Family Around the Table

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Easy Banana Nut Muffins

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Easy banana nut muffins are the perfect grab and go breakfast or mid-morning snack with a cup of coffee.

Today starts Farmer’s Market Week! It’s something I get excited about even though we don’t really have great (true) farmer’s markets near me.  These easy banana nut muffins were a real treat. I say that because I rarely get to make anything with fresh bananas because recipes usually call for them to be over-ripe. My family devours them before they get many, if any, brown spots. I like brown spots, that means the banana is sweeter. When my Mom lived with us I used to buy extra bananas for her to hide for a few days so I could enjoy them. Or make her delicious banana bread. She gladly hid the bananas because she knew she would be able to share in some the bread. It’s a recipe she made often during my childhood and it was a favorite of my Dad’s. It’s now a favorite of my boys too.

Easy banana muffins are a perfect lunchbox snack for kids.

Recently when I was at the store I decided to buy a few more bananas than I usually do and my plan worked. I had just enough that got a bit over-ripe, perfect for these easy banana nut muffins. They are moist and flavorful and perfect with a cup of coffee for breakfast or a mid-morning snack. Tuck a muffin in your child’s lunchbox.

 

While I love nuts, not everyone does so you can omit them if you prefer. Or you can do what I do sometimes. Mix up the batter and make half without nuts. Fill half the muffin cups with the no nut batter, then add half the amount of nuts to the remaining batter and fill the muffin cups. Bake as directed but just be sure you remember which ones have the nuts.

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Easy Banana Nut Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 12 muffins

Easy Banana Nut Muffins

Ingredients

  • 1/2 cup butter, softened to room temperature
  • 1/2 cup sugar
  • 1 egg
  • 1 cup mashed bananas
  • 1 teaspoon baking soda dissolved in 1 tablespoon hot water
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 1 teaspoon nutmeg
  • 1/2 cup chopped pecans

Instructions

  1. Preheat oven to 375 degrees F. Grease 12 muffin cups with baking spray and set aside.
  2. In a large bowl cream together the butter and sugar. Add the egg, bananas and dissolved baking soda, mixing well.
  3. Stir in the flour, salt, nutmeg and pecans, blending well.
  4. Evenly pour batter into muffin cups and bake in preheated oven for 20 - 25 minutes.
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Monday #FarmersMarketWeek Recipes

 

Easy banana nut muffins are the perfect grab and go breakfast or mid-morning snack with a cup of coffee. #FarmersMarketWeek

Pecan Belgian Waffles with Strawberry Sauce

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This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of my pecan Belgian waffles with strawberry sauce. All opinions are mine alone.

Pecan waffles with strawberry sauce make a delightful brunch entree.

 

I love waffles, my kids love waffles, my husband, not so much. I don’t make waffles as often as I used to so when I made these pecan Belgian waffles with strawberry sauce a few Sundays ago the kids were delighted. This waffle recipe has just a touch of sweetness from the small amount of brown sugar.

 

LorAnn Oils butter dough bakery emulsion.

 

What really gives these pecan Belgian waffles with strawberry sauce their amazing flavor is the bakery emulsions from LorAnn’s. The first time I used the buttery dough bakery emulsion, in the Italian Almond Cookies, I could immediately tell a difference. The cookies had a delightful yet subtle butter flavor.

 

So I thought I’d give it a try in this waffle recipe. I was right to do so. The one teaspoon I used elevated the flavor like I never imagined.  You may be wondering what a bakery emulsion is. From the LorAnn website: A baking emulsion is a flavor suspended in a base containing mostly water.  In contrast, baking extracts are flavors suspended in a base containing mostly alcohol. What I love about the emulsions is the pure flavor and scent. It is not medicinal like imitation flavors can be.

 

Strawberry sauce

 

I thought why not add a bit of the strawberry emulsion to the strawberry sauce. It elevated the flavor there too. Rather than mixing the pecans into the batter, because someone didn’t want them, I tossed them into the batter once I poured it onto the waffle iron.

