Pumpkin Muffins

I regularly make Whole Wheat Banana Muffins. They are healthy and delicious. We eat them for breakfast and can easily pack them in the lunchbox for school. But when the season of fall arrives I like to switch them up a bit and make Whole Wheat Pumpkin Muffins. We all love them just as much as the banana muffins and it gives us all the feelings of fall.

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Whole Wheat Pumpkin Muffins

Ingredients

  • 1/3 cup of coconut oil
  • 1/2 cup of honey
  • 2 eggs
  • 2 cups of pumpkin
  • 1/4 cup of almond milk
  • 1 tsp. baking soda
  • 1 tsp. vanilla extract
  • 1/2 tsp. of salt
  • 1/2 teaspoon of cinnamon(You can definitely use pumpkin pie spice mix instead if you prefer.)
  • 1 tsp. of sugar
  • 1 3/4 cups of white whole wheat flour
  • 1/3 cup of quick oats plus a little more for sprinkling on top.
  • 1 tsp. of cinnamon sugar to sprinkle on top.

Directions

  1. Preheat the oven to 325 degrees. Grease all 12 cups of your muffin tin or use paper liners.
  2. In a large bowl, beat the coconut oil and honey together with a whisk. Add the eggs and beat well. Mix in the pumpkin and almond milk, followed by the baking soda, vanilla extract, salt, cinnamon and sugar.
  3. Add the flour and oats to the bowl and mix.
  4. Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats. Then sprinkle with cinnamon sugar. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

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Smoothie Bowl

Acai Bowl

Make Ahead

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Kid-Friendly Breakfast Options

I feel the most important meal for kids is breakfast. They get rushed off in the morning and are expected to have energy and patience all day while they learn. That certainly can’t be done with a big bowl of sugary cereal or a cinnamon bun in the morning. Way back before I had kids, I was a teacher. I saw the difference between the kids that had a nutritious breakfast and the kids that did not. I taught kindergarten for a year and I used to get in trouble because I let them rest their heads on their desks in the afternoon. Most of them fell asleep. Poor babies needed a nap. Guess that’s why I’m not a teacher anymore. Lol.

But there are so many options for breakfast. It just might take a little time to make ahead each week.

I made a list of some of my favorite kid friendly breakfast items that will give your kids the energy they need to keep their brains on point all day. Most of these can be used for  lunch or snack as well!

  1. Eggs: When I eat an egg or two I am full for hours. It gives me energy and prevents me from snacking like I usually do.
    • Hard Boiled Eggs: I usually hard boil 6 at a time. These can be eaten with just salt and pepper. I love them dipped in mustard as well. That’s usually my mid morning snack while I’m rushing around. My son loves deviled eggs. Take the yolk out and mix with a little mayo, salt and pepper. Put the mixture back in the middle of the egg and sprinkle with paprika! Hard boiled eggs can also be used in salads or to make a quick and simple egg salad. I also love chopped egg and avocado. Chop one of each and stir together. Sprinkle with Trader Joe’s everything but the bagel seasoning and that is it!
    • Egg Muffins: My son Dominick has two for breakfast and sometimes two before bed. He’s growing and always hungry!
  2. Muffins: The muffins we buy at the store have some scary ingredients.
    • Whole Wheat Banana Muffins: These are filled with great ingredients and taste delicious! I have to hide them from my husband because he will eat the whole batch! My son Matthew has one as a snack in school and two for dessert.
    • Pumpkin Muffins: It does not have to be Halloween to enjoy pumpkin muffins! If bananas aren’t your thing, all you need is a can or two of pumpkin…
  3. Bring on the smoothies! I am a big fan of smoothies. I love that you can customize them with what you like. They can also be prepared in freezer bags and placed in the freezer. All you have to do is dump it in the blender and add your choice of water, milk or juice!
    • Triple Berry Smoothie: This is my go to smoothie that everyone in my family enjoys. I love that there is a big bunch of spinach in it!
    • I also make a very simple kid friendly smoothie some mornings that both of my boys love. No spinach, but a great big serving of fruit!
      • 1 cup of frozen strawberries
      • 1 frozen banana
      • 1 cup of watermelon
      • 1/4 cup to 1/2 cup of orange juice
    • Smoothie Bowl: If sometimes your kids need a little bit more crunch to their breakfast, you can make a smoothie bowl. We enjoy it with peanut butter and granola with some sliced bananas on top. Simple and delicious.
    • Strawberries and Cream: The perfect deconstructed smoothie for your picky eater.

 


  • Ok, so this one simple tool will assist you with all these healthy foods.  Egg Slicer 
  • And if you are in the market for a muffin pan, this would be perfect!
  • This Ninja Blender will make your life a lot easier when you start on your smoothie adventure!

