Do you like how I always remember to get pictures of my breakfasts but never of my other meals? Sigh. Oh well.
One of my goals next week is to cook evening meals (since Craig will actually be home for once!), photograph, and blog about them.
Nothing like a bowl of overnight oats to simplify my morning’s process of getting ready for work.
I am SO glad it is Friday!! This means I actually have time to bake!
I had three very ripe bananas, so I put them to good use!
Wheat Germ Streusel Banana Muffins
Yield: 10 muffins
1 cup all-purpose flour
1/2 cup whole wheat flour
1/3 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/3 cups mashed ripe bananas (about 3 medium)
2 Tablespoons canola oil
2 Tablespoons unsweetened applesauce
1/4 cup packed brown sugar
2 Tablespoons toasted wheat germ
1/8 teaspoon ground cinnamon
1 Tablespoon cold butter
2 Tablespoons finely chopped walnuts
1. In a large bowl, combine the flours, brown sugar, baking powder, baking soda, and salt. In another bowl, beat the bananas, egg, oil, and applesauce until well blended. Stir into dry ingredients just until moistened.
2. Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. For streusel, combine the brown sugar, wheat germ, and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter.
3. Bake at 375 degrees for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts: 1 muffin equals 203 calories, 6 g fat (1 g saturated fat), 24 mg cholesterol, 242 mg sodium, 36 g carbohydrate, 2 g fiber, 4 g protein.
* This recipe comes from Taste of Home Healthy Cooking magazine, August/September 2009 issue.*
I try not to eat close to going to bed, so I refrained from sampling any of them tonight, but you can bet what I’ll be having in the morning for breakfast!
My new running shoes came in the mail tonight! Can’t wait to try them out tomorrow!! 😀