Banana, Peanut Butter & Oat Choc Chip Muffins

 

Today was a day of using up leftovers and I had bananas that were crying out to be used. This little recipe is so easy to make and delicious too, you can store for 2-3 days in an airtight container or freeze if you are making a large batch. Gluten Free too.

A great healthier option too with the oats having 4 grams of fiber & 6 grams of protein. In addition to fiber, oats are rich in magnesium, zinc and iron. The bananas which are loaded with fiber, potassium, vitamin B6, vitamin C, and various antioxidants. The Peanut Butter is a good source of magnesium too.

A great grab & go breakfast option or simply a little snack in between meals.

 

Makes 12

200g Scottish Oats

60g Peanut Butter

2 small bananas, mashed

1 egg

3 tbsp Maple Syrup

120ml milk

1/2 tsp cinnamon

1/4 tsp salt

1 tsp baking powder

1 tsp vanilla extract

3 Dark Chocolate squares, chopped (or you can used choc chips)

 

  1. Preheat your oven on fan to 175 deg and grease a muffin tin.
  2. Put ALL ingredients into a bowl or mixer bowl and combine together.                        20200209_113300
  3. Pour into muffin tin, filling approx 3/4 way.
  4. Bake for about 25 minutes or until a knife comes out clean and muffins are set.
  5. Remove and allow to cool for a few minutes. If freezing allow to cool completely.
  6. Best served slightly warm. Yum!

 

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Scottish Oats Crusted French Toast

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Oh yum, this might seem a bit odd but the toasted oats give this eggy bread a bit of a crunch that tastes so good. A Good protein breakfast too.

 

Makes 2 Slices

1 tbsp milk

2 large eggs

30g Scottish Oats

2 thick slices of bread (of your choice, but Brioche & Tiger Bread give extra flavour)

Maple Syrup to serve

Salt & pepper to taste

 

  1. Beat the eggs and milk together and decant into a large dish, season.
  2. Place the bread into the egg mix and allow bread to soak up the egg, turn over so both sides are soaked.
  3. Then place into the Scottish oats and coat.
  4. Heat some spray oil or butter in a large fry pan and heat on a medium to high heat.
  5. Place the bread into the pan and leave to cook for about 3-4 minutes on each side until slighty toasted.
  6. Finally, remove and drizzle Maple Syrup over….Devour! Yummy!

 

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Maple & Teriyaki Glaze Salmon

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Oh Yum. Eating Healthy is a priority for me, it makes me feel good and keeps me alert. Living in Scotland we have amazing fresh Salmon which is classified as an oily fish, salmon is considered to be healthy due to the fish’s high protein, high omega 3 fatty acids, and high Vitamin D.

I’m always looking for new flavours to try and this has got to be one of my favourites.

 

1 Serving

2 tbsp Maple Syrup

2 tbsp Teriyaki Sauce

1 tbsp Hot Sauce

1 Clove garlic

Salmon Fillet

Select of vegetables to serve.

 

  1. I put all the ingredients into a food bag and allowed to marinade for about 1 hour.
  2. Remove food from bag, keeping the marinade.
  3. I used my Crisper plate, place salmon and vegetables on and cook on Crisp function for about 4-5 minutes depending on thickness of Salmon. Alternatively pre-heat oven to 210 deg and place on greaseproof tray and bake for about 10 minutes.
  4. Meanwhile, reduce the marinade sauce using a medium heat so that you have a thick sauce to pour over.

 

 

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Oat & Banana Pancakes

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Oh yum! These were so tasty and so healthy. Waking up this morning to cold and wet rain outside I fancied something warm for my breakfast, so looking in my cupboards I had some scott porridge oats, a banana left and some Maple Syrup in the fridge………so yes, you guessed it, pancakes it just had to be.

My first time at oat & banana and they were pretty tasty.

 

Makes 4-6

30ml milk

1 egg separated

1 small banana

30g scotts porridge oats

1 tsp baking powder

1 tsp vanilla extract

Toppings:- I had crushed hazelnuts and Maple Syrup, but you could have yoghurt and fruit which would be nice too.

 

  1. Put oats, baking powder, milk, egg yolk, vanilla extract and banana into a processor or blender and mix until you get a smooth consistancey.                                20190405_085648
  2. Whisk the egg white until you get stiff peaks. Gently fold the egg whites into the pancake mixture.
  3. Heat up a non stick fry pan with a tsp oil and drop about 2 tbsps of the mixture into the pan and cook on a medium heat until you start to see the bubbles appearing, then flip and cook for a further minute or 2.                                                        20190405_091206
  4. Serve.

