Peanut Butter Chocolate Chip Banana Muffins

Peanut Butter Chocolate Chip Banana Muffins

Makes 12 muffins

½ c. old fashioned oats

½ c. whole wheat flour

½ c. applesauce

½ c. peanut butter (I prefer natural chunky)

1 egg

1 tsp. vanilla

2 very ripe bananas

2 T. vegetable oil

1 ½ tsp. baking powder

½ tsp. baking soda

½ tsp. cinnamon or pumpkin pie spice blend

1 T. milk

¼ c. semi sweet chocolate chips

¼ c. nut of choice chopped

Directions: Preheat oven to 400 degrees and prepare muffin tins with liners or spray with vegetable oil.  Then mix all ingredients except chocolate chips in the blender. Fill muffin tins nearly full and top with chocolate chips and any nut of choice (optional). Bake for 18 minutes. Check to see if they are done by inserting a toothpick. If it comes out clean they are done. These are full of flavor and no sugar! J You could add a strudel topping (which my kids love!!). Topping includes 3 T. flour, 3 T. brown sugar, 2 T. cold butter.  Stir the flour and brown sugar together and then cut in the butter with a pastry blender or a fork.

For breakfast this morning I also made turkey bacon. Preheat oven to 400 degrees. Line a baking sheet with foil and line bacon on the sheet (not overlapping). Sprinkle fresh black pepper over bacon.  Bake for 15 to 20 minutes until preferred donness. (I also cook regular bacon this way however, you may want to flip the bacon half way through cooking time and drain the grease.)

I also scrambled eggs on medium heat in a skillet. With four eggs I add 1 T. of Greek non-flavored yogurt.  Beat eggs and yogurt until smooth.  Stir eggs gently as they cook.  Do not completely cook eggs as they will finish cooking when removed from the heat through their steam. Add salt and pepper to liking after you remove them from the heat.

My son, Joe, made fresh salsa last night for our chicken enchilada so I warmed some in the skillet when I was finished with the eggs. Topped the eggs with the salsa and sprinkled with sharp cheddar cheese (because I love cheese!).

Joe's Salsa
Serves 8

1 cup chopped yellow onion
1 red pepper, green pepper, yellow pepper sliced and diced
3 jalapenos, ribs and seeds removed and minced
4 romma tomatoes diced
1 c. fresh cilantro (fresh will make all the difference in the world! It is usually less than a dollar at the store)
1/2 tsp. kosher salt
1/2 tsp. fresh black pepper
1 lime juiced
1 avocado (if you use the avocado be sure to put the lime juice over it before you mix it in to keep it from browning.)

Directions: In a medium size mixing bowl place all ingredients, stir until combined and let sit in the refrigerator until needed.