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)
This thick smoothie is a sweet and nutritious treat that you can enjoy for breakfast or at any time of day!
- 1/2 cup plain yogurt
- 1 banana, cut into thirds
- 1/2 cup milk
- 2 tbsp honey (brown sugar could also work!)
- Optional: 1/2 tsp ground cinnamon
- Combine all ingredients in blender. Blend until smooth. Serve immediately.
If you’ve got a bunch of regular soda crackers on the verge of going stale, why not make this healthy, tasty dessert? (Here we suggest using cranberries in sauce, but you could use a (348mL) can of drained fruit cocktail, or 3 small apples, diced with skins on.)
- 1 (796mL) can pears, drained and chopped into pieces (NOTE: reserve 1/3 cup of the syrup!)
- 1 (348mL) can cranberries in sauce
- 1 sleeve soda crackers
- 1/2 cup melted margarine or butter, OR 1/2 cup cooking oil
- 1/2 cup brown sugar
- 3/4 tsp cinnamon (OR 1 tsp cinnamon sugar)
- 1 tbsp sugar
- 8×8 inch baking dish/pan (or ~9-inch diameter round baking pan)
- Preheat oven to 370F.
- Prepare crumble: crunch soda crackers into a mixing bowl. Do not make fine crumbs, but leave small chunks. Add brown sugar and cinnamon. Add melted butter/margarine/oil and stir well (should look like moist coarse sand).
- In an 8×8-inch baking pan (or ~9-inch diameter round baking pan), combine pears and cranberries. Add 1 tbsp sugar and 1/3 cup pear syrup. Sprinkle the crumble mixture on top.
- Bake for about 20 minutes in oven, or until juices bubble up and crust is golden brown.