***My posts contain affiliate links and I will be compensated if you make a purchase after clicking on my links.***

 

Whole Wheat Banana Muffins

I have two boys that are growing fast and are always hungry. I’m constantly looking for healthy snacks and meals to fill their bellies up so they stop eating! I found a healthy recipe for whole wheat banana muffins about a year ago (I can’t find the original recipe online, but it was great) and we got hooked. I made very little changes and they are perfect! If you buy muffins in the store, the ingredients are actually scary… These ingredients are simple and clean! I usually freeze them for the week and pull out a few each day. I  have one for breakfast with my smoothie or throw one in the kids lunch boxes. My son Matthew will pick one of these muffins for dessert over ice cream, believe it or not. I am not a baker and these come out perfect every time!

***My posts contains affiliate links and I will be compensated if you make a purchase after clicking on my links.***

Whole Wheat Banana Muffins

Ingredients

  • 1/3 cup of coconut oil
  • 1/2 cup of honey
  • 2 eggs
  • 3 mashed ripe bananas
  • 1/4 cup of almond milk(I use almond coconut milk)
  • 1 tsp. baking soda
  • 1 tsp. vanilla extract
  • 1/2 tsp. of salt
  • 1/2 teaspoon of cinnamon
  • 1 tsp. of sugar
  • 1 3/4 cups of white whole wheat flour
  • 1/3 cup of quick oats plus a little more for sprinkling on top.
  • A handful of chopped walnuts
  • A handful of semi-sweet chocolate chips
  • 1 tsp. of cinnamon sugar to sprinkle on top.

Directions

  1. Preheat the oven to 325 degrees.  Grease all 12 cups of your muffin tin or use paper liners.
  2. In a large bowl, beat the coconut oil and honey together with a whisk. Add the eggs and beat well. Mix in the mashed bananas and almond milk, followed by the baking soda, vanilla extract, salt, cinnamon and sugar.
  3. Add the flour and oats to the bowl and mix.  Throw in the walnuts and/or chocolate chips(tastes great with both).  Mix them in.
  4. Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats.  Then sprinkle with cinnamon sugar.  Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.

Other healthy breakfast options…

Pumpkin Muffins

My Go To Smoothie

Tropical Delight

Strawberries and Cream

As a kid I was a very picky eater. I didn’t really like much and tortured my poor parents. Breakfast was a challenge. My sisters always laugh that my mom would go in the fridge and ask me for an hour, “Do you want this, how about this?” Well, in the morning if I didn’t want anything else she would cut up strawberries and bananas and cover them in a bowl with half and half. And it was delicious.

So years go by and I never thought about strawberries and cream, until one day I went to my friend Mita’s house for a quick visit. When I walked in she handed me a bowl of strawberries and cream. I took a double take because that was such a different thing to serve, especially since my mom used to make it for me as a kid. But it was so comforting and yummy. If you guys have picky eaters out there, chop up some fruit and cover it with cream. My mom did it a little different than Mita(she covered hers with heavy cream and I think sprinkled it with sugar), and I use almond milk and add granola, but all ways it would be great!

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Strawberries and Cream

Ingredients

  • 1 carton of chopped strawberries
  • 3 bananas, sliced
  • almond milk, half and half, heavy cream or any milk you prefer
  • your favorite granola(I prefer peanut butter granola)
  • Sugar to taste(optional)

Directions

  1. Place chopped fruit in each small bowl.
  2. Sprinkle with a little sugar(optional).
  3. Top with granola.
  4. Add your favorite milk and enjoy!

Simple Egg Salad

With Easter around the corner most of us will have a lot of hard boiled eggs hanging around. In my house we actually love hard boiled eggs with a little salt and pepper, so we have them around all the time. As easy as egg salad is, for some reason I don’t make it a lot. I always loved egg salad as a kid and still do. My son Dominick loves it also! So we shared some for lunch and it was filling and delicious.

If you need to know how to get perfect hard boiled eggs, follow the link below. Good ole Martha:

https://www.marthastewart.com/354061/perfect-hard-boiled-eggs

***My posts contain affiliate links and I will be compensated if you make a purchase after clicking on my links.***

Simple Egg Salad

Ingredients

  • 8 hard boiled eggs
  • About 2 tablespoons of mayo(start with less and add more as needed)
  • Salt and pepper to taste
  • 1 stalk of celery, diced small
  • Small of amount of onion, about 2 tablespoons, diced small(I used red onion this day, but you can use whatever type of onion you have)

Directions

  1. Peel the eggs and put in a medium bowl.
  2. Cut into chunks with fork and knife.
  3. Add mayo and mix by smashing with a fork so it is all combined. (You don’t want to drench it in mayo. It just needs a little bit to coat it.)  My mom doesn’t add anything else at this point and it is still delicious!!
  4. Add the celery, onion salt and pepper and mix until combined.

