Oatmeal Breakfast Cookies

Who wants cookies for breakfast? I do, I do!

My husband loves this certain brand of cookie called “Healthy Bites” that look like little oatmeal cookies. He eats them crumbled up on just about everything; ice cream, yogurt, etc. At about $6 for 12 small cookies, they are also pretty expensive! These Oatmeal Breakfast Cookies are budget friendly and totally customizable. I made them with raisins and pecans, so they tasted like a mix of banana bread and oatmeal cookies.  They would also be great with chocolate chips, dried cranberries, walnuts… totally up to you! Since they are dairy-free, flour-free and no added sugar, they are 100% perfect to have with breakfast.

 

Ingredients (Makes 12 cookies):
2 very ripe bananas (lots of brown spots, like the ones used for banana bread)
1 cup old fashioned oats
¼ cup raisins
¼ chopped pecans
1 tsp. cinnamon

 

Preheat oven to 350 degrees. Mash bananas with fork until smooth. Fold in oats, raisins, pecans and cinnamon until evenly distributed. Spoon into 12 equal sized cookies on a cookie sheet and bake 12 minutes. Let sit on cookie sheet for 5 minutes to set before transferring onto cooling rack. Enjoy!

Blueberry Banana Muffins

blueberry-banana-muffinsI’ve been into breakfast baking these days, and with the holidays coming up, isn’t it nice to have freshly baked muffins for your guests? With all the heavy meals this time of year, it’s also nice that these Blueberry Banana Muffins are lighter than their coffee shop counterparts and packed with fresh fruit. These muffins have about a third of the fat than the blueberry muffins found at Dunkin and about half of those at Starbucks, so you can feel pretty good about making them. They are also pretty delicious.

 

blueberry-banana-muffins-2Ingredients (makes 6 large muffins or 12 cupcake sized muffins):
3 over-ripe bananas
3 tbsp. melted butter
1 tsp. baking soda
Pinch of salt
⅓ cup sugar
2 tsp. vanilla extract
1 egg, beaten or 3 tbsp. egg whites
200 grams all-purpose flour (approximately 1½ cups)
1 cup frozen blueberries
2 tbsp. decorating or sanding sugar (optional)

blueberry-banana-muffins-3Preheat oven to 350 degrees and line muffin tin with wrappers. In a large bowl, mash over-ripe bananas with a fork until smooth. Stir in melted butter, baking soda, salt, sugar, vanilla and beaten egg (or egg whites) until well combined. Fold in flour and blueberries with a stiff spatula and spoon into muffin tin. Sprinkle tops with decorating sugar, if using. Bake for 25 minutes or until toothpick inserted in center comes out clean.
Enjoy!

Chocolate Swirl Banana Walnut Bread

Chocolate Swirl Banana Walnut BreadBanana bread is one of those foods that can be eaten any time of the day. Dessert… sure! Breakfast… why not?  This classic recipe gets a sweet upgrade with the addition of a rich, velvety, chocolate swirl.  A good banana bread recipe really lets the bananas shine; there is only ¼ cup of sugar added, so most of the sweetness comes from the over-ripe bananas.  The key to making banana bread is to use bananas that are more brown on the outside than not, they are much sweeter and more mash-able than less ripe bananas. I like walnuts in my banana bread, but that can be easily substituted for any kind of chopped nuts, raisins, chocolate or even peanut butter chips.

Chocolate Swirl Banana Walnut Bread 2Ingredients:
3 over-ripe bananas
3 tbsp. melted butter
1 tsp. baking soda
Pinch of salt
¼ cup brown sugar
1½ tsp. vanilla extract
1 egg, beaten
200 grams all-purpose flour (approximately 1½ cups)
½ cup chopped walnuts
½ cup semi-sweet chocolate chips

Preheat oven to 350 degrees and line a 4×8 loaf pan with parchment paper. In a large bowl, mash over-ripe bananas with a fork until smooth. Stir in melted butter, baking soda, salt, sugar, vanilla and beaten egg until well combined. Fold in flour and walnuts with a stiff spatula, until walnuts are evenly distributed.

Chocolate Swirl Banana Walnut Bread 3In a microwave safe bowl, melt chocolate chips for 20 second increments, stirring in between, until fully melted.  Add 1 cup of banana batter to the bowl of melted chocolate, mixing thoroughly. Add half of the plain batter to the prepared loaf pan, then half of the chocolate batter, running a fork through the pan to lightly swirl the two together. Repeat with the second half of plain and chocolate batter, and bake for 45-55 minutes at 350 degrees, until toothpick tested in center comes out clean. Transfer from pan to cooling rack and let cool completely before slicing.
Enjoy!