Banana and oatmeal are a match made in heaven. Enjoy these yummy muffins for breakfast or as a snack–kids love them, and they’ll love helping out in the kitchen, too!
Makes ~12 muffins
- 1 1/2 cups white or whole wheat flour
- 1 cup quick oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup unsweetened applesauce
- Cooking spray or oil to grease the muffin pan
- 3 overripe bananas
- 1/2 cup milk (any milk of your choice–soy, almond, rice, etc.)
- 2 tbsp lemon juice
- Optional: 1/2 cup grated carrots or zucchini
- Optional: 1 cup blueberries or walnuts
- 2 tsp cinnamon
- 1/4 tsp salt
- 2 tsp vanilla extract
- 12-cup muffin pan
- 2 mixing bowls
- Preheat oven to 350F and spray a 12-cup muffin pan with cooking spray.
- Stir together flour, oats, baking soda, baking powder, salt, and cinnamon.
- In a separate bowl, mash the bananas very well, then stir in applesauce, milk, lemon juice, and vanilla extract.
- Add the dry ingredients to the banana mixture and stir until just combined. At this point, you can fold in the optional ingredients (berries, nuts, carrots, zucchini).
- Pour batter evenly into 12 muffin cups.
- Bake for 16-18 minutes, or until a toothpick inserted into the centre of each muffin comes out clean.
(Recipe from: http://re-play.com/blogs/show-tell/18901567-sugar-free-banana-oatmeal-muffins-kids-will-love)
Corn is easy to add to any recipe–throw it in a pot of chili, mix it with a bowl of soup, or sprinkle it on eggs for breakfast… whether it’s fresh, frozen, or canned, the possibilities are endless!!
Sauteed Corn and Tomatoes
Quick, simple and easy, this recipe can be used as a sauce or a side.
- 1 (15oz) can diced tomatoes
- 1 tbsp butter
- 2 cloves garlic, minced
- 2 cups frozen corn kernels (no need to thaw!)
- 1/2 tsp dried basil
- 1/4 tsp salt
- Pepper to taste
- 1/4 tsp sugar
- Melt butter in a large pan over medium-low heat and sautee garlic for about 1 minute, or until softened.
- Add diced tomatoes (with the juices) to the pan, along with basil, salt, pepper, and sugar. Stir to combine and bring heat up to medium.
- Allow skillet to simmer for about 1 minute, or until most of the juices have evaporated and the mixture has thickened.
- Add the frozen corn to the skillet and stir to combine. Heat thoroughly (about 3-5 minutes).
Black Bean, Corn, and Tomato Salad
Salads are super easy to throw together and you can add more or less of each ingredient depending on what’s available (and what you like!). You can store this salad in the fridge for 4-5 days (will stay fresher if you store the salad and the dressing separately).
- 1-2 cups canned corn (could substitute with fresh or frozen!)
- 1 can black beans, rinsed and drained
- 1/4 cup olive oil
- 2-3 tomatoes, chopped
- Optional: 1 medium avocado, diced
- 1/4 cup lime juice (lemon would work too!)
- 1 jalapeno, minced (can use more or less depending on how spicy you like your food)
- 3/4 tsp ground cumin
- Salt and pepper to taste
- Cook or rinse corn according to instructions.
- Combine corn, black beans, tomatoes, and avocado in a large bowl. (Feel free to add any other vegetables you may have lying around, like carrots, cucumber, peppers, celery, etc.)
- In a separate bowl, mix olive oil, lime juice, ground cumin, jalapeno, and salt and pepper. Pour over vegetables.
- Mix well and serve.
Corn and Cheddar Chowder
For a hot, satisfying dinner on a chilly day, whip up some of this quick chowder!
- 1/4 cup all-purpose flour
- 1 can chicken or vegetable broth
- 1 can (12oz) corn, drained
- 1/4 cup butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, grated
- 2 medium potatoes, peeled and cut into 1/2-inch pieces
- 2 cups milk
- 3/4 cup grated cheddar cheese (if you don’t have this available, you could also use cheese slices or 1/2 cup of Cheeze Whiz)
- 1/2 tsp salt
- 1/2 tsp pepper
- In a large saucepan/pot, melt butter over medium heat. Add onion and garlic, saute until they begin to soften. Add carrots and potatoes, and continue cooking for 3-5 minutes.
- Add flour and stir well until mixed completely with the butter. Gradually add chicken/vegetable broth and milk.
- Cook over medium heat, stirring constantly, until thickened.
- Turn down cooking temperature to low and simmer, covered, until potatoes are tender.
- Add corn, cheese, salt, and pepper, then continue stirring and cooking until cheese is melted and soup is heated through.