Healthy Quick Bread Recipes

healthy quick bread

Happy humpday !  I’m a bread lover, so, eating light versions are a much better choice for you and your body. Check out my 10 favorite healthy quick bread recipes.Which includes  muffins, biscuits, and loaf bread.

 10 Healthy quick bread recipes 

 

 

Skinny Jumbo carrot muffins

 

jumbo carrot muffins

Squash Tea Bread

 Lighter zucchini quick bread

Quick Bread

White cheddar cheese drop biscuits with spinach

 

White cheddar cheese drop biscuits with spinach

 Hot Pink Skinny blueberry muffins

Skinny blueberry muffins

Skinny blueberry muffins

 

Skinny Blueberry Banana Muffins

Tuscan lemon muffins

Tuscan Lemon Muffins Recipe

Tuscan Lemon Muffins

Banana bran muffins

Other recipes from:
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Banana whoopie pies with cream cheese filling

I just got my  pie pans whoopie, and realized I haven’t made any in a few months. My aunt is a Whoopie pie addict so I try to come with a bunch of flavoring to put together.This recipe is moist with a delicious cream cheese filling. I put in 2 tablespoons of banana pudding mix.  I, also have a maple banana  whoopie pie with Nutella filling that is outrageous ! Look for that in a couple of weeks.


Bake time: 8-12 mins
Prep time: 35 mins
Preheat oven: 350
Whoopie Pie pan Opt.
Ingredients 
________________________________________

  • 1/2 teaspoon baking powder
  • 2 cups of flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup mashed banana (from 1 large ripe banana)
  • 1/2 cup granulated sugar4 ounces (1 stick) unsalted butter, softened
  • 1/2 cup packed light-brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 16 ounces cream cheese, softened
  • 1 cup confectioners’ sugar, plus more for dusting
  • 2 tablespoons of banana dry pudding mix

DIRECTIONS

STEP 1

  1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment. Sift flour, baking powder, baking soda, and salt into a bowl. Combine banana and sour cream in another bowl.

STEP 2

  1. Beat butter and granulated and brown sugars with a mixer on medium-high speed, until pale and creamy, about 3 minutes. Add egg and 1/2 teaspoon vanilla, beating until incorporated. Add banana and pudding mixture in 2 additions, alternating with flour mixture.

STEP 3

  1. Transfer batter to a pastry bag fitted with a 1/4-inch plain tip. Pipe batter into 1 1/4-inch rounds on baking sheets, spacing rounds 1 1/2 inches apart.

STEP 4

  1. Bake until edges are golden, about 12 minutes. Slide parchment, with cookies, onto wire racks. Let cool. (Unfilled cookies can be stored for up to 1 day.)

STEP 5

  1. Beat cream cheese, confectioners’ sugar, and remaining 1/2 teaspoon vanilla with a mixer on medium speed until smooth, about 2 minutes.

Pipe or spoon 1 tablespoon cream cheese mixture onto the flat sides of half the cookies. Sandwich with remaining cookies. 

Skinny Blueberry Banana Muffins



Another skinny treat to keep your waist-lined in shape.
Whole wheat oat flour, low-fat buttermilk with fat-free sour cream. I love sour cream it always add a extra flavor to anything.  It makes muffins moist without the fat.

Prep time 15 mins
Bake time 15-20 mins
Makes about 6 muffins

 

  • Vegetable oil cooking spray
  • 1 large egg
  • 2 tablespoons fat-free sour cream
  • 2 tablespoons lowfat buttermilk
  • 1/2 cup oat bran
  • 1/3 cup whole-wheat flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups mashed banana (about 3 medium)
  • 2 tablespoons brown sugar
  • 1/2 cup blueberries, fresh or frozen, unsweetened



  1. 1.Heat oven to 375º. Coat a standard muffin pan with cooking spray. Whisk egg, sour cream and buttermilk in a bowl. Mix oat bran, flour, baking soda, baking powder and salt in a second bowl. 
    2.Combine banana and sugar in a third bowl. Stir in buttermilk mixture. Sprinkle in flour mixture and stir gently.
    3. Fold in blueberries and zest, if desired. Fill muffin cups 3/4 full with batter. Bake until an inserted toothpick comes out clean, 15 to 20 minutes.

 

Skinny banana mousse


Today’s recipes is skinny banana mousse . Not only is it healthy but is very creamy and delicious !
A lot of recipes that are healthy, really don’t taste that good. So I really wanted this recipe to awesome. Hope you like it.






Ingredients 

2 tablespoons of low fat milk
4 tablespoons of sugar
1 teaspoon of vanilla
1 med. banana cut in quarters
1 cup of banana flavor yogurt or plain yogurt low fat
8 1/4 inch banana slices



Directions

1.Place milk, sugar, vanilla, and banana in blender. Process for 15 seconds at high speed until smooth.
2.Pour mixture into small bowl and fold in yogurt. Chill.
3.Spoon into 4 dessert dishes and garnish each with 2 banana slices just before serving.



