Banana Chocolate Chip Baked "Donut Holes"

One great memory I have of my childhood were all the homemade treats my mom made for us as kids.  There was nothing better than walking through the door to the scent of homemade cookies or a fresh batch of muffins.  Any troubles that may have happened at either school or work were immediately forgotten to the promise of a warm baked good in your belly.

Lately I've been trying to offer the same thing to my kids.  The cheers alone when I announce what will be coming out of the oven soon make it all worth it.  These mini banana muffins, or should I say "donut holes" were a particular hit.  I call them donut holes because the original recipe is actually of a baked donut, but since I don't have the right pan for that, this is what we did instead.  Since it's meant to be a baked donut, they are a bit denser and chewier than a traditional cakey muffin.  They are also a snap to make, and use Greek yogurt, adding more protein and less fat.

Banana Chocolate Chip Baked "Donut Holes"
Adapted from Janie's Kitchen

Ingredients

1 cup Mashed Ripe Banana (Roughly 2 small bananas)
1/2 cup Sugar
1/2 cup Fat Free Greek Yogurt 
1/4 cup Unsalted Butter (Melted)
2 Eggs (Room Temperature)
1 teaspoon Pure Vanilla Extract
2 cups White Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1 cup Mini Chocolate Chips


Topping (If Desired)
1/4 Cup Sugar
1 Tb Cinnamon

Directions

Preheat the oven to 325.

Using the electric mixer with whisk attachment, add mashed banana, sugar and Greek yogurt.  Mix until incorporated.

Add melted butter, eggs, and vanilla extract, and mix.

Add flour, baking powder, baking soda and salt to the batter and mix until just incorporated.  Do not overmix.

Using a spatula, fold in chocolate chips.  With a spoon, scoop batter into sprayed mini muffin cups.  Fill until 3/4 full.

Either sprinkle cinnamon sugar on before baking, or dip in melted butter and dip in cinnamon sugar AFTER baking.  I did the first to save on calories, although I have no doubt that the latter choice is amazing.

Bake 12-15 minutes, until mini muffin is slightly springy and golden brown.

Greek Yogurt Blueberry Banana Bread

Feeding kids is tough!  My kids are not necessarily the pickiest eaters, but they LOVE sugary sweets, and I am constantly looking to replace their desire for a cookie with a carrot or an apple.  But I also don't want to constantly deprive them, they're still kids and I'd like for them to enjoy something tasty and sweet.

Which is why I'm always happy to find recipes like these.  Low in fat and processed sugar, but still a colorful, sweet treat.  I packed this in my kids' lunchboxes and they both loved it.  Talk about a win win!

Greek Yogurt and Blueberry Banana Bread
From No Sugar Sweet Life

Ingredients

1 1/2 cup Whole Wheat Pastry Flour

3 tablespoons Whole Wheat Pastry Flour

1 1/2 teaspoon Baking Powder

1/2 teaspoon kosher salt ((optional))

1/2 cup Brown Sugar (or 1/4 cup agave nectar)

1 teaspoon Vanilla Extract

3 Large ripe bananas 

2 Eggs

6 ounces Chobani Vanilla Greek Yogurt (or Blueberry)

1 cup Blueberries (fresh or frozen)

Directions

Preheat oven to 375 degrees.  Start by combining flour, baking powder, salt in a large mixing bowl.

In a separate bowl, mash bananas with a fork until they are gooey and liquid-like.

Add eggs, vanilla and brown sugar� mix thoroughly.

Add greek yogurt

Whisk until everything is well combined and there are no lumps.

Pour the wet ingredients into the dry ingredients, and mix until just combined.  At this point, fold in the blueberries.

Pour batter into a greased loaf pan and distribute evenly.

Put into the oven and bake for one hour, or until the top is golden brown and a toothpick comes out clean.

Transfer to a cooling rack and (try to) let the bread cool for at least ten minutes before slicing.

Peanut Butter Banana Bread

I am a total sucker for "creature comforts." I love big snuggly blankets, oversized flannel pajama pants, a nice warm, or cold beverage, and a good book to lose myself in. I look forward to the evenings after the kids have gone to bed to enjoy all of those. But sometimes during the day I'll take a moment or two to indulge in some "me time."

There is nothing better than a quiet cup of afternoon tea. The kids are preoccupied and I can sneak away and sip a cup, while enjoying a small snack. This peanut butter banana bread was a real treat, and I was very sad when it was eaten up.

 I'm already a big fan of banana bread, but what set this apart was the glaze. Oh my goodness, I've never had peanut butter glaze until this bread, but I would eat that stuff on just about anything.  The banana bread is not too sweet, with earthy undertones of peanut butter.  This is a bread that I would happily make again and again.

Peanut Butter Banana Bread 

Cooking Light August 2010

Ingredients

• Bread:
• 1 1/2 cups mashed ripe banana
• 1/3 cup plain fat-free yogurt
• 1/3 cup creamy peanut butter
• 3 tablespoons butter, melted
• 2 large eggs
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 6 3/4 ounces all-purpose flour (about 1 1/2 cups)
• 1/4 cup ground flaxseed
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 2 tablespoons chopped dry-roasted peanuts
• Cooking spray
• Glaze:
• 1/3 cup powdered sugar
• 1 tablespoon 1% low-fat milk
• 1 tablespoon creamy peanut butter

 

Directions

1. Preheat oven to 350�.

2. To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Stir in nuts. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350� for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.

