Tag Archives: breakfast

Chocolate Chip Banana Oatmeal Squares

I’ve been into baking a lot more than I have been into actual cooking. Don’t get me wrong, I love a good ratatouille, or throwing together a really delicious chicken dinner or skillet. As of late, it’s been about baking, re-testing muffins, and building myself up to making cupcakes and all sorts of decadent treats. I’m not really into sugar-laden foods, which is why this blog exists: to take everyday delicious meals and recreate on the healthier side. Having simple swaps for recipes is important to me which is where these squares came from.

I like a brownie or blondie – in fact, my family actually has a “secret” recipe (why it’s always been considered a secret is beyond me but it’s a DELICIOUS cookie/blondie/brownie hybrid – it could also have been a long-time joke that it’s a secret and I’ve been misled all these 32 years… oh well). The sugar, butter, and heavy ingredients in those recipes can be too heavy for me at times, so using rolled oats is a great binder for flour. Plus, this recipe doesn’t have any sugar. The only sugar comes naturally from the chocolate chips, bananas, and a drop of maple syrup. Whole foods, real foods, and quality.

I also know that oats/oatmeal is a good food for lactation/breastfeeding, and given that I am 37 weeks and hoping to nurse the little bub, I’m testing recipes now so that I can bake them and freeze for when the bub arrives. Pregnant or not, I love oatmeal and the combination of chocolate chips with the banana is a trifecta of awesome.

Here’s what you’ll need:

  • 2 ripe bananas, smashes
  • 1 cup milk (can sub any kind of milk!)
  • 1 large egg
  • 2 tbsp maple syrup
  • 1 tbsp baking soda
  • 2 cups rolled oats
  • 1/2 cup chocolate chips
  • Nutmeg
  • Cinnamon

Products Used:

  • Organic Valley: egg and milk
  • Lily’s Sweets: chocolate chips
  • Thrive Market: baking soda, rolled oats.

Preheat the oven to 400*. Whisk everything in one bowl. Pour into a pre-greased 9×9 pan, adding a few more extra chocolate chips on top. Bake for 30m. THAT IS IT! Enjoy with some nut butter, whipped cream, or just as is. You’ll be making these weekly 😉

Blueberry “On the Go” Breakfast Muffins

It finally happened, I caught the plague. The frustrating part about being sick is that you think you’re getting better one day, and the next it comes back in full force with the worst nasal drip, cough, and congestion. Thankfully, I am on the mend and had enough energy to retest a recipe I’ve been dying to perfect: blueberry muffins.

I’m always trying to make recipes easier and easier, and not over complicate with a bunch of different ingredients, and the beauty of these muffins is that while there are at least 8 different ingredients that go into it, the amount of blueberries is not compromised, leaving the end result as perfectly moist with a texture similar to a store-bought muffin, except they’re relatively bite size, hence “on the go.” I’ll be making these in a rotation for sure now that I figured out the ratio of baking soda to baking powder.

Here’s what you’ll need for this recipe:

  • 2 eggs
  • 1/2 cup milk
    • My dairy products are always Organic Valley products, and to learn a bit more about Organic Valley, head here.
  • 1/4 cup granulated sugar
  • 1/4 cup coconut sugar
  • 1 tbsp vanilla extract
  • 1/3 cup avocado oil
  • 1 1/2 cup gluten free flour – I swear by Bob’s Red Mill 1:1 Baking Flour, which can be found on the amazing Thrive Market
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • Salt
  • 1 cup blueberries

In a large bowl add in all of the wet ingredients and whisk/mix with a hand mixer until just combined. Add the dry ingredients into the wet and mix until just combined again. Fold in the blueberries and let the batter sit for a good 20-25 minutes. This will allow the baking soda and powder to marry and build a solid base for the muffin (this will also help the muffins rise instead of fall when they come out of the oven).

Preheat the oven to 375*. Spray your muffin tin or liners with non-stick spray. Use a cookie scoop or a large spoon to ladle the batter into the muffin tin and bake for 20-23 minutes. Cut one open, spread some almond butter or grass fed butter on them and you’ve got an amazingly delicious, gluten free and low sugar breakfast treat for the week! Plus, they freeze nicely too! NOMaste.

