Banana Nut Bran Muffins

Banana Bran MuffinsI 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
  1. Stir together bran and milk. Let sit for 10 minutes.
  2. While you are waiting, pre heat oven to 350 degrees. Line 12 muffin cups with paper liners. Spray paper liners with cooking spray.
  3. Beat bananas, with egg, coconut, oil, vanilla and honey.
  4. 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.
  5. Bake for 20 minutes. Remove from oven and serve warm.
  6. Eat and enjoy!

No Bake Peanut Butter Oat Squares

Peanut Butter Oat SquaresThere has been little to no action here at Our Eating Habits. What I have shared has been delectable desserts. We seriously do eat healthy food, honestly. Most of the time too. I just enjoy sharing the desserts because honestly, they are the most enjoyable to eat. I have a bit of a healthier treat for you today. Plus, they have the added bonus that they are super-duper easy. Our kids loved them. They felt like they were getting dessert, and had the added bonus of being able to eat them whenever they liked. I am pretty sure this recipe is going to become one of the rare often cooked family favourites.

Recipe from Cookies and Cups

  • 1 cup peanut butter
  • ½ cup honey
  • 3 cups rolled oats – I used Quick Oats
  1. Melt peanut butter with honey. Remove from heat and stir in oats until completely covered.
  2. Line a square baking dish with foil, and spray with cooking spray.
  3. Scoop in oat mixture and level with spatula. Place in fridge until set. Cut into squares.
  4. Eat and enjoy!

Lemon Chia Oat Bars

Oat BarsSo I really need to get my butt to the grocery store. It is slim pickings around here. I usually do one shop every Saturday, however two weeks ago I did one big shop for two weeks. We are officially out of all fresh produce, and I think the kids believe our house is completely devoid of food. Don’t worry, it’s not that bad. In fact as I have lunch and dinner panned for the next two days, I am still planning to wait until my usual Saturday trip. But baking was in order to find something for these kids to snack on. Thank goodness I always have enough baking stuff to find something to make. These fit the bill nicely, as I had everything to make them.

Recipe from Allrecipes

  • 3 cups oats
  • 1/2 tsp salt
  • 1 cup boiling water
  • 2 1/2 Tbsp. Chia seeds
  • 1/4 cup water
  • 1/3 cup water
  • 1/4 cup vegetable oil – Or Canola
  • 1/3 cup honey
  • 3 Tbsp. Agave Nectar
  • 1 tsp. vanilla extract
  • 1 tsp. lemon extract
  • 1/2 tsp. lemon zest
  • Mini Loaf pan and cooking spray
  1. Combine 1/4 cup water and chia in small m=bowl and set aside.
  2. In medium-sized mixing bowl combine oats, salt and boiling water. Air in oil, honey, agave, extracts and lemon zest.
  3. Spray a mini loaf pan with cooking spray. Evenly divide oats between loaf pans and press down with a spatula.
  4. Bake for 25 minutes at 325 degrees.
  5. Eat and enjoy!

Cumin & Honey Carrots

IMG_8749When I think of carrots I get much more excited about something like cake. Or muffins, even carrot donuts would be great. Not a vegetable I would choose at a buffet for a vegetable with dinner. But their easy, the kids love them. Therefore, we have them quite a bit. It’s not even that I dislike them. I just find them a tad boring. At least they add a nice bit of color to the plate. These carrots though, these carrots were great. The cumin seed added so much flavor. Boring carrots, no more, with a simple dash of a few extra seasonings this side has been transformed into a recipe with a lot more life.

Recipe from Sobeys Inspired Magazine Holidays 2010

  • 10 carrots, peeled and sliced
  • 4 tsp. butter
  • 4 tsp. honey
  • 1/2 tsp. salt
  • 1/4 tsp. ground cumin
  • 4 tsp. toasted sesame seeds
  • 1 Tbsp. toasted cumin seeds

1. Cook carrots in boiling water for about 5 minutes. You want them to be quite firm. Drain.

2. Melt butter with honey in same pot. Add salt and cumin. Return carrots to pot and cook for about 5 minutes, or until they are fork tender.

3. Toss with sesame and cumin seeds.

4. Eat and enjoy!