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Clean Eating – Banana Muffins, Chicken Nuggets

Clean Eating – Banana Muffins, Chicken Nuggets

One of the recipes I came across during my week of clean eating a few months back was a banana muffin recipe. Last week, I made it again, and made some with the addition of blueberries. Not only were my children fans of these healthified muffins, but so did The Hubs. This muffin recipe is definitely going to make it into rotation!

http://www.thegraciouspantry.com/clean-eating-banana-muffins/

I used the above recipe the first go-round, and modified it only slightly for the 2nd batch of banana muffins and the banana-blueberry muffins. My changes include using one more muffin per batch than the recipe calls for, and using ½ cup of fresh blueberries, folded in gently.

As easy as baking the muffins was, the journey to baking them was not. Life Happens. Over the weekend, it happened to my years old oven. I was getting ready to start the baking, turned on the oven to preheat it, and heard a loud pop inside the oven. The element burst. No baking at my house. So, I loaded up all of my ingredients and muffin tins and headed the long three blocks to my mom’s house to use her oven. I think the girls and I had a much better time baking at G’s than she did! We did enjoy trying out the fun new way to separate eggs that one of my brothers had shown us. You may have seen it on Facebook…using a clean plastic water bottle. It worked for us and was quite entertaining!

egg separator

Another recipe that we have had twice now, is Cornmeal Crusted Chicken. It is a very easy, healthy way to make ‘chicken nuggets’. This is by far the easiest chicken nugget recipe I have made in my entire life, and the fact that it is healthy and clean makes it even better!

http://www.eatingwell.com/recipes/chicken_nuggets_blackberry_mustard.html

I did not make the blackberry mustard that went with this recipe, but rather made honey mustard using Dijon and honey. It was good, and am not sure the girls would have liked the blackberry version.

Whether I make clean eating my standard or not, I think eating healthy is a positive step for me and my family. Especially when the healthy recipes are as good as these two! Don’t just take my word for it, try these for yourself and see if you don’t add these easy, delicious recipe to your own recipe file!

 

 
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Posted by on July 24, 2014 in Recipe

 

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Banana Muffins, healthified

Banana Muffins, with pearlized sugar

I love my good old-fashioned banana bread recipe. It’s moist and delicious, full of banana flavor! What it is not is… healthy. It has a lot of sugar and is made with shortening. So, I went on a hunt to find  a healthier banana bread recipe that would be similar to the one I grew up eating. I KNEW I could never find anything that was AS good, but I wanted to find something that was passable.

In the past I have tried a few healthier versions but the texture was always wrong; either too dry or too rubbery.

I found a recipe that looked like it might turn out moist enough, without being too rubbery and I tried it a couple of times making some adaptations as I went. The final result was AMAZING! I made it as a loaf and muffins and it works equally as well for both.

 Banana Bread, healthified

  • 2 cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • ¼ cup unsalted butter, softened
  • 1 large egg
  • 5 over-ripe bananas, mashed
  • ¼ cup non-fat vanilla yogurt
  • 1 teaspoon vanilla extract
  • 1/3 cup chopped walnuts, if desired 

Preheat oven to 350 degrees.

Prepare loaf pan for bread by spraying the pan with cooking spray. For muffins, spray muffin tins with cooking spray or line with paper liners.

Sift the measured flour, baking soda and salt into a medium mixing bowl.

In a large mixing bowl, cream the sugar and butter until well blended, with an electric mixer. Add the egg and beat until blended. Add mashed bananas, yogurt, and vanilla; beat until just blended. Gently stir in nuts. Pour batter for bread into loaf pan, or spoon batter for muffins into prepared muffin cups. For muffins, fill cups about ¾ full. Do not over fill. On the tops of muffins sprinkle pearlized sugar or finely chopped nuts.

Bake loaf for 1 hour, or until a toothpick inserted in the center of the loaf comes out clean. For muffins, bake for 35 minutes, and check center with a wooden toothpick.

Cool on a wire rack for 5-10 minutes. Remove from pans and cool completely.

As muffins, I shared with some family members; one of whom said they were the best she had ever eaten! She liked them with and without nuts! The fact they are “healthier” is just a bonus!

 
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Posted by on October 6, 2012 in Uncategorized

 

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Girl Time and Banana Muffins

Girl Time and Banana Muffins

Yesterday was a relaxing day.  I didn’t have anything on the agenda to “have” to do. Of course I enjoyed spending time with all of my girls again!  Also, I took the opportunity to bake banana muffins with my oldest.

My oldest never took the time to learn to cook when she lived at home, so I am trying to teach her now that she lives on her own.  She learned about sifting dry ingredients, beating eggs until fluffy, and mashing bananas. I gave her some great tips on using a sifter and which sifter to buy (if she ever does).

It was wonderful to spend time with Daughter Number One, because that is rare these days.  I got to show her how to make the banana bread recipe that I have been using most of my life. However, we made them as banana muffins. Also, as a result of my bananas not being moist enough, I was able to show her a quick fix.  It worked out amazingly well, and she was impressed.  All we had to do was add an extra egg to the batter!  I also showed her how to add a crunchy topping to add a little pizzazz to the banana muffins. Putting some chopped pecans and a cinnamon sugar mixture to the center of the muffin tops before going in the oven is excellent.

We made 24 mini muffins and 6 regular banana muffins, which we managed to polish off before she left!

We also cleaned out a closet and she got to take some dishes and artwork with her that she remembered from her own childhood.

Then we got to play in makeup and look at nail polish.  Having four daughters means lots of makeup and nail polish time!  If I had to guess, I would say that is one of the things she misses about being home.

It was a great day spent at home with my girls, doing things I love to do, with the people I love the most.  I know how blessed I am to have these opportunities.

May you all be blessed to have wonderful family time in this year, and the coming year!

Banana Bread or Banana Muffins

  • 1 cup granulated sugar
  • 1/2 cup shortening
  • 2 eggs (well beaten)
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 or 4 very ripe bananas (well mashed)
  1. Preheat oven to 375 degrees F. Grease and flour bread pan or muffin pans.
  2. Cream the shortening and sugar together.
  3. Add eggs and mix well.
  4. Stir in sifted dry ingredients.
  5. Mix in bananas.
  6. Bake 1 hour for bread loaf.
  7. Bake 25-30 minutes for muffins, or until toothpick inserted in center comes out clean.
  8. Remove onto wire rack to cool.

 

 
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Posted by on December 30, 2011 in Baking Recipes

 

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