Healthy Pumpkin Banana Muffins

From: Rochelle

These are GREAT muffins because they have pumpkin, banana, oats, AND applesauce in them, in addition to having whole-wheat flour! Talk about a power-packed breakfast! So yummy warm OR cold!

Healthy Pumpkin Banana Muffins


1 1/2 C All-Purpose Flour
2 C Whole-Wheat Flour
1 1/4 C Rolled Oats
4 t Baking Powder
2 t Baking Soda
1/2 t Salt
4 t Cinnamon
2 t Ground Ginger
1 t Nutmeg
1 t Pumpkin Pie Spice
3 Ripe Bananas, Mashed
1 C Applesauce
1 (15 oz) can Pumpkin
4 Eggs, lightly beaten
1 C Sugar
1 C Brown Sugar
1 C Walnuts, toasted & chopped (Optional)


Directions
1. Preheat oven to 350 degrees F.
2. Grease or line muffin tins with paper liners
3. Combine flours, oats, baking powder, spices, baking soda, and salt and wisk together until mixed well.
4. Combine wet ingredients and sugars in another bowl and beat until smooth, Gradually add in flour mixture. Beat just until combined.
5. Spoon into prepared pans or tins (fill cups until just about full).
6. Bake for 25-30 minutes, or until a toothpick inserted in the middle of the muffin comes out clean.
7. Remove muffins from pan and cool on wire rack as soon as they come out of the oven.

Cinnamon Banana Whole-Wheat Crepes

From: Rochelle

For the Forth of July, I wanted to make a special breakfast. Cinnamon Banana Crepes with strawberries sounded perfect for a light breakfast before a heavy BBQ filled day! These are so quick to make because you blend everything in your blender, and then they pour easily into your pan BEAUTIFULLY! And, they are whole-wheat- BONUS!

Cinnamon Banana Whole-Wheat Crepes

Adapted from Alton Brown's Crepe recipe

Yield: Approximately 10-12 crepes, depending on size.

Ingredients

2	Large Eggs
3/4 C	Milk
1/2 C	Water
1 C	Whole-Wheat Flour
3 T	Melted Butter
1	Ripe Banana
1 tsp	Cinnamon
	Extra Butter to coat the pan

Directions

1. In a blender, combine all of the ingredients and pulse for 10 seconds. Alton Brown says to place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.I will be honest, I did not do this. . . I just cooked them right away and had no problems. 

2. Heat a small non-stick pan. Add butter to coat-very importaint! I used Smart Balance. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly.(I put the lid on the pan so it cooks it quicker.) Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. I think the banana and whole-wheat in these makes them a little thicker than normal crepes, but they are SO yummy!

3. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

*Savory Variation:  Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.

*Sweet Variation: Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.