Almond Butter Collagen Muffins

Fall is in the air, everywhere you look around! (admit that you legit sang that song in your head as you read it…) It’s definitely crisper outside and as the seasons change and the leaves fall, my taste buds turn to all things apple and cinnamon and almond butter. Yep, you heard that right: ALMOND BUTTER. I have a very slight sensitivity to peanut butter and so I have to have PB in very small doses, however, bring on all the almond butter.

I went through several different brands, and finally fell in love with Barney Butter. Sure, there’s a little sugar in it, and it’s made with sustainable palm oil, and for me this is fine, as I don’t have globs of it at a time (although I really could if I didn’t control myself). I buy my Barney Butter on Thrive Market, an online grocer that takes out the middle-person and sells all their products at 30-50% off. Plus, you get free shipping if you purchase $49 worth of products. I SWEAR by Thrive Market, and have been a member since 2016. *click the banner on the right if you are interested in trying!*

With this particular muffin recipe, I decided to use just one large banana, two eggs, a small amount of sugar, and a scoop of Vital Proteins collagen powder. I am halfway through my pregnancy and am really trying hard to stay as healthy and active as I can (except for the occasional pizza and grilled cheese), so by adding a little extra collagen it gives me a boost with bone development and quality protein.

Here’s what you’ll need to make these babies (no pun on my actual bun in the oven…) **this recipe has been updated as of February 19th – with 4 weeks of pregnancy to go, these muffins will be made in batches to freeze and defrost as I am nursing**

  • 1 large ripe banana
  • 1/2 cup whole milk
  • 1/2 cup coconut sugar
    • Coconut sugar is low on the glycemic index and is a great substitute for brown sugar and regular cane sugar. It is almost a 1:1 replacement.
  • 2 large eggs
  • 4 tbsp almond butter (trust me, you’ll be able to taste the almond butter with this amount – otherwise it’s not as noticeable)
  • 1 1/4 cup flour
    • I prefer to bake with Bob’s Red Mill 1:1 Gluten Free Baking Flour.
  • 1 scoop collagen powder (I use Vital Proteins)
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • Pinch of salt

Begin with adding the wet ingredients into a bowl (banana, coconut sugar, milk, eggs, almond butter). Whisk using a hand whisk or a hand blender (I use the KitchenAid hand blender and it works magic).

In the same bowl, add the dry ingredients (flour, salt, baking soda, and collagen powder). Whisk together until just combined and let sit for 20 minutes. Letting the batter sit (as I’ve come to learn helps the mechanics of the ingredients meld together and the batter set). Preheat the oven as the batter sits.

Bake at 375° for 20-23 minutes. Serve with some grass fed butter, more nut butter, or even some hazelnut spread – NOMaste 🙂

Cinnamon Apple French Toast Bake

Ever have one of those moments where something comes to you in the middle of the night and you’re almost certain it’s going to work? That’s exactly how I felt when I thought of this French toast casserole, or bake. I have always loved french toast, but had a vision for making this into a bake and caramelize some of my favorite apples to go along with it.

I have fallen in love with apples all over again after I found these SweetTango apples from Whole Foods. They are super juicy, slightly tart, and the perfect amount of sweet. They resemble Gala apples pretty closely, but are not as sweet. As I caramelized them, they held up to the butter and brown sugar, and were very tender when they baked. I was quite pleased. What I also love about this particular French toast bake is that the ingredients are super simple.

Here’s what you’ll need: *edited as of May 17th 2020

  • 4 large eggs
    • I use Organic Valley for all my dairy products, and you can find out why by visiting their website here. They are one of the only farms I know that really lives up to their pasture-raised and organic mission and donate regularly to charities and causes.
  • 1 1/2 cup whole milk
  • 1 tbsp vanilla extract
  • 4 tbsp butter
  • 1/2 cup brown sugar or coconut sugar
  • 1 loaf Challah bread, cut into cubes
  • 2 apples, diced into smaller chunks
  • 1 tbsp maple syrup
  • Ground nutmeg*
  • Ground cloves*
  • Ground cinnamon*
    • *I actually used Primal Palate’s Apple Pie Spice for the apples as well as added a dash of it into the custard mixture.

Preheat the oven to 375* degrees. Begin with chopping and dicing the apples into smaller chunks. Take two tbsp of butter and melt into a large pan. Add the apples and toss/coat until all of the apples are coated with butter. Let sit and begin to soften on a medium heat. Add in spices and toss. Take 1/4 cup brown sugar (or coconut sugar) and add to the apples, this will help the apples brown and soften more. Lower the heat to simmer and set aside after 5 minutes. Be sure to check that the apples are not burning.

