You missed me, didn’t you? I know you did. You don’t need to be shy about it.
So you may have noticed that I have been missing for a month or so but have no fear, I am here. After leaving my lead designer position with the Sherwin-Williams Paint Company to go back to work in veterinary medicine, I realized that what I really needed was to take a few months off to focus on me. For the passed ten years I have been working and going to school full-time, non-stop, and am exhausted. Mentally, physically, and emotionally, and when you combine that with a new job at a company that you quickly learn doesn’t share the same ideas about business as you do, you really start to explore your needs and for me… that was to quit work. For the first time in forever I am taking a few months off. I am still working on my art degree and I have started my real estate studies, so I still have school to deal with, but the stresses of working for someone else are not in the mix currently, and it’s wonderful! I’m hoping to focus more on my blog now and to be able to really get involved with and love, love, love the upcoming holiday season!
So what’s been new with me?
A couple of weeks ago I bought a new camera! A Nikon D3100 and I’m. In. LOVE! We went to the zoo a few days ago and I took about 167 pictures that I’m slowly adding to my DeviantART account. Go check ‘em out!
I’m starting my Real Estate studies to be your next up and coming Realtor in Tulsa, Oklahoma! Keep a look out for me!
John and I painted a couple of birdhouses and attached them to our trees out back. I researched what colors to paint them to attract birds (because both of our ideas were in two different worlds), so we’ll see what turns up in the back yard. John will probably attract some beautiful doves and I will bring in those awesome hummingbirds. :)
John and I decided that we needed to start planning out our weekly dinners and so I have been spending more time at AllRecipes.com (my favorite recipe finder) which is where this recipe variation came from! I ran across this recipe yesterday and was super excited when I realized I had everything in my pantry to make it and what’s more, I had healthier options in my pantry to make it! So I grabbed my new fancy pants camera and GOT TO IT!
First things first you’ll combine the flour, baking powder, baking soda, and salt together and set the bowl aside.
Next you’ll thoroughly combine your mashed bananas (mine clearly weren’t mashed yet), vanilla Greek yogurt, honey, applesauce, blue Agave nectar, banana extract, and hazelnut extract.
Slowly combine the banana mash into the flour mixture and then pour into a pre-greased muffin pan.
In a separate bowl combine your brown sugar, cinnamon, and flour. Then cut in your butter until everything into the bowl looks like little crumbs.
See? Like that! Yummy, tasty, … sand? :)
Sprinkle on top of the muffin mix and make sure to cover all of the top! Pop those babies in the oven and wait for your house to smell amazing!
Boom! Muffin magic!
Banana Hazelnut Crumb Muffins
The alterations in this recipe change it so there is no saturated fat! Win!
- 3/4 cup + 2 tbsp + 1 tsp all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 3/4 mashed quite ripe bananas
- 1/3 cup blue Agave nectar
- 2 tbsp local honey
- 2 tbsp vanilla Greek yogurt
- 3 tbsp applesauce
- 1/8 tsp banana extract
- 1/8 tsp hazelnut extract
- 3 tbsp brown sugar
- 1 tbsp all-purpose flour
- 1/8 tsp cinnamon
- 1 + 3/4 tsp butter
- Preheat oven to 375. Lightly grease a 6 muffin tin.
- In a bowl mix your dry ingredients together well - all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In another bowl thoroughly mix your wet ingredients together - bananas, agave, honey, Greek yougurt, applesauce, banana extract, and hazelnut extract.
- Slowly combine the banana mix into the flour mix until well combine. Pour into the muffin tins and set aside.
- In another small bowl combine the brown sugar, all-purpose flour, and cinnamon together and then cut in the butter until it resembles edible clumps of sand. Yummy!
- Sprinkle on top of your muffins and pop in the oven for about 18 to 20 minutes.
- Pull out of oven, cool, and eat, eat, eat!
CalorieCount.com rates this recipe at a B+ so eat them with minimal guilt!
152 cals / 0.1g fat / 0g saturated fat / 120mg sodium / 37.4g carbs / 1.3g fiber / 22.3g sugar / 2.3g protein
1% vitamin A / 5% vitamin C / 2% calcium / 5% iron