Posts Tagged "Banana"

Banana PB2 Baked Oatmeal Cups

Posted on Mar 3, 2015 in Breakfast, Cooking, Featured, For kids

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Here is another quick and easy breakfast idea for those busy mornings!  You can bake these ahead of time and heat them up on your way out the door or even eat them cold.  I like to eat them like a muffin, but you could also heat them up in a bowl with a little milk, sliced banana, and a drizzle of peanut butter!  I used PB2 and got a light peanut butter flavor, so if you want more of a peanut butter punch add another tablespoon or so.   With no flour, oils, or added sugar you can feel good about starting your day with these baked oatmeal cups!

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Banana PB2 Baked Oatmeal Cups

(Makes 12 cups, 6-12 servings)

3 large ripe bananas, mashed

1 cup of milk (you can use almond milk or coconut milk if you’d like)

1 egg (or 2 egg whites)

1 teaspoon of vanilla

1 3/4 cups of old fashioned oats

1/2 teaspoon of baking powder

1/2 teaspoon of baking soda

1/4 teaspoon of salt (optional)

3+ tablespoons of PB2, you can use the chocolate or regular flavor (add more if you want a stronger peanut butter flavor)

1/3 cup of mini chocolate chips

Some optional mix in ideas are: chopped nuts, coconut, peanut butter chips, diced apple, flax seed meal, etc.

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Preheat oven to 350 degrees and line a muffin tin with foil liners.  I sprayed coconut oil spray very lightly over the whole thing to ensure my oatmeal wouldn’t stick!

In a large bowl mash your bananas.  Add milk, egg, and vanilla and whisk until smooth.  Add in oats, baking powder, baking soda, salt, and PB2.  Mix well then add your chocolate chips or whatever mix ins you would like.  Divide evenly between your prepared baking cups.  Bake for about 20 minutes until they are set.  I like mine a little more firm so I baked them closer to 22 minutes, if you want more of a traditional oatmeal texture bake for closer to 20 minutes.   Let sit before removing from foil wrapper.

Store in the refrigerator in an airtight container.  Can be eaten cold or reheated!

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Source: slightly adapted from http://www.southerninlaw.com/2014/03/healthy-banana-bread-baked-oatmeal-recipe.html

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Healthy Pancakes (single serving)

Posted on Apr 29, 2013 in Breads, Breakfast, Cooking, Featured

 

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There are a lot of “healthy” pancakes floating around the web these days, however, a closer look reveals that they are still loaded with flour and butter and topped with sugar filled syrup!  These pancakes are truly worthy of the name healthy, and they’re pretty tasty too!  I have included two flavor options below; apple cinnamon and banana.  You can also use whole oats or put them in the food processor to form an oat flour.  I liked them the best when I used the oat flour because they had more of a pancake texture.  Top with peanut or almond butter, a small drizzle of honey, and some fresh fruit!  These truly are a great way to start your day!

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In the pictures above you can see the difference between using whole oats vs the oat flour.  The top picture with the apples was made with oat flour and looks (and tasted) more like a traditional pancake.  The picture with the bananas was made with whole oats and had a different texture.

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Healthy Apple Cinnamon Pancakes

(makes 2 pancakes)

1/2 cups of oats, place in a food processor until you form a flour or use whole

few dashes each of  salt, cinnamon, nutmeg

2 tablespoons flax seed meal (optional)

2 egg whites (or 1/3 cup of liquid egg whites)

1/3 cup of unsweetened applesauce

Toppings: these are great with a tablespoon of peanut butter and light drizzle of honey.  I also microwaved 1/4 of an apple, sliced, for 1 minute and put that on top.  So yummy!

Combine all ingredients in a small bowl.  Spray a small skillet with non stick cooking spray and heat over medium/low heat.  Scoop half of the batter in and cook like you would regular pancakes.  Serve immediately.

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Healthy Banana Pancakes

(makes 2 pancakes)

1/2 cup of oats, again you can use whole oats or put them in the food processor to make an oat flour

few dashes each of salt and cinnamon

2 egg whites (or 1/3 cup of liquid egg whites)

1/2 banana, mashed

Combine all ingredients in a bowl.  Spray a small skillet with non stick cooking spray and heat over medium/low heat.  Scoop half of the batter in and cook like you would regular pancakes.  Serve immediately.