In the meantime, whisk the eggs and milk together, adding in the spices, vanilla, and maple syrup. You can let this sit as you cut the challah bread into smaller chunks. Using a baking pan or dish, assemble the diced brioche and pour the egg mixture into the challah, letting it soak up the egg and milk; make sure you coat all of the bread. Once the apples are done, layer the apples onto the bread and fill all open spaces with apples.

Take the remaining butter and brown sugar and whisk together (or by hand) to form a crumble. Sprinkle on top of the casserole as evenly as you can. Place the casserole in the oven and bake for 25-30 minutes or until there is no bubbling and all the egg has cooked and set. Serve with a dollop of creme fraiche or whipped cream and you’ve got a delicious brunch treat! NOMaste 🙂

Power Banana Walnut Muffins

*UPDATE: I tried them again and added in 1/4 cup avocado oil, 1 tbsp maple syrup, and swapped cane sugar for coconut sugar and they came out insanely moist and delicious!!

*Am I the only one who has one option when it comes to using old, over ripe bananas? I always think about making banana bread, but for some reason it never comes out right (I have said I am not the best baker…). I decided to bake, with no recipe, and bake from the heart. Let me say, I saw the broadway show, Waitress, and was inspired by the songs to bake today, as well as I had time to kill and figured why not? If they’re awful, I can always try again! Thankfully, these not only came out good, but were VERY tasty and so easy! My husband even loved them! *WIN*

I know the basics of a baking recipe include sugar, flour, and depends on the fat added, if any. I decided to skip the butter or oil and go with sugar, flour, eggs, ripe banana, walnuts, baking soda (which helps the muffins rise), vanilla extract, collagen power, and a pinch of kosher salt. The reason I am calling these POWER muffins is because they’re made with healthy alternatives such as organic cane sugar (Not very alternative but I wanted to get rid of the sugar I had, don’t judge me) and cassava flour. I also included a scoop of collagen power. The benefits of collagen is profound: helps with joints and muscles, hair growth, skin, and nails. It also helps with aging. YUP.

I started by adding sugar, 2 cracked eggs, and vanilla extract to a medium sized bowl and whisked. Then, I peeled and diced the bananas and whisked them into the wet mixture. In a separate bowl, I added the dry ingredients: flour, collagen powder, salt, and baking soda. The trick to getting these muffins very airy but moist is to whisk the egg/banana mixture until the batter becomes foamy/bubbly. The bubbles will help expand the muffins and hold moisture, causing the natural layers of the muffin and “bounce” to them. Add the wet into the dry mixture and whisk to blend. Throw in a handful of chopped walnuts and scoop into a pre-greased muffin tin.

Bake at 425 degrees for 11 minutes. I was aiming for 12 minutes, but at around 11 minutes I started to smell them and saw they were golden brown. I cannot wait to hear how you liked these ones, they’re definitely going to be made (and tweaked with) again! NOMaste 🙂

Power Banana Walnut Muffins

Course Breakfast, Snack
Cuisine American, Healthy, muffins
Keyword banana, collagen, healthy, muffins, paleo, walnut
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 muffins
Author nomastehungry

Ingredients

  • 3 Bananas very ripe
  • 2 large Eggs
  • 1/2 cup Cane sugar organic
  • 1 tbsp Vanilla extract
  • 3/4 cup Cassava flour
  • 1 scoop Collagen powder
  • 1 tsp Baking soda
  • 1/2 cup chopped walnuts

Instructions

  1. Preheat oven to 425 degrees.  Pre-grease a standard muffin tin. Set aside

  2. In a medium bowl, crack two eggs and add the 1/2 cup sugar.  Mix together with a hand mixer or a whisk.  Add in the ripe bananas and vanilla extract.  Whisk until mixture forms small air bubbles and looks a little “foamy.”
  3. In a large bowl, add the flour, baking soda, collagen powder, and salt.  Mix together.

  4. Pour the wet ingredients to the dry and whisk to combine all ingredients.  Add in chopped walnuts and whisk again.

  5. With a tablespoon, scoop and pour batter into each muffin cup, fill with batter halfway to allow room to rise.  Bake for 10 minutes or until you can smell the muffins.  Let cool for two minutes.