Flourless Peanut Butter Banana Blender Muffins (GLUTEN FREE)

Flourless Peanut Butter Banana Blender Muffins

Only 5 Ingredients!

Gluten Free 

Cook's Note: Today was the THIRD time I have made these muffins and they are absolutely 3 things: 1) EASY 2) HEALTHY and last but not least, 3) DELICIOUS

You just throw the ingredients in the blender, pour into your muffin pan (I used a mini muffin pan), bake for 8-9 minutes and then DEVOUR every last one! 

I have made these for both breakfast and just for snacks. My little one can not get enough of these! I feel good about her eating them too because they aren't bogged down with SUGAR, but they taste like a treat. 

WHAT YOU WILL NEED: 

1 cup natural peanut butter

2 medium sized bananas 

2 large eggs

½ teaspoon baking soda

1 teaspoon apple cider vinegar

2 Tablespoons raw honey

dash of vanilla

milk chocolate chips

DIRECTIONS: 

Preheat oven to 400 degrees.

Spray Muffin Pan with Cooking Spray. My favorite healthy cooking spray to use is Coconut Oil cooking spray.

Place all ingredients into your blender (except the chocolate chips) and blend until combined.

Carefully pour batter into muffin pan. Drop a couple of chocolate chips onto the top of each muffin.

Bake 8-9 minutes. Let cool slightly and then enjoy!

This "Pinspiration" come from Baked Inaz

Apple Pie Crescent Rolls

Note from The Cook: It's fall in Virginia! I had a craving for apples on Sunday morning and decided to make these for breakfast. I served them with scrambled eggs and bacon on the side and a nice big cup of coffee. What a way to start a Sunday! YUM! 

What You Will Need: 

2 Medium to Large Apple of your Choice (peeled and sliced)

2 Tbsp Melted Butter

2 Cans of Crescent Rolls

1/2 Cup Packed Brown Sugar

2 Tsp. Apple Pie Spice

Cinnamon to taste

Directions: 

Preheat Oven to 375 degrees

In Bowl 1: Toss Apple Slices in the butter, reserving a small amount that you will brush the crescents with right before you put in the oven.

In Bowl 2: Mix together Brown Sugar and Spice

Unroll crescent rolls and place on a cookie sheet sprayed with Non-Stick Cooking Spray. Gently sprinkle the crescent rolls with the Brown Sugar/Spice. 

Place one Apple slice on each Crescent wedge and wrap them up, brush  the top of each roll lightly with butter. Sprinkle tops lightly with cinnamon.

Place in oven for 10-12 minutes or until golden brown. Let cool 5-10 minutes before serving. 

This "Pinspiration" comes from Pillsbury 

Apricot White Chocolate Scones

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COOK'S NOTE: I had an apricot white chocolate scone many years ago and it was amazing. So amazing that I have craved another one ever since. I came across this recipe recently and knew I had to make them. They tasted just like I remember, and now the only problem is I want to make them all the time! Even if you are not a big scone fan, these are different, they are not dry, they are not blah, they are moist and flavorful. They will go great with tea, coffee, breakfast or a snack. Let me know what you think. ENJOY!

Ingredients: 

2/3 Cup butter (unsalted)

3 1/2 Cups flour

1/2 Cup Sugar

4 Teaspoons baking powder

1/2 Teaspoon salt

2/3 Cup finely chopped dried apricot

1 Cup white chocolate chips

2 Eggs

2/3 Cup half and half

1 Teaspoon vanilla

Granulated sugar for topping, optional


Directions:

1.  Pre-Heat oven to 400 degrees

2. In a large bowl cut together butter, flour, sugar, baking powder and salt until mixture is crumbly

3. Stir in apricots

4. Add eggs, half & half and vanilla so the dough forms a ball

5. Turn the dough onto a floured surface and knead lightly ten times

6. Divide the dough into two equal portions

7. On greased baking sheets pat each portion of the dough into an 8" circle and cut into 8 wedges

8. Sprinkle with sugar if desired

9. Bake about 15 minutes, until golden. 

Serve warm

This Pinspiration comes from FOOD.com

Barefoot Contessa Granola Bars

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Cooks Note: I have never attempted to make granola bars. To be honest, I thought why make something like granola bars when you can buy them? Well, I was wrong. As I get older I realize there are so many artificial ingredients and sodium and crap in the stuff you buy on the shelves, why not make a version you feel safe eating? That is where Ina Garten comes in. All of her recipes are amazing, but this one I am in love with. This was simple, quick and now I want to eat the whole pan. Try them, you will love them!

