Healthy Banana Muffin Recipe
Healthy Banana Muffin Recipe
I made this whole grain Banana Muffin Recipe to send with little diva for her snack day at pre K. They do have some sugar, but I cut it down as much as possible. They have whole wheat flour, oatmeal, flax, and banana.
One of my favorite tips is to get creative with your presentation. I love using mini-bundt pans – it makes the muffins look almost like little donuts. When it comes to little eaters I always find it helps to think outside the box!
Serves 24
Heat oven to 375°F
Banana Muffin Recipe Ingredients
DRY
4 cups whole wheat flour
2 cup quick-cooking oat
3/4 cup brown sugar
2 teaspoon baking soda
2 teaspoon baking powder
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
4 tablespoons flax mealWET
3 cups bananas, mashed (6-7 ripe)
4 eggs
1/2 cup of Agave Nectar
2/3 cup butter, melted
1 teaspoon vanilla
Directions For the Banana Muffin Recipe
Combine all the dry ingredients in a large bowl. When well mixed create a well for the liquid ingredients.
In a separate bowl, combine the mashed bananas, eggs, vanilla, agave and butter.
Add the wet mixture to the flour mixture, stirring just until the dry ingredients are moistened.
Spoon batter into greased muffin cups or I like to use mini bundt pans.
Using convection and the mini bundt the muffins were done in 12 minutes. Regular oven or muffin pans may take up to 18 minutes.
Check to see if muffins are done by inserting a toothpick into the muffin, when it comes out clean the muffins are ready.
Let cool in pan on wire rack for 10 minutes.
Please let me know if you try our Banana Muffin Recipe!
Whole Wheat Carrot Raisin Muffins: Recipe
Preheat oven to 375
Makes 24 Mini Bundt’s or Small Muffins
We love making “muffins” in a mini bundt tin because it makes an ordinary muffin seem more special.
I’m always looking for recipes that lil Diva will be proud to serve for snack at preschool.
I tweaked a recipe I found on RecipeZaar to make it healthier – using Organic Products, 100% Whole Wheat Flour, adding Flax Meal & using heart healthy grapeseed oil, even more carrots and extra cinnamon.
3 Cups of Whole Wheat Pastry Flour
4 Tablespoons of Flax Meal
1/2 Cup Packed Brown Sugar
4 Teaspoons Baking Powder
3 Teaspoons of Cinnamon
1 Teaspoon Salt
3 Cups of Grated Carrots
1 Cup of Raisins
1 Cup of Milk
1/2 Cup of Molasses
1/2 Cup Grapeseed Oil
2 Eggs
Directions
In large bowl combine flour, flax meal, sugar, baking powder, cinnamon and salt. After it is well combined add Carrots & Raisins
In a separate bowl, stir together milk, molasses, grapeseed oil and eggs. Pour over dry ingredients and stir just until moistened.
Spoon into mini bundt tins or muffin cups, filling three quarters full.
Bake in 375 degree oven for about 20-25 minutes or until tops spring back when lightly pressed.
Amped Granola: Recipe
Granola is one of those foods that we tend to buy, believing it is a healthy choice. Add up all the sugar and fat you might be surprised at the what is hiding in those oats!
This recipe is super easy, made with a healthier grapeseed oil, with added wheat germ, flax meal and flax oil.
This granola recipe is not only yummy – It’s amped… amped in nutrition.
Our family has tree nut allergies, so we used pumpkin and sunflower seeds. Adding almonds, hazelnuts, or walnuts would also work great.
4 1/2 Cups of Oatmeal
1/2 Cup of Wheat Germ
2 Tablespoons of Flax Meal
1 1/2 Cups of Puffet Millet
1 Cup of Sunflower Seeds
1/2 Cups of Pumkin Seeds
2 Teaspoons of Cinnamon
1/4 Teaspoon of Salt
1/3 Cup of Coldpressed Grapeseed Oil
1/3 – 1/2 Cup of Agave Nectar, Brown Rice Syrup or Honey
1/3 Cup of Water
1 Teaspoon of Vanilla
1/2 – 1 Cup of Raisins or other Dried Fruit
1 Tablespoon of Flax Oil
Heat oven to 300
In a large bowl combine all the dry ingredients. Make a well in the dry ingredients.
