Tag Archives: Banana

Apple and Banana Gluten Free Oat Muffins

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Sunday morning, cold and rainy, horizontal on the couch, only moments away from sending hubby out on a mission to satisfy a muffin craving (apparently it’s ok to admit that a couple of weeks off your due date), when suddenly I recalled this delicious muffin recipe I had recently made. Care of Miranda Kerr, you could be sure it was free of any guilt, gluten, flour or sugar and if dissected individually, the ingredients resembled more of a healthy breakfast than the makings of a muffin. In fact, according to my obstetrician, who tried one himself, they’re the perfect recipe for pregnant women. The use of ground oats instead of flour makes them low in carbs, which is key to staying light and healthy whilst carrying. So here you have it, the quintessential solution to a muffin craving xx

mummyknows-apple-banana-gluten-free-oat-muffins

Apple and Banana Gluten Free Oat Muffins
Recipe Inspired by Miranda Kerr
(Makes Approx 14 Muffins)

Ingredients
2 cups ground oats (easy to do – just grind oats in a blender for a minute or two)
2 teaspoons (gluten free) baking powder
¼ teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
¼ cup honey
2 tablespoons chia seeds
¼ cup vanilla yoghurt
½ cup organic apple juice
2 lightly beaten eggs and one egg white
4 tablespoons coconut oil
1 teaspoon vanilla essence
2 large green apples peeled and grated
2 ripe bananas chopped and mashed
½ cup chopped walnuts
Shredded coconut for sprinkling
Extra cinnamon for sprinklin

Directions

Preheat the oven to 180. Line a muffin pan with paper liners.
In a medium size mixing bowl, combine the ground oats, chia seeds, baking soda and baking powder, set aside. In a small mixing bowl, whisk the eggs, add the apple juice and yoghurt, stir to combine and set aside.

Over low heat, in a small pan combine the coconut oil, honey, cinnamon and vanilla essence, stir to combine until just melted (careful not to over heat). Add the wet ingredients to the dry ingredients and mix together combining thoroughly. Fold the apple and banana mixture through evenly.

Pour the mixture into the muffin and tray and bake for approx 40 minutes. Mid way through baking sprinkle with chopped walnuts, shredded coconut and cinnamon. Keep an eye on them to ensure they don’t burn. After 40 min test with a tooth pick to ensure cooked through. Allow to cool for 15 min before serving.
Enjoy xx

Choc-nana and Berry Smoothie

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Trying to resist late night cravings is a hopeless cause at the best of times, add pregnancy to the mix and you’ve got yourself a loosing battle. This Choc-nana and Berry Smoothie is the perfect solution. Sweetened by the frozen fruit and flavoured with the raw cocoa It tastes more like a rich chocolate desert then a smoothie. Pure guilt free indulgence, it satisfies those late night cravings on so many levels. 

When my husband sees me coming up with these creations, he likes to tease me and ask “Runway ready?”. And if you can’t see the humour in being 35 weeks pregnant and runway ready, well I guess you’re missing a good laugh. I say, if it makes you feel good, it’s worth a try! xx

Choc-nana and Berry Smoothie
Recipe by Mummyknows
(Serves 1)

Ingredients

1 frozen banana chopped
handful frozen blueberries
1 teaspoon pure vanilla essence
1 cup brown rice milk / almond milk
1 tablespoon flaked coconut
1 heaped teaspoon raw coco
1 date chopped (optional)
shredded coconut to garnish

Directions

Blend all the ingredients together on full power for a couple of minutes. Pour into a glass, sprinkle with shredded coconut and enjoy xx

Pic by Mummyknows

A Coconut & Blueberry Super Smoothie and a Blueberry Chia & Banana Smoothie

I’ve recently developed a new found appreciation of smoothies. Ever since the realization that they actually fill you up, I’ve started playing around with flavors and combinations and discovered the possibilities are endless. So, if you’re ever a little pressed for time but still want a clean and healthy start to the day, these smoothies are a fast and delicious way to jam pack your morning full of goodness. The first is from The Green Kitchen and the second is by yours truly. The addition of Chia seeds works wonders not only in helping to fill you up, but Chia has the richest combined source of Omega 3, Protein, Fibre and Antioxidants found in any natural food. How’s that for a kick start to the day? xx


