Let's talk about breakfast! It's my favorite meal of the day but it can be a tricky one because mornings are go, go, go! Ok, dinner is nuts too but there's something so soul satisfying to me about having a hot cup of coffee and a nice breakfast. I'm a die hard fan of baked goods and I like to make my own most of the time. This helps me control the ingredients and save on cost but I still try to keep breakfast baked goods simple. These muffins hit the spot, kick my chocolate cravings in the teeth and my kids loved them too.
Here's what you'll need for these delicious muffins to make ahead and enjoy for breakfasts and snacks....
(makes approx. 10 muffins)
-2 ripe bananas
-1/2 cup Greek yogurt
-1 tsp vanilla extract
-1/2 cup sugar
- 1 1/2 cups flour
- 1/2 cup unsweetened baking cocoa
-1/2 cup milk
- 2 tsp baking powder
-1 tsp espresso powder
- 1/2 tsp salt
-1/2 cup chocolate chips or chunks
Grease a muffin tray and pre-heat the oven to 350 degrees. In a large bowl, mash the bananas and mix them with the eggs, yogurt, vanilla, milk and sugar. Pour the dry ingredients of flour, baking cocoa, baking powder, espresso powder and salt on top. Use a fork to lightly mix together the dry ingredients and then combine the dry and wet ingredients until mixed thoroughly.
Scoop the batter into the muffin wells. I use approx. 1/3 cup per muffin. Sprinkle the chocolate chips or chunks on top of the uncooked muffins. Bake at 350 degrees for 20-25 minutes and remove from the oven once an inserted toothpick can be removed without batter on it (I find that 22 minutes works great for me). Allow to cool in the tray for 20 minutes before transferring to a cooling rack to complete cooling. Enjoy!
I've done it again and been MIA on the recipe front. I've got a good reason for it this time though...I promise! Bundle #3 arrived at the end of September and we've been in the blur and beauty of newborn care since then and I was simply cooked and over tired in the weeks leading up to his birth and I hit pause on recipe creation and food photography. Although I have two other littles, it's amazing how quickly I forgot just how much sleep deprivation is involved in those first weeks of life. Somewhere in the hours of 11PM-3AM I think I will never sleep again and then sometime around 6AM I hit a second wind of energy and think "I've got this..." but then the cycle starts again soon thereafter. And this is why God makes babies cute.
Even though this recipe is finished and pictures edited, I'll be amazed if I finish this post in one sitting, but here goes! This recipe is a healthy, refined sugar free cookie recipe to support new mamas in their newborn weeks. They are loaded with healthy ingredients that support lactation, but I prefer to call these new mama cookies as these ingredients are nutrient dense and are healthy bites of nourishment to grab and go no matter how you choose to or need to feed your little one. Momming is hard enough as it is...can we please just support moms to do the best they can regardless of feeding choices or needs (can you sense a little sensitivity in my tone? Feeding has been a little trying in these first weeks around here and I'm trying to stop beating myself up).
The key ingredients in these cookies include oatmeal, flax seed and brewer's yeast. All of these ingredients are easily found online if needed. What did parents do before the invention of Amazon Prime? There are some complaints that Brewer's Yeast has a very bitter taste, but this is a particular rock star ingredient for boosting milk supply if needed. I ordered this bag from Oat Mama and I don't notice the taste in the cookies (nope, not sponsored...I just found and like the product). Instead of oil/butter and sugar, the cookies are moistened and sweetened by ripe bananas and truvia. These throw together quickly and easily, which is a necessity for mamas of wee ones or an easy little gift to throw together for an expecting friend or family member. Throw them in the freezer before baby arrives- you'll be glad you did!
New Mama Chocolate Chip Oatmeal Cookies
(makes approximately 2 dozen cookies)
-2 ripe bananas
-2 tbs ground flax seed
-2 tbs brewer's yeast
-2 tbs + 1 tsp truvia
-1 tsp vanilla extract
-1 cup spelt flour
-1 1/2 cups rolled oats
-1 tsp baking powder
-1/2 tsp salt
-1 cup chocolate chips
Pre-heat oven to 350 degrees. Mash bananas in a large bowl. Add eggs, vanilla, flax seed, brewer's yeast and truvia. Mix together. Add spelt flour, oats, salt and baking powder. Stir together. Fold in chocolate chips.
Prep a cookie sheet with parchment paper. Scoop out cookies using a small cookie scoop and space approximately 2 inches apart. Bake for approximately 11 minutes. Allow to cool on the pan for a few minutes before transferring to a wire baking rack to finish cooling. Enjoy at 3PM or 3AM...whenever baby is up for a feeding!
Happy St. Patrick's Day! I love the celebration of all things Irish and today I'm sharing a healthier donut by baking instead of frying and I've been playing with gluten free flour again. My kids gave these two Irish thumbs up. There's something about a chocolate glaze that makes all baked goods wonderful...and kids go crazy. These don't take long to come together, the donuts come together in one bowl, they're quick to bake, and may I suggest playing some Irish music while you decorate and enjoy!
Baked Gluten Free Bailey's Chocolate Donuts
(makes 6 donuts)
-4 tablespoons melted butter
-1/4 cup non-alcoholic Bailey's Irish Cream Coffee Creamer
-1/2 cup coconut sugar (you can substitute regular sugar if you prefer, but I find that the coffee creamer adds sweetness also)
-1/2 teaspoon almond extract
-1 cup gluten free flour (I'm loving Bob's Red Mill 1:1 GF Flour)
-1/2 cup cacao powder
-1/4 teaspoon salt
-1 1/2 teaspoons baking powder
-1 teaspoon espresso powder
Glaze & Decoration Ingredients
-1/2 cup powder sugar
-3 tablespoons cacao powder
-4 tablespoons Bailey's Irish Cream Coffee Creamer
-1/4 cup green candy melts
-Green sprinkles or decorating sugar
Spray 6 wells of a donut pan with non-stick cooking spray. Pre-heat the oven to 400 degrees. Mix the eggs, butter, creamer, coconut sugar and almond extract in a bowl by hand. Add in the flour, cacao, salt, baking powder and espresso powder. Mix until a thick batter comes together. Using a spoon, scoop the batter into each of the donut wells and spread to fill the entire well. Lightly tap the donut pan on the counter to help the batter settle into the wells. Bake in the oven for 10 minutes, remove from the oven and allow to cool in the pan for 10-20 minutes (these donuts rise quite a bit).
Prepare the chocolate glaze by mixing the powdered sugar, cacao powder and coffee creamer until a glaze forms. Optional: melt 1/4 cup of green candy melts and place into a bottle, piping bag or just plan to use a spoon. Once the donuts have cooled, dip them one at a time in the chocolate glaze and then drizzle with the green chocolate and top with sprinkles or decorating sugar. The donuts are ready!
Have a great weekend!
New England wife and mom. Faith, fitness, yoga, baking, cooking and constantly cleaning my kitchen.