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!

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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

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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

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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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Click here to shop some of my favorite items.

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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

Triple Berry Smoothie

Happy New Year! I wonder how I got through my days before smoothies… It is such an easy meal or snack. And they always make me feel good. I try to prepare our smoothies for the whole week so we can grab them on the go, in the morning, or whenever we need a quick meal.

There is one thing you will definitely need before you get started on your smoothie making skills. You have to have a good quality blender. I LOVE my NINJA! I have the old model and love it.

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Triple Berry Smoothies

Ingredients

  • 1/4 cup of Spinach or kale or both(I use spinach)
  • 1/2 tablespoon of Chia seeds(Or Flax seeds or both)
  • 1 Banana(I keep plenty in the freezer peeled and cut in half, so when I need them I have them.)
  • 1 cup of Mixed Berries(I get the big bag of triple berry blend at BJ’s. You can use whatever variety you like. There’s tropical blend or just strawberries. Sometimes I put the fruit that is gonna go bad in a day or two in the freezer and use that.)
  • 1 & 1/2 cups of Almond milk( I can’t live without the Califia Toasted Coconut. It’s really tasty and healthy)

Optional ingredients:  

  • 2 tablespoons of 2% Greek yogurt- (plain, vanilla or coconut)
  •  1 scoop of protein powder
  • a splash of leftover coffee
  • 1/4 cup of quick cooking oats
  • 1-2 tablespoons of nut butter(I prefer almond or peanut butter)
  • 1 teaspoon of coconut oil
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of honey

Directions

  1. Dump all of your ingredients in your blender and blend until it is a smooth consistency.

Enjoy!

If you like this recipe you will love these:

Acai Bowl

Homemade Bagels

Make Ahead

Pumpkin Muffins

Overnight French Toast with Pecans

I LOVE Christmas morning. How could it get any better? The Christmas tree is lit, presents are everywhere, the kids are happy and my coffee is brewing… Let me tell you, Overnight French Toast with Pecans will make Christmas morning even more magical as the smell of cinnamon fills the air as breakfast bakes. I hope you give this a try and start a new tradition for your family. Merry Christmas 🤶🏼

I’ve been seeing a lot of recipes for overnight french toast and really had to try it myself. I am a big fan of french toast because it is such a simple, budget friendly meal that the whole family loves. So to think I could prepare it the night before and just bake it the next day was amazing.

This recipe was adapted from several recipes I found online. So, a big thanks to all those bloggers that tried this before me. Some of the recipes were just too sweet and heavy for us in the morning. I definitely cut out some butter and sugar. And the pecans take it to the next level.

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Click here to shop your favorite Pampered Chef Products.

There are a few items you will need before you begin your french toast…

Rectangular Baker

Mixing Bowls

Bread Knife

Sugar Shaker

Overnight French Toast with Pecans

  • Servings: 6
  • Difficulty: Easy
  • Print

Ingredients

  • 1 loaf of Challah bread
  • 1/2 stick of butter, melted
  • 1/2 cup of brown sugar
  • 3 eggs
  • 1 cup of milk
  • 1 tsp. of vanilla extract
  • 3 tsp. of cinnamon sugar
  • 1/2 cup of chopped pecans
  • powdered sugar
  • syrup

Directions

  1. Add the brown sugar to the butter and stir.
  2. Spread the mixture on to the bottom of a baking dish.
  3. In a large bowl, mix the eggs, milk and vanilla extract.
  4. Slice the bread into thick slices.
  5. Transfer the whole sliced loaf to the baking dish.
  6. Pour the egg mixture over the loaf of bread while separating each slice so the mixture goes on evenly.
  7. Sprinkle the cinnamon sugar over the whole loaf.
  8. Top with the chopped pecans.
  9. Cover with aluminum foil and leave in the fridge until the morning.
  10.  Preheat the oven to 350.
  11. Take the french toast out of the fridge for about 15 minutes so that it comes to room temperature.
  12. Bake for 30 minutes covered.
  13. Take aluminum foil off and bake for another 15 minutes.
  14. The top should be crispy and the bottom should be soft.
  15. Serve with a side of fruit. Sprinkle with powdered sugar and drizzle with syrup.

Enjoy!


If you enjoyed this recipe you will also like…

Bread, Milk and Eggs!

Annie’s Crumb Cake

Cinnamon Whipped Cream