Healthy Hummingbird Muffins

Healthy Hummingbird Muffins

Have you ever had hummingbird cake before? I think you can consider it a sister to carrot cake or zucchini bread?

Healthy Hummingbird Muffins

The great thing about this recipe is that the recipe calls for bananas and applesauce, two ingredients that can be used in baking to reduce fat already. So instead of feeling like you are replacing oil or butter for a healthier swap, the swaps are truly part of the recipe.

I created this recipe with half of the mashed banana than most of the other versions I reviewed. Personally, I am not at all a fan of bananas, I think they over power everything they are in. I think this ratio lets all the ingredients shine rather than banana bread with pineapple pieces…

Healthy Hummingbird Muffins

Lastly, this recipe can be made as muffins or a bread loaf,  all you need to do is alter your cook time!

Healthy Hummingbird Muffins

Healthy Hummingbird Muffins

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Healthy Hummingbird Muffins

applesauce and bananas lighten up this hummingbird recipe that can easily be made as a loaf or muffins 

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12

Ingredients

  • 1 banana mashed
  • 1/2 cup unsweetened apple sauce
  • 1/2 cup pineapple chunks
  • 1/4 cup walnut pieces
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 3 tbsp canola oil
  • 1 tsp vanilla extract
  • 1/4 cup unsweetened coconut flakes
  • 1 1/2 cups AP flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 pinch salt
  • 1/4 cup unsweetened almond milk

For the cream cheese glaze (optional):

  • 4 oz light cream cheese
  • 1/4 cup powdered sugar
  • 2 tbsp almond milk

Instructions

  1. Preheat oven to 350 degrees Farenheit.  Line a muffin tin with 12 cupcake liners or use a loaf pan and spray the inside of the liners with non-stick cooking spray. 

  2. If you are using a fresh pineapple, cut 1/2 a cup of pineapple into bite size pieces. 

  3. In medium bowl, combine banana, applesauce, pineapple, walnut pieces, both sugars, egg, oil, and vanilla, whisk together; set aside.

  4. In a separate large bowl, coconut, whisk together flour, baking soda, baking powder, cinnamon and salt. 

  5. Slowly add the wet ingredients in with the dry. Alternate between the dry ingredients, wet ingredients, and almond milk. Stir until just combined; do not overmix!

  6. Fill cupcakes almost 2/3 full or 1 loaf pan. 

  7. Bake muffins for 16-20 minutes or loaf 40-50 minutes or until toothpick inserted into center comes out clean. 

  8. Cool pan on wire rack for 10 minutes then remove from pan and transfer to wire rack to finish cooling.

For the cream cheese glaze (optional):

  1. Beat cream cheese, powdered sugar and almond bowl in a large bowl with a mixer. Add more almond milk until the glaze is the consistency you are looking for. It needs to be somewhat thin if you are trying to achieve the drips! 

  2. Drizzle the glaze over the loaf or muffins. 

Recipe Notes

  • You could sub half of the AP flour with whole wheat flour without modifying the taste too much. 
  • You can also use canned pineapple, but make sure its canned in 100% fruit juice and not syrup! 
  • Make sure the center of your loaf is cooked all the way through, this takes time! 

Healthy Hummingbird Muffins

My department at works “tries” to bring in breakfast for the staff every Friday. In theory, a different staff member signs up every week, in practice, we may be lucky once a month! Anyways, today I am bringing in these muffins, so let us know what you think!

Healthy Hummingbird Muffins

Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Healthy Hummingbird Muffins

Spring Onion Frittata

Spring Onion Frittata

Frittata’s are the perfect meal for breakfast, lunch, and dinner. And this one packed with spring onions, caramelized onions, feta and mushrooms is no exception.

Spring Onion Frittata

I’ve been traveling a lot this week and seem to have come across some writers block. I seem to be at a lack of works for more things to say about this frittata. So I am keeping this post short and sweet.

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If you are in the midst of keeping Kosher for Passover, this frittata makes a perfect lunch. And tomorrow, I’ll share one of my favorite recipes for Passover. (that is if you can really use favorite when talking about Passover).

