Posts Tagged With: banana

Gluten Free Zucchini Bread

 

It’s time to start using up the goodies from your garden….or if you’re like me, the excess veggies donated from other people’s gardens!

This paleo and celiac-friendly zucchini bread is another stolen and slightly altered recipe from the wonderful Ellie at Healthy Training. I found myself grabbing chunks of it for an on-the-go breakfast and the 2 loaves I made had disappeared in less than 3 days. It’s sweet enough to feel like dessert without any added processed sugars.

 zucchini bread

GLUTEN FREE ZUCCHINI BREAD

Ingredients:

  • 1 cup grated zucchini, water squeezed out
  • 1 mashed banana
  • 1 tsp vanilla extract
  • 3 Tbsp honey
  • 3 eggs
  • 1 Tbsp coconut oil, melted
  • 1 ½ c almond flour
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ c chopped walnuts
  • ½ c craisins

 

Directions:

  1. Preheat oven to 350 and grease 2 small loaf pans with coconut oil.
  2. Combine almond flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl
  3. In a separate bowl, combine eggs, banana, honey, vanilla, and oil. Mix thoroughly, then mix in dry ingredients until combined.
  4. Fold in the craisins, zucchini, and walnuts. Spoon batter into the loaf pans, filling each one ¼ full.
  5. Bake 30-40 minutes or until golden and set (check the middle with a toothpick).

 

Enjoy!

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Categories: Recipes | Tags: , , , , , , | 2 Comments

Paleo Banana “Love Muffins”


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I made some tasty paleo banana bread awhile back and had been staring at the leftover black bananas in my freezer for quite some time. I decided to conduct a little experiment.

With last week being Valentine’s and all (and our 1-year wedding anniversary), I figured it would be appropriate to use our nonstick heart-shaped muffin molds. Muffins in the shape of little hearts – the surefire way to a man’s heart…right?

Paleo Banana “Love Muffins”

Ingredients:

– 1 cup almond flour
– 1/4 tsp salt
– 1/2 tsp baking soda
– 2 over-ripe bananas, mashed
– 1/2 cup Greek yogurt
– 1/4 cup maple syrup
– 1 tsp vanilla
– 2 egg whites

 

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Directions:

1. Preheat oven to 325 degrees F. If you’re not using non-stick, adorable muffin molds, be sure to spray the muffin pan with non-stick spray.

2. Combine almond flour, baking soda, and salt in a large mixing bowl and set aside.

3. Add mashed bananas, maple syrup, egg whites, vanilla, and Greek yogurt to a separate bowl. Whisk together until smooth.

4. Add the wet mixture to the dry  mixture and stir until completely combined.

5. Spoon into muffin molds (only about halfway up) and bake for 25-30 minutes or until  golden brown. Test doneness by inserting a toothpick in your muffins – if it comes out clean, they’re done. Note that almond meal doesn’t rise as much as regular flour. If you wanted to go the non-paleo route, your muffins would turn out a bit more fluffy.

I’m no baker, but these turned out surprisingly tasty! So tasty, in fact, that the hubs had already eaten 2 of them before I could get my camera out to snap a photo 🙂

Categories: Recipes | Tags: , , , | 1 Comment

Ashley’s Weekly Link Roundup #1


Interesting and informative tidbits that I stumbled upon on the worldwide web this week… 

  • Is that a Banana in your pocket or are you just refueling?  A recent study finds that
    bananas may be just as beneficial as sports drinks.
  • Bacon sundae!? Not sure if this makes me excited or appalled. Maybe a little of both.
  • This article helps justify the 80/20 principle I follow. Eat clean most of the time, but don’t deny yourself your favorite indulgences on occasion!
  • I absolutely LOVE me some smoky grilled veggies, and will definitely be trying this recipe for charred green beans with lemon verbena pesto.
  • Tips to make sure your race training regimen doesn’t go out the window during your summer vacation.
Categories: Fitness, More Eats, Uncategorized | Tags: , , , , , | Leave a comment

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