Ever since I made these oatmeal bars back in January, they have been a part of my weekly meal prep for Adam. It’s just much simpler to make a batch of these bars once a week than to sit there and make a bowl of oatmeal each morning. This way, Adam can get his breakfast together fast and get out the door even faster.
Now, while I’ve made oatmeal bars every week, I haven’t made them the exact same way each time. Because I like to experiment and because sometimes I’m not so good at checking what ingredients I have BEFORE making something and have to improvise.
This recipe is an improvised version of the original. Continue reading
Don’t turn away in disgust. You can, and totally should, bake with avocado. They are good for you and replace a lot of the less than healthy fats you normally find in baked goods.
A few weeks back Liz from I Heart Vegetables posted this recipe for chocolate muffins made with avocado and that got my wheel turning. I started thinking of other things I could make with avocado and then I saw a recipe for banana bread and the baking heavens opened.
Banana bread is awesome, but regular banana bread is usually a little too sweet for me so I toned it down in this recipe. Feel free to add maple syrup if you want, but try it without first. The avocado keeps this bread moist and full of healthy fats and DOESN’T taste like banana guacamole. That wouldn’t be so good. Interesting…. but not tasty.
So if you have some super ripe bananas, an avocado, and a hankering for something delicious try this quick gluten-free bread!
Avocado Banana Bread
- 1 medium avocado, about 1 cup diced up
- 2 medium ripe bananas
- 1 tbsp coconut oil
- 1 large egg or 1 flax egg (3 tbsp ground flaxseed and 6 tbsp water combined)
- 1 and 1/2 cup almond flour
- 2 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3-5 tbsp maple syrup, optional
- 1/4 cup pecans, optional
- 1/2 cup dried bananas, optional (but really delicious even if it sounds odd)
- Preheat oven to 350 and oil a bread pan with a little coconut oil and line with parchment paper.
- Put the avocado, bananas, and coconut oil into a blender and blend until it’s smooth. Add the egg or flax egg, maple syrup if you’re using, and blend again.
- Combine all the dry ingredients in a large bowl and then pour in the wet. Use a spatula and stir to combine. If you’re adding nuts or dried bananas stir those in now.
- Pour the batter into the bread pan and bake for 45 minutes. Pull out the bread and check to see if the middle is still wobbly. If it is, cook for another 5 to 10 minutes.
- When the bread is done, pull it out and let it cool in the pan for 5 minutes then take it out and let it cool on a rack completely.
I was watching Friends the other day, a normal happening in my house and the two random episodes that I watched mentioned mini muffins. This then made me think of the little packages of Hostess mini muffins that were all the rage in middle school. You were someone if you had mini muffins.
Yeah, it was weird.
I usually did not have mini muffins because they were expensive and my mom wasn’t going to waste money on junk food. Because let’s face it, muffins, even in mini form, are generally not a health food. Especially when they’re made by Hostess.
But boy are they delicious. And something about them being mini made them even better. Little food is always better. That’s just science. I decided to attempt to make a better for you mini muffin that would still taste good but wouldn’t be full of all this stuff. That’s what’s in those little bites of happiness. Yum….
My favorite muffin was always banana walnut but I decided to switch the walnuts for chocolate because duh, chocolate. My version uses dark chocolate, but you can use whatever you have on hand. I also decided to add just a few chips to the top rather than mix them throughout because I thought they would be just a little too big for mini muffins. But you do you. And you should do these mini-muffins.
Banana Chocolate Mini Muffins- gluten-free, dairy-free, soy-free, and egg-free. I promise there is something in there!
- 1 1/2 cup almond meal
- 3 tbsp coconut flour
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp salt
- 2 flax eggs (2 tbsp ground flaxseed and 5 tbsp water mixed together)
- 1 large banana, very ripe
- 4 tbsp almond milk
- 3 tbsp maple syrup or honey
- 1 tbsp coconut oil, melted
- 1 tsp vanilla extract
- handful of dark chocolate chips, optional
- Preheat your oven to 350 and mix together your flax egg and set aside. Line a mini muffin tin with muffin cups or grease with a little coconut oil.
- Put all of the dry ingredients into a large bowl and whisk together so there are no clumps.
- In another bowl, mash the banana so it is fairly smooth. Add in the rest of the wet ingredients, including the flax eggs, and whisk with a fork to combine and smooth.
- Pour the wet into the dry and use a spatula to combine everything. Drop about a tablespoon of dough into each well. These won’t rise a ton, so you don’t have to worry about them spilling over. If you’re using chocolate chips, press about 3 or 4 into the top of each muffin.
- Bake the muffins for about 10 minutes and pull them out to check. If they are brown around the edges and fairly firm in the middle you’re good. If not, bake for another 2 minutes.
- Remove from the oven and let cool in the pan for a few minutes and then place on a cooling rack to cool completely.
These will keep in an airtight container in the fridge for about a week or you can make a bunch and put them in the freezer to pull out whenever you need a mini muffin!
What were some of your favorite middle school snacks?
I like to eat, eat, eat, eeples and baneenees.
If you have no clue what I am talking about, you need to spend more time in pre-school.
Last week I went to the apple orchard with my dad and came home with a whole peck of apples. I’ve already made a huge batch of my squash apple butter, eaten as many raw as I can, and a tart is in the works.
I also wanted to try making a bread with my apples and I had a few over-ripe bananas sitting on my counter so I thought an apple/banana combo was in order. Two baked goods in a row on the blog… Lucky you!
While my baking is getting better, I still run into a few problems now and then. When I made my first batch of my bread concoction, the flavor and texture were right but it did not hold together very well. My second time around I tweaked a few things and decided to make them into muffins instead of one loaf.
I ended up with a yummy fall inspired muffin that also happens to be gluten free, dairy free, egg free, and refined sugar-free. Pretty impressive if I do say so myself!
- 1 cup almond meal
- 1/2 cup coconut flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp pumpkin pie spice
- 3 tbsp date sugar or coconut sugar
- 1/2 cup almond milk
- 2 large ripe bananas (the riper they are the sweeter the muffin will be)
- 1 tbsp molasses or maple syrup
- 2 tbsp macadamia nut butter or almond butter
- 1 tsp vanilla extract
- 1 large apple, shredded (more subtle apple flavor) or small diced
- 16-18 whole pecans, optional
- Preheat the oven to 350 and line a muffin tin with paper liners
- Combine all of the wet ingredients and mix well until you have a smooth batter.
- Combine all of the dry ingredients into a large bowl and whisk together. Pour the wet ingredients into the dry and stir to combine. The batter will be a little stiff, that is ok.
- Add in the shredded or diced apple and stir to mix everything together
- Spoon a little over a tablespoon of the batter into each muffin well and press down just a little. Press one pecan onto the top of each muffin.
- Bake the muffins for 20 to 25 minutes, until the top is slightly brown and batter is set.
- Let the muffins cool in the muffin tin for 5 minutes and then move to a wire rack to cool completely.
These are kind of like fall in a muffin wrapper and that isn’t a bad thing. You could also try making this into two mini loaves if you really wanted bread.
Anyone have fun plans for this weekend? Adam and I are planning on just hanging around our neighborhood and relaxing. Oh and if you’re keeping count, only 8 more days until my birthday. Delicious food presents welcome…
Happy weekend friends!