Last week Sprouts had their organic strawberries on sale for $1.98 a pound! They were sweet and juicy too. I bought 3 containers of them! I’ve been wanting to make fresh strawberry muffins for some time now, and this was the perfect opportunity. These muffins are perfect for a spring brunch or an afternoon snack with a little almond butter or a smear of whipped cream cheese. The banana adds moisture and sweetness without overpowering the delicate flavor of strawberries. Enjoy!
2 cups whole wheat flour
1/3 cup sugar or sugar substitute
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup milk of choice
1 ripe banana, mashed
1/2 tsp vanilla
1 cup chopped fresh strawberries
In a large bowl whisk together flour, sugar, baking powder, and salt.
In a smaller bowl or a blender combine milk, egg, banana, and vanilla until well mixed and there are no large chunks of banana. I like to use my immersion blender for this.
Combine the milk mixture with the dry ingredients, just until the ingredients are incorporated. Stir in the fresh strawberries.
Pour batter into a prepared muffin tin. Bake at 375 degrees for 15-18 minutes, until an inserted toothpick comes out clean. Yields 1 dozen delicious muffins.
This week Sprouts has oats on sale in their bulk section for $0.50/pound! That includes steel cut, rolled, and quick varieties. Do you know how much an 18 oz. container of plain Old Fashioned Quaker Oats costs at Walmart? $2.68! Same stuff, but more than 4 times more expensive than if you buy it at Sprouts.
One of my family’s favorite snacks is made with rolled oats. The glorious “Banana Cookie” is made of ripe bananas and rolled oats. That’s it! Ok, so if you want to get fancy, you can add raisins or other dried fruit. My kids like mini chocolate chips, but you could use dark chocolate or semi-sweet to reduce the sugar. As a special treat, this time we added M&Ms.
This recipe is easy enough a preschooler can assist you. My son likes to make them “all by myself!”
Spread some natural peanut butter on them, and you have a tri-fecta of goodness: banana, chocolate, and peanut butter (not to mention some added protein). These are perfect for breakfast too!
2 ripe bananas
1 cup rolled oats
1/4 cup chocolate chips or dried fruit (optional)
In a bowl, mash bananas. Add oats and stir together. You may need to add a little more oats if your bananas are large. The mix should be thick enough to drop by spoonfuls onto a cookie sheet lined with a silicone baking mat or parchment paper. Bake at 350 degrees for 12-15 minutes.
Yes, I realize that this is the second recipe for banana bread I’ve posted. What can I say? I love quick bread recipes. You can pack so much nutrition into each slice if done right. Plus, kids love quick breads. It is like cake for breakfast!
This loaf of goodness has very little added sugar (3 TB for the whole loaf), no oil or butter and lots of juicy blueberries. The turbinado sugar sprinkled on top really makes this bread. Don’t skip it if you can help it! The large sugar crystals add a great crunch and gives it a hint of sweetness without adding much sugar. You only need a tablespoon per loaf and can find it in the bulk section at Sprouts or the baking aisle at the grocery store. It is divine served warm with a little butter.
2 large ripe bananas (the more ripe,the better)
1 large egg
1/2 cup buttermilk
2 cups white whole wheat flour
2 TBSP brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1 cup fresh blueberries (can use frozen, but thaw and drain first)
1 TBSP turbinado sugar
In a small bowl, *mash bananas. Stir in egg and buttermilk. In a large bowl whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon. Add banana mixture to the flour. Stir well. Gently fold in blueberries. Pour into a greased loaf pan (8×4). Sprinkle turbinado sugar on top. Bake at 350 degrees for 35-40 minutes.
*I hate chunks of gooey banana in my bread because it turns an ugly black after a day or two, so I like to use my immersion blender to combine the banana with the buttermilk and egg.
The other morning I found a recipe for Chia Banana Pancakes. They looked promising, and I had several ripe bananas just waiting to be turned into something scrumptious. I gave the recipe a whirl, but it was a disaster! The pancakes burned on the bottom before the top set enough to flip. I only made 4 little black pancakes before giving up. I knew my kids weren’t going to eat them. It was definitely a Pinterest fail. I didn’t want to waste the batter, so I added some whole wheat flour and a little sugar, baked it, and VOILA-banana bread! It turned out amazing. The chia seeds give the bread a pleasant crunch, much like poppyseeds, but with all of the amazing benefits of Chia. The best part about it, it is totally dairy free and made with only 6 ingredients.
I like to spread peanut butter on mine but regular butter is delicious too. There is very little added sugar, and the bread is loaded with fiber and protein. It is the first banana bread that has kept me full from breakfast until lunch. Enjoy!
2 large really ripe bananas
4 large eggs
3 TBSP chia seeds
2 cups whole wheat flour
1/4 cup brown sugar or honey
1 1/2 tsp. baking powder
Preheat your oven to 350 degrees. In a large bowl, mash bananas until they are completely liquefied. Add eggs and mix until smooth. I used a hand blender for this, and it worked great, but if you don’t have one, you can do it by hand. Add the chia seeds, whole wheat flour, brown sugar or honey, and baking powder. Mix until all ingredients are incorporated. Pour batter into an 8×4 bread pan that has been oiled. Bake for 35-40 minutes, or until a toothpick comes out clean. Let cool, (if you can wait that long) cut into slices and serve with butter, honey, or peanut butter.