These muffins are seriously killer! I mean, I usually get a little skeptical with some of these “gluten free” baked goods recipes. But, these are a real keeper. They are way moist (and there isn’t even any butter/oil in the recipe), full of banana flavor, and so dang easy! All you do is throw all the ingredients in the blender, blend, then pour into muffin liners.
Besides just making these for breakfast because they are so awesome, they also make for a quick grab-and-go breakfast, an easily portable snack, or a delicious after school snack for the kiddos!
As soon as your bananas get ripe and start getting those brown spots on their peels . . . . make these. Make these fast!
We LOVED this French toast! I mean, we already love French toast, but add some tang and sweetness from an orange and we’re ALL in.
This takes typical French toast up a notch and gives it that wow-factor. You start with the usual French toast batter (milk and eggs), but sub milk for evaporated milk. This gives it a hint of richness without sacrificing calories/fat. Then, you’ll end up adding orange zest to that batter. And, to really make this French toast even more awesome, it gets topped with an orange-maple syrup. We are seriously in love over here with this breakfast. While there’s only three of us to feed, I made the entire batch, threw the leftovers in the fridge, and we’ll be warming them up in the toaster for breakfast for the next couple days. Love, Love, Love!!
Thank you for being patient with the new site conversion. I know it has some bugs, and I’m working on getting those fixed. I’m also still learning how to navigate and use the new site. Thus . . . the continued slow down of posting. But, I’m getting MUCH closer to getting this under control, and then you’ll get some more consistent posts. Yay!
Today I’m bringing you a delicious breakfast idea for Mother’s Day. Of course you can make this for any day, but I also think it would be so great for Mother’s Day. It seems like we’re always looking for great breakfast/brunch ideas for this sweet day, and I decided that a parfait is at the top of my list this year. Not only do I love me a good parfait, but this definitely reminds me of my sweet mom. My momma loves her some good granola stirred right into her yogurt. While a parfait is pretty much that idea, it sure looks a lot prettier. And, don’t you think your moms deserve “pretty” on Mother’s Day? I certainly do.
These parfaits come together in a flash. All you do is layer your favorite non-fat Greek yogurt, Fit Granola, and chopped berries. Easy, delicious, and oh-so-yummy! As you can see, I made my own granola so that I could watch the calories here. (Granola is a tricky food that sometimes makes us feel like we’re eating healthy, when really we’re eating oats covered in sugars. If you click over to my Fit Granola, you’ll see a lighter version that is much better for you than most varieties you’ll find at the store.)
Being a mom myself, I might just throw in a Mother’s Day request to my hubby for this parfait. He’ll be glad I want something so easy for my Mother’s Day breakfast.
First things first! Posting has been happening a tad-bit slower than usual. There is a VERY GOOD reason for this. I’m updating the website. Wahoooo! I’ve been wanting to do this for a VERY LONG time, and it’s finally happening. Thus, I’ve been running into a few time bumps due to IT/Computer/Domain/Website stuff that I cannot entirely avoid. BUT, it’s gonna be worth it. It’s gonna be worth it. The new site is going to be so pretty and so easy to navigate. I’m quite certain you’ll love it. So, get ready for the new look coming oh-so-soon. Yay!
Now on to these delicious babies. I’m really not sure why I haven’t shared this great idea with you sooner. It’s soooo awesome and soooo good. If you love a good veggie omelet, you’re going to love these Fit Omelet Cups. And, they’re so super fit that they only contain eggs and veggies (and a smidge of milk). The veggies are pretty much free calories, so you’re looking at a high-protein, low calorie breakfast option. We’re talking 23 calories per omelet cup. Awesome!
Really, to make these, you can choose any veggies your heart desires. I will list the ones I chose in the recipe here, but feel free to add/delete whatever ones you’re craving at the moment. The base for these consists of an equal amount of whole eggs and then egg whites (you’ll see that I used a total of 10 eggs, but I only used the whites in 5 of them). It cuts fat and calories, but still is huge on flavor. You’ll note that I didn’t put a lick of cheese in these. I think they are super tasty without it.