Ingredients:

• 2 C whole oats
• 1 C sliced almonds
• 1 C sweetened coconut
• 1/2 C wheat germ
• 3 T unsalted butter
• 2/3 C honey
• 1/4 C light brown sugar
• 1 1/2 tsp vanilla
• 1/4 tsp salt
• 1/2 C chopped dates
• 1/2 C chopped, dried apricots
• 1/2 C dried cranberries

Directions:

1. Preheat oven to 350 degrees. On a large sheets pan, mix together the oats, almonds and coconut. Toast in the oven for 10 minutes then dump into a large mixing bowl. Add wheat germ and reduce oven temp to 300. 

2. While oats are toasting, combine the butter, honey, brown sugar, vanilla and salt in a small saucepan. Bring to a boil over medium heat and cook for one minute once it reaches boiling. 

3. Pour the hot mixture over the ingredients in the bowl. Add the dried fruit and mix well.

4. Put mixture into a slightly greased 9x13 inch baking dish and press firmly with wet hands. 

5. Bake 25-30 minutes. Allow to cool completely 2-3 hours, before slicing and serving. 

This Pinspiration comes from Ina Garten (The Barefoot Contessa)

Cinnamon Roll Cake

 Find it on Pinterest

Cooks Note: I saw this recipe on Facebook and it sounded so deliciously warm and cozy, I went straight to the kitchen and made it. This is one of those recipes that you have all the ingredients for all the time, so it was a quick and simple cake, that tastes like you slaved away. 

This cake would be great for having the girls over for coffee, Saturday morning breakfast or as an after dinner dessert. The warm cinnamon melts in your mouth and the cinnamon roll icing is the icing on the cake, no, truly. (ha) The only changes I have to this recipe, is that I had to leave my cake in the oven for about 40 minutes. And, I did not use all of the icing, because I did not want to saturate the cake. 

Your family and friends will rave and think you are the best baker in town. Enjoy!

Ingredients:

• 3 cups flour
• 1/2 tsp salt
• 1 cup sugar
• 4 tsp baking powder
• 1 1/2 cup milk
• 2 eggs
• 2 tsp vanilla
• 1/2 cup butter, melted
• 3/4 cup butter, softened
• 1 cup brown sugar
• 2 tablespoons flour
• 1 tablespoon cinnamon

Directions:

1. Mix flour, salt, sugar, baking powder, milk, eggs and vanilla together

2. Stir in melted butter, slowly. Pour into greased 9x13 pan

3. Mix topping ingredients (3/4 cup butter, softened, brown sugar, flour and cinnamon). Drop over cake mixture evenly.

4. Swirl your topping and cake mixture with a knife, going up and down the length of the pan (but only inserting it into the cake mix a little, not all the way).

5. Bake at 350 for 28-32 minutes

                                               Just out of the over (pre-icing)

6. Top with glaze which is made by mixing 2 cups powdered sugar, 5 TB milk and 1 tsp vanilla. Drizzle over the cake while it is still warm.

This pinspiration comes from Lilluna

Apple Oatmeal Muffins 4 WW Smartpoints

 

 

Cook's Note: Being on the new Weight Watchers Smartpoints program, I have to look for recipes that will work. I thought these sounded yummy and I modified the recipe slightly from the original recipe to make it lighter. I made these muffins over the weekend and they were pretty good.

They are 4 SmartPoints per Muffin and make for a yummy breakfast, paired with some fresh fruit and an egg.

 

 

What You Will Need:

2 cup apple, peeled and finely chopped (about 2 small apples) 

1 1⁄2 cup whole wheat  flour 

1 cup quick oats 

2⁄3 cup Truvia brown sugar blend

1 1⁄2 tsp baking powder 

1⁄2 tsp baking soda 

1⁄2 tsp salt 

1⁄2 tsp cinnamon 

1⁄2 cup skim milk 

2 tbsp natural apple sauce 

 

Directions:

 Mix all ingredients together in a stand mixer (or hand mixer) and gently fill one 12 slot muffin pan, and bake for 15-18 minutes at 375°F or until brown.

