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!

 

 

No Bake Chocolate Peanut Butter Balls

Chocolate Peanut Butter Balls I www.eatcleanwithkate.com

Ahhhhh. The end of a long weekend. Nothing better than having an extra day to enjoy with loved ones, spend time outdoors, or get a few extra things done.

(And eating these chocolate peanut covered babies.)

Chocolate Peanut Butter Balls I www.eatcleanwithkate.com

But more on that later! :)

I hope you had a wonderful Memorial Day weekend as well.

Saturday we golfed up in Albany, a little over an hour from the cities. It was my second time out this summer, and I always like to think I’m getting better as the summer rolls along. Or at least that’s what I’d like to think. :)

Chocolate Covered Peanut Butter Balls I www.eatcleanwithkate.com  Perfect day for a round of golf.

We then spent the rest of the weekend hanging out at our friend’s parents house on the lake. The weather was beautiful, although the water was pretty darn cold! I jumped in anyway, and it was definitely a shock to the system. We also grilled, took a few pontoon rides, and had a fire each night. A successful weekend to say the least!

Chocolate Covered Peanut Butter Balls I www.eatcleanwithkate.com A view I will never get sick of. 

Today we got up and left right after breakfast, in order to beat traffic and get a few things done. I ended up laying outside for awhile, reading and soaking up the sun. It was too nice to not be outside!

Chocolate Covered Peanut Butter Balls  I www.eatcleanwithkate.com A few of my favorite things.

I put a few lemon slices in my water as it has a few added health benefits to just drinking plain water, not to mention it’s a bit more refreshing! If you want to learn more about the health benefits of lemon water, check out this article here.

After I got done getting my daily dose of vitamin D, I went inside and whipped together these Chocolate Covered Peanut Butter Balls. Now that my 10 days of no sugar is done, I can actually bake again. Although it was 85 degrees out today, and humid as heck. So too hot to actually turn on the oven. Besides I was craving something sweet, yet cold.

I now know what they mean about sugar acting like a drug in your body. Although my sugar cravings subsided towards the end of those 10 days, now that I have spent an entire weekend eating s’mores and other good things (filled with sugar, I’m sure!), I can’t seem to stop craving it! My body also feels a bit out of whack and I’m extremely thirsty lately. Bah! Time to start another detox perhaps. :)

Anyway, that didn’t seem to stop me from making these bad boys. Although I did try to make them with the least amount of refined sugar as possible. They are smooth on the inside, with a crisp outer chocolate shell. I just used the chocolate chips we had in the house, but next time I’d like to try melting down the no-sugar added chocolate that I talked about in Day 9 Fed Up Challenge.

Did I mention these are frozen? Melt in your mouth on a too-hot-to-bake kind of day. Enjoy! :)

No Bake Chocolate Peanut Butter Balls

Adapted from minimalistbaker.com.

Ingredients:

1 cup all-natural (no sugar added) peanut butter, or other favorite nut butter (I used sunflower seed butter)

3 TBSP honey

1 1/2 TBSP coconut flour

1 TBSP flax meal (optional)

1 TBSP cacao nibs (optional)

1 tsp fine sea salt

3/4 cup favorite chocolate chips

1 TBSP coconut oil

Directions: 

Mix peanut butter with honey in medium mixing bowl until smooth.

Add in coconut flour and mix well. If mixture is still a bit runny, add more flour until thickens into cookie dough-like texture.

If using flax meal or cacao nibs, add in and stir to combine evenly. These just up the nutrition value of the final product!

Roll “dough” into small balls and place on baking sheet lined with parchment paper. Mine made 16.

In a small saucepan, melt chocolate chips and coconut oil over low heat.

When chocolate is completely melted, take off heat.

Using a spoon, place ball in chocolate and coat evenly, then place ball back on parchment. Repeat until all balls are coated.

Place baking sheet in freezer and freeze 10 to 12 minutes or until chocolate has hardened.

Serve cold and store leftover in plastic freezer bag. (If you have any leftovers, that is!)

Chocolate Peanut Butter Balls I www.eatcleanwithkate.com

Chocolate and peanut butter, a perfect combination!

