Archives

Blog

Blood Orange Pancakes

13 Comments

Fluffy whole wheat Greek yogurt pancakes infused with the flavors of a blood orange make the best winter breakfast!

Fluffy blood orange greek yogurt pancakes make the best breakfast! We make them on the weekends and freeze some for the week:-)

It’s a special day today, and that’s not just because we are having mid-week pancakes. Today is the day we celebrate Audra’s growing family! My friend, The Baker Chick, has a baby girl on the way and I’m so darn excited for her.

Audras Shower - Blood Orange Pancakes

It feels like just yesterday we were celebrating her first baby, but somehow that was over two years ago. Time flies when you are building a family!

It’s been so wonderful watching Audra grow as a mom. You can tell that she is so loving and this baby girl is going to be a part of a pretty wonderful family. I might be a tiny bit jealous of all the baby cuddles that are about to be had.

My new favorite pancake recipe!

Since Audra does brunch better than anyone else I know (hello, cinnamon rolls), it seemed appropriate to throw her a brunch-themed shower. My Blood Orange Pancakes would make any soon-to-be mom happy. And actually, since they are freezer friendly, they’d make any new mom happy, too. The pancakes are light and fluffy thanks to a generous helping of Greek yogurt. There isn’t a ton of added sugar so you can enjoy the flavor of the blood orange instead of being overwhelmed with sweet. Plus, it leaves room to pour on as much maple syrup as your heart desires.

Blood Orange Pancakes made with Greek Yogurt
 
Save Print
Fluffy whole wheat Greek yogurt pancakes infused with the flavors of a blood orange make the best winter breakfast!
Author:
Recipe type: Breakfast, Brunch
Makes: 12 pancakes
Ingredients
  • 165g (3 large) whole eggs, at room
  • 227g (1 cup) fat-free plain Greek yogurt
  • 60 milliliters (1/4 cup) milk (any type)
  • 45g (3 tablespoons) light brown sugar, packed
  • 5 milliliters (1 teaspoon) pure vanilla extract
  • 1 tablespoon fresh squeezed blood orange juice (~1/2 orange)
  • 1g (1 teaspoon) zest from a blood orange
  • 75g (1/2 cup) whole wheat flour
  • 45g (1/3 cup) all-purpose flour
  • 13g (2½ teaspoons) baking powder
  • 2½ g (1/2 teaspoon) salt
Instructions
  1. In a large bowl, whisk together eggs, Greek yogurt, milk, brown sugar, vanilla,orange juice and orange zest; set aside
  2. In a medium bowl, whisk together flours, baking powder and salt
  3. Whisk dry ingredients into wet but do not overmix; batter should still be slightly clumpy
  4. Grease a large skillet with cooking spray or butter; heat on stove over low-medium heat
  5. When skillet is hot (a drop of water should sizzle on pan), ladle scoops of batter (1/4 cup – ½ cup each) into pan about two inches apart from one another
  6. Cook for about three minutes or until top of each pancake is bubbling; flip and cook for additional minute or until cooked through
  7. Repeat with remaining batter
Notes
Slightly adapted from Baker by Nature
Pancakes can be stored and frozen in a ziplock bag up to one month. Re-heat in microwave before serving.
Wordpress Recipe Plugin by EasyRecipe

Don’t forget to check out the rest of Audra’s Shower menu!

Eggs Benedict Poutine from Warm Vanilla Sugar

Breakfast Quinoa Burrito Bowls from The Spiffy Cookie

Blood Orange Pancakes from Keep It Sweet Desserts

Naked Salted Caramel Layer Cake from Girl Versus Dough

Lemon Poppy Seed Loaf Cake from Steph’s Bite by Bite

Meyer Lemon Cheesecake from Eats Well With Others

Berry Cream Cheese Pastry Swirls from Bake or Break

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

You might also like:

Banana Pecan Bourbon Flapjacks

Banana Pecan Bourbon Flapjacks

Gingerbread French Toast

Gingerbread French Toast

Blog, Recipes

Banana Pecan Bourbon Flapjacks

9 Comments

Thick buttermilk pancakes with a maple bourbon banana pecan sauce. This is the ultimate breakfast for dinner!

buttermilk pancakes with a maple bourbon banana pecan sauce <--- can i please have this every day?

