Tag Archives: Banana

Spiced (and Sugar Free) Banana Nut Muffins

SpicedBananaNutGood day, everyone! I hope you are having a nice week. I have been busy at work, including enjoying a fun project – estimating the economic impact due to the arrival of the royal baby. Analysts expect that this economic impact in the U.K. will be higher than those measured due to the royal wedding or the Queen’s diamond jubilee events because there are no public holidays scheduled, which closed financial markets and establishments, and reduced retail spending. It is estimated that the U.K. should see about a $400 million bump to the economy this summer. The largest boosts will be in industries related to food and drink as well as memorabilia. I know I did my part to stimulate the U.S. economy by buying refreshments for a Royal Baby (Sugar Free) Cupcake Party at my office this week!

In case you are inclined to host your own Royal Baby Tea in the near future – Newman’s Own sells a delicious Royal Tea in a variety of flavors. Scones are delicious and a good idea to include at a Tea – I have recipes online for Millet Raisin, Pear and Oat, and Banana Berry. Muffins can also be a nice addition to a party, and below is a recipe for Spiced Banana Walnut Muffins that I adapted from a July 2009 issue of Oprah Magazine. I substituted the sugar with maple syrup, added brown rice flour in order to reduce the gluten content, and removed the butter by adding canola oil. The result is a light and moist muffin with a unique combination of flavors. For additional spice, add another 1/2 teaspoon of cardamom.

Ingredients
1 cup whole wheat flour
1/2 cup brown rice flour
1/2 cup all-purpose flour
1 tsp. baking soda
1/2 tsp. ground cardamom
1 1/2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. salt
3/4 cup maple syrup
1/2 cup canola oil
3 very ripe mashed bananas
1/2 cup unsweetened applesauce
1 tsp. orange zest
1 tsp. vanilla extract
2 eggs
1/2 cup coarsely chopped walnuts

Preparation
Preheat oven to 350°. Line muffin tins with paper liners or grease well; set aside.

Put flours, baking soda, cardamom, cinnamon, nutmeg, and salt into a large bowl; set aside. Put maple syrup and oil into a second large bowl and mix until well combined. Add bananas, applesauce, zest, vanilla, and eggs to the syrup-oil mixture, and mix again until combined. Add flour mixture to banana mixture in three parts, stirring well after each addition; fold in walnuts.

Spoon batter into prepared tins; bake until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Serve warm or at room temperature.

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Use Seasonal Fruits for Banana Berry Scones

This past weekend, I found myself looking at three bananas on the counter that were very ripe. I considered making a banana bread although I wanted to make something that also used some summery fruits. I cruised the Internet and found a great recipe from Fit Foodista for Low Fat, Whole Wheat Banana Cinnamon Scones. I already had the ingredients, including some fresh blueberries, and the preparation seemed easy so I decided to give this a try. Instead of using turbinado (cane) sugar, I used coconut palm sugar, and the result was just right and free from refined sugars. If you don’t have the palm sugar, you can use 1/4 cup of maple syrup instead and sprinkle the top with maple sugar if desired.

Yum! These scones are chewy and really moist, and the pieces of banana and blueberry add some nice sweetness. You could use any berries that are in season, or try chopped apples or pears and nuts in the fall. What a nice treat to enjoy with a cup of tea any time of the day or evening.

Ingredients:
2 cups whole wheat flour
1 tablespoon plus 1 teaspoon baking powder
1/4 cup coconut palm sugar, plus more for sprinkling on top
1/8 teaspoon salt
1/2 teaspoon cinnamon
5 tablespoons cold unsalted butter
1 cup chopped, very ripe banana
1/2 cup plain fat free yogurt
1/2 cup low fat milk

Instructions:
Preheat oven to 425°.

Combine flours, baking powder, sugar, salt and cinnamon in a bowl and whisk together.

Slice butter and drop into dry ingredients. Use a knife or pastry cutter to cut the butter into tiny pieces and mix it into the flour.

Add bananas and gently stir.

Mix in milk and yogurt.

Form dough into a circle that is about an inch deep all around. Cut the circle into 8 slices.

Separate slices and place on a baking sheet covered in parchment paper or foil.

Sprinkle the tops of the scones with a bit of sugar.

Bake for 18 minutes or until light brown.

I am sharing this recipe with Simply Sugar and Gluten Free, Miz Helen’s Country Cottage and Food Trip Friday.