I got a lovely ceramic muffin pan for Christmas. I couldn’t have been happier. Seriously I hate washing muffin tins, and if you put them in the dishwasher, you are going to eventually get rust. I love them so much, there has been a lot of muffin making going on. To avoid the inevitable muffin top, that goes with muffin eating, hubs requested a healthier muffin. I mean we are all for eating chocolate muffins, breakfast , noon and night, but yes, a healthier muffin was desired. This gem was found over at Eat Yourself Skinny, ( VERY slightly adapted) and even the kids came back for seconds….seconds of a bran muffin. I actually love the flavour of bran, so these are going to become a regular occurrence. Bananas, and bran are a delightful combo!
- 1½ cups wheat bran
- ½ cup milk
- 2 medium bananas, mashed
- 1 egg
- 1 Tbsp coconut oil, melted and cooled
- 1½ tsp. vanilla
- ½ cup honey
- 1 cup whole wheat flour
- 1½ tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. cinnamon
- ¼ tsp. nutmeg
- Pinch of salt
- 3 Tbsp chopped walnuts
- Stir together bran and milk. Let sit for 10 minutes.
- While you are waiting, pre heat oven to 350 degrees. Line 12 muffin cups with paper liners. Spray paper liners with cooking spray.
- Beat bananas, with egg, coconut, oil, vanilla and honey.
- Mix together next 6 ingredients. Fold wet mixture into bran, then dry mixture until just combined. Evenly divide batter between muffin cups. Sprinkle with walnuts.
- Bake for 20 minutes. Remove from oven and serve warm.
- Eat and enjoy!
Welcome! Welcome! To this special back to school round up of The Secret Recipe Club! That’s right, the kids are back and they need food in their little bellies. So we all got together, with the same rules, to bring you all sorts of goodies. From easy dinners, lunch box favourites or after school snacks , we’ve got you covered. WE all got an assignment, but this time it is the whole club! I was assigned Little Bit of Everything, and the name describes it perfectly. She has, well, a little bit of everything. So I was well covered and had a load of options. This pumpkin oatmeal, would be a delightful before school breakfast, nice and hearty to fill up for kids on the go! These Cinnamon Roll Cookie Bars, are a bit of an easier take on a classic flavour. My kids would love to eat this easy to put together Taco Bake for a fast dinner, when the extracurriculars start popping back into the schedule. I went with the classic banana bread with the addition of nutritious oatmeal. ANY kid would be more pleased to come home to a loaf of this. With three kids, two of them teenagers, this loaf was devoured. It lasted a total of two days in the house. So yes, it was a hit!
- 1 c. packed brown sugar
7 Tbsp. canola oil
1-1/3 c. mashed ripe bananas (about 2 large, defrosted if frozen)
1 c. regular oats
1/2 c. milk
1 tsp. vanilla
2 c. all-purpose flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
- Beat together brown sugar, oil, eggs and banana.
- Add oats, milk and vanilla. Then remaining ingredients. Pour into greased loaf pan.
- Bake for 65 minutes at 350 degrees. Use toothpick to make sure it is cooked all the way through. You may need to add 5 minutes extra cook time.
- Let cool. Slice and serve with butter.
- Eat and enjoy!
This was one healthy tasting dessert. Probably because it was. It has no flour, it has no sugar. It was quite dense, but that is to be expected. Sometimes gluten-free desserts just have a different texture than you are expecting. All in all though, they were pretty good. The peanut butter flavour is very strong in these bars, and as I am nuts about peanut butter, I was quite pleased with that. The cream cheese frosting is very thick, and just has a subtle taste of maple. Try this recipe out if you are looking for a gluten-free treat, chances are you may even have all the ingredients all ready in your house!
Recipe from Mangia!
- 2 large, very ripe bananas, mashed
- 1 c. smooth, creamy, all-natural peanut butter
- 2 large eggs
- 2 T. pure maple syrup
- 1 t. pure vanilla extract
- 1 t. apple cider vinegar
- ½ t. baking soda
- For the frosting:
- 8 oz. cream cheese, softened at room temperature
- ¼ c. pure maple syrup
- ½ t. pure vanilla extract
- Grease a 8×8 inch baking dish.
- Beat together first 7 ingredients. Place in baking dish. Bake for 25-30 minutes at 350 degrees. Check at 25 with toothpick , to see if they have finished cooking through in the middle. Cool completely.
- Beat together frosting ingredients and frost bars. Place in fridge until ready to eat. Cut and serve.
- Eat and enjoy!
PB&J. Perhaps a classic kids lunch, but also one of my favourites. In fact, I prefer peanut butter banana. When I saw there over at The Baker Mama, I knew it would add a fun twist on lunch. We re heated the banana pancakes, with a quick drop in the toaster. This made the peanut butter and jelly melt all over the place. We were covered in melty gooey peanut butter. Although, it certainly was a delightful product, to have to lick off of our fingers, next time we will use cold pancakes 🙂
- Place peanut butter on one side of pancake, jelly on one side of other pancake. Press together like a sandwich.
- Eat and enjoy!