Samoa Cookie Protein Balls

 For the protein balls:

• 1/4 cup shredded coconut, plus 3 tablespoons, divided
• 1/2 cup creamy almond butter
• 3 tablespoons pure maple syrup
• 2 large soft medjool dates, pitted*
• 1 teaspoon vanilla
• 1/2 cup old fashioned rolled oats
• 1 scoop vanilla or unflavored protein powder
• 1/4 teaspoon salt 
• 1 tablespoon chia seeds
• 1 tablespoon mini chocolate chips

For the melted chocolate:

• 1/2 cup chocolate chips 
• 1/2 teaspoon coconut oil

Instructions

• Preheat oven to 350 degrees F. Place the coconut on a baking sheet that has been lined with parchment paper. Spread out in an even layer. Bake for 5 minutes, stirring once, or until coconut is lightly toasted. Remove from the oven and let cool.
• In a food processor, combine the almond butter, maple syrup, dates, vanilla extract, oats, protein powder, and salt. Process until well combined.
• Transfer mixture to a small bowl. Stir in ¼ cup of the toasted coconut, chia seeds, and mini chocolate chips. Form the mixture into balls, about 1 tablespoon per ball.
• Add the chocolate chips and coconut oil to a small microwave safe bowl. Place in the microwave and heat in 30 second intervals until smooth.
• Line a baking sheet or tray with parchment paper.
• Dip the bottoms of energy balls into the chocolate and place on the prepared baking sheet. Drizzle the tops with chocolate and immediately sprinkle with remaining toasted coconut and flaky sea salt.
• Place the balls in the refrigerator for about 1 hour, or until the chocolate hardens.

(Source: https://www.twopeasandtheirpod.com/samoa-cookie-protein-balls/#wprm-recipe-container-97683)

Cookie Dough Protein Balls

 

• 1/2 cup unflavored protein powder
• 1/2 cup blanched almond flour
• 1/4 teaspoon salt
• 1 cup creamy cashew butter
• 1/3 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup mini chocolate chips

Instructions

1. In a mixing bowl, whisk together the protein powder, almond flour, and salt until well combined. 
2. Next, add the cashew butter, maple syrup, and vanilla extract to the mixing bowl and stir until well combined and a dough forms. 
3. Fold the chocolate chips into the dough until evenly distributed. 
4. Let the cookie dough chill in the fridge for 15 minutes and the use a 2 tablespoon size cookie dough scoop to scoop them into cookie dough balls. You should have 20 cookie dough balls. 

(Source: https://allthehealthythings.com/cookie-dough-protein-balls/#tasty-recipes-28998-jump-target)

Chocolate Chip Cookie Granola Clusters

• 3 cups old fashioned oats
• 1/2 cup chopped almonds
• 1/2 cup chopped pecans
• 1/3 cup pepitas
• 2 tablespoons flaxseed
• 2 tablespoons coconut sugar (or brown sugar)
• 1 teaspoon cinnamon
• 1 teaspoon sea salt
• 1/2 cup coconut oil, melted
• 1/2 cup pure maple syrup
• 1 tablespoon pure vanilla extract
• 1 cup chocolate chips

• Preheat oven to 350 degrees F. Line a large-rimmed baking sheet with parchment paper and set aside.
• In a large bowl, combine the oats, almonds, pecans, pepitas, flaxseed, coconut sugar, cinnamon, and sea salt.
• Add the melted coconut oil, maple syrup, and vanilla extract. Stir until mixture is well combined. Stir in the chocolate chips.
• Transfer the mixture to the prepared baking sheet and spread in an even layer. Use a spatula or the bottom of a measuring cup to press the granola down in an even layer. You want the granola to be pressed together so it will form clusters after cooling.
• Bake for 23 to 28 minutes or until granola is slightly golden brown. DO NOT STIR, but make sure you rotate the pan halfway through the baking time.
• Remove the pan from the oven and let the granola cool completely on the pan without stirring. Do not touch it while it cools.
• Once it is cool, you can break the granola into clusters and enjoy!

(Source: https://www.twopeasandtheirpod.com/chocolate-chip-cookie-granola-clusters/#wprm-recipe-container-75954)

Pumpkin Muffins

 

• 15 ounces pumpkin puree 
• ▢½ cup butter, melted
• ▢¾ cup brown sugar
• ▢¾ cup sugar
• ▢2 eggs
• ▢1 teaspoon vanilla
• ▢1 ¾ cups flour 
• ▢1 Tablespoon pumpkin pie spice
• ▢2 teaspoons cinnamon 
• ▢2 teaspoons baking powder
• ▢½ teaspoon salt 
• ▢1 cup mix-ins - chocolate chips, cinnamon chips, nuts, dried fruit, etc.