OK friends, that’s it for now. Got any favorite no-bake desserts of your own? Feel free to leave me a comment below – I love hearing from you!

Chocolate Peanut Butter Balls (Gluten-free and Vegan)
Prep time: 
Total time: 
Serves: 16
 
Gluten-free and Vegan No-bake Chocolate Peanut Butter Balls. Easy to make and delicious on a hot summer day!
Ingredients
  • 1 cup all-natural (no sugar added) peanut butter, or other favorite nut butter (I used sunflower seed butter)
  • 3 TBSP honey
  • 1½ TBSP coconut flour
  • 1 TBSP flax meal (optional)
  • 1 TBSP cacao nibs (optional)
  • 1 tsp fine sea salt
  • ¾ cup favorite chocolate chips
  • 1 TBSP coconut oil
Instructions
  1. Mix peanut butter with honey in medium mixing bowl until smooth.
  2. Add in coconut flour and mix well. If mixture is still a bit runny, add more flour until thickens into cookie dough-like texture.
  3. If using flax meal or cacao nibs, add in and stir to combine evenly. These just up the nutrition value of the final product!
  4. Roll "dough" into small balls and place on baking sheet lined with parchment paper. Mine made 16.
  5. In a small saucepan, melt chocolate chips and coconut oil over low heat.
  6. When chocolate is completely melted, take off heat.
  7. Using a spoon, place ball in chocolate and coat evenly with chocolate, then place ball back on parchment. Repeat until all balls are coated.
  8. Place baking sheet in freezer and freeze 10 to 12 minutes or until chocolate has hardened.
  9. Serve cold. Enjoy!

Related articles across the web

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 Peanut Noodles

gluten-free-peanut-noodles

Well hello there. Another Friday upon us! :)

Last weekend we had a fantastic time with the Aussies in town. Dinner out, bar bingo, The Annual Ugly Sweater Party (TAUSP) (and yes, it deserves to be titled with a ‘the’ in front of it!), and Sunday brunch. Not to mention a lot of long overdue conversation and laughs!

sweaters

Celebrating in style :)

Wednesday night we had a “going away” dinner at 112 Eatery (yum!) for our friends. I believe by now they are back in good ‘ol Australia. Their time here was too short (if you ask me!), and I miss them already. Now to get to saving so we can go visit them sometime…

:)

Anyway, backing up. Monday night I made a batch of these noodles, with leftover cucumber and rotisserie chicken from the appetizers (Barbeque Chicken Dip and Onion Dip) we made for TAUSP. Both dips were good, but I’ve decided next time I’m making the barbeque chicken one with some Ranch (because everything tastes better with Ranch – all-natural of course!). I also didn’t take any pictures of it. So next time, it will have Ranch, and be photographed. And then it will be posted on here :)

As for today, I give you this: Gluten-free Peanut Noodles. I’ve made these before (here!), but altered the recipe as I used gluten-free noodles (and changed up the sauce a bit!). More of a spring/summer dish than winter as it’s served cold, but I was craving it!

Make and enjoy now, or wait until the warm days of spring/summer are upon us (not that I’m counting, yet). It’s sure to please!

Gluten Free Peanut Noodles

Ingredients:

8 oz. rice noodles or gluten-free linguine

1 cup rotisserie chicken

1/3 cup smooth peanut butter

3 TBSP Tamari (gluten-free) soy sauce

1 TBSP sesame oil

2 TBSP rice vinegar

1 TBSP agave (or honey)

2 1 inch. pieces of ginger

3 garlic gloves

1 medium cucumber, sliced thinly

1/2 TBSP Sriracha sauce (more or less to your taste!)

water (to thin sauce)

cilantro, to garnish (optional)

chopped peanuts, to garnish (optional)

green onion, sliced thinly, to garnish (optional)

Directions:

1) Cook noodles according to directions

2) Rinse noodles with cold water. Toss in sesame oil.

3) Add ginger and garlic to food processor, process until minced

4) Add in peanut butter, soy sauce, Sriracha, vinegar, and agave, and process until smooth

5) Thin with warm water to desired consistency

6) Toss noodles in sauce until evenly coated

7) Fold in chicken and cucumbers

8) Top with chopped peanuts, scallions, and cilantro if desired

9) Enjoy!

