Paleo Peanut Butter Banana Muffins

Grain-free Peanut Butter Banana Muffins I www.eatcleanwithkate.com

Hey all. Happy Monday. Hope you had a fantabulous weekend. We spent the majority of ours in my old stomping ground (Eau Claire, WI) celebrating a friend’s wedding. A weekend in Eau Claire is not complete without Spotted Cow beer, a stop at Dooley’s for their crazy cheese curds and cheap wings, and a trip to Buzzy’s for their infamous Macaroni and Cheese pizza. Yes you read that right. Macaroni and Cheese pizza. All clean eating bets were off this weekend, but it was worth it.

So today, after a weekend of celebrations (grad party, wedding, father’s day), it was time to get back to cooking. Err, I mean baking.

Let me tell you, baking is not my specialty (just ask the fiancé!). You have to be SO exact with baking, and that’s really not my style. I like to use a recipe as a guide for cooking, but most of the time we are adding things and playing with flavors as we go along. It’s the best way to do it if you ask me.

For baking, that just doesn’t translate well. I tend to substitute things a bit too much, or omit things, or add things. For example, the other day I tried to make a gluten-free vegan banana muffin recipe. It did NOT turn out. Perhaps because it called for some oat flour and I used coconut. Or that it called for milk and we only had Greek yogurt in the house. Or the fact that I added peanut butter. All could be legitimate reasons. They turned out super dry, and with a weird non-muffin like texture.

Today, I wanted to try it again. I was determined to make some banana muffins, and wanted them to have peanut butter in them.

I know what you’re thinking. Grain-free muffins? Can you make muffins without grains?

Apparently you can. And they are so delicious, you won’t even know they are missing the grains!

I found this recipe at Whole Lifestyle Nutrition and only adapted it a tiny bit. Because I’m learning my lesson, after all! There are a few other similar ones out there, but all with the same thought process. Banana, peanut butter, and eggs are the star of this show.

Although I had low expectations due to the previous day’s failure, these turned out spectacular! They have a muffin texture, are deliciously smooth, and with the right amount of sweet (or at least for me!). You could always add more honey, chocolate chips, or another of your favorite mix-ins or toppings to make these your own.

Paleo Peanut Butter Banana Muffins

Ingredients

1 cup all-natural peanut butter

2 very ripe bananas (I freeze them when they start to get really spotty, and then take them out and peel ’em as I need ’em!)

2 tbsp local honey

2 organic eggs

1 tsp vanilla extract

1/2 tsp cinnamon

1/2 tsp baking soda

1 tsp apple cider vinegar

Directions:

Mix all ingredients in medium mixing bowl until thoroughly combined.

Place liners in muffin tin (or grease really well!) and fill 2/3 of way up.

Bake at 400 degrees about 15 minutes or until top is beginning to brown and inserted toothpick comes out clean.

Enjoy!

Paleo Peanut Butter Banana Muffins

Peanut butter and banana. Another of my favorite combos!

Alright you all. Have a wonderful rest of the night. It’s off to teach yoga and then hopefully (weather permitting!) to a baseball game!

Until next time…

Kate

What are your favorite kind of muffins?

Grain-free Peanut Butter Banana Muffins
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
 
Delicious grain-free muffins that are easy to make and good for you!
Ingredients
  • 1 cup all-natural peanut butter
  • 2 very ripe bananas (I freeze them when they start to get really spotty, and then take them out and peel 'em as I need 'em!)
  • 2 tbsp local honey
  • 2 organic eggs
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • ½ tsp baking soda
  • 1 tsp apple cider vinegar
Instructions
  1. Mix all ingredients in medium mixing bowl until thoroughly combined.
  2. Place liners in muffin tin (or grease really well!) and fill ⅔ of way up.
  3. Bake at 400 degrees about 15 minutes or until top is beginning to brown and inserted toothpick comes out clean.
  4. Enjoy!

 

 

Blueberry Banana Protein Smoothie

Blueberry Banana Protein Smoothie I www.eatcleanwithkate.com

Howdy Partners. And Happy Martin Luther King Jr. Day.

(And happy Blueberry Banana Protein Smoothie Day!)

Blueberry Banana Protein Smoothie I www.eatcleanwithkate.com

“Darkness cannot drive out darkness; only light can do that. Hate cannot drive out hate; only love can do that.” – MLK Jr.

