Healthy Treat: Banana Crumb Muffins

Fresh fruits are a little sparse in these cold Winter months, so I've been buying more bananas since my beloved berries are out of season. Last week I picked up a few too many, and they started getting brown before my family had a chance to eat them. So I decided to make lemonade out of lemons, or rather banana muffins out of overripe bananas. The crumb topping is what makes these muffins taste like dessert. Savor a warm muffin with some hot mulled wine in the evening, or serve them at your New Year's Day brunch.

Get the details on this simple recipe when you read more.

Healthy Dessert: Banana Walnut Crumb Muffins
modified from AllRecipes.com Ingredients
Muffin:
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 ripe bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup Earth Balance margarine, melted
Crumb topping:
1/3 cup packed brown sugar
2 tablespoons whole wheat flour
1/8 teaspoon ground cinnamon
1 tablespoon Earth Balance margarine
Directions

1. Preheat oven to 375° F. Lightly grease 12 muffin cups, or line with muffin papers.
2. In a large bowl, mix together flour, baking soda, baking powder, and salt. In another bowl, beat together bananas, sugar, egg, and melted Earth Balance margarine. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
   
3. In a small bowl, mix together brown sugar, two tablespoons flour, and cinnamon. Cut in one tablespoon Earth Balance margarine until mixture resembles coarse cornmeal. Sprinkle topping over 
   
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool muffin pan on a rack.
   
   

Pancake Mix 150g

Freedom Foods Pancake Mix is a convenient snack ideal for people who acquire a gluten-free wheat-free, nut, lactose and egg free diet.

Easy to use instructions assist you to produce low fat gluten-free pancakes in minutes.

An ideal dessert or snack for the whole family to enjoy!

At a glance checklist:				Nutritional Information:
Dairy Free Egg Free Gluten Free GMO Free High in Dietary Fibre Lactose free Low Fat Nut Free Vegan Suitable Vegetarian Wheat Free Yeast Free				Serving size: 80g    Nutrition Per serve Per 100g    Energy 1010kj 1262kj    - Calories 240cal 300cal    Protein 8.1g 10.1g    Fat, Total 1.7g 2.1g    - Saturated 0.3g 0.4g    Carbohydrate, Total 53.0g 66.2g    - Sugars 9.6g 12.0g    Dietary Fibre 6.3g 7.9g    Sodium 640mg 800mg    Potasium        GI

Indian Spiced Omelette

Ingredients:

1 tablespoon olive oil 1 small onion, finely chopped 1 teaspoon garam masala 1 teaspoon curry powder pinch of salt 1 medium tomato, finely chopped 1/2 cup (75g/2 1/2oz) fresh or frozen peas 1/2 green chilli, seeded and thinly sliced 4 eggs, lightly beaten 2 tablespoons chopped fresh coriander (cilantro) plain yoghurt, to serve tomato chutney, to serve

Method:

1. Heat the oil in a large fry pan over medium heat. Add the onion and cook for 3-5 minutes or until golden. Add the garam masala, curry powder and salt and cook for 1 minute or until fragrant. Add the tomato, peas and chilli and cook for 3 minutes or until the tomato is soft.
2. Whisk together the eggs and coriander. Pour into the pan and cook over medium heat for 3 minutes or until the egg starts to set. Lift up one edge of the egg to allow any uncooked egg to run underneath. Continue cooking until just set.
3. Transfer the pan to a grill preheated to medium and cook until the omelette sets.
4. Serve wedges of the omelette topped with yoghurt and tomato chutney, and serve with toast. Serves