Tag Archives: Snacks

Peanut Butter Chocolate Chip Banana Muffins


Peanut Butter Chocolate Chip Muffins are exactly what they sound like – Delicious!


4 Overripe Bananas
1/2 Cup Brown Sugar
1/4 Cup Honey
3/4 Cup Creamy Peanut Butter
2 Eggs
1/3 Cup Canola Oil
1 teaspoon Vanilla Extract
2 Cups Bread Flour
1 teaspoon Baking Soda
1/2 teaspoon Kosher Salt
1/2 Mini Chocolate Chips


Preheat oven to 400°F.  Lightly grease a 12-cup muffin tin or line with paper liners.

Combine bananas, brown sugar, honey, peanut butter, eggs, oil, and vanilla together in the bowl of an electric mixer.  Mix until smooth.

Add flour, baking soda and salt, mixing until combined.  Stir in chocolate chips.

Divide batter between the 12 muffin cups.

Bake until golden brown and a toothpick inserted in the muffins comes out clean, about 18-20 minutes.


Yield: 12 Muffins

-Recipes from two-tarts.com

Date Squash Muffins



Dates and squash come together beautifully in these Date Squash Muffins.


1 Egg
3/4 Cup Milk
1/2 Cup Canola Oil
1/2 Cup Pitted Dates, chopped
1 Cup Shredded Squash (banana squash, zucchini, yellow crookneck)
2 Cups Bread Flour
1/3 Cup Brown Sugar
1 Tablespoon Baking Powder
1/2 teaspoon Kosher Salt
1 teaspoon Cinnamon


Preheat oven to 400°F.  Lightly grease a 12-cup muffin tin or line with paper liners.

In a large bowl, whisk together egg, milk and oil. Stir in dates and shredded squash.

Add flour, sugar, baking powder, salt and cinnamon.  Stir until moistened.

Divide batter between the 12 muffin cups.  Bake until golden brown, about 20 minutes.


Yield: 12 Muffins


Oatmeal Raisin Granola Bars


This Oatmeal Raisin Granola Bars recipe if one of my favorites.  They are very quick to make and are kept fresh in the refrigerator.  They hold up well at room temperature, so they are great to take with you for an on-the-go snack.  This recipe is easily doubled and baked in a 9X13 inch dish.


1 1/2 Cups Old Fashioned Oats
1 Cup Puffed Rice Cereal
1/2 Cup Chopped Nuts
3/4 Cup Raisins
1/2 Cup Honey
1 teaspoon Vanilla
1/4 teaspoon Kosher Salt
1 teaspoon Cinnamon
3 Tablespoons Peanut Butter


Preheat oven to 350°F.  Line an 8X8 inch pan with parchment paper, letting it hang over the edges slightly.  Spray the parchment with non-stick spray.

Combine oats, cereal, nut and raisins together in a large bowl.

Combine homey, vanilla, salt, cinnamon and peanut butter together in a medium bowl.  Pour into the large bowl with the oat mixture.  Fold together until completely combined.

Press firmly into the prepared pan.  Bake 20-25 minutes for chewy and 25-30 minutes for crunchy.

Press with a lightly oiled spatula right when they come out of the oven.  Let cool completely before cutting.


Yield: 8X8 Inch Pan Granola Bars

*Note: Use gluten free oats and puffed rice cereal if you need it to be gluten free.

-Recipe from Old World Garden Farms

Nutty Cinnamon Raisin Granola


This Nutty Cinnamon Raisin Granola is full of nuts and deliciousness! This granola is grain free and sugar free…and so very yummy.  Use any combination of nut you like.  For the almond or pecan meal flour listed in the ingredients, you can either buy the flour or just grind up some nuts until it’s a powder.  The same goes for the chia seed meal.  A coffee grinder will turn the chia seeds into a nice powder very quickly.  I hope you try this deliciously nutty, Nutty Cinnamon Raisin Granola recipe!



4 Cups Nuts (Cashews, Almonds, Pecans, Walnuts)
1 Cup Unsweetened Coconut Flakes
1/2 Cup Raisins
1/2 Cup Almond or Pecan Meal Flour
1 Cup Unsweetened Applesauce
1/4 teaspoon Liquid Stevia
1/4 teaspoon Vanilla Extract
1/4 Cup Sunflower Seeds
1/4 Cup Flax Seeds
1/4 Chia Seed Meal
1 Tablespoon Cinnamon
1/2 teaspoon Kosher Salt


Soak the nuts in water for 8 hours.  Rinse and strain after soaking.

Preheat oven to 375°F.

In a large bowl, combine nuts, coconut, raisins, almond meal flour, applesauce, Stevia, sunflower seeds and flax seeds.

In a small bowl, stir together chia seed meal, cinnamon and salt.  Stir into the nut mixture.

Spread out on a baking sheet.  Bake for 10 minutes, stir and return the pan to the oven.  Turn the oven off and let sit overnight to dehydrate.



Recipe adapted from The Balanced Platter



Pumpkin Pie Smoothie


I just can’t get enough pumpkin during the fall.  This Pumpkin Pie Smoothie tastes just like a pumpkin pie!  What is even better is that this Pumpkin Pie Smoothie contains only 1.63 grams of fat and nearly 10 grams of protein!  Now that is a drink you can feel good about.  Maybe I will serve Pumpkin Pie Smoothies this Thanksgiving instead of pie.



1/2 Banana, frozen
1/3 Cup Pumpkin Puree
1/3 Cup Plain Yogurt
1/2 Cup Milk
1/8 teaspoon Pumpkin Pie Spice
5 Ice Cubes


Place all ingredients in a blender.  Blend until smooth.



Yield: 1 Serving (about 2 Cups)



Zucchini Muffins


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.


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


Preheat oven to 350°F.

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