Cinnamon Swirl Banana Muffins

Some days I wake up craving something different than my go-to bowl of hot oats. While eggs, smoothies, waffles and pancakes are all great options, there's nothing like a freshly baked muffin straight from the oven. Especially when it's served with a steaming cup of coffee or tea.

My mom used to make banana muffins all the time on the weekends. They would make perfect snacks for when I'd get home from school. She would always make this cinnamon sugar topping to sprinkle on top of her banana bread and muffins. That was my favourite part! I suppose I'm feeling a little nostalgic with the onset of fall and back-to-school. That's why I thought it would be a great idea to share this recipe with you.

These are inspired by my mom's old banana muffin recipe and is something of a tribute to her. Perfect to enjoy on these cool mornings as of late.

They are incredibly moist and fluffy. The whole wheat pastry flour is a very fine ground flour. It adds extra texture, flavour and fiber but it also makes very feathery light baked goods, especially muffins.

I'm looking forward to sharing one of these with my mom.

Cinnamon Swirl Banana Muffins makes 12

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Ingredients:

• 1 1/2 cups whole wheat pastry flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1/2 cup brown sugar (or sucanat)
• 1/3 cup plain greek yogurt
• 2 eggs
• 2-3 medium size ripe bananas, mashed

For the Cinnamon Swirl

• 1/2 cup brown sugar (or sucanat)
• 1 tsp ground cinnamon

Directions:

1. Preheat oven to 350˚. Prepare muffin tins.
2. Mash bananas in a large bowl. Combine bananas, brown sugar, yogurt, and eggs. Beat until mixed. Set aside.
3. Stir dry ingredients together and add to banana mixture, mixing gently to combine.
4. Divide batter into prepared muffin tins, filling them half of the way full. Sprinkle about 1 tsp of cinnamon sugar over the batter. Then spoon the remaining batter on top. Using a toothpick or knife swirl the batter to marble the cinnamon sugar.
5. Sprinkle remaining cinnamon sugar on top of batter before baking.
6. Bake for 20 minutes or until golden and fluffy on top.
7. Let cool slightly and enjoy!

These make an excellent breakfast alongside a bowl of yogurt and a cup of coffee.

No-Bake Fruit n' Nut Breakfast Bars

It's Wednesday.

You know what that means? We're half way to the weekend, so Happy hump day!

If you've ever made snack bars at home, you're aware that most of the store-bought one's don't have much in comparison. Larabar's and Vega are awesome though, and no I was not paid to say that.

You've also most likely noticed just how many additives and un-natural ingredients most have. Added preservatives, fillers, colourings, high-fructose corn syrup and other fake processed sugars like maltodextrin...these things are NOT clean. Anything with palm oil is also a no-no. It turns off our natural appetite suppressors grehmlin and leptin.

I usually vote for a sweet breakfast over a savory one. That's what make these the perfect eat clean grab-and-go meal on those days when there's no time to throw breakfast together. We all have those days now and then.

Of course they also double up nicely as a sweet ending to a meal.

These bars will serve you well on day hikes, long drives, and early mornings.

Using toasty nuts in this recipe really add to the flavour of these bars.

They are grain-free and gluten free, and perfectly chewy, with a bit of crunch from the toasted nuts. If you prefer to use all the same nut instead of a variety feel free.

Adapted from: Eat Clean Diet Cookbook.

No-Bake Fruit n' Nut Breakfast Bars  gluten-free, vegan option Yield: 9 bars

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Ingredients:

• 1/2 cup raw, unsalted slivered almonds
• 1/2 cup pecans
• 1/4 cup coconut butter
• 1/2 cup natural smooth almond butter
• 2 tbsp blackstrap molasses
• 1 tsp honey, or maple syrup
• pinch sea salt
  
• 1 tsp pure vanilla extract
• 1 1/2 tsp matcha green tea powder
• 1/4 cup sesame seeds
• 1/2 cup dried cranberries
• 1/2 cup chopped dried apple

Directions:

1. Toast the nuts: place almonds and pecans in a large frying pan, set on stove top at medium-high heat. Do not add any oil or cooking spray - the nuts have enough oils on their own to cook. Frequently stir or give them a shake until they turn a golden brown and become fragrant. Don't overcook. Remove from burner and let cool for several minutes.
2. Transfer nuts to a cutting board or food processor to give them a coarse chop. Set aside.
3. In a large mixing bowl, combine coconut butter, almond butter, molasses, honey and sea salt. Heat this mixture over a double broiler just enough to soften the ingredients. Mix well. Remove from heat.
4. Add vanilla, matcha green tea, chopped nuts and sesame seeds to butter mixture. Combine well.
5. Stir in dried cranberries and chopped dried apple.
6. Press into a 8"x4" baking pan.
7. Let the dough set in the refrigerator for half an hour.
8. Cut into bars. Store in an airtight container or place bars in individual zip-bags so they are ready to go when you are. Keep refrigerated.