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Matzah Brei with Spring Onions and Feta
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Spring Onion Frittata

Frittatas are the perfect meal for breakfast, lunch, and dinner! 

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 servings

Ingredients

  • 1/2 yellow onion, chopped
  • 2 tsp olive oil
  • 3 cremini mushrooms, sliced
  • 1 spring onion
  • 1/4 cup egg whites
  • 2 eggs
  • 1/4 cup feta

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. 

  2. Chop and sautée the yellow onion in an oven safe skillet (8-9in.) with 1 tsp of olive oil. 

  3. Let the onions cook on low heat for 5-8 minutes. 

  4. Add the mushrooms and the second tsp of olive oil and cook for another 8 minutes. 

  5. Meanwhile, cut the spring onion into long strips.

  6. Whisk the two eggs with the egg whites and pour the eggs into the skillet with onions and mushrooms. 

  7. Top the eggs with the strips of spring onions and add the feta. 

  8. Cook in the oven for 15-20 minutes, until the eggs are fully cooked. 

  9. Serve with a side of greens. 

 

 

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Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

spring onion frittata

Scallion Pancakes-Two Ways

Scallion pancakes

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There is something about scallion pancakes that reminds me of my childhood. Growing up we ate a lot of Chinese food (especially on Christmas). One of my dishes to order was always scallion pancakes. They seem so deceivingly simple, but they are so addictive (might be all that grease 😉

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I grew up in a pretty small town but there were quite a few Chinese Restaurants. The best one hands down is called Mandarin Taste. We used to go there all the time, until my dad decided it was no longer the best. He is wrong and I still won’t forgive him. Now that I think  about it, one Christmas, he dragged us to the absolute worst Chinese restaurant I have ever been to just because he refused to go to the one we all loved. Like I said, I will never let him live that down.

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What I love about this version is that they are a healthier version. Yes, they use a little butter, but the pancakes are baked not fried. And what might be even better is how easy they are to make. Just 4 ingredients!

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Oh and this breakfast egg version? I got this idea from this amazing food truck/restaurant in Boston. It’s called the double awesome and it clearly fits the name. My version switches up pesto for avocado because, really what more can you ask for! Just believe on this one, you’ve got to try it!

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Scallion Pancakes
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Scallion Pancakes-Two Ways

An easy 4 ingredient scallion pancake recipe

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2

Ingredients

For the Scallion Pancakes

  • 1 tsp butter
  • 1/4 cup AP flour
  • 1/4 cup skim milk
  • 1 egg
  • 1/2 cup scallions

For the soy dipping sauce

  • 2 tbsp low sodium soy sauce
  • 2 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp honey

For the breakfast version

  • 1/4 avocado
  • 1 egg
  • optional: cheese

Instructions

  1. Preheat the oven to 475 degrees.
  2. Put an oven safe 8-9 inch skillet in the oven.
  3. When the oven is heated reduce to 425 degrees.
  4. In a medium bowl, combine the flour, milk, egg. Use a whisk to mix until the batter is well combined. Add the scallions and mix the batter again.
  5. Let the batter rest for 20 minutes.
  6. Add the butter to the hot pan and let it melt.

  7. Pour the batter in the pan and place the pan in the oven.
  8. Cook for 20-25 minutes.
  9. The dutch baby will puff up in the oven but quickly deflate when you take it out-that's okay.
  10. 10. While the pancake is cooking, make the dipping sauce. Add the soy sauce, rice vinegar, sesame oil, and honey.
  11. 11. Transfer the pancake to a plate.
  12. 12. If using the dipping sauce, cut the pancake into 4's.
  13. 13. If you are going the breakfast route, add the cheese and avocado to the pancake.
  14. 14. Fry an egg and place it on top of the scallion pancake
  15. 15. Enjoy either way! or Both!

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Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

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Matcha Zucchini Bread

Matcha Zucchini Bread

Happy first day of spring! I am guessing you are equally as ready as me for winter to be over. I am ready for spring ingredients and spring clothing. And to celebrating spring in the best way possible I have new delicious recipe for you that just feels like spring to me. It’s matcha zucchini cake!

