Maple-Sweetened Banana Muffins

Author: Cookie and Kate
Recipe type: Baked goods
Prep time:  10 mins
Cook time:  25 mins
Total time:  35 mins
Serves: 11 muffins
These whole wheat, maple-sweetened banana muffins are so fluffy and moist, I bet no one can guess they’re healthy muffins. They’re easy to make, too, with basic ingredients and only one mixing bowl! Feel free to add mix-ins of your choice, like chocolate chips or toasted nuts. Recipe yields 11 muffins.
INGREDIENTS
  • ⅓ cup melted coconut oil or extra-virgin olive oil
  • ½ cup maple syrup or honey
  • 2 eggs, preferably at room temperature
  • 1 cup packed mashed ripe bananas (about 3 bananas)
  • ¼ cup milk of choice (I used almond milk)
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon cinnamon, plus more for sprinkling on top
  • 1¾ cups white whole wheat flour or regular whole wheat flour
  • ⅓ cup old-fashioned oats, plus more for sprinkling on top
  • 1 teaspoon turbinado (raw) sugar or other granulated sugar, for sprinkling on top
INSTRUCTIONS
  1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease 11 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn’t require any grease).
  2. In a large bowl, beat the coconut oil and maple syrup or honey together with a whisk. Add eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.
  3. Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins, like nuts, chocolate or dried fruit, fold them in now.
  4. Divide the batter evenly between the 11 muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon), followed by a light sprinkling of sugar (about 1 teaspoon). Bake muffins for 23 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
  5. Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. Enjoy muffins as is or with a spread of nut butter or regular butter.
NOTES
Recipe adapted from my maple-sweetened pumpkin muffins with oats.
MAKE IT EGG FREE: I’m confident that these muffins will turn out well with flax eggs!
MAKE IT VEGAN: Substitute flax eggs for regular eggs, use dairy-free milk like almond milk and use maple syrup instead of honey.
MAKE IT NUT FREE: Use a nut-free milk.
STORAGE SUGGESTIONS: These muffins keep well in the freezer. Store them in a freezer-safe bag and defrost individual muffins as needed.
CHANGE IT UP: You could really go crazy with add-ins here! Fold in mini dark chocolate chips, chopped dried cranberries or crystallized ginger and/or chopped nuts like pecans or walnuts. You could top them with my maple glaze from my pumpkin scones recipe if you want to make them more decadent!
SERVING SUGGESTIONS: These muffins would be fantastic with homemade pecan butter or coconut butter.
IF YOU LOVE THIS RECIPE: You’ll also love my gluten-free banana oat pancakesvegan banana sconesbanana chocolate chip cookiesbanana coconut muffins and honey whole wheat banana bread.
Anuncios

barritas de manzana, cereales y chocochips

4 manzanas 
1 taza de avena
1 taza de copos de maíz sin azúcar
1 taza de arroz inflado
1/2 taza de almendras molidas
8 nueces picadas
1 cdita. de esencia de vainilla
1 cda. de miel
1 clara de huevo
1 cda. de chips de chocolate amargo.
Ralla 3 manzanas y la cuarta procésala para hacer un puré. Poné el puré y la manzana rallada en una olla con la miel y la vainilla. Déjalo a fuego medio por 5 minutos y después agregá la avena y las almendras. Mezclá bien, apagá el fuego y agregá el resto de los ingredientes (la clara de huevo batila un poco con un tenedor antes de agregarla). A lo último agregá los chips de chocolate, mezclando apenas así no se derriten y pasa toda la mezcla a una fuente cubierta con papel aluminio y llévala al horno a 230c por 15 minutos. ¡Dejalas enfriar y cortalas en cuadraditos o barritas!

Banana Oat Muffins

Ingredients
1 1/2 cups unbleached all-purpose flour
1 cup rolled oats
1/2 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

1 egg
3/4 cup milk
1/3 cup vegetable oil
1/2 teaspoon vanilla extract
1 cup mashed bananas
Directions
Combine flour, oats, sugar, baking powder, soda, and salt.
In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.
Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.