I love that quote. I have even shared it with my yoga classes. It’s a good reminder for what I’m about to touch on.

Last Friday, my dad’s battle with liver cancer finally came to an end. He was 58. This month four years ago, doctors gave him 6-8 months to live. He didn’t want treatment (as he knew it was terminal), he just wanted to continue living his life to the fullest. And fullest he did. He moved to Europe, living primarily in Ireland, and spending the winters in Lanzorate. He also visited England several times to see family. I had the opportunity to visit him while he lived abroad, first in Ireland, then in Lanzorate, and then again this past November with the fiancé. It was a once-in-a-lifetime trip, especially since that’s where we got engaged. :)

Looking back, there are lots of sweet sweet memories. Growing up on the St. Croix river, cruising along in the old wood boat, camping for up to two weeks at a time. Spending time with him up at our cabin on Big Marine. Having my dad as my soccer coach from 2nd to 12th grade (for better or for worse!). All those chats to and from games and practices. The time he wouldn’t let me go the bathroom during a game (“If you pee your pants, it means you’re working hard!” Riiight.). Memories of long hours at the kitchen table, sitting with my childhood friend, my dad tutoring us in history (still not my strongest subject – just ask the fiancé!). And the times when he re-explained a math concept for the bazzilionth time, because again, I just didn’t quite understand.

Then after college I took a job at Wells Fargo downtown Minneapolis, and we would ride into work together. Complaining about the corporate world. Talking about life.

And finally, there were the many many travels. The times we went to Mexico and Dominican Republic with our family and friends. The trips to San Diego while he was there on business. And the last few years, when I got to visit him abroad. Especially the trip to Lanzorate, where it was so breathtakingly beautiful.

My dad, like everyone, had his fair share of demons. There were dark times mixed in between those sweet memories, especially in the later years of his life.

But as Mr. MLK would say:

“Forgiveness is not an occasional act. It is a permanent attitude.”.

And,

“I have decided to stick with love. Hate is too great a burden to bear.”

I always loved my dad. Always wanted to see him and spend time with him when he was home. Missed him when I hadn’t talked to or seen him in awhile.

I think what Martin Luther King Jr. was trying to say is that, now matter what, love wins. Love will always win. And I choose to remember those memories of my dad that were filled with love.

dad

Sharing our love for soccer.

Thank you for letting me (and listening to me!) write about my dad. Writing always brings me peace.

What else brings me peace? Cooking. 

So with that, today I’ve got for you a Blueberry Banana Protein Smoothie. After a weekend filled with good friends and not-so-healthy food (cheese curds, fries, wings, mini meatballs, beer – I wasn’t kidding!), it is nice to be home cooking again. 

Well I guess making smoothies isn’t technically “cooking”. But still. It’s good, and good for you. And that counts for something. Right? :)

Blueberry Banana Protein Smoothie

Ingredients:

3/4 cup yogurt (I used Nancy’s Plain Organic Yogurt – regular works better than Greek for this recipe)

1 cup fresh blueberries

1 frozen banana

1 TBSP chia seeds

2 TBSP peanut butter

Directions: 

1) Let banana thaw until peel is easily removed.

2) Add all ingredients into blender (or a Magic Bullet – my fave!).

3) Blend until smooth.

4) Enjoy!

 

Until next time, keep on keeping on. And eating clean of course :)

Blueberry Banana Protein Smoothie
Prep time: 
Total time: 
Serves: 1-2
 
A delicious Blueberry Banana Protein Smoothie. Thick and creamy!
Ingredients
  • ¾ cup yogurt (I used Nancy's Plain Organic Yogurt - regular works better than Greek for this recipe)
  • 1 cup fresh blueberries
  • 1 frozen banana
  • 1 TBSP chia seeds
  • 2 TBSP peanut butter
Instructions
  1. Let banana thaw until peel is easily removed.
  2. Add all ingredients into blender (or a Magic Bullet!).
  3. Blend until smooth.
  4. Enjoy!

Real Recipe: Gluten-free, Vegan Banana Pancakes!

pancakes

Alright, so I officially fell off the blogging every day bandwagon this week. But hey, life happens!

