Healthy Pumpkin Streusel Muffins

Today was the first day it started to feel like Fall around here. There was light rain all day so I stayed cuddled up inside with my babies wearing knit slippers and sipping on a warm cup of herbal tea.

These muffins are a perfect addition to any crisp fall morning. Lightly sweetened with maple and a touch of honey and packed full of pumpkin flavor these have quickly become a favorite at our house. And the best news? Those girls of mine devoured them!

Begin by mixing up your wet ingredients...

Then in a separate bowl toss together your dry ingredients.

And finally mix together that yummy streusel topping.

Divide the pumpkin batter between twelve muffin cups and sprinkle with your topping.

And bake that batter up into big beautiful muffins!

Healthy Pumpkin Streusel Muffins
Recipe adapted from: Whole Wheat Banana Bread Muffins
Streusel Topping from: Greens & Chocolate
Yield: 12

Batter
1/2 c. pure maple syrup
1/4 c. raw honey
2 large eggs
1 can puree pumpkin, 15oz
1 tsp. vanilla extract
2 c. white whole wheat flour
3/4 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 tsp. nutmeg
1/8 tsp. ground cloves
1/2 c. coconut oil, melted

Topping
1/4 c. rolled oats
1/2 c. white whole wheat flour
2 Tbsp. pure maple syrup
2 Tbsp. coconut oil, melted
1/4 tsp. ground cinnamon

Directions: Preheat your oven to 350 degrees F. Lightly grease a 12 cup muffin tin with nonstick spray and set aside.

In a large bowl or stand mixer, combine syrup, honey, eggs, pumpkin puree, and vanilla extract. In a seperate bowl whisk together 2 cups of white whole wheat flour, the baking soda, salt, cinnamon, nutmeg, and cloves.

Slowly add the dry ingredients to the wet ingredients and mix on low, using a rubber spatula periodically to scrape the sides. Once all of the dry ingredients have been added, slowly pour in the coconut oil and mix until totally combined.

Divide the batter among the muffin tin, adding a heaping 1/4 cup of batter to each cup.

Next in a small bowl combine all the ingredients for the streusel topping. Evenly sprinkle over the batter.

Bake for 20 minutes and insert a toothpick into the center of the muffin. If the toothpick, when removed comes out clean the muffins are done, if there is still wet batter on the toothpick, leave the muffins in the oven for an additional 3-5 minutes, until cooked through. Enjoy!

Shared HERE.

Cinnamon Pecan Granola

Guys I think breakfast is well on its way to becoming my favorite meal of the day.

I'm not always a fan of nuts, but toss them in oats and cinnamon...

and coat them in coconut oil, honey, and maple syrup...

And I just might reconsider my devotion... or lack there of..

I could eat this granola all the day long. And the best part about this recipe?

I promise it will make your house smell ah-mazing!!

Cinnamon Pecan Granola
Recipe from: Shannon, I Knead to Bake

2 c. rolled oats
1/4 c. spelt flour
2 Tbsp. chia seeds
2 Tbsp. ground flax seed
2 Tbsp. almond flour
1/4 pecan halves, coarsely chopped
1/4 - 1/2 tsp sea salt, to taste
1 tsp cinnamon
1/4 c. coconut oil, melted
3 Tbsp honey
1/3 pure maple syrup

Directions:
Begin by preheating your oven to 250 degrees F.

In a bowl toss together the rolled oats, flour, chia seeds, ground flax seed, pecans, salt, and cinnamon. Set aside.

In a separate bowl combine the melted coconut oil, honey, and pure maple syrup. Add the mixture of wet ingredients to the bowl of dry ingredient and stir with a rubber spatula.

Spread the mixture out as much as possible onto a large cookie sheet. Bake for 1 hour stirring every 20 minutes to ensure even baking. Once you remove the granola from the oven, do not stir until it has had time to cool, allowing larger granola clusters to form.

Serve with bananas or dried fruit if desired. Store in an airtight container. Enjoy!


Shared HERE.

Healthy Berry Syrup

Remember how I have a pancake obsession???