• Preheat oven to 375 degrees F.
• Grease a standard 12-cup muffin tin, set aside.
• In a small bowl, mix together flour, pumpkin pie spice, cinnamon, baking powder and sea salt. Set aside.
• In a large bowl whisk together pumpkin puree and melted butter until smooth.
• Add brown sugar and granulated sugar and whisk until combined and there are no lumps.
• Add eggs and vanilla and stir to combine.
• Add dry ingredients and stir until batter is smooth.
• Add mix-ins like chocolate chips, etc. and stir until evenly distributed.
• Pour ¼ cup of the pumpkin muffin batter into each well of the muffin tin, and smooth out the top.
• Bake in preheated oven for 20-25 minutes, or until the tops are set and a cake tested inserted into the center of the loaf comes out clean or with a few crumbs. (I bake mine for 15 minutes but I am 5000 ft above sea level).
• Let pumpkin muffins cool in the pan on a wire rack for 10 minutes, then remove them and transfer muffins to a wire rack to cool completely.

(Source: https://joyfoodsunshine.com/pumpkin-muffins/#wprm-recipe-container-30707)

Peanut Butter Banana Chocolate Chip Oatmeal Bars

 

• 1 cup mashed bananas (about 3 medium or 2 large ripe bananas)
• 1/2 cup creamy or crunchy peanut butter*
• 1/4 cup coconut sugar or brown sugar
• 1/4 cup unsweetened applesauce*
• 1/2 cup almond milk 
• 2 and 1/2 cups whole or quick oats
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside.
2. In a large bowl or in the bowl of your stand mixer, mash the bananas. On medium speed, beat or whisk in the remaining ingredients in the order listed. Batter will be a little thick, but still pourable.
3. Pour/spoon the mixture evenly into the prepared pan and bake for 25-28 minutes or until the center is set (it will still look relatively soft!).
4. Remove from the oven and cool in the pan at room temperature for 30-60 minutes. After that, place the pan in the refrigerator for 1 hour until chilled. The bars are difficult to cut if they haven’t been chilled.
5. Remove bars from the pan using the overhang on the sides then cut into bars. Sometimes I drizzle melted peanut butter over each, but that’s optional. (Note: the parchment paper is always a little moist from soaking up some moisture from the bars.)
6. Cover leftover bars tightly and store in the refrigerator for up to 10 days.

(Source: https://sallysbakingaddiction.com/peanut-butter-banana-chocolate-chip-oatmeal-bars/#tasty-recipes-76739)

No Bake Healthy Granola Bites

2 cups quick oats
1 cup crispy rice cereal (like Rice Krispies)
1 cup creamy peanut butter
1 cup ground flaxseed
1 cup mini chocolate chips
2/3 cup honey or agave nectar
2 teaspoons pure vanilla extract
2 tablespoons coconut oil

Combine all the ingredients together in a large bowl, mixing gently so the crispy rice cereal doesn't get crushed. Mix until well-combined.

Using a cookie scoop (or roll small amounts in your hands), drop rounded tablespoonful-sized portions onto a parchment or wax paper lined cooking sheeet. I used my cookie scoop and then rolled the scooped portion out between my palms.

Refrigerate for 1-2 hours. At this point you can serve them or combine the chilled granola bites in a large container or bags to freeze or refrigerate. They will stay fresh in the refrigerator for up to a week or for a few months in the freezer.

(Source: https://www.melskitchencafe.com/no-bake-healthy-granola-bites/)

Pumpkin Muffins

1 3/4 cups all purpose flour
1 cup sugar
1/2 cup dark brown sugar
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
2 eggs
1 15 oz can pure pumpkin puree
1/2 cup coconut oil, melted
1 tsp vanilla extract

Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan.

Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.

In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.

It is helpful to use a large scoop to evenly distribute the batter into each well. They will be nearly full. This will help give your muffins a nice puffy dome.

Bake your muffins for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.

