Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.
The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!
We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.
Chocolate Chip Banana Muffin Recipe
This breakfast treat combines the tropical flavors of banana and toasty coconut sugar, a sweetener rich in B-vitamins and minerals, that is less processed than cane sugar. Ceylon cinnamon and nutmeg add complementing spice flavors, while yogurt adds a slight tang in addition to allowing us to use less oil.
Level of Difficulty:Easy
Cook Time:20 Minutes
Prep Time:15 Minutes
- 1 tablespoon
ground flax seed meal
- 3 tablespoons
- 1 ½ cups (165 grams)
all purpose flour
- 1 1/2 tablespoons
- 3/4 teaspoon
- 1/2 teaspoon
- 1/4 teaspoon
- 1/4 teaspoon
- 1 cup (235 grams)
mashed ripe banana
- 1/4 cup + 2 tablespoons (75 grams)
- 1/4 cup + 2 tablespoons (96 grams)
plain, lowfat yogurt (dairy or non-dairy)
- 1/2 cup (125 ml.)
- 1 teaspoon
- 1 ½ cups (255 grams)
semi sweet chocolate chips
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
In a tiny bowl or ramekin, use a fork to combine flax meal with hot water and set aside.
In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Whisk and set aside.
Add mashed banana, coconut sugar, yogurt, canola oil and vanilla to a medium bowl. Whisk until combined, then add to bowl of dry ingredients.
Whisk dry and wet ingredients together until a batter forms, taking care not to over whisk. Fold in chocolate morsels and distribute batter evenly among a twelve cup muffin tin.
Bake muffins in oven for fifteen to twenty minutes or until golden around edges and toothpick inserted in the center of a tester muffin comes out crumb free. Allow to cool before eating.