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.

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.


Kale and Lentil Soup

Cold weather in our household means we eat a lot of soup. It’s easy to make, warms your body up, and the kiddos love it. I think they could eat chicken soup everyday of the week. Not to mention I love the leftover chicken for salad during the week.

Tonight, I changed it up a bit. I decided to make some lentil soup. I found an awesome recipe online that had spinach in it. Since G has been sick, I wasn’t able to go out for any spinach and didn’t have any at home. Luckily I had some frozen Kale from Trader Joes in the fridge. Unfortunately, I didn’t have a lot, but a little kale is better than no kale.

The kids really enjoyed it!!



Here’s the recipe for you to try:
1 onion, chopped
1/4 cup olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
*1 teaspoon dried oregano
*1 bay leaf 1 teaspoon dried basil
(*Or you can just use 1 teaspoon of Italian seasoning)
1 (14.5 ounce) can crushed tomatoes
2 cups dry lentils
8 cups chicken stock (you can use vegetable stock to make vegetarian)
1 cup of frozen kale – (I used less because I didn’t have much, but you can add more or less to your preference.)
2 tablespoons vinegar (I didn’t do this but a lot of people like this addition)
salt to taste
ground black pepper to taste

**Reminder soak lentils!!! I soaked mine for about 5 hours

Step 1: In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender.
Step 2: Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
Step 3: Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour.
Step 4: When ready to serve stir in kale and cook until it wilts. Season to taste with salt and pepper.
Step 5: Enjoy!!