Who knew muffins could include such random but delicious ingredients? Why not put something better in there besides some super solid mystery fat and other big words we probably can’t pronounce? Bananas, cranberries, oatmeal, and carrots make a surprisingly fantastic muffin. So I cheated and bought the bag of shredded carrots and this suited my needs just fine. If you are looking for more of a carrot cake consistency (hidden carrots) then you’ll need to shred them with the box grater yourself. These taste just delightful toasted and with a little butter or jam on it. Perfect for breakfast or snack! NOM.
Breakfast Cranberry Carrot Muffins
Makes: 12 Muffins
- 1 1/2 cups all purpose flour
- 3 tablespoons sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 cup rolled oats
- 1/2 cup dried cranberries
- 3 tablespoons olive oil
- 1 large egg
- 1/3 cup 1% milk (or milk of choice)
- 2 cups shredded carrots (chop a little extra with a knife if using bagged carrots)
- 2 medium ripe bananas, mashed
- Preheat the oven to 400 and spray or line a 12 tin muffin pan.
- n a large bowl combine the flour, sugar, baking soda, baking powder, salt, nutmeg, and cinnamon. Sift well or mix with a fork until combined.
- Next add the oats, cranberries, olive oil, egg, milk, carrots, and mashed banana. Stir well until all ingredients are blended.
- Divide the batter evenly in the muffin tin and bake for 15-18 minutes until cooked through.
Since you really can’t tell it’s September yet, why not hang on to the last of the fresh summer produce?! Strawberries have been so delicious this year and I’m always looking for alternative ways to eat therm, other then shoveling them into my mouth. I definitely have a sweet tooth; however, it’s nice when you know your dessert contains healthy ingredients like oatmeal, cinnamon, and fresh fruit. OH, and bit of Kate’s butter makes it even better (everything in moderation, people!). Enjoy this dessert and don’t you dare feel bad about it, TREAT YOSELF!
- 2 cups chopped strawberries (You can also try peaches, blueberries, rasperries, blackberries, pears, or apples!)
- 1/4 cup oatmeal
- 2 tablespoons flour
- 1 tablespoon + 1 teaspoon brown sugar
- dash of salt
- 1/2 teaspoon cinnamon
- 2 tablespoons melted butter
- Preheat the oven to 350 degrees.
- Wash and roughly chop the strawberries. Equally divide between two small oven proof dishes as pictured.
- In a small bowl, combine the oatmeal, flour, brown sugar, salt, cinnamon, and butter. Mix well.
- Equally top both dishes with the mixture and bake in the oven for 25 minutes.
Sometimes, mornings are hard. I recently had an unfortunate morning that involved my phone alarm not going off, spilling a bag of coffee grounds all over the kitchen floor, and worst of all – forgetting my well packed bag of food for the day!! I’m sure you’ve been there and its not fun!! These types of days usually result in a medley of unorganized eating patterns because a rough morning really screws with my whole day. These 5 Ingredient no-bake bars are a great staple to keep in your freezer to grab when you’re simply on the go, in need of a snack, or having a disastrous morning! Not too mention, the Trader Joe’s Coco Chips I used as a topping are AHHmazing.
Peanut Butter Banana Coconut Breakfast Bars
Makes 4 Bars!
- 1 1/2 cups Whole Rolled Oats
- 1/4 cup natural peanut butter of your choice
- 1 medium mashed banana
- 1/4 tsp cinnamon
- 1 tbsp honey
- Handful of Trader Joe’s Coco Chips on top (Can also use 2 tbsp regular shredded coconut)
- Optional extras: cranberries, chocolate chips, slivered or whole almonds/pecans, chia seeds, flaxseeds
1. In a large bowl, mix together the oats, peanut butter, mashed banana, and cinnamon. It works well to microwave the peanut butter for 15 seconds to soften it slightly, prior to mixing. Mix well until thick mixture is well combined.
2. Place a large piece of plastic wrap in a loaf pan, this will allow you to easily remove the bars when finished. Press the, oatmeal mixture into the bottom and evenly flatten. Top the mixture with the honey and coco chips. Wrap up with the extra plastic wrap and place in the refrigerator for 1 hour. Slice and serve, keep in the fridge for 5 days or freeze individually wrapped!
Individually wrapped and ready to go!