Banana Oatmeal Anytime Muffins

Did I mention that I love baking?? I love the smells, the measuring, and teaching my girls how to measure. Oh YA…I love eating whatever I make!

I have made these muffins twice and they are absolutely delicious. I call them anytime muffins because they are good to eat anytime. They are filling for a breakfast treat and sweet for a dessert craving. You can’t got wrong.

Today we made them during our snow day. My oldest daughter loves having them warm from the oven. She really likes the chocolate chips nice and soft.

I love this recipe also has flaxseed. Here are some benefits to benefits of Flaxseed:

*Omega-3 essential fatty acids, “good” fats that have been shown to have heart-healthy effects. Each tablespoon of ground flaxseed contains about 1.8 grams of plant omega-3s.
*Lignans, which have both plant estrogen and antioxidant qualities. Flaxseed contains 75 to 800 times more lignans than other plant foods.
*Fiber. Flaxseed contains both the soluble and insoluble types.
*Recent studies have suggested that flaxseed may have a protective effect against breast cancer, prostate cancer, and colon cancer.

So I’ll stop yapping…here’s the recipe!

Banana Oatmeal Anytime Muffins

2.5 Cups of Old Fashioned Oats (Ground)*
1 Cup Plain Greek Yogurt
2 Eggs
1/2 Cup Honey
2 tsp Baking Powder
1 tsp Baking Soda
2 TBSP Flax Seed (Ground)*
1 tsp Vanilla
3 Ripe Bananas
3/4 Cup (or more 😉) Dark Chocolate Chips

*I just put the flax seeds and oats in the Nutribullet to get a fine texture.

Instructions:
1. Preheat oven to 350 degrees. Spray tin with non-stick cooking spray or line 12 muffin tins with liners.
2. Place the oats and flax seeds in the food processor and pulse 10 seconds.
3. Add all dry ingredients in bowl and all wet ingredients in another.
4. Combine all ingredients and mix. I just used a hand mixer.
5. Divide batter among cupcake liners, and bake for 18-20 minutes, or until toothpick comes out clean.

This recipe should make about 12 Full Muffins (I actually get close to 15).

(Flaxseed info found from WebMd)

21 Day Fix and Insanity Max 30 Meal Guide: I would count this as a YELLOW.

How to Shake Your Shakeology

It is so import to know HOW to make your Shakeology. If you follow the directions on the back of the bag, it will come out WAY too thick! Here’s what I do:

I use 1 cup of almond milk (I always use unsweetened almond milk). I then add water to my shake. Depending on how thick you like the shakes, will determine how much water to add. For me, I don’t like it too thick so I add 1/2 cup. My hubby likes them thiner, so he gets closer to a cup. From there’s I’ll add 8-10 ice cubes and I blend. It may take you a few tries before you find the consistency, so add the water gradually.

Here are some of my favorite recipes:

Chocolate Covered Banana
1 cup unsweetened almond milk (vanilla is really yummy)
1/2 cup water
8-10 ice cubes
1/2 banana (frozen if possible)
1 scoop peanut butter (Can use pb2)
1 scoop chocolate Shakeology
*this recipe is yummy without peanut butter, too!

Peanut Butter and Jelly Vanilla Shakeo
1 cup unsweetened almond milk
1/2 cup water
8-10 ice cubes
1/2 banana (frozen if possible)
1 scoop peanut butter (Can use pb2)
1/2 cup frozen/fresh strawberies or blueberries
1 scoop vanilla Shakeology
*if you use frozen fruit reduce ice cubes

Greenberry Berry Good
1 cup unsweetened almond milk
1/2 cup water
8-10 ice cubes
1/2 cup strawberries
1/2 cup mango
1/2 banana
1 scoop of Greenberry Shakeology
*if you use frozen fruit reduce ice cubes

My Big Fat Greek Strawberry
1 cup unsweetened almond milk
1/2 cup water
8-10 ice cubes
1/2 cup strawberries
1/2 cup nonfat plain Greek yogurt
1/2 medium banana
1 scoop of Strawberry Shakeology

Better than a Frap
1 cup unsweetened almond milk
1/2 cup water
Splash of vanilla extract
8-10 coffee cubes (frozen coffee 😜)
1 scoop of chocolate Shakeology (vanilla tastes good too)
*I sometimes add 1/2 banana, too
**Try flavored coffee. It’s yummy!

Whole Wheat Peanut Butter Chocolate Chip Oatmeal Cookie

This past weekend it was super rainy and dark. We decided to have a cuddly jammy day in on Sunday. No workouts, no work, and just relaxing at home with the family. My oldest daughter, G, asked me if we could bake cookies 😳. I haven’t baked in a long time. Truthfully I LOVE to bake. I’m not against baking and I think there are a lot of clean and healthy alternatives to box mixes. I know a lot of people shy away from baking from scratch because it can be messy or time consuming. But if I’m going to have some sweets, I’d rather make it the way I like and as “healthy” as possible. After inspecting my pantry and Pinterest (I actually tweaked the recipe I found) I came up with these yummy bad boys: Whole Wheat Peanut Butter Chocolate Chip Oatmeal Cookies (now that’s a mouth full 🍪)

1 cup peanut butter
1 cup brown sugar, lightly packed
2 large eggs
1/2 cup whole-wheat flour
1/2 cup old fashioned oats
1 teaspoon baking soda
1/2 teaspoon cinnamon (I used even a little more than half😜)
1/2 cup Dark chocolate chips (you can use milk chocolate, but this is all I had and there are actually a lot of health benefits to dark chocolate).

*Preheat oven to 350 F and line baking sheets with parchment paper.

1. Mix peanut butter and brown sugar with mixer on medium speed for 3 minutes.
2. Add eggs, one at a time. Mix in flour until blended in, then mix in oats, baking soda, and cinnamon.
3. Stir in chocolate chips by hand.
4. Using an ice cream scoop, drop balls of evenly sized dough onto the prepared baking sheets (I took a cup and mashed down a bit) Leave enough room for cookies to spread slightly.
5. Bake for 10 minutes (bake times may vary a bit. I added a couple of minutes). Cool on a cooling rack.

Enjoy!!!