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Pecan Belgian Waffles with Strawberry Sauce

Prep Time: 10 minutes

Yield: Approximately 6 (5 inch) waffles

Ingredients

  • 2 eggs (I used England's Best)
  • 2 cups flour
  • 1 3/4 cups milk
  • 1 teaspoon LorAnn Buttery Sweet Dough Bakery Emulsion
  • 1/2 cup vegetable oil
  • 1 tablespoon packed brown sugar (I used Imperial Sugar)
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup pecans
  • For strawberry sauce:
  • 1 1 /2 cups fresh or frozen strawberries
  • 1 teaspoon sugar or more, to taste (I used Imperial Sugar)
  • 1 teaspoon LorAnn Strawberry Bakery Emulsion
  • 3 tablespoons orange juice
  • 1 teaspoon cornstarch

Instructions

  1. Heat waffle iron and brush with vegetable oil, if necessary.
  2. In a large bowl, beat eggs until fluff. Beat in flour, milk, LorAnn Buttery Sweet Dough Bakery Emulsion, oil, brown sugar, baking powder and salt just until smooth. Stir in pecans.
  3. Pour about 1/2 to 3/4 cup batter onto center of hot waffle iron. Close lid and cook according to your manufacturer's directions.
  4. Carefully remove and repeat with remaining batter. Serve with strawberry sauce.
  5. To make strawberry sauce:
  6. In a medium saucepan combine strawberries, sugar, LorAnn strawberry bakery emulsion. Heat to boiling then reduce to simmer. Using forks, a potato masher or pastry blender (my favorite), gently mash the strawberries.
  7. In small bowl or ramekin, combing orange juice and cornstarch until dissolved. Add to strawberry mixture. Continue to simmer, stirring occasionally until thickened. Serve with waffles.
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Recipe from past Brunchweek years

Coddled Eggs with Bacon and Cheddar

Coffee Almond Fudge

Pecan waffles with strawberry sauce.

 


Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Carrot Grapefruit Smoothie from Rants From My Crazy Kitchen
Cranberry Orange Mimosas from The PinterTest Kitchen
Hazelnut Coffee Syrup from The Redhead Baker

BrunchWeek Appetizers:
Antipasto Salad from Cooking with Carlee
Egg & Asparagus BLT Salad from Sweet Beginnings
Spring Brunch Veggie Tray from Wholistic Woman

BrunchWeek Egg Dishes:
California Club Omelet from The Barbee Housewife
Quick & Easy Cheesy Cheddar Asparagus Frittata from 4 Sons ‘R’ Us
Huevos Rancheros Cups from A Day in the Life on the Farm
Kuku Sabzi (Persian Herb Omelette) from Culinary Adventures with Camilla

BrunchWeek Breads, Grains, and Pastries:
Buttermilk Scones from Mildly Meandering
New York Style Garlic Knots from Girl Abroad
Miso Butter Toast from Brunch-n-Bites
Pecan Belgian Waffles with Strawberry Sauce from Family Around the Table
Savory French Toast with Asparagus from Forking Up

BrunchWeek Main Dishes:
Breakfast Macaroni and Cheese from Strawberry Blondie Kitchen
Canadian Bacon, Egg & Asparagus Quesadilla from Kudos Kitchen by Renee

BrunchWeek Fruits, Vegetables and Sides:
Asparagus Fried Rice from Tara’s Multicultural Table
Asparagus Bacon Rollups from For the Love of Food
Creamy Baked Cheesy Asparagus from Daily Dish Recipes
Roasted Asparagus with Parmesan from Books n’ Cooks

BrunchWeek Desserts:
Blueberry Raspberry Chocolate Bark from Caroline’s Cooking
Raspberry Chocolate Cheesecake from The Crumby Kitchen
Red Velvet Cake Macaron from A Kitchen Hoor’s Adventures
Succulent Vanilla Sugar Cookies from Love and Confections

Pecan waffles with strawberry sauce make a delightful brunch entree.

Welcome to #BrunchWeek 2018 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This year is even bigger and better than ever! Thirty eight bloggers from around the country are showcasing their best brunch dishes. We have so many delicious recipes for you to enjoy throughout the week including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts! Our BrunchWeek sponsors are helping us give away some great prizes. Thank you so much, sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

Prize #1 Dixie Crystals is giving one winner a 6-Quart Instant Pot 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer and a case of Dixie Crystals Extra Fine Granulated Sugar

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

Prize #2 Cabot Creamery Co-operative is giving one winner a Cheese Board Set, including a slate cheese board, Boska cheese knife, Legacy Collection Cabot Cheddars, Founders 1919 Collection Cheddars, Waxed Private Stock, Waxed Vintage Choice, and 3 Year Artisan cheeses.