These come out of the oven with a fluffy texture (think the perfect omelet texture) and they taste so incredibly fresh thanks to all of those fresh veggies found within. As an added bonus, these stay good for 2-3 days in the refrigerator and they reheat fabulously. So, for those of you who need a quick and healthy breakfast fast . . . make the entire batch and simply reheat in the morning before you head out the door. I also love eating these for snacks.
Give ’em a try. They are seriously so super awesome!
Fit Veggie Omelet Cups
5 whole eggs
5 eggs, whites only
1/2 cup low fat milk (I used 1% Organic)
salt and pepper, to taste
2 green onions, chopped
1/2 cup fresh spinach, chopped
1/2 red bell pepper, chopped
1/2 – 3/4 cup mushrooms, chopped
Preheat oven to 350 degrees.
Combine all 10 eggs in a medium-sized bowl with milk, salt and pepper (I used about 1/2 teaspoon salt, 1/4 teaspoon pepper). Whisk until combined and eggs are broken up and slightly beaten. Set aside.
Lightly spray a 12-cup muffin pan with cooking spray. Fill each muffin cup approximately half to three-quarters full with various chopped veggies. Then, taking your egg mixture, pour it in each muffin cup, leaving a tiny amount of space at the top of each one (the omelet cups will rise a little in baking).
Bake for 18-20 minutes. Enjoy!
Serves 12. (I usually eat 3 of these to get the serving of protein I want/need. But, I’ll break it out per Omelet Cup, so you can eat as many as you personally need/want.)
Nutritional Information (Per Omelet Cup)
Fat: 0.2g (0.1g = Sat.)
I love me some goooood banana bread! However, nutritionally I hate that banana bread is essentially “cake” since it’s made with oil and sugar (which again, is why it tastes so darn good!). I had a couple of bananas that had spotted and gone more ripe than we care to eat, so I went on a major search to find me a tasty AND healthy banana muffin. With a few adaptations, I definitely came up with a winner! I mean, looking at this picture at this very moment has me salivating.
These muffins are made with coconut oil (instead of butter or vegetable oil) and are sweetened with honey (as well as the natural sweetener you get from the bananas). There’s something about that coconut oil that adds an extra subtle sweetness as well.
Of course, I didn’t have a “typical” banana muffin sitting right here to compare with, but I don’t think I would even hesitate to choose this muffin over the other. They are SOOOOO good. The oatmeal helps boost the texture, and they are super moist.
The only regret I have is that I didn’t double (or triple) the recipe. I totally could have frozen the extra muffins and had them available at the drop of a hat. Next time . . . next time!
Fit Banana Oatmeal Muffins with Coconut Oil and Honey
Adapted from Beauty and Bedlam
1 1/2 cups whole wheat flour (I used white wheat)
1 cup rolled oats
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg, beaten
1/2 cup unsweetened vanilla almond milk
1/3 cup coconut oil, melted (organic extra virgin tastes best)
1/2 cup honey
2 ripe bananas, mashed (about 2/3 cup)
Preheat oven to 400 degrees. Stir together oats, flour, baking powder, baking soda, and salt. Mix egg, milk, oil, honey and mashed banana together well. Add this mixture to the dry ingredients. Gently stir until moistened. Fill greased muffin pans 2/3 full (evenly dividing batter amongst 12 muffins). Bake for 12-15 minutes, or until golden brown.
Nutritional Information Per Muffin
Fat: 7.5g (5.7g = Sat.)
Sugars: 13.3g (Mostly from Honey and Bananas)
I spotted this fabulous idea to make pancakes with Greek Yogurt and I had to try it out! I mean, it’s a super duper easy recipe and I’m a sucker for super duper easy . . . especially if it’s healthy too! Besides, Greek Yogurt is a staple at my house so it just made sense that I would give these pancakes a try. All you need is one container (5.3 – 6 ounce) of Greek Yogurt, an egg, a smidge of flour, and baking soda.
They’re good people. They truly are. They are good in a different-kind-of way though. These aren’t going to be your traditional fluffy, buttermilk pancake, but they are definitely good in other ways. They are a bit more dense, but are probably the most filling pancakes I have ever made. You can “flavor” them any way you choose by just choosing a flavor of Greek Yogurt that you love. These ones here were made with strawberry yogurt. You can bet-your-bottom-dollar that I’ll be trying several more flavors of yogurt as the days and weeks go on. They are not overly sweet, which I love! I also love that there’s no added sugar to the recipe either. We were able to get enough sweetness to balance these out by topping our pancakes with sugar-free maple syrup.
