Comfort baking with a more healthy twist

Comfort baking with a healthier twist

By Elise Harlow, scientific dietitian at CHOC Children’s

With extra free time on our arms this summer time than most, many people have turned to baking to supply some comforting treats for ourselves and our households. Baking at house will not be solely a good way to experiment with new recipes, but in addition time to get the youngsters within the kitchen. Having your children bake with you in age acceptable methods may also help them be taught to cook dinner, get aware of new meals and perhaps even apply some math and studying expertise by serving to observe a recipe. Most comforting treats do quite a bit to fulfill our soul however little to fulfill our nutrient wants. Here’s some recipes for comforting treats with a twist so we will really feel each happy and nourished!

Whole wheat banana bread muffins

This banana bread muffin recipe makes use of principally entire wheat flour with a small quantity of white flour. By utilizing entire wheat flour, you get an added fiber increase!

Yields: 12 muffins


  • 1 cup entire wheat flour
  • ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 5 tablespoons melted coconut oil
  • ¼ cup packed darkish brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 giant egg whites, at room temperature
  • 1 ½ cups mashed very ripe banana (about Three giant bananas)
  • ½ cup chopped walnuts, non-obligatory


  1. Position an oven rack within the heart of the oven and preheat to 400 levels F. Line a 12-cup muffin pan with paper liners. Whisk collectively the whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt in a medium bowl.
  2. Whisk collectively the coconut oil, brown sugar, maple syrup, vanilla and egg whites in a separate medium bowl till properly mixed. Stir within the mashed banana. Add the dry components to the moist and stir till mixed. Stir within the chopped walnuts if utilizing.
  3. Fill the lined muffin cups about three-quarters of the best way with the batter (a beneficiant 1/four cup in every; see Cook’s Note). Bake on the middle rack till a cake tester or toothpick inserted within the heart of a muffin comes out clear, about 20 to 25 minutes. Let cool 10 minutes, then take away the muffins to a wire rack to chill utterly.
  4. Cook’s Note – when measuring flour, spoon it right into a dry measuring cup and stage off extra. Scooping instantly from the bag compacts the flour, leading to dry baked items. A cookie or ice cream scoop makes it simpler to portion the batter.

Recipe courtesy of Food Network

Vegan banana bread

For these of us working low on butter and eggs, this vegan banana bread recipe is for you!

Yield: 1 loaf (Eight servings)


  • 1 ¼ cup unbleached all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • Three very ripe bananas, mashed (about 1 ¼ cup)
  • ¾ cup sugar
  • ½ cup plain soy-milk yogurt (Note: if you don’t want this recipe to be 100% vegan, you should use common plain yogurt)
  • ½ cup vegetable oil
  • 1 teaspoon pure vanilla extract


  1. Preheat the oven to 350 levels F. Line the underside and two lengthy sides of a 9-by-5-by-3-inch loaf pan with parchment, leaving a 2-inch overhang on every lengthy facet, and frivolously coat with cooking spray.
  2. Whisk the flour, baking soda and salt collectively in a medium bowl. Whisk the bananas, sugar, yogurt, oil and vanilla collectively in one other medium bowl. Gently fold the moist components into the dry components with a rubber spatula till the batter simply comes collectively (it’s OK if there are lumps). Transfer the batter to the ready loaf pan and bake till a tester inserted within the heart comes out clear, 55 to 60 minutes; tent the loaf with foil whether it is browning too rapidly. Cool the loaf within the pan on a wire rack for 30 minutes, then elevate it from the pan by the parchment overhangs and funky utterly on the rack. Store the loaf in an hermetic container at room temperature for as much as 5 days.

Recipe courtesy of Food Network

Blueberry pancakes

These pancakes use oatmeal as an alternative of flour for further fiber and protein, and the blueberries add some e further vitamin C.

Yield: four servings


  • 2 ripe bananas
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ cup fast oats
  • ½ cup blueberry


  1. Mash bananas in a big bowl till easy. Mix in eggs and vanilla till properly mixed, then combine in oats. Fold in blueberries rigorously.
  2. Heat a skillet to medium and add in a scoop of the pancake batter. Smooth out to kind a good layer. Cook for about 2-Three minutes till you begin to see bubbles releasing from the highest of the batter. Flip and cook dinner till the opposite facet is golden brown, about 1-2 minutes.
  3. Garnish your pancakes together with your favourite toppings! (We used Greek yogurt, granola, contemporary blueberries and maple syrup.

Recipe courtesy of Tasty

White bean chocolate chip cookies

Don’t let the beans on this recipe scare you! By utilizing these delicate tasting beans, there may be much less butter and extra fiber and protein than common chocolate chip cookies.

Yield: about 2 ½ dozen cookies


  • four tablespoons unsalted butter
  • ¾ cup packed darkish brown sugar
  • ½ cup cooked or canned cannellini beans, drained and rinsed
  • 2 tablespoons pure maple syrup
  • 2 giant eggs at room temperature
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup semisweet chocolate chips


  1. Preheat the oven to 375 levels F. Line two baking sheets with parchment paper.
  2. In a bowl, beat collectively butter and sugar till easy and fluffy. Meanwhile, put the beans in a meals processor; add the maple syrup and puree till very easy.
  3. Add the bean combination to the creamed butter within the bowl of the stand mixer and beat on medium velocity till utterly easy, stopping and scraping down the bowl with a rubber spatula a number of instances, about three to 4 minutes. Add the eggs, one after the other, beating properly between additions; add the vanilla and blend till mixed. Scrape down the bowl. Don’t fear if the combination seems to be curdled; it should easy out whenever you add the dry components.
  4. Meanwhile, sift the flour, baking soda and salt collectively right into a bowl. With the mixer on low velocity, slowly add the flour combination and blend till simply mixed. Remove the bowl from the mixer and stir within the chocolate chips. Drop heaping tablespoonfuls of dough onto the ready pans, spacing them about 2 inches aside. Bake till the cookies start to show golden across the edges, about 10 to 12 minutes; don’t overbake. Remove the cookies from the oven and funky for at the least 10 minutes on the pan earlier than transferring them to a rack to chill utterly.

Recipe courtesy of Food Network


This brownie recipe makes use of much less butter than customary recipes. The secret is the applesauce, which you’d by no means guess is in there and supplies further vitamin C and fiber!

Yield: 16 brownies


  • ¼ cup butter, softened
  • ¾ cup sugar
  • 1 giant egg
  • 1 cup all-purpose flour
  • 1 tablespoon baking cocoa
  • ½ teaspoon baking soda
  • ½ teaspoon floor cinnamon
  • 1 cup applesauce


  • ½ cup chocolate chips
  • ½ cup chopped walnuts or pecans
  • 1 tablespoon sugar


  1. In a big bowl, cream butter and sugar. Beat in egg. Combine the flour, cocoa, baking soda and cinnamon; step by step add to creamed combination and blend properly. Stir in applesauce. Pour into an 8-in. sq. baking pan coated with cooking spray.
  2. Combine topping components; sprinkle over batter. Bake at 350° for 25 minutes or till toothpick inserted within the heart comes out clear. Cool on a wire rack. Cut into squares.

Recipe courtesy of Taste of Home

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