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Posts Tagged ‘Banana’

My experiment with avoiding wheat and dairy this week is so far having absolutely no effect on my nursing baby’s skin issues.  Bummer.  One good thing that has come out of it so far, however, is these delicious muffins.  I found the original recipe here, and made very few changes.  I am just not confident in gluten-free creativity yet :).

My husband actually said these were the best tasting muffins he has had in years.

Banana Nut Chocolate Chip Muffins

6 eggs

1/2 c. coconut oil

3 ripe bananas

6 dates (pitted)

1/4 c. honey

1/2 c. coconut flour

1/2 tsp. salt

1 tsp. baking soda

1 /2 c. finely chopped walnuts

1/2 c. chocolate chips (dairy-free, if needed)

Preheat your oven to 350 degrees, and proceed:

1. In a blender, combine eggs, coconut oil, bananas, dates and honey.  Blend until evenly combined.

2. In a small bowl, stir together the flour, salt and baking soda.

3. Dump the dry ingredients into the blender with the wet.  Blend again to evenly combine.  Scrape the sides as needed.

4.  Stir (don’t blend!) in the walnuts and the chocolate chips.

5.  Divide the batter evenly between 12 – 18 muffin cups (depending on how large you want them).  Bake for 20 to 25 minutes at 350 degrees.

Enjoy!

I’ll be sharing this recipe with:

Real Food Wednesday’s

These Chicks Cooked

Full Plate Thursday

Newlyweds

Sweet Tooth Friday

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29 cents per lb!!!!

 I felt as if I had gone back in time.  Was it 1993 or had I really just seen a sign for 29 cents/lb bananas??  This was no joke.  And I was not kidding around.  I grabbed as many as my mom would allow without refusing to be seen with me.  We were at a Super Target, supposedly shopping for dolls for my girls.

My kitchen tip for today is obviously – GRAB THE BANANAS!  No, that’s too obvious.  My real kitchen tip for the day is what to do with these speckled beauties once you get them home.

We use bananas in smoothies almost every day, and frozen bananas work just as well as fresh.

Here’s the system:  Set out two large bowls, a cutting board, a knife, and enough freezer bags to hold all your bananas.

  1. Open your first freezer bag, fold the sides down and prop it up in one of your large bowls.
  2. Peel a banana.
  3. Toss the peel into one of the bowls.
  4. Take off all of the funky stringy things.
  5. Cut bananas in half or in thirds (easier on the blender).
  6. Place banana pieces in the freezer bag.
  7. When your bag is full, but not too full – you want to be able to lay it flat and freeze the bananas separately to avoid one giant banana chunk – seal it up and pop it into the freezer.

Now you have bananas ready to go for baking, smoothies, or one of our favorites – Banana Ice Cream!  And, another bonus tip for the day – remember my tip on letting your smaller children cut their lunches to pieces?  Well, here is another way for you to get a task done and let them cut.  Once you train them, you have just freed yourself from another time-taker in the kitchen.

For other tips, join me at Kitchen Tip Tuesday.

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