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Banana pudding cupcakes

I hope everyone had a beautiful holiday. Today I’m posting one of my favorite recipes . Banana pudding cupcakes, if you haven’t tried to make them, you absolutely have to. It’s very creamy and  moist recipe.If you’re a fab of banana pudding like me you will love it.  It reminds me of my childhood, “Soul food Sundays” where my grandma would cook the delicious food ever. And banana pudding was one of my favorite desserts she would make. So, this is in honor of her. Hope You like it.

Ingredients
1 box of vanilla cake mix
1 box of banana cream instant pudding and pie filling mix
1 cup of milk
1/2 cup of vegetable oil
3 eggs
1 cup of mashed bananas 
2 cups vanilla wafers cookies crushed 
6 cups of frozen whipped topping {thawed}
2/3 cups of vanilla wafer

Steps
1.Preheat oven at 350. Place paper baking cups in each of 24 regular size or mini size.

2.In large bowl, beat cake mix, pudding mix, milk, oil and eggs with mixer on low speed 30 seconds. Beat on med. speed for 2 mins, scraping bowl occasionally. Stir in mashed bananas and 2 cups crushed cookies. Divide batter evenly among cupcake cups.

3.Bake for 25 to 30 mins. or until toothpick comes out clean.
Cool for a few mins, remove from pans to cooling racks.

4.Frost cupcakes with whipped topping. Sprinkle with 2/3 cup of crushed cookies.

Banana cupcakes with hazelnut peanut butter chocolate frosting

      

cupcakes

  • 1/2 cup softened butter
  • 1 1/4 cups granulated sugar
  • 2 large eggs
  • 3 small or 2 medium very ripe bananas, peeled and cut into chunks
  • 1/4 cup honey
  • 1/4 cup yogurt or buttermilk
  • 1 teaspoon vanilla extract or 1/2 teaspoon banana flavor, optional
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/8 to 1/4 teaspoon ground nutmeg, optional
  • 2 1/3 cups King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons Cake Enhancer, optional, for moist texture

frosting

  • 2 cups confectioners’ sugar
  • 3/4 cup hazelnut chocolate peanut butter
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt, optional, to taste
  • 1/3 to 1/2 cup milk or half & half
  • 1 1/3 cups crushed honey roasted peanuts, to garnish

1) Preheat the oven to 350°F. Lightly grease a standard muffin or cupcake pan; or line with papers, and grease the papers.

2) Beat the butter and sugar in a mixing bowl until well combined.
3) Add the eggs, and beat thoroughly. The mixture may look a bit lumpy; that’s OK.
4) Add the banana, honey, and yogurt or buttermilk, beating until well combined. Again, the mixture may look lumpy or curdled; that’s OK.
5) Add the vanilla or banana flavor, baking powder, baking soda, salt, spices, flour, and Cake Enhancer. Beat until thoroughly combined.
6) Scoop the batter into the prepared pan, filling the wells almost full; a muffin scoop works well here.
7) Bake the cupcakes for 24 to 27 minutes, until a cake tester or toothpick inserted into the center of one comes out clean, or with a few moist crumbs clinging to it.
8) Remove the cupcakes from the oven, and place the pan on a heatproof surface. As soon as you’re able, tilt the cupcakes in the wells of the pan; this prevents their bottoms from steaming.
9) When the cupcakes are completely cool, make the frosting. Beat together the confectioners’ sugar, peanut butter, vanilla, and salt until crumbly.
10) Add 1/3 cup of the milk or half & half, beating to combine. If the frosting isn’t soft enough to spread easily, add more liquid a tablespoon at a time, beating after each addition.

11) Put the crushed peanuts in a bowl. Frost the cupcakes, using about 42g (1 1/2 ounces) frosting for each. As you frost each cake, dip it into the crushed peanuts, turning it to cover the frosting completely.
12) Transfer cupcakes to a rack to set briefly; then cover and store airtight until you’re ready to serve them. They’ll stay fresh for a day or two; longer, if you’ve used Cake Enhancer.

{adapted from king arthur flour}http://www.kingarthurflour.com/blog/2012/03/20/banana-cupcakes-with-peanut-butter-frosting-comfort-cakes/























Chocolate Banana Bread

Chocolate Banana bread
I hoped Everyone enjoy superbowl. I’m still a little sick. Please, everyone enjoy my Chocolate banana bread.

1/2 cup (1 stick) unsalted butter, softened, plus more for the pan
2 cups all-purpose flour
3/4 cup sugar
1/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
4 ounces bittersweet chocolate, melted
2 large eggs
3 very ripe bananas
1 teaspoon vanilla extract


Preheat the oven to 350˚F. Butter a 9 x 5-inch loaf pan. Mix together the flour, sugar, cocoa powder, baking 
powder, and salt in a large bowl. In another bowl, cream the butter until lightened, then beat in the chocolate, 
eggs, bananas, and vanilla. Stir in the dry ingredients just until combined; do not over beat.
Pour the batter into the loaf pan and bake until a toothpick stuck into the center of the bread comes out almost 
clean, 50 to 60 minutes.  Transfer the pan to a rack and cool for at least 15 minutes before unmolding it.


{Adapted from Tyler Florence recipe }