It might seem a bit odd to share a pancake recipe the week of Thanksgiving, but I have a few reasons for this.

  1. You probably already have your Thanksgiving menu planned out so giving you an additional recipe for the holiday might just stress you out.
  2. Holiday weekends call for holiday brunch. Scale the recipe up for a crowd or enjoy an intimate treat after the big family get together.
  3. If you are hosting the holiday or travelling, you probably don’t have much time for additional cooking. Enter breakfast for dinner, an easy and delicious solution!

This recipe comes from the new cookbook, Dinner for Two by Julie Wampler. You might know Julie from the blog Table for Two. Her cookbook features 70 dinners recipes for (duh) two. Most recipes can easily be scaled up for a family as well. I’m excited to try some of the savory dishes for Matt, L and me, but for the blog, I wanted to stick with something on the sweet side. And what could be better than indulging in a sweet pancake dinner? It’s such a treat for once and a while. Pair it with some scrambled eggs and a steamed vegetable or side salad and you have a pretty balanced meal.

buttermilk pancakes with a maple bourbon banana pecan sauce.... breakfast every day?!

This name of this recipe may make you think that it’s a lot of work, but in reality, like most of the recipes in Julie’s book, it’s actually pretty simple. If you use two separate skillets, you can basically make the topping and the pancakes at the same time and get dinner (or breakfast) on the table in less than twenty minutes. Just get your banana topping started first and let it cook while you then prepare and cook the pancakes.

A note on the final product: The pancakes and topping are quite delicious. The pancakes themselves aren’t very sweet, so I definitely recommend pairing them with the bourbon banana nut topping. If you aren’t into nuts, just leave them out. Either way, the topping is a great alternative to plain old maple syrup.

buttermilk pancakes with a maple bourbon banana pecan sauce OMG yum!

Banana Pecan Bourbon Flapjacks
 
Save Print
Thick buttermilk pancakes with a maple bourbon banana pecan sauce. This is the ultimate breakfast for dinner!
Author:
Recipe type: Breakfast, Brunch
Makes: 2-3 servings
Ingredients
Banana Pecan Bourbon Topping:
  • 2 bananas, sliced into rounds
  • ⅓ cup maple syrup
  • 1 tablespoon bourbon whiskey
  • ½ cup roughly chopped pecans
Pancakes:
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 tablespoons granulated sugar
  • 1 large egg
  • ¾ cup buttermilk
Instructions
Make the topping:
  1. Place ingredients in a small skillet over medium heat and bring to a skimmer; allow to thicken for ten minutes, stirring occasionally
  2. When the topping is a thick syrupy consistency, remove from heat until ready to use
  3. Make the pancakes:
  4. In a large bowl, whisk together the dry ingredients
  5. Make a well in the center of the mixture and add the egg and buttermilk; whisk batter until no lumps remain; batter will be thick
  6. Spray a large skillet with non-stick cooking spray and place over medium heat
  7. Once skillet is hot, use a ⅓  cup measuring cup to drop batter onto skillet
  8. Cook pancakes on one side for about two minutes or until bubbles start to form then flip and cook additional two minutes; repeat with remaining pancake batter
  9. Serve pancakes immediately with banana pecan bourbon topping
Notes
Recipe from Dinner for Two by Julie Wampler
If you use two separate skillets, you can basically make the topping and the pancakes at the same time and get dinner (or breakfast) on the table in less than twenty minutes. Just get your banana topping started first and let it cook while you then prepare and cook the pancakes.
Wordpress Recipe Plugin by EasyRecipe

This post contains affiliate links

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

You might also like:

Vanilla Bean Bourbon Nectarine Bundt Cake

Vanilla Bean Bourbon Nectarine Bundt Cake

Brown Butter Chocolate Pecan Blondies

Brown Butter Chocolate Pecan Blondies

Pumpkin Cake with Pecan Pie Glaze

Pumpkin Cake with Pecan Pie Glaze

Blog, Recipes

Pistachio Muffins

12 Comments

Make these hearty pistachio muffins for a holiday brunch with friends!

