Here’s a compilation of delicious, straight-forward, and good-for-you recipes that are hits in my home. I know you’ll love them, too!
Oatmeal Banana Chocolate Chips Muffins
(adapted from a family recipe from my step-mom, Tracy)
- 1 1/2 cups whole wheat flour
- 1 cup large-flake oats
- 1/3 cup sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon (or more, to taste)
- 1/4 cup ground flaxseeds (optional)
- 1/4 cup milk (plant-based milk, such as almond milk, works too)
- 1/4 cup canola oil
- 2 eggs
- 3 very ripe bananas, mashed
- 1/3 cup semi-sweet chocolate chips
- 1/3 cup chopped walnuts
- Preheat oven to 400F. Line a muffin tin with liners. Set aside.
- In a large bowl, stir together whole wheat flour, oats, sugar, baking powder, baking soda, cinnamon, and, if using, ground flaxseeds. Set aside.
- In a medium-size bowl, whisk together milk, canola oils, and eggs. Whisk in mashed bananas.
- Add the ‘wet’ ingredients to the ‘dry’ ingredients and stir until combined.
- Stir in the chocolate chips and chopped walnuts.
- Spoon the muffin mixture into the prepared muffin tin.
- Bake in the oven for 15-18 minutes, or until the tops of the muffins are golden brown and a toothpick comes out clean when inserted.
- Makes 12 muffins.
- To keep the muffins as fresh as possible, keeping half in the pantry and freezing the other half.
- To save time later, consider making a double batch and freezing some for later.
- This is a great way to use bananas that are past their prime! If you have bananas that are starting to turn, either whip up this recipe or freeze them to be used in this recipe at a later date.
No-Bake Energy Bites
(Adapted from http://blog.katescarlata.com/2015/02/19/almond-butter-oat-bites/ by Kate Scarlata, RD)
Makes 24 balls; serving size = 2
- 1 cup large-flake oats
- 2 tbsp chia seeds
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup almonds, roughly chopped
- 1/4 cup unsweetened shredded coconut
- 1/2 cup almond butter or natural peanut butter (or a combination of both)
- 2 tbsp coconut oil
- 2 tbsp maple syrup
- In a large bowl, stir together the oats, chia seeds, chocolate chips, almonds, and shredded coconut.
- In a microwave-safe bowl, melt the coconut oil (~40-50 seconds on ‘high’). Stir in the maple syrup and almond/peanut butter until well-combined. If you find the almond/peanut butter is too firm to stir in (ie. often happens because it’s stored in the fridge), place the bowl in the microwave for ~30 seconds to soften the almond/peanut butter.
- Add the ‘wet’ ingredients to the ‘dry’ ingredients and stir until completely combined.
- With your hands, roll the mixture into one-inch balls and place in air-tight container. If you find the mixture is sticking to your hands, wet your hands with water, shake off the excess, and continue rolling.
- Store in the fridge for up to 1 week, or in the freezer for longer.