Banana Walnut Bran Muffins

Banana Walnut Bran Muffins

These muffins are quick and easy to make, pretty darn healthy, but mostly delicious

Servings 11 muffins


dry ingredients

  • 160 g all purpose flour
  • 50 g bran
  • 50 g walnuts chopped
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp nutmeg

wet ingredients

  • 2 bananas extra ripe (see note)
  • 2/3 cup brown sugar
  • 1/2 cup oil
  • 1/2 cup sour cream
  • 2 eggs
  • 1/2 tsp vanilla


  • 60 g walnuts chopped but chunky
  • 2 tbsp brown sugar
  • 1 tbsp butter melted


  1. Preheat oven to 350 °F

  2. Prep muffin tin(s). I use silicone cupcake cups. If I use paper cupcake cups, I usually spray with vegetable spray (pam) so that the paper comes off easily. You could also spray the muffin tins directly, but I like using the cups

  3. Combine all dry ingredients in large bowl and whisk together

  4. Combine all wet ingredients in smaller bowl and whisk to combine

  5. Add wet ingredients to dry ingredients bowl. Stir to combine, but don't over work it

  6. Combine topping ingredients. I usually melt the butter in the microwave in a measuring cup, then add the brown sugar and walnuts to that cup

  7. Portion equal amounts in the muffin cups. If I do 2 bananas I make 11 muffins, if 3 bananas, it's 12. You can make 12 with 2 bananas, but they'll be smaller

  8. Sprinkle the topping, distributed evenly over the muffins

  9. Bake for 25 minutes at 350 °F

Recipe Notes

I make these when I have bananas that are too ripe to eat…think heavy brown spotting. You can even peel the overripe bananas and put them in the freezer to make muffins later. The defrosted bananas work fine in this recipe.

Note that you can up the banana count to 3. This will give you an extra muffin and they will all be more moist. Your call

Bar Style Snack Mix


Sweet Salty Spicy Crunchy Yummy Bar Snack Mix


  • 6 Cups Chex cereal whichever Chex type cereal or generic you like. We oat or corn usually
  • 4 Cups mini pretzel twists you can also use pretzel sticks if you like things that stick into the roof of your mouth
  • 3 Cups cheezy crackers cheezits, goldfish...
  • 1 Cup cashews
  • 1 Cup peanuts
  • 1 1/2 tsps garlic powder
  • 1 tsp salt
  • 1 tsp paprika
  • 2 Tbls Worcestershire sauce
  • 2 Tbls hot sauce
  • 1/2 tsp black pepper
  • 1/2 Cup butter
  • 1/4 Cup brown sugar


  1. Preheat oven to 300 degrees

  2. In roasting pan combine cereal, crackers and nuts (crunchy stuff) and loosely mix

  3. Combine all other ingredients in pan and mix together over low heat until butter is melted and everything combines. Alternatively, put ingredients in microwave safe bowl and warm slowly until all melted. Do not do this on high. You'll have  buttery mess on the inside of your microwave if you do.

  4. Pour the butter mixture over the mixture in the roasting pan, mixing it to get it evenly distributed over all the crunchy stuff.

  5. Bake in the oven for 1 hour, stirring lightly ever 15 minutes.  Allow to cool at least a bit or you'll burn your tongue. Dig in

When you’re drinking adult beverages at the bar, they provide you some good snacks that take care of your munchies and give you enough salty wonderfulness to keep you drinking for a while.

What a shame not to have that at home. Worse, what a shame to rely on pre-made bagged snack and chex mixes which are nearly universally lame.

So here is our take on this. You can add or subtract, up it or down it in size, but we like this just fine

Keto Cheesecake in Cupcakes

Since going low carb, I’ve had no sugar or flour for months. and months. and months.

But I still love dessert and I still love to bake so I pulled together a recipe from a bunch of different recipes to make something quick to pull together, but still low carb. Even if you serve this with a topping of a few berries you will still stay on the wagon, but feel like you haven’t had to give up dessert completely.

Keto Cheesecake Cupcakes

Low carb, great taste and easy to make. This is a dessert you'll love

Servings 10 cupcakes


Cheesecake mix

  • 2 packages cream cheese softened
  • 1/2 C sweetner (or equivalent)
  • 1/4 C sour cream
  • 1 tbsp lime or lemon juice
  • 1 tsp vanilla

Crust mix

  • 2/3 cup almond flour
  • 1/3 cup coconut
  • 1 tsp cinnamon
  • 2 tbsp butter melted


Crust mix and setup

  1. Preheat oven to 350

    Line 10 cupcake tin with silicone cupcake liners. You can use paper if that's what you've got, but I've fallen in love with my silicone liners

    Mix all the crust ingredients together in a bowl. Distribute evenly amongst the 10 cupcakes.

    Using a juice glass or other small flat bottomed item, press the crust mix into the bottom of each cupcake.

Cheesecake mix

  1. Put all ingredients for the mix into a blender.

    Starting out low, mix everything until is is smooth.

    Distribute the mixture amongst the 10 cupcakes on top of the crust mix

    Bake for 20-25 minutes at 350.

    Let cool completely

Easy Low Carb Egg Nog

OK, let’s start with the disclaimers. This is not that great fluffy egg nog that everyone waxes rhapsodic about, waiting the whole year for a little pinky raised mini cup of ecstasy. This is not alcoholic. This is not aged. This is nothing more than a quick, inexpensive and delicious replacement for the stuff you get in the jugs at the food mart at some exorbitant price at the holidays.

I like egg nog. I’m on a low carb diet. And this stuff is good. And easy. And low carb. So there.

Low Carb Egg Nog


  • 5 Cups milk can be cow, almond or soy
  • 1 Cup cream
  • 1/2 Cup sugar equivalent
  • 8 eggs
  • 1/4 tsp nutmeg optional
  • 1/4 tsp cinnamon optional
  • 1/2 tsp guar gum optional


  1. Put all ingredients in a blender. Blend until combined. I try not to get too much air into it, but that's up to you.

  2. For sous vide: Put into quart canning should take two, but if you frothed it up real good, you might have a bit more.  Put on screw tops and put in sous vide bath for 1 hour at 155.

  3. For stove top: Put in large saucepan and over medium heat and stirring, bring it to approx 165 degrees. Kill the heat. You don't want to boil this or it gets really eggy...not terrible, but

  4. Cool in the refrigerator and then serve.

Recipe Notes

You can add alcohol to this (dark rum, whiskey, bourbon) if you wish.  It's traditional.  I drink it without.

The spices are optional and they do kind of muddy up the liquid, but taste good. An alternative is to leave them out of the mix, but then sprinkle on the surface of your cupful.

Your choice of milk is up to you. They all taste good, but different from each other. Almond and soy milk will have fewer carbs. I like the taste of cow milk. I make and drink them all.