The kids and I spent three weeks at my parent’s house this summer, (before meeting up again with John for a week in the Outer Banks with his family), and my mom’s banana muffins were a HUGE hit. I think she made at least one batch each week that we were down there, that’s how much everyone loved them. I obviously had to get the recipe from her, and – as promised on my Facebook page – here it is!
I almost always use whole wheat pastry flour when making baked goods in order to achieve the perfect balance of hearty nutrition and soft texture, but these muffins use regular 100% whole wheat flour without sacrificing the end result; the muffins still turn out fluffy and light.
Maple syrup is the only sweetener, and the muffins get an added dose of fiber and protein from ground flaxseed.
Need yet another incentive to make these muffins?! They require only one bowl, (well, a food processor bowl), so prep and cleanup are quick and easy.
My mom freezes the muffins in a ziplock bag as soon as they’ve cooled off from the oven, and I think that it’s a vital step to take if you want the muffins to maintain their light texture. Just toss one (or a couple) in the microwave for about 30-45 seconds and you’ll be rewarded with just-baked flavor and texture.
These one-bowl whole wheat banana flax muffins are the perfect antidote to busy school day and workday mornings, when there’s no time to whip up a filling and nutritious sit-down breakfast. They also make a great mid-morning or mid-afternoon snack.
Prep Time: 5 minutes
Cook Time: 25 minutes
- 1/2 cup neutral-flavored vegetable oil, such as safflower
- 1/2 cup pure maple syrup
- 2 eggs, preferably organic
- 2 large, or 3 medium-sized, ripe bananas
- 1 1/4 cup whole wheat flour (you could also use whole wheat pastry flour)
- 1/2 cup ground flaxseed
- 3/4 tsp baking soda
- 1/4 tsp Kosher salt
Preheat oven to 375°F. Line a 12 cup muffin tin with liners or lightly coat with oil.
In a food processor fitted with the steel blade, combine the oil, maple syrup, and eggs; process until smooth.
Add in the bananas and process; you can process until the mixture is perfectly smooth, or you can leave a few small chunks of banana throughout the batter.
Add in the flour, ground flaxseed, baking soda, and salt; pulse a few times, then remove the lid of the food processor and stir the batter until the dry ingredients are fully incorporated.
Using an ice cream scoop or large spoon, evenly divide the batter amongst the prepared muffin cups. The cups will be filled almost to the top.
Bake at 375°F for 22-25 minutes, or until the tops of the muffins spring back when lightly pressed.
Let cool in the muffin tin for 10 minutes before turning out onto a wire cooling rack; let cool completely.
Store cooled muffins in an airtight container in the freezer. To heat, microwave for 30-45 seconds.
For a while (probably close to a year), every Friday was “Homemade Pizza Night” at our house. We’d always have a ball of Whole Foods pizza dough stashed in the freezer waiting to be turned into whatever creation we dreamed up. It was a night that John, Lily, and I looked forward to all week… until I got in a rut of making plain old cheese pizza week after week and we all grew tired of the monotony.
I recently got bit by the pizza bug once again… but this time in the form of stromboli. I made a pepperoni stromboli, and pizza was once again a big hit in our house!
In an effort to avoid falling into the same rut as last time, I brainstormed different filling ideas for stromboli, and was instantly inspired to make a breakfast version.
We often have breakfast for dinner, which I love because of how easy and quick it is to prepare. It’s also a meal I look forward to nearly every week because I rarely eat eggs in the morning.
So for this stromboli, I cooked up some breakfast sausage, scrambled some eggs, and layered them on pizza dough with cheddar cheese, rolled the whole shebang up, then baked it to a golden brown and served it with ketchup.
I never ate ketchup with eggs as a kid, but it’s one of Lily’s favorite condiments, so I’ve grown accustomed to enjoying the two together.
Now you could certainly indulge in this stromboli as your morning meal – and it would be perfect for a weekend brunch – but for me it’s more a breakfast-for-dinner type meal.
Regardless of what time of day you make it, you’re definitely going to love this breakfast stromboli!
Prep Time: 15 minutes
Cook Time: 25 minutes
Keywords: bake breakfast main entree pizza
- 1 (1 lb) ball pizza dough, at room temperature (my go-to is the pizza dough from Whole Foods)
- flour for rolling out dough
- 1 lb breakfast sausage (if still in links, remove from the casings)
- 6 large eggs, preferably organic
- 1 1/2 cups freshly grated cheddar cheese
- 1 Tbsp olive oil
Preheat oven to 425°F.
If you haven’t already, remove sausage from casings and place in a large nonstick skillet set over medium-high heat. Cook sausage, breaking it up with a wooden spoon, until browned and cook through. When fully cooked, remove from skillet using a slotted spoon, and let drain on a paper towel-lined plate.
Reduce stove heat to medium. Wipe out the skillet using paper towels, leaving about 1 Tbsp of sausage grease in the skillet. If the sausage you used is lean and there isn’t much grease left, add in a Tbsp of butter or oil.
Whisk eggs in a large mixing bowl, and pour into skillet. Scramble eggs for for 3-5 minutes, or until set (you want the eggs to be fully cooked because if they are undercooked, they will release liquid into the stromboli during baking).
On a large clean work surface, scatter a bit of flour. Roll out the pizza dough as thin as you can into a rectangle (if the dough is too thick, you risk the center not cooking fully). Evenly scatter the grated cheese over the surface, (leaving a 1 inch border all the way around), followed by cooked sausage and eggs.
Starting at a long end of the rectangle, roll up the dough jelly roll-style. Pinch closed the ends and the seam.
Evenly spread olive oil on a rimmed baking sheet. Carefully place the stromboli on the baking sheet, turning it over to evenly coat the top with oil. Turn stromboli back over so it is seam side-down. Using a sharp knife, cut 1-inch slits (about 4-5 inches apart) on the top of the stromboli to allow steam to escape while baking.
Bake for 20 minutes or until golden brown.
Remove from oven and let sit for at least 5 minutes before cutting into slices.