Greek Yogurt Banana Almond Muffins

Whenever we have leftover bananas, some sort of banana bread is the first idea that pops into my mind! My boyfriend and I buy a bunch of bananas every week to take to work in the morning and by the end of the week there is almost always extra ripe bananas that haven’t gotten eaten yet. The more brown spots on a banana, the riper and sweeter it is (it’s also supposed to have more antioxidants in them too!). I like to buy yellow bananas and after a few days pass a few spots will start to show up on them.

Greek Yogurt Banana Almond Muffins

Yield: Makes 12 standard muffins

Greek Yogurt Banana Almond Muffins

You will go bananas for these extra fluffy homemade muffins!

Ingredients

3 ripe bananas- my bananas had lots of dark spots on them (this is perfect because they are extra sweet, naturally)

½ cup vanilla or plain flavored Greek yogurt

1 egg

1 Tbsp. vanilla extract

¼ cup honey

½ cup brown sugar; plus extra to sprinkle on the tops of the muffins

2 Tbsp. melted butter

1 tsp. ground cinnamon; plus extra to sprinkle on the tops of the muffins

1 ½ cup flour

1 tsp. baking soda

¼ cup chopped almonds; plus extra to sprinkle on the tops of the muffins

Instructions

  1. Pre-heat oven to 350 degrees F. In a large mixing bowl, mash together the bananas until they are chunky with a whisk. Add in yogurt, egg, vanilla extract, honey, brown sugar and butter. Whisk together until everything is combined.
  2. In a separate bowl, mix together the cinnamon, flour, baking soda and chopped almonds just until combined. Pour in the banana mixture and stir until all ingredients are combined. The batter will be light and fluffy. It will be the consistency of cake batter—it will also smell sweet!
  3. Line a 12 muffin tin with cupcake liners and spoon in the batter into the muffin hole. These muffins will rise a bit but don’t be shy about filling the batter almost to the top. They won’t rise over too much! Sprinkle a pinch of chopped almonds, cinnamon and brown sugar onto each muffin. Bake for 20-25 minutes or until muffins are a golden brown. Once muffins are cool, remove wrapper and enjoy!
http://kathrynskitchenblog.com/2017/06/greek-yogurt-banana-almond-muffins/

I really don’t have a basic ‘banana nut bread’ recipe that I use every time I make banana bread or muffins…this time I had yogurt that I wanted to use up so I used yogurt instead of oil and the yogurt makes the muffins fluffy, extra moist and cake-yyyy.

Sometimes I like chocolate chips in my muffins…sometimes I don’t. Sometimes I like to glaze the tops of my muffins and sometimes I just like em’ plain. You can alter this recipe to your preference. If you prefer a glaze, check out my Chocolate Chip Banana Nut Bread recipe HERE that I made a few months back! I do always like some type of nut  for an added crunch in my muffins or banana bread so I will use either almonds or walnuts; depending on what I have in my pantry!

Beware–these might be the fluffiest muffins you’ve ever had!

Healthy Blueberry Muffin Smoothie

The say a fruit smoothie a day, keeps the doctors away. This sweet smoothie is loaded with antioxidants….and what better way to get your morning started then this! Blueberries are a super food that not only contains antioxidants, but it also contains a great amount of minerals like potassium, manganese, copper, iron and zinc. All of these nutrients are important to our bodies so be sure to load up on them!

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Healthy Blueberry Muffin Smoothie

Healthy Blueberry Muffin Smoothie

Delicious and most importantly..so nutritious! This is a healthy version of a blueberry muffin that will fill you with antioxidant goodness!

Ingredients

1 cup frozen blueberries

1/2 cup vanilla greek yogurt

1/3 cup almond milk

1 Tbsp chia seeds

1/2 tsp almond extract

1/2 banana; sliced

1 tsp honey

Instructions

  1. All you need to do is simply blend all of these ingredients in a blender and top with additional blueberries (optional)!
http://kathrynskitchenblog.com/2015/05/healthy-blueberry-muffin-smoothie/

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Banana Maple Chia Overnight Oats

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Overnights are my new favorite thing these days! Eating healthy is also a favorite of mine too. I run at least 3 miles everyday right when I wake up..I’ve noticed it really keeps me energized and refreshed all throughout the day. It also motivates me to fuel my body with fresh and nutritious foods throughout the day. Since breakfast is such a quick ‘grab-n-go’ kinda thing for me, these oats make it easy to eat healthy on the run. There is tons of fiber to keep ya feeling full until lunch–there is also NO sugar, so these little oats are naturally sweet 🙂
I also love mason jars and this is one of the many reasons why. They are just so cute and convenient. If you don’t have mason jars you could also use simple containers or even bowls.

Ingredients:
1 cup of uncooked oats
2 Tbsp chia seeds
1 cup almond milk
1 tsp cinnamon
1/4 tsp nutmeg
1 Tbsp honey
1 Tbsp sugar free maple syrup
1/2 banana; sliced

Steps:
1. Combine all ingredients and mix with a wooden spoon. Spoon oatmeal into mason jars and top with favorite fruit and/or nuts. Let sit overnight in fridge and enjoy the next morning!
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Flourless Banana Peanut Butter Chip Muffins

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Every once in a while I pick up one too many bananas at the grocery store….the first thing that always comes to mind when I have leftover ripe bananas is banana bread..duhhh! However this time I wanted something a bit more healthy and low in carbs so my skinny banana chip muffins hit the spot! These little bites of goodness are fluffy and light with a hint of chocolate in every bite. They are naturally sweet and moist with a touch of honey so feel free to dig into a few of these! Who knew flour-less muffins could be this GOOD?!

Ingredients:
2 Tbsp peanut butter
2 medium bananas; ripe and mahsed
1/4 cup oatmeal; uncooked
1 egg
2 egg whites
1 Tbsp honey
1 tsp baking powder
1 tsp cinnamon
1/2 cup mini chocolate chips
1 scoop of vanilla protein powder; optional

Steps:
1. Preheat oven to 35o degrees F. In a small bowl, combine the peanut butter and mashed bananas until combined.

2. Slowly mix in the oatmeal, eggs, honey, baking powder, cinnmon, 1/4 cup of chocolate chips, and protein powder (optional). Stir until combined. Place liners in muffin tray and fill each liner about 2/3 of the way full, until you are out of batter. Sprinkle each muffin with mini chocolate chips and bake for 12-15 minutes or until golden brown. Let cool for about 20 minutes and enjoy! I peeled my liners off before serving to make it easier to enjoy!
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Healthy Pumpkin Pie Smoothie

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Pumpkin Pie is my all-time favorite pie. There is only one short season where I can enjoy it and that would be fall.. It’s not quite fall yet but I thought I would get a head-start on creating and eating some of my favorite pumpkin recipes. Aside from pumpkin pie, pumpkins (plain, unsweetened) have a TON of great nutritional value to them such as vitamin A and antioxidants.  This recipe has no added sugar so it is naturally sweet and it is a great clean treat! This is one of my new favorite breakfast creations because every sip is filled with the goodness of pumpkin spice and everything nice.

Yield: 2

Ingredients:
1/2 cup pumpkin puree (plain, unsweetened)
1 banana
1/2 apple
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 cup oats
1 Tbsp chia seeds (or you can use flax seeds)
1 cup almond milk (I used vanilla flavored)
1/2 cup ice cubs
2 scoops protein powder (optional)

Steps:
1. Combine all ingredients in a blender and blend for about 2-3 minutes, or until texture is smooth. Enjoy and stay healthy!