Tag Archives: breakfast

One-Banana Muffins


Every time Josh and I buy bananas, they always start to over-ripen before we can eat them all. It doesn’t matter if we buy 10 or three, it always happens.

And I guess it doesn’t help that I’ll only eat a banana if it’s at least a little green. I probably get that from my dad. He and I both say a ripe banana is only good for making banana bread.

IMG_3844But, that darn one-banana dilemma hinders making a whole loaf of banana bread. I’m telling you, this happens… Every. Single. Time.

Well, a couple of weeks ago, Josh bought some bananas for us, and by the end of last week, we were left with one over-ripe banana. So, instead of throwing it away, I waited for it to turn black (black bananas make the best banana bread) and I came up with a solution…

One-banana muffins. The recipe only makes a handful of these muffins, but I think that’s kind of perfect. I never like having too many muffins (or any other kind of baked good) at home because if I can’t give away at least half,  I almost always end up throwing some away.

Oh, and maybe don’t be a goof like me — I forgot to add pecans to my muffins. Good grief.

IMG_3836 squareOne-Banana Muffins

Active Time: 10 minutes
Total Time: 40 minutes
Yields: 6 muffins


  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup butter
  • 1/4 cup sugar
  • 1 egg
  • 1 over-ripe banana
  • 1/8 cup chopped pecans (optional)

What to do:

Preheat oven to 350 degrees Fahrenheit. Line half of a 12-muffin tin with baking cups.

In a small bowl, combine flour, baking soda and salt. Set aside.

The next few steps can be done using a standalone mixer or a handheld mixer. In a medium- to large-bowl, cream together butter and sugar. Add the egg and banana, and mix until well-combined. Mix in half of the flour mixture and combine, then add in the other half of the flour mixture and combine. The result should be a doughy mixture.

IMG_3838Add pecans, if desired, and mix one more time until the pecans are evenly distributed throughout the dough.

Place the dough into the six baking cups, dividing the dough evenly. Bake for 30 minutes or until muffins are golden-brown and cooked through. (Test this by sticking a toothpick into the center of a muffin. If it comes out clean, it’s cooked through.)

Allow muffins to cool for at least 10 minutes before serving.


Note: This recipe was inspired by Banana Banana Bread from Allrecipes.com.


Whole Wheat, Dark Chocolate Chip Scones with Oats & Almonds


Sunday felt like a breakfasty day (like most Sundays in our home do). I really wanted to whip up some sweet scones, but every recipe I could find called for a stick of butter and at least ¼ cup of sugar (some even called for ½ cup of sugar).

No thanks.

round EDITAfter pouting at the iPad screen for a few minutes, I decided to try to make my own scones. After a little research (via Pinterest, of course), I felt like I was ready to start preparing a recipe.

I picked out a couple of recipes that looked tasty (Oatmeal Peanut Butter Chocolate Chip Scones and Chocolate Chip Scones) and got to work combining my favorite parts of each and taking away the things I didn’t like so much. (I actually considered replacing the peanut butter from the Oatmeal Peanut Butter Chocolate Chip Scones with Nutella but was worried it would be too chocolatey.)

I was pretty concerned about the health factor (seeing as how I just finished talking about staying heart-healthy). I decided to make these as health-conscious as possible.

above raw EDITSome of the main things I wanted to make sure this recipe included were 1) minimal butter 2) no added sugar, 3) super-dark chocolate, 4) whole wheat flour and 5) oats. I know that’s kind of a long list, but I wanted to make sure my scones were as close to healthy as a sweet scone can be. (If I had ground flax-seed, I would have included it, too, for additional fiber.)

Though I was able to omit any added sugar (good thing, too–the chocolate makes it plenty sweet), I had to add more butter than I wanted. My initial goal was a mere 2 tablespoons of butter, but I ended up going with 4 tablespoons instead for consistency (the dough was too thick and immobile without it).

Even so, these scones don’t taste uber-buttery. They taste very, um, scone-like. They’re kind of dry (which I love in a scone), so if you don’t like that, just add another tablespoon or two of butter.

Did I mention these are fairly easy to make? And really pretty too! (I think they’d look nice sitting by a cup of coffee.)

Breakfast is served.

fresh cut EDIT2Whole Wheat, Dark Chocolate Chip Scones with Oats & Almonds

Active Time: 20 minutes
Total Time: 35 minutes


  • 2 C. whole wheat flour
  • 1 C. rolled oats
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 4 Tbsp. unsalted butter, cubed & chilled
  • 3/4 C. milk (I used almond milk)
  • 1 large egg, separated
  • 1 C. dark chocolate chips (I used Ghirardelli’s 60% cacao baking chips)
  • handful of sliced almonds

What to do:

Preheat oven to 425 degrees F.

In a large bowl, combine flour, oats, baking powder, baking soda and salt. Add butter cubes, using your fingers to rub the butter into the dry mix until the mixture resembles coarse breadcrumbs. (If you have a pastry mixer, using it would probably speed up this step.)

brush EDITIn a separate bowl, combine milk and egg yolk; whisk until well-combined.

Make a well in the flour mixture, and pour the milk mixture into the center of the well. Use your fingers or a rubber spatula to fold the mixture until it starts to come together. (I found that making a blade with my hand to fold the mixture was much easier than using a kitchen tool.) Add the chocolate chips.

Gently knead the dough with your hands until just incorporated. Be careful to not overmix.

Roll the dough into a ball and place on the center of a floured cookie sheet (I used all-purpose flour for this). Use the heel of your hand to gently press the dough into an approximately 8-inch-diameter disk.

Using a floured pizza cutter, cut the pressed dough into 8 pieces, but do not separate them.

fresh cut EDITBrush egg whites onto the top of the dough. (I don’t suggest dumping it on top. I did, and I ended up with what looked like an egg white omelette on top of one of my scones.)

Use your fingers to crush the sliced almonds in the palm of your hand. Sprinkle the almond bits over the top of the dough.

Bake for 15 minutes. Once the scones have finished baking, let them cool for 5-10 minutes before moving them to a room-temperature plate or cooling rack.


Around the Web: Recipes to try


You know how sometimes when I don’t feel like writing I’ll just share recipes (and other random things) with you?

Well, folks, it’s another one of those days.

I’m in a weird mood, and I’m sure anything I attempt to put some thought into will become a rant or pity party or something in between. Yeah. No thanks, right?


So, here you have it, my favorite recipes this week:

Quinoa Patties from Yes, I Want Cake

Homemade Roasted Garlic Oil from How Sweet It Is

Peanut Butter Flaxseed Pancakes from Minimalist Baker

Cheddar Cheese Bread from Shutterbean

Bunny Bread Rolls from Daily Vegetarian

Turkey Taco Casserole from Eat, Live, Run

The Ultimate Loaded Veggie Burger from Edible Perspective

And, as a bonus recipe: Homemade Taco Seasoning from Budget Savvy Diva (for every time a recipe calls for a packet of store-bought taco seasoning).

Happy Wednesday, y’all!