Well I decided if I was going to be eating pancakes obsessively that I better come up with a healthy topping alternative. I'm just not one of those people who can eat pancakes without coating them in delicious sticky syrup.

And while pure maple syrup is free of refined sugar... lets get real friends... it's still sugar, and that's how your body will metabolize it.

Luckily this recipe has only 81 calories and 14.5 grams of sugar per 1/4 cup, compared to the maple syrup alternative of 210 calories and 53 grams of sugar!

Make a big batch, store it in your fridge and let your pancakes lap up the strawberry-raspberry goodness.

Healthy Berry Syrup
Recipe from: Shannon, ikneadtobake
Makes 1+1/2 cups

2 cups strawberries, frozen
2 cups raspberries, frozen
1/4 cup pure maple syrup

Directions: In a saucepan heat berries, covered, over medium-low heat, stirring often, until the berries are thawed and soft.

Turn the heat up to medium and add the maple syrup and cook until the berries begin to break down, about 3 minutes stirring constantly.

Carefully add the hot mixture to a food processor or blender and pulse until you have reached your desired consistency. (I prefer the fruit to be mostly puréed with a few small pieces of whole fruit remaining.) Serve warm.


Syrup can be stored in an air-tight container in the fridge up to one week. It is recommended that you reheat only what you plan on using. 


Shared HERE.

Cinnamon Peanut Butter Vegan Protein Shake

This shake is one of my favorite breakfasts for crazy mornings with even crazier toddlers.

Super simple -- toss everything in a blender, and with 20 grams of protein, its sure to keep you full.

Cinnamon Peanut Butter Vegan Protein Shake
Recipe from: Shannon, ikneadtobake

1 banana, frozen
1 c. almond milk
1 Tbsp. natural peanut butter
1/2 tsp. cinnamon
1/4 c. plain soy protein powder

Directions: Add all ingredients to a blender. Blend until smooth. Transfer to a cup and enjoy! It doesn't get easier than that my friends.

Shared HERE.

Hawaiian Caramel Banana Chocolate Chip Muffins

While we were in Maui we had some ah-mazing food! Our last morning on the island we decided to pick up breakfast at a little restaurant just down the street from where we were staying.

Enter the toasted coconut, macadamia nut, caramel, chocolate chip banana bread muffin. It was heavenly and after that first delicious bite I knew we were going to have to recreate them once we got home.

Guys I don't even like coconut or macadamia nuts, but I sure loved these -- and what better way to bring home a taste of paradise! Missing Maui already....

Hawaiian Caramel Banana Chocolate Chip Muffins
Recipe adapted from: Whole Wheat Banana Bread Muffins
Inspired by: Kihei Caffe
Makes 12-15 muffins

Batter
3 extra-ripe medium bananas, about 1 pound
1/2 c. coconut oil, melted
1/2 c. brown sugar
1/4 cup honey
2 large eggs
1 teaspoon vanilla extract
2 c. white whole wheat flour
3/4 tsp. baking soda
1/2 tsp. salt
1/2 c. mini chocolate chips, plus extra for topping

Caramel
4 Tbsp. butter
1/2 c. brown sugar
2-3 Tbsp. milk

Toppings
1/2 c. unsweetened coconut, shredded
1/2 c. roasted salted macadamia nuts, chopped

Directions: Begin by heating a small pan over medium-high heat. In the pan toast the coconut until light golden brown. Set aside. In the same pan toast the macadamia nuts until golden brown in color. Set aside.

In a small saucepan melt the butter for the caramel over medium heat. Add brown sugar. Cook for about 1-2 minutes until slightly thickened, whisking constantly. While still whisking add the milk and cook for another 1-2 minutes until caramel is smooth. Immediately remove from heat and set aside.

Now preheat the oven to 350 degrees F. Grease a 12 cup muffin tin and set aside. In a large bowl add bananas and mash them with a fork until pureed. Add coconut oil, brown sugar, honey, eggs, and vanilla extract. Whisk until all ingredients are incorporated. Add flour, baking soda, and salt. Stir until just combined. Finally fold in the mini chocolate chips.

