Instant Pot Chicken Tortilla Soup

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Happy 2019!!

I hope everyone had  a safe and fun New Year’s Eve!!!  2018 was a pretty good year overall.  I am still teaching 6th grade Gifted and Advanced Mathematics, the food blog is still running, I stopped doing paid photography, we are planning to go to Yellowstone National Park later this year, family is healthy and happy – so couldn’t ask for anything more!

I have been re-making many of our family’s favorite recipes using the Instant Pot.  I really do not seek out “new recipes” any longer, but re-make the meals we already love.  Most of the recipes on this website have been cooked 3 or more times and revised so that they come out perfect every time – so that is why I use them most of the time.  This recipe is an oldie but a goodie and I just knew the Instant Pot would cut the cooking time in half while keeping the flavors robust.

To make this recipe without the Instant Pot – My original recipe can be found here

I have had the Instant Pot for 5 years or so and really wish I had written a book or something before the device exploded in popularity!
Here is what I find it best for:

-Soups
Beef: roasts
-Stews
Yogurt making
-Cooking Hard Boiled Eggs
Chicken breast
-Dry Beans

Homemade Yogurt in the Instant Pot

I have not liked the Instant Pot for Pork roasts, pork tenderloins or any meat that is lean like those cuts of meat.  Chicken is good – because you can cook that in water and it doesn’t bother it.  Water keeps the pork a little more hydrated, but the texture is different.  And less water makes the meat dry.  And pizza.  It doesn’t do well with pizza 😉

 

Instant Pot Chicken Tortilla Soup
 
Prep time
Cook time
Total time
 
:
Serves: 6-8 servings
Ingredients
  • 1 teaspoon Olive Oil
  • 1 cup Diced Onion
  • 1 green bell pepper, diced (or mix of green, red or orange)
  • 3 cloves Garlic, Minced
  • 2 teaspoons ground cumin
  • 1 teaspoon Chili Powder
  • ½ teaspoons Garlic Powder
  • 2 Tablespoons Tomato Paste (freeze the remaining in the can, it will last a long time)
  • ½ teaspoon Salt (optional)
  • 1 can (10 Oz.) Diced Tomatoes And Green Chilies, not drained
  • 32 ounces Low Sodium Chicken Stock
  • 2 cans (15 Oz. per Can) black beans or red kidney beans, rinsed and drained
  • 3 boneless, skinless chicken breast
  • 2 cups warm water
  • 2 Tbs. cornmeal
  • Toppings: tortilla chips, shredded Cheddar cheese, lime, diced red onion, cilantro, salsa, avocado
Instructions
  1. Select Saute on the Instant Pot and add olive oil. Once the oil is hot, add onion and peppers. Stir about 2-3 minutes or until translucent. Add minced garlic, spices (cumin, chili powder, garlic powder), and tomato paste and cook 30 seconds - stirring constantly.
  2. Turn Instant Pot off. Add the salt (optional), diced tomatoes and green chiles, chicken stock, beans and chicken breast. Put on the lid to "seal" and program for "Poultry" and increase time to 18 minutes for thick chicken breast or leave it at 15 minutes for smaller size.
  3. Use Quick Release once the Instant Pot is done cooking. Add the warm water and cornmeal. While the pot keeps the soup warm, shred the chicken with forks in the pot or remove and shred (you can shred it in the mixer too!).
  4. Serve with toppings and enjoy!

 

Gingerbread Crinkle Cookies

Christmas time is here!  If you need a super scrumptious cookie that reminds you of all that is good about Christmas – try this recipe!  This cookie is a light, buttery, full of flavor pillow of goodness I tell ya.  I always try creating/tweaking a new cookie each year and this one will be added to the annual Gingerbread Men, Fudge, Shortbread, and Rolo Cookie Tray.

Gingerbread Crinkle Cookie

Speaking of cookies… ha ha…. I checked out P90X DVD’s from the library and completed Kenbo+ on the P90X calendar.  Kenbo was not as bad as I thought it would be!!  Maybe the 90 days won’t be so bad after all…  I’ll let you know in 90 days 🙂  If I make it that long.  I love the idea of a schedule workout routine… but the workouts are so long!

Below are some photos from backstage at my production of “It’s a Wonderful Life.”  I played Violet and I don’t know how women could wear so many hats back then!  Here are most of the costume changes.  As you can see… teachers wear many “hats”.  

