Archive for the ‘Breakfast’ Category

Buzzed Bananas

This is round two of my banana haul.  I’m slightly obsessed with sweet breads so I sort of stuck to the same theme and went with a muffin recipe.  This recipe is nice because it’s not overly heavy but is incredibly satisfying.  I think it’s right up there with the banana bread that I just made.  Definitely give these a go — they’re perfect for breakfast or as a snack or even dinner if that’s how you roll.  I’m not judging.

Espresso Banana Muffins 

4 medium bananas, mashed
1/4 cup granulated sugar
1/4 cup firmly packed light brown sugar
1/2 cup plain applesauce
1/4 cup milk
1 large egg
1 cup whole wheat pastry flour or whole wheat flour
1/2 cup all-purpose flour
2 teaspoons instant espresso powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup mini semisweet chocolate chips

Preheat the oven to 350 degrees F. Place liners in a 12-cup muffin pan.

In a large bowl, stir together the mashed bananas, sugars, applesauce, milk, and egg.

In a medium bowl, whisk together the flours, instant espresso powder, baking soda, baking powder, salt, and chocolate chips.  Add to the banana mixture. Stir until just combined.

Using a spring-loaded ice cream scoop or a spoon, fill each muffin cup about three-quarters full. Bake in the center of the oven for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean.

Move the muffin pan to a cooling rack, and let cool for 15 minutes. After 15 minutes, remove the muffins from the pan and let them finish cooling on the cooling rack. Store muffins in an airtight container.  Feel free to freeze these if you won’t be using them within a few days.  Enjoy!

Recipe slightly adapted from Handle the Heat.


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Apple Grapple

I was very tempted to make something not so healthy.  Very tempted.  Then I thought it’d be better to save my unhealthiness for the weekend.  Unless you count the Mexican casserole I made for dinner…

ANYWAY.  It’s me and the fruit, again.  I think maybe I like baking with fruit because it makes me feel a teeny bit better about whatever I’m consuming.  I felt very good about the apple “cake” that I made, since it mostly utilizes the natural sugars of the apple to carry it over into the sweet realm.  Since it isn’t overly sweet, I wouldn’t really categorize it as a dessert but more of a breakfast goody.

Apple Spice Breakfast Cake

Yields: 8 servings

1 1/4 cups whole wheat pastry flour
1/4 teaspoon salt
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon allspice
1/4 teaspoon ginger
1/8 teaspoon freshly ground nutmeg
1/2 cup unsweetened applesauce
1 tablespoon lemon juice
2 tablespoons low-sugar apple juice
3 tablespoons packed dark brown sugar
1 large egg
2 teaspoons canola oil
1 teaspoon pure vanilla extract
1 medium apple, peeled and grated
1 medium apple, peeled and diced

Preheat oven to 350 degrees F. Lightly grease and 8-inch cake pan.
In a large bowl, whisk together whole wheat pastry flour, salt, baking soda, cinnamon, allspice, ginger, and nutmeg.
In a medium bowl, whisk together applesauce, juices, sugar, egg, canola oil, vanilla extract, and apples. Pour into the bowl containing the dry ingredients and stir until flour just disappears. Do not overmix.
Spread the batter into the prepared pan and bake for about 20-25 minutes, until the top of the cake springs back when pressed gently and a toothpick inserted into the center comes out clean.
Place pan on a wire rack to cool completely. Invert cake onto a serving platter when ready to serve.

Approximate nutrition facts per serving:

Calories: 135; Fat: 2.1g (Saturated Fat: 0.3g); Carbohydrates: 26.7g; Protein: 2.7g; Fiber: 4.0g; Sodium: 145.9mg

Recipe adapted from Slashfood.

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I’ve been trying to stock the pantry with healthy fruit and have, therefore, had an abundance of it.  I may have subconsciously had ulterior motives when buying an overstock of fruit but that just means more posts for you!  We all win, yes?

I started thinking about baking some type of banana bread this past weekend, looking over at the pile of bananas on our counter.  Just a few more days and those would be perfectly mottled brown.  So I made the very conscious decision to leave the bananas untouched until they started showing the effects of their ripening skin condition.

Now, about a month back I was shopping in a little spice store and found a packet of matcha green tea powder.  I snatched up the powder, not really knowing what I would do with it but wanting to try something different.  So here we are, me with some ripe bananas and green tea powder, and you with a recipe for A Cup of Banana Tea Muffins.  How splendid!  And everything is so wonderfully subtle in these muffins that you can taste everything individually dancing on your tongue.

