Good for You Honey Banana Flax Muffins

Here’s another one of those muffin recipes my family won’t eat. They won’t touch them, won’t smell them and cringe when I even offer one.

They’d prefer fluffy fried doughnuts.

But that’s okay, because I froze the batch and I’m going to enjoy their moist, slightly buttery, nutty, banana goodness one or two at a time. All by myself.

Good for You Honey Banana Flax Muffins
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Muffins really don’t need the huge amounts of oil or butter they usually call for. These ones contain about a 1/2 teaspoon of butter per muffin, giving them plenty of buttery taste without all the excess calories. Instead, it’s fruit that provides moisture and sweetness.

Preheat oven to 350 degrees. Spray a muffin pan with cooking spray.

In a large bowl combine:
1/2 cup ground flaxseed
1/2 cup whole wheat flour
1/2 cup wheat germ
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

In another large bowl combine:
4 very ripe medium sized bananas, mashed well
1/2 cup juice sweetened cinnamon applesauce

1/4 cup slightly warm honey
2 tablespoons vegan butter or butter, melted

1 egg (leave it out if you want vegan muffins)

1. Mix dry ingredients into wet ingredients. With an ice-cream scoop, scoop and scrap off excess batter and release into each muffin cup. You may need a second muffin tin for 2 or 3 extra muffins.

2. Bake for about 20 minutes, or until done.

Makes 12 to 15 standard size muffins.

Per muffin: Calories: 129.9, Total Fat: 3.0 g, Cholesterol: 15.4 mg, Sodium: 351.2 mg, Total Carbs: 22.6 g, Dietary Fiber: 2.4 g, Protein: 2.7 g.

Recipe and photograph by Laura Flowers.

Spicy Thai Lime Chicken & Rice

My daughter ate this meal! I was so shocked I about fell off my chair. Either she was really hungry or she’s finally starting to eat more types of food. I’m guessing she was hungry, but I’ll still take it as a battle won in this weary war.

Spicy Thai Lime Chicken & Rice
Lime and garlic chili sauce bring this dish to life.
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1 tablespoon light colored oil
4 to 5 thin sliced chicken breasts (Or pound your own to 1/2” thick)
Salt
Freshly cracked black pepper
2 cups snap peas, ends trimmed
1 cup chicken broth
1 tablespoon chili garlic sauce
1 tablespoon brown sugar
2 teaspoons fish sauce
1/4 cup fresh lime juice
1 tablespoon creamy peanut butter
3 tablespoons chopped unsalted roasted peanuts
1 to 2 scallions, chopped
Lime wedges for serving
Rice for serving

1. Season chicken well with salt and pepper. Heat the oil in a large nonstick skillet over medium high. Carefully add the chicken and cook until golden on each side and chicken is cooked. Move chicken to a plate and cover to keep warm.

2. Add snap peas to the skillet and cook for two to three minutes. Add the broth, chili sauce and fish sauce and boil until reduced. About 5 minutes. Move the snap peas to a small bowl and set aside.

3. Stir in lime juice and peanut butter into the skillet and cook for a minute or two. Turn off heat.

4. To plate. Place the rice on a platter. Place chicken on top of rice and spoon sauce over the chicken. Tuck lime wedges into the rice and sprinkle top with peanuts and scallions.

Recipe and photograph by Laura Flowers.