Four ingredients. That’s it! Easy peasy! You’ll find the batter to be extra thick . . . like a thick cake batter. To ensure that the pancakes cook all the way through I suggest slightly flattening them out once you have them on the skillet to cook. I used my cookie scoop to get an even number of pancakes (I got four by using about 2 1/2 scoops per pancake), but you can also just eyeball it too.
Have fun experimenting with these. I hope you’ll love having an easy, protein-filled breakfast option!
Greek Yogurt Protein Pancakes
Adapted from Everyday Belle
5.3-6 ounces of your favorite nonfat Greek Yogurt
1/2 cup white wheat flour
1 teaspoon baking soda
Open the yogurt container and stir the yogurt until it’s smooth and creamy. Crack an egg over the yogurt and stir to combine (I often do this in a small bowl).
In a separate bowl, mix together the flour and baking soda.
Pour yogurt/egg mixture into the bowl with the flour and baking soda. Stir to combine. The batter will be extremely thick.
Spoon the batter onto a sprayed griddle or pan heated to medium.
Flip the pancakes when they start to bubble a bit on the surface. Cook until golden brown on both sides and serve with sugar-free syrup, fruit, etc! Enjoy!
Nutritional Information (Per Serving = 2 Pancakes)
Fat: 3g (0.9 = Sat.)
These are glorious! They are soft, fluffy, and contain both hints of coconut and vanilla. The dusting of cinnamon on top adds the perfect finishing touch.
And . . . well, if you’re looking to use up some of that leftover coconut milk that’s lingering in your fridge, this recipe is a fabulous idea! (It seems like most recipes that call for coconut milk rarely use the entire can!)
We are BIG fans of coconut oil and coconut flavor in my house. So, I was pretty darn sure we were going to LOVE these muffins. That being said, the coconut is not overwhelming here, but offers nice subtle notes that leave you completely satisfied. I use organic extra virgin coconut oil because it has a stronger coconut flavor and it’s a tad bit better for you than other forms of coconut oil. (If you’re looking for less coconut flavor, then use one that’s not organic and not extra virgin . . . but please make sure it’s non-hydrogenated as you’ll still want the health benefits of using the coconut oil.)
Now, let me just clarify that these muffins are not perfect from a nutritional stand point. However, they are healthier than most traditional muffins. They have less sugar, use a healthier fat, and more than half of the flour is whole wheat. I realize we are all at different places in our health journeys. For some, these could be the healthiest muffins you’ve made in years. For others, these might be considered a treat/dessert. Either way, I think these can find a way into the hearts of many of you, and luckily they are much more heart-healthy than the typical muffin (or donut, or pop-tart, or other crazy breakfast option you might grab).
Coconut Infused Vanilla Muffins
Adapted from Mel’s Kitchen Cafe
2 large eggs
1/2 cup canned light coconut milk
1/2 cup lowfat buttermilk
1 1/2 teaspoons vanilla extract
1/2 teaspoon coconut extract
6 tablespoons coconut oil, melted
1 1/4 cups white whole wheat flour
1 cup unbleached all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup plus 2 tablespoons sugar
Cinnamon and sugar for dusting
Preheat the oven to 350 degrees and lightly grease a 12-cup muffin tin with nonstick cooking spray (or you can line them with paper liners).
In a medium bowl, whisk together the eggs, milks, vanilla extract, coconut extract and coconut oil.
In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, salt and sugar. Make a well in the center of the dry ingredients and pour in the wet ingredients.
Using a wooden spoon or rubber spatula, stir the batter together until just combined. Don’t over mix or the muffins will be tough and dry. It only takes a few stirs to incorporate the batter well enough. The batter will be lumpy and that is ok.
Divide the batter evenly among the prepared muffin tin. Sprinkle lightly with cinnamon and sugar.
Bake for 16-20 minutes until a toothpick inserted into the center of a muffin comes out dry or with a few moist crumbs. Don’t over bake.
Serve warm or at room temperature.
Nutritional Information (Per Serving = 1 Muffin)
Fat: 8.8g (7g = Sat.)