I am a big fan of quick, healthy, grab-and-go treats. They work great for pre-workout snacks as they contain a perfect combo of carbohydrates and protein. They also work for sustaining energy, as proven this weekend when we ate an entire batch of them during the Market to Market.
They take mere minutes to throw together and only seconds to eat. Be careful to not eat the entire batch. 🙂
Find a similar recipe here.
These banana muffins are packed with nutrients and flavor! Win-Win!
I have challenged myself with incorporating more flaxseed into my diet and recipes. Research indicates that flax may reduce risks of certain cancers as well as cardiovascular disease and lung disease.
Although flaxseed contains all sorts of healthy components, it owes its primary healthy reputation to three of them:
- Omega-3 essential fatty acids, “good” fats that have been shown to have heart-healthy effects. Each tablespoon of ground flaxseed contains about 1.8 grams of plant omega-3s.
- Lignans, which have both plant estrogen and antioxidant qualities. Flaxseed contains 75 to 800 times more lignans than other plant foods.
- Fiber. Flaxseed contains both the soluble and insoluble types.
With all that information, why wouldn’t you want to incorporate it into your diet?
Grind oatmeal into flour consistency. Add in remaining dry ingredients.
I used brown sugar blend to lessen the sugar content. Tastes just the same!
Mix in all wet ingredients. I use unsweetened vanilla almond milk.
I sometimes like to mash the bananas separately to break them up and then incorporate into all ingredients. This time, I chose not to. Chunks of bananas are good too! 🙂
Side note: I am still using my old school mixer and not my Kitchen Aid Mixer. I KNOW! I just need some quality time with it. I am afraid to take it out of the box until I know I can spend a solid day making some yummy stuff. Don’t judge.
Scoop into muffin tins around 3/4 full. Bake at 350 for 18-20 minutes.
Don’t mind the awful color to the pictures. I am signed up for a Photoshop class this coming Saturday. Also on the list is a ‘Sony DSLR for Dummies’ Class in the very near future. I wonder where I can find one of those….
Better For You Apple Crisp
- 4 Apples- sliced
- 1/2 Cup Orange Juice
- 4 Tbsp. Maple Syrup
- 1/2 tsp. Nutmeg
- 2 tsp. Cinnamon
- 3 packets Stevia
Cut apples to bite size pieces.
Mix all ingredients (minus apples) into a gallon size zip-lock bag. Once liquids, sugar and spices are all mixed together, add apples and massage until fully coated. Pour ingredients into a square baking dish, sprayed with a light coating of oil.
Now for the crumbly topping.
Oatmeal Topping Ingredients
- 1/2 Cup Oatmeal
- 1/2 Cup Oatmeal for food processor
- 1/4 cup melted butter
- 1/4 cup Brown Sugar Stevia (or 1/2 cup light brown sugar)
- 1 tsp Cinnamon
In a glass measuring cup, melt butter, set aside. In a food processor, grind 1/2 cup oatmeal to consistency of flour.
Mix ground oatmeal, 1/2 cup whole oatmeal, cinnamon and brown sugar into butter. Drop by tablespoons on top of apple mixture.
Bake at 350 degrees for 30-35 minutes. Enjoy!!