What's Baking: Banana Chocolate Chip Muffins

Start your morning off right with these healthy banana chocolate chip muffins.


Healthy Banana Chocolate Chip Muffins || A Less Processed Life

I had a few bananas on the countertop that were quickly becoming more brown than yellow, which is the international sign that it's time to bake something with them.

Healthy Banana Chocolate Chip Muffins || A Less Processed Life

I wan't particularly in the mood to bake yet another loaf of banana bread (and that's not even all of the banana bread recipes on this site...), so, I made muffins instead. I know, oh-so-different, right?

Healthy Banana Chocolate Chip Muffins || A Less Processed Life

These muffins, however, are actually fairly healthy, especially when compared to calorie-bomb bakery-style muffins.

Healthy Banana Chocolate Chip Muffins || A Less Processed Life

The muffins are sweetened with pure maple syrup and they get their moistness and tender crumb \ from a little olive oil and Greek yogurt. As I am always wont to do, I added a bit of nutmeg, and I'm thinking a little ginger or cinnamon would also be a great idea. (Next time!) And there's just a tiny bit of decadence with the addition of semi-sweet chocolate chips. I went with a scant half-cup, but if you're feeling extra wild and crazy, feel free to make that a heaping half-cup, or go big with 3/4 cup of chips.

While tasty warm from the oven, I've been enjoying these muffins as a chilled treat straight from the fridge. Paired with a cup of coffee, they make for an excellent second breakfast.


Banana Chocolate Chip Muffins (printer-friendly version)
makes 12 muffins

1 1/2 cups whole wheat pastry flour
1 teaspoon baking soda
1/4 teaspoon fine sea salt
1/4 teaspoon ground nutmeg
3 bananas, mashed
1/4 cup pure maple syrup
1 tablespoon vanilla
1 tablespoon olive oil
1 egg
1/2 cup nonfat plain Greek yogurt
1 tablespoon unsweetened coconut milk
1/2 cup semi-sweet chocolate chips

1. Preheat the oven to 350 degrees. Lightly grease a 12-cup muffin tin with cooking spray and set aside.
2. In a medium bowl, whisk together the flour, baking soda, salt, and nutmeg. Set aside.
3. In a separate bowl stir together the mashed bananas, maple syrup, vanilla, olive oil, egg, yogurt, and milk until smooth. Stir the wet ingredients into the dry ingredients, until just combined. Fold in the chocolate chips.
4. Divide the batter evenly among the muffin cups.
5. Bake in the oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for 5 minutes, then carefully remove from the pan and set on a wire rack to cool completely. Muffins can be stored in an airtight container in the fridge for up to five days.

(adapted from this Ambitious Kitchen recipe)

Healthy Banana Chocolate Chip Muffins || A Less Processed Life

SHARE:

How to Make: Roasted Strawberries and Rhubarb

Roasting strawberries and rhubarb together in a little pure maple adds a deeper flavor to this sweet and tart classic combination and can be used as a simple topping for vanilla ice cream or in a healthy yogurt parfait. 


Roasted Strawberries and Rhubarb || A Less Processed Life

The real harbinger of spring (and early summer) is the arrival of rhubarb in the marketplace. I absolutely love the combination of tart rhubarb with sweet strawberries, as exhibited by these recipes for strawberry-rhubarb cobbler, strawberry-rhubarb crisp bars, strawberry-rhubarb pancakes, strawberry-rhubarb crumble muffins, strawberry-rhubarb cream cheese bars, strawberry-rhubarb pie, strawberry-rhubarb bread, strawberry-rhubarb streusel cake, and of course, refreshing (and boozy) strawberry-rhubarb smashes. (Holy cow I've made a lot of strawberry-rhubarb recipes!)

Roasted Strawberries and Rhubarb || A Less Processed Life

For this year's iteration of the strawberry-rhubarb flavor combination, I opted to roast the two together in a little maple syrup to really bring out their flavor.

Roasted Strawberries and Rhubarb || A Less Processed Life

The resulting roasted strawberry and rhubarb is absolutely delicious served warm over a bowl of vanilla bean ice cream. Or if you're looking for a healthier treat, it pairs just as wonderfully with vanilla yogurt layered in a parfait topped with granola.

Roasted Strawberries and Rhubarb || A Less Processed Life

Hey there, delicious (and nutritious!) breakfast!

Roasted Strawberries and Rhubarb || A Less Processed Life

What is your favorite way to pair strawberries and rhubarb?