 

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Overnight French Toast

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Well…O.M.G! This little dish is soooooooooo tasty, sooooooooooo moreish, soooooooooo naughty, but it is so good!  I’ve been wanting to try this for a while now, so this weekend was that weekend. Happy Sunday morning breakfast. Inspired from Lil luna

 

Makes enough for about 4 large portions or 6 smaller portions

70g butter melted

140g light brown sugar, 30g from sprinkling

Bread with crusts cut off (I used plain bread)

5 eggs – medium

300ml milk

1 tsp vanilla essence

cinnamon as per your taste

2 tbsp butter (not melted)

Icing sugar for decoration (optional)

Maple Syrup

 

  1. Add the melted butter and brown sugar together and mix thoroughly
  2. Take a casserole dish approx 8 x 12″ and spread the sugar mix over the base              20190216_233400-1
  3. Add a layer of your bread slices                                                  20190216_233842
  4. Whisk eggs, vanilla and milk together in a bowl, pour 1/2 the mixture over the bread.
  5. Sprinkle about 15g of the sugar and some cinnamon over                                20190216_234037
  6. Add another layer of bread slices and butter the slices.
  7. Pour the remaining egg mixture over and sprinkle with leftover sugar and cinnamon.
  8. Refrigerate overnight
  9. In the morning remove from fridge and bake in a preheated oven at 180 deg for approx 45 minutes.
  10. I popped under grill for a minute to gently crisp up and brown a bit more (optional)
  11. Drizzle a little icing sugar and Maple Syrup all over and devour!

 

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French Toast Parcels

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OMG!  These were absolutely amazing! I love sweet and savoury, I know its not for all but I loved this little creation.

 

4 slices of wholemeal bread (you can of course use white)

2 tbsps extra light philly (cream cheese)

1 egg beaten

salt & pepper

splash milk

1 tsp honey

2 tsp cinnamon

 

  1. Mix cream cheese, honey and 1 tsp cinnamon together
  2. Take a rolling pin over the bread slices to flatten
  3. Spoon the cream cheese filling into centre of 2 slices of bread
  4. Place the other slices over top to make a parcel
  5. Using a circular pastry cutter, cut out a circle on the bread, remove the crusts
  6. Whisk the egg, milk, 1tsp cinnamon, salt & pepper together and pout into a bowl
  7. Using a fork press down the outer edges of the 2 parcels to seal the bread together
  8. Dip the parcels into the egg mixture coating thoroughly
  9. Preheat oven to 180 deg and bake the parcels for about 15-20 mins.
  10. I sprinkles some icing sugar over top and some Maple Syrup for extra taste, this is optional.

So Yummy and delicious!

 


French Toast Stack with Maple Syrup

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I’ve seen posts about Baked French Toast and always wondered how it tastes, so today was that day that I would give it a go. I normally fry my eggy bread so I was intrigued. It tasted amazing with the Maple Syrup and a great Sunday Brunch recipe.

 

Serves 4-6

6 slices of thick white bread (it has to be white, I’ve tried wholemeal in the past and it just doesn’t work)

5 eggs

1 cup Milk

1 tsp vanilla essence

2 tbsp sugar (brown or white, your choice)

1 tsp cinnamon

2 tbsp butter – melted

Maple Syrup to serve

 

  1. Preheat oven to 180 deg
  2. Cut bread into long slices. Mix sugar and cinnamon and set aside.
  3. Whisk together eggs, milk and vanilla
  4. Soak the bread in the egg mixture and let excess drip off
  5. Place some greaseproof or parchment paper on a baking tray and lay the bread strips on top, leaving a small space in between                                      20170122_104240
  6. Using the melted butter, brush the tops of the slices then sprinkle with sugar and cinnamon
  7. Bake in oven for 15 minutes
  8. Remove and turn over the slices, repeat with the butter and sugar and bake for a further 15 mins.                                                                                 20170122_112502
  9. Allow to cool slightly, plate up and drizzle with Maple Syrup…..Yummy!!

 

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Healthy Banana & Walnut Pancakes

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O.K…..so I’ve seen various versions of these, mostly on healthy eating or fitness sites, always admiring but never made…….so, having some off bananas left I decided to give it a go.

They say on most sites 2 Ingredient pancake…..wasn’t sure about this, gave it a go and wasn’t impressed. Why? I hear you ask……..just using mashed up banana and eggs it left the pancake very soft and very hard to flip without looking like a scramble pancake. Here was my first try, they never kept their shape:-     20160802_084509   20160802_085006

I am a determined person and was not going to let it beat me……so here is my successful recipe combination:-

Makes 10 pancakes

2 bananas

2 eggs

1 tsp baking powder

4 tbsp plain flour

4 crushed up walnuts

1 tsp vanilla essence

 

  1. Firstly mashed up the bananas in a bowl, add in the crushed walnuts, baking powder (this helps them go a little bit fluffier), vanilla essence and mix.                                                                                         20160802_083113 20160802_083532  20160802_083655
  2. Whisk the eggs together then add to the mixture, mixing together.
  3. Once combined add in the flour and mix well, it should look like a pancake batter.   20160802_083800
  4. Heat a large pan to a medium heat and drop 2 tbsp’s of the mixture in, using the back of the spoon even out. Cook for about 2 mins each side or until golden brown.                                         20160802_085201    20160802_085225
  5. Plate up and serve.