On Wednesday, I made these seriously delicious gluten-free vegan pancakes. I know that sounds like an oxymoron (I wasn’t a believer at first either!). But it’s not, and I’m here to prove it :)

As for the rest of the week, the “detox” slowly faded. Thursday I didn’t have time to eat lunch (after running from my coaches meetings to my haircut to the parade for the bf’s football team) and thus was beyond hungry once I got to the parade. I had even packed stuff to make a salad but didn’t get time to make it up. At least I had good intentions, right?! :) So I had a mint, a few tootsie rolls, and a mini Jimmy John’s sandwich they were giving out for free (I mean, it was free, after all. Besides I was sooo hungry at that point!).

That night after the parade we went out with a few other coaches and grabbed a beer (first drink of the week) and had the most insanely spicy pizza I’ve ever tasted. Like inedible spicy. So I had a few bites, and that was that.

Friday I was at a soccer conference all day, and had a veggie sandwich (as well as the cookie and chips and apple in the box lunch!). And for dinner that night, we went to a last minute bbq. We brought our own meat to grill, so I had a a chicken brat with feta and spinach from Whole Foods. The first piece of meat I had all week. Weirdly, I didn’t crave meat all week (or maybe not that weird, as I used to be a vegetarian for awhile!).

After that, all bets were officially off. I rang in the end of the week by polishing off a bottle of wine and indulging in a piece of mac n cheese pizza. Which was frickin delicious. Brought me back to college…bar close…waiting in a long line for a slice of the stuff. Mmm mmm.

So what did I get out of this mini “detox” week? Read on:

1) More energy. Like insanely more. Even after not sleeping great a few days this week (from the crazy dreams I had about soccer season starting!), I never felt like I needed a nap. And no mid afternoon crashes (except when I had that box lunch – surprise surprise).

2) Consuming more vegetables and whole grains. When you can’t eat processed bread, pasta, crackers, etc. you are forced to eat more whole foods. Which is awesome.

3) That being a bit hungry is ok. In our society we can be so afraid of hunger. Stuffing ourselves or eating more than we should because we don’t know when we will have time to eat next. It’s ridiculous! I know it’s not good to get too hungry (and thus binge on everything and anything around!), but not feeling completely full after meals is ok too.

4) Planning for meals takes a bit more work. This week took more than one trip to the grocery store and much more meal planning than usual. However, it was worth it!

5) New recipes. Gluten-free, vegan recipes that I would actually make again. Even when I’m letting myself eat those things. Because they were just that darn good (especially these pancakes!).

6) And finally, that I will definitely be doing this again. And not only that, I will be attempting to eat less processed (even if it is “whole grain”), gluten and dairy all of the time. I feel better, eat more whole grains and vegetables, and feel better about my choices. Win!

So yesterday morning, I made eggs for breakfast. The bf and I went out and shared some appetizers with friends (chicken wings, pub pretzels, tacos, nachos – the entire smorgasbord!). And we had a couple drinks to celebrate our “end-of-summer” (aka the start of fall football/soccer season).

However, even though I overly indulged this weekend, you can bet I’ll be a little more conscious about my choices from here on out. Especially when they make me feel soooo good.

Oh and the pancakes? Yes, I didn’t forget. These were beyond easy to make (I used my Magic Bullet to pulse the oats into a flour). And are seriously so good. Fluffy, moist, and full of flavor. Try them out! You might become a believer yourself :)

Gluten-free Vegan Banana Pancakes

(Recipe adapted from http://almondsandavocados.com/banana-bread-oat-pancakes-gluten-free-vegan/)

Ingredients:

1 cup oat flour (I made my own by putting oats in a food processor)

1 tsp baking soda

1/4 tsp fine sea salt

1/4 tsp cinnamon

1/8 tsp nutmeg

2 bananas

1/2 cup milk (I used hemp milk)

2 tsp ground flaxseed

2 tsp maple syrup

1/2 TBSP coconut oil

1 tsp vanilla extract

walnuts, optional

chocolate chips, optional

Directions: 

1) Heat butter or oil in large skillet

2) In large mixing bowl, combine all dry ingredients (oat flour through nutmeg)

3) In a blender or food processor (I used the Magic Bullet), combine all other ingredients (from bananas through vanilla extract)

4) Mix wet ingredients into dry until just combined (fold in walnuts and chocolate chips if using)

5) Pour the batter into the skillet, cook until small bubbles have formed and underside is golden brown

6) Flip and continue cooking until finished, continue until all batter is used up

7) Serve with butter, pure maple syrup, sliced bananas, coconut flakes, or whatever else floats your boat!

