Banana Peanut Butter Chip Breakfast Sundae

Hello and happy Friday! Today I’m dropping in before I head off for a whirlwind weekend in Florida to share the “recipe” for a breakfast I posted on Instagram on Monday morning. I say that in quotation marks because I don’t really think of it as a recipe, just a bunch of ingredients I mix together to have myself a little dessert for breakfast. But a friend and follower put in a request, so those who want to enjoy a blend of bananas, peanut butter, chocolate chips, and sweet creamy goodness at the start of the day, you’re in luck with this Banana Peanut Butter Chip Breakfast Sundae.

 

 

 

 

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WIAW #46: Saturday Spoons and Plates

This WIAW is a change from the usual, because I’m sharing my eats from a Saturday at home in Connecticut instead of on a workday. That means food on actual plates and other fun stuff. Even for my pre-run breakfast, which was a banana version of my Peanut Butter Puff-in-a-Mug with chocolate chips and a spoonful of extra peanut butter, paired with a small Granny Smith apple. I ate around 8:30 and read the paper and stretched so I had an hour to digest before my 8.4 miles.

 

 

 

 

Mother’s Day Weekend and a Banana Bread Oatmeal Cake Recipe

Happy Monday, everyone! I hope you all had a good weekend. Mine was pretty great, filled with delicious food and relaxing fun with friends and family. It started early for me – since I had my last final exam on Wednesday, I was able to take the train out to Connecticut early and beat the Friday evening rush. Metro North is okay as far as public transit goes (comfier than the subway, at least; I can’t pass judgment on any other metro area systems since it’s the only one I really know!) Normally a train is just something to take out of Grand Central, but if it’s daylight I sometimes leave from the Harlem station since it’s also convenient from the Upper East Side. That morning, it was sunny and bright, and you could see all the way to the new tower on Park Avenue that’s taken shape over the past several months.

 

View from the platform

 

Marvelous Muffins: Banana-Maple-Oat Edition

As promised in yesterday’s post, my recipe for the warming winter edition of Marvelous Muffins! I love the banana-maple-oat combination because it just tastes a little like the start of the holiday season, with hints of maple candy made with syrup and snow, and the cinnamon sugar scent that wafts from all Chrismukkah-cookie kitchens. They’re a perfect breakfast or dessert, and so convenient to grab and go if you’re on the move and have an oatmeal craving you just can’t shake but have no time to indulge! So, without further ado…

 

Banana-Maple-Oat Muffins

 

Ingredients:

1 1/2 cups gluten-free rolled oats (I love Country Choice Organic Gluten Free Rolled Oats)

2 large bananas (roughly 8″ long)

2 large eggs

1/2 cup sweetener (I use my brown sugar and Stevia combination but feel free to experiment!)

6 oz 2% plain Greek yogurt

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1/4 cup maple syrup

2-3 tsp cinnamon (to taste)

Optional: sometimes I’ll throw in raisins or chocolate chips if I’m feeling decadent. I’m nut-free but if you’re lucky enough to be able to indulge, go right ahead with your favorite kind!

 

What the muffin batter should look like

 

Instructions:

1. Chop up bananas lengthwise (in half) and widthwise (into 1/2″ slices).

2. Place bananas in a large bowl with all the other ingredients except optional add-ins.

3. Mix well until the batter is uniform. This should be about 12-15 good stirs. Don’t worry about completely smashing all the banana chunks, just get a uniform consistency. And once the batter is pretty smooth with the exception of banana chunks and oats, stop stirring – overstirring can result in collapsed muffins!

4. Bake at 400 degrees Fahrenheit for 15 minutes.

5. Let cool.

6. Enjoy!

 

Muffins in the pan – two of them are raisin-topped for a raising-loving friend!

 

 

 

© 2014 Renaissance Runner Girl. All rights reserved.

Gluten Free Banana Maple Muffins

As promised in yesterday’s post, my recipe for Gluten Free Banana Maple Muffins! I love this flavor combination because it just tastes a little like the start of the holiday season, with hints of maple candy made with syrup and snow, and the cinnamon sugar scent that wafts from all Chrismukkah-cookie kitchens. These gluten free banana maple muffins are a perfect breakfast or dessert, and so convenient to grab and go if you’re on the move and have an oatmeal craving you just can’t shake but have no time to indulge. Then again, if you do have the time to sit down and savor a couple with your morning coffee…