You'll go bananas over these muffins. Seriously, bananas.
I'm always trying to find a way to make breakfast more interesting. I love my whole wheat toast with peanut butter and banana, and I love my overnight oats with chia seeds and fresh fruit. The next logical step? Combine them! High in fiber, omega-3's and potassium, these muffins pack a nutritional punch.
Here's what you'll need to make Banana Oat Breakfast Muffins (makes 10-12 large muffins):
- 2 1/2 cups old fashioned oats
- 1 tsp baking powder
- 1 1/2 tsp cinnamon
- 1 TBS chia seeds
- 1/4 tsp salt
- 3 medium ripe bananas, mashed (about 1 1/2 - 2 cups)
- 2 egg whites
- 2 tsp vanilla extract
- 1 cup unsweetened almond milk - vanilla is great!
Preheat oven to 350 degrees F. In a large mixing bowl, combine oats, baking powder, cinnamon, chia seeds and salt. In a separate mixing bowl, combine bananas, egg whites, vanilla extra and almond milk. Combine the wet ingredients into the dry, mixing thoroughly with a spatula until evenly combined.
Line muffin tins with cupcake cups or spray well with non-stick cooking spray. Fill muffin cups until almost full - they will not rise much. Bake for 30-35 minutes, or until the muffin is completely set in the middle. Allow the muffins to cool before removing from the muffin tins, or serve warm with some peanut butter and extra chia seeds! A giant cup of coffee makes this breakfast complete and satisfying.
Breakfast & snack tip: Make these muffins Sunday evening, and you'll have a quick, easy Monday morning breakfast. Grab one for a mid-day snack and serve with some yogurt and fruit.
With no added sugar, these breakfast muffins are great for those watching your sugar intake. If you like to have a more indulgent breakfast, which I sometimes do, then this next recipe is for you. Having something sweet in the morning may curb your afternoon sugar craving. Personally, I can have chocolate any time of day, and I will usually reach for any dark chocolate or raw cacao nibs.
While many say that chocolate "can help you lose weight," or "is healthy for you," it's all up to how it makes you feel. If you're going to have sweets, do it right, and skip the artificial sweeteners.
These cookies were not originally meant to be for breakfast, but they definitely could be. If you're not one for a big breakfast, having a small treat loaded with whole grains, protein and antioxidants is the perfect solution.
Here's what you'll need for my Peanut Butter & Cherry Chocolate Chip Cookies (makes 12-15 small cookies):
- 1 cup whole wheat flour (or 1 1/2 cups old fashioned oats)
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/4 cup sugar
- 4 TBS peanut butter - creamy or crunchy, your choice!
- 1 cup unsweetened applesauce
- 1/3 cup roughly-chopped dark chocolate or 1/2 cup dark chocolate chips
- 1/3 cup chopped frozen cherries
Preheat the oven to 350 degrees F. In a large mixing bowl, combine flour (or oats), baking powder and salt. Mix until thoroughly combined.
Add in vanilla, sugar, peanut butter and applesauce and mix well. Fold in chocolate and cherries gently, as to not break up the cherries too much.
Line baking sheets with parchment paper. Scoop cookies out onto the baking sheet with a tablespoon. If you use a large ice cream scoop, you will yield 8-10 large cookies. Bake for 10-12 minutes, or until the cookies are completely set and golden in color. Allow to cool for 5 minutes before serving - they are awesome served warm.
Creative variations: chopped nuts, 1 medium ripe mashed banana (add more flour or oats if you do this), cinnamon, chopped crystallized ginger, and/or chia seeds
Make your mornings more delicious - have dessert first.
*Learn more from the blogs that inspired these breakfast treats: muffins & cookies