Tag: bananas

Low Fat Peanut Butter Banana Muffins

Sunday mornings are a little better when I make these deliciously moist muffins. These muffins make a regular appearance in my home whenever I have ripe bananas I need to use up. Everyone loves them around here – if you try them you’ll know why!

I resurrected this recipe from the archives for those of you who haven’t tried these yet. They are so good, and quite popular here. When I first created this recipe, I found the best way to get the peanut butter taste without the added fat was to use use Better’n Peanut Butter[1] which I find at Trader Joe’s. You could also use PB2[2] if you wish. I put a little extra peanut butter in the center of each muffin to give you the extra peanut butter flavor with every bite. Of course, if you wish to use regular peanut butter that’s fine too, only you’ll have to adjust the nutritional info.

Peanut Butter Banana Muffins
Gina’s Weight Watcher Recipes
Servings: 12 • Size: 1 muffin • Old Points: 3 pts • Points+: 4 pts
Calories: 161 • Fat: 3 g • Protein: 3.9 g • Carb: 31 g • Fiber: 1.6 g • Sugar: 13 g
Sodium:  104 mg

Ingredients:

  • 3 ripe medium bananas
  • 1/3 cup unsweetened apple sauce
  • 1 1/4 cups unbleached all purpose flour
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp butter, softened
  • 1/3 cup light brown sugar
  • 2 large egg whites
  • 1/2 tsp vanilla extract
  • 10 tbsp Better’n peanut butter (divided into 8 tablespoons and 2 tablespoons)

Directions:

Preheat oven to 325°. Line a muffin tin with 12 liners.
Mash bananas in a bowl, set aside.

In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.

In a large bowl cream butter and sugar with an electric mixer. Add egg whites, bananas, apple sauce, vanilla, and 8 tablespoons better’n peanut butter, and beat at medium speed until thick. Scrape down sides of the bowl.

Add flour mixture, then blend at low speed until combined. Do not over mix.

Pour batter into muffin tin halfway, then add 1/2 teaspoon of the remaining better’n peanut butter[3] into each muffin well.  Top off each muffin with remaining batter, and bake on the center rack for 25 minutes, or until a toothpick inserted in the center comes out clean.

References

  1. ^ Better’n Peanut Butter (www.amazon.com)
  2. ^ PB2 (www.amazon.com)
  3. ^ better’n peanut butter (www.amazon.com)

Blueberry Kale Smoothie

Don’t be afraid by the color of this smoothie, I promise it tastes better than it looks! The dark color is from antioxidant rich blueberries and kale (one of the healthiest vegetables on the planet). Black is the new green!

Combined with almond milk, peanut butter, ripe banana and dates, this smoothie is naturally sweet, filling and so good for you!

For those of you on Weight Watchers, I never know if I should count the fruit in my smoothies. Some say no, others say yes. I’ve decided to count the dates, but not the banana and blueberries – your call!

Here’s a helpful tip: When you’re bananas are brown, freckled and look like they’re ready to be thrown out – peel them, cut them and put them in your freezer, they are perfect in smoothies! Buy organic berries when they go on sale, and freeze them too!

Blueberry Kale Smoothie
gordon-ramsay-recipe.com
Servings: 1 • Size: 1 smoothie • Old Points: 4 • Weight Watcher Points+: 5 pt
Calories: 312 • Fat: 12 g • Carb: 51 g • Fiber: 10 g • Protein: 9 g • Sugar: 31 g
Sodium: 241 mg • Cholest: 0 mg

Ingredients:

Directions:

Place all the ingredients into the blender and blend until smooth.

Disclosure: This post is sponsored by Blue Diamond Almond Breeze[1].
I only share products I use in my own kitchen
on a daily basis. I created this recipe and received compensation to do
so.

References

  1. ^ Blue Diamond Almond Breeze (almondbreeze.com)

Tropical Fruit Salad Recipe

This tropical fruit salad, made with fresh papaya, mango, pineapple, bananas and grated coconut is the best tasting fruit salad… EVER!!

It makes a great big bowl, big enough to feed a crowd so it’s perfect to bring to a picnic, potluck or to serve at a backyard BBQ. This is easy enough for anyone to make – if you can use a knife, you can make this salad. The bananas are added just before serving so they don’t turn brown.

Fruit salad always makes me think of my Dad, when I was younger he made a great big bowl of fresh fruit salad just about every night. It’s the perfect dessert because it’s all natural, made with nothing but fruit – it doesn’t get cleaner than that!

In my past life I must have lived on a tropical island somewhere; the climate, blue oceans, palm trees, and sweet tropical fruit are my idea of a perfect world. Thank goodness we can get papayas, mangoes, coconut and pineapples here in the states, but there are still so many tropical fruits I’d love to see a lot more tropical fruit imported here one day such as fresh guanabana (sour sop) guava or passion fruit (maybe I need to get on a plane to somewhere tropical really soon).

Fruit salad is naturally low-fat, low-sodium, gluten-free, vegan, paleo friendly, clean-eating dish you can serve for brunch, snack or dessert. Yes, there is sugar in fruit, but it’s natural and unprocessed, and loaded with vitamins, antioxidants, phytonutrients and fiber. Unless you have to watch your sugar for health reason, the USDA [1]suggests you eat about 1-1/2 to 2 cups of fruit a day.

Tropical Fruit Salad Recipe
gordon-ramsay-recipe.com
Servings: 10 • Size: 1 1/3 cups • Old Points: 2 • Weight Watcher Points+: 0 pt
Calories: 116 • Fat: 1 g • Carb: 28 g • Fiber: 3.5 g • Protein: 1 g • Sugar: 20 g
Sodium: 4 mg • Cholest: 0

Ingredients:

  • 1 papaya, peeled and diced 3/4-inch cubes (5 cups)
  • 2 mangoes, peeled and diced 3/4-inch cubes (2 1/2 cups)
  • 1 fresh pineapple, peeled and diced reserving the juice 3/4-inch cubes (4 cups)
  • 2 large bananas, peeled and diced 3/4-inch cubes (2 cups)
  • 1/4 cup fresh grated coconut, for garnish

Directions:

Combine the papaya, mangoes, and pineapple in a large bowl and add the juice from the pineapple. Cover and refrigerate until chilled.

Just before serving, add the bananas and garnish with fresh coconut.

Makes 13 1/2 cups.

References

  1. ^ USDA (www.choosemyplate.gov)

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