Banana Graham Muffins

There's something about the change of seasons that makes a baked good sound like all you need in life.

Although summer and fall are still fighting over who's taking the stage, the potential of my oven is already taking over my mind.


I've been dreaming of baked whole wheat donuts with chocolate ganache glaze, graham cupcakes layered high with marshmallow and fudge, pumpkin bread laced with fresh shredded apples, chocolate silk pie with nut crumble crust and baked meringue top, apple cobblers...

I decided to start nice and "simple" with some zucchini muffins.  After all, end of summer zucchini are taking over my fridge and it's still too hot to commit to something that needs to be baked longer than 20 minutes.

Of course, simple is an overstatement.

Somewhere between pureeing oats and walnuts with whole wheat flour for a wholesome base to looking up and realizing my eggs were whisked in one bowl while my butter and sugar another, I thought to myself "this is not your most graceful kitchen moment".  Needless to say I was not super surprised when I pulled a dozen over moist, over crumbly, un-bakeable, sunken topped muffins from the oven an hour later.

For every part of me that lacked surprise towards my soggy zucchini sponges, there were two parts of me filled with disappointment and just one teensy, tinsey part of me that was hopeful.

So I got my shit together and geared up for the next round: a trusted banana muffin recipe that had yet to fail me.

Banana Graham Muffins


Ingredients

Dry

• 1 c wheat flour
• 1/2 c wheat bran
• 1/4 c wheat germ
• 1 t baking powder
• 1/4 t baking soda
• 1/4 t salt
• 3 t cinnamon
• 1-2 t ginger
• 1/2 t nutmeg

Add-ins

• 1/2 c shredded coconut, unsweetened
• 1/2 c golden raisins
• 1/2 c walnuts, chopped

Wet

• 3 ripe bananas
• 3 lg eggs
• 1/2 c oil of choice
• 1 t vanilla
• 3/4 c brown sugar

Combine

1. Preheat the oven to 350 degrees and grease a muffin tin.
2. In a large mixing bowl, whisk the dry ingredients until well mixed then stir in the add-ins.
3. In a separate bowl, use a fork to mash the bananas until smooth.  Break the eggs over the banana mash and use the fork to beat them a little, then use the fork to mix them into the bananas completely.
4. Add in the oil and vanilla and mix, then add in the brown sugar and stir until combined.
5. Make a crater in the middle of the dry mixture then pour the wet ingredients into the space.  Use a large spoon to slowly stir fold the dry ingredients into the wet until well mixed.
6. Use a spoon or quarter measuring cup to scoop portions into the tin.
7. Bake for 12-15 minutes until a toothpick poked into the center comes out clean.
8. Enjoy!

Cost Worthy

In every foodie's chicken-or-the-egg style question, I've always wondered which came first: my love for food crafting or for food shopping?

They seem to have always held an equally special place in my heart, maybe because I knew the craft was on the other side of the task or that I'd have a small say it what was made by helping with the shopping, but in this case we'll say it was because I was hopeful that shopping would mean a treat.


  It's not as if Pavlov is in need of one more example to prove him right, but truly there was no better end to cruising up and down the cement floored aisles of a bulk-grocery mecca than being able to successfully convince my mom that Treat-Yourself-Sunday was a thing.

We always looked past the styrofoam pizza slices and greasy churros because this smoothie was our favorite Sunday share.  I doubt Costco's version includes any trace of greens but while throwing ingredients together I was hit with this spot on taste that brought me right back to those moments that I knew I needed to share!

Costco Berry Smoothie


Ingredients

• 3 cups frozen fruit blend (strawberries, blueberries, blackberries, cherries, raspberries)
• 2 handfuls kale or spinach
• 2 bananas
• 1 T chia seeds or flax
• 1/4 c grapefruit juice
• 1/4 c orange juice

Combine

1. Add the ingredients to a blender
2. Blend on high speed for 1-2 minutes
3. Enjoy!

Trop Pops

Although I try to be a little conscious of when fruits and veggies are actually in their natural season, sometimes it's just too easy to listen to an end-of-season-scraggler calling my name from the grocery store shelves... which is how I ended up with this very, very green pineapple on my counter.

At first I was nervous it wouldn't ripen, how could one expect it too when it's SO green?

Less than two days later I found myself, for once, feeling lucky to live on the top floor of a pre-war building as I watched gold creep up the spikey clusters and after watching a pineapple ripen with an unnatural speed I knew there was one thing that part of this pineapple absolutely had to be used for - popsicles!

