Cinnamon Sugar Banana Crumble Muffins

Happy 4th of July weekend everyone! I thought it was about time I posted a recipe (I feel like it’s been a while?), and this one turned out better than I had hoped it would! Of course, banana anything always has a place in my kitchen. I have done a handful of banana breads (vegan, gluten-free, regular, etc.) but tend to not really do muffins! I use to be a total muffin lover and would make apple, pumpkin, or whatever flavor I was feeling in bulk to have as snacks or part of breakfast. I haven’t made a good muffin in a while, so this recipe made a little appearance this morning in my kitchen!

I think the reason I like banana-flavored bread and muffins so much is they are so versatile. You can make them extra savory with cream cheese frostings, fillings, or fit them into your breakfast with a little spoonful of your favorite nut butter. You can also add a variety of ingredients to change up the flavor or texture such as nuts, oats, or chunks of other fruits such as diced apples.

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These muffins are simple, easy, and use ingredients that I already had in my cupboard. They also cook fast, so watch your timer and be sure not to overcook them! Whole wheat flour tends to absorb a lot of liquid, so overcooking the muffins can dry them out significantly. I hope you give these a try and let me know what you think!

Side note, isn’t it kind of a bummer that the 4th falls on a Tuesday? The 4th of July use to be a huge celebration with my family. We would have a barbecue, go to the morning parade, dress up in red-white-and blue, and scramble for candy that people in the parade would throw to the crowd. It was a blast!! Jeff and I are going to spend some time at the pool with friends this 4th, which I am super excited about, but I need to start thinking about a little menu of pool snacks for that day. I will let ya’ll know if I come up with anything good! Have a great week everyone!

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Cinnamon Sugar Banana Crumble Muffins

  • Servings: 10-12
  • Difficulty: easy-moderate
  • Print

Ingredients

  • 3 slightly-brown bananas, mashed
  • 1 1/4 c whole wheat flour
  • 1/2 cup oats
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/3 cup brown sugar (unpacked)
  • 1 Tbsp coconut oil
  • 1/4 tsp vanilla
  • 2/3 cup unsweetened vanilla almond milk
  • 1 egg
  • pinch of pink salt

Topping:

  • 1 Tbsp brown sugar
  • 2 Tbsp oats
  • 1 tsp coconut oil
  • pinch cinnamon

Directions

Pre-heat oven to 375 degrees.

In a medium size bowl, smash bananas until fairly smooth. Add dry ingredients (flour, oats, baking powder, baking soda, cinnamon, brown sugar, pink salt) and lightly mix to incorporate the banana.

Add all wet ingredients (egg, coconut oil, vanilla, and almond milk) and mix until well combined. There should be few lumps, and the batter should seem light and airy.

In a separate, small bowl combine the topping ingredients, and mix with a fork to be sure the brown sugar, cinnamon, and coconut oil cover the oats. Set aside.

Lightly grease a muffin tin and put a few spoonfuls into each cup. The batter should almost come to the top of each cup. Top each portion with a spoonful of the cinnamon sugar topping. Bake for 20 minutes. Allow 10-15 minutes for the muffins to set before serving.


Super Easy Elvis Cookies

Happy Super Bowl Sunday everyone! I hate to be a Debbie downer, but I am not even remotely thinking about the super bowl today. After spending the day at the golf tournament yesterday, today has been focused on catching up with cleaning, cooking, meal prep, and testing a few recipes! With Valentine’s Day coming up, I wanted to get a good dessert post up just incase you are planning to cook or bake for your special someone!

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Side note…. I love Valentines Day! I know it’s cheesy and there were probably times in my life where I wasn’t that excited about it, but there is something about spending a day talking about love, flowers, and chocolate that I can’t resist! I mean the day consists of things that I love — my hub, yummy chocolate or desserts, good food, the color red, and flowers! I’m sorry if you are someone who dreads this holiday… maybe just skip to the recipe?

I’m not sure what the hub and I are doing this year, but most likely I will be in charge of the dessert. Desserts are some of my favorite things to cook and experiment with. As much as Jeff likes a decadent dish, I always try to put a little healthy spin on it! The cookies I’m going to share with you today are super simple, easy and quick to make, and absolutely delicious! I love peanut butter, banana, and chocolate combinations, hens the name of the cookie! There is no added fat in these cookies; the peanut butter and egg provides plenty! I also don’t use any dairy and chose whole wheat flour as my base!