(Source: https://lovelylittlekitchen.com/best-ever-pumpkin-muffins/)

Energy Bites

1 cup (3.5 ounces) old-fashioned oats
1/3 cup (1.25 ounces) ground flaxseed meal
2/3 to 1 cup (6-9 ounces) nut butter (see note)
1/4 cup (3 ounces) honey
Dash of vanilla extract
Pinch of salt (more to taste, if needed)
Add-ins: mini chocolate chips, shredded coconut, chopped nuts, dried fruit, chia seeds, etc.

In a food processor, add the oats and process until coarsely chopped. If you don't have a food processor coarsely chop the oats in a blender and add to a bowl.

Add the flaxseed meal, nut butter, honey, vanilla and salt. Process/mix until the mixture comes together into a soft but not overly sticky ball.

If the mixture is overly dry, add nut butter a tablespoon at a time and process/mix until the consistency is soft but not overly sticky or crumbly.

Add any add-in ingredients, and mix with your hands until evenly combined.

Roll the dough into small balls and place on a parchment-lined baking sheet or tray. Refrigerate until firm enough to stack in a lidded container or in a bag. The energy bites can be frozen for several months or refrigerated for a week or so.

(Source: https://www.melskitchencafe.com/best-energy-bites-recipe/)

Bran Muffins

1 1⁄2 cups wheat bran or 1 1⁄2 cups oat bran
1 cup buttermilk
1⁄3 cup vegetable oil
1 eggs
2⁄3 cup brown sugar
1⁄2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1⁄2 teaspoon salt
1⁄2 cup raisins


Preheat oven to 375 degrees. Grease muffin cups or line with paper muffin liners.

Mix together wheat bran and buttermilk; let stand for 10 minutes.

Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture.

Sift together flour, baking soda, baking powder, cinnamon, and salt.

Stir flour mixture into buttermilk mixture, until just blended.

Fold in raisins and spoon batter into prepared muffin tins.

Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

(Source: http://www.geniuskitchen.com/recipe/classic-bran-muffins-63584)

Banana Muffins

3 large ripe bananas, mashed
3⁄4 cup sugar
1 egg, slightly beaten
1⁄3 cup melted butter
1 teaspoon baking powder
1 teaspoon baking soda
1⁄2 teaspoon salt
1 1⁄2 cups flour

Mash bananas. Add sugar and slightly beaten egg. Add melted butter. Add the dry ingredients and stir. Bake at 375 degrees for 20 minutes.

(source: http://www.geniuskitchen.com/recipe/best-ever-banana-muffins-62286#activity-feed)

Jordan Marsh's Blueberry Muffins

½ cup softened butter
1 ¼ cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
½ teaspoon salt
2 teaspoons baking powder
½ cup milk
2 cups blueberries, washed, drained and picked over
3 teaspoons sugar

Preheat the oven to 375.

Cream the butter and 1 1/4 cups sugar until light.

Add the eggs, one at a time, beating well after each addition. Add vanilla.

Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.

Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.

Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.

Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.

(Source: https://cooking.nytimes.com/recipes/2868-jordan-marshs-blueberry-muffins)

Granola

3 cups old-fashioned oats
1 cup coarsely chopped pecans
1/2 cup unsweetened shredded coconut*
3 tablespoons (packed) brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon (generous) salt
1/3 cup honey
2 tablespoons vegetable oil
2 Tbls maple syrup
1 cup assorted dried fruit

Preheat oven to 300°F. Line rimmed baking sheet with parchment. Mix first 7 ingredients in large bowl. Stir honey, oil, and maple syrup in saucepan over medium-low heat until smooth. Pour honey mixture over oat mixture; toss. Spread on prepared sheet. Bake until golden, stirring every 10 minutes, about 40 minutes. Place sheet on rack. Stir granola; cool. Mix in fruit. Store in airtight container for up to a week.

(Source: http://www.epicurious.com/recipes/food/views/everyday-granola-359317)

Oatmeal Bars

3/4 Cup(s) firmly packed brown sugar
1/2 Cup(s) granulated sugar
One 8-ounce container vanilla or plain low-fat yogurt
2 egg whites, lightly beaten
2 tsp vegetable oil
2 tsp Skim Milk
2 tsp vanilla
1-1/2 Cups all-purpose flour
1 tsp Baking Soda
1 tsp ground cinnamon
1/2 tsp salt
3 Cups oatmeal
1 Cup diced dried mixed fruit, raisins, or dried cranberries

Heat oven to 350°F. In large bowl, combine sugars, yogurt, egg whites, oil, milk, and vanilla; mix well. In medium bowl, combine flour, baking soda, cinnamon, and salt; mix well. Add to yogurt mixture; mix well. Stir in oats and fruit. Spread dough onto bottom of ungreased 13x9-inch baking pan. Bake 28 to 32 minutes or until light golden brown. Cool completely on wire rack. Cut into bars. Store tightly covered.