Using a large measuring cup, combine wet ingredients (I measure at the same time!)
Pour wet ingredients into the dry ingredient well and mix together. It should look almost like you are making an apple crumble topping!
Pour onto two cookie sheets or cake pans – place in oven, stir and rotate every 10 minutes and bake until golden brown – 35-45 minutes.
Remove from the oven, allow to cool and add dried fruit or raisins, drizzle the flax oil and combine well.
Store in an airtight container.
Tuna Noodle Casserole: Recipe
By Tania Reuben
Tuna Casserole is a staple in many American kitchens. Comfort food.
Lil’ Diva hasn’t met a noodle she doesn’t like, so this mama has had to master the art of making some American favorites just a little healthier.
We use lots of vegetables, less cheese, whole wheat noodles and flax meal in the topping to increase the nutrients in this staple recipe.
See if this one works for your family!
Ingredients
3 Cups of Diced Mixed Vegetables
1-2 6 oz Cans of Tuna1-2 Teaspoons of Grapeseed Oil
1 Teaspoons of Italian Seasonings
1 Cup Vegetable Broth
1 Cup of Milk
2 1/2 Tablespoons Whole Wheat Flour
1/2 Teaspoon Paprika
1 Teaspoon of Onion Powder
3/4 Cup of Frozen Peas
1/2 Cup of Spinach
1/4 Cup of grated Sharp CheddarTopping
1/4 Cup whole wheat bread crumbs
1/2 Tablespoon of flax meal
1/2 Teaspoon of salt
1/4 Cup of Parmesan
1/4 Teaspoon of pepper1 lb Whole Wheat Spiral Noodles
Boil Water – Cook Noodles. Set aside.
Saute Mixed Vegetables in grapeseed oil until the vegetables are soft, add seasonings. Mix in flour. Add broth and allow to simmer and thicken. Add tuna, peas and spinach until they are cooked. Pour in the milk. Once warmed add the Cheddar.
Set oven to broil.
Combine all the topping ingredients.
Put the noodles in a casserole dish, combine with the sauce. Cover casserole with topping. Set under broiler until the topping is toasted.
100% Whole Grain Pancake Recipe
Whole Grain Pancake Recipe
This Whole Grain Pancake Recipe is from scratch friends. Pancakes can be made quickly and easily without a store bought mix and they can be 100% Whole Grain and scrumptious too!
And… as long as I don’t add fruit this whole grain pancake recipe passes the hubby test too! Either he’s getting used to my cooking or my cooking is getting better. Either way it’s a good thing!
I use organic ingredients whenever I can – the recipe will work either way of course.
My children love it when I use this whole grain pancake recipe as a base to make apple cinnamon pancakes. We’ll sprinkled with a little powdered sugar – chosen by the children instead of maple syrup, so it would be just like their favorite restaurant.
Whole Grain Pancake Recipe Ingredients
1 2/3 cup Sifted Whole Grain Organic Pastry Flour (sifting optional)
1/3 cup of Oat Bran
2 tsp Organic Sugar
1 tsp Salt
1 1/2 tsp of Baking Powder
1 tsp Baking Soda
2 Organic Free Range Eggs
1 3/4 Cups of Organic “Butter” Milk (Almost 1 3/4 cups of Milk with 2 tbs of Lemon Juice or Vinegar – total liquid 1 3/4 cups)
1/4 Cup of Grapeseed Oil
1 – 2 Tbs Ground Flax Meal
Whole Grain Pancake Recipe Instructions
Tip: Sift Flour before measuring for lighter pancakes – not essential
Add the remaining Dry Ingredients and combine well
Beat your eggs and add to the wet ingredients.
Add 90% of your wet ingredients to your dry and mix until still a little lumpy. Add remaining liquid until you get to your favored consistency. The thinner the mix, the thinner the pancakes and the thicker mix will give you a thicker pancake.