Sticking with the tropical theme, I grabbed some coconut flakes and water, some leftover homemade candied ginger, and some similarly ripening bananas, and voila - Trop Pops were born.

Happy Melting!

Trop Pops

Ingredients

• 2 bananas, very ripe
• 1/2 c pineapple, frozen
• 1/4 c candied ginger, chopped
• 1/4 t coconut flakes, unsweetened
• 1/2 c coconut water (such as Vita Coco)

Combine

1. Slice the bananas, place them in a plastic bag, and freeze overnight.
2. Toss the bananas into the bowl of a food processor and blend on high speed until they are the size of small crumbs.
3. Add in the pineapple, candied ginger, and coconut, and blend on medium speed for 30 seconds to a minute until they are well incorporated in the mixture.
4. Add in the coconut water and blend again for one minute until smooth.
5. Spoon the mix into a popsicle mold and freeze overnight.
6. Enjoy!

Choconana Muffins

There are two types of people in this world: the kind of person who starts every day with breakfast and the kind that doesn't.

As a member of the first group, I would say most of my morning jump starts consist of healthier fare like greek yogurt with fruit and nuts, avocado and eggs, or muesli prepped the night before.

So I'm always mind blown when I see breakfast make it's way to the latter group, as it usually consists of things I would only dream of eating for breakfast but not feel okay eating so early in the day.

Take for example the chocolate muffin.

I've considered this an impostor breakfast food for years but know many a person who will chow one down as a mid-morning "breakfast" without a second thought.

Healthy or not, chocolate for breakfast is every chocoholics dream.  As a member of both the breakfast lovers club and the chocoholics not-so-anonymous group I was tempted to figure out a way to make this "breakfast" desirable before lunch.

Luckily, I possess a pretty healthy banana bread recipe and thought a pretty healthy chocolate version was in order... you know, one that we can all call breakfast worthy.

Choconana Muffins

Ingredients

Dry ingredients:

• 1 1/2 c wheat flour
• 1/3 c unsweetened cocoa
• 1/4 c dark brown sugar
• 1 t baking powder
• 1/2 t baking soda
• 1 t cinnamon
• pinch of salt
• 1/2 c walnuts, chopped (optional)

Wet ingredients:

• 2 lg eggs
• 1/3 c coconut oil
• 3 lg bananas, very ripe
• 1 t vanilla
• 1/4 c unsweetened almond milk

Combine

1. Pre-heat the oven to 375 degrees and grease a muffin tin.
2. In a large mixing bowl whisk together the dry ingredients.
3. In a small mixing bowl use a large fork to mash the bananas, leaving some chunks if desired, then whisk in the eggs, then whisk in the rest of the ingredients.
4. Use the fork to mix the wet ingredients into the dry ingredients until well combined but not over-mixed.
5. Scoop 1/4 cups of the batter into the muffin tin and bake for 12-15 minutes or until cooked through.
6. Enjoy!

On Drinking Green

Things I miss about Massachusetts include this kale smoothie from Woodstar Cafe.

Although it isn't their exact recipe, this version has done a pretty good job holding me over until I finish trying every smoothie cart and juice bar in The City to find my new favorite.

Tropical flavors of banana, mango, and orange bring out the best of kale's health aspects while masking its bitterness.  Greek yogurt adds protein and balances the kick from the fresh ginger.  Sprulina and lemon brighten up the drink while flax grounds it with a little nuttiness.

If you like your smoothies sweet try adding a splash of honey!

Woodstar's Green Smoothie

Ingredients (makes 2)

• 1 1/2 c kale, washed and chopped
• 1 banana, sliced
• 1 mango (or a second banana), peeled and chopped
• 6 oz greek yogurt
• 2 inches ginger, peeled
• 12 oz orange juice
• 2 T flax or chia seeds
• 1-2 T sprulina powder 
• squeeze of lemon

Optional: 1 T honey

Combine

1. Add all ingredients to a blender and process until smooth.
2. Enjoy immediately or refrigerate to enjoy chilled.
3. Stays good in fridge for 3-5 days.

Monkey Pops

Last week's heat was draining and this week's heat is almost an even match.

When it's this hot out there is only one way to save yourself - by eating popsicles.

For a snack, for dinner, seriously whenever.