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And if you do not already follow me on Instagram, go check out my page @figsandflour for a fun giveaway that I am hosting with some friends from Pineapple DC. I contributed the matcha powder that I used in this cake and my matcha lattes! (As a small disclaimer, I am only endorsing the product that I contributed-matcha powder).

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I based this matcha zucchini bread off a recipe from the one and only Jessica Merchant from @howsweeteats!

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Matcha Zucchini Bread
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Zucchini Matcha Bread

A springtime twist on traditional zucchini bread

Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 10

Ingredients

  • 1 1/2 cups AP flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsps matcha powder
  • 1 tsps cinnamon
  • 1 egg, lightly beaten
  • 2 egg whites, lightly beaten
  • 1/2 cup olive oil
  • 1 cup sugar
  • 2 tsp vanilla extract
  • 1 cup grated zucchini

Filling

  • 1/2 cup brown sugar
  • 1/2 tsp cinnamon
  • 1 tsp matcha

Streusel

  • 1/2 cup brown sugar
  • 1/3 cup AP flour
  • 1 tsp cinnamon
  • 2 tbsp unsalted butter

Instructions

  1. Preheat the oven to 325 degrees Fahrenheit.

  2. Spray a 9x5-inch loaf pan with Cooking spray.

  3. In a small bowl, whisk together the dry ingredients; flour, salt, baking soda, baking powder, matcha and cinnamon.

  4. In a large bowl, whisk together the wet ingredients; egg, egg whites, olive oil, sugar and vanilla extract.

  5. Slowly add the dry ingredients to the wet and mix until the batter is smooth. 

  6. Stir in the grated zucchini.

  7. Spread half of the batter in the bottom of the loaf pan.

  8. Sprinkle the top with the filling mixture, then add the remaining batter on top.

  9. Top the cake with the streusel mixture (combine all ingredients in a bowl first).

  10. Bake for 60 to 70 minutes, or until a toothpick inserted into the the center of the cake comes out clean.

  11. Let cool for 10 minutes before slicing.

 

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Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

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Apple Dutch Baby

Have you ever had a dutch baby? I have seen them all over instagram but never had one before until now. Once you make one of these, I promise you will never look at pancakes the same way again. They are that good.

 

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I usually do not like too much syrup on my pancakes. But in pursuit of the perfect picture, I had to keep pouring syrup and powdered sugar hoping to get the perfect shot. However, I think you really need a tripod to capture those types of shots. Next on my list.

 

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Apple Dutch Baby

  • Servings: 1-2
  • Print

better than pancakes

Ingredients

  • 1/4 cup of AP flour
  • 1/4 cup of Vanilla Soy Milk
  • 1 egg
  • 1 TBSP sugar
  • 1 tsp vanilla
  • – pinch of salt – 1 TBSP butter – 1 TBSP apple butter – 1/4 cup chopped apple
  • powdered sugar & syrup (optional)

Directions

  1. Preheat the oven to 475 degrees.
  2. Put an oven safe 8-9 inch skillet in the oven.
  3. When the oven is heated reduce to 425 degrees.
  4. In a medium bowl, combine the flour, milk, egg, sugar, vanilla and salt. Use a whisk to mix until the batter is well combined.
  5. Let the batter rest for 20 minutes.
  6. Add the butter to the hot pan and let it melt and cover the pan.
  7. Pour the batter in the pan and place the pan in the oven.
  8. Cook for 20-25 minutes.
  9. The dutch baby will puff up in the oven but quickly deflate when you take it out-that’s okay.
  10. Transfer the pancake to a plate and top the pancake with apple butter, chopped apples, powdered sugar and syrup.
  11. Enjoy!

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Apple Chai Spice Overnight Oats

Today’s date says the first day of fall but today’s wether (per usual) says the dog days of summer. I am thoroughly confused. I want to enjoy cider donuts and pumpkin spice lattes, but in reality I am still drinking iced coffee.

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When you’re in this dilemma, apple chai spice overnight oats is truly the perfect solutions. All the fall flavors we love in cold form. Sign me up!