Back to the recipe – Just make it!  I used all regular everyday ingredients except perhaps molasses – you can find that item at Aldi this time of year.  It is near the sugar section in other grocery stores as well year round.  I always have some on hand to make my super easy BBQ sauce.

As with most gingerbread recipes, this one is sticky.  It was much easier to make the cookies with someone helping me.  So Maddox was helping scoop the dough into the bowl of powdered sugar while I kept my hands full of powdered sugar and rolled the dough balls.  Then, once all the dough balls are rolled once in powdered sugar, you roll them AGAIN.  This is what makes them pretty and white. If you see a crinkle cookie that is sad and not white – it was rolled in powdered sugar once.  And the moisture from the cookie dissolves the powdered sugar.  Or, you could also purchase non-melting powdered sugar from King Arthur Flour.  You can make these by yourself of course!  But this is just a tip.

Gingerbread Crinkle Cookies
 
:
Serves: 48 - 1" cookies
Ingredients
  • 2 and ¼ cups (280 g) all-purpose flour
  • 2 tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. salt
  • 2 and ½ tsp. ground ginger
  • 2 and ½ tsp. ground cinnamon
  • ½ tsp. ground allspice
  • ½ tsp. ground nutmeg
  • ¼ tsp. ground cloves
  • 8 oz. cream cheese, soft
  • ½ cup (1 stick) unsalted butter, soft
  • 1 cup brown sugar
  • 1 tsp. vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 Tb. milk
  • ½ cup molasses
  • 1 cup powdered sugar
Instructions
  1. In a medium bowl, add all of the dry stuff: flour, baking powder, baking soda, salt and spices. Set aside.
  2. In a large mixing bowl, cream together the cream cheese and butter until combined. Add brown sugar and mix medium speed about 30-60 seconds. Add vanilla, egg and egg yolk. Mix until combined.
  3. Add the dry ingredients and mix until just combined. You may leave streaks of flour. While keeping the mixer on low, drizzle in the milk and molasses. Mix on medium for 10 seconds to thoroughly combine.
  4. Cover and chill in the fridge for 2 hours to overnight. The dough MUST be cold.
  5. Preheat oven to 325 degrees. (I like to preheat to 350 and then turn it down to 325 once I add my cookies. This keeps the oven hot and ready for the batch of cookies.) Prep your cookie sheets with parchment paper or a silicone mat.
  6. Put the powdered sugar into a shallow bowl.
  7. Use a 1" cookie scoop to scoop out the cookie dough and place into the dish of powdered sugar. Roll it around and form a ball. Place on cookie sheet or platter.
  8. Once finished, roll all of the cookie dough balls again in powdered sugar. At this point, you could freeze them for baking later. Or put cookies into the oven to bake for 14 minutes. Keep the rest of the cookie dough balls cold in the freezer until ready to bake.
  9. Cool cookies on cooling rack for 10 minutes and use a spatula to move them to a rack to cool.
  10. Cool completely and serve!
Notes
*I always encourage weighing the flour. It gives more consistent results. Some of my flours weigh 4.25 ounces per cup and some weigh 5 ounces per cup.
*I use the lower fat neufchatel cheese sometimes for cream cheese and the substitute works well.

 

 

 

Banana Pumpkin PB Smoothie

 

Veteran’s Day was this weekend and I was lucky to host a Chocolate Tasting Party!  If you ever think about trying it – do it!  It was a LOT of fun.  We had placemats (regular paper) divided up into 6 sections and each section was numbered.  Then each person tried a chocolate square and had to guess what kind of chocolate it was.  Ritter Sport made it easy by sending us the chocolate and I provided the adults 🙂   And Thank You Tryazon for coordinating the shipments!

If you will recall – back in 2008 there was a shortage of cocoa.  As a result, prices skyrocketed and Hershey chocolates have never tasted the same.  I am sad my kids can’t taste the candy I grew up with.  Hershey does not use real chocolate any longer in many of their candy.  But Ritter Sport is in Germany and still has real chocolate with real cocoa butter.  Since “cocoa butter” must be in milk chocolate to be labeled milk chocolate, Hershey now calls it “chocolate candy” or “made with chocolate” instead.  Luckily, we got to eat real milk chocolate at our party.

Here are some photos from the tasting!

 

Now on with the recipe!  Since many summer fruits are gone and it is snowing here – I made and adapted this Fall smoothie with Fall available ingredients.  I hope you like it!  The kids do not like peanut butter in their smoothies, so this one is all for me 🙂

The cat likes it though!