This particular recipe was made with Ben & Jerry's Chunky Monkey ice cream on the mind.  If you're a fan of their super-under-rated flavor then you will be super in love with this recipe too.  I highly recommend doubling it so you can fill two popsicle trays at the same time!

Monkey Pops

Ingredients

• 3 ripe bananas, sliced and frozen
• 1/3 c walnuts or peanuts, crushed
• 2 T coconut, shredded, unsweetened
• 1/2 c milk, regular, almond, or coconut
• 1 t cocoa powder

Combine

1. Pulse bananas in food processor 2-3 times then crush at high speed for 2-3 minutes.
2. Add nuts and coconut and blend for 1 minute.
3. Add almond milk and blend again until well combined.
4. Remove the blade from the processor and scrape clean.
5. Using a spoon, swirl the cocoa powder into the mixture then fill a popsicle tray with the mix.
6. Freeze and enjoy!

Fudgey Fronana Pops

A long, long time ago when my taste buds were very different and my metabolism much faster, I thought it was a great idea to live off of ice cream during the summer.

There are so many styles and flavors, how could anyone want to eat anything else?

Several cavities and increased pants sizes later - I understand.

When I stumbled across this recipe for "fro-nana" I once again thought to myself that eating "ice cream" each day would be possible.  No added sugars, low fat, lots of flavor, and refreshingly cold - this recipe is a must-make for summer.

Taste it for yourself, let yourself fall in love, then check back later for more adventures in popsicle making!

Fudgey Fro-nana Pops

Ingredients

• 3 ripe bananas
• 1/3 c unsweetened 100% cocoa powder
• 2 T natural peanut butter (can substitute 1/4 c whole fat greek yogurt)
• 1/4 c unsweetened almond milk or light coconut milk

Combine

1. Peel and slice the bananas then throw into a Ziploc bag or parchment paper lined tupperware and freeze overnight.
2. Place the frozen bananas into a food processor, pulse a few times to break them up, then "crush" until small and grainy.
3. Add the cocoa powder, peanut butter, and almond milk, then blend again until smooth, creamy, and resembles the texture of frozen yogurt.  Note: you may need to add more peanut butter or almond milk as necessary.
4. Spoon into a popsicle mold and freeze until set, then enjoy!

Tips: I used a butter knife to press the mixture into the mold; also running the mold under hot water for a few seconds makes it easier to remove the popsicle when you are ready to enjoy it!

Saturday Morning Banana Bread

Nothing makes a Saturday morning more complete than the smell of freshly baked goods filling your house, especially when the recipe is as easy to throw together as this one.

Some included perks of this recipe:

1. It's delicious.

2. It's literally foolproof.  (Even though it's Saturday and you are dying from a hangover)

3. It's super easy to manipulate, see below for suggestions!

4. It stays fresh on a counter for 5-7 days, so if you refrain from engulfing the entire loaf while binge-ing on Netflix in your pjs you'll be set with breakfasts for the week.

5. It's freezable: after letting the loaf cool, slice it up, place it in an airtight container, and freeze.  Microwave or toast slices when you are ready to enjoy them!  Quick tip: when I freeze baked goods I usually place parchment paper in between each piece so they don't freeze together.

6.  You don't have to wait until the weekend to make it so get baking!

Banana Bread

Ingredients

Dry

• 1 c chopped pecans or walnuts or chocolate chips
• 1 3/4 c flour (I used 1 c wheat and 3/4 white but any all-purpose flour will work)
• 1 t baking powder
• 1/4 t baking soda
• 1/4 t salt
• 2 t cinnamon
• 1/4 t nutmeg
• 1/4 t cardamom

Wet

• 3 ripe medium bananas
• 2 lg eggs, beaten
• 1/2 c sugar, I use dark brown but white also works.
• 1/2 c melted or browned butter or whole fat greek yogurt
• 1 t vanilla

Combine

1. Preheat the oven t 350 degrees and line a 9x5x3 pan with parchment paper.  Note: due to the shape of the pan you will have to crease the corners to make the paper stay put.
2. In a large mixing bowl whisk together the dry ingredients.
3. In a separate mixing bowl, peel and mash the ripe bananas, beat in the eggs, then whisk in the sugar, butter, and vanilla.
4. Gently fold the wet ingredients into the dry until fully combined and pour into pan.
5. Bake for 40-50 minutes or until a toothpick comes out clean.
6. Enjoy!