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Give these lovely little delights a try, and I hope your Valentine’s Day is filled with lots of love! Oh.. and enjoy the game tonight.

Super Easy Elvis Cookies

Ingredients:

  • 1 1/2 brown bananas, mashed
  • 2 Tbsp light brown sugar, packed
  • 1 cup whole wheat flour
  • 1 egg
  • 2 Tbsp peanut butter (or nut butter of your choice)
  • 1/3 cup rolled oats
  • 1/2 tsp cinnamon
  • 1/4 tsp pure vanilla extract
  • pinch of salt
  • 1/4-1/3 cup dark chocolate chips

Directions:

In a large bowl, combine your mashed banana with brown sugar, cinnamon, pinch of salt vanilla, peanut butter, and egg. Stir until sugar is well incorporated and peanut butter is smooth throughout the mixture.

Add the whole wheat flour and oats. Mix well until there aren’t any lumps. Fold in the dark chocolate chips. On a greased baking sheet, spoon out about 1 Tbsp of the cookie mixture about 1 1/2 inches apart. The cookies will not spread much! Bake at 375 degreed for about 10 minutes. Let cool on a cooling rack for 10-15 minutes and enjoy!

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Easter Dessert Made Simple, Chocolatey Banana Cake with Walnuts

Happy Easter everyone! It seems as though over the years Easter has obtained quite the reputation for chocolate, Easter baskets filled with candy, decadent pastries and desserts, and Easter egg hunts with jelly bean and candy-filled eggs. Well… even though I did cave and buy a bad of Reese’s peanut butter eggs (primarily because my husband asked where the Easter candy was in our house), I still wanted to make an Easter brunch dessert that was chocolatey and satisfying but lighter and more tummy friendly!

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Pastries and desserts often contain a lot of butter and a lot of sugar, which is perfectly fine in moderation, but typically we are not deciding between the candy, the chocolate, the danish, or the Easter bread… we are usually trying a little of all 4. For my dessert, fat it minimal, but flavor is still fully there! I use a base of over-ripe bananas to add moisture and sweetness. Whole wheat flour provides a little more density and fiber to this cake, but if cooked right will not dry it out whatsoever. Don’t worry, I didn’t forget about the chocolate! A few chocolate chips were added for those who desire chocolate to consider a dessert a dessert. Walnuts were also added for a little crunch!

This cake looked so delicious last night, that I couldn’t even wait until today to try it out! I hope you enjoy my Chocolatey Banana Cake with Walnuts, and have a happy Easter!

Chocolatey Banana Cake with Walnuts:

Ingredients:

  • 2 over-ripe bananas, mashed until fairly smooth
  • 1/2 cup brown sugar, not packed
  • 1 whole egg
  • 1/2 cup unsweetened almond milk
  • 1 tsp canola oil
  • 1 1/2 tsp cinnamon
  • 2 tsp baking powder
  • 1 1/2 cups whole wheat flour
  • pinch of salt
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup chopped walnuts

Preheat your oven to 350 degrees.

In a large bowl, combine your mashed bananas with the brown sugar, egg, almond milk, and canola oil until the sugar is well incorporated and there aren’t any lumps. Add all of the dry ingredients (flour, baking powder, cinnamon, salt) and mix until well combined. Add your chocolate chips and walnutsΒ by lightly folding them into the batter so they are well distributed.

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Lightly spray your bunt pan (or another type of cake pan; baking time may differ though), and add in your batter evenly. Bake for ~35 minutes or until the top of your cake is fairly firm and lightly brown. Let cool for 5-10 minutes before flipping over onto a serving platter. Serve warm and enjoy!

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Hot Cocoa Candy Cane Cookies

Anybody ready for Christmas yet? I am!

Maybe I started my pumpkin cravings a little early this year, because I was pretty much over pumpkin before Thanksgiving came around (don’t get me wrong.. I did have a little pumpkin pie still). With Thanksgiving over, I was ready for a change and a little Christmas cooking. With our tree up, lights strung, and all of my snowmen properly in place, it was time for cookie baking!

