Tag Archives: vegetarian

Banana Muffins

A Friday morning, snow falling out your window, a steaming cup of coffee in front of you. What’s missing from this picture?

These soft, comforting banana muffins!

Muffins make such a great breakfast, snack or dessert. These muffins are just the right amount of sweet and the crunchy top compliments that soft inside perfectly.

It is hard to eat just one!

Method

Preheat oven to 400*. Line and grease 12 muffin liners in a muffin pan.

Start with:

3/4 c. whole wheat flour
3/4 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt

Mix together in a bowl.

2 ripe bananas
1/3 c. applesauce
1/4 c. brown sugar
1 egg
1/3 c. melted butter
1 tsp. vanilla extract

Mix together and then add to dry ingredients. Mix until just combined. Scoop batter into muffin liners, about 3/4 full.

Crumb topping:

1/3 c. brown sugar
1/3 c. oats (I used old fashioned)
1/3 c. chopped pecans
1 heaping Tbsp. all-purpose flour
1/2 tsp. cinnamon
2.5 Tbsp. butter, cubed

Combine ingredients in a bowl, and using the back of a fork or a pastry blender, mix the ingredients until “crumby.” Spoon crumb topping onto each muffin.

Bake in preheated oven for 18-20 minutes.

Recipe adapted from The Fauxmartha

Enjoy!

Caramelized Onion White Bean Dip

2 Replies

What are the foods that you will just NOT eat?

For me, it’s most meat (I know that’s a big one). That pink ginger that comes with sushi. And I recently discovered I won’t eat a certain brand of roasted garlic hummus. Oh, and a bag of dried papaya I just bought.

More on the hummus I’m not eating: I really wanted to buy a dip just to have around to snack on. I bought the roasted garlic flavor and knew from the first bite that I just can’t eat it.

Enter: caramelized onion white bean dip. So much better than store bought anyways, right?

More proof that everything happens for a reason. I bought hummus I didn’t like so that I would be inspired to make this. 🙂
This dip is sooo good. It’s creamy and so full of flavor. I think you will really enjoy it.

Method

Start with:

1 head of garlic

Roast the garlic. I followed this method.

1 medium red onion, sliced thin
Olive oil
Salt
10 fresh sage leaves

Heat about 1 Tbsp. olive oil in a pan over medium heat. Add sliced onions and a pinch of salt. Cook until caramelized, 25-30 minutes. Once onions are caramelized, remove from pan and set aside. Add sage leaves to the pan to toast, about 5 minutes.

Then:

1-15 oz. can white beans (I used Great Northern beans)
Olive oil
4 cloves roasted garlic, from above
Juice from 1/2 of a lemon
Fresh ground black pepper
Red pepper flakes (I used about 1 tsp. but add according to your taste)

Using a food processor, process beans and olive oil until smooth. Drizzle in enough oil to get a smooth consistency. Add roasted garlic, lemon juice, black pepper and red pepper flakes. Process again, lightly. Add caramelized onions and toasted sage. Process once more, until just combined.

Enjoy!

*Notes:

-Add as much olive oil as you need as you are processing the dip to keep a smooth consistency. If it’s difficult to process, drizzle in some oil and try again.
-I left some larger chunks of onion and sage in my dip. If you want your dip completely smooth, process it longer, until it is how you like it.
-I served this with crackers and toasted bread.