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.


Apple Cinnamon Slow Cooker Steel Cut Oatmeal


One of my goals for 2015 was to try to prep my morning as much as possible so I don’t feel as rushed. My evening ritual is now layout my workout clothes, set coffee maker, make lunch for hubby, and to try to have breakfast planned out. One of my make ahead breakfasts is my Apple Cinnamon Slow Cooker Steel Cut Oatmeal. Not only does it make my mornings stress free, but it’s also super healthy, yummy, and filling. Oh ya, recipe was hubby and kiddos approved!


1 cup steel cut oats
4 cups water
1/2 cup milk (I used unsweetened Vanilla Almond Milk)
1 large apple, cored and chopped
1 tablespoon cinnamon
1/2 cup brown sugar*
*You can also replace Brown Sugar with Maple Syrup for a heathier version.
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 tablespoon butter


**Grease your slow cooker. If you don’t, you’ll have to really scrub to get clean.

Mix all the ingredients in cooker.
Turn on LOW and cook overnight while you sleep (I set mine for 8 hours).

Easy peasy!!

Breakfast….the most important meal of the day!

Breakfast…yup, it’s the most important meal of the day.  But I am guilty, just like I am sure a lot of you, of not taking this meal as seriously as I should have.  Mornings are CRA-ZY in the Fighting French Fries Household.  Kids are up and it’s GO GO GO!  I decided to try the Breakfast Quinoa recipe that I found in the p90x2 meal guide.  I of course changed it up a bit, by adding Greek yogurt, but I really liked it.

Benefits of Quinoa is high in fiber and protein. In actually contains more protein than any other grain while also packing in iron and potassium.  In a nutshell, Quinoa makes you feel full without the bloat.  So many mornings, protein is lacking in our breakfast.  Using this recipe helped give me the protein kick I needed.

Breakfast Quinoa (This recipe is from the p90x2 meal guide.)


• 1 cup almond milk

• 1 cup water

• 1 cup quinoa, rinsed

• 2 cups fresh berries

• 1 tsp vanilla

• 1 tsp. ground cinnamon

• 1/4 cup chopped nuts (I didn’t add the nuts)

• 4 tsp honey

photo 1**I added some Greek yogurt to this, too.  My kiddos were freaked out about eating Quinoa for breakfast, but the yogurt made it ok.  (I know, it’s funny.)


1. Combine milk, water, and quinoa in a medium saucepan. Bring to a boil over high heat.

2. Reduce heat to medium low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. (I made this a head of time and put in the refrigerator.  This is because I added the yogurt.  If you don’t add the yogurt, you can make and eat warm).

photo 2Here’s a picture of my quinoa I saved from the night before.

3. Stir in berries, vanilla, and cinnamon; transfer to 4 bowls and top with nuts (again, I didn’t use nuts).

4. Drizzle 1 teaspoon preferred sweetener over each serving.

5. (Optional) Add Greek Yogurt to the mixture.  We used Organic Vanilla Greek Yogurt.

This recipe can be split into 4 bowls.

photo 3Not super pretty, but it did the JOB!!