I was going to call this recipe “rotten banana muffins” but thought that if I wanted ANY traffic on this one, the word “brown” seemed a whole lot safer. And more appetizing. And could mean several things besides the fact that I’m asking you to use rotten banana’s for maximum BANANA flavor….No questions asked.
You will love these because they’re super moist, super banana-y (is that a word? yes, it is now), and they’re ready in a flash. You can add nuts, omit them, add chocolate chips, craisins, or nothing at all, and these are just as good “as is” as they are all dressed up. Don’t forget the cinnamon though. There’s something about that cinnamon that really brings it home for me. I cannot explain it. I’ve made these without the cinnamon and with and I prefer with cinnamon.
ROTTEN BANANA PEP TALK: Let’s talk briefly about these bananas. In order to get the most flavor out of your banana’s you’re going to need to let them rot. On the counter. Until they’re pretty dang sad. I learned this “technique” from watching a show about the Momofuku Milk Bar Banana Cream Pie. The baker featured on the show brought out these dark brown/black banana’s and went on and on about how the best flavor was in those rotten things. It makes sense. Ethylene gas makes things ripe, the more gas, the more ripe. Too much gas, too much ripe, then you’ve moved to rotten. Rotten can be good. Think: blue cheese. You can get this by leaving them on the counter until they’re putrid OR when they’re getting to the mostly brown and almost no yellow stage, throw them in the fridge or freezer until you’re ready to use them. I had some (sadly, I didn’t think you’d like a photo) and pulled them out of the freezer a few hours before I wanted to use them. They defrosted on the counter with no issues and were basically banana goo-making them perfect for use. If you like texture in your muffins, then by all means, use a less ripe banana as well to get some “chunks” in those beauties. You won’t hear me complain. EVER.
Rotten banana talk: OVER. Let’s make some muffins
- 2/3 c. sugar
- 1/4 c. vegetable oil
- 1/2 c. plain greek yogurt (any fat, chobani is my personal fave)
- 2 eggs
- 2/3 c. mashed VERY ripe bananas
- 1 tsp. vanilla
- 1 2/3 c. all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- **chocolate chips, craisins, nuts, etc… go wild kids. go wild….**
- Pre-heat oven to 350
- Line 12-15 muffin cups with liners or use non-stick spray
- In a large bowl, mix the wet ingredients: eggs, yogurt, oil, vanilla.
- Mix in sugar.
- Mix in baking soda, salt, cinnamon, and flour and mix until just combined. Don’t over-mix.
- Fold in any additions: nuts, chips, etc….
- Portion into cups until 2/3 full.
- Bake for 15-20 min. or until golden brown and a toothpick comes out clean.
- Remove from pan and cool on cooling rack.
Another banner year on ye’olde food blog! Thank you so much for stopping by and viewing these darn MUFFINS!!! The Power Muffin reigns supreme yet again with a massive following! With 270,000 views this year, I could not be more thrilled! I take no sponsors, I do it for the fun. I cut back on recipes in the latter half of the year due to work changes and frankly: I want to put the time and effort into quality recipes for you. New responsibilities didn’t lend themselves to more time to cook but less. I’m hoping to balance it back out in 2015. I also started stitch fix this year and LOVE the service, highlighting my boxes each month.
Want the recipe for these fabulous muffins?
makes 12 regular muffins (depending how full you pack your muffin tin)
- no-stick cooking spray
- 2 cups all-purpose flour
- 1 cup oats–quick or regular oats, plain
- 2/3 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 12 ounces honey nonfat greek yogurt or 1 1/2 cups (Chobani)
- 2 large eggs, lightly beaten
- 4 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- Heat oven to 350°.
- Coat muffin tin with cooking spray or liners.
- Combine flour, sugar, oats, baking powder, baking soda and salt in a bowl.
- Combine yogurt, eggs, butter, and vanilla in a second bowl.
- Fold yogurt mixture into dry mixture; stir to combine completely.
- Gently fold in blueberries.
- Spoon into muffin tins.
- Bake until top is golden and springs back when you gently touch it, 20-25 minutes.
Pinterest, foodvee, and a host of other sites pumped out my work to the ether. Thank you for a great year!
The guilt can be gone! Greek yogurt is strong enough to stand up to all those other dips this year! You’ll love this because it’s a healthier swap for the typical ranch or mayo based dips we see during the summer and on one will really know the difference. This stuff is hearty enough to get some veggies dunked in it, get slathered on a burger in place of mayo, and it will keep in your fridge and be ready for you when the moment strikes. The cool, creamy texture of the dip also serves up some protein and will make a great addition to your summer table and snack time!
I played with the ratio of yogurt to seasoning but decided that the best way to go isa 2:1 ratio: two cups yogurt, 1 ranch packet. You should test it out for yourself.
- 2 cups non-fat plain greek yogurt
- 1 packet of ranch seasoning mix
- Mix the two ingredients together in a bowl.
- Sit in the fridge for an hour to let everything get ‘married’ and get all delicious.
Greek Yogurt Fruit Dip
Spinach Dip Bread Bowl
Spring cleaning. Good for closets, goodwill, the salvation army, but what about our GI tract? It’s no secret that winter….winter has been extra long this year and months of comfort food are making us all sludgy on the inside. This smoothie is packed with those great nutrients from spinach plus some calcium and protein to keep you going and a touch of sweetness that isn’t over powering. The slightly sweet flavor of the honey really shines without making you think you’re going to have to chew all that spinach.