Pistachio Muffins

I made it through the weekend, and pretty much in one piece.

Pistachio Muffins

The last seven days were by far the busiest, craziest and most overwhelming of the season so far.  I could not be more thankful for my family and friends that chipped in on baking, packaging, box making, card writing and over-the-phone stress calming (there may have been tears).

Pistachio Muffins

But enough of that (because I’m still in too much of a haze to really reflect and write).  Onto these muffins!  My pistachio loving dad has been requesting pistachio muffins forever so when we went to my parents for brunch a few weeks ago (feels like forever ago!), I knew I had to finally make him some.  I opted to make mine slightly healthier than recipes I’ve seen and omitted the green food coloring, but you can definitely add a few drops if you want GREEN pistachio muffins!

Pistachio Muffins

Pistachio Muffins
 
Save Print
Make these hearty pistachio muffins for a holiday brunch with friends!
Author:
Recipe type: Breakfast; Brunch
Makes: 12 muffins
Ingredients
  • 4⅜ ounces (~1 cup) roasted and salted shelled pistachios, roughly chopped
  • 5 ½ ounces (~1 cup) white whole wheat flour
  • 2 ounces (~½ cup) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon salt
  • 7.5 ounces (~1 cup) granulated sugar
  • 2 ounces (4 tablespoons / ½ stick) unsalted butter, softened at room temperature
  • ¼ cup unsweetened applesauce
  • 1 egg at room temperature
  • ½ teaspoon vanilla extract
  • 4 fluid ounces (½ cup) low fat buttermilk at room temperature
Instructions
  1. Preheat your oven to 375' F
  2. Line a muffin pan and set aside
  3. In a food processor, process 2 ounces (slightly less than ½ cup) of pistachios until pureed; set aside
  4. Sift the flour, baking soda, baking powder, salt, and nutmeg into a medium bowl; set aside
  5. In the large bowl of an electric mixer with paddle attachment, cream together the butter, applesauce and sugar for a few minutes or until light and fluffy
  6. Add pureed pistachios and beat on medium high speed for a minute or until well combined
  7. Add egg and vanilla; mix on medium speed just until combined; scrape the sides of the bowl with a spatula
  8. With the mixer on low, add half of the sifted ingredients;
  9. Add buttermilk and then remainder of sifted ingredients with mixer on low, just until incorporated; do not overmix
  10. Remove bowl from mixer and use a spatula to fold in the chopped pistachios
  11. Use a large cookie dough scoop or small ladle to evenly distribute batter into muffin cups
  12. Bake for 17 minutes or until a toothpick inserted in the middle comes out clean
  13. Allow to cool slightly before eating
Notes
Adapted from Peaceful Cooking
Wordpress Recipe Plugin by EasyRecipe

Pistachio Muffins

This post contains affiliate links.

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

You might also like:

Pistachio Cupcakes with Brown Sugar Buttercream

Pistachio Cupcakes with Brown Sugar Buttercream

Cranberry & White Chocolate Pistachio Dusted Cookies

Cranberry & White Chocolate Pistachio Dusted Cookies

Brown Butter Pistachio Cake

Brown Butter Pistachio Cake w Candied Pistachio Topping

Blog

Gluten-Free Pumpkin Muffins Made with Quinoa Flour {Gluten-Free, Dairy-Free}

28 Comments

Light and moist pumpkin muffins that are quick and easy to make.  Void of dairy and gluten, these muffins are allergy friendly, too!

Gluten-Free Pumpkin Muffins Made with Quinoa Flour {Gluten-Free, Dairy-Free}

Wow, it seems like forever ago that I made these muffins!  It was actually towards the beginning of October because I brought them when we visited my sister in Boston.  Now we are in November and I am counting down the days until I see my her for Thanksgiving!  This is for sure the longest stretch of time I’ve gone without seeing Jessica in years.  We’ve actually been able to catch each other on the phone a couple of times a week… nice, but not the same.  With Jessica up in Boston and most of my best friends spread out from Philadelphia to Florida, I sure miss the women in my life!