(Source: http://www.quakeroats.com/cooking-and-recipe/low-fat-chewy-fruitoatmeal-bars)

Whole Wheat Blueberry Muffins

I'm not a big fan of the streusel topping that often accompanies blueberry muffins. These don't have that, and they're the perfect amount of sweetness, without being too sweet. They're super delicious, and freeze beautifully. Perfect for breakfast or a snack.


1 1/2 cups whole wheat flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1/2 cup unsweetened applesauce
1 pint fresh blueberries

Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper liners. Whisk together the flour, sugar, salt, and baking powder in a large bowl.

Whisk vegetable oil, egg, milk, and applesauce together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full.

Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean.

(Source: http://allrecipes.com/recipe/whole-wheat-blueberry-muffins/)

Whole Wheat Banana Muffins

Delicious and amazing. Perfect for breakfast or a snack. Freeze perfectly. I could eat them all day.

2 cups Gold Medal white whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
4 large ripe bananas (about 1 3/4 cup mashed)
1 cup packed brown sugar
1/4 cup coconut oil, melted and cooled
1 large egg
1/2 cup plain Greek yogurt
2 teaspoons pure vanilla extract
Turbinado sugar, for sprinkling on muffins before baking, optional

Preheat the oven to 350 degrees F. Line a muffin pan with paper liners and set aside.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.

Peel the bananas and mash with a fork. Place the mashed bananas in a large bowl. Add the brown sugar, coconut oil, egg, Greek yogurt, and vanilla extract. Stir until well combined. Slowly stir in the dry ingredients. Mix until just combined.

Fill muffin liners three-quarters full. Sprinkle with turbinado sugar, if desired. Bake until toothpick inserted into center comes out clean, about 23 minutes. Transfer to wire rack to cool. Store, covered, at room temperature.

(Source: Two Peas & Their Pod: http://www.twopeasandtheirpod.com/whole-wheat-banana-muffins/)

No-Bake Peanut Butter Pretzel Chocolate Chip Granola Bars

These are WAY better than store bought granola bars - tastier, healthier, and I know exactly what's in them. No more store-bought granola bars for me!


1/4 cup unsalted butter
1/4 cup brown sugar
1/4 cup honey
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
2 cups quick oats
1/2 cup crispy rice cereal
3/4 cup chopped pretzels
1/4 cup mini chocolate chips


Cut out an 8 x 8 inch square of parchment paper. Place the parchment paper in the bottom of an 8 x 8 inch baking pan.

In a large sauce pan, add butter, brown sugar, honey and peanut butter. Heat over medium-low heat, stirring occasionally until the mixture starts to bubble. Once bubbling, cook for 2 minutes while stirring. Remove from heat and stir in the vanilla extract.

Stir in the oats, crispy cereal, and pretzels. Stir until well coated. Pour into the prepared pan. Press the mixture evenly into the pan. Sprinkle the mini chocolate chips over the top and gently press into the granola bars with your hands.

Place the bars in the refrigerator and let cool for at least 30 minutes before cutting. Cut into bars and serve.

I store the bars in the refrigerator, and they've kept fresh for about a week.

(Source: Two Peas & Their Pod: http://www.twopeasandtheirpod.com/no-bake-peanut-butter-pretzel-chocolate-chip-granola-bars/)

Banana Oatmeal Cups

These are the perfect little healthy nuggets of deliciousness. Great for breakfast or a snack.

3 ripe, mashed bananas
1 cup milk
2 tablespoons granulated sugar
2 eggs
1 tbsp baking powder
3 cups oats (I use old fashioned oats)
1 tsp vanilla extract
4 tablespoons chocolate chips

Preheat oven to 375 degrees.

Mix all ingredients together. Spray a muffin pan (or a pan with liners) with non-stick spray. Divide batter into muffin cups (makes 12-16, depending on how much you fill them up.) Bake 20-30 minutes until the edges start to brown and are firm to the touch.

Cool on a wire rack. The muffins may stick when hot but are removed easily when cooled. I stored mine in the freezer and took them out at I needed.

(Source: http://www.realmomnutrition.com/2014/01/02/recipe-banana-oatmeal-cups/)