Heat your cooking surface and prepare with a small amount of oil (I’m trying to move past the spray oils), a splash of water that dances will tell you the surface is ready.
I use a 1/4 cup measuring scoop for pouring my batter onto the fry pan.
If you want to add fruit – this is when I do it. I sprinkle it right on top of the poured mix. When there are plenty of bubbles – it’s time to flip.
Added diced white nectarines – yum!
Apple Cinnamon – Dice apples, sprinkle with cinnamon add a few Tbs of water, cook in microwave until fruit is tender.
This whole grain pancake recipe will make about 20 smaller (4″) pancakes.
Making your own whole grain pancake recipe is SO easy, I don’t know why I kept thinking I needed a mix. It took all of 3 extra minutes to gather the extra ingredients. The first time I made it I didn’t add the flax, I knew hubby was eating them and didn’t want to scare him away. The next time, he wasn’t, so I threw it in. The truth is, once cooked you can’t tell it’s in there. The speckles blend in with the toasty color of the pancake tops.
Check out our other 100% Whole Grain Pancake Recipe with Pumpkin – Yum!
Enjoy.
Pumpkin Pie & Apple Crumble: Recipes
By Tania Reuben
While Dude won’t touch pumpkin pie, it wouldn’t be Thanksgiving without it!
With something in the range of 90% of all pumpkins grown used for decoration then trashed, I like to use our Halloween Sugar Pumpkins for the pie.
We bake our pumpkins. Start by cutting the pumpkins in half, scrape the seeds and stringy bits, then bake upside down in a cookie sheet for about 45 minutes at 350 Degrees.
Pumpkin Pie Recipe
2/3 Cup of Sugar
1 Teaspoon of Cinnamon
1/2 Teaspoon of Nutmeg Pinch of Ground Cloves
1 Teaspoon of Vanilla
1 1/2 Cups of Pumpkin
1 1/2 Cups of Evaporated Milk (Non Fat)
2 Eggs
1/4 Cup of Brandy
1 ready made whole wheat pie crust (a worthwhile shortcut in my books).
INSTRUCTIONS
Preheat oven to 450 Degrees.
Take the baked pumpkin and scoop the pulp, puree using a mixer or food processor, place it in a sieve lined with cheesecloth to remove the excess water, allow to sit in the fridge at least 4 hours.
In a large bowl combine sugar and spices. Add pumpkin and mix well. I do this in the Kitchen Aid Mixer. Add Vanilla, evaporated milk and egg. Mix until smooth. Fold in brandy.
I like to pre bake the pie crust, line the crust with parchment paper and fill the crust with beans or rice. Bake for 15 minutes.
Pour the pumpkin into the par baked crust and bake for 10 minutes at 450, then reduce the temperature to 325 and bake for an additional 45 minutes. Keep your eyes on the crust, you will likely need to cover the edge with thin strips of foil to prevent over browning.
The pie is done if you can insert and remove a toothpick or knife and it comes out clean.
Apple Crumble
Another favorite in our family. We love apple pie and I figure it’s worth saving the calories, skipping the crust and making a crumble.
We love more topping than many crumble recipes, so if you prefer less cut the topping in half.
Filling
5 Cups chopped peeled apples
1 1/2 Teaspoons of Cinnamon
1/2 Teaspoon of Nutmeg
1 Tablespoon of Lemon Juice
3/4 Cups cranberries (fresh or frozen)
3/4 Cup sugar or 2/3 Cup of agave
2 Tablespoons of whole wheat flour, add 1 extra Tablespoon if using agave.
Topping
2 cup oats (1/2 old-fashioned & 1/2 quick-cooking although either will work)
2 Tablespoons of Flax Meal
1 Teaspoon of Cinnamon
1/2 Teaspoon of Nutmeg
1 1/2 Cup packed brown sugar
2/3 Cup whole wheat flour
3/4 Cup melted butter (I’ll often use 1/2 Earth Balance)
INSTRUCTIONS
Pre Heat oven to 350 Degrees
Filling
Peel and chop the apples.
Combine all ingredients, use most, but not all of the sugar. Then test the filling for sweetness, depending on the tartness of apples you may want to increase or decrease the amount of sugar.