Serve on toasted buns, with crackers or just like that!!

Enjoy!

If you like this recipe, you will also like…

Uncle Joe’s Simple Salad

Italian Salad(Pasta or no Pasta)

Kid-Friendly Breakfast Options

 

Irish Soda Bread

Every year when St. Patrick’s Day comes around my husband (he’s mostly Irish, 83% to be exact based on his 23 & Me results) says we better celebrate. We are not big drinkers, so cheers to one beer🍻. And green is not my color, so you won’t see me wearing a green shirt. I did make corned beef and cabbage a couple of times and no one really enjoyed it but me! A couple of years ago I mentioned that my mom used to buy Irish Soda Bread every year from the bakery when St. Patrick’s Day came around. That was how we celebrated; of course with food. My husband casually mentioned how his mom and Grandma make it every year. And it’s a recipe of his Great Grandma’s in Ireland! 🙀So we got to baking. And we sat and ate a loaf of bread. Be prepared! Make this your carb day for sure!

This is best hot out of the oven with salted butter. You can heat it in the oven or toaster the next day for breakfast with a cup of coffee☕️.

Enjoy! And Happy Saint Patrick’s Day!

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Irish Soda Bread

Ingredients

  • 4 cups of flour
  • 1/2 cup of sugar
  • 2 teaspoons of baking powder
  • 3/4 teaspoon of baking soda
  • 1 teaspoon of salt
  • 1 cup of buttermilk
  • 1 cup of sour cream
  • 1 egg
  • 1 stick of unsalted butter(1/2 cup), softened
  • 3/4 cup of raisins
  • 1 more egg to brush on the top before you bake

Directions

  1. Preheat oven to bake 375(use convection if you have it)
  2. In a large bowl mix the flour, sugar, baking powder, baking soda and salt.
  3. Add the buttermilk, sour cream, 1 egg, and butter.
  4. Mix well until combined.
  5. Add the raisins(use more if you like it sweeter)and mix them in.
  6. Place all the ingredients in a greased loaf pan.
  7. Make an X on the top with a knife.
  8. Beat the remaining egg with a drop of water.
  9. Brush it on the top.
  10. The original recipe says to bake for one hour. This will vary depending on the size of the pan you cook it in and your oven. It should be brown on the top when it is done. Check it after 40 minutes to see how it looks.

If you like this recipe, you will love…

“Crowd Pleasing” Rice Pudding

Annie’s Crumb Cake

 

 

 

Egg Muffins

I really love to start my day healthy. It may not always end up that way, but if I could give us all a head start, that works for me. I like to prepare quick, healthy breakfasts ahead of time so I don’t have to do much cooking in the morning. I enjoy taking it easy and drinking my coffee while I plan for all the other big meals. I have been making these egg muffins for a while now. They are filled with veggies and protein and are delicious. They go quick because everyone grabs them throughout the day, so double the recipe if you want to have enough on hand. They can easily be stored in the fridge or freezer. I take a few out of the freezer each day and put them in the fridge. It takes about 20-40 seconds to heat it in the microwave. We like to add a dab of Sriracha on top for a little spice!

***Keep in mind that any of these veggies and cheese can be replaced with what you have in the house or what you prefer!***

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All you will need to get started is a muffin pan!

Egg Muffins

  • Servings: 6
  • Difficulty: Easy
  • Print

Ingredients

  • 8 eggs
  • 1/2 of a small onion, diced small
  • 1 container of baby bella mushrooms, rinsed and chopped small
  • 1-2 handfuls of baby spinach, chopped
  • 1 piece of Swiss cheese, broken up into small pieces
  • 3 or 4 pieces of bacon broken up into little pieces(I use this if I already have some leftover in the fridge, otherwise I’ll leave it out)
  • 2 tablespoons of milk or 1/2 and 1/2
  • salt and pepper

Directions

  1. Preheat oven to 375 degrees.
  2. Spray muffin pan with non stick cooking spray.
  3. In a large bowl mix together the eggs, veggies, cheese, bacon and milk. Season with salt and pepper.
  4. Mix until it is all combined.
  5. Evenly distribute the egg mixture into the muffin pan.
  6. Bake for about 15 minutes or until fully cooked.

Enjoy!

If you enjoyed this recipe you will also like:

Simple Egg Salad

Pumpkin Muffins

Whole Wheat Banana Muffins

Homemade Bagels