Banana Muffins

I hate throwing away food, and bananas just seem to go bad all the time. I modified dozens of recipes and came up with this yummy healthy treat. Now I always buy extra bananas, wait for them to get super ripe, make muffins, freeze them and use them as a replacement for granola bars in my lunch box. Warning: Don’t expect super sweet muffins. They are sweet, but not dessert style muffins.

3 or 4 very ripe bananas, smashed
1/2 cup unsweetened apple sauce
1/2 cup sugar (or 3/4 cup if you are looking for a sweeter muffin)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
A handful of chocolate chips
1 1/2 cups of whole white wheat flour
Chopped walnuts or oatmeal to top the muffins

Preheat the oven to 350°F (175°C). With a wooden spoon, mix apple sauce into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour and chocolate chips last, mix. Pour mixture into muffin tins. Top each muffin with a few walnuts. Bake for 20-25 minutes. 35-40 minutes for mini-loaves. Allow to cool, then enjoy!

Sun-Dried Tomato Pesto

This sun-dried tomato pesto recipe delicious, takes zero skill, and has wow factor. This pesto will easily turn boring paninis, pasta and mozzarella crostini into dishes bursting with flavor. For what else do you use pesto? Please share!

1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
2 garlic cloves
Salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan

Blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.