Gluten-Free Pumpkin Muffins Made with Quinoa Flour {Gluten-Free, Dairy-Free}

Luckily there are various forms of fall carbs to comfort me.  Pumpkin bread and pumpkin muffins are one of my all-time favorite fall treats.  My mom’s pumpkin bread is truly the best and I’ll definitely be enjoying that on Thanksgiving.  For my gluten-free friends, though, I’ve found something that isn’t so far off.  This recipe for gluten-free pumpkin muffins is so easy and doesn’t require any crazy mixing of flours.  Just got some quinoa flour and you are set!

Gluten-Free Pumpkin Muffins Made with Quinoa Flour {Gluten-Free, Dairy-Free}

Knowing that these are gluten-free, I could tell.  But if you had made them for me and didn’t tell me I don’t think I would have noticed.  Does that make sense?  The texture was pretty great (light and moist but not quite as hearty as the regular version) and the flavor is just how I like it, classic pumpkin.

Gluten-Free Pumpkin Muffins Made with Quinoa Flour {Gluten-Free, Dairy-Free}

5.0 from 2 reviews
Gluten-Free Pumpkin Muffins Made with Quinoa Flour {Gluten-Free, Dairy-Free}
 
Save Print
Light and moist pumpkin muffins that are quick and easy to make. Void of dairy and gluten, these muffins are allergy friendly, too!
Author:
Recipe type: Breakfast, Brunch
Makes: 12 muffins
Ingredients
  • 6 ounces (~1½ cups) quinoa flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • ⅛ teaspoon ground ginger
  • 1 cup canned pumpkin (not pumpkin pie filling)
  • ½ cup canola oil
  • 4⅛ ounces (~1/2 cup tightly packed) light brown sugar
  • 3¾ ounces granulated sugar (~1/2 cup)
  • 2 large eggs or 1 x-large egg + 1 x-large yolk, at room temperature
  • 1 teaspoon vanilla extract
Instructions
  1. Pre-heat oven to 350 degrees; grease a regular sized muffin tin with butter or non-stick spray
  2. In a medium bowl, whisk together all dry ingredients (quinoa flour through ginger); set aside
  3. In a large bowl, whisk together remaining ingredients (pumpkin through vanilla)
  4. Stir dry ingredients into wet ingredients just until combined
  5. Distribute evenly in prepared muffin tin, filling each cup about ⅔ of the way full
  6. Bake 12-14 minutes or until a toothpick comes out clean from center of muffin
  7. Store in a ziplock bag or airtight container at room temperature for a few days or freeze for up to one month
Notes
Very slightly adapted from Espresso and Cream who had adapted from With Style & Grace
Wordpress Recipe Plugin by EasyRecipe

 

Gluten-Free Pumpkin Muffins Made with Quinoa Flour {Gluten-Free, Dairy-Free}

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

You might also like:

Gluten-Free Banana Cake

Gluten Free Banana Cake

Gluten-Free Brown Butter Chocolate Chip Cookies

Gluten-Free Brown Butter Chocolate Chip Cookies

Gluten-Free Pumpkin Banana Breakfast Bake

Gluten-Free Pumpkin Banana Breakfast Bake

Blog, Recipes

Healthy Pumpkin Banana Oatmeal Breakfast Bake {gluten-free, dairy-free}

17 Comments

This make-ahead breakfast bake is healthy, hearty and tasty!  Full of pumpkin, bananas and oatmeal, you will feel good serving this to your family for breakfast.

Healthy Pumpkin Banana Oatmeal Breakfast Bake {gluten-free, dairy-free}

Confession:  This recipe is already on the blog.

Healthy Pumpkin Banana Oatmeal Breakfast Bake {gluten-free, dairy-free}

But…. ouch!  I realize that something like this is hard to photograph, but those pictures were just so  bad.  And the writing?  I think it took me a year to find my voice.  Every time I read an early post it just feels so awkward.  It’s almost as bad as reading your diary from middle school.  Yikes, was that really me?