Banana Pumpkin PB Smoothie
 
:
Serves: 1 serving
Ingredients
  • ½ banana
  • ½ cup pumpkin (from can)
  • 4 Tb. powdered peanut butter (or 2 Tb. peanut butter)
  • 1 cup unsweetened almond milk
  • ½ or 1 tsp. ground cinnamon
  • 1 Tb. honey or 1-2 packets of Stevia
  • 5-6 ice cubes
Instructions
  1. Add everything to the blender in the order provided. Ground cinnamon is something some people love a lot or just want in the background as a flavor so I give a range.
  2. Blend until combined.

 

Skinny Broccoli Cheddar Soup

Look!  A recipe with NO pumpkin in it!  Wild huh?  Didn’t think that was possibly didja?

Well, when we are not making pumpkin (there is pumpkin oatmeal in my oven right now! LOL)

Here’s my weekends so far:  rehearsing for “It’s a Wonderful Life” the play and dinner theatre which is now SOLD OUT.  3 weeks until showtime!

This is a soup I have been tweaking and making for many years now.  It is now soup season since we have snow on the ground.  I know many people love the Panera version and this does not look like their soup… but it does taste similar to their soup.  It is still awesome tasting with a broth base of cooked onion, broccoli and cheddar.  But not quite as lengthy in ingredients as their version which contains: Water, Milk, Broccoli, Cheddar Cheese ([Pasteurized Milk, Cheese Culture, Salt, Enzymes], Water, Sodium Phosphate, Milkfat, Salt, Apocarotenal [Color]), Heavy Cream, Carrots, Contains 2% or less of: Seasoning (Modified Corn Starch, Flour [Wheat Flour, Ascorbic Acid Added as Dough Conditioner, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Salt, Spices, Extractives of Paprika), Onions, Chicken Base (Chicken Meat and Chicken Juices, Salt, Hydrolyzed Soy and Corn Protein, Sugar, Flavoring, Potato Flour, Autolyzed Yeast Extract, Carrot Powder and Turmeric), Butter (Cream, Salt), Modified Food Starch, Soybean Oil, Dijon Mustard (Water, Vinegar, Mustard Seed, Salt, White Wine, Fruit Pectin, Citric Acid, Tartaric Acid, Sugar, Spice), Nisin Preparation and Hot Pepper Sauce (Vinegar, Red Pepper, Salt).

 

You can make my original version.  I prefer this one now since it easier to prepare and I almost always have these ingredients on hand to make a quick batch for the week’s lunches or dinner paired with homemade bread.

Skinny Broccoli Cheddar Soup
 
:
Serves: 5 servings
Ingredients
  • 1Tb. unsalated butter
  • 1 large yellow onion, diced
  • 1 and ½ pounds frozen broccoli florets
  • 2 garlic cloves, minced or pressed
  • 3 cups low sodium chicken broth
  • 1 cup water
  • ¾ cup milk, cream or fat free evaporated milk
  • 4 ounces (1 cup) extra sharp cheddar cheese, shredded
  • 1 Tb. mustard
  • salt and pepper
  • Toppings optional: bacon bits, extra cheese
Instructions
  1. In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and allow to cook 3-4 minutes or until translucent.
  2. In the meantime, microwave your broccoli in a steam bowl or other microwave safe bowl. You may need to do this in two batches for about 4-5 minutes each. Depending on the strength of your microwave. This will thaw the broccoli.
  3. Add garlic to the cooked onion and stir for 30 seconds.
  4. Add the thawed broccoli, broth and water. Simmer. Cover with a lid and cook for 8 minutes or until broccoli is cooked through.
  5. Puree the soup using an immersion blender to get some chunks-some pureed soup. Or use your blender. Add the soup back to the pot and add the milk, cheddar and mustard. Stir until melted and soup is hot again. I like chunks in my soup so I do not blend it all - but that is up to you.
  6. Add salt and pepper to taste.
  7. Add cooked bacon if you would like to add some meat. Serve hot and enjoy!
Notes
Recipe adapted from America's Test Kitchen "Comfort Food Makeovers"
Nutrition Information
Calories: 260 Saturated fat: 6

 

Gluten Free Pumpkin Pancakes

 

Good morning!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

 

More Pumpkin!!!  I can’t get enough of pumpkin everything and here is another twist on the Pumpkin Pancake.  If you go to the Original Pancake House, their pumpkin pancakes are out of this world!  They taste just like pumpkin pie and have a signature cinnamon sugar topping that I cannot seem to replicate.  The Original Pancakes House sprinkles their pancakes with fine sugar (sugar that has been put through the food processor or blender) and Sinkiang cinnamon.

