For me, bananas are one of the most conflicting foods. I have no idea whether I like them or not. I like them in some things like these killer banana pancakes, but other foods with bananas like smoothies make me want to gag. Don’t even get me started on banana flavored candies, those things are so gross.
Banana bread, however, falls into the first category. I love banana bread- no I worship banana bread. Whenever I make it I almost always end up eating the entire loaf in one sitting. Now you may be thinking that that’s okay because banana bread has a reputation for being pretty ‘healthy’. This is false. It’s often times loaded with tons of sugars and unhealthy oils. It’s very deceiving.
This is where my recipe comes into play. It doesn’t have any sugar and yet it still has that classic sweet taste that all banana bread needs. It also contains one of my favorite healthier flours- teff.
You’re now probably thinking what the heck is teff flour, so here’s the rundown. Teff is an Ethiopian grain that is packed with iron and minerals. It’s supposed to do wonders for runners, which is just a bonus for me on top of it’s fantastic flavor. You can cook the grain plain, which I do do sometimes, or you can use the flour to bake it into things like this banana bread. Either way, it’s nutritious and delicious. If the idea of teff flour freaks you out, you don’t necessarily have to use it for this recipe, but I would give it a try, you might just be surprised.
Teff Flour Banana Bread
- 1 cup all purpose flour or white whole wheat flour
- 1 cup teff flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 3 very ripe bananas (the browner the better)
- 1/4 cup maple syrup
- 1/4 cup olive oil or melted coconut oil
- 1/4 cup almond milk
- 1/2 cup pecans, walnuts, chocolate chips, etc. (pecans are my favorite add in!)
- Preheat the oven to 325 degrees. Grease a bread pan of your choice.
- In a medium sized bowl mash the bananas. Add the maple syrup, oil of your choice, and milk, stirring until combined.
- Add the baking soda, salt, and cinnamon to the bowl and blend. Sprinkle the two different types of flour on top and fold into the mixture until a batter forms. Throw in whatever add ins you chose and mix together.
- Fill the prepared bread pan and bake for 55 minutes – 1 hour. Remove from the oven and allow to cool for at least 5 minutes in the pan before transferring to a wire rack to cool for longer. I absolutely love cutting a slice while it’s still a little warm and spreading a huge glob of cream cheese (I love Kite Hill’s) on top, but that’s just me. Hope you enjoy!
Note: Recipe is adapted from Cookie and Kate’s Banana Bread
I know I know, I posted a muffin recipe last weekend, but hear me out. This muffin recipe is completely utterly totally different from the last one. Well- maybe not that different but they definitely are not the same recipe. For starters this recipe only makes a single muffin. Yep, you read that right, no leftovers no overeating just you and your one single muffin.
I decided to go with this type of recipe this weekend after desperately trying to find something that I could make for breakfast with only 1 tablespoon of butter in my fridge. Needless to say, I need to go to the store. But that’s off topic, let’s get back to the situtation right in front of us- breakfast.
This muffin is perfectly fluffy with the perfect amount of crunch that the outside needs. The blueberries I added as my filling meld perfectly into the mixture and create beautiful swirls of color. This recipe would work well with just about any filling, but I have a special weak spot for blueberry muffins, which is why I chose them for this recipe. Give me a sunny morning, a blueberry muffin, and I’ll be one happy camper!
The Best Singular Muffin
- 3 1/2 tablespoons all purpose flour
- 1/4 teaspoon baking powder
- a scant 1/8 tsp baking soda
- pinch salt
- 1/2 tablespoon unsalted butter (melted and cooled)
- 1 1/2 tablespoon granulated sugar
- 1 1/2 tablespoon milk
- 1/2 teaspoon sour cream
- 2 tablespoons blueberries (or whatever filling you prefer)
- Preheat the oven to 425 degrees. Line a ramekin with a single muffin liner and set aside
- In a small bowl whisk together the all purpose flour, baking powder, baking soda, blueberries, and salt.
- In another small bowl mix the melted butter, sugar, milk, and sour cream. Add this to the dry mixture and mix until just combined.
- Scoop the batter into the prepared muffin liner and place in the oven for 5 minutes before lowering the temperature to 400 and baking for another 12.
- Remove from the oven and allow to cool for at least 5 minutes before eating.
Lemon seems to be the go to summer flavor. I feel like there’s just something about the bright yellow citrus that just channels the warmth and sunshine that those seasons bring, so whenever I want it to be warm I like to include a little bit of the sunshine-y fruit in my baking.
Today I was feeling like summer wasn’t going to be coming anytime soon so I snatched up a lemon from my fridge and set to work. These muffins are super fluffy and taste like what I would imagine summer to taste like. The raspberries perfectly accent the lemon glaze and add beautiful speckles of red throughout the muffin.
Since it’s Mother’s Day this weekend, I thought I would make something that’s portable so that you can bring it with you to that Mother’s Day picnic or when you’re visiting your mom at her house. Muffins are also the perfect on the go breakfast. Whip up a batch the night before and then grab one on your way out the door. Maybe you’ve got a long drive ahead of you, these muffins have got you covered. There really are no flaws to the logic, and they taste pretty dang delicious if I do say so myself.
As with a lot of my recipes recently, these are 100% vegan, but you definitely don’t have to be vegan to make them. I’m going to go out on a limb here and say that these muffins taste better then a non-vegan version would. Yep, I said it. The coconut oil used in place of a butter type substance adds a certain texture that I just don’t think you can get without it. If you don’t believe me, make these muffins and see for yourself!
