We can label springtime and brunch under “my favorite things” and since Easter brunch is coming up this weekend, I thought I would change up one of my favorites. I had a big bag of heirloom carrots that I didn’t want to go to waste, so I decided to use these sweet white and purple carrots in my carrot raisin muffins. They are not too sweet and with the cream cheese mixed right in, are moist with a nod to carrot cake. Perfect to leave for the Easter Bunny…that’s a thing right? Just like Santa? Because I could totally use these as a midnight snack. Ha!
2 cups grated carrots (the heirlooms are pretty, but this is also delish with regular orange carrots)
4 ounces softened cream cheese
1 1/2 cups sugar
1 teaspoon vanilla
2 teaspoons cinnamon
1/2 cup coconut
2 teaspoons baking soda
2 cups flour
1/2 chopped walnuts or pecans
Preheat the oven to 350 degrees. Using a grater or food processor, grate carrots in a bowl and set aside. In a mixer, blend eggs, cream cheese, sugar and vanilla until smooth. Add in carrots, coconut and cinnamon. Stir in baking soda, then add in flour a little at a time until well mixed and stir in nuts. Fill muffin tins with liners and spoon in about 3/4 of the way full. Bake for 18-20 minutes.Read More
I just signed up for my fifth half marathon — yay! When I am in training mode for a race or working out a lot, it’s all I can do sometimes to not constantly complain of being hungry. This is a good problem, right? But that being said, it can be a pain to constantly have this burden of needing to feed myself, so I look for high protein foods that are healthy, keep me full longer, and help strengthen the muscles I’m building. These banana protein muffins are an easy solution and I pop them all in a gallon sized bag in my freezer to make easy before or after workout snacks. YES!
2 1/2 cups oats
1 scoop vanilla protein powder
1 tablespoon baking powder
2 ripe bananas, mashed
1/2 cup vanilla Greek yogurt
1 teaspoon vanilla extract
1 teaspoon cinnamon
2-3 tablespoons flaxseeds, chia seeds, or 1/2 cup chopped nuts/raisins/chocolate chips (optional)
Preheat oven to 400 degrees. Mix together banana, eggs, yogurt, and vanilla extract until well blended. Add protein powder, cinnamon, and baking powder. Slowly add oats about 1/2 cup at a time until you get a good consistency. Stir in flax seeds, chia seeds, nuts, raisins, or chocolate chips. Pour batter into lined baking cups about 2/3 full. Bake for 15-17 minutes or until toothpick comes out clean.Read More
My weekends always seem to fill up with one thing or another, so there are few things I love quite as much as just a lazy morning at home, rolling out of bed and making a homemade breakfast in my Jammies. Yes, I have a toddler, but this kid sure loves to sleep in. I actually think he would do it every day if I let him. Don’t worry, he makes up for that by not going to bed until 10:30 or 11 most days, but that’s another story.
Anyway so I decided this Saturday to whip up a little something special to celebrate the fact that we were at home and not going much of anywhere since we are attempting potty training this weekend. Eeek! These mixed berry muffins with crumble topping are divine!
Mixed Berry Muffins With Crumble Topping
1 1/2 cups all-purpose flour
2/3 cups sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/3 cup milk
1 cup mixed berries (I used frozen raspberries, blueberries and blackberries)
Crumble topping ingredients
2 tablespoons butter
1/4 cup sugar
2 tablespoons flour
Preheat oven to 400 degrees. Mix together eggs, oil, salt, baking powder and sugar. Stir in flour one cup at a time. Add mixed berries and fold into mixture.
In a separate bowl mix together butter, sugar and flour for crumble topping, using a fork to separate into clumps. Scoop into lined baking tins and sprinkle topping on top. Bake for 20-25 minutes.Read More
I’m always on the lookout for healthy versions of recipes. I’m not one to skimp on delicious treats, but healthy food means often I can eat more, and let’s face it, I love eating. This healthy cookie recipe totally delivers in the taste department compared to a lot of others I have tried that always seem to be lacking enough that they don’t really fulfill my craving (I may or may not have just eaten my fourth cookie as I’m writing this…) Beyond not having added fat and sugar, they also have healthy ingredients added in there so they are not just “not bad” for you, they are actually good for you. BONUS! Now whenever I have bananas that are a bit sad, this is my go-to treat! AND I don’t feel one bit guilty sharing these with my toddler or my husband who is trying to eat healthy.
