My Sundays tend to revolve around food: grocery shopping in the a.m., followed by food prep for the week in the afternoon and a yummy, home cooked dinner in the evening. I always look forward to fresh baked muffins during the week, so most Sunday afternoons you can find me mashing ripe bananas to make up a batch of muffins to get me through the week ahead.
This Sunday was no exception. The fiancé and I started our Sunday with brunch and Garfield cartoons on Hulu+ (our newest Sunday ritual), followed by grocery shopping, the weekly food prep and muffin making, obligatory homework, a long walk with the Piper dog and a game of chess before enjoying mahi-mahi and veggies for dinner. We’re not the worlds greatest chess players, but we’re learning as we go and have fun regardless. Even though Sunday is filled with work, we try to throw a little bit of fun in there too … ya know, since it’s supposed to be Sunday Funday after all!
Anyhow, back to those muffins I was telling you about. Banana nut bread has long been one of my favorite treats. To meet my dietary restriction and in an effort to eat a healthy and balanced diet, I make it into single serving muffins that are gluten, dairy and refined sugar free.
141 calories, 3.8g fat, 21.8g carbs, 3.1g fiber, 9.5g sugar, 3.1g protein and 138.7mg potassium each (without additional pecans)
At the end of the week, I always seem to be left with a few brown bananas. Sometimes I throw them in to smoothies, but more often than not, I (guiltily) throw them in the trash. Until a few weeks ago …
Bananas in the trash no more! I’ve finally found a super easy, healthy & delish way to turn those brown bananas in to a healthy treat that I can eat for breakfast or dessert!
Recipe makes 10 muffins (at about 160 calories each, with 3 grams of fiber and 90mg of potassium)
For the coveted first post, I thought I would kick things off with a product review of the Lauren’s Gourmet Banana Nut muffins I made this afternoon. I bought this mix at the Glutenology Gluten Free expo in Houston a few weeks ago and I finally got around to making them today. Glad I did because these babies sure are tasty!! Moist and flavorful, you would never know these are gluten free!
This packet of mix made up 12 medium sized muffins and 9 mini-muffins. Just mix with milk (I used soy), eggs, oil, vanilla, bananas and nuts (it calls for walnuts or pecans, but I had almonds so that is what I used). The directions are for making it as a loaf, so I improvised on the cooking times. The mini-muffins baked for 22 minutes and the medium sized for 32 minutes, both at 350 degrees. One medium sized muffin has approximately 155 calories, 9.3g fat, 16g carbs & 4.5g protein.
Definitely going to be freezing a few of these to save for breakfast next week when classes resume!