Aileen Rosales

Banana Flaxseed Mini Muffins

by Leave a Comment

Most of the time I prefer something that’s really simple, even effortless, but still amazing. Who doesn’t want that? Well today, I have just the recipe for you. Ready?

Last week I had 3 over-ripened bananas. My initial thought was going to be banana bread because I have an awesome recipe for it, but I thought, I want to make healthy muffins. And that, I did! I literally just whipped these up throwing in some ground flaxseed and cinnamon (both have great health benefits). I made a vegan version, but I’ll list out substitutions for the non-vegan version.

Now, I had to make sure these were just right so I baked only 3 muffins to see if they passed the test. And I’m sure you know the rest since I’m raving about them. 😉 But if you must know, I ate all 3 then ate another as soon as I popped the rest in the oven. Am I embarrassed to say I ate more than I should have…maybe.

Whether you overslept and hit snooze one too many times on your alarm or just want something you can grab and go for the road, these are perfect. You can easily make them ahead of time and eat them throughout the week for an effortless and healthy breakfast option.

[Read more…]

Spiced Banana Bread

by Leave a Comment

image

What’s a girl to do when she has 3 really ripened bananas? The answer should be quite obvious. Make some banana bread!

image

What’s great about banana bread is that it can be enjoyed all year around. Thanks to Tasty Kitchen, I found the perfect recipe. I’ve tried a different recipe and it does not compare to this. This bread is very moist, has the perfect amount of spices and sweetness and delicious! It kind of reminded me of a banana bread coffee cake. At least now I know I will be able to enjoy my coffee with a slice or two on the side!

Enjoy!

image
image

Yield: Makes 2 loaves (I made 1 loaf and the rest in a bundt cake pan)

Ingredients

  • 3 whole To 4 Whole Ripe Bananas (thaw If Frozen)
  • 1-½ cup White Sugar
  • ½ cups Butter, Melted
  • 3 whole Large Eggs
  • 1-½ cup Flour
  • 1 teaspoon Baking Soda (heaping)
  • ½ teaspoons Salt
  • ½ teaspoons Nutmeg
  • ½ teaspoons Cinnamon, Heaping
  • 4 Tablespoons Sour Cream
  • 1-½ teaspoon Vanilla
  • _____
  • FOR THE STREUSEL TOPPING: (optional)
  • 2-½ Tablespoons Packed Brown Sugar
  • 2 Tablespoons White Sugar
  • 1-½ teaspoon Ground Cinnamon

Directions

  1. Preheat oven to 325º. Spray 2 loaf pans with baking spray (oil + flour)—I use Baker’s Joy in the blue can.
  2. In a large bowl, add your mushy bananas, white sugar and melted butter. Use a fork to mash them all together. Don’t worry about the banana lumps, it’s all good! Add eggs and mix with a fork to combine. Add all the dry ingredients and mix with a large spoon or spatula to combine (no need to break out the mixer for this one!). Now add your sour cream and vanilla.
  3. Divide mixture between your 2 loaf pans. (It’s ok that it only fills them each 1/2 way up—this loaf will rise! I made the mistake once of putting all the batter in one pan. Total overflow to the max!)
  4. For the streusel topping, combine brown sugar, white sugar and cinnamon in a small bowl. Sprinkle generously on top of each unbaked loaf.
  5. Bake at 325Âş F for about an hour (check after 50 minutes in case your oven runs hot), until a toothpick inserted in center of the loaf comes out clean.