So… banana bread. I’ve done it a million times and I keep going back for another try. 😉 I cant help myself, banana bread is my favorite “healthy” snack.
I can only call this recipe “Kinda Healthy” because there’s still a lot of sugar in there, and the mini chocolate chips don’t help either. But chocolate is an antioxidant… Right?! The slightly healthy part comes from the skim milk, apple sauce, and coconut oil.
These Kinda Healthy Banana Bread Muffins are another recipe I adapted from the Feed Your Athlete Cookbook (originally Low Fat Banana Bread). Along with the other changes, I used 18 silicone muffin liners on a baking sheet, instead of using muffin tins. it probably changed the baking time a little bit, but don’t quote me.
Overall these are a total win. I put most of them in the freezer to take out one at a time before I head to the gym. Or when I wake up to let the dog out in the middle of the night (because his meds make him want to pee every few hours) and my stomach is growling. Does that happen to anyone else? The midnight stomach growlings… not the excessively peeing dog. Errr, that kind of digressed a little bit. My bad.
Anyway… these Kinda Healthy Banana Bread Muffins are a win. Click HERE for the recipe and make these ASAP!
PS. I just realized that this is the 2nd “Healthy” Banana Bread Muffin recipe I’ve made! Of the 2 recipes, I like this one the best. It freezes better (microwave for 20 seconds to thaw), and I feel like they stayed fresh on the counter longer….
PPS. I didn’t take any pictures!? I don’t know what happened! I guess I’ll just have to bake them again so I can take some. 😉
I barely adapted this recipe from Alex Likes to Cook for week 36 of my New 2 Me Cooking Challenge.
The.mr travels a lot for work… I kind of hate it. But at the same time I realize how lucky I am. He could be serving in the military, putting his life on the line and deployed in the Middle East. He could be swinging a hammer on a rig, for 4 weeks at a time. So, I’m thankful he’s only gone one or 2 nights a week. Plus it give me time to do things like wearing sweatpants all day and leaving the bathroom door open when I pee!
The worst thing about him being gone (besides the fact that I have to let the dog out a million times a day) is cooking for one. I just don’t have the motivation to get out the pots and pans and make myself a meal. It ends up being too much work! I usually end up eating a sandwich or taking a prepackaged chicken cutlet out of the freezer. It gets kind of boring…
Sometimes it gets even worse! Like a few weeks ago when he was gone ALL WEEK. Somewhere around day 3 I wanted pancakes. So I made the effort and whipped up a batch of boxed pancakes. Do you know how many pancakes that is!? I had soooooo many leftover I had to eat them for breakfast the next day and STILL had leftovers.
That’s where these Single Serve Chocolate Chip Pancakes should’ve come into play! I made them last week when the.mr took his weekly trip to The ‘Burgh.
I didn’t change much from the original recipe. I used almond milk instead of regular and added the mini chocolate chips. Overall thy came out really good! They’re pretty thick and not super fluffy, but I think that might be from the wheat flour. Mine didn’t get that pretty brown color that regular box pancake usually do… but that’s just not really a big deal.
I thought I had made these “light”, but I didn’t. There are a few things I’m going to try next time to lower the calorie count, like using applesauce instead of oil and using egg white (not a whole egg). These could be under 300 calories if you leave out the chocolate chips. But honestly… why? With a side of fruit and some sugar-free syrup you could have breakfast for dinner that comes in under 500 calories.
The next time you get a craving for pancakes and there isn’t anyone to share with, you’ll definitely want to try these.
Click HERE for Single Serve Chocolate Chip Pancakes recipe!
OMG. These might be my new favorite chocolate chip cookie! They’re perfect! Lightly brown on the bottom, soft & chewy throughout…
I found this recipe at Erica’s Sweet Tooth. I didn’t change any of the ingredients besides the chocolate chips (and the addition of butterscotch). I didn’t want to be too boring so I used 3 kinds of chips… but if you’re boring you could just use one kind. I won’t judge (too harshly).
I took the cookies directly from the freezer and put them on room temp cookie sheets right before I put them in the oven, that’s probably why I baked mine for a minute longer than the original.
The only thing I’d do differently is to double the recipe, and make the cookies 2x as big! Because the only thing that could make these better is… more.
Oh! In case you’re wondering… that other cookie in the second picture? It’s a chocolate peanut butter chocolate chip cookie with a snack size Reese’s inside. I might tell you about all the fun I had making that recipe later in the week.
Click to see my recipe!?