Roasted Strawberries and Rhubarb (printer-friendly version)
makes about 3 cups

1 pound strawberries, hulled and quartered
1 pound rhubarb, chopped into 1/4"-1/2" pieces
1/3 cup maple syrup

1. Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper and set aside.
2. Place the quartered strawberries and chopped rhubarb in a medium bowl. Drizzle with the maple syrup and stir to coat. Let the mixture sit for 5 minutes.
3. Turn the strawberry and rhubarb mixture onto the prepped baking sheet and spread into an even layer.
4. Roast in the oven for 40 minutes, or until the juices have thickened and the fruit has softened.
5. Let cool for 5 minutes and then spoon both the fruit and their juices into a bowl. Serve warm with ice cream or cover and chill in the refrigerator to make yogurt parfaits. The roasted strawberry and rhubarb mixture can be kept in the refrigerator for up to five days.
SHARE:

What I'm Drinking: Moscow Mule

Beat the summertime heat with a refreshing Moscow Mule. 


Moscow Mule || A Less Processed Life

I have so much to talk about, but not enough time to write a full blog post. Let's see – we lost our power for over 24 hours last weekend due to storms that rolled through the area (that was fun!), we also put our new chicks out onto pasture last Sunday, and, perhaps most exciting, we brought home four new piglets to the farm on Saturday. They are the cutest. (You can judge their cuteness for yourself by following our farm on Instagram (@orangedogfarm) or on Facebook (https://www.facebook.com/orangedogfarm/). 

Moscow Mule || A Less Processed Life

Plus work deadlines are insane, I've taken on a small freelance project, and did I mention all the farm chores? Long story short, things are crazy busy around here.

And it has been hot. Like, capital H-O-T hot. Luckily we seem to have a little break in the weather today and it's nice and cool this morning. But that doesn't mean I'll be putting away my copper mugs for Moscow mules anytime soon!

Moscow mules – made with fresh lime juice, ginger beer, and spiked with vodka, are a perfect afternoon cocktail on a hot summer's day. Which, wait, is today, right? Happy First Day of Summer!

Moscow Mule
makes one cocktail

1/2 ounce lime juice
2 ounces vodka
4 ounces ginger beer
ice
lime slice, for garnish

Add the lime juice and vodka to a copper mug. Fill the mug with ice. Top with ginger beer. Garnish with a lime slice (or two) and serve.

Moscow Mule || A Less Processed Life
SHARE:

What I'm Celebrating: National Donut Day

Did you know it's National Donut Day? If you haven't noticed, I am a big fan of baked donuts. I might just have to break out my donut pan and make a batch today to celebrate. Here are a few of my favorite baked donut recipes from the archives.
Baked Donut Recipe Roundup || A Less Processed Life


SHARE:

Made From Scratch: Everything Bagel Hummus

Everything bagel hummus takes less than five minutes to make and is a great afternoon snack served alongside pita wedges or fresh-cut veggies.


Everything Bagel Hummus || A Less Processed Life

I saw a commercial the other day for a new product by a company that sells canned beans. They now also make a "Hummus Made Easy" pouch. I suppose for major convenience sake that's a great idea, but really, it is not hard to make hummus from scratch. NOT HARD AT ALL! And, yes, I suppose it takes more than three steps to make, but it really isn't rocket science.

Everything Bagel Hummus || A Less Processed Life

I probably make a new batch of hummus every week – D likes to take some to work to snack on with veggies or crackers. I like that, given the simplicity of the base recipe, it's super-simple to customize flavors and never have the same hummus twice.

Everything Bagel Hummus || A Less Processed Life

I'm a sucker for hummus that has extra jooj (zhuzj?) on top. I'm totally That Girl who eats up all the extra topping first. Don't judge. This hummus recipe uses my everything bagel spice blend to amp up the flavor and add a little satisfying crunch.

Everything Bagel Hummus (printer-friendly version)
makes about 3 cups

2 garlic cloves, peeled
2 16-ounce cans chickpeas, drained and rinsed
2 teaspoons fine sea salt
1/4 cup + 2 tablespoons tahini
1/2 cup freshly squeezed lemon juice
1/4 cup olive oil
1-2 tablespoons everything bagel spice blend

1. Add the garlic cloves to the bowl of a food processor fitted with the metal blade. Process until minced.
2. Add the chickpeas, salt, tahini, and lemon juice to the food processor. Process until coarsely pureed, scraping down the sides of the bowl with a rubber spatula as needed.
3. Add in the olive oil and process until smooth.
4. Season with additional salt if necessary. Spoon the hummus into a serving bowl and sprinkle with everything bagel spice blend before serving. Serve alongside pita bread, toasted bread slices, or fresh veggies.
SHARE:
© A Less Processed Life. All rights reserved.
BLOGGER TEMPLATE MADE BY pipdig