Breakfast

Vegan Protein Muffins

These muffins are delicious! Not only are they quick, easy, and healthy, but these ingredients are probably already in your kitchen! These are great as a snack, or a quick breakfast. Just the other day, I took one out of my refrigerator and was in a hurry to be out the door. It was great. I love being prepared with a healthy choice snack! I hope you get a chance to make them.

2 flax eggs (2 Tbsp ground flaxseed, mixed with 5 Tbsp water—make and let sit for 10min as it gels)
1 ¼ cup coconut milk from can (stir so liquid is distributed throughout can)
2 medium, very ripe bananas
2 cups oat flour, gluten free
¼ cup 100% maple syrup
1 tsp vanilla
1 ½ tsp baking powder
½ tsp baking soda
½ tsp sea salt
¾ cup chopped walnuts, optional

Preheat oven to 400 degrees.

Use paper liners in muffin tin (I use my silicone muffin “tin” and no paper liners needed).

Once flax eggs are ready, in large bowl, add all ingredients except nuts.

Using electric beaters, cream together until smooth. Then add walnuts and gently incorporate them into the batter. Pour mixture into each muffin cup, filling ¾ full.

OPTIONAL: Sprinkle each muffin with chocolate chips.

Bake for 15-18 minutes, until golden brown.

Banana Nut Muffins with Cinnamon - Oil Free

I have to say that these are quite amazing. I brought them over to a friend’s house and she loved them, and so do I. They are quite easy and very healthy too. For the past several years, I have been using a high-quality silicone muffin pan and it truly makes the release process of the muffins easy where they stay intact. I don’t even have to spray the muffin cups at all. I just allow them to cool a bit, use a butter knife to scrape around the edges of the muffin, and they pop out quite nicely. I really hope you get a chance to try the muffins and the silicone pan, as they both are amazing! Enjoy~

2 flax eggs (2 Tbsp of flax meal + 5 Tbsp water, mix and allow about 5-10 minutes to “gel”)
2 ripe bananas, mashed
5 Tbsp 100% maple syrup
3 Tbsp almond milk
1 tsp vanilla
1 tsp baking powder
1 cup almond flour/meal
2/3 cup oat flour
(I made my own flour by using my high-powered blender and gluten free oats)
1 tsp cinnamon (2 tsp if you really like cinnamon)
EXTRAS for toppings:
½ cup walnuts, chopped
½ cup chocolate chips (use vegan to keep recipe dairy free)

Preheat oven to 350 degrees. In bowl, mix the “wet” ingredients together with a whisk: flax eggs, bananas, syrup, almond milk, vanilla. Then add in “dry” ingredients to mixture: baking powder, almond flour, oats, cinnamon, mixing with whisk to combine.

Fill each muffin cup about ¾ full. And then top with walnuts and chocolate chips. Bake for 45minutes or until toothpick comes out clean. The muffins will firm up while cooling. Remove from muffin pan when cooled. Store in refrigerator. Makes about 10 muffins.

Banana Protein Waffles

I love my smoothies in the morning, but it is nice to shake it up sometimes, so I made these waffles. They were so delicious. The slight sweetness of the batter did not call for syrup, but I did choose to slightly drizzle a bit of raw honey on them. I recommend making these on a crispier setting on your waffle iron…. I kind of felt a bit guilty for eating these as it tasted like dessert. Using gluten-free flour, Arbonne protein powder, and banana made these quite the healthy breakfast treat! I hope you enjoy them as much as my husband and myself!

1 cup gluten free all-purpose flour
¼ cup Arbonne banana protein powder (you can use vanilla, chocolate or any other flavor of your liking)
1 ½ tsp baking powder
½ tsp salt
1 tsp flax meal
½ ripe banana, mashed
1 ½ cup almond milk (or other nut milk)
1 Tbsp avocado oil
1 Tbsp 100% maple syrup

Whisk “dry” ingredients together and then add “wet” ingredients, mixing until well-combined.

Don’t mix too much, as waffle may not be fluffy.

Let batter sit for 10 minutes.

Using a hot waffle iron, spray well so waffle does not stick to iron.

(I did have to pick out the waffle with a fork, because it did stick a bit, but it was rather easy to pick out of waffle iron.)

Suggested Toppings: Raw honey, 100% Maple syrup, Almond or peanut butter, sliced bananas, strawberries, or blueberries.

This recipe makes about 4 waffles.