Raspberry Lemon Glaze Muffins
- 1 cup all purpose flour
- 2 teaspoon baking powder
- a pinch salt
- 3 tablespoons coconut oil
- 1/4 cup granulated sugar
- 1 tablespoon brown sugar
- 2 flaxeggs (2 tablespoon flaxseed mixed with 6 tablespoon water)
- 1/3 cup almond milk
- 1/2 cup raspberries
- 1 cup powdered sugar
- 1 lemon’s worth of lemon juice
- Preheat the oven to 350 degrees. Line a cupcake tin with 5 cupcake liners or spray it with nonstick cooking spray
- Beat the coconut oil and sugar together in either a stand mixer or with a electric hand mixer until combined. Add the flaxeggs.
- Stir in the flour, baking powder, and salt. The mixture will look a little bit like wet sand.
- Add the milk and raspberries and mix until a batter forms.
- Divide the muffin batter evenly among the five liners and then bake for 20 minutes until slightly golden brown and a toothpick comes out clean when inserted. Allow to cool before glazing.
- While the muffins are cooling combine the powder sugar and lemon juice together in a small bowl. If the glaze seems too runny add more powdered sugar. If it seems to not be coming together very well add a couple drops of water.
- Glaze your muffins and enjoy!
I know, I know mangos and quinoa? How does that go together? Well it doesn’t really, but I don’t care. I love mangos and I love quinoa and this morning I wanted both quinoa and mangos, so please forgive my odd choice of breakfast.
This recipe however, is not odd at all. If you make just the quinoa, (and leave out the mangos if you have some unreasonable bias against them) then your tastebuds will be in breakfast heaven. Quinoa is like a 10 times healthier version of oatmeal. Well maybe not 10 times, but it’s definitely healthier. Quinoa is just packed with omegas and protein and tastes oh so good.
I know that I say that almost every recipe is simple to make, but this one really is. All you have to do is pour some ingredients in a pot and let it cook. That’s it! How hard could that be?
I don’t know about you guys, but this recipe is now one of my healthy breakfast favorites. The perfect way to kickstart my day!
- 1/4 cup uncooked quinoa
- 1/2 cup almond milk
- a pinch of salt
- 1/2 teaspoon coconut sugar (optional)
- 1 cinnamon stick (optional)
- 1 tablespoon of each topping of your choice
- Pour the quinoa, almond milk, cinnamon (if using), and coconut sugar (if using) into a small saucepan over low heat.
- Allow to come to a low simmer and then cover and cook for 15 minutes.
- Pour the cooked quinoa into a bowl and top with your favorite toppings. I put raisins and pecans on mine, but this recipe works with just about any toppings.
If you didn’t know already, I’m a pretty impatient person when it comes to certain things. Sure, I have no problem waiting three hours for bread to rise or laboring away for another six just for a single croissant, but when it comes to things that are supposed to be relatively quick I grow impatient fast. Take cookie dough, for example. I hate waiting for it to chill. If I have a sudden craving for cookies I want to eat my cookie right then and there, not in two to three hours! Most of the time, it’s not that bad and there are shortcuts available (with cookie dough I almost always cut the time in 1/3 and stick it in the freezer instead), but when things that are supposed to be quick take extra long I grow angry.
That’s where today’s recipe comes in. I love scones. They’re arguably my favorite baked good. But they’re tedious to make. All that grating of butter is just so annoying. I swear, the butter grating always takes me longer then anything else when I make scones and I’ve had it with grating butter. That’s why I decided today when my scone craving hit (because yum) that I had had enough of grating butter. I tossed the butter in a food processor and prayed for the best and now that I’ve tried it, I’m never going back! It’s amazing how well it works and it makes me wonder what else I’ve wasted time doing!
These scones are incredibly simple and take about half an hour to make so you’ll be munching away on a scone before you know it. I don’t think that there’s anything more spring then lemon, so I thought that that would be the perfect flavor to celebrate the new season. Paired with blackberries these scones are quiet the crowd pleaser, I know that I’ll be going back for seconds!
Lemon Blackberry Scones
- 1 1/2 cup all purpose flour
- 1/2 cup white whole wheat flour
- 2 teaspoon baking powder
- 1/4 cup sugar
- 1/4 tsp salt
- 1/3 cup cold butter
- 1 egg
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1 cup blackberries sliced in half
- Coarse sugar (optional)
- FOR THE GLAZE:
- 1 1/4 heaping cup powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon water
- Preheat the oven to 400 degrees. Place a baking sheet with parchment paper aside for later.
- Process the butter in a food processor until no large chunks remain.
- Add the flours, baking powder, sugar, and salt and pulse until combine. The mixture should look a bit dryer then wet sand.
- Add the egg, milk, vanilla, lemon zest, and lemon juice and combine until it forms a ball.
- Dump the dough on to the parchment paper and kneed in the blackberries, it might be a bit messy but this is the most effective way to do this.
- Pat into a circle that is 7 inches in diameter and cut into eighths. Place each scone about two inches apart. Before baking I like to squeeze just a little bit of lemon juice on top and sprinkle a pinch of coarse sugar on each.
- Bake for 15-20 minutes or until golden brown. Allow to cool for 5 minutes.
- While they are cooling make the glaze by combing all the ingredients in a small bowl. Drizzle on top of the scones and enjoy!