Strawberry Apple Oat Breakfast Muffins

3/4 cup whole wheat flour
1 cup rolled oats 
1.5 tsp baking powder 
1/2 tsp baking soda 
1 tsp cinnamon 
Pinch of salt
2 tbsp unsweetened coconut 
1 tbsp chia seeds 
1 cup peeled and grated apple (it was 2 small apples for me)
1 cup sliced strawberries 
1/4 cup avocado oil
1/3 cup maple syrup 
2 eggs, beaten
1/2 cup plain Greek yogurt 
1/2 cup applesauce 
1 tsp vanilla 
1-2 tbsp maple flakes .
Preheat oven to 350°F.

In a large mixing bowl, mix flour, oats, baking powder and soda, cinnamon, salt, chia and coconut. In a separate bowl, mix together apple, strawberries, oil, maple syrup, eggs, yogurt, applesauce and vanilla. Mix wet ingredients with dry. .
Line muffin tin with muffin liners and measure 1/4 cup of mixture for each muffin. I had leftover batter and used it for 10 mini muffins (1 tbsp per muffin). .
Bake for about 21 minutes, check with a toothpick (For mini muffins, bake for 12 minutes).

Super Healthy Muffins

Disclaimer – there are not the most delicious muffins you will ever eat. However they are super healthy and my family eats them for breakfast or snacks. .
1 can chickpeas, drained 
3 bananas
1 cup fresh spinach, packed 
2 apples, peeled and grated 
2 eggs 
1/4 cup silan (date syrup)
1 tsp vanilla 
3 cups rolled oats 
1 tsp baking powder
1 tsp baking soda 
2 tsp cinnamon
1 cup blueberries .
Preheat oven to 350°F. 
In a good processor, mix chickpeas, bananas and spinach. 
Transfer to a mixing bowl and mix in apples, eggs, silan and vanilla. 
Mix in dry ingredients. 
Finally mix in blueberries. 
Spoon 1/4 cup of mixture into each parchment lined or silicone muffin pan cups. 
Bake for about 20 minutes.
Yields about 24 muffins 

Pumpkin Zucchini Muffins

My grandmother used to make zucchini muffins for me. I think they are from one of @norene_gilletz cookbooks. I’ve adapted the recipe and use @kodiakcakes pancake mix for an extra boost of protein. These are great for breakfast, lunch or a light dinner and super kid friendly. To top it off, they freeze well!

1 large zucchini, grated and liquid squeezed out
3 eggs 
1 cup pumpkin purée 
1/2 cup ricotta cheese
1 tsp baking powder 
1/2 cup grated cheese
1 cup pancake mix (I use Kodiak Cakes, you can use passover pancake mix)
1/4 cup oil (I use avocado oil)
Salt and pepper 

Mix all ingredients together. Bake at 350° for about 30 minutes. 

Banana Berry Protein Muffins

1 banana 🍌 , mashed
3 Tbsp maple syrup
1 egg
1 tsp vanilla
1 cup plain Greek yogurt (I used 0%)
1/4 cup applesauce or baby food pouch
2 cups @kodiakcakes mix
1/2 tsp baking powder
1 cup mixed berries (I used frozen)
I tsp cinnamon
Topping: 2 tbsp maple flakes mixed with 1 tsp cinnamon

Whisk together wet ingredients then mix in dry and finally mix in berries. Spoon about 1/4 cup of mixture into each hole of muffin tin. Top each muffin with cinnamon maple mixture.
Bake at 350° for 20-25 minutes.

Protein Packed Banana Chocolate Muffins

I’m always looking for the perfect grab and go snack, breakfast or dessert that’s actually healthy and guilt free. These muffins hit the spot and are approved but my 3 pickiest critics 👩🏼👧🏻👶🏻

1 can black beans, drained 
2 ripe bananas 🍌(overripe even)
3 medjool dates, pits removed (can add up to 3 more for added sweetness)
3 eggs 🥚 
1/4 cup plain Greek yogurt 
1 tsp vanilla 
3 Tbsp coconut 🥥 oil, melted 
2 tbsp cocoa 
1 cup oatmeal 
1 tsp baking soda 
1/4-1/2 cup dark chocolate 🍫 chips
12 slices of banana for garnish 

Preheat oven to 350°F. 
In a food processor, process all ingredients, except banana slices and chocolate chips, until smooth. 
Gently mix in chocolate chips. Divide mixture equally into muffin tin. 
Bake 20-30 minutes (it took me 30 minutes using a silicon baking pan but probably less time with metal – check using a toothpick). Enjoy!