Banana Pancakes

Only 4 ingredients—can’t go wrong! The taste is amazing, I promise. Many times I purchase a lot of bananas and let them get ripe (with brown spots), peel them and then freeze them in a plastic container to use for the future. You can use frozen bananas for this recipe too. Just allow about ½ hour to thaw and you are ready to make the batter.

3 ripe bananas
2 eggs
3 Tbsp almond butter
½ tsp cinnamon

Mash bananas with fork, then add eggs, almond butter, and cinnamon together, mixing well until smooth.

Pour about ¼ cup scoop on hot griddle.

Flip when you see bubbles from the top.

Serve with fruit.

Chunky Monkey Muffins

These are a great breakfast or snack as they are filling and satisfying. They taste so good that I would consider them more of a snack, but the healthy, hearty ingredients show otherwise and they are a solid start to your day.

Whether they are warm out of the oven, or chilled in the refrigerator, the moistness and taste is tantalizing.

I have served these to guests as a snack, and everyone enjoyed them.

2 Ripe Bananas
12 Pitted Medjool Dates
1 flax egg ( 1 tbsp flax meal + 3 tbsp water, mix and let sit for 15 min)
1/2 cup almond flour
1/2 cup coconut flour
2 tbsp cocoa powder
1/2 cup coconut oil, melted
2 tsp vanilla
1/4 tsp se asalt

1/2 cup chocolate chips
1/2 cup walnuts, chopped

Toppings

Preheat oven to 350 degrees.
In a high-powered blender or food processor, puree the bananas and dates until smooth.
Add other ingredients, except “topping” and blend until thick batter forms. Avoid over-blending.
Spoon batter into 12 silicone muffin cups (you can line a muffin tin with paper liners). Fill about 2/3 full.
Top each muffin with Chocolate chips and nuts.
Bake for about 16-18minutes or until toothpick inserted in the middle comes out clean.
Remove from oven and allow to cool. They can be served warm or cold.
Store in refrigerator.

Apple Oatmeal Muffins (Vegan)

I wanted a healthy, hearty muffin so I created this one. The cut up apples are my favorite part of this recipe, as it adds so much taste and density to the muffin. Certainly this is a great “Breakfast”—not too sweet, and 1 or 2 muffins will keep you full.

1 Tbsp chia seeds + 3 Tbsp water (This will be your chia 'egg'l)
2 cup rolled oats
½ tsp baking powder
¼ tsp salt
1 tsp cinnamon
½ cup of nuts
1/2 cup dried fruit (optional)
1 ¾ cup almond milk (or coconut or oat milk will work)
½ cup unsweetened applesauce
1 cup diced apples
1 tbsp 100% Maple syrup

*Step #1: Preheat oven to 350°.
*Step #2: Make the “chia egg” by mixing chia seeds with water and set aside. It will take about 5-10 minutes to “gel.”
* In another bowl, combine dry ingredients and stir until ingredients are ‘mixed.’
*Add in wet ingredients, including chia egg and gently mix all ingredients until well incorporated.

*Scoop into muffin pan. (I use silicone as it makes removal very easy)
*Bake for 45 minutes, or until just a bit golden on top.

*Wait to cool before serving. The muffin does firm up as it cools.

Makes 18 muffins.
Store covered in refrigerator for up to a week.

Break-The-Fast Burrito- YES, Please! (Vegan)

Did you know that breakfast got it’s name from ‘breaking the fast” from the last night? I’ve made these for Mother’s Day to celebrate my mom and mother-in-law on a Sunday morning after church. We all loved them! They are filling and healthy and quite easy to make…. Give yourself about 30 minutes to cut and cook all the vegetables and you will have a morning favorite

4 cups of potatoes, diced
2 bell peppers, diced
1 large onion, diced
1 pint of mushrooms, diced
2 zucchini, cubed
2 Tbsp avocado oil
1 tsp garlic powder
1 tsp onion powder
½ tsp pepper
½ tsp sea salt
½ tsp dried oregano
Soft shelled tortillas, I use gluten-free

*Steam potatoes in a steamer basket for about 10-15 minutes or until soft when pierce with a fork.

*In the meantime, add oil to a large frying pan and add vegetables to the hot pan.

*Sautee vegetables until semi-soft (about 10-15min).

*Then add cooked potatoes to the vegetable mix. Add seasoning and gently stir until coated, and sautee for another 3 minutes.

*Turn off heat.

*Heat tortillas and add the filling.

VARIATIONS:
Dice up chicken sausage and add to veggie mix. You can scramble eggs on the side and add that to the veggie mix as well.