Here is a healthier version using gluten-free flour I made at home.  I highly recommend using a kitchen scale to measure flours especially when you go between oat flour, gluten free flour, all purpose and white whole wheat – as we often do here.  This way my baked goods turn out the same every time.

I include two recipes:  the first is the original recipe that makes a handful of pancakes for one morning.  I like to triple my pancake recipes and then freeze the leftovers.  Then, the kids can heat them in the microwave for breakfast in the morning for fresh, hot pancakes.  So, the second recipe listed is the tripled recipe which also uses a FULL can of pumpkin.  No pumpkin wasted!

For a large batch of pumpkin spice, I use the following recipe.  If I am using fresh grated nutmeg, I cut it down a little because fresh grated is so strong.

.

 

Gluten Free Pumpkin Pancakes
 
Prep time
Cook time
Total time
 
:
Recipe type: Breakfast
Serves: 3 servings
Ingredients
  • 5.25 ounces old fashioned oats (1.5 cups)
  • 2Tb. sugar (optional) or 1 packet of Stevia
  • 2 tsp. baking powder
  • 1 and ½ teaspoons pumpkin pie spice (1 tsp. cinnamon, ¼ tsp. each nutmeg, ginger, allspice)
  • ½ tsp. salt
  • 1 cup milk
  • ⅓ cup pumpkin puree
  • 2T. melted butter, oil or applesauce
  • 1 egg
  • Triple Recipe I use:
  • 15.75 ounces old fashioned oats (4 cups)
  • 3 oz. sugar (6 Tb) (optional)
  • 2 Tb. baking powder
  • 4 tsp. pumpkin pie spice
  • 1 and ½ tsp. salt
  • 24 oz. or 3 cups milk
  • 1 can (15 oz) pumpkin puree
  • 3 eggs
  • (melted butter/oil omitted and replaced with pumpkin)
Instructions
  1. First we need flour! Use a blender or food processor to grind the oats until they form a fine powder. The oat flour will move freely and look very fine.
  2. In a great big bowl, add the dry stuff: oat flour, baking powder, spice and salt. Whisk Together!
  3. In another bowl, add the wet stuff: milk, pumpkin, melted butter (or omit in triple batch), and egg. Whisk Together!
  4. Add wet stuff to the dry stuff and whisk together until it is evenly incorporated. It may look a little thin at first and that is okay. The oats will thicken the mixture while the skillet heats.
  5. Turn on the skillet to medium or griddle to 350 degrees. Once hot, spray with cooking spray.
  6. Add batter and cook 2-3 minutes. Flip and cook another 2-3 minutes. These oat pancakes cook longer than traditional pancakes. The pancake will be a medium brown and not light orange. Light orange pancakes are not cooked all the way through.
  7. Serve hot with syrup, cinnamon sugar, butter or even whipped cream!
Notes
Recipe adapted from King Arthur Flour

 

Pumpkin Ginger Muffins with Orange Glaze & Free Halloween Printable!

Happy Fall!  We are definitely full throttle into fall here.  Kids are wearing the costumes and the car is covered in frost in the morning 🙂

First, here is a FREE printable care of Hannah from CustomLabels.net
The stickers are totally FREE and PRINTABLE!

There are a lot to choose from, so you can use them for parties, treat bags, or home decoration!

Now with the recipe!  This bread is from King Arthur Flour who makes the best flour and the best recipes.  Everyone in my family LOVED these and ate the whole batch in just a couple days!  I made them as muffins since that makes it easier to make into lunchboxes.  But, you can make this recipe as bread, mini loaves, as mini muffins, in a donut pan – anyway you like!

I love the added twist of orange flavor and I pretty much love anything with the flavors of gingerbread.  This will probably be what I make for our book club too.  I can’t wait!  I used applesauce and white whole wheat flour for a couple of nutritious swaps – the kids didn’t notice the difference at all!  But feel free to add butter and all purpose flour if you like that 🙂

Pumpkin Ginger Muffins with Orange Glaze & Free Halloween Printable!
 
