Banana Muffins

What to do when trapped inside from a winter storm with two feet if snow? Bake!
I scrounged up some reserves if baking products and bananas that were on one their last days and made banana muffins. This recipe is super easy and takes about 10 minutes prep. This recipe came from and goes as follows:
1.5 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas (I used 4 small)
3/4 cups white sugar
1 egg
1/3 butter (I used about 1/2 cup applesauce)

Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.
Makes about 12 large muffins or 48 mini muffins.

Now all I’m missing is hot cocoa 🙂
Stay safe and warm


Strawberry Yogurt Bread

I’m real quick getting ready in the morning. I’m talking like alarm goes off at 6:46 (random I know) and I’m out the door by 6:58. I am also one of those people that can’t really function without breakfast so I love having things I can grab and go.

I came across this recipe by Peanut butter and Peppers for Strawberry Yogurt Bread and thought it would be perfect for those grab and go breakfasts! It’s not a very sweet bread, which I like. It tastes great with a tablespoon of peanut butter or even almond butter! Here’s a copy of the recipe below:

Strawberry Yogurt Bread
Prep Time: 7 minutes
Cook Time: 30 minutes
Total Time: 37 minutes
Yield: 15 slices

Serving Size: 1 slice

A moist, light yogurt bread full of fresh strawberries.


1 Cup Greek Non Fat Plain Yogurt
1/2 cup of granulated sugar
2 eggs or egg substitute
1 Tbsp vanilla extract
1 Cup of Whole Wheat Pastry Flour
1 Cup all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 Cup strawberries, chopped
1 Tbsp. Turbinado Sugar or Brown Sugar

Preheat oven to 350°
In a medium bowl, mix yogurt,sugar, eggs and vanilla extract until blended.
In a separate bowl add flours, baking powder, baking soda and salt. Mix together.
Make a well in the center of the flour mixture and slowly incorporate the yogurt mixture, becareful not to over mix.
Fold in strawberries
Spoon batter into a greased and floured 9- x 5-inch loaf pan or 3 mini loafs. The batter will be thick.
Sprinkle with Turbinado sugar topping
Bake for 50 minutes to 1 hour for 1 large loaf or 30 – 35 minutes for 3 mini loafs, or until a wooden pick inserted into center comes out clean, shielding with aluminum foil after 50 minutes to prevent excessive browning. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack.

Calories per slice: 103.9, Fat: .03, Cholesterol: 0, Sodium: 202, Potassium: 57, Carbs: 21, Fiber: 1.5, Sugar: 8, Protein: 4

I made this in one loaf instead of 3 minis and even though my cuteness factor was missing, it still came out great!
I love recipes with substitutions to make the nutritional content a bit better and yogurt is a great substitute for fat like oils and butter and still keeps the bread moist!



Noms away!