 

gluten-free-peanut-noodles

Gluten Free Peanut Noodles
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
A delicious gluten-free peanut noodle dish. Light on the oil, heavy on the flavor!
Ingredients
  • 8 oz. rice noodles or gluten-free linguine
  • 1 cup rotisserie chicken
  • ⅓ cup smooth peanut butter
  • 3 TBSP Tamari (gluten-free) soy sauce
  • 1 TBSP sesame oil
  • 2 TBSP rice vinegar
  • 1 TBSP agave (or honey)
  • 2 1 inch. pieces of ginger
  • 3 garlic gloves
  • 1 medium cucumber, sliced thinly
  • ½ TBSP Sriracha sauce (more or less to your taste!)
  • water (to thin sauce)
  • cilantro, to garnish (optional)
  • chopped peanuts, to garnish (optional)
  • green onion, sliced thinly, to garnish (optional)
Instructions
  1. Cook noodles according to directions
  2. Rinse noodles with cold water. Toss in sesame oil.
  3. Add ginger and garlic to food processor, process until minced
  4. Add in peanut butter, soy sauce, Sriracha, vinegar, and agave, and process until smooth
  5. Thin with warm water to desired consistency
  6. Toss noodles in sauce until evenly coated
  7. Fold in chicken and cucumbers
  8. Top with chopped peanuts, scallions, and cilantro if desired
  9. Enjoy!

Make Your Own: Gluten-free Chewy Granola Bars

20130523_140742

Stayed home from work today with a sore throat and earache (teaching always proves to be extremely difficult with a sore throat!). It has been ridiculously cold/rainy here (but of course it’s sunny as I write this), and I have spent a lot of time outside coaching soccer in this oh-so-peachy weather (sense my sarcasm?). Have been fighting off the sore throat for a couple days now, but after running with my kids at practice last night (in the cold/rain of course), I was in for it.

So I slept in. Cleaned the kitchen. Did some laundry. And made these delicious chewy granola bars. I have been meaning to make my own granola bars since forever. However, time has been scarce lately (especially for experimenting in the kitchen!) and I just haven’t gotten around to it. I haven’t been buying granola bars lately either, as I’ve been telling myself I will make my own soon. And the time finally came!

These were really easy to make, and just as tasty (if not more so!) than even the best store-bought brands. Plus I know exactly what went in them, and that’s always a plus. :)

In terms of what ingredients you want to add in, the options really are endless. Here’s how you start:

Ingredients:

1 egg

1/3 cup brown sugar

1/2 cup peanut butter

1/4 cup agave (can substitute honey)

1/3 cup coconut oil (can substitute melted butter)

2 cups gluten-free oats (I like Udi’s!)

1/3 cup favorite nut or nut/seed mix (slivered almods, toasted pecans, sunflower seeds, flax seeds, etc.)

1/3 cup favorite dried fruit (raisins, dried cranberries, etc.)

1 tsp vanilla extract

1/2 tsp cinnamon

1/3 cup chocolate chips (optional)

Directions:

1) Preheat oven to 350 degrees

2) Line a baking sheet with parchment paper or grease with butter

3) Beat egg in large mixing bowl

4) Add in peanut butter, brown sugar, and agave

5) Add in coconut oil, oats, nuts, and fruit

6) Stir to combine and fold in chocolate chips (if using)

7) Pour onto baking sheet. Using a spatula, spread mixture evenly, pressing down as you go.

8) Bake for about 12-15 minutes, or until edges are starting to brown

9) Remove from oven and let cool for at least an hour before cutting. NOTE: If you try and cut them up while still warm, the bars will fall apart!

10) Cut into squares or rectangles (or whatever you prefer), and enjoy!

11) Store leftovers in airtight container or bag


20130523_140809

These ones are made with slivered almonds, pepitas (pumpkin seeds), sunflower seeds, currants, dried cranberries, and chocolate chips. Yum!

