Banana Chocolate Chip Muffins with Oat Flour and Greek Yogurt

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As per facebook request (and so I can file this one away in my archives), here is the recipe for these muffins.

Please note the original recipe was inspired by this one:  http://recipes.sparkpeople.com/recipe-detail.asp?recipe=359129 .

I suspect that even with adding the chocolate chips, these muffins would come in at just under 100 calories!

These muffins are not too sweet and have a spongey texture (so if you're expecting super sweet, cakey, traditional muffins, give these Banana Crumb Muffins a try.  It is one of my all-time fave recipes.) 

For healthier muffins, these are quite delicious.  I love the subtle sweetness from the sugar and banana, spicy aroma of the cinnamon, slight oatey-ness, and of course the soft, chewy, chocolate chip texture speckled throughout.  These are a delicious snack or part of a complete breakfast!  :) 
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Healthier Banana Chocolate Chip Muffins

Ingredients

1/2 cup oat flour (Use whole oats and grind in a blender, Magic Bullet, etc.)

1/2 cup all-purpose flour
1 tablespoon baking powder*
1/2 teaspoon baking soda
1/4 teaspoon salt

1/2 teaspoon cinnamon (or more if you like it!)
1 cup mashed ripe banana (about 3 small or 2 large bananas)
1/4 cup white sugar
1/4 cup nonfat plain yogurt**
1 egg
1/2 teaspoon vanilla extract

1/4 cup + 1 Tbsp chocolate chips***

Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.

 

Mix together flours, baking powder, baking soda, salt, and cinnamon. In a separate bowl, beat together banana, sugar, yogurt, egg, and vanilla. Stir banana mixture into flour.  When almost combined, stir in chocolate chips.  Don't over mix.

Scoop batter into prepared muffin cups.  Dot the tops with a few extra chocolate chips. 

Bake in preheated oven for 15 to 20 minutes, or until a toothpick inserted into center of a muffin comes out clean. Let cool before serving.
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These will make your house smell delicious for hours! 

Here are my notes on the recipe if you're interested:

*That's not a typo.  I suspect the high amount of baking powder is what gives these muffins a great rise.

**I used high protein Greek yogurt (from Costco).  You could also try using applesauce if you don't have any yogurt.

***I didn't really measure my chocolate chips, but I'm guessing that's about what I put in.  It gives a nice effect if you add more to the top before baking.

For altitude adjustments, I suggest altering the recipe by reducing the baking powder by about an 1/8 of a teaspoon, the sugar by about 1 Tbsp, and add about 1-2 Tbsp of either extra banana or yogurt.
 

(Fo)odds and Ends

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The retired life is good, I tell ya! It is also delicious. I have had the time to cook up so many things during the past week that I'm having trouble remembering it all. A few examples include: Lasagna, Banana Crumb Muffins, Roasted Broccoli, Turkey Cranberry Paninis, lime kiwi fruit leather, Mulligatawny Detox Soup with homemade croutons, Mulligatawny Shredded Chicken over brown rice, guacamole, Crustless Quiche...

I could make a comment about each of those foods and how much I or Hylan has delighted in them, but I'll spare you (but you should really try the banana crumb muffins--they have been one of my go-to recipes for the past 10 years, literally. The date on my recipe shows it was printed in 2001. Hylan strongly endorses these muffins. I've made variations with whole wheat flour that have turned out delicious as well.)

Today, I gave myself the task of using up a giant zucchini from my mother and father-in-law's garden. Instead of picking between two recipes, I made them both. I was surprised that both were blog-worthy and well worth the two hours it took me to make them.

I present you with Italian Zucchini Pie.

(The top slice in the book is the one I made)

If you can't read that, I'd be happy to send you a better photo of the recipe if you're interested.

The zucchini pie was surprisingly delicious. I was skeptical at how the pastry would turn out because it uses olive oil instead of butter, but it was flaky and tasty, just as it should have been. The filling was as simple as zucchini, garlic, eggs, ricotta, and provolone cheese. Also, I had to substitute fresh parsley for the basil because that's all I had on hand, but basil would have been good too. It had a great garlic flavor and a creamy texture. Hylan said it tasted better than he thought it would, but I think he's just weirded out when I make recipes with lots of veggies. I would definitely make this recipe again. We had it for dinner but it would also be perfect for brunch or a lady's luncheon. It's certainly another fantastic use for your bounteous zucchini harvest!

And now I present you with Carrot Zucchini Mini Muffins.

By the way, I took these pictures with my phone because I'm not a food blogger with a super sweet expensive camera, but what the pictures lack in quality, I can assure you was made up for in actual tastiness. You can take my word for it, or come over for samples.

These muffins happen to be gluten-free, though that has nothing to do with why I made them. I just love Giada's recipes, and they just looked and sounded delicious. And now that I've made them, I highly recommend. I love the nuttiness the almond flour lends, the moist crumb texture from the zucchini and carrot, the bright cinnamon flavor, and subtle amber sweetness from the maple syrup. You can make a quick frosting with whipped cream cheese and honey to make the muffins kind of cupcakey, but the cream cheese I had was getting a little old, so I chose to forgo the topping and enjoy them plain.

