Tag: bananas

Banana Nut Muffins

I know you are out there. The banana keepers. You know, the ones that buy way too many bananas because some days the people in your house eat them like they are going out of style…until they don’t. And then you have those bananas that are just past their prime. The banana keepers throw them in the freezer with plans of banana bread. I usually just leave them on the counter until the Mr says, “Are you going to bake with these or….” Well, sometimes they make the best gluten free banana bread. But this time, they made some delightful banana nut muffins. 

I went the healthier route on these banana nut muffins: maple syrup for the sweetener and whole wheat flour swapped for all purpose. Even with the healthier swaps, I think these are some delicious muffins your family can all enjoy! 

Ready to start baking? Let’s go! 

Your Ingredients 

  • ⅓ cup maple syrup 
  • 1 egg
  • ¼ cup oil 
  • ⅓ cup plain Greek yogurt 
  • ½ teaspoon vanilla 
  • 2 bananas, mashed
  • 2 cups whole wheat flour 
  • ½ teaspoon salt 
  • 2 teaspoons baking powder 
  • ½ cup walnuts 
  • ½ cup chocolate chips (optional)

Your Steps to Banana Nut Muffins

Preheat the oven to 400 degrees. In a large bowl, combine the syrup, egg, oil, yogurt, vanilla, and bananas. Mix well, making sure the bananas are mashed. 

In an additional bowl, combine the flour, baking powder, and salt. Mix into the wet ingredients along with the walnuts and chocolate chips, if adding. 

Line 12 vessels in a muffin tin with liners or spray with non-stick cooking spray. Evenly divide the batter among the 12 vessels, filling about ⅔ of the way full. Bake for 20-23 minutes, until a toothpick can be inserted and comes out clean. 

Gather the wet..
I love a pastry cutter for bananas
Add the dry!
Portion it out!
Muffins
With Butter!

Banana Nut Muffins

Whole wheat flour, maple syrup, and sweet bananas combine to make these delicious and simple banana nut muffins!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Snacks
Cuisine American
Servings 12 muffins

Equipment

Ingredients
  

  • ⅓ cup maple syrup
  • 1 egg
  • ¼ cup oil
  • ⅓ cup plain Greek yogurt
  • ½ teaspoon vanilla
  • 2 bananas mashed
  • 2 cups whole wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup walnuts
  • ½ cup chocolate chips optional

Instructions
 

  • Preheat the oven to 400 degrees.
  • In a large bowl, combine the syrup, egg, oil, yogurt, vanilla, and bananas. Mix well, making sure the bananas are mashed.
  • In an additional bowl, combine the flour, baking powder, and salt.
  • Mix into the wet ingredients along with the walnuts and chocolate chips, if adding.
  • Line 12 vessels in a muffin tin with liners or spray with non-stick cooking spray.
  • Evenly divide the batter among the 12 vessels, filling about ⅔ of the way full.
  • Bake for 20-23 minutes, until a toothpick can be inserted and comes out clean.
Keyword banana nut, banana recipe, bananas, Breakfast, breakfast breads, breakfast muffins, muffins
Tried this recipe?Let us know how it was!

Looking for other tasty breakfast treats?

You can find muffins and more on my baking page and there are other sweet and savory ideas on my breakfast page. Otherwise, perhaps one of these recipes below will intrigue you!

JessLeave a comment

Banana Oat Muffins

I have an eleven year old boy this summer. If you have ever had an eleven year old, you know this means he’s eating CONSTANTLY. We try to encourage healthy foods for his forever snacking, and generally begin our sentences with “have a banana or a string cheese.” Then he eats three of them. What’s a mom to do? This also means we buy bananas in bulk. Most of the time we are making second trips to the grocery store for more. But sometimes we end up with some overly ripe ones. When that happens, I make banana bread, banana ice cream, or banana oat muffins. 