Servings: 12

Serving Size: 1

4 Weight Watchers Smartpoints per serving

 

This  "Pinspiration" comes from KitchMe

 

 

Crockpot Baked Apples

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Cook's Note:  I had a craving for apples this week! Fall is underway and Halloween is fast approaching! The leaves are a lovely golden yellow, orange and red and the wind has that gentle breeze that calls my name outside today. I decided to cozy up to this recipe and throw the ingredients in a crock pot and let the smell overtake my home!

What You Will Need:

6-8 apples, Peeled, Cored and Sliced

1/2 cups of granulated sugar

1/4 Light Brown Sugar

1 tsp Ground Cinnamon

1/4 tsp Nutmeg

2 Tbsp Unsalted Butter, cut into small cubes

Directions:

Place apples into crockpot and top with rest of ingredients. Stir mixture and cook for 4 hours or until apples are soft.

Serve however you like! Ideas: You can place in a bowl and top with Whipped Cream or Ice Cream. Eat at breakfast on top of toast or an English Muffin, the ideas can go on and on! :)

This "Pinspiration" comes from: Eat Drink Love

ENJOY!

Pumpkin Pancakes

   

Find It On Pinterest

Cook's Note: I really don't need to say much here - if you've found this recipe, then you probably like Pumpkin everything like we do! You SERIOUSLY can not go wrong with pumpkin pancakes and they are mostly healthy (no oil!) and you are getting your pumpkin veggies (is Pumpkin a vegetable??). This was a REAL hit with my family. I encourage you to try them, you will love them!

What You Will Need:

3 cups Pancake Mix (I like Log Cabin All Natural pancake mix – so good!)

3 eggs

1 and 1/2 cups skim milk

1 can pumpkin puree (approx. 12-15 oz can)

2 tsp ground cinnamon

1/4 tsp ground cloves

1/2 tsp nutmeg

1 tsp vanilla

Directions:

Whisk all ingredients together well until there are no lumps. If you have a stand mixer, use it for a smooth mix of all ingredients.

In a hot skillet, sprayed with COCONUT Non-Stick Cooking Spray (much healthier than regular non-stick cooking spray), drop your pancake batter into little pancake circles. You will know that they are ready to flip when they get very bubbly on top, then flip and brown the other side!

*** A trick that I use it to keep the oven set to “warm” and after each pancake is done, I place each pancake on a cookie sheet in the oven so that I will have a whole tray of warm pancakes to serve (rather than have some cold pancakes and some hot ones).

Top with REAL MAPLE SYRUP (not the chemical kind and I like Organic Real Maple Syrup) and fresh Whipped Cream for a DELICIOUS BREAKFAST that tastes like PUMPKIN PIE! You could even sprinkle some chopped pecans on top of your pancake stack for a REAL TREAT!

ENJOY!

This “Pinspiration” comes from: Something Sweet, Something Salty

Blueberry Oatmeal Pancakes

Find it on Pinterest

Cook's Note: I sometimes get in the mood to make a nice breakfast on the weekends and this was right up my alley because it was a healthy version of pancakes. I found the recipe on Pinterest (where else?)  and made it for my family. My toddler thought these were "delicious" and I am happy to make these again! Hoping you will try it for your breakfast too! 

What You Will Need: 

1 2/3 cups all-purpose flour (or you can use Whole Wheat/Almond/ or Coconut Flour)

2/3 cup old-fashioned rolled oats

2 tablespoons sugar

1 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup plain Greek yogurt

1 cup milk

4 tablespoons unsalted butter, melted

2 large eggs

1 cup organic blueberries

Directions: 

In a large bowl, mix together flour, oats, sugar, baking powder, baking soda and salt.

In a large bowl, whisk together yogurt, milk, butter and eggs. Pour mixture over dry ingredients and stir until well combined. Add blueberries and gently stir just to combine (be careful here, don’t want to mash the blueberries!)

Lightly coat a nonstick skillet with nonstick spray or coconut oil. Scoop large spoonful of batter (for each pancake) and cook until bubbles appear on top and underside is nicely browned, about 2 minutes each side.