Add 1/4 cup of batter for each muffin to prepared pan. Top with 3/4-1 teaspoon of toasted coconut and 1 teaspoon of macadamia nuts. Next, in the center of each muffin, add 1 teaspoon of prepared caramel. (The closer the caramel gets to the sides the more that will overflow when baking.) Finally divide remaining nuts and coconut evenly between each muffin and sprinkle on top of the caramel.

Bake for 20 minutes. Some caramel will most likely spread through the baking process. Once cooled, remove from the pan and enjoy!

Shared HERE.

Homemade Chocolate Peanut Butter Protein Bars

Happy Friday Friends! How about a simple chocolate peanut butter bar combo for your weekend? I vote yes!



I love quick and convenient snacks (especially the kind that involve a little something sweet) and I'm always looking for a sneaky way to get a little more protein in my diet since we don't eat a ton of meat. Insert the chocolate peanut butter protein bar.

These are super simple to throw together and you can store them in your fridge to eat to your heart's content.

Just don't skip out on that little splash of milk at the end like I did when we went to Moab. Or these babies will dry out like nobody's business.

And wanna know the best part? These are 100% whole grain, refined sugar free, and gluten free - if you buy certified gluten free oats. Plus you can easily make them vegan - if that's your jam!

Healthy chocolate peanut butter protein bars for the win!

Homemade Chocolate Peanut Butter Protein Bars
Recipe from: Oh She Glows

1 +  1/2 c. rolled oats
1/2 c. plain protein powder (I used a soy based protein)
1/2 c. puffed rice cereal
1/4 tsp salt
1/2 c. natural peanut butter
1/2 c. pure maple syrup
1 tsp vanilla extract
1/2 - 1 tsp almond milk
3 Tbsp dark chocolate chips
1 +  1/2 tsp coconut oil

Directions: Line an 8x8 square baking dish with foil or parchment paper for easy removal.

In a blender or small food processor grind the oats until they resemble flour. In a large bowl stir together the ground oats, protein powder, rice cereal and salt. Add the peanut butter, maple syrup, and vanilla extract. Mixture will be thick and somewhat dry. Add a splash of almond milk (1/2 -1 teaspoon as needed) and mix again.

Press the mixture into prepared pan and roll with a pastry roller until flat and smooth. (You may also use the back of a rubber spatula if a pastry roller is unavailable.) Place the pan in the freezer for about 10 minutes.

Meanwhile add coconut oil and chocolate chips to a small saucepan over medium heat. Stir slowly until completely melted and remove from heat.

After freezing cut the oat mixture, remove from pan and cut into bars. Line a cookie sheet with a nonstick baking mat or parchment paper. Carefully place each bar onto the cookie sheet with a small space between each one.

Using a spoon drizzle the chocolate over the bars and place in the fridge to allow the chocolate to cool, about 20 minutes. Store in the fridge in an airtight container and enjoy!

Shared HERE.

Cinnamon Protein Pancakes

I love getting up early in the morning when the sun is peaking through the mountains and my girls are still fast asleep. It does this mama good to have some time in the morning to wake up, get out, exercise, and gather my thoughts before the day starts.

Once I get home I am greeted at the door by tousled-hair toddlers in jammies with sleepy eyes ready for a day of books and make-believe followed by tantrums and playing outside in the spring sun.

We start most mornings with a hot breakfast and this recipe makes it onto our table at least once a week. I love these pancakes because they have a certain eggy french toast quality about them -- not to mention they have all sorts of protein (5 grams per pancake!)  Oh and did I mention they are a cinch to make? That, my friends, is what I like to call a win-win-win!

Cinnamon Protein Pancakes
Recipe from: Pinch of Yum
Makes about 12 pancakes

1/2 c. almond milk
1 c. cottage cheese
2 whole eggs
2 egg whites
1/2 c. whole wheat flour
1/2 c. rolled oats
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp vanilla

Directions: First heat a griddle over medium high heat. Next place all ingredients in a blender and blend until smooth, about 30 seconds.

Spray griddle lightly with non-stick spray. Pour about 1/4 cup of batter onto the griddle and cook for a few minutes, until bubbles form on the top. Flip and allow pancake to finish cooking through, another 1-2 minutes. Serve warm with desired toppings. Enjoy!

