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!

Cinnamon Roll French Toast Bake


This recipe makes for the perfect brunch dish or even side dish! There is nothing better than the sweet aroma of cinnamon rolls baking in the morning. I prepped everything the day before and when it was time to bake I just poured my egg mixture over the cinnamon rolls and popped it in the oven. SO easy!

This dish makes great leftovers, just heat em’ up and enjoy. If you are wanting to eat this as a dessert- skip the frosting part and add a scoop (or two) of vanilla ice-cream. If you wanted to switch it up and add some savory flavor to this dish, sprinkle crumbled bacon on top and in-between the cinnamon roll pieces before placing it in the oven.

Cinnamon Roll French Toast Bake

Cinnamon Roll French Toast Bake

Warm, sweet and loaded with cinnnnamon-yyyy goodness!

Ingredients

2 cans of cinnamon rolls with icing; cut into quarters

2 Tbsp. melted butter

1/2 cup whole milk

4 large eggs

2 tsp. vanilla extract

2 Tbsp. maple syrup

1/2 tsp. cinnamon

Instructions

  1. Preheat oven to 350 degrees F. and butter a 13 x 9 inch. or 8 x 8 inch baking dish. Place cinnamon roll pieces evenly in the baking dish.
  2. In a medium mixing bowl, whisk together the milk, eggs, vanilla extract, syrup and cinnamon until combined.
  3. Pour the egg mixture evenly on the cinnamon rolls. Melt one of the icings and pour over the cinnamon rolls. Bake for 45 minutes if using a 13 x 9 inch dish and 1 hour if using a 8 x 8 inch dish. The cinnamon rolls will be golden brown and your house is going to be smelly amazing! Pour the other icing over the rolls and enjoy!

Tip- If you see the top of the cinnamon rolls browning before the cook time is over, place foil on top to ensure the bottom of the rolls will still continue to bake and the rest won't burn.

http://kathrynskitchenblog.com/2017/05/cinnamon-roll-french-toast-bake/

I have always been a huge fan of cinnamon rolls and I probably always will…This is an easy dish to put together and everyone will love it. After all, who doesn’t like anything that involves cinnamon rolls? Definitely not me!.. I feel like weekends are an exception to indulge every once in a while so why not make something that everyone will love and enjoy?!

Pumpkin Maple Cashew Granola

This granola is perfect for fall and makes a great healthy snack. This recipe is filled with flavors of fall. It is also wonderful because it has pumpkin in it! Pumpkin makes fall extra special and I try to incorporate pumpkin into everything that I can–especially since there are only few weeks left where pumpkin is allowed in recipes!
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Pumpkin Maple CashewGranola

Pumpkin Maple CashewGranola

Crunchy, healthy, sweet and perfect for fall!

Ingredients

3 cups rolled oats

1/2-1 cup raw cashews

3 Tbsp sugar

¼ tsp of sea salt

3/4 tsp pumpkin pie spice (I also added an extra dish cinnamon)

1/4 cup butter

1/3 cup maple syrup

1 Tbsp. honey

1/3 cup pumpkin puree

Instructions

  1. Preheat oven to 350 degrees F. Mix the oats, cashews, spices, sugar, and salt together in a large bowl.
  2. In a small saucepan over medium-low heat, warm the butter, maple syrup, honey and pumpkin puree and whisk. Pour over the dry ingredients and quickly mix with a wooden spoon.
  3. Spread the mixture evenly onto two baking sheets (or bake in two batches) and bake for 20-25 minutes. Flip with a spatula after the first ten minutes of baking. If you prefer chunkier granola, don’t stir as it breaks up the clusters. Instead, just rotate the pans at the halfway point to ensure even cooking.
  4. Once the granola is golden brown (usually about 25 minutes), remove from oven and let cool completely. It will crisp up as it cools.
  5. Transfer to an airtight container. Should keep fresh for a couple weeks. Enjoy with as cereal, or a yogurt topper, or just as a snack!
http://kathrynskitchenblog.com/2016/11/pumpkin-maple-cashew-granola/

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Oatmeal Raisin Cookie Dough Energy Bites

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When 3:00PM rolls around…I need a snack. My snacks are usually always pretty healthy and involve a granola bar or fruit. These energy bites make the perfect little snack wherever you may be. These little tasty bites taste like oatmeal raisin cookie dough–except they are healthy and loaded with energy and protein to get you through the day! You also have nothing to feel guilty so fill up on this healthy treat the next time your in need of a snack. I also like to top mine off with some sprinkles because why not?!

Oatmeal Raisin Cookie Dough Energy Bites

35 minutes

Yield: 12 pieces

These little tasty bites taste like oatmeal raisin cookie dough–except they are healthy and loaded with energy and protein to get you through the day!

Ingredients

1/3 cup almond butter

2 Tbsp honey

1 tsp vanilla extract

1/2 tsp cinnamon

1/2 cup oats

2 Tbsp raisins

Sprinkles (optional)

Instructions

  1. In a medium sized bowl, combine almond butter, honey, and vanilla extract. Mix with a spoon until combined.
  2. 2. Add in cinnamon and oats and mix until it is combined. Refrigerate for 30 minutes and then roll into bite size pieces. Mix in some sprinkles if you want to make it look extra delicious 🙂
  3. Place back in refrigerator until you want to snack on em’. ENJOY!
http://kathrynskitchenblog.com/2015/03/oatmeal-raisin-cookie-dough-energy-bites/

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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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