06 March 2017

Baked with Love: Healthy Muffins & Breakfast Bars

Here to share two great breakfast options for you and your kiddos! These two recipes are filling and healthy but taste great too. During your meal prep for the week, take an extra 30 minutes to whip up a batch or two. You'll have peace of mind knowing that your family has at least started out the day the right way.

Sweet P eats breakfast, lunch and snack at school every day. Admittedly, when I first saw the menu, I cringed even though an RD reviews and approves it. Breakfast at school is always some sort of processed baked good-- a muffin, bagel, Nutrigrain bar, Cheerios or Special K with a serving of fruit. So it's not the individually packaged Drake's coffee cakes, Hostess mini muffins, Pop Tarts or sugary cereal that I was fed as a kid. But I'd be thrilled if there were other options.

Actually, P's "breakfast" at school is really more of a second breakfast or a "snack." When she first wakes up, Pip will have something homemade along with 1/2 banana, peaches or avocado. These pumpkin chocolate chip muffins have been a HUGE hit!

Pumpkin Chocolate Chip Muffins click to go to original recipe on
The Fitnessista

I printed this variation of a recipe from The Fitnessista ages ago and popped it into our Recipe binder. I promptly forgot about it until recently when I was searching for breakfast options. I've already made three batches! They freeze well and the consistency is light and fluffy.

The original recipe calls for 1 teaspoon of baking powder, and I've found that the batter is sometimes a little salty. This past time I cut it down to 1/2 teaspoon, and it was much improved. Note that the recipe also only makes half a dozen, so be sure to double it!

  1. 1/3 cup pumpkin puree
  2. 2 tablespoons coconut oil
  3. 3 tablespoons of honey
  4. 1 teaspoon vanilla
  5. 1/2 cup almond meal
  6. 1 teaspoon baking powder
  7. 1 teaspoon baking soda
  8. 1/3 cup mini chocolate chips
  9. 1 teaspoon pumpkin pie spice
  10. pinch of sea salt
Preheat the oven to 350 and place liners in a standard muffin pan.In a large bowl, combine the pumpkin, coconut oil, honey, eggs and vanilla. Set aside.In a separate bowl, combine the remaining ingredients.Add the dry ingredients to the wet, and stir to combine.Gently scoop the batter into the prepared muffin pan.Bake 25-30 minutes, until golden brown and fluffy.

Banana Baked Oatmeal click to go to original recipe on Five Heart Home

This treat from Five Heart Home can be made ahead and reheated in the microwave or cut up and served as breakfast bars. I skipped the pecans when I made it since we didn't have any, but they undoubtedly will make it extra flavorful and healthy. Read about the benefits of pecans


½ cup pecans, chopped (plus additional for garnish)

1 cup mashed banana (about 2 large or 3 medium bananas)

3/4 cup milk (or almond milk, or another dairy-free milk), at room temperature

2 eggs, at room temperature

1/4 cup coconut oil, melted and slightly cooled

1/4 cup pure maple syrup

1 1/2 teaspoons pure vanilla extract

2 cups rolled oats

1 1/2 teaspoons ground cinnamon

1/4 teaspoon salt


Preheat oven to 350°F. Lightly grease or spray with nonstick cooking spray an 8-inch square baking dish.

Spread chopped pecans on an ungreased baking sheet and toast for 4 to 6 minutes or until fragrant and light golden brown. Cool on baking sheet.

In a large bowl, mix together mashed banana, milk, eggs, coconut oil, maple syrup, and vanilla; beat until smooth. Blend in oats, 1/2 cup toasted pecans, cinnamon, and salt; stir until mixture is well-combined.

Spread oatmeal into prepared baking dish and bake for 20 to 25 minutes or until set and light golden brown on top. Allow to cool in the baking dish for at least 5 minutes before slicing. Serve warm with optional garnishes: warm milk or cream drizzled over the top, additional toasted pecans, maple syrup, or fresh fruit.

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