Pumpkin chocolate chip muffins

2 cups whole wheat flour

1 1/2 cups flour

1 1/2 cups sugar

2 Tablespoons  pumpkin spice

2 teaspoons soda

1teaspoon salt

1/2 teaspoon baking powder

4 eggs

2 cups pumpkin

1/2 cup melted butter

3/4 cup Greek or plain yogurt

2 cups chocolate chips

Makes 28 

Cook 350 degrees. For 20 to 25 minutes

Liz's Granola Recipe

Link to recipe, click here

• 3 cups rolled oats
• 1 cup blanched slivered almonds
• 1/4 cup wheat germ
• 1/2 package of (14 ounce) package flaked coconut
• 1/3 cup unsalted sunflower seeds (optional)
• 6 tablespoons pure maple syrup

• 6 tablespoons packed dark brown sugar
• 1/4 cup vegetable or coconut oil
• 2 tablespoons warm water
• 1/2 teaspoon salt
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
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  Preheat oven to 250 and lightly grease cookie sheet.
  In a large bowl, toss together oats, almonds, wheat germ, coconut, and sunflower seeds. In a separate bowl, whisk together the maple syrup, brown sugar, old, water, and salt. Pour the liquid over the oats and nut mixture, and stir until evenly coated. I generally use a fork. Spread out on the prepared cookie sheet. If you want some chunky bits, squeeze some small handfuls into little clumps.
  Bake for 1 hour and 15 min in the preheated oven, stirring occasionally until evenly toasted. I only stir it a couple times. Cool and store in an airtight container at room temperature.
  
  

Liz's Banana Bread

Recipe link here

Ingredients

1 1/4

cups sugar

1/2

cup butter or margarine, softened

2

eggs

1 1/2

cups mashed very ripe bananas (3 to 4 medium) 

1/2

cup buttermilk

1

teaspoon vanilla

2 1/2

cups Gold Medal™ all-purpose flour

1

teaspoon baking soda

1

teaspoon salt

1

cup chopped nuts, if desired

Watch Video

Directions 

• 1 Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches. 
• 2 Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans. 
• 3 Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. 

Note: I actully don't add the nuts.