Pumpkin Banana Muffins

Pumpkin Banana Muffins

These pumpkin banana muffins are light, fluffy, and perfect for the Fall.  They are meant for breakfast, but don’t be surprised if you’re tempted to eat them for every single meal throughout the day.  I made a batch this morning and my three year old wanted them for every meal AND snack!  He’s now in bed with a stomach full of these deliciously fulfilling healthy pumpkin banana muffins. This is my VERY most favorite time of the year.  It’s right before the holiday season kicks off with Halloween, the weather is starting to cool, leaves are changing, AND it’s prime time for comfort food.  I’m already a huge fan of quick breads and have a special weakness for banana pumpkin recipes.  I created these Chocolate Pumpkin Banana Muffins a couple years ago and have not looked back since.  If there’s a potential recipe where I can continue to combine banana and pumpkin, create I will. I know I repeat myself, however I love sneaking healthy ingredients in recipes without anyone knowing.  Fabulously healthy grains like chia seeds and flaxseed are easy to add into muffins such as these.  Also, I have tried several different whole wheat flours and now only use Bob’s Red Mill whole wheat pastry flour.  It keeps your baked good light, fluffy, and healthy.  Trust me.  It’s a must try.   SO if you’re wanting to keep this pumpkin banana muffin healthy, you can spread coconut oil instead of butter over fresh-out-of-the-oven muffins and drizzle pure honey on top.  You can thank me later.  Now hurry and go bake these addicting banana pumpkin muffins. Print Pumpkin Banana Muffins...
Breakfast Enchiladas

Breakfast Enchiladas

Breakfast Enchiladas are a hearty, filling delicious meal made from good-for-you ingredients. Mexican breakfast recipes are so popular! I mean… what’s not to love?! You get all the goodness of your favorite cuisine… for breakfast! But, in all honesty, you can make this breakfast enchilada casserole for lunch or dinner too, it’s that good and filling. Plus, perfect for leftovers! Whole wheat tortillas (store-bought is fine or try our recipe for homemade tortillas!) are stuffed with seasoned ground beef and eggs. Topped off with a delicious homemade cheese sauce and avocado salsa! Your family will be begging for more! What I really love about this breakfast enchiladas recipe is you can split up the different elements of the dish to use other ways. The seasoned beef would be so good for just Taco Tuesday or over nachos. The same with the cheese sauce, there is a hint of jalapeno in it so it’s great for nachos or even as a side dipping sauce for your fries! OR, you can really mix it up. Skip the whole wheat tortillas and still make the beef filling, eggs, and cheese cause. Top your favorite tortilla chips with everything and BAM… huevos rancheros nachos…. you’re welcome! That’s what I really love about recipes like these, they are so versatile! For even more yummy recipes, please check out my blog, ThisSillyGirlsKitchen.com! 5 from 1 vote Print Breakfast Enchiladas Ingredients For the filling ½ lb ground beef 1 tablespoon olive oil 1 onion finely chopped 2 garlic cloves minced ¼ cup scallions chopped (plus more for serving) 1 1/2 teaspoon salt divided Freshly ground pepper...
Whole Wheat Banana Pancakes

Whole Wheat Banana Pancakes

Oooh… I love me some warm, fluffy, sweet, and light easy banana pancakes! I like to sneak in health to my recipes.  I don’t think it’s a secret at this point although I usually keep ingredients a secret from my innocent, hungry family.  Poor souls!  They never know how healthy they are actually eating. Muaaaahhhhh (my evil laugh… that’s my evil laugh). My favorite meal, breakfast, is my first opportunity to fill their tummies (I have little kids, okay? Don’t judge my word chose.) with some nutrients. I’m all about comfort foods and is there a better comfort food than whole wheat banana pancakes?  You may not be a fan of whole wheat, but that’s because you haven’t tried whole wheat pastry flour yet! It will change your world. I pretty much love anything with banana especially warm banana-bread-like baked goods.  Have you tried my banana muffins?  I make them probably once a week.  There a big hit here.  Well, I just transformed these delicious muffins into banana whole wheat pancakes. SO home recipes for banana pancakes can sometimes be tricky.  You have to pick the right temperature on your griddle and also know the signs when your pancakes are ready to flip.  You want to set your griddle to a little lower temperature (300 F to 325 F) and also look for when your pancake starts to slightly bubble.  Then flip that baby! Once you’ve flipped the pancake, you want to watch for the slight raise in the middle of your pancake.  Once you see the slight rise through the whole pancake, they’re ready to be devoured!  Can you see the...
Pumpkin Spice Waffles