I had been at brunch w friends and one mentioned that she had tried a ‘green juice’ of sorts, but noted it was too gross tasting and ‘stringy’ to finish. Ew….I like a smoothie as much as the next person, so I gave this one a whirl in my blender and trust me: it’s not stringy. I don’t want to chew my smoothie.
5 minutes tops
- 2 cups spinach leaves
- 1/2 cup non-fat greek yogurt
- 2 tablespoons honey (or use honey yogurt)
- 1/2-1 cup milk of choice (depending on how thick you like things)
- In a blender, blend this up until it’s the consistency you like!
Black Cherry Chocolate Smoothie
DID YOU OVERDO THE SNACKS YESTERDAY? Like a lot of folks, I’m sure yesterday was DELICIOUS!!! But, not so awesome today….You’ll love this because it’s as simple as it gets, it’s full of protein, and last time I heard, black cherries were no slouch either. There’s some much needed calcium in this and lots of protein from the greek yogurt. This makes a great snack, breakfast, or sweet treat at the end of the day without ruining your hard work. I do love me some cho…all day, every day…in light of their recent “omigod you use gmo” crap, I’m just going to say it:
WHO FREAKIN’ CARES???
My rant about where our food comes from is brought to you by “common sense.” Please look it up….The food we eat: has been modified. Almost all of it–particularly anything that comes in a ‘package’ from your local store.
Corn: #1 on the list and corn is in everything. Most of the produce we enjoy has been hybridized and modified so we can eat it. The strawberry didn’t even exist until humans got ahold of it….
Check your facts folks before you wreck yourselves. That’s all I’m going to say. You can tell me chobani is the devil, but you’re sadly misinformed. Go find something else to do while you complain about your food with YOUR MOUTH FULL.
You can argue, say bad things about this post, whatever but it won’t dismiss several things:
- our food has been modified since man
- this smoothie is awesome
- you don’t have to use chobani if you have an epistemological problem with them. however, most other yogurt companies are probably also guilty of a bunch of stuff too, it’s just not on your radar yet.
- 1 standard container (like a single serving) of Coconut Chobani (plain is also fine or whatever you like)
- 1/2 cup milk
- 1/2 cup frozen black cherries (fresh is fine too)
- palmful of chocolate chips and/or a heaping spoon of hazelnut spread
- optional: a handful of spinach or greens, a spoonful of peanut butter (more protein), etc…
- Throw this all in the blender, put the lid on and hit the button….
- Your day is officially better. Trust me.
Greek Yogurt Fruit Dip
Citrus Syrup Fruit Salad
Posted in Dairy, Desserts, Gluten free, Healthy dishes, Vegetarian
- Tagged black cherries, chobani, dairy, dessert, greek yogurt, protein, smoothie, snack
Nutella and peanut butter met non-fat greek yogurt and it’s been a beautiful relationship ever since…You’ll love this because you still get lots of hazelnut and peanut buttery flavor without eating it straight from the spoon and adding in some protein packed non-fat greek yogurt. Think: slightly less guilt. This is a great dip to add to any tailgate or potluck to offset all of the amazing fatty snacks and can double as dessert in a pinch.
I love these two variations because they’re smooth, creamy, and not too heavy tasting. Don’t get me wrong, eating peanut butter out of the jar is a favorite past time of mine, but it’s not always the healthiest choice I make. This helps me eat some of my favorite indulgences without feeling so bad about it later. I also love anything that’s smooth and creamy (har-dee-har-har….i’m 12 on the inside) including: pudding’s, ice cream, milk shakes, etc… so this satisfies that mouth feel.
- 1 cup non-fat greek yogurt
- 1/2 cup peanut butter
- 1/2 cup hazelnut spread (nutella)
- This recipe is simply a 2:1 ratio.
- Put greek yogurt in a bowl.
- Add in the peanut butter or the hazelnut spread.
- Mix well.
- Serve chilled with cut fruit.
- You can mix both the peanut butter and hazelnut spread together with the yogurt. It’s up to you!
Mini Spinach Dip Cups
Crock Pot Crab Dip
You’ll love these seasonal beauties because they’re easy to whip up, make perfect portions, and you can add almost any add-on’s to personalize them for the crowd you’re trying to please. You see what I did there? Sneaking in all those “C’s” in to the title? Until the word “muffin” begins with ‘c.’ This also makes EXACTLY 12 standard size muffins. Who woulda thought? Every muffin recipe known to man says “12 muffins” and 18 muffin tins later….your muffins are done!
Consider putting out a basket of these warm muffins to go with your meal, as a start to the day, or as a snack instead of those processed (yet delicious) crescent rolls or biscuits from a can. At least you know what’s in them! amirightttt???
- 1 cup all-purpose flour
- 3/4 cup cornmeal
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup sweetened dried cranberries
- 1 egg
- 1/2 cup milk
- 1/2 cup non-fat cho
- 1/3 cup vegetable oil
- Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups.
- In large bowl, mix flour, cornmeal, sugar, baking powder and salt. In small bowl, mix 2 tablespoons flour mixture and the cranberries; set aside.
- In medium bowl, beat egg with wire whisk until blended. Beat in milk and oil.
- Make a well in center of dry ingredients. Add egg mixture to dry ingredients; stir just until dry ingredients are moistened (batter will be thin). Stir in cranberries and pecans. Divide batter evenly among muffin cups.
- Bake 15 to 18 minutes or until lightly browned and toothpick inserted in center comes out clean. Cool 1 minute; remove from pan to cooling rack. Serve warm or at room temperature.