Serve with real, organic maple syrup (not the high fructose corn syrup kind!) 

This "Pinspiration" comes from Damn Delicious

Enjoy! 

Bacon and Chard Frittata

Find it On Pinterest

Cook's Note: I went to a local farm stand where I found Swiss Chard. I have never had Swiss Chard, but I have been on a kick this year - challenging myself to try new foods. So, I bought the chard and brought it home and went to my trusty Pinterest to find a yummy recipe. I stumbled upon this one and of course tweaked it to make it my own. 

This was delicious, easy to make and super healthy and I HIGHLY recommend this to you for breakfast, lunch or dinner. 

What You Will Need:

 4 large eggs

4 large egg whites

¼  cup grated Parmesan Cheese plus another ¼ cup set aside

½  bunch Swish Chard, washed well  and chopped

6 slices of Turkey Bacon (cooked & crumbled)

½ large white onion, chopped

2 tsp light butter

Sea salt and fresh cracked black pepper to taste

Directions:

 Preheat oven to 400°.

In a medium bowl stir together the eggs & egg whites. Add the parmesan cheese and a pinch of salt and pepper to taste. Set this aside.

Separate the chard stems from the chard leaves. Roll the leaves up and chop.

Heat a 10-inch skillet on low heat; melt half of the butter and add the onions with a pinch of salt and pepper. Slowly cook the onions, stirring occasionally until the onions become translucent, about 8-10 minutes. Bring the heat up to medium and cook until the onions caramelize.

Add the remaining butter and add the chard leaves to the pan. Cook until wilted and bright green (about 3 minutes). Season with salt and pepper.

Reduce heat to low; pour egg mixture into the skillet and mix well to blend. Reduce heat to low and cook until the edges set, about 6 minutes. Then immediately pour this mixture into a pie plate (sprayed with non-stick cooking spray) and sprinkle bacon crumbles on top and also sprinkle with remaining 1/4 cup of  parmesan cheese on top.

Place in the oven and bake until completely set through, about 8-10 minutes.

Cut into pie shaped wedges and serve!

This "Pinspiration" comes from SkinnyTaste and the yummy swiss chard from Potomac Vegetable Farms

ENJOY! 

Babycakes Donuts

Find it On Pinterest

Cook's Note: I bought a Babycakes Donut Maker from someone (used, yes, we need to be frugal when we can!) and I decided I needed recipes for it. Of course, where did I go for a recipe? (drum-roll please..... PINTEREST!) 

I made these for my daughter's birthday breakfast. She LOVED it! It does take a little bit of effort, but well worth it. They are DELICIOUS and will be gone in minutes!

Please note that you will need a Babycakes Donut maker for this recipe. You could also do the recipe with a donut pan if you have one! 

Spray the inside of your Babycakes Donut Maker with non-stick spray (I prefer Coconut Oil Spray), and heat the Donut Maker according to the instructions.

In your Kitchen Aid Stand Mixer (or hand mixer) – combine:

1/2 cup all-purpose flour

1/4 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

Next Add:

1/4 cup half and half

1 large egg

1 teaspoon vanilla extract

2 Tablespoons vegetable oil

Directions: 

Spoon dough into each little donut crevice. Close the lid and bake for 3 to 5 minutes. Remove donuts from the Donut Maker and rest on a wire rack or plate. Sprinkle with a cinnamon/sugar mix.

This recipe makes about: 8-9 doughnuts (Babycakes Donutmaker makes 6). If you are making breakfast for a large brood – you may want to double or triple this recipe!) 

This "Pinspiration" comes from The Undecorated Cookie

Enjoy!

Baked Oatmeal Casserole

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Cooks Note: I saw this one on Facebook and it looked delicious and sweet. I had all the ingredients so I threw it together and it was a hit. It gives you the fruit and oatmeal (good) and the chocolate (just enough bad). Try this simple and delicious casserole for your family, and there will be leftovers too! Enjoy!

