room temperature before wrapping.

Nutritional Information (Amount per serving with 10 slices per large loaf)

Calories: 209
Protein: 5 g
Fat: 9 g
Saturated Fat: 3.7 g
Cholesterol: 21 mg
Carbohydrates: 33 g
Fiber: 4 g
Sodium: 196 mg

Recipe Notes: If you are eating this yourself, it is really delicious when it is still a bit warm from the oven.

Source: slightly adapted from Smitten Kitchen

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Peanut Butter Banana Oatmeal Bars

After I had my baby, I discovered that I needed to snack more than I had previously.  I quickly got tired of my typical grab and go snacks, but I wouldn’t take the time to make something like a sandwich.  I found this recipe, and it hit the sweet spot.  A whole pan was quick and easy to make.  It was a tasty, healthy, and filling snack.  My husband says these look like I unwrapped a granola bar.  It does have a similar taste, only much softer.

Another great thing about this snack is it doesn’t have a lot of added sugar.  A recent study found that people who consumed 25% or more of their calories from added sugar were more than twice as likely to die from heart disease as those who consumed less than 10% of calories from added sugar.  This recipe has only 7 g of added sugar.  Compare that to a regular granola bar, which has 12 g of total sugar, which is predominately added sugar.

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Peanut Butter Banana Oatmeal Bars (makes 16 bars)

2 large bananas, ripe or overripe
3 cups dry oats
1/2 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons vanilla
1 cup skim milk
2 large eggs
1/2 cup peanut butter

1. Preheat oven to 350 degrees F. Lightly grease a 9×13 pan.

2. In a large bowl, mash bananas. (I usually just use my mixer.)

3. Add dry ingredients (oats through cinnamon) and lightly mix to combine.

4. Stir in vanilla, milk, and eggs.

5. Stir in peanut butter until combined.

6. Pour into prepared 9×13 pan and bake for 20-25 minutes, or until a knife inserted in the middle comes out mostly clean. Let cool completely. Cut into 16 bars.

Nutritional Information (Amount per bar)

Calories: 163
Protein: 5 g
Fat: 6 g
Saturated Fat: 1 g
Cholesterol: 24 g
Carbohydrates: 24 g
Fiber: 3 g
Sodium: 264 mg

Recipe notes: The original recipe called for quick oats and creamy peanut butter. I never have quick oats, and it works fine with regular oats. My bars do look more “oatey” than the original, so that may be the difference. I only buy chunky peanut butter, and I like the little bit of texture. The original suggested serving these with jam on top, which is tasty, but they are good on their own, too.

The original recipe called these “breakfast” bars.  I would think you’d need to eat 2 or 3 of these to make a filling breakfast. I prefer them as a snack.

Source: slightly adapted from letsdishrecipes.com

Low iodine adjustment:  I loved these as a snack on the low iodine diet.  Replace the brown sugar with regular sugar (most of 1/2 a cup) and a tablespoon or so of honey.  Use non-iodized salt.  Use water in the place of milk.  Use 3 egg whites in place of the whole eggs.  Use unsalted peanut butter.

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