This banana oat muffin recipe is everything you would hope for. They are beautifully dense. Perfectly sweet using maple syrup for the sweetener. They have texture and the right amount of chocolate chips to make anyone happy. And friends, it’s gluten free to boot. It’s full of good for you ingredients and only two tablespoons of oil. How can you go wrong, right? 

These muffins will pair great with your coffee in the morning, as a mid morning snack to get you to lunch time or for a guilt free dessert (although I totally believe in not feeling bad about dessert, but that’s another story for another time). I’m excited for you to give them a try and share them with your littles or your bigs or better yet, keep them to yourself. (You did hear I have an eleven year old right? I have to start hiding my favorite foods and treats from him!) 

Let’s get baking some banana oat muffins

YOUR INGREDIENTS FOR THE BANANA Oat Muffins

  • 2 cups old fashioned oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 very ripe bananas, mashed (My go to tool for this? A pastry cutter. It works great AND young kids can easily get involved and do this step for you)
  • 2 eggs
  • 1/4 cup real maple syrup
  • 2 tablespoons melted coconut oil
  • 1/4 mini chocolate chips

Your Steps to the banana Oat Muffins

First, preheat the oven to 350 degrees. Prepare a 12 muffin tin with non stick cooking spray. Then measure out and combine:

  • 2 cups old fashioned oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Pulse these three ingredients in a food processor until they are a coarse flour texture.

In an additional bowl, combine:

  • 3 very ripe bananas, mashed (My go to tool for this? A pastry cutter. It works great AND young kids can easily get involved and do this step for you)
  • 2 eggs
  • 1/4 cup real maple syrup

Once mixed, stir in the oat mixture until just combined. Finally, fold in the melted coconut oil and 1/4 cup mini chocolate chips. Fill each muffin using a 1/4 cup measuring cup. Bake for 22-25 minutes, until cooked through.

I love that I can enjoy a good breakfast bread that is filling and the perfect amount of sweetness without overdoing it on the added sugar. It is also a perfect mid morning snack to get you to lunch! Give it a try!

Blitz in the food processor
A pastry cutter–the best banana masher!
Blend the oats and bananas
Check that texture and color!

A few Notes…

I always thought that a small, 2 cup food processor was good enough. It’s what my mom used growing up, and if it was good enough for her, it was good enough for me. However, a few holidays ago, I asked for a 7 cup Kitchen Aid Mixer. It’s AMAZING and I can’t tell you how often I use it. Highly recommend the investment. It’s great for chopping veggies for salsa, making oat flour, or even mixing banana ice cream. Click the image below to check out a similar model!

Banana Oat Muffins

Simple wholesome ingredients come together with a food processor to make these gluten free and perfectly sweet banana oat muffins
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 12 muffins

Equipment

Ingredients
  

  • 2 cups old fashioned oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 bananas very ripe
  • 2 eggs
  • 1/4 cup maple syrup
  • 2 tablespoons coconut oil melted
  • 1/4 cup mini chocolate chips

Instructions
 

  • Preheat oven to 350° F. Prepare a muffin tin by spraying with non-stick cooking spray.
  • Combine oats, salt, and baking soda in a food processor. Pulse until a coarse flour texture is obtained.
  • In a large bowl, mash bananas. Add honey and eggs. Mix well.
  • Stir oat mixture into mashed bananas. Add chocolate chips and coconut oil. Mix until just combined.
  • Place about 1/4 cup batter in each cup. Bake for 22-25 minutes, until cooked through
Keyword Banana Bread, Breakfast, Gluten Free
Tried this recipe?Let us know how it was!

Looking for other Tasty treats?

Check out my baking page or maybe my breakfast page. Or perhaps you want to check out one of my favorites below?

JessLeave a comment

Banana Nut Baked Oatmeal

Well friends, I jumped on the bandwagon. I had to give the single serving baked oatmeal a try, and boy, I was not disappointed! After looking through a few different recipes, I came up with my own take it. I don’t love chocolate in the morning (after lunch, totally different story), so I went with a banana nut baked oatmeal. Holy…yum. 

