Healthy Banana Oat Muffins

I'm always looking for ways to change breakfast up.  I have noticed that when I eat something with alot of protein, paired with a healthy carbohydrate, I don't get hungry all morning.  This muffin is extremely good for lacking butter, oil, flour, and alot of sugar.  I plugged all my ingredients into a recipe nutrition website to calculate the value of one muffin:

Calories: 110
Fat: 2g
Protein: 5g

Not bad, right?  I made a batch, and froze them.  Whenever you are ready to eat, defrost at room temperature or put into the microwave.  My kids loved them, and they will be a great snack/breakfast on the run. 
Do NOT over cook these babies.  I removed them just as soon as the top was softly set.

Healthy Banana Oat Muffins

2 1/2 c old fashioned oats
2 bananas, ripened and mashed
2 eggs
1/3 c brown sugar
2 tbs honey
3/4 c non-fat plain Greek yogurt
1 1/2 tsp baking powder
1 tbs vanilla
1/4 tsp salt
1 tsp cinnamon

Preheat oven to 320 degrees.  Spray a 12 cup muffin tin with cooking spray, and set aside.  In a food processor or blender place the oats, and process until the oats turn into a powder.  Add all of the other ingredients into the food processor or blender, and blend until mixture is smooth.  Divide batter between the 12 muffin tins.  (I had enough batter for 14 muffins).  Bake for 20-25 minutes, or just until set.  Cool, and store in the freezer until ready to eat.

Picture courtesy of:
http://www.notionsfromnonny.com/2012/09/easy-banana-oatmeal-muffins.html

Donut Muffins

I'm sitting down at my computer, and my brain wants to explode with how good these are.  I tried these on Sunday, when my friend Jenny brought them to church.  I saw them, and thought, "oh, its just a cinnamon and sugar coated muffin".  But, when I tried one, I felt like I was eating an actual donut.  The texture, and flavor make these muffins unbelievable.  This is for sure my new fav.  Thanks Jenny J!
Tonight I tried rolling the donut in powdered sugar, and it was off the charts good.  The cinnamon and sugar coating tastes like a churro donut and you get a good texture from the sugar crystals (Lana you will love this). 
Make this for breakfast this year on Easter morning, YOUR FAMILY WILL, (as my 4 year old son Cameron likes to say when something is good) "DIE OUT".
DO NOT OVERCOOK these babies, keep a close eye on them as oven temps vary.

Donut Muffins

1/3 c shortening
1 c sugar
1 egg
1/2 c milk
1 1/2 c flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp nutmeg (a must)

6 tbs butter, melted
powdered sugar (1 cup or so)
cinnamon and sugar mixture (1/2 cup or so)

Preheat oven to 325 degrees.  Combine sugar and shortening, add egg.  Mix until creamy.  Add milk, combine well.  Add flour, baking powder, salt and nutmeg.  Stir until dough comes together.  Spray a 12 muffin tin with cooking spray.  Divide dough evenly among 12 muffin tins.  Bake for 22-25 minutes, or until tops are just set.  Tops of the muffins should still be white. 
Remove each muffin one at a time, dip into melted butter, and then coat with cinnamon and sugar or powdered sugar.  Let cool on a cooling rack. (Makes 12 muffins)

Picture courtesy of Sugarcrafter

To Die For German Apple Pancake

WOW....wow, wow, wow, wow.  This is the best recipe for a German apple pancake I have EVER had.  Surprisingly it didn't have 6 tablespoons of butter and half and half in it either.  It's almost hard to put it into words how much I loved the texture and flavor balance in this recipe.  The apples and brown sugar caramelized underneath a crepe like custard.  It puffs up in the oven, is beautiful when it's done, and makes you feel very "chefy". My kids LOVED this.
You could use any apple in this recipe besides red and golden delicious.  I didn't bother removing the apple peel, because I don't mind the texture and added fiber (or hiber as my 3 year old says it).  Please, please make this recipe this weekend for your family, or just for yourself.  You will love it.  I will definitely be making this for my mom and dad as well as my mother and father in-law when we go to the mainland this summer....they are going to love it!

To Die For German Apple Pancake

4 eggs
1 c milk (I used non-fat, but you can use any you have on hand)
1 c flour
1 1/4 tsp vanilla
2 tbs sugar
1/8 tsp salt

2 apples, cored and sliced thinly
2 1/2 tbs butter
1/2 tsp cinnamon
1/8 tsp nutmeg
pinch of salt
1/3 c brown sugar

Preheat oven to 450 degrees.  In a large bowl, slightly beat the eggs.  Add milk, sugar, flour, salt, and vanilla.  Whisk until smooth.  Let sit on the counter while you prepare the apples.  In a 12 inch oven safe skillet, melt the butter.  Add sliced apples, cinnamon, nutmeg and salt to the skillet.  cook over medium high heat stirring occasionally for about 6-7 minutes.  Add the brown sugar, stirring to coat all the apples, and let cook for about 3-4 minutes.  Spread apples so they are even in the skillet. Moving quickly, pour egg batter over apples, and place skillet in the oven for 15-17 minutes.  Do not open oven door.  Don't be surprised when the pancake puffs up and gets beautifully golden.  Sprinkle cinnamon and sugar on the pancake or powdered sugar when it comes out of the oven.

