I love me a new cookbook! Add to that it’s written by a fellow Dietitian AND a friend AND we share a name…pretty spectacular combination if I do say so myself!

Enter “World Food for Student Cooks: Healthy, delicious, easy-to-make dishes for the food-truck-loving, noodle-slurping, taco-crunching, mac-n-cheese-loving student.” This cookbook is full of healthy, tasty and budget friendly recipes that are targeted at those with basic entry level cooking skills. Student or non-student alike, your bellies will be happy!

Now this little gem of a cookbook isn’t out in the bookstores yet; however, you can pre-order it HERE. We have had the special opportunity to preview and test a few of the recipes…yum!

The kid’s team at Bent Fork Nutrition had first choice of the recipes…Best Banana Muffins for the win!

Ingredients:

•  3 fresh or frozen bananas (thawed)
•  1 egg
•  1/2 cup nonfat plain yogurt
•  1/4 cup honey
•  1tbsp vanilla extract
•  1 cup whole wheat flour
•  1/4 cup ground flaxseed
•  1tsp baking soda
•  1/2 tsp cinnamon
• 1/2 cup mini chocolate chips (optional)

Directions:

1. Preheat oven to 350F. Coat 12 cup muffin tin with cooking spray or paper liners. Set aside.
2. In food processor or blender, puree bananas, yogurt, honey and vanilla until blended and smooth. In a bowl, whisk flour, flaxseed, baking soda and cinnamon.
3. Stir in banana mixture, just until combined. Fold in chocolate chips.
4.  Evenly divide batter among muffin cups.
5. Bake in oven until puffed and centers spring back when gently pressed, about 20min.