Healthy Pumpkin Banana Oatmeal Breakfast Bake {gluten-free, dairy-free}

I’m hoping to go through some other old posts to do them over as well.  I’m sure some of my recipe directions weren’t as clear as they can be and I’d just really love to have better pictures of some poor desserts that are stuck looking ugly.  Did this really happen?  Did I think this was appetizing (scroll down)?

Healthy Pumpkin Banana Oatmeal Breakfast Bake {gluten-free, dairy-free}

Healthy Pumpkin Banana Oatmeal Breakfast Bake {gluten-free, dairy-free}
 
Save Print
This make-ahead breakfast bake is healthy, hearty and tasty! Full of pumpkin, bananas and oatmeal, you will feel good serving this to your family for breakfast.
Author:
Recipe type: Breakfast, Brunch
Makes: 4-6 servings
Ingredients
  • 6 ounces (~2 cups) rolled oats*
  • 2 teaspoons pumpkin pie spice
  • 1½ teaspoons baking powder
  • ⅛ teaspoon salt
  • ⅔ cup canned pumpkin (not pumpkin pie filling)
  • 6 fluid ounces unsweetened vanilla almond milk (skim milk or soy milk can be subbed)
  • 4 fluid ounces egg replacement or egg whites (equivalent of about 3 egg whites)
  • 5 ounces (~1/2 cup) mashed brown ripe bananas (~2 small or 1 large)
  • 1 teaspoon vanilla extract
Instructions
  1. Pre-heat oven to 350 degrees.
  2. Spray a 9×9 baking dish with non-stick cooking spray
  3. In a medium bowl, whisk together dry ingredients and set aside
  4. In a large bowl, whisk together remaining ingredients
  5. Stir dry ingredients into wet ingredients just until mixed
  6. Pour into prepared baking dish and bake for 23-28 minutes in middle of oven, or until a knife comes out clean from center
  7. Serve immediately or store covered at room temperature up to three days; can also be wrapped and frozen for an easy weekday breakfast
Notes
*Check that your ingredients are labeled gluten-free if avoiding gluten
There is no added sugar to this recipe, if you are looking for a very sweet breakfast, I suggest topping with maple syrup
Additional toppings might include greek yogurt, nut butter, sliced almonds and cooked fruit
Wordpress Recipe Plugin by EasyRecipe

And in honor of learning how to use a camera, I created a fun little GIF.

Healthy Pumpkin Banana Oatmeal Breakfast Bake {gluten-free, dairy-free} on Make A Gif

make animated gifs like this at MakeAGif

P.S. Head over to Erin’s site for a Keep It Sweet Desserts giveaway!

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

You might also like:

Cinnamon Chip Whole Wheat Pumpkin Scones

Cinnamon Chip Whole Wheat Pumpkin Scones

Whole Wheat Pumpkin Cinnamon Swirl Bread

Whole-Wheat-Pumpkin-Cinnamon-Swirl-Bread-7_thumb.jpg

My Favorite Pumpkin Bread

Seriously good (and easy) pumpkin bread

Blog, Recipes

Homemade Peanut Butter & Fig Granola {Gluten-free}

11 Comments

Easy homemade granola with chunks of dried figs and a crunchy peanut butter base. 

Homemade Peanut Butter & Fig Granola {Gluten-free} - so easy and healthy!

I made a batch of this granola early in the summer.  The first day I made myself a bowl with yogurt and blueberries then proceeded to eat most of the chunks out of the leftovers.  Luckily the base was still good and when my sister said she really liked it I decided it was worth blogging.

Granola is so easy to make, but I don’t have a lot of self control when it is around.  Luckily in this batch I kept the added sugars to a minimum so it is fairly healthy.  Calorie-wise it is about 100 calories per quarter cup.

