Coconut Banana Muffins

Coconut Banana Muffins

Here is a simple, healthy, lactose free, diary free and scrumptious breakfast or a simple snack recipe. This banana bread muffins is no ordinary banana bread! It's infused with the deliciousness and healthy benefits of coconut oil along with the nutrients of the bananas. 

Ingredients:

• 2 cups flour or  gluten free Pamela's Products Gluten Free Artisan Flour Blend, 4 Pound
• 1teaspoon baking soda
• 1 teaspoon salt 
• 1teaspoon of cinnamon 
• 4 bananas mashed 
• 2 eggs 
• 1 cup brown sugar, packed 

 Kirkland Signature Pure Vanilla, 16 Ounce

• 1/2 coconut oil 
• 1 teaspoon of Pure vanilla extract
• 1/2 cup coconut flakes
• 1/2 cup slice walnuts (optional) 

 COCOZIA 100% Organic Virgin Coconut Oil, 16.9 fl oz Glass Jar

Start by Preheating the oven to *350 degrees. Greased 12 muffin tin with non-stick cooking spray. 

In a Large bowl, whisk together the flour, salt, baking soda and cinnamon. Mix it well. Pamela's Products Gluten Free Artisan Flour Blend, 4 Pound

Cream the coconut oil and brown sugar until well combine. Add eggs one at a time. Add mashed bananas, blend well. 

Stir in dry ingredients into wet ingredients, mix until combined. Stir in the pure Vanilla extract. Don't over mix.  Scoop batter in to prepare muffin tins, about 3/4th of the way full. 

Bake for 25 min or until golden brown.

Easy and Quick Kale and Mushroom Omelet

Easy and Quick Kale and Mushroom Omelet

A quick and easy recipe for Kale Mushroom Omelet to start out your day! Delicious and healthy way to give you a boost of energy to start our your morning right.

Kale Mushroom Omelet

Ingredients

• 2 cups of Kale
• 2 eggs
• 1/2 a cup Diced Spam
• 1/3 cup of Sliced Mushrooms
• 1/2 teaspoon garlic powder
• 1/2 a teaspoon of salt
• About 4 tablespoon of olive oil
• 1/2 teaspoon of ground black pepper

 
 

Cooking Directions

Start out by heating a skillet on medium high. Drizzle on the olive oil and place the mushroom slices. Do not disturb the mushrooms until ti turns golden brown. Once it's browned, flip onto the other side and let it brown as well. Sprinkle on a pinch of salt, ground black peppers and garlic powder. 

Add in the the Diced spam and sauteed it until it's nice and golden. Mix the mushrooms and spam together, followed by the Kale. Drizzle a little more of the olive oil.

Add in the eggs and sprinkle on the Salt and pepper. Stir and mix until the eggs are cooked. Serve with a drizzle of hot sauce and a drizzle of soy sauce for extra flavors.

TUTORIAL VIDEO

Banana muffins

     I had a few ripe bananas laying around, so I decided to play around with a banana muffin recipe. Turns out very moist and not overly sweet. I've been snacking on them all evening! My little Ginny pig is usually the first one trying my experiment.. I usually know if it tastes good when a 2 years old likes it and doesn't spit it out by the first bite. lol..

Ingredients

• 1 cup granulated sugar
• 8 tablespoons (1/2 cup) unsalted butter, room temperature
• 2 large eggs
• 4 ripe bananas
• 1 tablespoon milk
• 1 teaspoon ground cinnamon

  Kirkland Signature Pure Vanilla, 16 Ounce 

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon pure vanilla extract 
• 1 banana, thinly slice (optional for garnish)
• Makes 12 muffins

Directions

Preheat the oven to 325 degrees F. Grease or spray on a muffin pan. 

Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a small bowl, mash the bananas with a fork or a potato smasher. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.

Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears. Blend in the vanilla extract. Kirkland Signature Pure Vanilla, 16 Ounce 

Scoop about 4 tablespoons of batter into prepared muffin pan mold, garnish with a slice of banana and bake 25 to 30 min at 350 degrees or until its nice and golden brown. Set aside to cool on a rack for at least 5 minutes. Remove muffins from pan, invert onto rack and let cool completely before serving.

Garnishing slices of bananas is completely optional..

Orange Cranberry Muffins

Orange Cranberry Muffins

     Last night I was browsing around the recipe section and found this Orange cranberry recipe from Food.com. Let me tell you this, it was Awesome! Easy, moist, delicious and very well balance! I encourage sweet tooth lovers to try it as well.

Ingredients for this recipe:

• 2 cups of  Flour, sifted                                             
• 3/4 cup of sugar                                                
• 1 teaspoon of baking powder   
• 1/2 teaspoon of  baking soda 
• 1/2 teaspoon of salt                                                  
• 1 cup of  cranberries                                         
• 1 egg                                                

• 3/4 cup of orange juice                                      
• 1/4 cup of vegetable oil                
• 1 teaspoon of grated orange peel         

Orange Cranberry Quinoa Cereal (Case of 6) 5 Ounces





           

 

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Direction:

Start by combining all the dry ingredients. Stir in cranberries.

 In a separate bowl, beat egg, orange juice, oil and orange peel. Add to dry ingredients all at once. Stir just to moisten. Spoon into greased muffin cups about (fill 3/4 full). Sprinkle tops lightly with a bit of sugar. Bake 400F 15-20 minutes or until lightly browned and firm to the touch.

White & dark Chocolate chip pancakes

Delicious made from scratch chocolate chip pancakes that is quick and easy to make. This takes about 10 min to whip up in the morning.