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Apple Chai Spice Overnight Oats

  • Servings: 1 serving
  • Print

the perfect fall breakfast when the weather still feels like summer

Ingredients

  • 1/3 cup old fashioned oats
  • 1/3 cup Vanilla Soy Milk
  • 1 TBSP chia seeds
  • 1 tsp cardamon
  • 1 tsp cinnamon, + a pinch to sprinkle at the end
  • 1 pinch all spice
  • 1/3 cup nonfat greek yogurt
  • 1/2 apple, chopped
  • 1 TBSP slivered almonds
  • 1 tsp honey

Directions

  1. In a jar of tupperware, add the oats, soy milk, and spices.
  2. Cover and place in the fridge overnight.
  3. Add the yogurt and mix well until incorporated.
  4. Top with apples, cinnamon, almonds,and honey.

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Blueberry Ombre Smoothie

Layered smoothies have been taking over instagram this summer, so naturally i had to join in on the fun! I wanted to stick with my theme this week so today I am sharing a blueberry ombre smoothie. By changing the ratio of blueberry to yogurt I have changed the color (and texture) of different layers.

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It has been so so hot in DC this week! Making a smoothie is truly the only way to get through it! Smoothies are a great make ahead breakfast or snack that can be enjoyed all week long. Definitely use plain unsweetened yogurt in this recipe! It’s plenty sweet without the added sugar. I highly recommend making a few smoothies ahead of time to ensure delicious healthy breakfast/snacks all week!

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Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Strawberry Shortcake Overnight Oats

It’s Friday so Treat Yo Self! Right?

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Today’s overnight oats is a little more on the decadent side but can still fit within a healthy eating style. For this breakfast, oats, nonfat Greek yogurt and milk combine with fresh strawberries and a little bit of angel food cake to make these overnight oats a little special.

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And let’s talk about angel food cake for a quick second. Back when fat was mortal enemy number one, angel food cake was all the rage. I remember eating it often with strawberries and cool whip (because fat was evil). Now as our nutrition knowledge has expanded through advances in science…YES SCIENCE… we know that not all fat is bad. In fact, some fats like monounsaturated and polyunsaturated fats found in olive oil, nuts, and avocados can actually be good for your health in moderation.

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Now it turns out we should be paying more attention to our sugar intake. Angel food cake which used to be a good food happens to have a pretty good amount of sugar. But let’s be careful from calling sugar the devil and branding angel food cake as bad. Instead let’s resolve to eat less of it. And for many Americans this means quite a lot less.

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So today I am eating some sugar in my angel food cake. And I think you might enjoy some too!

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Almond Pear Oatmeal Bake

Today I am sharing another naturally sweet breakfast recipe. With the frigid temperatures we have been experiencing in the Northeast, I really need a warm breakfast to help me get out of bed. An oatmeal bake is a great option to eat warm out of the oven but can also be cut into pieces and stored in the refrigerator to enjoy all week long. You could even bring it to work and heat it up to warm you up after your brave the cold!

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Even though pears are the featured ingredient this week, the almonds and almond extract add a lot of flavor that really makes this oatmeal flavor unique. I think almonds and pears are a great flavor combination, I really like almond butter with pears instead of peanut butter.

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How have you been staying warm?

Spiralized Sweet Potato Hash with Eggs

I can’t believe I still haven’t shared an egg and avocado recipe with you. I jumped on the avocado toast bandwagon and I am still along for the ride. There is simply nothing better than avocado on toast for breakfast lunch dinner and a snack. This recipe takes the egg and avocado breakfast up a notch with a spiralized sweet potato hash.

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Now that I think about it, I guess I am also on the spiralizer bandwagon too. So naturally spiralizer + eggs & avocado is a match made in heaven.

 

sweet potato hash (1 of 1)-2sweet potato hash (1 of 1)-3sweet potato hash (1 of 1)-5sweet potato hash (1 of 1)-6sweet potato hash (1 of 1)-8sweet potato hash (1 of 1)-7The recipe serves 1 or 2 depending on how hungry you are. I initially intended for the recipe to serve 1, but the pan that I had was only big enough for half the sweet potatoes and one egg. However, after I finished one serving, I decided it was too good and cooked the rest of the potatoes with another egg.

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Moral of the story: the recipe really serves one and you should definitely make this for breakfast tomorrow!

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