Banana Pancakes with Coconut Syrup

This recipe is TDF. I know, I know, I say that alot, but it is TRUE! A couple of weeks ago, my sister Lana came to visit me in Hawaii. We went to a crepe restaurant, and ordered a dessert crepe that had bananas, coconut syrup, and macadamia nuts inside. My sister Lana had to get some of that coconut syrup to go with banana pancakes! But, she didn't check a bag, so there was no way of getting the coconut syrup home with her to California. So, if you don't live in Hawaii, and your grocery store does not sell coconut syrup, order it online here. It is absolutely to die for!
As for the banana pancakes, this recipe is simply amazing. The texture is perfect, and the flavor of the syrup and the pancakes is the perfect combination. They are so flavorful, and loaded with flavor, you don't even need butter on top of the pancakes. It really is something special.
(P.S. - You may be able to make your own coconut syrup, there may be some recipes online somewhere.)

Banana Pancakes with Coconut Syrup

4 tbs melted butter
1 1/2 c flour
4-5 tbs sugar
2 1/2 tsp baking powder
1/4 tsp salt
1 banana, mashed (the more ripe, the better)
1 c milk
2 eggs
1/2 tsp vanilla

In a bowl, combine dry ingredients. In another bowl, combine mashed banana and eggs, whip them together. Add milk, and vanilla, mix well. Pour wet ingredients into dry ingredients along with melted butter, stir just until combined, do not over mix. Using a 1/4 measuring cup, cook pancakes on a non-stick griddle. Flip pancakes when bubbles form. Serve with coconut syrup. (Makes about 16-18 pancakes) Garnish with macadamia nuts and more bananas for a special touch.

Best Buttermilk Pancakes

I'm usually not one to get excited over pancakes. They are pretty ordinary, and I usually buy the pre-made buttermilk pancake mix. Those taste good and get the job done, but if you want something extra special, this a recipe for you. Granted the batter has some butter in it to make it decadent, but the extra addition of sugar send these over the top! I thought I had died and gone to heaven. The buttermilk gave these cakes a great texture and flavor, and they are light and fluffy. I LOVE THESE PANCAKES...my eyes were rolling when I ate them. I poured real maple syrup over them and they were incredible. The kids didn't notice the difference, but the food snob that I am did, and that's all that matters, right?

Best Buttermilk Pancakes

3 c flour
4-5 tbs sugar
3 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
3 c buttermilk
1/4 c milk
3 eggs
1/3 c butter, melted

Mix dry ingredients together in a large bowl. Whisk eggs in measuring cup, pour into batter. Add buttermilk, milk and melted butter. Stir just until combined....don't whip and over mix. Cook pancakes on a preheated griddle. I use my 1/4 cup measure to pour my pancakes on. Cook until golden on each side.

Mango Muffins

We have a mango tree in our backyard. Mango season in Hawaii is in the summer, so we have been enjoying amazing mangos! They taste so incredibly good straight from the tree. They are slightly warmed from the sun (I know warmed mango sounds gross, but it's so good). We have probably had about 50 mangos from our trees so far, and probably another 50 to go. My husband eats 3 a day!
We have breakfast for dinner at least once a week in our family. I decided to make these muffins to go with our eggs and bacon. Muffins are a great way to have something sweet on side, when you don't want to make pancakes. Plus, we eat the leftover muffins the next day for breakfast. I think this muffin base is good for any fresh fruit. I packed mine FULL of mangos. My husband said they tasted like mango/peach cobbler. I guess that's a compliment??? if you do not have or like almond extract, leave it out. But, you know how I love anything almond!

Mango Muffins

2 mangos, peeled, and chopped (about 1 1/2 cups)
1/2 c shredded coconut
2 1/2 c flour
1/2 c sugar
1/4 c brown sugar
1 tbs baking powder
1/2 tsp salt
1/4 c oil
2 eggs
1 c milk
1 tbs vinegar
1 tsp vanilla
1/2 tsp almond extract (optional)

In a separate measuring cup, measure milk and vinegar, stir, and then let sit. (You are creating your own buttermilk) Preheat oven to 350 degrees. Spray muffin pan with cooking spray, set aside. In a medium bowl combine sugar, oil, and eggs, mix well. Add vanilla and almond extract, mix. Combine salt, baking soda, and flour in a bowl. Add milk and flour a little bit at a time, until combined. Stir in chopped mango and coconut. Fill muffin tins to the top. Bake for 15-20 minutes or until done.

Pumpkin Pancakes

Tis the season for pumpkin! It's hard to believe that summer is over and we are heading into fall. (I know I'm jumping the gun a little) I REALLY love pumpkin anything. During the fall I try and cook with pumpkin as much as I can. Pumpkin makes these pancakes very moist, and pairs excellent with maple syrup or just some powdered sugar and butter...YUM! These are almost like a dessert to me, but I'm up for any kind of dessert for any meal of the day. I love to make these on Sunday morning before church, so that the whole family can enjoy. If you don't have whole milk, use whatever you have on hand. Don't skip beating the egg whites, this makes the pancakes light and fluffy. The texture is a moist airy pancake that tastes like a pumpkin pie in pancake form...P.S. my kids LOVED them!

Pumpkin Pancakes

1 1/4 c flour
6 tbs sugar
2 tsp baking powder
1 1/4 tsp pumpkin pie spice
3/4 tsp salt
1 1/3 c whole milk
3/4 c canned pure pumpkin
4 eggs, separated (room temperature)
1/4 c butter, melted
1 tsp vanilla

Whisk first 5 ingredients in large bowl to blend. Whisk milk, pumpkin, egg yolks, melted butter and vanilla in medium bowl to blend well. Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick). Using electric mixer, beat egg whites in another medium bowl until stiff but not dry. Fold whites into batter in 2 additions. Brush large nonstick skillet with oil; heat over medium heat. Working in batches, pour batter by 1/3 cupfuls into skillet. Cook until bubbles form on surface of pancakes and bottoms are brown. They may take a little longer to cook than regular pancakes, so turn down the heat so that they will not burn. Serve with syrup.

cooking spray
maple syrup