Ingredients:

1 cup of all purpose flour
1 1/2 teaspoons of baking powder
1/2 of cup sugar
1 large eggs whisked
1 teaspoon of pure vanilla extract
2 teaspoon of melted butter (room temperature)
1 cup of milk (room temperature)

2 medium  bowls

Chocolate chips & white chocolate (OR) any toppings of choice

non-sticking spray


In one bowl, combing flour, baking powder, sugar and whisk to break the lumps. In the other bowl, add the eggs, milk, butter and whisk in the vanilla extract. In the dry ingredients bowl, make a dent in the center and pour the wet ingredients in that center. Whisk the mixture (some lumps are OK  together about three to four times . DO not over mix. 

 Heat the skillet to medium heat, Spray the skillet with non-cooking spray. When the cooking sprays' sizzle within 3 to 5 seconds then its ready to add the batter. If it sizzles and evaporates right away then its too hot and will burn the pancakes. Add about a ladle of batter, after about 30 seconds add in your favorite toppings then about another 30 seconds flip for another 45 seconds to 1 min. Serve with extra toppings and syrup. Makes about 6 pancakes.

CINNAMON ROLL COFFEE CAKE

CINNAMON ROLL CAKE 

Can you imagine the aroma filling the kitchen with fresh baked CINNAMON ROLL coffee cake? The sweet vanilla and cinnamon is a perfect touch of this delicious cake that's perfect with a cup of coffee in the morning.

CINNAMON ROLL COFFEE CAKE

Ingredients

• 3 cups flour
• 1/4 teaspoon salt
• 1 cup sugar
• 4 teaspoon baking powder
• 1-1/2 cup milk
• 2 eggs
• 2 teaspoons of vanilla extract
• 1/2 cup of melted butter

Topping:

• 1 cup of  soften butter
• 1 cup of brown sugar
• 2 Tablespoons flour
• 1 1/2 Tablespoons of cinnamon

Directions:

Preheat oven at 350 degrees. Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan.

   For the topping, Whisk in all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake for 28-32 minutes. While its baking, move on to making the glaze.

Glaze:

• 2 cup of  powdered sugar
• 5 Tablespoons of  milk
• 1 teaspoons vanilla extract

Check to see the cake with a tooth pick, when the tooth pick comes out clean set the cake to cool down for about 5 minutes. Drizzle the glaze over the warm cake. Serve with your perfect cup of coffee or hot beverage.

Blueberry Cinnamon Coffee Cake

Blueberry Cinnamon Coffee Cake

 

 

 

Perfect pair for Coffee in the morning! Its sweet and the slightly natural tartness from the blueberries with a nice touch of cinnamon will entice your taste buds in the morning. Great for desserts ideas and around the holidays for those who doesn't like the traditional pumpkins or apple pies.

Cinnamon Crumbs topping:

1/2 cup brown sugar
1/2 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup softened  butter

Cake batter:

2 cups of flour
2 teaspoons of baking powder
1/4 teaspoon of salt
1 teaspoon of cinnamon
3/4 cup of sugar
1/4 cup butter, softened
1 large egg
 2  teaspoon vanilla extract
1/2 cup buttermilk
3 cups fresh blueberries (or frozen, but do not thaw!)

2 medium bowls
1 large bowl
9" square pan (greased)

    Preheat the oven to 375 degrees. Grease a 9″ square pan and set aside. In a medium bowl, combine the first 6 ingredients, mixing together with a fork until crumbly; set it aside. In another medium bowl, stir together the flour, baking powder, salt and cinnamon.
    In a large bowl, cream together the butter and sugar. Blend or whisk in the egg and vanilla until smooth. Blend in the flour mixture and cream alternately, beginning and ending with the flour (flour, milk, flour, milk, flour). Fold in the blueberries. (The dough is quite stiff, so be patient as you’re folding in the berries! Don’t mush them up!)
   Spread the batter into the prepared pan and sprinkle evenly with the crumbs topping. Bake for 50-60 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool, and cut into 9 large squares.

 

Easy Made from scratch Pancakes Recipes

 (Gluten-free) Pancakes From Scratch

Blue Berry

Chocolate

      Delicious made from scratch recipes that is quick and easy to make. This takes about 10 min to whip up in the morning.

Ingredients:

• 1 cup of all purpose flour or gluten free/dairy free option try Pamela's Products Gluten Free Artisan Flour Blend, 4 Pound
• 1 1/2 teaspoons of baking powder

• 1/4 of cup sugar *optional

• 1 large eggs whisked

• 1 teaspoon of pure vanilla extract

• 2 teaspoon of melted butter (room temperature)

• 1 cup of milk (room temperature)

• Pinch of salt

• 2 medium  bowls

• Any toppings of choice

• non-sticking spray

Dairy/Gluten free option: Pamela's Products Gluten Free Artisan Flour Blend, 4 Pound

In one bowl, combing flour, baking powder, sugar and whisk to break the lumps. In the other bowl, add the eggs, milk, butter and whisk in the vanilla extract. In the dry ingredients bowl, make a dent in the center and pour the wet ingredients in that center. Whisk the mixture (some lumps are ok) together about two or three times . DO not over mix.

 Heat the skillet to medium heat, Spray the skillet with non-cooking spray. When the cooking sprays' sizzle within 3 to 5 seconds then its ready to add the batter. If it sizzles and evaporates right away then its too hot and will burn the pancakes. Add about a ladle of batter, after about 30 seconds add in your favorite toppings then about another 30 seconds flip for another 45 seconds to 1 min. Serve with extra toppings and syrup. 

Makes about 6 pancakes.