It’s a beautiful day out there!
Chad and I enjoyed a nice lunch outside at Noodles & Co.
We placed our orders then chose a nice seat in the shade, sipped our drinks and waited for our meals to arrive.
Chad got his usual – the pesto cavatappi with chicken (which I inevitably always end up having some of!)
I usually get the whole grain tuscan linguine (whole grain linguine, broccoli, red pepper, onion, mushrooms, garlic, white wine) with chicken but today I mixed it up and got the Med Salad with chicken:
(I guess it’s a day of trying new things!)
It came with: Romaine, mixed greens, tomato, cucumbers, red onion, olives, cavatappi pasta, chicken, spicy yogurt dressing and feta
Delicious.
Dessert was one of these:
Along with apples, I also have a good number of bananas that are turning fast so I decided to use up a good majority of them by making Banana Nut Muffins with Oatmeal Streusel
I used this Cooking Light recipe and make a couple tweaks that I was really happy with it!
Banana Nut Muffins with Oatmeal Streusel (from Cooking Light)
Ingredients
Muffins:
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 2/3 cup packed brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup mashed ripe banana (about 2 bananas)
- 3/4 cup soymilk
- 3 tablespoons canola oil
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1/4 cup walnut halves
Streusel:
- 6 tablespoons regular oats
- 5 tablespoons all-purpose flour
- 2 tablespoons brown sugar
- 2 tablespoons butter, softened
- 1/4 teaspoon ground cinnamon
Directions:
Preheat oven to 375°.
To prepare the muffins, lightly spoon 1 1/2 cups all-purpose flour and whole wheat flour into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (through salt) in a large bowl; make a well in center of mixture. Combine banana and next 4 ingredients (through egg) in a bowl; stir well. Add to flour mixture. Stir just until moistened; fold in walnuts. Place 12 muffin cup liners in muffin cups. Spoon batter into 12 muffin cups.
To prepare streusel, combine oats and remaining ingredients in a small bowl. Sprinkle streusel over batter. Bake at 375° for 22 minutes or until a wooden pick inserted in center comes out clean.
oh gosh, when i used to live in Indiana I would eat at Noodles & Co. all the time – their thai dishes were soooo good
Totally – I love them!
I’m so jealous of all of these yummy restaurants you get to visit!
Haha – there are definitely some really delicious places to eat here!
I *just* got done baking some kind of banana muffin— wish I would have seen this 15 minutes ago- I would have been alllllll over it!
Looks delicious!!
Thanks! I’m sure yours are delicious too! 🙂
I have two over-ripe bananas just sitting on my counter, definitely going to make this recipe 🙂 Yours look delicious and I love how you photographed them!
Aw thank you! They definitely were really delicious – I highly recommend the recipe!
I always wonder why I never make streusel toppings when they are not really that hard to do…
Haha – I’m the SAME way. For whatever reason I always avoid them! But it’s funny because I had that exact thought as I was doing these – like…”why do I avoid this?!”
Wow, the oatmeal streusel looks amazing! Another tip for using going-brown bananas — peel break into thirds and freeze in a tupperware to use for smoothies. And that way you don’t have to use any ice.
Ooh love that! Thanks for the tip 🙂
those muffins look so beautiful! you have some of the greatest photos of your baking projects i’ve ever seen! 🙂
Aw thank you so much!