Cabot Creamery Co-operative, makers of naturally aged, award-winning cheeses and dairy products is owned by 1,000 dairy farm families in New England and New York.

Prize #3 LorAnn Oils and Flavors is giving one winner A Baking and Candy Making Prize package. The package includes: ceramic serving platter, a collection of 5 LorAnn Bakery Emulsions, one each of LorAnn Madagascar vanilla extract and Madagascar vanilla bean paste, Lollipop cookbook along with re-usable candy mold, candy packaging accessories, candy thermometer, and a pack of 3 LorAnn super-strength candy oils.

Our flavors. Your creations. For over 50 years, LorAnn Oils has been supplying professionals and home chefs with the finest quality candy and baking flavors, essential oils, and specialty ingredients. Visit us at www.LorAnnOils.com to shop, learn, and discover new recipe ideas.

 

Prize #4 Cal-Organic Farms is giving one winner a Cal-Organic prize package complete with kitchen supplies, a portable cooler bag and branded apparel—everything you need to take your delicious #BrunchWeek recipes on-the-go! The package includes a custom-made Tilit apron, cooler bag, kitchen knife, vegetable peeler, t-shirt, hat, notepad and pen.Cal-Organic Farms is the largest organic vegetable producer in the United States. Supplying more than 65 year-round and seasonal varieties, we are proud to grow 100% of our produce on family-owned acreage in California.

 

Prize #5 Michigan Asparagus is giving one winner $100 cash gift card. Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Remember to buy U.S. for the freshest of the fresh.

Prize #6 Eggland’s Best is giving one winner an Eggland’s Best Kitchen Essential Prize Package that included 1 month of free Eggland’s Best Eggs along with Hard-Cooked Peeled Egg coupons, a freezer bag to carry your groceries, kitchen essentials, (whisk, spatula, pot holders, cutting board, frying pan), Eggland’s Best brand new cookbook, and a plush Eggland’s Best egg.

Eggland’s Best eggs have more of the delicious, farm fresh taste you and your family love – anyway you cook them. Plus, Eggland’s Best provides superior nutrition such as 6x more vitamin D, 10x more vitamin E, and double the omega 3s compared to ordinary eggs so why settle for less?

Prize #7 Cento Fine Foods is giving one winner a Cento Classico gift basket, which contains imported products from Cento and their family of brands. Cento Fine Foods, the premier Italian food distributor, importer and producer in the United States, presents a distinctive line of more than 1,000 authentic Italian style products produced from only the finest ingredients. A family owned and operated company spanning three generations, Cento continues to provide premium quality, exceptional products at the best consumer value. Taste the difference quality makes and see why you can “Trust Your Family With Our Family®”.

 

 

Disclaimer: Thank you to #BrunchWeek sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

 

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Almond Pecan Granola

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Almond pecan granola is full of flavor and really easy to make. Perfect for a yogurt parfait or with milk.My youngest son and I love granola. I usually purchase it at Target or Sprouts in the flavors we love but I came across a recipe for delectable granola in one of the many Taste of Home cookbooks I own. Although this granola is delectable I decided to change the name to almond pecan granola to better represent what’s in it. However, almond, pecan, coconut, maple, honey, chocolate chip granola was too long. The flavors really work though. The original recipe did not call for chocolate chips but I think it’s a great addition. I used mini chips but they got lots with the oats and nuts so next time I’ll use regular size chocolate chips.

Making homemade granola is so easy to make and I will never buy store bought again. It’s really budget friendly too. This recipe is delicious as is but is easily customizable to keep breakfast interesting. Change up the nuts, omit the coconut, add sunflower seeds, include raisins or Craisins to mix up flavors each time you make it. Just have a look around your pantry and decide what would make this granola different.

The first time I made this granola I cut the recipe in half. The original Taste of Home recipe makes eleven cups which I thought was too much for only two of us. Half a recipe works for us and that is what I’ve included below. I’ve also swapped the amounts on the honey and maple syrup, using more syrup than honey for a nice change.

Be sure to check out today’s recipes from other Taste of Home Volunteer Field Editors at the bottom of this post. Thank you, Jolene from Jolene’s Recipe Journal for always hosting.

