Breakfast
These zucchini muffins are moist and super delicious. It makes 24, so you can eat half and freeze the other half for later! Since I’m on my freezer cooking month, I froze half of these muffins in a gallon size freezer bag.
Ingredients:
1/4 Canola Oil
1/4 Milk (any milk: cow’s, almond, rice…)
2 Cups Sugar
2 teaspoons Vanilla Extract
1 teaspoon Salt
1 teaspoon Baking Soda
3/4 teaspoon Baking Powder
2 teaspoons Cinnamon
1 1/2 Cups All Purpose Flour
1 1/2 Cups Whole Wheat Flour
3 1/2 Cups Grated Zucchini
In a large bowl, combine the oil, milk, sugar and vanilla. Add in the salt, baking soda, baking powder, cinnamon and flours. The mixture will be really dry at this point. Mix in the zucchini until the batter is moistened.
Divide between 2 greased or paper-lined muffin pans. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
Yield: 24 Muffins
-Recipe from Savory Seasonings-
This is a delicious low-calorie granola that is great alone or on top of yogurt!
Ingredients:
2 ½ Cups Old Fashioned Oats
1 Cup Nuts (pecans, walnuts, almonds)
1/2 Cup Sunflower Seeds
1/4 Cup Sesame Seeds
1/4 Cup Brown Sugar
1 teaspoon Cinnamon
1/2 teaspoon Salt
1/2 Cup Unsweetened Applesauce
1 Tablespoon Honey
1 Tablespoon Vegetable or Canola Oil
1/3 Cup Raisins
Preheat oven to 300°F.
Combine the oats, nuts, sunflower seeds, sesame seeds, brown sugar, cinnamon and salt together in a large bowl.
Heat the applesauce, honey and oil together either in a small saucepan over low heat or in the microwave.
Stir the applesauce mixture into the oat mixture until fully combined.
Spread it out onto a baking sheet. Stir every 10 minutes of baking until the granola is golden brown. This will take a total of about 45-50 minutes. Stir in the raisins after baking.
Store in an air tight container.
-Recipe found at Fake Ginger-
Tags: Breakfast, Gluten & Dairy Free, Gluten Free, Granola, Microwave, Oats, Pecan, Pecans, Walnut, Walnuts
I’ve discovered some amazing oatmeal that I just had to share! I hope you enjoy this quick and tasty oatmeal too.
Ingredients:
1/2 Cup Old Fashioned Rolled Oats
1 Cup Water
1 Banana, broken in half
Dash of Cinnamon
Place all ingredients in a microwave safe bowl. Heat in microwave for 2 minutes. Stir to combine.
Enjoy!
Serves: 1
Tags: Banana, Breakfast, Dairy Free, Gluten Free, Oatmeal, Oats, Quick & Easy
I’m always looking for banana recipes and this one is surely a keeper. They turned out to be more cake-like than I expected, but were super delicious.
Ingredients:
1/2 Cup Butter, softened
1 Cup Sugar
1 Egg
1 teaspoon Vanilla Extract
1 1/2 Cup Mashed Ripe Bananas (about 3 medium)
1 1/2 Cup All-Purpose Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
1/4 Cup Cocoa Powder
Preheat oven to 350°F. Spray a 9″ x 13″ baking dish with non-stick cooking spray.
In a large bowl, mix together the butter and sugar with an electric mixer until smooth. Add the egg and vanilla, mixing to combine. Mix in the bananas.
In another bowl, combine the flour, baking powder, baking soda and salt. Stir the flour mixture into the banana mixture.
Divide the batter evenly between two bowls. Add the cocoa powder to one bowl and stir to combine. Pour the cocoa batter into the prepared baking dish and spread out evenly.
Spoon the other bowl of batter over the cocoa batter in the baking dish. Swirl with a knife.
Bake until a toothpick inserted in the center comes out clean, about 30 minutes.
-Recipe comes from BeckyHiggins.com-
Tags: Banana, Banana Bars, Banana Bread, Bananas, Bars, Bread, Breakfast, Cake, Chocolate, Cocoa Powder, Dessert
Yum! Two muffin posts in a row…it’s amazing! I actually made these muffins the day before I went into labor with my son Owen. So, if you’re about to pop maybe you should make these muffins too!