Homemade Peanut Butter & Fig Granola
 
Save Print
Easy homemade granola with chunks of dried figs and a crunchy peanut butter base.
Author:
Recipe type: Breakfast, Brunch
Makes: 3 cups of granola (6-12 servings)
Ingredients
  • 5 tablespoons natural salted creamy peanut butter
  • 2 tablespoons maple syrup
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • 2 cups old fashioned oats (make sure to choose a gluten-free variety if avoiding gluten)
  • 4 dried figs, chopped into small pieces (about the size of a peanut)
Instructions
  1. Pre-heat oven to 325 and line a baking sheet with parchment paper
  2. Place peanut butter in a medium-sized heat-proof bowl; microwave for thirty seconds or until peanut butter is slightly melted
  3. Stir in maple syrup, vanilla and cinnamon
  4. Fold in oatmeal and dried figs
  5. Spread granola out onto prepared baking sheet and bake for 10 minutes and remove granola from oven; toss on pan and place back into oven immediately
  6. Bake 5 – 10 minutes or or until lightly browned and allow to cool
  7. Store in an air-tight container up to two weeks
Notes
Adapted from Julie’s Peanut Butter Granola
Wordpress Recipe Plugin by EasyRecipe

 

Reminder: Keep it Sweet Desserts is up for an American Made Award for the second year.  Last year we did really well, this year I’m determined to do better!  You can VOTE up to SIX times DAILY!  I’d really appreciate your votes and sharing with friends.  The winner will be selected based on VOTES and will be honored at the American Made workshop in October.

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

You might also like:

Blog, Recipes

Perfect Chocolate Chip Muffins and a Giveaway

12 Comments

These Chocolate Chip Muffins are easy to whip up and make the perfect sweet treat for weekend breakfasts or holiday brunch.

An easy recipe for Perfect Chocolate Chip Muffins from Keep it Sweet Desserts

I made these muffins a few weeks ago and actually froze a few to bring with us to the shore this past weekend.  My grandfather kept raving about the “best cupcake” he has ever had.  That cupcake was actually this muffin.  The basic recipe is so simple which makes the fact that he loved them even better.

An easy recipe for Perfect Chocolate Chip Muffins from Keep it Sweet Desserts

In fact, the recipe came from Lauren’s e-cookbook, Everyday Ingredients Extraordinary Meals.  Her book is full of beautiful photos and delicious recipes.  Many of them are easy meals and simple desserts.  It is family-friendly and reflective of the personality you come to love from her blog.  Recipes like fail-proof pizza dough, birthday cupcakes, and and My Cinnabon Cinnamon Roll (ahem, DYING to try that), give it a level of comfort and hominess.  Other notable recipes include Lemon Cheesecake Crème Brule Bars and Chocolate Cream Pie.  There are family friendly meals as well, but you know me and my sweet tooth.  And good news for all of you!  Lauren is offering to give a copy of her e-book to one of you!  (See end of post for giveaway details).

An easy recipe for Perfect Chocolate Chip Muffins from Keep it Sweet Desserts

 

Perfect Chocolate Chip Muffins and a Giveaway
 
Save Print
These Chocolate Chip Muffins are easy to whip up and make the perfect sweet treat for weekend breakfasts or holiday brunch.
Author:
Recipe type: Breakfast, Brunch
Makes: 12 muffins
Ingredients
  • ½ cup skim milk
  • ¼ cup canola oil
  • ¼ cup fat free plain greek yogurt
  • 1 egg at room temperature
  • 1 teaspoon vanilla extract
  • 9¼ ounces (2 cups) all-purpose flour
  • 5⅝ ounces (3/4 cup) granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ½ cup mini chocolate chips
Instructions
  1. Pre-heat oven to 350 degrees; line a regular sized muffin pan with paper liners or spray with non-stick cooking spray
  2. In a medium bowl, whisk together wet ingredients (milk through vanilla) and set aside
  3. In a large bowl, whisk dry ingredients (flour through baking soda); form a well in center of dry ingredients and pour wet ingredients into the well
  4. Stir just until combined
  5. Fold in chocolate chips
  6. Distribute batter evenly in muffin pan and bake 15-20 minutes or until a toothpick comes out clean from center
  7. Allow to cool for five minutes before carefully removing muffins from pan; best served immediately
  8. Leftovers can be stored in an air-tight container at room temperature for a couple of days or in freezer for a few weeks
Notes
Barely adapted from Everyday Ingredients Extraordinary Meals
Wordpress Recipe Plugin by EasyRecipe

