Often muffins you buy at a coffee shop or bakery are full of sugar and preservatives, and taste more like dessert rather than breakfast. This recipe uses a few easy substitutes like whole wheat flour, mashed banana and coconut oil instead of butter, fresh mango instead of sugary dried fruit, and skim milk rather than full fat. The addition of oats makes these muffins a bit more dense, and more filling. The coconut oil gives them a nice tropical sent while baking in the oven – kind of reminded me of vacation! A perfect breakfast treat to enjoy with your cup of coffee on the porch one morning. We’ve had some pretty warm days here in the Midwest this past week, so it already feels like summer. But if you haven’t had that warm weather come your way yet, these muffins will at least put you in a summer state of mind!
For more mango recipes, or to link up your own, make sure you visit our MANGO page!
Mango Banana Coconut Muffins, makes 12 muffins
3/4 cup whole wheat flour
3/4 cup unsweetened shredded coconut
1 cup diced fresh mango
Combine flours, oats, sugar,coconut, baking powder, soda, and salt.
In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.Bake at 400 degrees F (205 degrees C) for about 18 minutes.
First off let me say that it was hard to find a watermelon salad recipe that didn’t call for mint or feta. Not that I don’t like these ingredients, but I wanted to try something different. Well, this salad turned out fantastic. The Husband and I are big fans of goat cheese, so we’ll pretty much eat anything that involves this ingredient though. The sweet tang of the goat cheese was a great match for the sweetness of the watermelon. This salad is full of seasonal ingredients, and it will make a great addition to any summer meal! We paired it with some steaks from the grill for dinner and it was great. And a side note – you could substitute feta and mint for the goat cheese and basil if you prefer.
Watermelon Salad with Tomatoes, Goat Cheese and Basil, adapted from Whole Foods
2 - 3 cups watermelon in bite-sized chunks, seeds removed
2 small ripe tomatoes, quartered
3 ounces fresh goat cheese, crumbled
2 tablespoons prepared balsamic vinaigrette dressing (I like Newman’s light balsamic vinaigrette)
2 – 3 tablespoons chopped fresh basil
On a large platter or individual plates, arrange watermelon, tomatoes and goat cheese. Drizzle with vinaigrette and top with basil.
I know I probably say this every year, but I can’t believe it’s August already! July is a month that always seems to fly by for me with the 4th and a vacation usually thrown into that month, I guess it’s no surprise. This August we’ll be using watermelon as our featured ingredient. This works out great for me, as watermelon has been one of my main pregnancy cravings! I’ve been going through about one per week all summer. And even though I’m not sick of it yet, I’m looking forward to using it in some recipes instead of just eating it plain.
There are a lot of recipes out there, both sweet and savory, so don’t be afraid to try something new. Those tomato and watermelon salads are actually good! Betsy and I are looking forward to seeing your watermelon recipes on our link page here. But we’ve also got last year’s corn and peach link parties live! So feel free to visit and share some recipes of your own or just browse around for some ideas.
July is cherry month! Cherries are one of my favorite fruits, but I haven’t done much experimenting with them in the way of recipes. With sweet cherries I usually eat the whole lot before I can even think of making a recipe with them. And with sour cherries, pie is my go-to way to use them up. Sour cherry pie is just so good, it’s hard to make anything else!
This is kind of an odd year for cherries given that the crazy spring weather in Michigan destroyed most of their crop. I actually tried to snag a few at Stover’s farm in Berrien Springs, MI yesterday, but no luck. Not only were there none left on the trees, but they didn’t even have any available for purchase! I did see some at the farmer’s market this past Saturday though, so I am confident I’ll be able to get my cherry fix in some way.
Take a look at our cherry link page for recipe ideas, and to share your own! We also have the zucchini and blueberry links from July 2011 for you to view and add to. Summer is here and produce is a plenty, so don’t be shy about joining in the fun!