I’m a big candy cane fan. I’ve also been known to be quite the chocoholic, so when thinking of my first cookie choice of the holiday season I chose to combine the two!

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These cookies are so deliciously decadent that I just had to have 2 once then were done. Moist, gooey, but still light and airy, they are the perfect pre-Christmas treat that will surely get you in the spirit!

I hope you try (and love) my Hot Cocoa Candy Cane Cookies! Enjoy!

Ingredients: makes 12-16 cookies

  • 1/2 over-ripe banana, mashed
  • 1/2 cup light brown sugar
  • 2 egg whites
  • 1 tsp canola oil
  • 2 Tbsp unsweetened dark cocoa powder
  • 1/2 tsp vanilla
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1 cup whole wheat flour
  • 1/2 cup white chocolate chips
  • 6-10 mini candy canes, crushed

Pre-heat your oven to 350 degrees.

In a large bowl, combine your banana, brown sugar, and egg whites until smooth. Add in your cocoa and stir with a fork until the cocoa is well incorporated and there are minimal to no lumps.

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Add the baking soda, baking powder, vanilla, canola oil, and wheat flower. Stir until all flour is moist. Lastly, stir in your white chocolate chips.

On a lightly greased cookie sheet, drop spoonfuls of batter (1-2 Tbsp/cookie depending on the size you prefer) about 1 1/2 inches apart. They will spread out a little!

Bake at 350 for 10 minutes. Remove your cookies from the oven and immediately add your crushed candy canes, as little or as much as you’d like. Lightly press down on your candy canes to assure they stick to the cookie. Let cool for 10-15 minutes and enjoy!

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Perfectly Pumpkin Bunt Cake

You knew it was coming! Although the cool fall air has not quite his Arizona yet, the sun is setting earlier, and the nights are starting to get the crispness and slight drop in temperature that makes Arizona such an appealing place to live in the fall and winter. Passing through the grocery store today and seeing displays for pumpkin coffee, pumpkin spice cookies, pumpkin baking mixes, pumpkin yogurt, and everything else pumpkin that makes me salivate had my wheels spinning and recipes forming. I grabbed 1 can of pumpkin on my way out with the simple thought that I would find some way to use it tonight…. a few hours later, the Perfect Pumpkin Bunt Cake was born!

Dense, warm, with a hint of fall spice, this bunt cake is perfect for an after dinner desert or a slightly sweet start to your morning. The perfect fall combination of cinnamon, nutmeg, and vanilla provides the perfect backdrop for this pumpkinny delight without being overwhelming or over-powerful. Let’s just say, I had a hard time walking away after one piece.

This cake is dairy-free, egg-free and does not use any added butter of fat! It is very simple, easy, and can be made in about 30 minutes, including prep and cook time!


Sweeten it up with a few dark chocolate chips and serve warm with a glass of milk or a comforting cup of coffee or tea (or perhaps a glass of red wine as I did tonight!) for the perfect fall treat! I hope you try my Perfect Pumpkin Bunt Cake!

Ingredients:

  • 3/4 can pure pumpkin puree
  • 1/2 cup brown sugar, lightly packed
  • 1 tsp baking powder
  • 1 Tbsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp vanilla extract
  • 1 chia egg (1 Tbsp chia seeds + 3 Tbsp water)
  • 1/4 cup vanilla light Greek yogurt
  • 2 cups whole wheat flour
  • 1/2 cup dark chocolate chips

Pre-heat the oven to 350 degrees.

In a large bowl mixΒ your pumpkin puree, brown sugar, Greek yogurt, vanilla, nutmeg, and cinnamon until there are no lumps. Once your chia egg has settled (about 3-5 minutes), add in your egg. Lastly, stir in the flour, baking powder, and chocolate chips until all flour is wet. The dough will seem a little dense and slightly cookie-like.

Spray a bunt pan with a little cooking spray. You may also add a layer of flour, but I didn’t find this necessary to get the cake out. Evenly distribute your dough; don’t worry about it being perfectly smooth! Bake in the oven for about 20-25 minutes or until a long toothpick comes out clean or the top is golden brown. Let your cake sit for about 5-10 minutes before loosening the ends with a butter knife and slowly turning over your pan to release your beautiful cake. You may finish it off with a dusting of powder sugar or leave it perfect the way it is! Enjoy!


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