I served with some Maple Syrup. You can add any ingredient you like to the mixture and serve it with anything of your choice. Yum healthy pancakes.


Maple Syrup and Chocolate Muffins

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This was my 2nd batch of today, after a night out last night we wanted some Home Comfort Food, so off to the kitchen I went and decided on a quick Muffin Recipe. After looking at what I had in cupboards my Maple Syrup and Chocolate combo were just the ticket to tackle our munchie (hungry) feeling!

Makes 6 Muffins

125g Self Raising Flour

50g Softened Butter

1 egg beaten

50g Caster Sugar

40g soft light brown sugar

1 tbsp semi skimmed milk

2 tbsp Maple Syrup

FOR THE TOPPINGS

1 handful (20-30g chocolate drops)

1 Cup (50g Icing Sugar)

1 tbsp Semi Skimmed Milk

1/2 tsp Vanilla Extract

 

  1. Preheat oven to 180 deg. Line a muffin tine with paper cases.
  2. Beat the butter until soft, gradually add in Brown sugar and caster sugar until combined and fluffy.
  3. Beat the egg in a separate bowl, Slowly add in the eggs to the sugar mix, add in the Maple Syrup and mix.
  4. Sift the flour into the sugar mix in 3 batches, adding a little of the tbsp of milk after each batch until combined.
  5. Spoon the mixture into the muffin cases and bake in the oven for about 20 mins.
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  7. Meanwhile, mix the Icing sugar, milk and vanilla extract together until you get a fine paste like solution.
  8. 5 minutes before the muffins are ready, remove from oven and press the chocolate drops on top of the muffins, bake for the remainder, allowing chocolate to slightly melt in.
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  10. Remove from oven and using the icing sugar mix drizzle over the muffins……you can be creative here if you want!
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  12. Allow to cool for 10 mins……….and then devour….YUMMY!

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Check out my banana and Coconut Muffins here also.

https://theweecaledoniancook.com/2016/01/24/banana-and-coconut-muffins/

 

BEWARE!……your kitchen WILL get messy! lol!

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Nutrition Facts
Maple Syrup and Chocolate Muffins

Servings Per Recipe: 6

Amount Per Serving

Calories: 257

  • Total Fat: 8 g
  •     Saturated Fat: 4.6 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 45.4 mg
  • Sodium: 79.2 mg
  • Total Carbs: 42 g
  •     Dietary Fiber: 1 g
  •     Sugars: 19.6 g
  • Protein: 5 g

 

 

 

 


Cinnamon Pancakes with Chocolate and Maple Syrup

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One again I had a truly different taste sensation when visiting Florida this year, pancake and Maple Syrup were everywhere….much to my boyfriends delight! You had them for brekkie with Maple Syrup, eggs, bacon etc and then again on the menu for dessert with ice cream and flavoured sauces……oh Yum!  Here is my homemade version…inspired by (Denny’s).

Makes about 14 pancakes.

300g Plain White Flour ( to make it a bit healthier, you can use wholewheat instead)

4 tsp Baking Powder

1/2 tsp salt

4 tsp cinnamon

2 tsp caster sugar

2 eggs

300ml milk

2 tsp vanilla essence

100g chocolate – to make sauce

1 jar Maple Syrup (your choice)

 

  1. Sieve the flour into a large bowl, add in Baking Powder, Salt, Cinnamon, Sugar and mix.
  2. Then add in eggs, milk and vanilla essence, mix through with  spoon until blended making sure there are no lumps in he mixture, do not over mix.

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3. Sprat a little cooking oil into a frying pan and heat through at high heat.  Pour 1/2 a ladle or 1/2 cup of mixture onto the frying pan and even out with back of spoon, cook for approx 1-2 mins, you know it’s ready to turn when you see an even covering of holes.

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4. Flip and cook for approx 1 min. Remove and continued to repeat until all done.

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5. Keep warm in a warming drawer or in your oven at 70-80 degrees until finished.

6. If using Chocolate Sauce – break bar into chunks and put into a small pan, melt on Induction Hob Number 1 for about 5 mins. If using conventional method, melt in a glass bowl oven boiler water on hob.

6. Serve with Maple Syrup and Hot Chocolate Sauce……Mmmmmmmmmmm!!