Banana Crumb Muffins

I'm always looking for different things to make for breakfasts on the weekends.  These muffins are outstanding! It's a great way to use those overripe bananas that are sitting on the counter.  The cinnamon and brown sugar crumb topping is what makes these so good.


Banana Crumb Muffins
Adapted from this recipe on Allrecipes.com

Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 12

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. nutmeg
• 3/4 tsp. ground cinnamon
• 3 bananas, mashed
• 1/2 cup white sugar
• 1/4 cup brown sugar
• 1 tsp. vanilla
• 1 egg, lightly beaten
• 1/3 cup canola oil
• 1/3 cup packed brown sugar
• 2 tbsp. all-purpose flour
• 1/4 tsp. ground cinnamon
• 1 tbsp. butter

Directions:

1. Preheat oven to 375 degrees.  Lightly grease muffin cups or line with muffin papers.
2. In a large bowl, mix together flour, baking soda, baking powder, salt, nutmeg and cinnamon.  In another bowl, beat together the bananas, sugars, eggs and oil.  Stir the banana mixture into the flour mixture just until combined.  Spoon batter into muffin cups.
3. In a small bowl, mix together brown sugar, flour and cinnamon.  Cut in butter until mixture looks like coarse cornmeal.  Sprinkle topping over muffins.
4. Bake for 18-20 minutes or until a toothpick comes out clean.

Notes & Suggestions:

These are best served the same day.  The topping starts to soften once they are stored in a container.  They are still tasty, just no longer crunchy on top.  

Walnuts could also be added to the muffin mixture or the topping mixture as well.

You could also use this batter to make banana bread.  One batch will make 2 mini loaves.  Bake at 350 degrees for 30 minutes.  

Fluffy French Toast

After using the same french toast recipe for a few years, I have now found a new favorite.  The flour is the secret.  Top with powdered sugar and maple syrup.  Soooooo good!


Fluffy French Toast

Adapted from this recipe on Allrecipes.com

Prep Time: 10 minutes
Cook Time:  10 minutes
Serves:  12

Ingredients:

• 1/4 cup all-purpose flour
• 1 cup milk
• Pinch of salt
• 3 eggs
• 1/2 tsp. cinnamon
• 1 tsp. vanilla extract
• 1 tbsp. sugar
• 12 thick slices of bread

Directions:

1. Place flour in a large mixing bowl and slowly whisk in milk.  Whisk in egg, cinnamon, salt, vanilla and sugar.
2. Heat a lightly buttered griddle or skillet over medium heat.
3. Place bread in the egg mixture and let soak briefly.  Cook bread on each side until browned.

Notes & Suggestions:

We used French bread, but this also works great with Texas Toast type bread.

Make sure you keep the egg mixture stirred up because the cinnamon will float to the top and the flour will sink to the bottom.

Place any leftover pieces in between pieces of wax paper and freeze.  For a quick breakfast, pop them in the toaster until heated through.

We like to add the zest of 1 medium orange to the egg/milk mixture.  It gives it a great orange taste.

Simple Smoothie

There are tons of smoothie recipes out there, but I have noticed that a lot of them have weird stuff in them, like flaxseeds or protein powder.  There's nothing wrong with that stuff...it's just not my thing.  So I was happy when I found this simple, straightforward recipe.  I love making these for a quick breakfast.  They're thick and creamy, kinda like a fruity milkshake.


Simple Smoothie

Inspired by this recipe on Allrecipes.com

Prep Time: 5 minutes
Cook Time: 1 minute
Serves: 1

Ingredients:

• 6 frozen strawberries
• 1 small banana
• 1/2 cup skim milk
• 1/2 cup vanilla yogurt
• 1 tbsp. sugar, honey or artificial sweetener

Directions:

1. In a blender, combine the strawberries, banana, milk, yogurt and sugar.  Blend until smooth and creamy.  

Notes & Suggestions:

This recipe is so versatile.  You can use any kind of fruit.  Strawberry & banana is just one of my favorites.  If you can find a frozen tropical fruit mix, that is really yummy too.  I usually just throw in a handful of whatever frozen fruit I get.  Fresh fruit works great too, but I have found that the smoothie doesn't seem to come out as thick.  Adding a few cubes of ice does help though.  

I like to use Greek yogurt (I prefer Chobani brand) because it's thicker and has lots protein, which keeps you fuller longer.  I first tried using plain yogurt but I didn't like the tartness of it.  Then I discovered the vanilla. Much tastier!  

Fluffy Pancakes

This is the best pancake recipe!  Light and fluffy pancakes with the perfect texture.


Fluffy Pancakes
Adapted from this recipe on Allrecipes.com

Prep Time: 10 minutes
Cook Time: 10 minutes
Makes 6 pancakes

Ingredients:

• 3/4 cup buttermilk (or 3/4 cup milk + 2 tbsp. vinegar)
• 1 cup all purpose flour
• 2 tbsp. sugar
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 egg
• 1 tsp. vanilla extract
• 2 tbsp. butter, melted

Directions:

1. If using buttermilk, go to step 2.  If using milk, combine milk & vinegar in a medium bowl.  Set aside for 5 minutes to "sour."
2. Combine flour, sugar, baking powder, baking soda and salt in a large mixing bowl.  
3. Whisk egg, melted butter and vanilla into buttermilk (or "soured" milk).
4. Pour the flour mixture into the wet ingredients and whisk just until all lumps are gone.  Be sure not to overmix.  Let batter sit while skillet/griddle is heating up.  
5. Heat a large skillet over medium heat (or a griddle to 350 degrees) and coat with cooking spray.  Pour 1/3 cup of batter onto skillet or griddle.  Cook until bubbles appear, then flip and cook until browned on the other side.  

Notes & Suggestions:

We absolutely love these pancakes!  I rarely have buttermilk on hand so I make the "soured" milk.  I was a little apprehensive the first time I tried it, but it doesn't make anything taste sour at all so don't worry.  It's just a way of making buttermilk if you don't have any.  

The batter comes out pretty thick, so we usually add 2 tbsp. of extra milk (or buttermilk) to thin it out and make it easier to pour.  

Once you make the batter, let it sit while your skillet/griddle is heating up, and resist the urge to stir it again.  It gets a little foamy as it sits and that's what gives the pancakes their fluffy texture.

We usually serve these with a maple butter syrup.  We just mix 1 tbsp. of melted butter with 1/4 cup maple syrup.  But these would also be great with strawberries and whipped cream or any other kind of fruit topping. Yum!!!