July 24, 2017

A single banana has around 100 calories. There are many health benefits to adding this adding this sweet yellow fruit to your diet. According to Live Science, bananas are packed with nutrients and are good for your heart, your eyes, your diet, and your mood.

Bananas are one of the most popular fruits in the world. They are grown in over 100 countries and Americans eat more bananas than oranges and apples combined.

Last week my family forgot to eat the bunch of bananas on the counter so I decided to use them up in pancakes and muffins instead of letting them go to waste or putting them in the freezer for smoothies.


Banana Pancakes

Swap out plain old pancakes for banana pancakes that smell just like banana bread. When I bit into one of these fluffy pancakes when it was piping hot, it was tasted almost like banana bread straight from the oven.

I concocted this recipe for a small batch of pancakes, but it can easily be doubled.


1 medium very ripe banana

1 cup Original Bisquick

1/2 cup milk

1 large egg

1/3 cup chocolate chips (optional)


In a medium bowl mash banana with a fork. Add Bisquick, milk and egg (and chocolate chips, if adding). Use a whisk to mix well. Spray nonstick spray onto electric griddle preheated to 350 degrees. Pour batter onto griddle in large circles. Cook until golden brown on each side and crispy on the edges.

Yields: 5 large pancakes


Blender Banana Oatmeal Muffins

Banana muffins made without flour, butter or oil in a blender by Well Plated are not only healthy, but moist and delicious too.


2 cups oatmeal (quick cooking or old-fashioned)

2 large very ripe bananas

2 large eggs

1 cup plain Greek yogurt

2 tablespoons honey

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon pure vanilla extract

1/8 teaspoon kosher salt

Up to 1/2 cup of mix-ins:

chocolate chips (mini or regular), chopped dark chocolate, nuts, dried cranberries, or blueberries (fresh or frozen and rinsed)


Preheat the oven to 400 degrees. Lightly grease a 12-cup standard muffin tin or line with paper liners. If using liners, lightly grease them as well. Set aside.

Place the all ingredients except the mix-ins in a blender or the bowl of a food processor fitted with the steel blade: oats, bananas, eggs, Greek yogurt, honey, baking powder, baking soda, vanilla extract, and salt. Blend or process on high, stopping to scrape down and stir the ingredients once or twice as needed, until the batter is smooth and the oats have broken down almost completely, about 3 minutes. By hand, stir in the mix-ins. If the batter is warm from the appliance’s motor, the chocolate chips may melt and swirl as they are stirred. If needed, let the batter cool for 10 minutes before adding them.

Divide the batter among the prepared muffin cups, filling each no more than three-quarters of the way to the top. Sprinkle with additional chocolate chips or nuts as desired. Bake for 15 minutes, until the tops of the muffins are set and a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes. They will deflate but will still taste delicious.


Wrap tightly in plastic and use within a couple of days or freeze for up to two months.

Yields: 12 muffins