Ingredients:
2/3 Cup Milk
1/4 Cup Canola Oil
1 Mashed Banana, about 1/2 cup
1 Egg
1/2 Cup Rolled Oats
1 ½ Cup All-Purpose Flour
½ Cup Whole Wheat Flour
2/3 Cup Sugar
2 ½ teaspoons Baking Powder
1/4 teaspoon Nutmeg
1 Cup Fresh or Frozen Strawberries, chopped
Topping-
2 Tablespoons Brown Sugar
1/4 teaspoon Cinnamon
Preheat oven to 400°F. Line a 12 cup muffin tin with paper liners or spray with non-stick cooking spray.
Whisk together the milk, oil, banana and egg. Stir in the oats, flours, sugar, baking powder and nutmeg. Fold in the strawberries.
Divide the batter among the 12 muffin cups. Mix together the topping ingredients in a small bowl and sprinkle over the batter in the muffin tin.
Bake until a toothpick inserted in the center comes out clean, about 18-20 minutes.
Yield: 12 Muffins
Tags: Breakfast, Muffins, Oats, Strawberries, Strawberry
Even if the combination of chocolate and avocado sounds weird, you need to try these muffins. They are delicious! It’s also a great way to get all the great nutrients of avocado into your kids. Great for Chloe because she won’t even try avocados. This recipe comes from TrainerMomma.com.
Ingredients:
1 Ripe Avocado
1 Cup Sugar
3 Eggs
3/4 Cups Unsweetened Applesauce
3/4 Cup Milk
2 2/3 Cups Whole Wheat Flour
1/2 Cup Cocoa Powder
1 Tablespoon Baking Powder
1/2 teaspoon Salt
1 Cup Chocolate Chips
Preheat oven to 375°F. Spray two mini muffin tins with non-stick cooking spray or line with paper muffin liners.
Whisk together the avocado and sugar until smooth. Add the eggs, applesauce, milk, flour, cocoa powder and salt. Whisk to combine. Stir in the chocolate chips.
Divide the batter among the two prepared muffin tins.
Bake until a toothpick inserted in the center comes out clean. About 15 minutes.
Yield: 48 Mini Muffins
Tags: Avocado, Breakfast, Chocolate, Chocolate Chips, Dessert, Muffins, Snack, Snacks, Whole Wheat Flour
This pancake mix, a recipe by Alton Brown, is great to have in the kitchen for a quick pancake breakfast. Berries or chocolate chips can be added while cooking for some added flavor.
Ingredients:
6 Cups All-Purpose Flour
1 1/2 teaspoons Baking Soda
3 teaspoons Baking Powder
1 Tablespoon Kosher Salt
2 Tablespoons Sugar
Mix all ingredients and store in a closed container.
To Make The Pancakes:
Ingredients:
2 Eggs, separated
2 Cups Buttermilk
4 Tablespoons Melted Butter
2 Cups “Instant” Pancake Mix
Butter, to grease the griddle pan
Heat a griddle pan to 350°F.
In one bowl, mix the egg whites and buttermilk, in another bowl mix the egg yolks and melted butter. Combine the two mixtures in a large bowl and whisk to combine. Add the pancake mix and whisk until just combined.
Lightly butter the griddle pan.
Ladle onto the hot griddle and cook until browned on both sides.
Yield: 12 Pancakes
I had some persimmon puree in my freezer from the last time I got persimmons in my food co-op basket, so I decided to make pancakes with it. This is a modified version of a pumpkin pancake recipe from AllRecipes.com.
Ingredients:
1 1/2 Cups Milk
1 Cup Persimmon Puree
1 Egg
2 Tablespoons Canola Oil
2 Cups Flour
3 Tablespoons Brown Sugar
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/4 teaspoon Allspice
1 teaspoon Cinnamon
1/4 teaspoon Freshly Ground Nutmeg
1/2 teaspoon Kosher Salt
In a medium bowl, whisk together the milk, persimmon puree, egg and oil. Set aside.