If you haven’t noticed or you’re new to my little cozy corner of the Internet (Welcome!), you know I am a fan of a couple things: food from scratch and cooking with what I have on hand. Generally speaking, you won’t find nichy ingredients here, and I think this recipe holds true. 

Rather than buy oat flour, I made my own using my food processor. It’s so simple my friends. Just put some old fashioned oats into your processor and hit blend until your texture is very coarse flour (I use my Kitchen Aid 7 Cup and it’s grand!). I poured a few cups of oats into my mixture, ground them up, and stored them in an air tight container. 

I have a few other recipes that call for ground oats like these simple energy balls or my banana bread, so having some on hand isn’t a bad idea. 

Anywho, banana nut baked oatmeal is quickly becoming my go to breakfast on the weekend when I have a touch more time. That doesn’t mean it isn’t a great weekday breakfast; I am just a fine oiled machine in the morning during the week, and overnight oats are my jam. 

Ready to get mixing and baking? I hope so! Let’s make some banana nut baked oatmeal!

Your Ingredients for Banana Nut Baked Oatmeal

  • ½ banana, mashed
  • ⅓ cup oat flour
  • 1 tablespoon maple syrup 
  • 1 tablespoon flax seed
  • ½ teaspoon cinnamon
  • ½ teaspoon baking powder
  • 2 tablespoons chopped walnuts
  • ⅓ cup unsweetened almond milk 
  • ⅛-¼ teaspoon vanilla extract, optional 

Your Steps to Banana Nut Baked Oatmeal 

Preheat the oven to 375 degrees. Grease a ramekin with non-stick cooking spray. Combine all ingredients in a small bowl, mixing until well combined. Pour into greased ramekin. Bake on the middle shelf for 15-20 minutes, depending on the texture you want your oatmeal to be. I like it to feel more like a bread than goo-ey, so I shoot for the 20 minute mark. Either way, it’s filling and delicious; something you can feel good about putting into your body. Yum!

  • First, banana.
  • Mash it up!
  • Add the remaining ingredients (I waited on the almond milk)
  • Mix it together and add the almond milk.
  • Pour into the ramekin and bake!
  • Dig in!

Banana Nut Baked Oatmeal

A wholesome, simple breakfast sure to fill your belly with good for you food and make your tastebuds do a little dance!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American
Servings 1

Ingredients
  

  • ½ banana mashed
  • ⅓ cup oat flour
  • 1 tablespoon maple syrup
  • 1 tablespoon flax seed
  • ½ teaspoon cinnamon
  • ½ teaspoon baking powder
  • 2 tablespoons chopped walnuts
  • ⅓ cup unsweetened almond milk
  • ⅛-¼ teaspoon vanilla extract optional

Instructions
 

  • Preheat the oven to 375 degrees. Grease a ramekin with non-stick cooking spray.
  • Combine all ingredients in a small bowl, mixing until well combined.
  • Pour into greased ramekin.
  • Bake on the middle shelf for 15-20 minutes, depending on the texture you want your oatmeal to be.
Keyword baked oatmeal, Banana, banana nut, oatmeal
Tried this recipe?Let us know how it was!

JessLeave a comment

Banana Ice Cream

Ice cream. It’s the go to treat at my house after dinner. My husband LOVES it, and has instilled the love to my children. I mean really, what’s not to love in terms of flavor?! For me, I indulge maybe once a week. Not because I am lactose intolerant or dieting. More so, I know my taste buds will want more than a servings’ worth and my “health conscious” stomach won’t dig the aftermath. Then I discovered chocolate banana ice cream and I instantly fell in love. It’s creamy, the right amount of sweetness, and full of good for you ingredients. A dessert I can enjoy a serving (or two!) a few times a week and know I’m actually fueling my body. In fact, I realized it makes a great pre-workout snack before my longer runs. How can it get much better?!