Pumpkin Spice Waffles

It’s fall, which means pumpkin is everywhere! If you can add pumpkin to a recipe people are doing it! For this pumpkin waffle recipe they not only have the delicious pumpkin taste, but include other healthy ingredients like chia and flax meal. I don’t use any refined sugar, I use honey to sweeten them! And the nutmeg gives it subtle spice flavor. Yummy! Now that I live in southern NM, fall is a little different. This year I am trying to grow my own pumpkins! I am also trying to make lots of yummy treats that others have always shared with me during this time. Baking and sharing food is such a wonderful blessing. Although it will take a little longer to get cold and the rainy season is mostly behind us (it primarily rains during summer here because of the monsoons), I still look forward in anticipation of the holidays, all the yummy fall foods I get to make and the sweater weather that will be here eventually!  My dad will call me soon with the lively accounts of the annual hunting trip, and tell me of all the wonderful food they ate and that I missed out on! I will also get to see the leaves change color because we don’t live too far away from a beautiful forested area! Fall is so wonderful! As a side note, have you all ever preserved leaves? If you gather up a bunch of beautiful yellow, orange and red leaves, stick them in a mixture of one part glycerin and two parts water for a few days. Then dry them...
Gluten Free Granola Bars

Gluten Free Granola Bars

Gluten Free Granola Bars, loaded with oats, dried fruit, and walnuts with a touch of natural sweetness! Hi, Friends! Today’s recipe for granola bars is quick, delicious, and back-to-school friendly! Who doesn’t love a granola bar? This version is gluten free, loaded with dried cranberries and apricots. A touch of sweetness from honey or maple syrup, your choice! And, a slight crunch from chopped walnuts. These are sure to be your kids go-to after school snack! This recipe for apricot bars calls for oat flour. To make it, all you need to do is place your oats in a food processor and process until extremely fine, it will look just like flour! Print Gluten Free Granola Bars Prep Time 10 minutes Servings 12 bars Ingredients 2 3/4 cup rolled oats divided ½ cup dried cranberries 1/2 cup dried apricots small chop ½ cup unsweetened shredded coconut ½ cup chopped walnuts 1 tsp cinnamon 1 pinch salt 1 banana mashed 2 tablespoons coconut oil melted ¼ cup almond butter 2 tablespoons maple syrup or honey 2 teaspoons vanilla extract Instructions Line a 9x9 baking sheet or baking dish with parchment paper or wax paper. Set aside. Place 1 1/4 cup of the rolled oats into a food processor. Process until fine and resembles flour. Place into a large bowl. Mix the rolled oats, shredded coconut, cinnamon, salt, dried fruit, and walnuts in the bowl with the oat flour. In another bowl, mix the mashed banana, coconut oil, almond butter, honey (or maple syrup), and vanilla extract. Add wet ingredients to dry and mix until combined. Press this mixture into the bottom...
Grilled Peaches Balsamic

Grilled Peaches Balsamic

This recipe for grilled peaches makes for a quick, yet rather impressive breakfast meal. And I say breakfast, but I could eat these all day.     The good thing about this is that you don’t always need the juiciest and sweetest peaches. I actually prefer the firmer ones because they soften up as you cook them. Start by grilling some yellow peaches. If you don’t have a grill, you can always use a skillet over medium-low heat and cook the peaches for 10 minutes or so.     While the peaches cook, make the sauce. This maple balsamic reduction may sound fancy-schmancy but it’s the easiest thing you’ll ever cook. And a great recipe to have under your sleeve.     Throw some balsamic and maple syrup in a small sauce pan, bring to a boil and then reduce the heat and let it simmer for 10 minutes until it’s thickened.     You can put this on everything, not just on  grilled balsamic peaches. For a savory dish option, reduce the amount of maple syrup and up the amount of balsamic and drizzle over crusty bread topped with roasted vegetables. Throw a dollop of ricotta on top of the grilled peaches and drizzle with a maple balsamic vinegar reduction and you will wow your guests and most likely yourself as well!       For an even bigger wow factor, make the ricotta from scratch. You can make it a couple days ahead. There’s nothing quite like homemade ricotta. The flavor is unlike anything you will find packaged at a store and the best part is, you can...

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