Prep time
Cook time
Total time
 
:
Serves: 20 servings
Ingredients
  • ¾ cup butter or applesauce
  • 1 and ¼ cup (9 and ⅜ ounces) brown sugar
  • 2 and ¾ cups (11 and ½ ounces) AP flour or white whole wheat flour
  • 2 tsp. baking powder
  • ½ tsp. baking sodea
  • ¾ tsp. salt
  • 2 tsp. cinnamon
  • ¼ tsp. allspice
  • ½ tsp. nutmeg
  • 2Tb mini diced ginger, or grated fresh ginger or ½ tsp. ground ginger
  • ½ cup chopped pecans or chocolate chips (optional)
  • 3 eggs
  • 2 Tb. molasses
  • 2 cups (15 oz. can) pumpkin puree
  • 1 and ¼ cup powdered sugar
  • 1 Tb. orange zest
  • 1-2 Tb. milk
Instructions
  1. Preheat oven to 350 degrees.
  2. Spray or grease 18 muffin cups, or 2 - 8.5"x4.5" loaf pans.
  3. In a great big bowl, stir the brown sugar and butter until mixed thoroughly.
  4. Add the dry stuff: flour, baking powder, baking soda, salt, spices, ginger and optional nuts/chips. Mix until incorporated.
  5. Add the eggs, molasses and pumpkin. Stir until everything is incorporated.
  6. Add the batter to the loaf of muffin tins and fill ¾ full.
  7. Bake muffins 17-20 minutes. Bake loaves 50-55 minutes. I use my toothpick to test the middle of the muffins to see if it comes out with no batter on it.
  8. Once done, cool on a cooling rack for 10 minutes. Then, remove from the pan and allow the bread or muffins to finish cooling on the cooling rack.
  9. To make the icing, mix the powdered sugar, zest and 1 Tb. of milk in a medium sized bowl. Stir with a fork and add the remianing 1 Tb. milk as needed. Remember a little milk goes a long way! Drizzle onto the cooled bread. Ta Da!
  10. This bread freezes well if you wrap it in plastic wrap and them seal in a freezer bag. Or store in an airtight container 3-4 days.
Notes
Recipe from King Arthur Flour

 

Biscuits and Games

Well, I had sworn off trying ANOTHER biscuit recipe.  But I can always try another 🙂  We had biscuits and sausage for dinner one day and I needed something quick to throw together.

In the meantime, I tried these SmartGames in the classroom and the kids loved them!  They were asking to play them again and again – especially Quadrillion.  Color Code was a little too easy for some of my advanced math students.  But I think most elementary students would enjoy and benefit from the layers of the color code.  These games are GREAT for building that logical reasoning and spatial intelligence.  I know some kids in my class in the past that struggled with regular classwork, but they excelled and surpassed all expectations when given a spatial reasoning task.

Penguins on Ice
Color Code
Quadrillion
Trucky 3

So now we are done with playing games – here are the biscuits!  These are very similar to most of my recipes, but the egg was so good and made them so tall and fluffy!   Happy Baking!

Biscuits and Games
 
:
Serves: 12 biscuits
Ingredients
  • 12 ounces white whole wheat flour (3 cups flour, but I recommend weighing for accuracy)
  • 2 and ½ tsp. baking powder
  • ½ tsp baking soda
  • 1 tsp kosher salt
  • 8 Tb cold unsalted butter, cut into small pieces
  • 1 egg
  • 1 scant cup buttermilk
  • 1 T honey
Instructions
  1. Preheat oven to 400 degrees. Line a cookie sheet with parchment or spray with cooking spray.
  2. In a great big bowl, mix your dry stuff together: flour, baking powder, baking soda, and salt.
  3. Once mixed, add the butter around the dry mixture. Mix in with a pastry cutter, forks or your fingers. It should look like coarse crumbs.
  4. Stir the egg, buttermilk and honey together (I just added it all in the buttermilk measuring cup).
  5. Add the buttermilk mixture to the flour mixture. Stir with a spatula until just combined.
  6. Sprinkle a little flour on your counter and put the dough on it. Turn it over and knead 3 or 4 times.
  7. Now roll out until ¾" thick. Cut with a biscuit cutter (or cut into squares with a knife).
  8. Bake 20 minutes or until golden brown. Serve while warm
Notes
Based on King Arthur Flour Whole Grain Bacon Ranch Biscuits
https://www.kingarthurflour.com/recipes/whole-grain-bacon-ranch-biscuits-recipe

 

Quick Marinara Sauce

Quick Marinara Sauce – Some sauces take HOURS to prepare.  Some sauces come in a glass jar, but alas, I had none in a jar.  My favorite is Trader Joe’s Marinara – though I wish it wasn’t so watery.  I needed something NOW for our craving of Mozzarella Sticks.  Still the yummiest ever and my son did all the dredging and coating!  Woo hoo!  Cuz that is the messiest part.  (Hint: use tongs instead of your fingers!)  Or use the sauce in one of our all time fav recipes: Italian Sausage Tortellini.

