Sunday morning is all about breakfast before family spin class (Jeff and I spin at our local Crunch Gym while Jack plays in the playroom).
Today, I decided to try these Flourless Banana Blender muffins found on Chocolate Covered Katie. I made a few modifications but kept more or less true to the recipe. They are awesome and super healthy - we will be making these again and again and again.
They are vegan and Jack was super jazzed about licking the batter. Soooo yummy!
Original recipe on the website <--here, my modifications are below (basically, doubled the recipe and added chia seeds):
- The original blog said "Drain the beans and rinse extremely well, then pat dry. This is important because it gets rid of any bean taste." I def did not do this with my garbanzo beans and they came out fine.
- Blend all ingredients until smooth in a blender.
- Spoon batter into muffin cups - about 3/4 full.
- Bake for 20 minutes.
According to Chocolate Covered Katie After 20 minutes, "they will look underdone – let sit 20 minutes and they will firm up. (I like to bake for only 16 minutes and then refrigerate overnight, because I like the texture a little underdone even the next day.) As mentioned earlier in the post, these muffins are supposed to be fudgy, not fluffy and flour-y like traditional muffins. Not everyone will be a fan of the texture, but if you like my black bean brownies, then you will probably like these as well! Muffins last for 3-4 days refrigerated or 2-3 weeks frozen."
Going through my pantry, I found a can of pumpkin. Wanting to use it up, I decided ot make the family pumpkin pancakes - GF of course :).
1/2 - 3/4 cup canned pumpkin
1-1 1/2 cup of almond milk (eyeball for consistency of batter - should be smooth and a little creamy)
1 hand full of oats
3 tablespoons brown rice flour (or some other kind of GF flour)
2 tablespoons coconut oil
1 tsp of cinnamon
1 tablespoon of vanilla extract
1-2 tablespoon chia seeds (optional)
3 tablespoons of maple syrup
1/2 tsp baking soda
1 tablespoon baking powder
salt to taste (I did a couple of shakes from my salt shaker)
combine everything in a large mixing bowl and blend with hand mixer until smooth
heat stovetop pan, spray or layer with some kind of cooking oil (I use the trader joes olive oil spray and/or olive oil.
I've just discovered, and perhaps I'm late to the game, that store bought granola is a scam. Here in NYC, a small, 10-12oz bag of organic granola can cost about $6-7. However, if you make it at home, that same price can make you a bag 3-4x that. And it is SO easy. Here is what you need:
3 cups GF (or not) old-fashioned rolled oats. I use Bob's Red Mill, purchased in bulk on Amazon.
1 cup of raw nuts (this time I used pecans but next time will use almonds)
1/4 cup organic Chia seeds
1/4 cup flax seeds
1 cup honey
4 heaping tablespoons of coconut oil
1 tsp sea salt
1 tsp vanilla extract
1 heaping tablespoon of cinnamon
Pre-heat the oven to 300*
Combine all the dry ingredients (oats, nuts, seeds, cinnamon, salt)
Combine oil and honey into a bowl + vanilla and mix
Slowly add the wet ingredients to the dry until all the oats, seeds, and nuts are covered with the wet ingredients.
Take a deep baking pan and spray it with non-stick (I used olive oil spray from TJ)
spread the oat mix as evenly as possible on the tray
Bake in oven for 30 minutes, take out and mix and re-spread the oats.
Return tray to oven for another 15-20 minutes or until golden brown.
When it comes out of the oven, it may seem gooey but it will crisp as it dries.
Scrape from the pan and store air-tight. I put mine in the fridge.
*beware - your kitchen may get a little messy when trying to remove the granola*