4 over-ripe bananas
2 cups oatmeal
1/3 cup shredded coconut
1-2 tablespoons flaxseed
1 tablespoon chia seeds
2 tablespoons wheat germ
1/4 cup chopped nuts (I used walnuts)
1/4 cup semi-sweet chocolate chips
Preheat the oven to 350 degrees. Mash bananas and mix with egg. Add in oatmeal, coconut, seeds, and wheat germ and stir until well mixed. Stir in chocolate chips and nuts. Scoop onto a cookie sheet with a spoon and bake for 15 minutes.Read More
This morning I came downstairs hungry and realized we had three ripe bananas that were begging to be made into something. Now normally I have a system for my bananas — if I have 2 ripe bananas I make pancakes, 3 I make bread and 4 I make my usual banana muffin recipe. But when I peeked in the fridge I realized we had no milk, no eggs and no butter. What’s a girl to do? So I experimented a bit and made these vegan banana muffins since we were out of everything! And my, are the moist and delish for being pretty healthy too. Whole grains + sunflower seeds, pecans, and flax seeds give them rich flavor…plus I added some chocolate chips, just for good measure.
3 ripe bananas
1 teaspoon vanilla
1/2 cup maple syrup
1/3 cup canola oil
1/3 cup coconut or almond milk
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
3 tablespoons sugar
1 teaspoon baking soda
1 cup whole wheat flour
1 cup oatmeal
1/2 cup nuts or seeds (I used sunflower seeds, flax seeds, and pecans)
Pre-heat oven to 375 degrees. Mix together wet ingredients. I like to mash the bananas right in my Kitchenaid mixer before adding all the rest. Then add the remaining dry ingredients, followed by the nuts and seeds. Scoop into greased muffin pan and sprinkle a few nuts on top. Bake for 18-20 minutes. Makes 12-16 muffins.Read More
I’m always looking for healthy recipes to try, and while playing on Pinterest the other day, I found this banana bread recipe with honey and applesauce. I really suck at following recipes, so of course I made my own version with a few changes to fit my taste.
I sometimes find recipes that use all wheat flour taste funny because 1) the wheat flavor overpowers the rest and 2) wheat flour cooks hotter/burns easier. I kind of have a love affair with oats in baking, and they add a nice “earthy” flavor, as my mom calls it. This recipe is definitely healthier than my shortening version, but it doesn’t leave more to be desired like some health food — aka “I’m eating this to be healthy, but I may as well not eat it at all because it tastes nothing like the ‘real’ version.” I also reduced the amount of honey since the blackberry honey I have is super sweet. If you are using clover honey, you may want more, but I feel like it has a good amount of sweetness.
Now that I have the recipe just right, those other three bananas sitting in my banana hammock better be wary. I think another loaf may be necessary!
Whole Wheat and Oat Banana Bread with Honey and Applesauce
3 overripe bananas, mashed
1/2 cup applesauce
2/3 cup honey
1 teaspoon baking soda
1/4 teaspoon salt
1 cup whole wheat flour
1 1/4 cups oats
1/2 cup walnuts, chopped (optional)
Preheat your oven to 350 degrees F (I cooked at 365 in higher elevation). In a mixing bowl, combine mashed bananas, applesauce and egg. With my mixer I don’t even pre-mash the bananas, I add in chunks and let the mixer do the work. Stir in honey until well blended making sure it doesn’t sink to the bottom of the bowl. Mix in baking soda and salt, followed by flour and oats until the batter is thick. Stir in walnuts. Pour into a greased loaf pan. Bake for 60 to 65 minutes, or until a toothpick comes out clean.