Chef Mia

Flourless Peanut Butter Banana Muffins – Chef Savvy

Muffins

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Flourless Peanut Butter Banana Muffins

  • Author: Chef Mia
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Description

Flourless Peanut Butter Banana Muffins. Made in the blender with only a few ingredients!

Ingredients

Scale
  • 2 ripe bananas, peeled
  • 2 large eggs
  • 1 cup creamy peanut butter
  • 1/4 cup maple syrup
  • 2 tablespoons honey
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 cup mini semi sweet chocolate chips

Instructions

  1. Preheat oven to 375 degrees. Grease a regular size muffin pan with cooking spray, set aside. Add all of the first 7 ingredients to the blender except for the chocolate chips. Blend until creamy and smooth, 2 minutes.
  2. Fold in the chocolate chips by hand.
  3. Divide the batter between the 12 muffins, they should be 3/4 of the way full (or a bit more).
  4. Bake for 12-15 minutes or until the tops are set and a toothpick comes out mostly clean. (I slightly under bake mine because they continue to bake in the pan as they cool.)
  5. Allow the muffins to cool in the pan for 10 minutes then transfer to a cooling rack to cool completely.

Notes

*Serving size is 1 muffin*
Adapted from Averie Cooks

Nutrition

  • Calories: 300kcal
  • Sugar: 18g
  • Protein: 7g

Strawberry Glazed French Crullers – Beyond the Butter

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Strawberry Glazed French Crullers

  • Author: Chef Mia
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Description

Strawberry Glazed French Crullers are where it’s at! They’re made with a choux pastry, also known as pâte à choux, that’s fried to a nice golden brown on the outside with a light and airy delicious inside. Dipped in a homemade strawberry glaze and sprinkled with strawberry sugar, these are a definite must-make for summer or any time of the year!

Ingredients

Scale
  • ½ cup Water
  • ½ cup Whole Milk
  • 1/2 cup Unsalted Butter
  • 2 tbsp Granulated Sugar
  • 1/2 tsp Salt
  • 1 1/3 cup Bread Flour
  • 4 Large Eggs
  • Vegetable or Canola Oil, for frying – enough for a deep fryer or to fill a deep skillet halfway

Instructions

  1. Cut parchment paper into 18, 4” x 4” squares. Using a glass, trace a circle roughly 3 – 3 1/2 inches in diameter onto each one (optional). Set aside.
  2. Add the water, whole milk, unsalted butter, granulated sugar, and salt to a medium-size saucepan. Stirring together over medium-high heat, bring the mixture to a boil, being careful that it doesn’t boil over the top.½ cup Water, ½ cup Whole Milk, 1/2 cup Unsalted Butter, 2 tbsp Granulated Sugar, 1/2 tsp Salt
  3. Remove the mixture from heat and add in the bread flour, stirring vigorously with a wooden spoon until well combined. Then return to a medium-high heat to continue to stir and press into the sides of the pan until the paste is thick and smooth. If you’re using a non-stick pan, it should easily pull away from the sides of the saucepan leaving no film.1 1/3 cup Bread Flour
  4. Transfer to a stand mixer fitted with a paddle attachment and beat the mixture on medium speed until all of the steam dissipates from the batter and has cooled slightly (about 4-5 minutes).
  5. Add in the eggs one at a time, making sure each egg has fully absorbed into the batter. Scrape down the sides the bowl in between adding each egg. The batter will be ready for piping when it is smooth and glossy in appearance and thick, and elastic-like in texture. You can test this in two ways: lift up your paddle attachment from the batter. It should form a V shape without breaking. The other way is to take some of the batter between your pointer finger and thumb, stretching it out to about 1-2 inches. If it doesn’t break it’s good to go.4 Large Eggs
  6. Transfer the dough into large piping bag fitted with the large star decorating tip. Lightly spray a large baking sheet with baking spray. Then place each parchment square out on to the baking sheet and lightly spray each square with the baking spray. Make sure to place the parchment paper squares pen or pencil marking side down so you're not piping directly onto it. Don't worry, you will still be able to see the circle you traced.
  7. Pipe a ring of dough onto each square, making sure to close each circle. Set to the side.
  8. Prep your deep fryer, deep skillet, or large saucepan, heating the vegetable or canola oil to 370ºF. If using a deep skillet or saucepan, fill pan halfway with at least 2”-3” of oil and use a candy or digital thermometer to monitor the temperature.Vegetable or Canola Oil
  9. Once oil has reached 370ºF, place 2-3 crullers (with paper) into oil paper-side up. Let the crullers fry for about 45 seconds before removing the paper with tongs.
  10. Fry each cruller for 2-3 minutes per side, or until medium golden brown. Using tongs or a slotted spoon, carefully remove the crullers from the oil and place onto a wire cooling rack that's lined with paper-towel to cool and drain. You can also have a large baking sheet underneath the paper towels.
  11. When crullers are somewhat cool to the touch, dip them into the strawberry glaze, sprinkle with strawberry sugar, then place back onto the cooling rack. You can also swap out the paper towels for parchment paper before starting the glazing.
  12. These strawberry glazed french crullers are best enjoyed immediately, but can be stored in an airtight container in the refrigerator for 1 additional day.
  13. Using a food chopper or processor, puree the sliced strawberries. Set to the side.You can also add them to a bowl and smoosh them down using a spoon.¼ cup Fresh Strawberries
  14. In a medium-sized mixing bowl, add the sifted powdered sugar, fresh pureed strawberries, and whole milk. I recommend starting with 3 tablespoons and, if needed, add an additional tablespoon. Whisk together until well blended.2 cups Powdered Sugar, 3-4 tbsp Whole Milk
  15. Using a food chopper or processor, process the freeze-dried strawberries into fine bits. Add in the granulated sugar and pulse to combine. Can be stored in an airtight container. 1/2 cup Freeze Dried Strawberries, 1/4 cup Granulated Sugar