In a large bowl, mix together the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, nutmeg and salt.
Pour the wet ingredients on the dry ingredients and mix until just combined.
Heat a lightly greased griddle pan to 350°F. Ladle the batter onto the hot griddle pan and cook until browned on both sides.
Yield: about 14 Pancakes
These cinnamon rolls are great for mornings you wake up craving cinnamon rolls – note the pregnant belly in the last picture. Most cinnamon rolls require yeast and rising for an hour or overnight. So, if you want cinnamon rolls right now, these are for you! This recipe comes from Iowa Girl Eats.
Ingredients:
Filling -
3/4 Cup Packed Brown Sugar
1/2 Cup Granulated Sugar
1 Tablespoon Cinnamon
1/2 teaspoon Salt
2 Tablespoons Butter, melted
Dough -
2 1/2 Cups All-Purpose Flour, plus more for rolling out dough
1/4 Cup Granulated Sugar
1 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1 cup Buttermilk
5 Tablespoons Butter, melted and divided
Icing -
1 Cup Powdered Sugar
1 teaspoon Vanilla Extract
1-2 Tablespoons Milk
Preheat oven to 425°F. Spray an 8×8 inch baking dish or a pie plate with non-stick cooking spray.
Stir together all the filling ingredients together in a small bowl and set aside.
Combine the flour, sugar, baking powder, baking soda and salt together in a large bowl. In another bowl, whisk together the buttermilk and 4 tablespoons 
melted butter. Pour the buttermilk mixture in the large bowl with the flour mixture. Stir until the dough starts to come together. Knead with you hands to form a dough ball.
Divide the dough ball in half and roll out each half to 12×8 inches. Spread half the filling on each rolled out dough half, leaving 1/4 inch of dough around all sides. Roll both up to make two 8 inch dough logs. Slice each log into 8 slices and place them in the prepared baking dish. Brush with the remaining melted 
butter and bake until browned, about 15 minuets.
Prepare the icing by combining the powdered sugar, vanilla and just enough milk to make a smooth icing.
When the cinnamon rolls are done baking, drizzle with the icing.
Yield: 16 Cinnamon Rolls
Tags: Breakfast, Cinnamon, Cinnamon Rolls
I usually stick with the same waffle recipe, but I saw this one in an issue of Everyday Food and had to try it. Chloe really liked these too! We were out of syrup so I made a blackberry sauce to go with them, which is a modified version of a recipe from Weelicious.com.
Ingredients:
1 3/4 Cups All-Purpose Flour
2 Tablespoons Sugar
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Kosher Salt
1/4 Cup Unsalted Butter, melted
6 Tablespoons Creamy Peanut Butter
2 Cups Buttermilk
2 Large Eggs
3 Bananas, sliced for topping
For Blackberry Sauce –
12oz Frozen Blackberries
2 Tablespoons Honey
1/4 Cup Water
1 Tablespoon Cornstarch
Preheat waffle iron. If you want to keep the waffles warm while cooking the others, preheat oven to 275°F and place a wire rack on a baking sheet and put in oven.
Combine the flour, sugar, baking powder, baking soda, and salt together in a large bowl.
Blend the butter and peanut butter together in a blender. Add the buttermilk and eggs and blend until just combined. Pour over the flour mixture, stirring until just combined.
Spray the preheated waffle iron with non-stick cooking spray. Ladle about 1/2-3/4 cup of waffle batter onto the waffle iron. Cook until browned. Keep warm in oven.
To make the blackberry sauce:
Combine the berries and honey in a small saucepan over medium-low heat. Smash them with a wooden spoon once they are defrosted.
Mix the water and cornstarch together in a small bowl. Pour into the saucepan and cook for about 2 minutes, stirring frequently.
Serve the waffles with sliced bananas and blackberry sauce.
Yield: 6 Waffles
Chloe Quote: “Hmm, That nummy. I need eat it. nom nom nom.”
Tags: Blackberries, Breakfast, Peanut Butter, Waffle Iron, Waffles