Topping
Combine all the dry ingredients and mix in melted butter until crumbly. If it’s not crumbly enough add additional butter up to 1/4 cup.
I prepare this in advance and store the topping and filling in separate Zip-Loc bags for up to 4 days. Before the turkey comes out of the oven pour the filling in the bottom of a 4 quart casserole dish, add topping.
Before you sit down to eat, pop the crumble in the oven and bake for 55-60 minutes, almost the exact amount of time it takes to eat your dinner!
Serve with Vanilla Ice Cream or we like Haagen Daz Frozen Vanilla Yogurt.
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Chile Con Carne with Mixed Vegetables: Recipe
Crockpot Chili is perfect for serving a crowd or feeding your family and still leaving leftovers to freeze for another meal.
This recipe is as comforting and delicious as it is good for you.
I prepared this for a weekend getaway in Seattle a number of years ago and apparently they are still talking about this recipe.
2 Cups Dried Black Beans
2 Cups Dried Kidney Beans40 oz of Tomato Sauce
28 oz of Diced Canned Tomatoes1 Tablespoon of Grapeseed Oil (divided)
2 cloves of garlic (or 1 teaspoon pre chopped)
1-2 lbs of Lean Ground Meat (we use turkey or 94% lean ground beef)
4 cups of diced mixed vegetable mix
1 cup corn kernals (we use frozen)
1/2 cup of chopped frozen spinach2 Tablespoons of Flax Meal
1 Teaspoon of Oregano
1 Teaspoon of Italian Seasoning
1 Tablespoon of Chili Powder
1 Tablespoon of Apple Cider Vinegar
1 Tablespoon of Molasses
1 Teaspoon of Agave (or sugar)
1 Bay Leaf
1/2 Teaspoon of PepperSalt to taste.
Bean Preparation
Rinse and Drain the Beans together in the crockpot (power off), cover with water, let soak for a while (5-6 hours).
Rinse the beans then cover with water 3-4 inches. Cook overnight (6 hours).
Drain and rinse the beans.
Add Tomatoes.
Use a fry pan to saute ground meat in with garlic in oil. Add to crockpot. To increase iron content use cast iron. Using the same pan, saute mixed vegetables in oil. Add to crockpot.
Add seasoning, allow to cook the rest of the day. My crockpot only has two settings – Cook and Warm. If yours has multiple settings, use high.
Serve with favorite chili garnish. In our house its cheese and light sour cream, sour cream and cheese, cheese and sour cream.
Healthy Turkey Meatloaf: Recipe
By Tania Reuben
The inspiration for this recipe came from my friend Samantha. I have tried many recipe’s for turkey meatloaf that have failed for our family.
Samantha’s recipe super yummy, I modified it to give it a little extra nutritional boost with Whole Grain Bread Crumbs, Flax Meal and Paprika.
2 1/2 Cups Mixed Vegetable Mix
1/2 tablespoon Olive Oil (enough to saute vegetables)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon of onion powder
1/4 teaspoon of paprika
1/4 teaspoon of poultry seasoning
1/2 teaspoon thyme
1 1/2 tablespoons of Worcestershire sauce
6 tablespoons chicken stock
1 pound ground turkey
1/4 cup whole grain bread crumbs
2 tablespoons flax meal
1 large egg, beaten
1 teaspoon ketchup
1/4 cup ketchup or 8 Slices of Nitrate Free Turkey Bacon.
Preheat oven to 400. Cook mixed vegetables in olive oil, salt, pepper and thyme until onions translucent. Add Worcestershire sauce, chicken stock and tomato paste. Mix well. Cool to room temperature.
Combine turkey, bread crumbs and egg. Add the sauteed mixed vegetables. I do this using the Kitchen Aid on low which keeps the hands clean.
Shape in log and place on cookie sheet, or place in loaf pan (which is what i did).
Spread ketchup on top OR wrap with bacon.
Cover with foil and bake for 40 minutes. Remove Foil and bake for an additional 20 minutes or until 160 inside the meat.
Total Baking time is 1 hour.
