Banana Yogurt Muffins

Banana Yogurt Muffins
Originally uploaded by kel h

One of the things that are pretty much in EVERY Trader Joe's pick up is bananas. I usually pick up a couple to make smoothies or muffins. I also usually have fat free plain yogurt in the fridge for said smoothies. And now I can use it to make the muffins too.

This recipe is based on one from AllRecipes, with some changes by me

Banana Yogurt Muffins

Ingredients

1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tsp cinnamon
1/2 tsp nutmeg
1 cup mashed ripe banana (about 4)
plus one banana sliced for garnish
1/4 cup light brown sugar
1/4 cup plain fat free yogurt
1 egg
1/2 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.

Mix together flour, baking powder, baking soda, cinnamon, nutmeg and salt.
In a separate bowl, beat together banana, sugar, egg and vanilla. Stir in the sour cream.

Stir banana mixture into flour until just combined. Scoop batter into prepared muffin cups. Top each muffin with a banana slice

Bake in preheated oven for 15 to 20 minutes, or until a toothpick inserted into center of a muffin comes out clean.

Let cool before serving. For best flavor, place in an airtight container or bag overnight.

These came out super moist and tasty. I want to figure out how to sub honey for sugar and still account for the liquid. Also, I might add some orange zest next time to add a smidge of brightness.

Banana Ice Cream

Banana Ice Cream
Originally uploaded by kel h

Adapted from Alton Brown's Banana Ice Cream recipe

Ingredients
6 (approximately 2 1/4 pounds) ripe bananas (frozen overnight, then defrosted)
1 tablespoon fresh squeezed lemon juice
2/3 c honey
1 tsp vanilla
1 container plain yogurt
2/3 c milk

Directions
Place bananas in freezer and freeze overnight. Remove bananas from freezer and allow to thaw for 45 minutes to 1 hour. Peel bananas and place in bowl of food processor along with the lemon juice. Process for 10 to 15 seconds. Add honey and vanilla and turn processor on. Slowly pour in the dairy. Process until smooth. Chill mixture in refrigerator until it reaches 40 degrees. Transfer mixture to an ice cream maker and process according to manufacturer's instructions. Place mixture in an airtight container and freeze for 3 to 6 hours before serving.

Banana Oatmeal Walnut Chocolate and Peanut Butter Chip Muffins

Adapted from the Great Lake Effects Cookbook

Ingredients

3/4 c quick cook oats
1/2 c buttermilk
1/2 c all purpose flour
1/2 c whole wheat flour (or do 1 cup all purpose)
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
2-3 mashed bananas (1 cup)
1/4 c melted butter
1 egg

optional
1 c chopped walnuts
1/2 c peanut butter chips
1/2 c chocolate chips

Instructions

Preheat oven to 425
mix oatmeal and buttermilk
Combine dry ingredients in a bowl and mix well
mix banana, egg, and butter in a bowl, and add oat mixture
Add dry ingredients gradually and mix til smooth
Fold in nuts and chips

Pour into greased muffin tin and bake for approx 15 min