Servings: 24 You’ll need: 1 pkg. banana cake mix 2 bananas, very ripe, peeled 2 large eggs, Omega 3 if available 1/2 cup unsweetened apple sauce 1 cup All-Bran w/extra fiber 3/4 cup tap water 1/4 cup chopped walnuts 1/2 cup semi-sweet mini chocolate chip morsels Non-stick cooking spray Preheat oven to 350 degrees F. Mash bananas in a medium/large bowl with a blender. Mix in egg and apple sauce, until blended. In a 2 cup Pyrex mix the All-Bran fiber with the tap water. Using a spatula, add the fiber into the blended mixture. Next, pour in the banana cake mix and blend batter for two minutes on medium speed; stopping mid-way to push down the sides with the spatula. Using the spatula, stir in walnuts and the mini chocolate chip morsels. Let batter set for about 5 minutes. Meanwhile, spray (2) 12-up regular size muffin tins with cooking spray. Fill each muffin tin cup at least 3/4 full with the muffin batter. Bake for about 20-25 minutes, until a golden brown. Allow to completely cool and enjoy! Karen’s Note: You’ll notice that this is an original recipe called “Nutty” Banana Muffins that was modified with the chocolate chips and Omega 3 eggs. My family can’t get enough of these Chocolate Chip (Fiber) Banana Muffins and the sweetness of the antioxidant chocolate, the extra fiber and Omega 3 proteins, which are definitely all added bonuses!
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(Apple-Banana-Cinnamon) Oatmeal Bars Servings: Makes 9 delicious bars! You’ll need: 2 bananas 2 eggs ¾ cup skim milk ½ cup sugar or Splenda for baking 1 Tbsp. vanilla ½ cup applesauce 1-1/2 tsp. baking powder 2 cups quick oats 2 tsp. cinnamon 1 tsp. cinnamon sugar* 1-1/2 oz. raisins and/or craisins (optional) Cooking spray Preheat oven to 350º F. Coat an 8 inch square baking dish with cooking spray. Combine the bananas, eggs, milk, sugar, vanilla and applesauce in a medium sized mixing bowl and mix on medium speed until completely blended. Now add the dry ingredients, except the (optional) raisins and/or craisins. Set mixer on low speed and mix completely, stopping to scrap down the sides. Drop in the (optional) raisins and/or craisins last and mix well. Pour mixture into the coated baking dish and bake for 45 minutes. *Before the last 5 minutes of baking time, sprinkle the cinnamon sugar on top and bake an additional 5 minutes. Cool at least 10-15 minutes before slicing into 9 bars. Karen’s Note: Usually, I double this recipe into 2 batches or 2 square glass pans, which will make 18 servings instead of the usual 9. Also, you can refrigerate the leftover or unsliced bars covered with plastic wrap. Our family really love to eat these delicious bars cold with our coffee for a Continental Breakfast! Servings: 18 You’ll need: 2 c. yellow corn meal 2 c. all-purpose flour 7 Tbsp. sugar 7 tsp. baking powder 1 tsp. salt 2 c. low fat milk 2 eggs 1/2 c. canola oil Non-stick cooking spray Spray a large cake pan with non-stick cooking spray. Preheat oven to 425 degrees. In a very large bowl, combine corn meal, flour, sugar, baking powder and salt. Add milk, egg and oil. Mix all ingredients, until fairly smooth. Pour into cake pan and bake for about 25-30 minutes, until a wooden toothpick inserted in center comes out clean. Allow to slightly cool, about 15-20 minutes, before slicing and serving with your favorite soup, chili or meal. Karen’s Note: Light butter or buttery spray, honey and or sugar free fruit preserves are excellent accompaniments to serve with this corn cake. |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
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