This muffin recipe is not your standard sweet, dense banana bread. The crumb on these muffins is light and fluffy thanks to the oat flour, and the sweetness is minimal. They toast up beautifully and are lovely with a little smear of butter.
A Peanut-Free Version of the Rocky Cookie
This particular recipe is an adaptation of the Rocky cookie which tastes a bit more tropical and uses no peanut butter.
Rocky Cookies
This cookie is hearty. It can be made with every ingredient in the list, or only a few of them. You can play with combinations for flavor such as pumpkin and walnut, or chocolate and cherries, or sunflower and raisin. Personally, I love to have a little bit of dark chocolate, lots of different fruits (prune, fig, raisin, cranberry), some wheat berries, a mixture of flours (barley and whole wheat)- a little bit of everything.
Carrot-Walnut Cookies
This cookie is similar to a morning glory muffin–packed with fiber, fruits and vegetables, whole grains, and warm spices.
Barley Banana Bread
I decided to make my own banana bread recipe with 100% barley flour, and the result was a moist, dense, darkly-colored loaf of yum!
Banana Cocoa Cake Topped with Toasted Coconut
A moist cake, rich with cocoa flavor, made indulgent by the addition of coconut milk and flakes, and sweetened with nothing but fruit.
Banana Cookies
These are quite good topped in chocolate ganache and rolled in nuts.
Banana Gratins
Bananas broiled into sweet, creamy deliciousness.
Banana Pudding
I got the recipe from a friend’s mom, but apparently it’s a Paula Deen recipe.
Banana Nut Bread/Muffins
A “healthier” version with whole wheat flour, coconut oil, maple, and honey.