Looking to use up that dried fruit or last teensy bit of nuts tucked away in your pantry? Well, then I have a recipe for you! Spare the lives of those tasty treats by using them in my Kitchen Sink Applesauce Bread.
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Why I made this recipe:
I don’t know. Seriously, I don’t. I’ve already made my fair share of pumpkin recipes, so I should just stop. But. I. Just. Can’t. Stop!
Why I love this recipe:
Ahem, because I clearly love pumpkin. And I wanted to bake. And I wanted to bake pumpkin bread. That’s it.
Here’s the deal, I am not super fancy. Nope, in fact, far from it. I despise dressing up and wearing makeup, but adore having a fresh face and wearing my workout/yoga gear all day. Yes, I am one of those women. In essence, I like being comfortable because when I’m comfortable, I feel like myself. Lucky for me I have a husband who also appreciates my casual approach to life! 🙂 Why do I bother telling you this? Well, because unlike my personal style/lifestyle, I actually like for my food to have flair with a hint of fancy.
It’s time for another recipe for the Short and Sweet Series:
Let’s talk blueberry muffins!!!
Why I made this recipe: Because I wanted muffins. 🙂 Oh, and I wanted to try and make them healthier by using Greek yogurt.
Why I love this recipe: Because they are loaded with blueberries and I adore blueberries (see below). Plus, I like that they are a little heartier and denser than your average muffin, thanks to the Greek yogurt.
I need a healthy snack that tastes good,” said no toddler ever. If toddlers had their way, I’m sure they would eat only noodles and cookies. Because I am in charge, I am faced with the challenge of trying to find just that: a healthy snack that tastes good.
Looking for a new pumpkin recipe to add to your list of favorite Fall baked goods? Try this pumpkin bread recipe that I created for the Cuttingboard.org. It’s a great after-school treat and makes an excellent gift for anyone on your holiday gift list.
It was starting to bother me. Those 3 bananas sitting on my counter were begging me to do something with them. I could almost hear them say, “Sara, listen, if you wait too much longer, we are going to get so brown and rotten that you’ll have to make our lives end by the way of the trash can. Wouldn’t you rather turn us into something more wonderful, something that says we were destined for more than just compost?” Geez, guilt-trip me why don’t you bananas!? Ok, ok, I hear you! So, I turned to my belly and asked it what it wanted. And without hesitation my belly said, “muffins!!!!” Good call belly. So I was off to discover a recipe to make what I wanted. But after some searching I realized that what I wanted wasn’t out there. Darn! Now what? The only answer seemed to be that I was going to have to make my own recipe. Because I just can’t bring myself to “snack” on anything that could potentially have zero health benefits, I made a recipe that included whole wheat flour, lots of walnuts and even chia seeds. It’s a satisfying snack and as it turns out, is not only a hit with adults, but kids too. And now I share it with you! Happy Baking!!!
Banana Walnut and Chia Seed Muffins
Description
A delicious mini muffin packed with nutrition.
Ingredients
Scale
- 1 ½ teaspoons chia seeds
- ¼ cup water
- 1/4 cup butter, softened
- 2/3 cup granulated sugar
- 1 ½ cup mashed ripe banana
- 2 eggs
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- 2/3 cup finely chopped walnuts
Instructions
- Preheat the oven to 350’F and line mini-muffin pan(s) with paper liners or spray with cooking spray.
- In a measuring cup combine the chia seeds and the water. Stir vigorously then let sit for 10-15 minutes, until a gel forms.
- In a mixing bowl, cream together the butter and sugar. Mix in the chia mixture, banana and eggs.
- In a separate bowl whisk together the flours, baking powder, baking soda, salt and cinnamon. Gently stir dry mixture into the wet mixture until just moistened, then gently fold in the walnuts.
- Using a small cookie scooper or a tablespoon, fill cups with batter, about two-thirds full. Bake for 12-15 minutes, or until tops are lightly golden and a toothpick inserted in the center comes out clean.
- Let cool, remove from pan and repeat with remaining batter.
Nutrition
- Serving Size: 24
- Calories: 110
- Sugar: 7
- Sodium: 69
- Fat: 4
- Saturated Fat: 2
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 16
- Protein: 2
- Cholesterol: 21