Blueberry Coconut Super Smoothie

2 glasses
Recipe from The Green Kitchen

Ingredients
1 cup fresh blueberries
1/2 cup coconut water
1 frozen banana
a big chunk fresh ginger, minced
juice from 1 lime
2 tbsp coconut flakes
a handful of walnuts

Directions
Throw all ingredients in a blender and blend for approximately 1 minute.

Blueberry Chia and Banana Smoothie
Recipe by Mummyknows

Ingredients
1 cup fresh blueberries
1 banana chopped
1 cup rice milk
1 tablespoon Chia seeds
1 tablespoon coconut flakes
few mint leaves
1 heaped tablespoon natural yoghurt (optional)

Directions

Throw all ingredients in a blender and blend for approximately 1 minute.


Pics Via / The Green Kitchen / Kora Organics / Tumblr

Mothers Club afternoon tea – Double Coconut and Banana Muffins


Healthy Double Coconut and Banana Muffins

I’d be lying if I told you the healthy Double Coconut Muffins I made for our mothers group afternoon tea were a hit. A while ago, after our first round of lavish lunch spreads, we collectively decided an afternoon tea would suffice. Let’s just say the muffins I made didn’t quite stack up. Determined to amend my faux pas, later that evening I scoured through my healthiest Cookbooks. Considering Canyon Ranch is one of the world’s number one health spas, I figured their formula for healthy muffins would serve as the perfect basis for my revised version. Now I can honestly tell you, these Double Coconut and Banana Muffins are as delicious as they are healthy. Tried and tested. xx

Ingredients
3/4 cup wholemeal flour
3/4 cup all purpose flour
1/4 cup brown granulated sugar
1/2 shredded coconut (plus 12 teaspoons for sprinkling)
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
2/3 cup almond milk / non fat milk
2 tablespoons melted coconut oil (allow to cool after melting)
1 banana chopped
1/2 teaspoon lime zest

Directions
Preheat the oven to 180c. Spray muffin tray with coconut spray / olive oil spray. In a large bowl mix flours, sugar, baking powder, coconut and salt together thoroughly. In a small bowl beat the egg, then add milk and oil, whisk together. Combine the wet ingredients with the dry, add banana and lime zest and stir until mixed together. Transfer mixture into muffin tray and fill each cup 3/4 way full. Sprinkle each one with 1 teaspoon of shredded coconut and bake for approx 20 minutes or until lightly browned and cooked through. Allow to cool before removing from tray.

Banana and Coconut Quinoa Pudding

Banana and Coconut Quinoa Pudding

The other night our little one had her first taste of Quinoa and wasn’t too impressed. Perhaps the combination was too sophisticated for her pallet or the texture too grainy. Tonight I’ve made a Banana and Quinoa Pudding for dessert and I’m hoping it will excite her a little more. Myself, I’m already excited. But admittedly, I know how delicious it is as I’ve been sampling it all day. I’ve set aside a small portion for my little sugar plum pureed and minus the honey. A sweet and super healthy treat for little ones and big ones to enjoy xx

Ingredients

1.5 cups white Quinoa
1 x 270ml can Light Coconut Milk
1.5 Cups Brown Rice Milk
2 Ripe bananas mashed
1/2 teaspoon cinnamon
1 heaped teaspoon honey

Directions
Firstly strain the Quinoa under cold water. Then, in a large saucepan combine the Quinoa, coconut milk and 1 cup of rice milk, cover and simmer over a low heat for approx 15 minutes. Once cooked, add cinnamon, mashed banana and remaining rice milk and stir for a further 4 minutes. Remove a portion for any little ones under 1, or any just not quite ready for honey yet. Add honey to remaining mixture and stir for 1 minute and serve. Or allow to set in the fridge for half hour and serve cool xx

Recipe inspired by Weelicious