Ingredients:

2 cups rolled oats

1/3 cup brown sugar

1 t baking powder

1 t cinnamon

1/2 t salt

1/2 cup walnut pieces (optional)

1 cup raspberries (any berries will work)

1/2 cup milk chocolate chips

2 cups of milk

1 large egg

3 T butter-melted

1 T vanilla extract

1 ripe banana peeled (1/2 inch slices)

Directions: 

1. Pre-heat oven to 375 degrees, spray a 10 1/2 by 7 inch baking dish with non-stick cooking spray and place dish on a cookie sheet

2. In a large mixing bowl mix together, oats, sugar, baking powder, cinnamon, salt and 1/2 the walnuts if you are using them, 1/2 the raspberries and 1/2 the chocolate

3. In another large bowl mix together milk, egg, butter and vanilla

4. Add the oat mixture to the prepared baking dish

5. Arrange the remaining raspberries and chocolate on top

6. Add the banana slices to the top and then pour the milk mixture over everything

7.Gently shake the dish so the milk mixture goes throughout the oats and bake 35-40 min or until golden brown and the milk mixture has set. For an extra tasty top, sprinkle 1T or so of brown sugar over the top before serving. Serve warm.

This Pinspiration comes from Urban Nester

Easy Cheesy Bacon Biscuits

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Cooks Note: I know, I know, you are thinking, these have to be labor intensive, because not only do they sound incredible, but they look like they were served in a restaurant! I am not one to toot my own horn, but I have introduced this recipe to at least 5 people, who have made them for their families and they are now part of their recipe collection. I did not change anything and these came out perfectly! I served these for dinner with scrambled eggs and fruit, but they perfect for breakfast and brunch as well. Let us know how you like them. Enjoy!

Going into the oven:

Ingredients:

2 Tablespoons melted butter
1 Roll refrigerated biscuit dough, 8 count
6 Thin slices Mozzarella cheese, 1/4 inch thick
1 Cup cooked and crumbled bacon
1 Cup shredded cheddar cheese


Directions:

Preheat oven to 350 degrees F and brush 9 inch cast iron skillet with melted butter
Unroll biscuits from can and arrange on the bottom of the skillet
Top with mozzarella cheese, bacon crumbles, then cheddar
Bake 15-20 min until cheese is melted and biscuits are cooked through. Serve warm

The Finished Product:

This Pinspiration comes from Picky Palate

French Toast Roll Ups

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Cooks Note: I saw this one on Facebook and it sounded good, and her picture was much better than mine, so it looked even yummier. This took about 5 min to do and you can really put any filling in you want. The cream cheese is amazing, but the nutella was awesome. You could add peanut butter, different fruits, anything really. Surprise your loved one for breakfast on Valentines Day, they will think you spent hours on breakfast just for them. Enjoy!

Ingredients:

6 slices of white or wheat bread

Nutella to spread

2-3 strawberries, diced

Cream Cheese to spread

Butter (1-2 tsp)

Cinnamon Sugar for coating

Directions:

Cut crusts off the bread slices

Roll the bread slices flat with a rolling pin

Spread your filling on the the bread, thin layers

Add strawberries, to taste

Roll each slice and dip in egg mixture

Place in pan with melted butter and brown, 2 min on each side

Remove from pan and roll in cinnamon sugar mixture

Enjoy with or without syrup

This Pinspiration comes from DIY Cozy Home

Almond Poppy Seed Bread

Cook's Note: I love homemade quick breads and this is one of my favorites. This recipe comes from Gooseberry Patch, which is my go-to cookbook when I am wanting to make something, but I just don't know what. I ran upon this recipe and it makes 6 mini loaves or 2 large loaves and 2 mini loaves. It is super easy and simple delicious. It also freezes well! 

What You Will Need: 

3 cups All Purpose Flour

1 1/2 tsp Sea Salt

2 1/2 cups Sugar

1 1/2 cups Milk

2 1/2 tsp Poppy Seeds

3 eggs

1 1/2 tsp Vanilla Extract

1 1/2 tsp Almond Extract

1 1/4 cup Vegetable Oil

Directions: 

Mix together all ingredients in a stand mixer. Grease bread pans and pour batter evenly into all pans until 3/4 full. Bake at 350 degrees for one hour or until loaves are golden brown. 

This "Pinspiration" comes from Trish Menzia, Boulder Junction, WI in Gooseberry Patch's Merry Christmas Cookbook

 

Enjoy!