4. To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.

Bananas Fosters Topped Overnight French Toast

Maybe I'm way off, but eating healthier doesn't seem to be as hard as it once was. I think a lot of that has to do with the fact that as a society, we've become much more aware of what we are putting in our bodies. Grocery stores offer a large variety of fresh produce, whole grain foods, and low-fat products. Restaurants are now required to put the amount of calories next to every dish they serve. Even fast-food restaurants are helping us out by offering healthier sandwiches and sides and making portions smaller.

But another change I've noticed since the first time I did Weight Watchers over ten years ago (TEN!) is that we're learning how to cook really good food without compromising on taste. Gone are the days of a dry piece of chicken with steamed veggies (I literally dry-heaved having to type that) and in are beautiful dishes packed with colors and flavors, as well as nutrition. Less weird ingredients, and way more delicious meals on our plates. I have rarely felt deprived since starting Weight Watchers again in January, something of which I am very grateful of, and has consequently helped me to lose twenty pounds.

One website that I have fallen head-over-heels in love with has been Gina's Skinnytaste blog. All of her recipes have the old and new points value, and every single thing she posts looks crazy delicious, you don't need to be dieting to appreciate her recipes. My husband made this awesome french toast for me for Mother's Day, and as a non-breakfaster, I couldn't have been more excited to gobble this up. It.Was.Amazing. So sweet, so rich, so filling, you must give this a try, the whole family loved it. Check it out here and enjoy!

Breakfast Cookies

As I've mentioned in the past, I'm not much of a breakfast person. Nothing sounds worse to me first thing in the morning then eating. Luckily for my kids, my husband loves breakfast. Being the baker-man that he is, my kids are always enjoying waffles, pancakes and cinnamon rolls. So when he took off to Texas for two weeks, I had to step it up in the morning and take on the role of the fun breakfast maker.



Imagine how much fun I had greeting my kids first thing in the morning with the phrase "I'm making cookies for breakfast!" Yeah that's right, mom can be cool too! But these aren't regular cookies, they're packed with banana, peanut butter, wheat germ and dried fruit. For good measure I threw some chocolate chips in there, because, well, you know. They're fluffy and have more of a cake-like texture, but they're so delicious and go great with milk. So go ahead, make cookies for breakfast!



Breakfast Cookies
By Food.com

Ingredients

1/2 cup peanut butter
1/2 cup butter, softened
3/4 cup brown sugar
1 eggs
1 teaspoon vanilla
1 cup bananas, mashed
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup flour
3/4 cup wheat germ
2 cups rolled oats
1 cup raisins or 1 cup other dried fruit
1/2 cup mini chocolate chips (optional)

Directions

1. Preheat oven to 350 degrees.

2. Combine peanut butter and butter and beat on medium with an electric mixer.

3. Add brown sugar; beat until combined.

4. Add egg and vanilla; beat until combined.

5. Add banana, baking soda & salt; beat until combined.

6. Add flour & wheat germ, a little at a time, and beat until combined.

7. Stir in rolled oats, dried fruit and chocolate chips (if using) by hand.

Per Cookie: 170 cal, 7g fat, 23g carb, 2g fiber, 4g prot

Banana Chip Muffins

I really think those bears have the right idea.

Every winter, after eating a few fantastic Thanksgiving feasts, they hunker down in their cozy caves, wrapped in their plush fur coats, and dream away the winter.


I want in on that. Especially early in the morning when there aren't enough layers in the world to combat that freezing cold wind while dropping my daughter off at school. And then there are days like today, where, barring high-tech warming devices, it might actually be impossible to warm up. Even my fuzzy socks are failing me today. And to think, I used to constantly fight with mom to even wear a coat in the winter!

Well, since I don't get to hibernate like a bear, baked goods like these will definitely help me get through the cold cold days of winter. I grew up on these muffins, and after losing the recipe my mom gave me, I was convinced that any old banana chocolate chip recipe would suffice. WRONG. I actually tried quite a few different recipes, but soon realized that I wasn't going to be satisfied until I had the ones that reminded me of home.

These are everything a good banana muffin should be, moist, flavorful, and rich, but not too sweet. They are also a total snap to whip together, no mixer needed, just a good wooden spoon. Next time you have a few bananas ready to turn, give these a try. And stay warm out there friends!


Banana Chip Muffins
Provided Sweetly by My Mom

Ingredients

1 3/4 c flour
1/2 c sugar
3 t baking powder
1/2 t salt
1/2 c choc chips
1 egg
1/4 c oil
1/4 c milk
3 mashed bananas

Directions

Combine flour, sugar, baking powder, salt and chocolate chips in a large mixing bowl. Make a well in the center.

Beat egg until frothy. Mix in oil, milk and bananas. Pour into the flour mixture. Stir to moisten.

Bake @ 400* for 20-25 minutes.
Yummy!