Bombin Banana Bread

Bombin Banana Bread!
With Nuts: 209 Calories, 7g Fat, 32g Carbs, 4g Protein

Without Nuts: 142 Calories, 4g Fat, 28g Carbs, 2.5g Protein

Ingredients:

1 Stick Butter Softened
1 1/4 Cup Granulated Sugar
2 Eggs
4 Tbsp Sour Cream
1 1/2 Cup Flour
1/2 Cup Chopped Walnuts
1 Tsp Baking Soda
1 Tsp Vanilla Extract
3 Ripe(Browned) Bananas Mashed, Should Equal about 1 1/2 Cups.
Directions

Greast 9” x 5” loaf pan.
Beat Together butter and sugar
Add Eggs and mix
Add sour cream, flour, baking soda, walnuts, vanilla, and bananas and mix
Pour into prepared loaf pan
Bake at 350 Degrees for about 45 to 50 minutes or until the toothpick in center comes out clean
Cool on rack
Wrap in plastic wrap overnight
Eat for Breakfast!
14 Servings. Cut Slices 5/8” thick

Blueberry health muffins

Blueberry Health Muffins

These hearty muffins can be served for breakfast, as a midday snack, or for dessert. Makes 12 muffins (196 calories each).

Ingredients

Makes 12

3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1/2 cup plus 2 tablespoons toasted wheat germ
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup plus 1 tablespoon brown sugar
3/4 cup 2% milk
1/4 cup vegetable oil
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups blueberries
1/4 cup rolled oats
Directions

Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. In a bowl whisk together whole-wheat flour, all-purpose flour, 1/2 cup toasted wheat germ, baking powder, salt, and 2/3 cup brown sugar. Make a well in center of bowl and add milk, vegetable oil, eggs, and vanilla extract. Gently mix until just combined. Fold in blueberries.
Divide batter among muffin cups. Combine 2 Tbsp. toasted wheat germ, 1 Tbsp. brown sugar, and rolled oats in a small bowl. Sprinkle over tops of muffins. Bake until a toothpick inserted in center comes out clean, 20 to 22 minutes. Let sit in pan 10 minutes. Transfer muffins to a rack to cool.

Healthy Pumpkin muffins

For the muffins:
1 1/4 cups whole wheat flour
1 1/4 cups quick cooking oats
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground nutmeg
1/8 tsp. ground allspice
1 cup pumpkin puree
1/2 cup mashed ripe bananas, about 1 large banana or 2 small
1/4 cup firmly packed brown sugar
2 tbsn. canola oil
1 large egg, lightly beaten

For the glaze (optional):
1/8 cup brown sugar
1 tbsn. milk/ half and half/ whatever you have on hand
1 tbsn. butter
1 tbsn. pumpkin puree
1/2 cup powdered sugar, as much as needed

Preheat oven to 375 F. Line a muffin tin with liners, set aside. In a bowl combine the flour, oats, baking powder, baking soda, salt and spices. In another bowl combine the pumpkin, bananas, brown sugar, oil and egg. Make a well in the dry ingredients and add the liquid mixture. Stir together until incorporated. To make the streusel, combine the pumpkin, honey and cinnamon. Mix well, then mix in the oats, set aside. Divide batter evenly among muffin tin, top with streusel and bake for 16 - 18 minutes or until an inserted toothpick comes out clean. Cool on a wire rack. To make the optional glaze, combine the brown sugar, milk and butter in a small saucepan. Heat until sugar is melted. Pour into small bowl, let cool a little then add in the puree and powdered sugar, mix well. Glaze each cooled muffin with 1 teaspoon of glaze. Enjoy!