NOT JUST A SUNDAE. BUT A BANANA MUFFIN SUNDAE!
What’s the TWIST with these outrageous warm Banana Muffin Sundaes? Vegan chef Dr. Tionna Jenkins, Founder & CEO of Plate It Healthy and O’nita Lee Foods & Products, joins us today #LunchBreakLIVE! This special dessert is to die for, heaven in every bite. But what’s the “twist?” Watch the video to find out.
EXPERIENCED IN ALL THINGS HEALTH, WELLNESS, AND VEGAN!
A public health leader, consultant, entrepreneur, and plant-based specialist, Dr. Tionna L. Jenkins, has over 15 years of public health experience and is dedicated to helping communities, organizations, and individuals towards improving the lives of people.
As the Founder & CEO of Plate It Healthy and O’nita Lee Foods & Products, LLC. she leads this public health and wellness firm created to share delicious plant-based and vegan meals, prevention strategies, promising practices, and policies through a service-based business model; offering consultative services, cooking courses, and producing consumer-packaged-goods (CPG) sold via e-commerce retail and wholesale, specializing in small-batch jams, granola, and sauces.
Dr. Jenkins has been featured in national and local publications through both traditional and social media outlets, such as Heart & Soul Magazine, Ebony Magazine, FIT Arkansas, Soiree Magazine, Arkansas Money & Politics, Arkansas Democrat-Gazette, KATV, Channel 7, Good Morning Arkansas, KTHV-Channel 11, The Vine, KARK, News Channel 4.
Additionally, Dr. Jenkins has been a featured guest and contributor on large social media platforms like Plant-Powered Sista’s, Afro-Vegan Society, Femme Fit Fitale, Black Women Losing Weight and Black Woman Transformation, celebrity chef Babette Davis and Terrah Bennett Smith podcast, “Sunday Bites and Tidbits in partnership with JaneUnChained News Network.
Dr. Jenkins’s plant-based journey started 7 years ago when her scariest encounter of wearing a heart monitor because of increased tightening, chest pain, and stress levels were at an all-time high. Knowing that her family had a history of chronic disease (e.g., heart disease, diabetes, etc.) and that her paternal grandfather and father passed away at a very young age, she knew she had to do something different and so she did.
It was also through embracing this lifestyle, she was able to lose over 80-pounds and promote a healthier lifestyle where she now consults and teaches the blueprint to both individuals and corporations on how to integrate and transition.
Dr. Jenkins earned a Ph.D. in public policy from the University of Arkansas, an MPH from the University of Arkansas for Medical Sciences, and a B.S. from Philander Smith College. She also holds a non-profit graduate certification from the University of Arkansas at Little Rock and certifications from both T. Colin Campbell Center for Nutrition Studies at Cornell University (New York) and Emory University (Georgia) in plant-based nutrition and diabetes management.
She has been recognized for her achievements and held numerous national and local board appointments, including the U.S. Department of Health & Human Services Health Equity Council, a subject matter expert in diversity, equity and inclusion (DEI) by the Alliance for Reaching Community Health Equity, Arkansas Business 40 Under 40, a national fellow for Association for Black Foundation Executives (ABFE), and currently serves on the Board of Directors for Arkansas Children’s Hospital and Board of Trustee member for Philander Smith College.
Stay in touch with her on social media:
IG: @drtionnajenkins. @OnitaLeeFoods.
Facebook: @PlateItHealthy. @OnitaLeeFoods
www.plateithealthy.com is her website for cookbooks, wellness shirts, and to inquire about cooking courses and consultations.
www.onitaleefoods.com is her website for her food product line of jams, granola, and sauces. Sign up to get on the email list for pre-sale notifications.
BANANA MUFFIN ATOP AN ICE CREAM SUNDAE? YES PLEASE!
This dish is super fun, delicious, and easy to make! All you need are a few simple ingredients to make banana muffins, and then just add everything else you would put on a sundae.
However, this sweet treat has a twist. The twist that was added to this recipe is that the banana muffins are WARM, so moist, and OHHH so good! After you add the banana muffins, you just top the sundae with some of your favorite toppings, like ice cream, whip cream, nuts cherries, and any type of vegan caramel or chocolate sauce you like.
Share this deliciousness with friends and family! They are sure to enjoy this delicious treat, no matter the season! SWEETS are always in style!
Warm Banana Muffin Sundaes
- 1 1/3 cups mashed very ripe banana 3.5 medium to large bananas
- 2 tablespoons ground flaxseed
- 1/3 cup plant-based milk almond sweetened
- 1/3 cup coconut oil melted OR 1/3 cup of vegan butter, melted
- 2 tablespoons pure maple syrup OR 2 tablespoons of molasses
- 2 teaspoons pure vanilla extract
- 1/4 cup plus 2 tablespoons coconut sugar
- 1/2 cup rolled oats Gluten Free
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups spelt flour or whole-grain spelt flour
- ½ teaspoon of cinnamon
- ½ teaspoon of nutmeg
- Toppings: vegan ice cream, chocolate chips, O’nita Lee Foods granola, cherries, strawberries, nutmeg, cinnamon and coconut brown sugar.
- Preheat the oven to 350°F (180°C). Lightly spray a 9x5-inch loaf pan with oil and set aside or use vegan butter
- In a large bowl, mash the banana until almost smooth.
- Combine the mashed banana with the wet ingredients below into a large mixing bowl. Feel free to use the hands-free mixer. Blend for about 5-8 minutes on low to medium speed.
- Stir the wet ingredients of ground flax, milk, melted oil (or vegan butter) maple syrup, and vanilla into the banana until combined.
- Stir the dry ingredients (sugar, oats, baking soda, baking powder, salt, cinnamon, nutmeg and flour) into a separate bowl. For a finer option, you can use a shifter to “shift” the dry ingredients prior to mixing with the wet ingredients.
- Add all the dry ingredients into the wet mixture, gradually. Please do not add all at once. Continue to blend for about 5-8 minutes until smooth on a low to medium speed.
- Spoon the dough into the loaf pan and spread out evenly. Add your desired toppings and gently press them into the dough to adhere.
- Additionally, you can spoon the dough into a muffin pan. Prepare the muffin pan the same as the loaf pan, bake on 350 degrees Fahrenheit for 20-25 minutes or until golden brown.
- Remove from the oven, allow to cool for 10-15 minutes, add your desired toppings and sprinkle additional cinnamon, nutmeg and coconut sugar if desired.
WOW! WOW! WOW!
This recipe looks so incredibly delicious with the added twist of a warm banana muffin. Give this sweet treat a try and let us know how you liked it. Take a photo of your finished sundae and tag @JaneUnChainedNEWS on Instagram. Interested in other easy vegan recipes to try? Hop on over to the #LunchBreakLIVE page, where we have a ton to choose from. Until next time…keep cookin’!
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Donna Dennison is an UnchainedTV writer, graphic designer, video editor, and IG contributor. Donna is also a creative in the film industry.