Here’s that little project I’ve been talking about the last few days. I was so excited to hear from Blog Her that The Dairy Board had chosen my blog to showcase a weeks worth of recipes that would focus on their 3-A-Day of Dairy program. It’s all about showing people that it’s not difficult to incorporate dairy into every one of our meals. I really had a great time putting my recipes together and now you can see my menu HERE or by clicking the little 3-A-Day Picture above. Thanks Blog Her and Dairy Board!
Now onto some colorful, so tasty muffins! I had so much fun creating this recipe. I had beautiful fresh blueberries and raspberries from the farmer’s market that I couldn’t wait to use up. I thought, what better way to use berries than in a gorgeous
I broke out the coconut oil again for this recipe. It makes these muffins soft and perfect without tasting like a coconut muffin. I know vanilla beans are pricy, but if you’ve got some in the pantry or feel like splurging at the grocery store, use them in this recipe. It gives a perfect vanilla flavor that is worth every penny. You can however, use a teaspoon of real vanilla extract if you don’t feel like making a trip to the grocery store.
I believe I’ve seen flax seed meal at Super Target or if you are in AZ Sprouts sells it as well. The brand is usually Bob’s Red Mill. Hope you get around to making these, my whole family loved them and they didn’t even know they were pretty good for you!! Check out my Caramelized Banana Cinnamon Oatmeal below. It’s another recipe I incorporated for the 3-A-Day program. You’ll love it!
Bumbleberry Vanilla Bean Breakfast Muffins with Coconut Almond Topping
1 Cup all purpose flour
1 Cup whole wheat flour
¼ Cup flax seed meal
2 teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
¾ Cup sugar
¼ Cup brown sugar
½ Cup half and half
¼ Cup sour cream
1/3 Cup virgin coconut oil
1 vanilla bean, split and seeds scraped out
1 pint fresh blueberries
½ pint fresh raspberries
1. Preheat oven to 400 degrees F. Place both flours, flax seed meal, baking soda, powder and salt into a large bowl. Stir to combine. Set aside.
2. Place sugars, half and half, sour cream, coconut oil, vanilla bean seeds, and egg into a stand mixer. Mix on low until combined. Slowly add in dry ingredients until just combined. Mix in blueberries on low speed. Take bowl out of mixer and gently stir in raspberries. With a cookie scoop, scoop muffin batter into 12 muffin tin cups that have been sprayed with cooking spray or lined with paper cups. Fill them ¾ full then top with shredded coconut and slivered almonds. Bake for 15-18 minutes or until cooked through, when a toothpick comes out clean from center. Let cool for 10 minutes before removing from tins, let cool completely on cooling rack.
Caramelized Banana Cinnamon Oatmeal
4 medium bananas, peeled and sliced, ½ inch thick
2 Tablespoons cold butter cut into pieces
4 Tablespoons light brown sugar
4 pkgs Instant Oatmeal, Plain
2 Cups low fat milk
2 Tablespoons creamy peanut butter
Powdered sugar (optional)
1. Preheat oven to 400 degrees F. Slice bananas into ½ inch slices and place into a medium baking dish. Top evenly with butter pieces and sprinkle with brown sugar. Bake for 20 minutes, until bubbly and caramelized (golden). Remove from oven and let sit for 5 minutes.
2. Place oatmeal packets into a large microwave safe bowl. Pour in milk and microwave for 2-3 minutes or until hot and has a nice consistency. Stir in peanut butter and mashed bananas. Sprinkle with powdered sugar if desired. Serve warm.
Next up are some new dinner ideas using more garden fresh vegetables! See you soon!
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