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Banana Coconut Oatmeal Quinoa Bites

Posted on Apr 8, 2013 in Breakfast, Cooking, Featured, For kids

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Yum, these are a new favorite of mine!  Great for a quick breakfast, pre/post workout snack, or afternoon snack.  Sweetened only with banana and honey and made with no flour, they’re pretty healthy too!

Nutritional Info for one bite: 90 calories, 3.3 grams of fat, 12.9 carbs, 2.1 grams of fiber, 3.6 grams of sugar, 2.7 grams of protein.

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Banana Coconut Oatmeal Quinoa Bites

(makes about 30 bites)

1 1/2 cups of quinoa, cooked

1 1/2 cups of quick cooking oats

1 cup of coconut (toasted if you’d like)

1/4 cup of flax seed meal

1 tablespoon of cinnamin

dash of nutmeg

1/2 teaspoon of salt

1/4 cup of honey

2-3 bananas, mashed (about 1 cup)

1/2 cup of vanilla coconut milk

2 eggs

2 teaspoons of vanilla

1/4 cup of coconut for the topping (optional)

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Preheat oven to 350 degrees and spray a mini muffin tin with non stick cooking spray.

In a large bowl stir together cooked quinoa, oats, flax seed meal, coconut, cinnamon, nutmeg, and salt.  Set aside.

In a medium bowl whisk together honey, mashed bananas, coconut milk, eggs, and vanilla.  Once combined, stir into the quinoa-oat mixture.  Mix well.

Use a tablespoon sized scoop to place heaping scoops into the prepared muffin tin.  Top each one with a pinch of additional coconut.  Bake for 12-15 minutes, or until edges are lightly browned and the bites are set.  Let sit for about 5 minutes, then use a large spoon to remove each bite from the muffin tin. Let cool the rest of the way on a cooling rack.  Store in the fridge.

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Mini Nutella Whip Parfaits

Posted on Mar 25, 2013 in Cooking, Desserts, Featured, For kids

Ok, this is such a simple dessert, but so delicious!  You have to try it!  Its very versatile and can be used for a family dessert night or a special occasion brunch.

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Try adding different fruits and toppings to suit your taste, or add cute sprinkles to make it more fun!  I hope you enjoy it!

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Mini Nutella Whip Parfaits

(serves 1–can easily be adjusted to more servings)

3 tablespoons of light whipped topping (such as cool whip)

1 tablespoon of Nutella

1/2 of a banana

1-2 large strawberries

mini chocolate chips, nuts, sprinkles, chocolate sauce, or whatever topping sounds good!

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In a small bowl, stir together whipped topping and Nutella.  Slice fruit and layer with whipped Nutella in small ice cream bowl, wine glass, etc.  Top with whatever toppings you’d like.  Enjoy!

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Island Cookies

Posted on Mar 14, 2013 in Cooking, Desserts, Featured

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Mmmm, banana, toasted coconut, pecans, and dark chocolate!  These cookies have so many amazing flavors working together.  I was working on a different cookie recipe and accidentally came up with these instead, and I’m glad I did!  I healthified them as much as I could, but you can’t tell by how they taste.  I hope you enjoy them!

Nutritional Info for 1 cookie: 125 calories, 7.4 grams of fat, 14.7 carbs, 1.1 grams of fiber, 6.8 grams of sugar, and 2 grams of protein.

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Island Cookies

(makes about 2 dozen cookies)

1 cup of flour

2/3 cup of white whole wheat flour

3/4 teaspoon of baking powder

1/2 teaspoon of baking soda

1/2 teaspoon of salt

1/3 cup of coconut oil, melted

1/2 cup of brown sugar

1 egg

1/3 cup of milk

1 tablespoon of vanilla

1 medium banana, mashed

1 cup of coconut, toasted

1 cup of dark chocolate chips

1/2 cup of chopped pecans

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Preheat oven to 375 degrees and line 2 cookie sheets with parchment paper or silpat mats.  In a medium bowl combine flours, baking powder, baking soda,  and salt.  Set aside.  In the bowl of a stand mixer beat coconut oil, brown sugar, egg, milk, and vanilla.  Add banana and beat until combined.  Slowly add flour mixture, then stir in coconut, chocolate chips, and pecans.  Drop by rounded tablespoons onto cookie sheets and bake for 8 minutes, or until bottoms of cookies are lightly browned.  Let sit for about 2 minutes then move to cooling racks.  Store in an airtight container.

 

Source:  Adapted from The Cookie Bible Cookbook

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