A side note: I kind of love muffins a lot, especially when they tend towards healthy! :)

On another topic, I've recently noticed quite a few intriguing recipes using Biscoff spread - you know, that delicious cookie served on Delta Airlines made into a peanut butter-like spread. I have to admit that each time I've ever eaten biscoff cookies, I marvel at how much I enjoy them. Anyway, biscoff spread is going around the blog circuit, so I looked up where to buy it and of course, good ole reliable Harmons sells it (I miss living within walking distance of my favorite grocery store). I bought a jar to sample and I can assure you it is as delicious as the crunchy airplane treat. Just so you're aware. You're welcome. Ha! Perhaps, I will have to try one of those foodie blog recipes.

Anyway, um, how is it that I never knew snickers ice cream bars are now sold in in miniature size? Yes, those delicious chocolate covered caramel peanut ice cream bars that I haven't eaten probably since I was a teenager come in a perfectly portioned 90 calorie size! I'm so happy to have (re)discovered these. It's perfection.

So, happy eating delicious foods to you and to me! And if you want to invite yourself over for dinner, Mondays, Wednesdays, Saturdays, and Sundays work well for us. Just let me know. But you might end up eating more vegetables than you're used to, just so you're prepped, okay? Ha! Don't worry though, I'll still pump you full of meaty protein and sugary sweet treats.

No-Bake Cashew Brittle Bars

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Just thought I'd share a favorite recipe of mine.

I was reminded of these sweet bars when I saw the unopened bag of cashews in my pantry, so I decided to whip up a batch on Sunday night. And they turned out even better than I remembered from the first time I made them. (Yes, they are a favorite and I've only made them twice.) I think it's probably because I didn't have molasses the first time around, so I recommend using it if you have some leftover from gingerbread making during the holidays! Molasses lends a dark, rich flavor that complements the cinnamon and other sweeteners in the background of these bars.

I've been snacking on these all week at work.

Hope you enjoy too.




No-Bake Cashew Brittle Bars (courtesy of marthastewart.com)

Ingredients

1 1/4 cups old-fashioned oats
1 cup (about 5 ounces) salted cashews
1 1/2 ounces (3 tablespoons) unsalted butter
1/2 cup packed dark-brown sugar
3/4 teaspoon ground cinnamon
3 tablespoons light corn syrup
1 tablespoon molasses
1/2 teaspoon coarse salt

Directions

Line a 4 1/2-by-9-inch loaf pan with plastic wrap, leaving a 1-inch overhang on each long side.

Toast oats and cashews in a large skillet over medium-high heat, stirring often, until aromatic and just starting to turn golden brown, 5 to 6 minutes. Transfer to a medium bowl.

Add butter, sugar, cinnamon, corn syrup, molasses, and salt in the skillet, and cook over medium heat, stirring, until butter melts and mixture bubbles, 2 to 3 minutes. Pour hot mixture over oats and cashews, and stir to combine.

Transfer mixture to loaf pan*. Using a spatula, press mixture into an even layer. Refrigerate until set, about 30 minutes. Remove chilled mixture from pan using plastic, discard plastic, and cut into 1-inch thick bars.

*I pressed mine into a 8 inch square baking dish and cut into about 10 bars.

I consider these healthy because they are homemade and they have oats and nuts in them. I bet they are better than most commercially made pre-packaged granola bars anyway.

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What do you do when you're given these hometown chocolate factory treats?

Chocolate Covered Marshmallows

And your husband buys this cereal?

You create these!

Chocolate Marshmallow Peanut Butter Crunch Bars

And you enjoy eating them because they are tasty (and ingenious if I do say so myself) and eating them reminds you of childhood (if your childhood was like mine and you got to eat sugary cereal for breakfast all the time :).

Now for my soapbox diatribe...

I have to admit I'm growing weary of hearing people associate strong negative emotions to foods of any sort. Eat well--mostly whole grains, lots of fruits and veggies, lean proteins, etc. in portions suitable for your body's needs. AND ENJOY YOUR TREATS (not the whole box, pie, cake, or 5 scoops of ice cream, but savor a sample.) And stop with the guilt, please. Your thighs did not just get fatter because you looked at a brownie or even because you ate that Oreo cookie. If you overeat on the total amount of energy (calories) your body needs, then yes, your thighs will get bigger. But can't we all just learn to eat a little healthier and live a little happier?!

Get out and walk. And do some push-ups, lunges, and squats while you're at it. But please don't hate yourself if you "miss a work-out" or if you haven't worked out in weeks/months/years. Just get back in the saddle and do it!

Why do we wallow so much in self-pity? Why are we such control freaks? Why do we believe junk science articles? I don't know. I just don't understand the unhealthy relationships we have developed with food and fitness. I don't understand the unnecessary feelings of guilt.

Let's break free from it all!

I feel lighter already.