Greek Yogurt Banana Almond Muffins

Whenever we have leftover bananas, some sort of banana bread is the first idea that pops into my mind! My boyfriend and I buy a bunch of bananas every week to take to work in the morning and by the end of the week there is almost always extra ripe bananas that haven’t gotten eaten yet. The more brown spots on a banana, the riper and sweeter it is (it’s also supposed to have more antioxidants in them too!). I like to buy yellow bananas and after a few days pass a few spots will start to show up on them.

Greek Yogurt Banana Almond Muffins

Yield: Makes 12 standard muffins

Greek Yogurt Banana Almond Muffins

You will go bananas for these extra fluffy homemade muffins!

Ingredients

3 ripe bananas- my bananas had lots of dark spots on them (this is perfect because they are extra sweet, naturally)

½ cup vanilla or plain flavored Greek yogurt

1 egg

1 Tbsp. vanilla extract

¼ cup honey

½ cup brown sugar; plus extra to sprinkle on the tops of the muffins

2 Tbsp. melted butter

1 tsp. ground cinnamon; plus extra to sprinkle on the tops of the muffins

1 ½ cup flour

1 tsp. baking soda

¼ cup chopped almonds; plus extra to sprinkle on the tops of the muffins

Instructions

  1. Pre-heat oven to 350 degrees F. In a large mixing bowl, mash together the bananas until they are chunky with a whisk. Add in yogurt, egg, vanilla extract, honey, brown sugar and butter. Whisk together until everything is combined.
  2. In a separate bowl, mix together the cinnamon, flour, baking soda and chopped almonds just until combined. Pour in the banana mixture and stir until all ingredients are combined. The batter will be light and fluffy. It will be the consistency of cake batter—it will also smell sweet!
  3. Line a 12 muffin tin with cupcake liners and spoon in the batter into the muffin hole. These muffins will rise a bit but don’t be shy about filling the batter almost to the top. They won’t rise over too much! Sprinkle a pinch of chopped almonds, cinnamon and brown sugar onto each muffin. Bake for 20-25 minutes or until muffins are a golden brown. Once muffins are cool, remove wrapper and enjoy!
http://kathrynskitchenblog.com/2017/06/greek-yogurt-banana-almond-muffins/

I really don’t have a basic ‘banana nut bread’ recipe that I use every time I make banana bread or muffins…this time I had yogurt that I wanted to use up so I used yogurt instead of oil and the yogurt makes the muffins fluffy, extra moist and cake-yyyy.

Sometimes I like chocolate chips in my muffins…sometimes I don’t. Sometimes I like to glaze the tops of my muffins and sometimes I just like em’ plain. You can alter this recipe to your preference. If you prefer a glaze, check out my Chocolate Chip Banana Nut Bread recipe HERE that I made a few months back! I do always like some type of nut  for an added crunch in my muffins or banana bread so I will use either almonds or walnuts; depending on what I have in my pantry!

Beware–these might be the fluffiest muffins you’ve ever had!

Healthy Blueberry Muffin Smoothie

The say a fruit smoothie a day, keeps the doctors away. This sweet smoothie is loaded with antioxidants….and what better way to get your morning started then this! Blueberries are a super food that not only contains antioxidants, but it also contains a great amount of minerals like potassium, manganese, copper, iron and zinc. All of these nutrients are important to our bodies so be sure to load up on them!

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Healthy Blueberry Muffin Smoothie

Healthy Blueberry Muffin Smoothie

Delicious and most importantly..so nutritious! This is a healthy version of a blueberry muffin that will fill you with antioxidant goodness!

Ingredients

1 cup frozen blueberries

1/2 cup vanilla greek yogurt

1/3 cup almond milk

1 Tbsp chia seeds

1/2 tsp almond extract

1/2 banana; sliced

1 tsp honey

Instructions

  1. All you need to do is simply blend all of these ingredients in a blender and top with additional blueberries (optional)!
http://kathrynskitchenblog.com/2015/05/healthy-blueberry-muffin-smoothie/

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Creamy Tomato Basil Cheddar Soup

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I made this soup last week when it was storming outside and it made the perfect meal. I made it in less than 30 minutes so it is definitely doable on rushed weeknights. I love my tomato soup with a cheesy grilled cheese sandwiches so feel free to indulge a little..Try my homemade low-fat croutons  to top off this soup, the little crunchy bits of goodness pair magically with the creamy soup..it’s amazing!

Yield: 6

Ingredients:
1 Tbsp olive oil
1 yellow onion; chopped
2 cloves fresh garlic; chopped
2 can (28 oz.) of diced tomatoes
2 cups vegetable stock
1 cup plain greek yogurt
2 tsp oregano
1 tsp white sugar
1 tsp salt
1 tsp black pepper
1/4-1/2 cup fresh basil; chopped
1 cup shredded cheddar cheese

Steps:
1. Bring a large pot to medium heat and add in olive oil and chopped onions. Let cook for 3-4 minutes and then add in chopped garlic and cook for an additional 2 minutes until lightly golden brown.

2. Pour in tomatoes and vegetable stock, stir and let cook for 5 minutes. Stir in yogurt, and sugar, seasonings, basil, and cheddar until combined. Let simmer for 15 minutes, and with an immersion blender or food processor, puree the soup until its smooth. Let simmer for another 10 minutes once soup is blended, stirring constianstly. Top with fresh basil, cheddar cheese and homemade low-fat croutons from my easy recipe found here.
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