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Almond Pecan Granola

Almond Pecan Granola

Ingredients

  • 4 cups old-fashioned oats
  • 1 cups chocolate chips (semi-sweet or milk)
  • 1/2 cup slivered almonds
  • 1/2 cup chopped pecans
  • 1/4 cup flaked coconut
  • 1/4 cup packed brown sugar
  • 1/4 cup canola oil
  • 1/4 cup honey
  • 1/8 cup maple syrup
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • Cooking Spray

Instructions

  1. Preheat oven to 350 degrees F. Coat a 15-in. x 10-in. x 1-in. baking sheet with cooking spray and set aside.
  2. In a large bowl, combine the oats, almonds, pecans, chocolate chips and coconut.
  3. In a small saucepan, combine the brown sugar, oil, honey, maple syrup, cinnamon and salt. Heat for 3-4 minutes over medium heat until sugar is dissolved. Remove from the heat; stir in vanilla. Pour over the oat mixture; stir to coat.
  4. Transfer to prepared baking sheet.
  5. Bake at 350° for 30-35 minutes or until crisp, stirring every 10 minutes. Cool completely on wire racks.
  6. Store in an airtight container.
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Recipe adapted from Taste of Home

More Taste of Home Tuesday breakfast ideas include mini cinnamon sugar muffins and fresh blueberry coffee cake.

This was shared at Meal Plan Monday.

Almond pecan granola is full of flavor and really easy to make. Perfect for a yogurt parfait or with milk.

 

 

Chocolate Chip Oatmeal Cookies Jolene’s Recipe Journal
Zucchini Onion Pie The Lively Cook
Overnight Oatmeal cooking. reading. creating

Pecan Chicken

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Pecan ChickenI have a lot of favorite nuts. One of my favorite to cook with, and the one I use most often, is pecans. When I decided to do this event with the Foodie Extravaganza I went looking for a non-sweet recipe, because, well, it seems many of my recent posts have been sweet. Enter my Mom’s pecan chicken. I found the recipe card in her recipe box. I love looking through her recipes. It makes me feel close to her again.

The flavors here are pretty classic. Honey, mustard and pecans. So much flavor with only four ingredients. That’s right, four ingredients and you probably have them in your pantry right now. I often look to my cookbooks and recipe boxes (I have 4 between mine and my Moms) for inspiration. I was feeling bored with recent meals and was happy to find this recipe since I had all the ingredients. Next time, I would probably chop the pecans more finely but this worked and gave great texture to the dish. It’s easy enough for a weeknight dinner yet impressive for entertaining. It’s low maintenance once you get it in the baking dish. You can prepare it ahead and keep in the refrigerator until ready to bake. Serve with roasted vegetables to compete the meal.

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Pecan Chicken

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 4

Serving Size: 1 chicken breast

Pecan Chicken

Ingredients

  • 4 boneless, skinless chicken breast halves
  • 1/4 cup honey
  • 1/4 cup Dijon mustard
  • 1 cup chopped pecans

Instructions

  1. Preheat oven to 350 degrees F. Lightly grease a 9 x 13 baking dish
  2. Flatten each piece of chicken to 1/4" thickness. Set aside.
  3. Combine honey and mustard, mixing well, in a small bowl and spread on both sides of chicken. Dredge chicken in pecans. Arrange in prepared pan.
  4. Bake at 350 degrees for about 30 - 40 minutes or until juices run clear and chicken is tender.
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Pecan chicken is easy enough for a weeknight but also impressive to serve to company.
See the other recipes using nuts for today’s Foodie Extravaganza event hosted by Caroline’s Cooking:

Jumbo Pumpkin Spice Muffins with Streusel Topping

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Jumbo pumpkin spice muffins start off pumpkin week.If you’ve read my blog for any period of time you know I love crunchy toppings on breads and muffins. When it came time to search for recipes for #PumpkinWeek, I stumbled upon this recipe from Taste of Home. I knew I had to make jumbo pumpkin spice muffins with streusel topping because, well, you know I love streusel!

Every year when I make some pumpkin treats, I think of my Mom. She enjoyed just about anything pumpkin, except pumpkin pie. I would have to say her favorite recipe was my chocolate chip pumpkin bread. Her face would light up when I made it for her.

These muffins are a new favorite in our house. It’s nice that they only make 6. They are jumbo for sure. The crunch topping adds great texture and flavor. The recipe uses pumpkin pie spice which is easily made from spices you probably have in your spice cabinet.

It’s best to serve these muffins warm. Plain butter or my whipped pumpkin spice honey butter are good choices. Tuck a muffin into your lunch, grab one out the door as you head for work or enjoy as a mid-morning snack.

