As you heard my family came to town. And, what better why to show my appreciation and gratitude then to make them healthy muffins?
These little guys ended up working well for breakfast, and for snacks on our hikes. Moist, sweet and filling. This recipe makes a large batch since we had a lot of Cupini’s and McLean’s wandering around. They freeze well, so you can make a bunch and save for later, or just cut the ingredients in half.
Cinnamon Banana Muffins
yields approx 24 muffins
1 1/2 cup whole wheat flour (can use a gluten free mix as well)
1 1/2 cup oatmeal
2 Tsp baking soda
1 Tsp salt
1/2 cup sugar
1 Tbsp cinnamon
2 Tbsp Coconut oil
1/2 cup honey
5 bananas mashed
2 Tsp vanilla extract
1/2 cup Greek yogurt
1/2 cup coconut milk
1. Preheat oven to 350. Line muffin tray with muffin liners.
2. Stir together all dry ingredients in medium mixing bowl, except sugar, until well combined.
3. In separate large mixing bowl, beat together eggs, sugar, honey, and coconut oil, until well mixed. Do not over mix eggs. Just beat until little bubbles begin to appear.
4. Add in remaining wet ingredients to large mixing bowl and beat until well combined.
5. Pour dry ingredients into wet, while mixing. Continue mixing until thoroughly combined.
6. Pour matter into muffin liners until 3/4 full.
7. Place into preheated oven. Bake for approx 15-18 minutes. Take out when golden.
This time of year I love smoothies. If you follow on Instagram (@berryhappybodies) then you’ve seen some smoothie pictures from Charissa’s July Smoothie Challenge.
Smoothies are an easy way to use up those green leafy veggies you have in your fridge on days you don’t feel like a salad. You can see the recipe for a Coconut Date Green Monster Smoothie over at Running with Tongs where I am guest posting today.
Coconut Date Green Monster Smoothie
Silence. Stillness. Serenity.
That’s how I feel after a yoga practice. Ok, adding another resolution. Try to recapture this feeling more frequently through out the day.
All I know is I have moved past the madness of reinstalling my whole computer. This explains the M.I.A in posts. My computer is now Feng Shui’ed, and moving quite quickly thank you very much.
Not to worry Karma will come back around for those Virus writers…… Thank goodness for support from iyogi.
Anywho, moving along. So this little recipe find from Eating Bird Food hits the sweet spot craving (can you say cinnamon oatmeal cookie) , or is the perfect recovery fuel following yoga (or any other workout). I just copied this recipe right from her site.
Cinnamon Oatmeal Cookie Smoothie (Copied From Eating Bird Food)
- 1/2 – 1 frozen banana (note- peel your bananas before you freeze them)
- 3/4 -1 cup unsweetened vanilla almond milk
- 3 Tablespoons old fashioned oats
- 1 scoop vanilla brown rice protein powder
- ½ teaspoon cinnamon
- ½ teaspoon vanilla
- ¼ teaspoon ground ginger
- ¼ teaspoon nutmeg
- Place all ingredients in a high-powered blender and blend until smooth. If the smoothie is too thick, add a little more almond milk.
- Pour into a glass or bowl (depending on whether you want to use a spoon or straw) and top with 1 Tablespoon of dried fruit, nuts or other topping.
**You can make this smoothie with half of a banana and less almond milk but it’s even better with one full frozen banana and 1 cup of almond milk
Practicing Stillness of the body,
Practicing Stillness of the mind.
Did those pies awaken your sweet tooth? Need a sweet healthy carb to prevent a huge food coma crash? Here is a easy breakfast, lunch or even dessert to help transition back to the healthy side.
It’s banana bread in a bowl’s simpler cousin. It will give you energy to run, or head to back to the mall if you are brave, very brave.
Prep time < 5 min, Cook Time 8 minutes, Serves 2
1/2 cup Cornmeal
1 chopped frozen banana
2 Tsp Organic raw sugar
2 Cups Almond milk
1 Tbsp Cinnamon
1 Tsp vanilla extract
1. Pour in Almond milk in medium pot. Stir in banana, sugar, cinnamon and vanilla extract. Bring to a bowl.
2. Lower heat to low, whisk in cornmeal. Simmer until it thickens and becomes consistency you desire.
3. Pour in bowl and serve.
So close to Turkey Day and food mania ;).
On a serious note I would like to give thanks to my husband, family and friends for all their support. I have so much to be thankful for, and I hope to pass on my gratitude to others who may need a smile or word of encouragement.
Since I don’t eat Turkey I’ll shift the focus just a little bit. This bread can be used as a side dish to the main meal, or a light healthy breakfast for Friday.
Berry Good Bread Adapted from EatingWell.com
Serves 12, Prep time 25 minutes, Cooking time 30-40
1 1/2 cups whole-wheat pastry flour, or whole-wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup non fat plain yogurt
2/3 cup brown sugar
2 tablespoons butter, melted
2 tablespoons canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups fresh or frozen berries, (whole blackberries, blueberries, raspberries; diced strawberries)
- Preheat oven to 400°F for muffins, mini loaves and mini Bundts or 375°F for a large loaf. (See pan options, above.) Coat pan(s) with cooking spray.
- Whisk whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt in a large bowl.
- Whisk eggs, yogurt, brown sugar, butter, oil, vanilla and almond extract in another large bowl until well combined.
- Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined. Fold in berries. Stir just to combine; do not overmix. Transfer batter to the prepared pan(s).
- Bake until golden brown and a wooden skewer inserted into the center comes out clean, 22 to 25 minutes for muffins or mini Bundts, 35 minutes for mini loaves, 1 hour 10 minutes for a large loaf. Let cool in the pan(s) for 10 minutes, then turn out onto a wire rack. Let muffins and mini Bundts cool for 5 minutes more, mini loaves for 30 minutes, large loaves for 40 minutes.