Banana Muffins

This is a flour and sugar free recipe adapted from multiple recipes which turned out really well.  They rise nicely as they bake but as soon as they are out of the oven they begin to collapse.  The do retain a nice texture, lighter than I would have expected and very moist.  With such a super simple recipe these mix up quickly & bake in about 15 min.  You could change them up with different add ins, I used walnuts, chocolate chips, blueberries, but cranberries, any nuts would be good, diced apples the list is endless.  I also added 1/4 tsp almond extract the last time I made them for a slightly different flavor you could change that up also.  I first saw this recipe here: Fit and Healthy with Debbie she has some great recipes & lots of fitness information.


Banana Muffins

Ingredients:

2 1/2 c oats

1 6oz container plain greek yogurt

3 eggs

1/2 c agave syrup (honey works I just prefer agave flavor)

2 tsp baking powder

1 tsp baking soda

2 T ground flax seed

1 tsp vanilla

1/4 tsp almond extract (optional)

2 ripe bananas, cut into slices for better processing

Directions:

Preheat oven to 400° and prepare muffin pan even if I use paper cups I still lightly spray them with canola oil.

In food processor put dry ingredients oats, powder, soda, ground flax seed, run processor until oats are ground (just a few pulses for my processor).

Add the rest of the ingredients and blend well (banana lumps should not be visible)

I place one scoop of batter in each muffin cup paper then place the extras (nuts, chips, blueberries, apples, etc.) I'm using on top of that, fill the cups almost to the top, since they rise well but will deflate I  like the cup full.

Bake for about 15 min depending on your oven.

Batter is more than 12 muffin cups so I fill a ramekin with extra.

deflated right before my eyes

Pumpkin Oatmeal Muffins

                         Pumpkin Oatmeal Muffins

Fall is here in full swing, we had our first heavy frost this morning---scrape the car window kind.  I brought in the houseplants yesterday after soaking & cleaning them now on to fall recipes.  Anything pumpkin goes at this house, I can't make enough recipes using it.  These muffins didn't last long but so easy to make & you can throw it together quickly.  They are good for a quick breakfast, serve with soups, or use for dessert and they freeze well if yours make it to the freezer.

Makes 24 muffins

Ingredients:

1 1/2  c whole wheat flour

1 1/2 c all purpose flour

2 tsp baking soda

1 tsp baking powder

2 tsp cinnamon

2 tsp pumpkin pie spice

2 c old fashioned oats

2/3 c brown sugar

1 c sugar

2 eggs

1 15oz canned pumpkin

1 1/2 c milk

2/3 c oil (I use canola, veg will work as well)

pecans & chocolate chips

optional topping: 

1/4 flour

4 T butter

1/4 c brown sugar

1/4 chopped nuts

Directions:

Line muffin tin with papers, I also lightly spray them.

Place eggs, pumpkin, milk, oil into bowl and mix.

Add all dry ingredients and mix thoroughly but don't over mix.

I usually make 1/2 a batch then mix in the chocolate chips and nuts, depending on who is  here.  You could also mix in dried fruits or other nuts as you like.

Place an ice cream scoop size of batter into each cup, I like it 3/4 full.

If using the topping mix ingredients till crumbly and top muffins before baking.

Bake @ 400° for 15 min.

Reindeer Crunch

Wow this showed up on Pinterest over and over, it is addicting but what a great snack to have on hand over the holidays.  Store it in a large ziploc to refill the bowl, I would advise hiding the ziploc bag though or it'll be empty when you go to get it.








Reindeer Crunch

1 box Rice Chex
1 pkg white chocolate (either melting buttons or chips)
4-6 candy canes crushed up

 Directions:

Pour chex into large bowl, melt chocolate in microwave about 1 minute stirring well till it is all melted or I prefer to do this in a double boiler.  Drizzle over chex and gently stir them till well coated, spread onto parchment or foil lined cookie sheet.  Sprinkle crushed candy canes over the top and allow to completely cool.  Break up into chunks and serve.

stir gently to not break the chex to much

Spread on cookie sheet top with candy cane crumbs.