 

An easy recipe for Perfect Chocolate Chip Muffins from Keep it Sweet Desserts

GIVEAWAY!
a Rafflecopter giveaway

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

You might also like:

Triple Chocolate Muffins with Peanut Butter Swirl

Triple Chocolate Muffins with Peanut Butter Swirl

Brown Butter Peach Crumb Muffins

Brown Butter Peach Crumb Muffins

Pistachio Muffins

Whole Wheat Pistachio Muffins

Blog, Recipes

Vanilla Roasted Strawberry Banana Bread that is Low Fat and Whole Wheat

19 Comments

Healthy banana bread full of delicious vanilla roasted strawberries.

Vanilla Roasted Strawberry Banana Bread that is Low Fat and Whole Wheat

It’s Tuesday but I feel like I am still recovering from the long weekend!  I think it has something to do with 13+ hours of driving for a two-day trip, dancing all night long at my cousin’s wedding, and the hotel neighbors that found it necessary to blast music and yell at each other at 2am the night before we had a 6:30 departure time.  That’s always fun.

Vanilla Roasted Strawberry Banana Bread that is Low Fat and Whole Wheat

But all in all, it really was a great weekend!  The highlight was being reunited with my dad’s side of the family.  We realized that it has been about twenty five years since all of the cousins were in the same place at the same time.  There were seven of us then.  This time around, with marriages, and a new generation, there were twelve of us.  While there has been a lot of loss on that side of the family, it is a definite bright spot to see so many of us starting wonderful families of our own.  Hopefully the next time we all meet, it won’t be so long from now and there will be even more of us.

Vanilla Roasted Strawberry Banana Bread that is Low Fat and Whole Wheat

I made this banana bread a few weeks ago when Matt’s friends were in town.  There were a few extra brown bananas on the counter and I had a little baking marathon.  The banana bread wasn’t as big of a hit as the blueberry pie, but it was a good healthy snack and breakfast addition.

Vanilla Roasted Strawberry Banana Bread that is Low Fat and Whole Wheat

The best part of baking this banana bread was the unbelievable aroma from roasting the strawberries.  Next time I’m going to roast extra berries and use them as an ice cream topping.  It was hard to put them right into the batter instead of eating them straight up!

Vanilla Roasted Strawberry Banana Bread that is Low Fat and Whole Wheat
 
Save Print
Healthy banana bread full of delicious vanilla roasted strawberries. Source: Skinny Taste Makes 8 nice-sized slices
Author:
Recipe type: Breakfast, Brunch
Makes: 8 servings
Ingredients
  • 7 ounces (~1⅓ cup) sliced strawberries plus 1 teaspoon vanilla extract for roasting
  • 6⅞ ounces (1¼ cups) white whole wheat flour
  • ¾ teaspoon baking soda baking soda
  • ¼ teaspoon salt
  • 2½ ounces (~1/2 cup lightly packed) brown sugar
  • 1 ounces (2 tablespoons) unsalted butter, softened at room temperature
  • 2 x-large egg whites at room temperature
  • 10½ ounces (~1 cup) mashed brown banana (~3 medium)
  • 2 tablespoons unsweetened applesauce
  • 1 teaspoon vanilla extract
Instructions
  1. Roast strawberries; pre-heat oven to 350 degrees and line a baking sheet with parchment paper; set aside
  2. Toss sliced strawberries with vanilla and spread out on prepared baking sheet
  3. Roast in oven for 20 minutes
  4. While strawberries are roasting, prepare rest of banana bread
  5. Spray a loaf pan with non-stick cooking spray and set aside
  6. In a medium bowl, whisk together dry ingredients (flour, baking soda and salt); set aside
  7. In the large bowl of an electric mixer, beat butter and brown sugar until light creamy; add egg whites and mix on medium speed for a minute
  8. Scrape sides of bowl; add banana, applesauce and vanilla; mix on medium speed until combined
  9. Reduce speed to low and slowly add dry ingredients just until combined, do not overmix batter
  10. Once strawberries are done cooking, gently fold them into batter; bake for 35-40 minutes or until a knife comes out clean from center of loaf
  11. Allow to cool before removing loaf from pan
  12. Best served immediately; store tightly wrapped in seran wrap up to 3 days at room temperature or freeze up to one month
Notes
Source: Skinny Taste
Wordpress Recipe Plugin by EasyRecipe