Back to the marinara:  if you have a craving for getting a sauce just right this is for you.  Plus it doesn’t make a HUGE amount.  You can always triple the recipe, but we don’t eat a ton of pasta and I don’t need a lot of sauce sitting in the freezer pre-made.  If you DO like a lot of sauce, feel free to cool the sauce and freeze flat in a ziplock bag for up to 3 months.  The easiest way to do this is to find a large container like old large tin can or cleaned out large yogurt container and put your bag inside.  Then, fold over the top of the ziplock bag.  Pour your sauce and then the sauce gets in the bag and not in the ziptop.  Freeze flat and that way when you want to thaw it, it will thaw faster due to the increased surface area.

I have other sauce recipes that take a long time in the slow cooker.  But if you realize that you want to make pasta and only have canned tomato sauce and maybe even tomato paste – this for you!

Quick Marinara Sauce
 
:
Serves: 2 cups
Ingredients
  • 1 Tb. olive oil
  • ½ cup onion, diced fine
  • 1 clove garlic, minced (or 2 if you love garlic)
  • 16 oz. can tomato sauce (or 1-8oz can tomato sauce and 4 oz. can tomato paste and add water)
  • 1 tsp. dried basil
  • ½ tsp. dried rosemary
  • ½ tsp. dried oregano
  • 1 tsp. sugar
  • salt and pepper
Instructions
  1. Heat olive oil in a medium or large pot on medium heat.
  2. Add the diced onion and saute for 2-3 minutes or until translucent.
  3. Add the garlic clove and cook 30 seconds.
  4. Add the tomato sauce (or sauce and paste combo with water), herbs and sugar. Make sure to watch your pot! It will bubble all over the place if you don't turn the heat down once it starts to bubble!
  5. Add salt and pepper to taste.
  6. Once it starts to bubble, the sauce is finished. You can keep it on warm until ready to serve.
Notes
Recipe adapted slightly from https://www.geniuskitchen.com/recipe/awesomely-easy-marinara-sauce-137860

 

Blender Banana Muffins

What??  Blender Muffins???  What is that!!?

We have been testing some new blender recipes and I thought I would share the new family approved muffins!!!  What is so great about Blender muffins??  Well….

  1.  The ingredients are added to the blender – only one mess to clean up!
  2. You will use only whole grain oats – so no pre-ground flour stripped of its nutrition.
  3. They are fast and yummy!

I cannot WAIT to try new and different combinations.  I know substituting pumpkin for banana will be in our near future.  In other news, here is the latest photo session.  It is my friend’s daughter and just the prettiest thing you have ever seen.  Her skin was perfect (8 days old, so no acne!) and she slept (well at least a little).  🙂


Blender Banana Muffins
 
:
Ingredients
  • 2 cups old-fashioned oats
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large or 3 medium bananas (really ripe and brownish)
  • ¼ cup honey
  • ¼ cup Greek yogurt
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • ½ cup chocolate chips
Instructions
  1. Preheat oven to 375 degrees. Spray baking pan with baking spray or line with cupcake liners.
  2. Add your oats to the blender (a food processor would work too). Blend on low to medium speed until it resembles flour. This may take longer on some blenders than others.
  3. Add everything except the chocolate chips.
  4. Blend on low and then high for about 1 minute using the plunger to push down ingredients towards the blades. You may need to scrape the sides of the blender.
  5. Pour or scoop the muffin batter evenly between the 12 wells.
  6. Add chocolate chips to the top of the muffins.
  7. Bake 14 minutes. Test with a toothpick and if it comes out clean, they are done.
  8. Cool on a wire rack for 10 minutes and then remove muffins from the pan to cool.
  9. Enjoy!
Notes
Recipe adapted from Blender Applesauce Muffins (https://www.fivehearthome.com/blender-applesauce-muffins-recipe/)

The banana mashed will also work with applesauce and pumpkin! Or try a mixture of both.

Try adding peanut butter powder or peanut butter for a chunky monkey treat!

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