So what do you do with a couple of spotty bananas that you’ve put in your freezer (besides make an amazing banana bread)? Try something new!
I wanted to make some tasty muffins for my family’s breakfast but also wanted them to be a bit more robust in their nutritional profile. So I added a protein powder I thought would complement the flavors. I’m loving Four Sigmatic because it combines plant-based superfood proteins with adaptogenic mushrooms to create a tasty powder that’s easy to put in smoothies or baked goods. So here we go!
3 Past-their-prime bananas (defrosted, if necessary)
⅓ cup Butter
⅔ cup Sugar
1 tsp Vanilla Extract
A pinch of Salt
1 tsp Baking Soda
1.4 oz Protein Powder (I used the Sweet Vanilla flavor for this one, but their Peanut Butter would also be awesome)
1- ½ Cups Flour
A buncha Chocolate Chips
Make sure your bananas are defrosted and mushy. ALSO, make sure your butter is melty and mushable (so take it out of the fridge a few hours before).
Spray your muffin tins with an olive oil or coconut oil-based spray. Turn the oven on to 350.
Put the mushy bananas and butter in a big bowl and smash them together (use a potato smasher, fork, whatever). Blend until it’s as creamy as possible.
Add sugar, egg and vanilla until combined. Stir in salt, baking soda and protein powder.
Add flour and chocolate chips and combine, then divide the mixture into 12 muffin tins.
Set the timer for 20 minutes and see how they look. Clean knife? Good. If not, add on a few minutes.
Enjoy for a snack, dessert or breakfast!
_A friend forwarded this recipe from a fun site called Iowa Girl Eats—she said it would be perfect minus the ham the recipe originally called for. And perfect it was for a little Easter picnic brunch with my mom.
I made the quinoa and grated the zucchini the night before, so they were easy to mix up and make in the morning. We packed them up and took them to Chautauqua along with some egg salad, fresh fruit and yummy croissants from a bakery near my mom’s house. They don’t need to be hot to be delicious.
I tweaked a little for ingredients, pan size and preference. I doubled the batch, too, so you’ll have enough leftover to stick in the freezer—just take a few out at night, put them in the fridge and they’re the perfect filling, wholesome breakfast. And don’t be afraid to switch up ingredients! These would do well with a variety of veggies.
Makes about 24 muffin-sized cups
4 cups cooked Quinoa (about 1.5 cups uncooked)
4 Egg Whites
2 cups Zucchini, grated (1 large zucchini should do the trick)
2 cups Cheddar Cheese, grated
1 small can Green Chiles
½ cup Cilantro, chopped
¼ cup Parmesan Cheese, grated
4 Green Onions, sliced
Salt & Pepper to taste
Preheat oven to 350*. Liberally spray 2 muffin tins with cooking spray (make sure it’s liberal—they can get a stick-to-the-pan-y if not).
Prepare quinoa according to package directions. Fluff and add to large bowl.
While quinoa is cooking, grate zucchini into a separate bowl and toss with ½ tsp salt together. Let stand 5 minutes, then transfer to sieve/strainer. Press out excess liquid before adding to bowl with quinoa.
Add remaining ingredients, mix thoroughly and spoon into muffin tins, filling to the top of each cup.
Bake for 20-25 minutes, or until edges are golden brown. Let cool about 5 minutes before removing from the pan.
It's amazing how many quiche recipes there are out there! I sifted through a few yesterday as I prepared to have a few people over for brunch today. The occasion was my four minutes of fame on NPR's Wait Wait Don't Tell Me. I served it with my Snap Pea salad, Poppyseed Bread and fresh fruit.
Here's what I came up with--you can fill it with whatever you like. I did one with artichoke hearts, feta and fresh basil, and another with red pepper, onion, mushrooms, cheddar and cilantro, like below. For fresh veggies, I'd recommend sauteing them in a little olive oil for a just a few minutes to soften them up before putting them in the pie crust.
1 frozen pre-made Pie Crust (I used Marie Callender's)
1/4 cup Lowfat Milk
1/4 cup Greek Yogurt (or Sour Cream)
Sample quiche filling:
1/2 cup Cheddar, shredded
1/2 Red Pepper, diced and sauteed
1/2 cup Mushrooms, canned or sauteed
1/2 cup Onion, diced and sauteed
1/2 cup Cilantro, chopped
Preheat oven to 375*. Take pie shell out of freezer.
Whisk together yogurt and milk, then add eggs and whisk til frothy and well-combined. Lightly brush pie shell with egg mixture. Prebake for 5-7 minutes, til it turns slightly golden. Remove from oven and allow to sit for a few minutes.
Fill pie shell with shredded cheese, then veggies and cilantro, then egg mixture. Add a dash of salt and pepper to the top. Place pie on top of a cookie sheet and bake for 30-40 minutes in the 375* oven. Quiche is done when a knife inserted into the center comes out clean.
This makes two loaves–keep one and give the other one away. Or freeze the other one. Or eat it immediately because it’s that fricking good.
My sister-in-law made these on a recent family vacation. The great thing is you can fill them with anything from plain butter and sugar to nutella to eggs and cheese. I (and my tiny nieces) were clamoring for more.