Shared HERE.

Vday Weekend 2015

The weekend started off with a super spontaneous hour long drive that included four car seats and four adults snuggled in a van and off to devour some bottomless fries at Red Robin and some much needed Target therapy.

Saturday we made our traditional raspberry rolls and I ate more than my fair share.

We ended up pawning them off on neighbors to get them out of the house... desperate times my friends, desperate times. Click HERE for the recipe.

Then the girls (particularly one) proceeded to exceed her grumpy quota for the day and screamed to her heart's content.

Non stop tantrums (thankfully not pictured) were followed by heart shaped pizzas and a vow that Tyson and I would have a Vday do over on Monday.

So we ended up with two Valentine's celebrations packed into one weekend (thanks to my favorite 3 year old grumpa-lumpa.) I vote Valentine's day falls on a long weekend every year. Who's with me??

Shared HERE.

Whole Wheat Banana Waffles

We have a strict policy at our house. If eating healthy doesn't taste good.. it ain't happenin'.

Our philosophy is if we can find a tasty healthier alternative for our favorite recipes, we go for it. And if we can't??

Then you better believe we are going to eat - and thoroughly enjoy - every crumb of buttery-calorie-filled goodness provided by the original. Case and point.

This recipe is of the healthy variety, but it doesn't skip out on any of the flavor or texture when compared to its white flour counterpart.

These mild banana flavored waffles are chocked full of 100% whole wheat but are still nice and fluffy. The key?? White whole wheat flour and whipped egg whites.

Make these and I promise you won't miss the white flour one little bit.

Whole Wheat Banana Waffles
Recipe adapted from: inthelittleredhouse

1 banana
1/4 c. coconut oil, melted
1 1/2 c. almond milk
2 eggs, separated
2 Tbsp ground flax seed
1 1/2 c. white whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon

Directions: In a large bowl mash the banana until pureed and add melted coconut oil, almond milk, and both egg yolks - being sure to reserve the egg whites. Stir to combine.

In a separate mix together the remaining ingredients; flax seed, flour, baking powder, baking soda, and cinnamon. Slowly add the dry ingredients to the bowl of wet ingredient stirring until just combined.

Now with a hand mixer whip the egg whites until they begin to form stiff peaks. Genly fold the whipped egg whites into the batter.

Add about 1/4 cup of batter to a hot waffle iron. And cook according to your waffle iron's instructions. Serve hot with desired toppings.

Shared HERE.

Banana Oat Blender Muffins

Okay... I admit it. I'm not ready to give up the sugar free life... at least not completely.

We are trying to find our happy medium around here and I'm finding dark chocolate chips are the perfect solution. The batter for these muffins have no flour, no oil and yes... no added sugar. The chocolate chips however are another story. This is my happy medium.

This cute girl gobbled them right up! Addicted to chocolate that one... takes after her mama.

Banana Oat Blender Muffins
Recipe adapted from: Running with Spoons
Yield: 8 muffins

3/4 c. vanilla yogurt*
1 banana
1 egg
1 1/4 c. rolled oats
1/4 c. pure maple syrup
1 1/2 tsp baking powder
1/2 tsp baking soda
1/3 c. dark chocolate chips, coarsely chopped
2 Tbsp soy based protein powder (optional)

Directions: Preheat oven to 400 degrees F. Grease muffin tin with a non-stick spray. If using paper liners, spray the inside of the liners.

Place yogurt, banana, egg, oats, syrup, baking powder, and baking soda in blender. Blend until smooth. Allow batter to sit for about 10 minutes to allow the oats to such in some moisture.

Reserve 2-3 tablespoons of the chocolate chips in a small bowl. Fold remaining chocolate chips into the batter. Distribute batter evenly between 8 cups in prepared muffin tin. (About 1/4 c. of batter per muffin.) Sprinkle about 1 teaspoon of reserved chocolate chips on top of each muffin.

Bake for 15 minutes or until muffins are cooked through. Serve warm.

**I used honey sweetened vanilla yogurt, you may also use Greek vanilla yogurt.

Shared HERE.