pancakes

Gluten-free, Vegan Banana Pancakes!
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Fluffy, light gluten-free and vegan pancakes. A delicious, healthy must try!
Ingredients
  • 1 cup oat flour (I made my own by putting oats in a food processor)
  • 1 tsp baking soda
  • ¼ tsp fine sea salt
  • ¼ tsp cinnamon
  • ⅛ tsp nutmeg
  • 2 bananas
  • ½ cup milk (I used hemp milk)
  • 2 tsp ground flaxseed
  • 2 tsp maple syrup
  • ½ TBSP coconut oil
  • 1 tsp vanilla extract
  • walnuts, optional
  • chocolate chips, optional
Instructions
  1. Heat butter or oil in large skillet
  2. In large mixing bowl, combine all dry ingredients (oat flour through nutmeg)
  3. In a blender or food processor (I used the Magic Bullet), combine all other ingredients
  4. Mix wet ingredients into dry until just combined
  5. Pour the batter into the skillet, cook until small bubbles have formed and underside is golden brown
  6. Flip and continue cooking until golden brown on other side, repeat until all batter is gone
  7. Serve with pure maple syrup
Notes
Can also add chopped walnuts/chocolate chips to the batter

Real Recipe: Banana Muffins with Granola

Banana Muffins with Granola I www.eatcleanwithkate.com

MEA is here. For those of you who are in the education field and live in Minnesota, you know what that means. 4-day weekend! Being I have the time (and per the boyfriend’s request) I decided to make some banana muffins this afternoon. Never made banana muffins before, but decided it’s got to be a lot like making banana bread (although then I realized I don’t think I’ve ever made that either!). So looking up some recipes online, I decided to go with Tyler Florence’s recipe (from The Food Network), with my own substitutions/additions of course :)

If you’re looking for a yummy banana muffin recipe, this is it (although I’ve got to admit, I don’t have any other recipes to compare to!). Still, they were delicious. Perfect amount of banana, with just enough crunch. When you’ve got the time to do some baking (and some overripe bananas!), bake some Banana Muffins with Granola. You won’t be disappointed, I promise!

20121018_145040

Banana Muffins with Granola

Serves about 18 muffins
Prep time 20 minutes
Cook time 15 minutes
Total time 35 minutes
Allergy Egg, Wheat
Dietary Vegetarian
Meal type Breakfast
Misc Child Friendly
These delicious Banana Muffins with Granola have just the right amount of banana balanced with a little crunch! Enjoy warm out of the oven or at room temperature.

Ingredients

  • 2 cups all-purpose flour (preferably organic )
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 overripe bananas (preferably fair-trade )
  • 1 cup brown sugar
  • 3/4 cups butter, melted and cooled (preferably organic )
  • 2 eggs (preferably organic )
  • 1 teaspoon vanilla extract (all-natural )
  • 3/4 cups granola

Note

I used Udi's Original Granola with banana chips, raisins, and nuts for a bit of a crunch! You could also sprinkle some granola on top of the muffins before you bake.

You could substitute 1 cup whole-wheat flour for 1 cup all-purpose flour if you're looking to add more fiber to the recipe (although bananas already pack some good fiber!).

Directions

Step 1
Preheat oven to 375 degrees
Step 2
Lightly butter or spray two muffin tins
Step 3
Combine flour, baking soda, and salt in large mixing bowl, set aside
Step 4
Mash two of the bananas with a fork in a small bowl, leaving some of the texture
Step 5
Whisk the other two bananas and the sugar together in separate bowl until banana chunks are dissolved, about three minutes
Step 6
Add in the melted butter, eggs, and vanilla and beat until well mixed, scraping down the sides of the bowl as you go
Step 7
Mix in the dry ingredients until just combined
Step 8
Fold in the granola and mashed bananas with a rubber spatula
Step 9
Spoon the batter into the muffin tins, about 1/2 to 3/4 full depending on size of muffins preferred
Step 10
Bake approximately 15 minutes, or until inserted toothpick comes out clean and muffins are browning on top
Step 11
Let cool for a few minutes
Step 12
Enjoy warm or room temperature (with a slab of your favorite butter of course!)

As it states above, I used Udi’s Gluten-free Original Granola (see my recommendation here!). It’s a great alternative to regular granola if you’re looking for a bit more crunch in your muffins!