Please note – A few wonderful people are testing this recipe to see if it’ll work with mashed bananas instead of pumpkin. I will update you! .
Ingredients: 2.5 cups nuts – I used mixed almonds and pecans 2 tbsp chia seeds 2 tsp cinnamon or pumpkin spice 2 tbsp shredded coconut 1/4 tsp salt 1/2 cup pumpkin purée 2 tbsp honey 1 tsp vanilla 2 tbsp nut butter 1/2 cup dried cranberries 1/2 cup chocolate chips
Directions: Preheat oven to 350°F. Process nuts in food processor – do not over process, they should be coarse. Remove from processor and mix in chia seeds, cinnamon, coconut and salt. In a separate bowl, combine pumpkin, honey, vanilla and nut butter. Mix wet and dry ingredients well. Mix in cranberries and chocolate chips. Press down well into a parchment lined or well greased 8×8 or 9×9 pan. Bake for about 30 minutes until edges start to brown. Remove from oven and allow to cool for about 5 minutes (they will fall apart if sliced too quickly but will harden too much if you wait too long). Slice into bars and allow to fully cool prior to serving.
Ingredients: 1 frozen, raw challah, defrosted completely (cover it as it defrosts) 1/3 cup coconut oil or margarine, melted 1/3 cup chocolate chips 1/3 cup crumbled halva 1/3 cup chopped pecans 1 tsp vanilla 2 tbsp brown sugar plus more to sprinkle on top 1 tsp cinnamon plus more to sprinkle on top
Directions: Preheat oven to 350°F. Tear off pieces of challah and roll into balls (about the size of a golf ball). Mix together chocolate chips, halva, pecans, vanilla, brown sugar and cinnamon. Take 1/3 of mixture and distribute evenly at the bottom of a greased loaf pan. Coat each challah ball with coconut oil or margarine. Place half of balls in single layer at the bottom of the pan. Top with 1/3 of chocolate halva mixture. Top with remaining balls and finally remaining mixture. Sprinkle with additional brown sugar and cinnamon. Bake for about 30 minutes, until nicely browned on top.
Ingredients: 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.
Directions: 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).
I was given a variation of this recipe by @nodiet.dietitian – her recipe called for powdered peanut butter. Given that most of us are trying to avoid leaving our homes now, I figured I would adapt the recipe to be made with regular nut butter. I used chocolate, cranberries and coconut, but you can use whatever you’d like to mix in! What add-ins would you mix in if you were making these?
Ingredients: 2 ripe bananas, mashed 1 cup nut butter 1 egg 1 tsp vanilla 1 tsp cinnamon 1/4 tsp sea salt 3 cups rolled oats 1/3 cup dark chocolate chips 1/3 cup dried cranberries 2 tbsp unsweetened desiccated coconut 2 tbsp chia seeds
Directions: Preheat oven to 350°F. Mix together, bananas, nut butter, egg, cinnamon, vanilla and salt. Next mix in oats and remaining ingredients. Drop large spoonfuls of mixture onto a parchment-lined baking sheet. Bake for 9-11 minutes. Enjoy!
Ingredients: 1 banana 2 tbsp almond butter 1 tsp vanilla 1/4 cup milk 2 eggs 1 tsp cinnamon 5-6 cup cubed challah Butter for frying
Directions: Mash banana and mix well with almond butter. Add vanilla, milk, eggs and cinnamon to mixture. Place cubed challah in a large bowl and pour banana mixture over challah. Toss well to combine. Heat butter over medium-high heat. Place challah mixture in clusters in pan. Allow French toast to fully cook on 1 side prior to flipping to be sure that the clusters don’t fall apart. Cook until nicely browned on both sides. Enjoy with maple syrup!
Ingredients: 1-10.5oz bag semi sweet chocolate chips 1/3 cup nut butter (I used peanut butter but not the natural one) 1/2 cup Rice Krispies (use gluten free variety if needed) 1/2 cup chopped nuts (I used almonds and pecans) Sea salt
Directions: In a double boiler, melt the chocolate chips. When they’re almost done melting, mix in the peanut butter until it’s well incorporated. Remove from heat and mix in nuts and Rice Krispies. Spoon dollops of chocolate mixture onto a parchment lined baking sheet. Sprinkle each cluster with sea salt. Refrigerate until it sets.
Ingredients: 2 medium zucchinis, grated and liquid squeezed out 3 bananas, mashed 1/2 cup Silan (date syrup) – I buy one that has no added sugar 1/4 cup grapeseed oil 1.5 tsp vanilla 2 eggs 1.5 tsp cinnamon 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 cup whole wheat flour 1 cup oats 2 tbsp coconut flakes (unsweetened) 2/3 cup raisins (you can alternatively use blueberries, chocolate chips or craisins)
Directions: Preheat oven to 350°F. Mix together zucchini, bananas and silan. Next add in oil, vanilla and eggs until well incorporated. Mix in dry ingredients. Then fold in raisins. Scoop into lined mini muffins tin (I used the parchment liners). I use a 1 tbsp measuring spoon. Bake for 14-15 minutes. . Yields 44-48 mini muffins.
I was looking to make a healthy snack for my kids and had some bananas to use up, so was inspired by one of my favorite recipes from @daniellasilvercooks first cookbook, the Silver Platter. They are based on the Banana Chocolate Chip Cake (an absolutely delicious cake) from that book.
Ingredients: 2 eggs 1 cup coconut sugar 1/2 cup grapeseed oil 1 tsp vanilla 2 ripe bananas, mashed 4 tbsp nut butter 1 cup whole wheat flour 1 cup oats 1 tsp cinnamon 1 tsp baking powder 1 tsp baking soda Pinch of salt 3/4 cup soy milk Juice of 1/2 lemon 1 tbsp unsweetened shredded coconut 1 cup chocolate chips or blueberries
Directions: Preheat oven to 350°F. In a large mixing bowl, mix together eggs and sugar, beat well. Add oil and vanilla, mix until well incorporated. Then add bananas and nut butter and mix. Add the dry ingredients to the bowl and mix them until just incorporated. Slowly mix in the soy milk and lemon juice. Finally fold in coconut and blueberries or chocolate chips. Pour into muffin cups (I do so using 1/4 cup measuring spoon). Bake for 20-22 minutes, until toothpick comes out clean Yield – 18 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
Ingredients: 1 cup black beans 1 cup cubed avocado (not mashed, I used frozen and gave it some time to thaw) 3 eggs 2 tbsp nut butter (I used cashew butter) 2 tbsp cocoa powder 2 cup oatmeal 5 tbsp maple syrup 1 tsp vanilla 1/2-2/3 cup mini chocolate chips .
Directions: Mix all ingredients except chocolate chips in food processor. Once mixture is smooth and well combined, pour in chocolate chips and pulse a few times. . Bake in 9×9 square pan at 350° for about 20 minutes. . Enjoy!!