Notes

Notes Recommended frying time for each cruller is 2-3 minutes on one side, 2-3 minutes on the other, for a total of 4-6 minutes. My crullers did well at 2 minutes per side. They should be a nice medium golden brown in color and light and puffy in texture. The 24 minute cook time noted is based on frying 3 crullers at a time for 2 minutes on one side and 2 minutes on the other, for a total of 4 minutes. The cook time will vary based on the number of crullers frying at one time and for the length of frying time. The strawberry sugar garnish is optional.

Nutrition

  • Calories: 192kcal
  • Sugar: 22g
  • Protein: 3g

Buttery Raspberry Crumble Cookies with a Sweet Jam Filling: A Treat That’s Hard to Resist

Indulge in buttery raspberry crumble cookies with a sweet jam filling—perfectly crumbly, rich, and bursting with fruity flavor.

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Buttery Raspberry Crumble Cookies with a Sweet Jam Filling: A Treat Thats Hard to Resist

  • Author: Chef Mia
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Description

Indulge in buttery raspberry crumble cookies with a sweet jam fillingperfectly crumbly, rich, and bursting with fruity flavor.

Instructions

    Banana Oatmeal Bars

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    Banana Oatmeal Bars

    • Author: Chef Mia
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    Description

    Made with pantry staples, this banana oatmeal bars recipe is perfect for breakfast or as a snack! Full of wholesome ingredients, these oatmeal banana bars will keep you feeling full and satisfied.

    Ingredients

    Scale
    • 1½ cups mashed bananas, (approx. 3 bananas)
    • ½ cup nut butter
    • 2 cups rolled oats
    • 1 teaspoon cinnamon
    • 1 teaspoon vanilla extract
    • 3 tablespoons maple syrup
    • 1 cup chocolate chips
    • ½ teaspoon salt

    Instructions

    1. Heat the oven to 350F and line a 9×9 baking pan with parchment paper.
    2. Mix together the mashed bananas, nut butter, rolled oats, cinnamon, vanilla, maple syrup, chocolate chips, and salt in a large mixing bowl.
    3. Transfer the mixture to the lined baking pan and flatten it into a flat, even layer. Feel free to add more chocolate chips on top!
    4. Bake for 18 to 20 minutes or until the edges of the bars are golden and the bars appear to be set. Allow the bars to cool completely before cutting.

    Nutrition

    • Calories: 173kcal
    • Sugar: 12g
    • Protein: 4g

    Easy Overnight Oats Recipes (6 Flavors!) | Lemons & Zest

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    6 Easy Overnight Oats Recipes

    • Author: Chef Mia
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    Description

    Want breakfast ready in the morning when you wake up? Try these 6 Easy Overnight Oats recipes for the easiest breakfast of all. 5 minutes to prep and waiting for you in the morningthese will become the best part of your day!

    Ingredients

    Scale
    • ½ c rolled oats
    • ½ c milk of choice

    Instructions

    1. Combine base ingredients plus all ingredients for desired flavor in a bowl or jar that can be sealed and stir well.
    2. Refrigerate overnight.
    3. Add an extra splash of milk if needed before serving. Serve hot or cold.

    Notes

    Base Nutrition information is based on rolled oats, milk and maple syrup. Please see below for individual recipe calories:
    Banana Bread: 387 calories
    Blueberry Muffin: 445 calories
    Peanut Butter & Jelly: 360 calories
    Peanut Butter Chocolate Chip: 420 calories
    Strawberries & Cream: 300 calories
    Almond Joy: 488

    Nutrition

    • Calories: 250kcal
    • Sugar: 15g
    • Protein: 9g

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