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Banana, Raspberry, and Maple MuffinsSubmitted by Lydia on June 24, 2013 - 5:00pm
Here's a fun new recipe from our daughter Madeline. We are so pleased that both girls share our appreciation of great food and enjoy spending time together in the kitchen.
My sister, Ava, and I love to bake. We are always trying new recipes together. I would like to share with you our healthy version of banana muffins.
2 ripe bananas
¼ cup Crown Maple Dark Amber Syrup
1 and ½ teaspoons cinnamon
1 teaspoon vanilla extract
2 tablespoons flaxseed
¼ cup 2% organic yogurt (we used Chobani yogurt)
¼ cup apple sauce
2 whole organic eggs and 1 organic egg white
4 tablespoons walnut oil (coconut oil is another good alternative)
1 cup organic rolled oats
¼ teaspoon baking soda
2 teaspoons baking powder
1 cup whole wheat flour (quinoa flour is a good gluten free alternative)
½ cup chopped walnuts
1 cup raspberries (or another type of berry)
In a bowl, sift together the baking soda, baking powder, flaxseed, rolled oats, and cinnamon.
In a separate bowl, lightly beat the eggs. Add the yogurt, apple sauce, vanilla extract, walnut oil, and maple syrup to the eggs. Mush in the bananas.
Add about 1/3 of the dry mixture to the wet ingredients and mix the two together. Add another 1/3 of the dry mixture and slowly mix. Then, add the final 1/3 of the dry mixture and mix until all the ingredients are blended together.
Slowly fold in the raspberries and walnuts.
Lightly grease your muffin tins and fill ¾ full.
Bake the muffins for 40 minutes. The time may vary depending on the size muffin tins you use.
Ava and I hope you enjoy!
Maddie and Ava Turner
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In Lydia’s Kitchen, Turner family chef, mother and pure maple syrup fan Lydia Turner offers a wealth of ideas for using pure Crown Maple Syrup at home. Subscribe and enjoy as Lydia shares recipes, cooking tips and more from noted chefs, her family and the Crown Maple community.