Healthy Banana Brownies
Ingredients
- 1 cup mashed ripe bananas (about 2)
- 1 free range egg
- 1/4 cup sunflower oil
- 3/4 cup brown sugar
- 2 tsp vanilla extract
- 1/2 cup low-fat vanilla yogurt
- 1 scoop (1 oz) chocolate whey or soy protein powder
- 2 tbsp unsweetened cocoa powder
- 1/2 tsp baking powder
- 1 and 1/2 cups rice flour
- 1/2 cup walnuts
- 1/2 cup semi-sweet dark chocolate chips
- a little butter
Directions
- Grease a 9×9 glass casserole dish or baking pan with butter. Set the oven at 350º F.
- In a large bowl, combine the mashed banana and egg; mix well. Add oil, sugar, vanilla and yogurt.
- In a small bowl, combine and mix protein powder, cocoa and baking powder.
- Blend in dry mixture to the wet mixture.
- Gently stir in flour, walnuts and chocolate chips until just blended, don’t over mix.
- Pour batter in dish or pan and bake for 25 to 30 minutes. Cool in pan and cut into squares.
Easy Chocolate Banana Oatmeal
Ingredients:
- 1 cup Steel Cut Oats
- 1 1/4 Water
- 1 3/4 Almond Milk
- 1 tablespoon Vanilla
- 1 teaspoon Cinnamon
- 2 tablespoons Agave Syrup
- 3 tablespoons Unsweetened Cocoa Powder
- 1/4 cup Raisins
- 1 Small Organics Unlimited Banana
- Handful of Organic Chocolate Chips
- Handful of Walnuts (if desired)
Directions:
Mix oats, water and Almond Milk together and microwave for 4 minutes. Stir in vanilla, cinnamon, syrup and cocoa powder, then microwave again for 3 minutes. Top with sliced bananas, chocolate chips, raisins and walnuts.
Whole Wheat Banana Bread Muffins
These healthy banana bread muffins are a great treat that can be readily available to reheat in the microwave if you’re on-the-go and have 20 
seconds.
- 2 cups (300g) whole wheat pastry flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon coarse salt
- 3 large, very ripe bananas
- 1 cup (220g) organic sugar (it has an earthier flavor, but regular is fine)
- 1/3 cup (60g) low-fat sour cream
- 2 eggs, beaten
- 1 stick (8 tablespoons or 110g) unsalted butter, melted
- 1 1/2 teaspoons pure vanilla extract
- Preheat oven to 350 degrees (180 degrees, Celsius). Spray a non stick muffin pan with non-stick cooking spray. In a medium bowl, sift together flour, salt, and baking soda. Set aside.
- In a large bowl, mash bananas until almost smooth, but still chunky. Stir in sugar, butter, eggs, sour cream, and vanilla.
- Carefully fold flour mixture into banana mixture. Stir until just incorporated. Batter should be lumpy, with no dry spots.
- Fill each muffin tin 2/3 full. Place on a large cookie sheet and bake at 350 degrees, until a toothpick, inserted in the center muffins, comes out clean, about 20-25 minutes.
- Let cool in pan for at least 10 minutes. Invert muffins onto a cooling rack. Serve warm, or allow to come to room temperature and freeze.
Source: Babble