A Cup of Banana Tea Muffins

Yields: 6 large muffins

3/4 cup all-purpose flour
1/4 cup coconut flour
1/2 cup white whole wheat flour
1/2 teaspoon salt
1/4 cup coconut sugar
1/4 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ginger
1/4 teaspoon nutmeg

5 small-medium bananas
1 tablespoon low fat sour cream
1 tablespoon canola oil
1 teaspoon pure vanilla extract
4 egg whites

Preheat oven to 350 degrees F.  Line a jumbo muffin tin or grease liberally.  Mix all of the dry ingredients in a large bowl with a whisk.  In a separate bowl, mix all of the wet ingredients together.  Add the wet ingredients to the dry ingredients and mix just until flour disappears in the batter.  Divide the batter equally among the six muffin cups.  Bake for about 30 minutes or until a toothpick inserted in the middle comes out clean.

Recipe adapted from Salt Bird.

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Mango Make These


Sunday always seems like the best day to bake something nice for breakfast.  It’s that “I think I might sleep in just a wee bit longer” day.  It’s a “I’m going to take my time” day.  It’s THE “I want to smell yummy things like cinnamon and sugar and fruit” day.  And lucky me, yesterday was the epitome of all those things.  With shopping!  YOW.

There was some mango in the fridge that needed to be used so I started thinking.  Should I eat the mango?  That would certainly be tasty.  Should I eat the mango with some vanilla yogurt?  Tastier.  Should I bake something with the mango?  TASTIEST.

And so the crumb-topped mango muffins were born.  These things filled the house with that nostalgic warm cinnamon smell, something like how you would imagine a stereotypical 50’s household would smell.  Always.

There was that smell and then there was the taste.  Ohhhhhhh my.  The muffin was moist without being heavy and the mango maintained its shape within to give a little boost to the texture.  The crumb topping was just an added bonus, as I think these muffins could stand well on their own.  Try making these on one of YOUR lazy Sunday (or Monday, Tuesday, Wednesday…) mornings.

fresh out

Crumb-Topped Tropical Mango Muffins

Yields: 6 large muffins

1 cup all-purpose flour
1 cup white whole wheat flour
1 tablespoon baking powder
1/3 cup sugar
1/3 cup agave syrup
1 egg
1 cup almond milk (or any other milk)
1/4 cup canola oil
1 teaspoon pure vanilla extract
1 teaspoon pure lemon extract
1 tablespoon lemon juice
1 fresh mango, peeled, seeded and finely diced (about 1 1/4 cups)
4 tablespoons shredded unsweetened coconut

Crumb topping:
1/4 cup brown sugar
1/4 cup almond flour
1 1/2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon unsalted butter


Preheat oven to 400 degrees F. Grease a 6-cup jumbo muffin tin or line with disposable liners.

First make the crumb topping. Combine the brown sugar, flours and cinnamon in a small mixing bowl. Cut the butter in with your fingertips or a pastry blender, processing until it has the consistency of wet sand. Set aside.

To make the batter, measure the flour, baking powder and sugar into a large mixing bowl and whisk well to combine. Add the agave syrup, egg, milk, oil, extracts, and lemon juice and mix just until moist. Gently fold in the mango and coconut, stirring just until combined.

Fill the muffin cups about 3/4 full, then top with the crumb mixture, dividing evenly between the cups (about 2 tablespoons each).

Place the pan on the middle rack in the oven and bake 25-30 minutes. Remove from oven and gently move muffins to a wire rack to cool fully.



Recipe adapted from The Daily Dish.

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I warned you.  I told you that my strawberry obsession would only get worse so you really can’t blame me.  Plus, why would you blame me?  Strawberries are delicious!  And strawberry-themed baked goods?  Get outta here.

We’re trying to be healthier, yes?  Kind of, sort of?  Okay, yeah, a little indulgence is good for the soul.  But eating better doesn’t have to be boring or gross!  Little substitutions like replacing a portion of all-purpose flour with whole wheat flour or subbing part of the sugar content with agave syrup can still produce some real hearty mmmm’s.  Sure, your healthier desserts aren’t going to taste exactly the same as a full-fat, full-sugar, full-everything, don’t hold back, don’t look back dessert BUT you might feel a little better about that forkful you just put into your mouth.


This bread isn’t overly sweet and has just a hint of lemon to it.  If you want to up the lemon flavor, feel free to toss in some lemon zest for an extra kicker.  Also, if you can let this bread sit overnight, it’s so much better after a day.  All the flavors have mingled and the texture has settled into a cake-y cornbread concoction that sits nicely on the taste buds.

Strawberry Lemonade Cornmeal Bread

Yields: 12 slices

1 egg
1 egg white
1/4 cup lemon yogurt (I used Chobani)
3 tablespoons canola oil
1 teaspoon pure vanilla extract
1 1/2 teaspoons lemon extract
1 1/2 tablespoons lemon juice
1/3 cup agave syrup
3/4 cup whole wheat pastry flour
3/4 cup cornmeal
1/3 cup sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 cups fresh diced strawberries

Preheat the oven to 350 F and grease an 8 x 4″ loaf pan.

Whisk together the flour, cornmeal, sugar, baking soda, baking powder, and salt in a large bowl.