Tarta de Puerro

Ingredientes

Masa para pascualina, 1 tapa
Puerros, 500 g
Crema, 200 g
Huevos, 3
Queso blanco, 100 g
Queso parmesano rallado, 2 cucharadas
Manteca, cantidad necesaria
Aceite de oliva, cantidad necesaria
Sal y pimienta a gusto

Relleno

– Cortar la parte blanca y el sector tierno de la verde del puerro en rodajas.
– Saltear las rodajas de puerro en una sartén utilizando ½ parte de manteca y ½ de aceite.
– Salpimentar y reservar.
– Batir ligeramente los huevos.
– Mezclar los huevos con la crema, el queso crema y los puerros.
– Agregar el queso rallado y salpimentar nuevamente de ser necesario.
– Colocar el disco de masa en una tartera.
– Rellenar con la mezcla de puerros.
– Llevar a horno moderado hasta que la superficie esté dorada, unos 40 minutos.
– Retirar y servir tibia o fría.

ensalada de pepino y palta

Todo cortado en perfectos cuadritos chiquitos y del mismo tamaño si se puede (menos la cebolla que va más pequeña y el aguacate más grande)
– jitomate
– pepino
– pimientos (rojo o naranja o amarillo)
– cebolla
– aguacate
– cilantro (bastante)
Aderezo de limón, aceite de oliva, vinagre, sal, pimienta (y un poco de Valentina si quieres para que amarre).
Irle probando

¿qué pasa cuando conviertes tu jardín en una huerta?

If you’re fed up reading labels in the grocery store trying to find some real food that won’t kill you, I feel your pain. Not to worry, there is a solution and it’s awesome. The truth is, you don’t need to depend on food corporations or the government to keep you healthy. Why would you want to anyways? The U.S. government’sjust about as corrupt as they come.

All you need is a bit of space (provided you don’t live in a cave, in which case you’d have to settle on button mushrooms). Even if you have a small apartment or a small yard you can still grow quite a bit of food. You can even grow tomatoes in a small studio apartment. For those of you that have a moderate to large sized yard, follow suit on the picture story below. This is how to create REAL health security. It’s time to stop consuming and start producing!

lawn-garden

“This sign was installed by the sidewalk, next to a box filled with extras. The neighborhood ate an unbelievable amount of zucchini. I love this. If a few people on every block grew some food, there would be more than enough for every one.”

lawn-garden17

Seguir leyendo:

http://www.realfarmacy.com/happens-decide-create-food-security/

gingerbread boy cookies

cups whole wheat flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

tablespoon ground ginger

1 3/4 teaspoons ground cinnamon

tablespoons unsalted butter

3/4 cup dark brown sugar

1 egg

1/2 cup molasses (used honey instead)

teaspoons vanilla

teaspoon finely grated lemon zest (optional)

Directions:

1 Preheat oven to 375 deg. Prepare baking sheets by lining with parchment paper.
2 In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
3 In a large bowl (KitchenAid’s great for this) beat butter, brown sugar, and egg on medium speed until well blended.
4 Add honey (or molasses), vanilla, and lemon zest and continue to mix until well blended.
5 Gradually stir in dry ingredients until blended and smooth.
6 Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours
7 Place 1 portion of the dough on a lightly floured surface.
8 Sprinkle flour over dough and rolling pin.
9 Roll dough to a scant 1/4-inch thick.
10 Use additional flour to avoid sticking.
11 Cut out cookies with desired cutter– the ginger bread man is our favorite of course.
12 Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies).
13 Allow the cookies to stand until the cookies are firm enough to move to a wire rack.
1662016_10152791035668965_8311814286813707519_n

Budín de Mandarina

Ingredientes: 3 mandarinas con cascara (yo le saco las semillas) + 3 tazas de harina leudante + 3 huevos + 2 tazas de azúcar + ½ taza de aceite neutro

Meter en la licuadora las mandarinas enteras, agregar los demás ingredientes y procesar todo. Colocar la crema en un molde enmantecado y enharinado y hornear ¡Ya está!

45’ o hasta que al introducir un cuchillo sale limpio.

Llevala al trabajo y sacale una  a tus compañeros! 
Ideal para compartir con un buen mate o un rico té.

muffins


ingredientes

2 tazas de harina

1 cucharadita de royal

12/2 de sal

2 huevos

1 1/2 de leche

2/3 de azúcar

4 cucharaditas de manteca

1 cucharadita de vainilla tibia

preparación

precalentar el horno a 200 grados.

mezclar ingredientes secos: harina, royal, sal (yo lo hice sin sal).

mezclar en otro bowl los demás ingredientes: leche, azúcar, huevos y vainilla (y un poco de nesquick).

no hay que batir de más, pueden quedar algunos grumos.

poner la mezcla en moldes y hornear 15 minutos.

sacar del horno y dejar enfriar 2 minutos antes de sacar del molde.

 

muffins de chocolate