Banana Yogurt Muffins

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Ingredients:
2 large ripe bananas, mashed
3/4 cup greek yogurt
6 Tablespoons milk
3 Tablespoons canola oil
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 Tablespoon baking powder
1/4 teaspoon salt
1/3 cup sugar
2 cups whole wheat flour

Directions:

1. Preheat the oven to 325 degrees. Grease 12 muffin tins.

2. In a large bowl, mix together wet ingredients until smooth.

3. Add the dry ingredients until just combined.

4. Bake in preheated oven for 25 to 30 minutes, or until toothpick comes out clean.

Yields: 12 muffins

Baked Granola Bars

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Ingredients: 
2/3 cup oats
1/4 cup wheat germ
1/4 cup flaxseed
1 cup rice cereal
1 cup nonfat dry milk
1/2 teaspoon cinnamon
1/4 cup canola oil
1/2 cup light corn syrup
1 teaspoon vanilla

Directions:

1. Preheat oven to 350 degrees. Grease a 9×9 square pan.

2. In a mixing bowl, combine oats, wheat germ, flax seed, rice cereal, milk, and cinnamon.

3. Stir in the canola oil, corn syrup, and vanilla until well combined.

4. Press down into the prepared baking sheet until evenly distributed.

5. Bake for 12-15 minutes. Remove from foil and cut into bars while still warm.

Yields: 12 bar

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Banana Berry Muffins

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Ingredients:
1 cup mashed banana (2 large ripe bananas)
1/4 cup yogurt
1 egg
3/4 cup milk
1 1/4 cup berries of choice
1/4 cup honey
1/4 cup brown sugar
1/4 teaspoon salt
1 teaspoon baking soda
2 1/2 cups whole wheat flour

Directions:

1. Preheat the oven to 325 degrees. Grease muffin tins.

2. In a large bowl, mix together the liquid ingredients until well blended.

3. Gently mix in the salt, cinnamon, baking soda, and flour until just combined.

4. Fold in the berries.

5. Spoon into 12 muffin tins and bake for 25 to 30 minutes or until a toothpick comes out clean.

Yields: 12 muffins

Blueberry Scones with Lemon Glaze

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Ingredients:
2 1/2 cups white flour
1 cup white whole wheat flour
1/4 cup sugar
1 Tablespoon baking powder
1/4 teaspoon salt
3 Tablespoons cold butter
1 egg
3/4 cup buttermilk
2 teaspoons vanilla
1 cup fresh blueberries (frozen)
2 Tablespoons milk

For the Glaze:
1/4 cup lemon juice
2 cups powdered sugar

Directions:

1. Preheat oven to 375 degrees.

2. Line a baking sheet with parchment paper or a greased sheet of foil.

3. Combine flours, sugar, baking powder, and salt.

4. Cut in butter until mixture resembles coarse meal.

5. Mix in egg, buttermilk, vanilla, and blueberries (freeze the fresh blueberries so they don’t get crushed as you form the dough) until dough forms.

6. Place dough on a floured surface and knead four or five times with floured hands. Form dough into an 8 inch circle on the baking sheet, about 3/4 inches thick. Using a knife, cut dough into 10 wedges.

7. Brush the 2 Tablespoons milk over the scones.

8. Bake until golden brown, about 18-20 minutes. Serve warm or at room temperature.

Yields: 10 scones

Coconut Banana Bread

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Ingredients:
1 1/2 cup mashed bananas
1/4 cup applesauce
1/4 cup greek yogurt
3 tablespoon milk
t teaspoon vanilla
1/4 cup sugar
1/2 cup coconut
1/2 teaspoon salt
3/4 teaspoon baking soda
2 cups whole wheat flour

Glaze:
1/2 cup powdered sugar
1 1/2 tablespoons lime juice

Topping:
2 Tablespoons coconut

 

Directions:

1. Preheat oven 350 degree.

2. In a large bowl mix together bananas, applesauce, yogurt, milk, vanilla, sugar, and coconut.

3. Stir in salt, baking soda, and flour until just combined.

4. Pour into a greased glass loaf and then top with extra coconut.

5. Bake for 60 minutes until golden brown or until toothpick comes out clean.

6. For the glaze whist together powdered sugar and lime juice then pour over top of bread.

Yields: 1 loaf

Apple Spiced Scones

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Ingredients:
1 cup white whole wheat flour
1 cup all purpose flour
1 Tablespoon baking powder
1 Tablespoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
3 Tablespoons cold butter
1/2 cup cold buttermilk
1/4 cup applesauce 
1/4 cup brown sugar
2 teaspoons vanilla
1 large egg
1 large apple, peeled and diced

For the glaze:
1 cup powdered sugar
1/2 teaspoon cinnamon
pinch nutmeg
2 Tablespoons milk

Directions:

1. Preheat oven to 350 degrees.

2. Mix together the flours, baking powder, cinnamon, nutmeg, and salt. Cut in butter until it resembles coarse crumbles.

3. Mix in remaining ingredients until a dough forms.

4. Knead dough several times adding extra flour as needed. Form dough into an 9 inch circle on a greased baking sheet, about 3/4 inch thick then cut into 8-12 wedges.

5. Bake 18-20 minutes, or until golden brown.

6. For the glaze: mix powdered sugar, cinnamon, and nutmeg with 2 Tablespoon milk until smooth. Drizzle over scones.

Yields: 12 scones

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Strawberry Lemon Scones

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Ingredients:
1 1/4 cups all purpose flour
1 cup white whole wheat flour
2 Tablespoons sugar
1 Tablespoon baking powder
1/4 teaspoon salt
3 Tablespoons butter, chilled
1 1/2 cups fresh strawberries, diced
2 Tablespoons lemon juice
1 Tablespoon lemon zest
2 eggs, beaten
1/2 cup milk
Topping and Glaze: 
sugar and lemon juice

Directions:

1. Preheat oven to 400 degrees F.

2. Mix together in a large bowl, flours, sugar, baking powder and salt. Add lemon zest and strawberries.

3. In a separate bowl, beat eggs then add lemon juice and milk until well combined.

4. Add the liquid ingredients to the dry ingredients and mix until moistened.

5. Place dough onto a well floured surface. Gently knead the dough by folding and pressing it about 7 times, turning the dough a quarter turn after each fold.

6. Move dough to a lightly floured parchment-lined baking sheet or greased foil and pat dough down into a 3/4 inch-thick circle. Cut circle into 8 wedges.

7. Brush wedges with lemon juice and sprink with sugar. Bake 16-20 minutes until golden brown. Drizzle scones with lemon glaze (lemon juice and powdered sugar).

Yields: 8 scones