In a separate bowl, beat the egg and egg white gently. Stir in the yogurt, oil, extracts, lemon juice, and agave syrup until evenly mixed. Pour into the dry ingredients and mix until there are no longer traces of flour. Gently fold in the strawberries, then pour into the prepared pan.

Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 10 minutes, then run a sharp knife around the bread and turn out onto a wire rack to cool completely before slicing.  Enjoy with a dollop of whipped cream.

Approximate nutrition facts per serving:

Calories: 160; Fat: 4.3g (Saturated Fat: 0.4g); Carbohydrates: 27.4g; Protein: 3.5g; Fiber: 1.9g; Sodium: 257.8mg

Recipe adapted from Cate’s World Kitchen.

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dig in

In the midst of (secretly) eating some of our leftover Easter candy, I thought maybe I should be having a healthy treat instead.  I wiped the chocolate off of my face (to erase the evidence) and thought about what I had in the house.  Hmm.  Hmmmm.  Lemon juice!  Yes, I like sour things that can turn into sweet things!

I’ve been wanting to make a lemon poppy seed cake for awhile and I remembered seeing a post over at Jules Food for a healthier version.  I made a few changes and BAM! this cake was exactly what I was looking for — slightly sweet, moist and tasty, with a hint of zing.  It’s also relatively healthy for you.   I know YOU may not necessarily want healthy but I can’t keep negating my gym visits with the evils of leftover candy!  Something’s gotta give, here, and hopefully it’s not my bathing suit.

Lemon Poppy Seed Protein Cake

Yields: 12 servings

 1 cup whole wheat pastry flour
1/3 cup almond flour
3 scoops vanilla protein powder
2/3 cup sugar
2 tablespoons poppy seeds
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups nonfat vanilla bean yogurt (I used Wallaby)
3/4 cup unsweetened applesauce
1 tablespoon canola oil
3 teaspoons lemon extract
1/3 cup egg whites
3 tablespoons lemon juice
1 teaspoon lemon zest (optional)

Preheat oven to 325°F. Coat a 9×13″ pan thoroughly with cooking spray. In a large mixing bowl, combine flours, protein powder, sugar, poppy seeds, baking powder, baking soda, and salt; mix with a whisk.

In a separate mixing bowl, stir together yogurt, applesauce, oil, lemon extract, egg whites, lemon juice, and lemon zest. Add dry ingredients to wet ones, stirring just until uniformly moistened. Pour batter into prepared pan.

Bake 20-25 minutes or until toothpick inserted in center comes out clean. Do not over bake! Cool at least five minutes before slicing. Store tightly covered.


Approximate nutrition facts per serving:

Calories: 157; Fat: 3.6g (Saturated Fat: 0.3g); Carbohydrates: 27.5g; Protein: 4.9g; Fiber: 2.1g; Sodium: 257.8mg

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pretty colors

I’m going to have to apologize now because I’m kind of obsessed with strawberries.  Since the real strawberry season is in June, it will probably only get worse.  You’ll just have to deal.

If you’re asking yourself why the strawberries and corn pictured above are so buddy buddy, it’s because they’ve become super-friends in the amazing scone recipe I found over at Visions of Sugar Plum (whose blog is wonderfully cute)!  I’ve adapted the recipe to be slightly healthier but hopefully still just as delicious.  I know that corn might seem odd in a scone recipe but it just adds a bit of extra sweetness.  Lee ate two tonight so I think that must say something, no?

Lemonade Strawberry Scones

Yields: 8 scones

strawberry specks

1 cup sweet corn
1/2 cup light sour cream
1 large egg
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
2 teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice
1 3/4 cups all purpose flour
3/4 cup whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup cornmeal
4 tablespoons cold butter, cut into small pieces
1 tablespoon Smart Balance Light
1 cup coarsely chopped strawberries

Heat oven to 350 degrees. Cover a cookie sheet with parchment paper.

In a food processor or blender, blend corn and sour cream until pureed.

In a large mixing bowl, whisk together corn puree, egg, granulated sugar, vanilla, lemon zest and lemon juice until well combined.

In a medium mixing bowl, sift together flour, baking powder and salt; whisk in cornmeal until combined. Cut in butter using forks or pastry blender until well incorporated and mixture starts to clump together to form pea-size lumps. Stir flour mixture into corn mixture until just combined. Stir in strawberries until just combined. Chill dough in refrigerator or freezer until firm – about 20 minutes.

Place dough on parchment paper and form an 8-inch round; slice into 8 triangles.  Cutting the triangles may be tricky but you can score the outline of the triangles and cut them the rest of the way when they’re out of the oven. Bake 25-30 minutes or until golden brown. Cool scones on wire racks.

You can choose to make a glaze by stirring together 1 teaspoon lemon juice and 1/3 cup confectioners’ sugar.  Drizzle over the top if so desired.


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