To create this delicious treat, it will take a little planning and ideally a large food processor. No 5-7 cup food processor? No worries! An immersion blender will work well in a pinch. Just know that it will likely need some help along the way as you blend the frozen bananas. (And this may seem like common sense, but make you unplug it before clearing the blades out. Believe me, I have the hospital bill and scar on my finger to prove it’s a good idea. Yikes!) Let’s get started!

Your ingredients

  • 3 ripe bananas
  • 2 tablespoons nut butter, your choice
  • ¼ cup cocoa powder
  • 1 teaspoon vanilla 
  • 1 tablespoon almond milk (or other milk), as needed
Optional mix ins: 

Coconut flakes, chopped nuts, chocolate chips, peanut butter chips, you name it! 

Your steps

Line a jelly roll pan with wax or parchment paper. Slice bananas into ½ inch slices and place on paper. Stick the pans in the freezer and allow the bananas to harden, generally over a few hours. (If you are like me, you’ll forget about them for a few days, open the freezer and declare, “OH! MY BANANAS!” It’s okay, I get you 🙂 )

Remove bananas from pans and place in food processor. Add remaining ingredients and pulse to blend until smooth. This will take some time, but be patient. Add more milk if necessary to get desired texture. Add optional mix ins and pulse just a couple times to incorporate them into the blended bananas. 

Use a spatula to smooth banana ice cream into a freezer safe container and return to the freezer. Since there is minimal milk in the blended banana, it will freeze harder than normal ice cream. I usually take it out 5-10 minutes before I want to eat it to allow it to soften slightly. My absolute favorite is to sprinkle a little coconut and some salted nuts on top. SO GOOD! And even better news? You now have another idea for those overripe bananas you have sitting on your counter. 

  • Slice and freeze bananas on parchment.
  • Get ready to blend all the goodness!
  • Patience while it goes together…
  • And yum! It even looks just like ice cream!

As for the equipment I use

Initially, I used an immersion blender and loved it. I didn’t want to drag out my large food processor. Like I said earlier in the post, this did result in me being silly and trying to clear out the frozen mess with my finger and heading to the hospital. Learn from me, don’t do that 🙂 However, my mind was changed once I brought out my 7 cup food processor. It’s SO much easier to use and clean up isn’t bad at all. That being said, I ADORE both kitchen tools and they get used often in my home. Check out the links below if your interested in adding to your kitchen tool collection!

Banana Ice Cream

No added sugar and all the chocolate. A velvety smooth alternative to dairy ice cream made with good for you ingredients.
Print Recipe Pin Recipe
Prep Time 30 minutes
Freezing Time 3 hours
Total Time 3 hours 30 minutes
Course Dessert
Servings 6

Equipment

Ingredients
  

  • 3 ripe bananas
  • 2 tablespoons nut butter your choice
  • ¼ cup cocoa powder
  • 1 teaspoon vanilla
  • 1 tablespoon almond milk or other milk, as needed

Instructions
 

  • Line a jelly roll pan with wax or parchment paper. Slice bananas into ½ inch slices and place on paper. Stick the pans in the freezer and allow the bananas to harden, generally over a few hours.
  • Remove bananas from pans and place in food processor.
  • Add remaining ingredients and pulse to blend until smooth. Add more milk to gain desired texture, if necessary.
  • Use a spatula to smooth banana ice cream into a freezer safe container. Enjoy right away or return to the freezer for a snack later.

Notes

There are lots of optional mix ins you can add to this ice cream: coconut flakes, chocolate chips, nuts, etc. Add after you have done the initial blending and pulse a few times to incorporate.
Since there is minimal or no dairy in this ice cream, it will freeze quite hard. You will likely want to take it out of the freezer to soften 5-10 minutes before serving.
Keyword Banana, Banana Ice Cream, Vegan
Tried this recipe?Let us know how it was!

Looking for other sweet treats to create in your kitchen? Check out the baking page here!

JessLeave a comment