It's pumpkin season!

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Jumbo Pumpkin Spice Muffins with Streusel Topping

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 6 jumbo muffins

Jumbo Pumpkin Spice Muffins with Streusel Topping

Ingredients

  • 2-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup canned pumpkin
  • 1/2 cup buttermilk
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • TOPPING:
  • 1/3 cup packed brown sugar
  • 1/3 cup finely chopped pecans
  • 1/4 cup all-purpose flour
  • 1/4 cup cold butter, cubed

Instructions

  1. Preheat oven to 375 degrees F. Grease 6 jumbo muffin cups and set aside.
  2. In a large bowl, combine flour, sugar, brown sugar, pumpkin pie spice baking powder, baking soda and salt.
  3. In separate bowl, combine the eggs, pumpkin, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Spoon batter into prepared muffin cups to 2/3 full.
  4. In a small bowl, combine the brown sugar, pecans and flour; cut in butter until crumbly. Sprinkle evenly over batter. Gently press topping into batter.
  5. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm with butter, honey or my
  6. whipped pumpkin spice butter.
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Shared at Weekend Potluck.

Recipe adapted from Taste of Home recipe for jumbo pumpkin pecan muffins.

Wake up to Jumbo Pumpkin Spice Muffins with Streusel Topping.

 

Pumpkin Pie Moscow Mule from Love and Confections.
Chicken Enchiladas with Pumpkin Sauce from Hardly A Goddess.
Goat Cheese and Sage Pizza with Pumpkin Crust from The Spiffy Cookie.
Kaddo Bowrani (Afghan Pumpkin with Yoghurt Sauce) from Caroline’s Cooking.
Pickled Pumpkin with Sage and Autumn Spices from Culinary Adventures with Camilla.
Pumpkin Beer Bread from Forking Up.
Pumpkin Beer Cheese Soup with Herbed Croutons from The Crumby Kitchen.
Pumpkin Chili from A Kitchen Hoor’s Adventures.
Pumpkin Corn Chowder with Shrimp from Kudos Kitchen by Renee.
Pumpkin Focaccia Bread from Cookaholic Wife.
Pumpkin Ravioli with Parmesan Sage Cream Sauce from Rants From My Crazy Kitchen.
Pumpkin Rosemary Hummus with Sizzled Garlic from Amy’s Cooking Adventures.
Pumpkin Stew with Chicken and Black Beans from Palatable Pastime.
Brown Butter Pumpkin Oatmeal Cookies from The Redhead Baker.
Cheesecake Stuffed Pumpkin Bundt Cake from Cooking with Carlee.
Easy Pumpkin Pie Cheesecake from Daily Dish Recipes.
Jumbo Pumpkin Spice Muffins with Pecan Streusel Topping from Family Around The Table.
Pumpkin Blondies from It Bakes Me Happy.
Pumpkin Cheesecake Bars from The Bitter Side of Sweet.
Pumpkin Coffee Cake from The Chef Next Door.
Pumpkin Cranberry Oatmeal Bars from The Nifty Foodie.
Pumpkin Madeleines from Mildly Meandering.
Pumpkin Pie Energy Bites from Making Miracles.
Pumpkin Pie Oatmeal from Seduction in the Kitchen.
Pumpkin Pie Tassies from Cindy’s Recipes and Writings.
Pumpkin Scones from The Freshman Cook.
Pumpkin Spice Donuts from A Day in the Life on the Farm.
Pumpkin Spice Donuts from Hezzi-D’s Books and Cooks.
Pumpkin Zucchini Streusel Bread from An Affair from the Heart.
Ridiculously Good Dark Chocolate Pumpkin Cake from Bacon Fatte.

Thank you to Terri from Love and Confections for hosting #PumpkinWeek

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Ellen Folkman and Family Around The Table 2010-2018. Unauthorized use and/or duplication of material contained within this blog, either photographs or written copy, without express and written permission from this blog's author (Ellen Folkman) and/or owner (Ellen Folkman) is strictly PROHIBITED. Excerpts and links may be used, provided full and clear credit is given to Ellen Folkman and Family Around The Table with appropriate and specific direction to the original content via a link. Please do not publish recipes in their entirety. Happy to share if you let me know you've used a link. If unauthorized content is found on the world wide web, owner of copyrights (Ellen Folkman and Family Around The Table) will take appropriate action under the Digital Millennium Copyright Act (DMCA).
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