Make Your Own: Gluten-free Chewy Granola Bars
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Delicious, gluten-free chewy granola bars that are so simple to make!
Ingredients
  • 1 egg
  • ⅓ cup brown sugar
  • ½ cup peanut butter
  • ¼ cup agave (can substitute honey)
  • ⅓ cup coconut oil (can substitute melted butter)
  • 2 cups gluten-free oats
  • ⅓ cup favorite nut or nut/seed mix (slivered almods, toasted pecans, sunflower seeds, flax seeds, etc.)
  • ⅓ cup favorite dried fruit (raisins, dried cranberries, etc.)
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • ⅓ cup chocolate chips (optional)
Instructions
  1. Preheat oven to 350 degrees
  2. Line a baking sheet with parchment paper or grease with butter
  3. Beat egg in large mixing bowl
  4. Add in peanut butter, brown sugar, and agave
  5. Add in coconut oil, oats, nuts/seeds, and fruit
  6. Stir to combine and fold in chocolate chips (if using)
  7. Pour onto baking sheet. Using a spatula, spread mixture evenly, pressing down as you go.
  8. Bake for about 12-15 minutes, or until edges are starting to brown
  9. Remove from oven and let cool for at least an hour before cutting. NOTE: If you try and cut them up while still warm, the bars will fall apart!
  10. Cut into squares or rectangles (or whatever you prefer), and enjoy!
  11. Store leftovers in airtight container or bag

Real Recipe: Easy Peanut Noodles with Lime Vinaigrette Salad

DSC00136

Stopped at the farmer’s market today to pick up some fresh cucumbers, the last ingredient I needed to make a Peanut Noodle dish I have been craving for the past couple of weeks. It was a perfect dish for a hot night, in which one of my best friends and I sat on the porch catching up on our lives, sipping our glasses of wine, and eating what turned out to be a delicious meal!

This dish is light enough for a warm summer night, yet filling at the same time. I made mine without meat (you’ll find I don’t cook with meat very often!), but you could add cooked chicken to yours if you prefer the extra protein.

Easy Peanut Noodles (adapted from smittenkitten.com’s Peanut Sesame Noodles) (feeds approximately 6 people)

Ingredients:

1 lb. soba or spaghetti noodles (I used organic whole-wheat spaghetti noodles)

4 scallions, thinely sliced (organic preferably)

2 red bell peppers, cut into thin strips (organic preferably)

2 medium cucumbers, thinly sliced (organic preferably)

1/2 cup peanut butter (organic preferably)

1/4 cup soy sauce

3 cloves garlic, minced (organic preferably)

2 tbsp rice vinegar

2 tbsp sesame oil

1 tbsp honey

1 pinch red pepper flakes, or a squirt of hot sauce or chili paste (more if you like it spicy!)

1/2 cup roasted peanuts, chopped (optional)

 

 Directions:  

  1. Boil 6-8 quarts of water (covered with a lid to save time and energy!)

  2. While water is coming to a boil, combine peanut butter, soy sauce, rice vinegar, garlic, sesame oil, honey, and pepper flakes in a bowl; whisk to combine (can add hot water to thin out sauce, I used about 1/4 cup)

  3. When water reaches a boil, cook noodles according to directions (or until tender)

  4. Drain noodles and add back into pot

  5. Pour in peanut sauce

  6. Add scallions, bell peppers, and cucumbers; stir to combine

  7. Garnish with chopped peanuts (optional)

  8. Can serve warm immediately, or put into fridge for 10-15 minutes and serve cool

Lime Vinaigrette Salad

Ingredients:

6 cups salad (I used Romaine, but a Spring Mix would work well too!) – organic

1/4 cup scallions, thinly sliced

1/4 cup cilantro leaves, roughly chopped

1/4 cup roasted peanuts, chopped

1/4 cup peanut oil

1/2 tbsp peanut butter

1 tsp soy sauce

1 garlic clove, minced

2 limes, cut into quarters (approximately 1/4 cup lime juice)

 

Directions:

  1. Add peanut oil, peanut butter, soy sauce, garlic, lime juice (from whole limes), and peanuts together in bowl; stir to combine

  2. Combine salad, scallions, and cilantro leaves together

  3. Pour dressing over salad; toss to combine

Mmm…nothing says summer like a light, refreshing, clean dish like this! Enjoy!