 

Vanilla Roasted Strawberry Banana Bread that is Low Fat and Whole Wheat

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

You might also like:

Healthy Blueberry Banana Bread

Healthy Blueberry Banana Bread

Brown Butter Chocolate Chip Quinoa Banana Bread

Brown Butter Chocolate Chip Quinoa Banana Bread

Healthy banana bread with vanilla roasted strawberries!
Blog, Recipes

Cookie Butter Lava Whole Wheat Banana Muffins

15 Comments

Healthy banana muffins with a surprise cookie butter filling.

Cookie Butter Lava Whole Wheat Banana Muffins

I think I looked at about fifty different banana muffin and bread variations before finally deciding to make these muffins.  My objective was to make something healthy but special.  I didn’t want plain old banana bread and I sure didn’t want something that was boring and dry.

Cookie Butter Lava Whole Wheat Banana Muffins

Luckly, I had bookmarked Jenny’s recipe for these banana muffins a few months ago.  And since I wanted Matt to be able to enjoy the treat as well, I obviously had to trade out the peanut butter for something my husband wouldn’t make a face at.

Cookie Butter Lava Whole Wheat Banana Muffins

Considering I’ve had an open jar of Cookie Butter forever, it was the perfect solution.  The molten center full of oozing speculoos spread is the perfect surprise when you break open the otherwise wholesome banana muffin.  The muffins are actually low in fat and have the perfect balance of healthy enough for breakfast but good enough for dessert.  You know how I love that.

Oh, and considering I practically inhaled one when I went to just taste a sample, you know they are good.

Cookie Butter Lava Whole Wheat Banana MuffinsCookie Butter Lava Whole Wheat Banana Muffins

Cookie Butter Lava Whole Wheat Banana Muffins
 
Save Print
Healthy banana muffins with a surprise cookie butter filling.
Author:
Recipe type: Breakfast, Brunch
Makes: 14 muffins
Ingredients
  • 1 cup Cookie Butter (or speculoos spread of choice)
  • ½ cup powdered sugar
  • 1 cup mashed brown bananas (about 2 medium)
  • 3¾ ounces (1/2 cup) granulated sugar
  • 2 ounces (1/4 cup, packed) light brown sugar
  • 2 x-large egg whites
  • ½ teaspoon vanilla extract
  • 1 cup low fat buttermilk
  • 5½ ounces (1 cup) whole wheat flour
  • 1¾ ounces (1/3 cup) oat bran
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
Instructions
  1. Pre-heat oven to 350 degrees; line a muffin tin with cupcake liners and set aside
  2. In a medium bowl, mix together cookie butter and powdered sugar
  3. Use a medium cookie dough (about 2 tablespoons) scoop to scoop a ball of cookie butter mixture into each cupcake liner
  4. In another medium bowl, whisk together flour, oat bran, baking soda, salt and cinnamon; set aside
  5. In a large bowl, whisk together remaining ingredients (bananas through buttermilk)
  6. Stir in dry ingredients just until combined
  7. Use a large cookie dough scoop or ladle to evenly distribute batter into cups (over and around cookie butter filling)
  8. Bake 20-25 minutes or until a knife comes out clean from center
  9. Note:  These muffins are best when they are still warm from the oven but are still good covered at room temperature for up to two days after baking.  To get the full lava effect, microwave the room temperature muffins for about 7 seconds each.
Notes
Significantly adapted from Picky Palate
Wordpress Recipe Plugin by EasyRecipe

Cookie Butter Lava Whole Wheat Banana Muffins

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

You might also like:

Chocolate Covered Cookie Butter Pretzels

Chocolate Covered Cookie Butter Pretzels

Lighter Chocolate Chip Banana Cake

Lighter Chocolate Chip Banana Cake

Healthy Blueberry Banana Bread

Healthy Blueberry Banana Bread