Posts Tagged ‘healthy’

Banana Oat Muffins

October 2, 2009

These are fairly healthy stick to your ribs fare. They aren’t very sweet, and they’re not too high in fat. In other words they’re the kind of muffin you can eat for breakfast, or serve as a snack and feel like you’ve offered some good nutritious food instead of a cupcake masquerading as a muffin.

No doubt there are people who buy bananas specifically for baking, but when I bake with bananas it’s because I purchased too many and if I don’t bake with them or stick them in the freezer for smoothies they’re going to go to waste. I also had some yogurt to use up. You’d think with that combo that I would have made a smoothie and popped the rest of the bananas in the freezer, but I couldn’t let go of the idea of a banana muffin using yogurt. You could make these even lower in fat by leaving out the walnuts, but I wanted the crunch, and I’m starting to appreciate walnuts more than I did in the past. You could probably add in a few chocolate chips and have a muffin that tastes more like a treat.

I’d like to try some honey in these instead of the brown sugar. Next time….

Banana Oat Muffins 001

Banana Oat Muffins (adapted from Moosewood Restaurant Low-Fat Favorites)

1 c. unbleached all purpose flour
1/4 c. packed brown sugar
1/2 t. baking soda
1 t. baking powder
1/2 t. cinnamon
1/4 t. nutmeg
3/4 c. ground rolled oats
1/2 c. chopped walnuts
2-3 ripe bananas
1 egg
2 T. vegetable oil
1/2 c. plain non-fat yogurt
1 egg white

Preheat the oven to 400 degrees.
Lightly spray a muffin tin with cooking spray. (I used silicone cupcake liners and have learned NOT to spray them.)
Whisk together the first six ingredients. Process the oats in a food processor until you have a course flour. Whisk the oats into the other dry ingredients. Stir in the walnuts.
Break the bananas into chunks and process in the food processor. (I used 2 1/2 bananas) Blend in the yogurt, oil and the egg.
In a separate bowl beat the egg until it becomes white and foamy but not stiff.
Fold the banana mixture and the beaten egg white into the dry ingredients until all of the dry ingredients are incorporated. Spoon the mixture into the muffin tins and bake for 20-25 minutes. A toothpick inserted into the muffin should come out clean. Cool for 5 minutes in the pan, and then remove to a wire rack until completely cooled.


My new immersion blender

January 4, 2009
Raspberry Smoothie

Raspberry Smoothie

For Christmas I received a wonderful new kitchen gadget. A Kitchen Aid immersion blender. I’ve used it twice already. The first time was to blend some butternut squash soup, and today I used it to make one of my favorite healthy snacks. Smoothies are so easy and you can pack a lot of nutrition into a glass. You can also vary them according to taste or what you have on hand. I usually put in some whey protein powder. It’s an easy way to up my protein intake without adding a lot of fat. I like to use pineapple juice as the sweetener. It adds a lot of sweetness, and some vitamins, but if I don’t have any I use orange juice, apple juice or whatever juice is available. I buy a big can of pineapple juice and then freeze it in ice cube trays. When I need it I just take out what I want and I don’t have to worry about the juice going bad before I use it up.

Making this with the immersion blender was so fast and easy, and so easy to clean up! Thanks to my daughter for this wonderful and much appreciated Christmas gift.

Today’s smoothie is raspberry pineapple.

Raspberry Pineapple Smoothie

3/4 c. frozen raspberries

3/4 c. plain soy milk

3 oz. pineapple juice

1 scoop whey protein powder

Place all of the ingredients in the cup of your immersion blender, or in a regular blender, and blend until completely mixed.