I adapted this recipe from my basic banana bread. It’s a fairly straightfoward recipe, using pantry basics: eggs, oil, vanilla extract, brown sugar, all-purpose flour and typical leavening agents. My family really likes chocolate chips, but other mix-ins like nuts or berries work well, too!
Chocolate Chip Banana Bread Mini Muffins
- 1 medium very ripe banana (roughly 1/2 cup) mashed
- 1 large egg
- 1/2 cup canola oil
- 1/2 tsp vanilla extract
- 1 cup all-purpose flour
- 1/4 cup light brown sugar loosely packed
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/8 tsp salt
- 2 tbsp mini chocolate chips
- Preheat oven to 350 degrees F.
- In a large mixing bowl, whisk mashed banana, egg, oil, and vanilla extract until uniform. Then mix in brown sugar.
- Add flour, baking soda, baking powder, and salt. Mix until well-combined.
- Stir in chocolate chips (or other mix-ins).
- On a non-stick mini muffin tray, spray 24 of the mini muffin cups with non-stick spray. Then distribute batter evenly among the 24 mini muffin cups.
- Bake at 350 degrees F for 10-13 minutes, until edges just start to turn golden and toothpick stuck in center comes out clean with maybe a couple crumbles (but no raw batter).
- Allow to cool 10-15 minutes before removing from pan.
Makes about 24 mini muffins at roughly 85 calories per mini muffin. Great for breakfast, snacks, and dessert!
Tomorrow morning, Lord willing, I will run my first half marathon race. Last winter I wasn’t quite ready for the distance and this year has been a very rough whirlwind of events. But the Lord is faithful. I’m excited for this next milestone in the journey of healthful living that the Lord started me on a little over two-and-a-half years ago, on February 27th, 2016. As long as the Lord keeps me healthy, I know I can go the distance. But my two hour goal is going to be a bit of a challenge.
This race is also very special for me because one of the reasons I run is for my family. I signed up for this race back in August knowing my goal time would be to hours. But I didn’t know then how meaningful those two hours will be for me. Exactly two weeks ago today, on December 6th, 2019, at 6:05pm, my second little girl, Graciana Jane Northup, was born. She had already been quite sick for several weeks and the doctors didn’t hold out much hope for her to survive delivery. Nonetheless, the Lord graciously gave our family two precious hours with her to pray and sing praise over her before He took her home.
Gracie, this race is for you.
This recipe is very special to me. I’ve been trying to make my own healthy snack bars from very early in my wellness journey, but I’ve never quite been satisfied with the results. There’s always been something about the texture, flavor, nutrition, or difficulty that left me underwhelmed… until now. These are just about the easiest, tastiest granola bars I’ve ever had! And if peanut butter, honey, or butterscotch aren’t your jam, try different flavor combinations! This recipe works with other nut butters, sweeteners (like agave nectar or jelly), and any flavor granola or baking chips you’re craving! I like to pair these with my favorite homemade coffee blend for the perfect pre-run breakfast or mid-afternoon pick-me-up. Give them a try and feel free to comment and share your favorite flavor combinations! Enjoy!
No-Bake Granola Bars
- 1/2 cup peanut butter
- 1/4 cup honey
- 4 regular size marshmallows (campfire size, not giant, not mini)
- 1 cup granola (not clusters)
- 2 cups quick oats
- 1 1/2 tbsp butterscotch baking chips
- Spray a large microwaveable bowl with nonstick cooking spray. Add peanut butter, honey, and marshmallows.
- In a separate bowl, mix granola and oats.
- Line a 9×9 metal cake pan with parchment paper (optional) and spray with nonstick cooking spray.
- Microwave the peanut butter mixture on high for about a minute. Sir until completely blended, heat again for 20-60 seconds of needed.
- Add dry mixture to wet mixture, stirring thoroughly. All dry ingredients should stick together.
- Press the sticky blend into the 9×9 pan, then sprinkle the baking chips on top and gently press into the bars.
- Refrigerate until set (30-60 minutes) then cut and serve.
About 95 calories per bar. Great for breakfast, snacks, and dessert! Substitute other nut butters, baking chips, and granola flavors for unique flavor combinations—however, the ratio of wet and dry ingredients is tricky. If you’re using old fashion oats, a couple extra tablespoons of peanut butter or honey may be needed. Or if you’re using steel cut oats, a couple fewer tablespoons of peanut butter or honey may be needed.
Shout out to Two Peas & Their Pod for their Classic Banana Bread Recipe, which served as a foundation for my recipe. You can check out their recipe here: https://www.twopeasandtheirpod.com/banana-bread/
Blueberry Banana Bread
- 1/2 cup mashed banana
- 3/4 cup finely shredded zucchini
- 1/4 cup melted unsalted stick butter, cooled slightly
- 3/4 cup brown sugar
- 1 large egg at room temperature, beaten
- 1/2 tsp (imitation) vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup fresh blueberries
- Preheat oven to 350 degrees.
- In a medium mixing bowl, stir together the mashed banana, shredded zucchini, and melted butter.
- Add the brown sugar and mix well.
- Add the egg and vanilla extract and mix well.
- Add the remaining dry ingredients and stir until just combined. Then gently fold in blueberries.
- Spray a 9×5 glass loaf pan with nonstick cooking spray. Then pour in bread batter.
- Cook at 350 degrees for 50-60 minutes.
- Allow to cool at least an hour before slicing and serving.
Roughly 72 calories per serving. Great for breakfast, snacks, and shared meals with family, friends, and church potlucks!
Shout out to Sugar Spun Run for their tasty and simple Easy Brownies from Scratch recipe, which provided the base for my adaptations. You can check out their recipe here: https://sugarspunrun.com/brownies-from-scratch/
Triple Chocolate Banana Brownies
- 2 tbsp unsalted butter
- 1/2 cup mini chocolate chips, divided
- 1/2 cup mashed banana
- 3/4 cup shredded zucchini
- 1 cup brown sugar, lightly packed
- 1/2 cup granulated sugar
- 2 large egg yolks, beaten
- 1 tsp (imitation) vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/2 cup quick oats, ground into flour using a blender or food processor
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- Preheat oven to 375 degrees.
- In a large microwave safe mixing bowl, warm butter and 1/4 cup chocolate chips in the microwave just long enough to melt and stir smooth (20-30 sec).
- Add the mashed banana and sliced zucchini to the melted chocolate mixture and stir well.
- Add the brown and granulated sugars and stir well.
- Add the beaten yolks and vanilla extract and stir well.
- Add the cocoa powder, oat flour, all-purpose flour, and salt to the mixture and stir just until combined.
- Gently fold in remaining 1/4 cup chocolate chips (alternatively, sprinkle on top after pouring batter into baking dish).
- Spray a 9×13 baking dish with nonstick cooking spray and pour brownie batter into the dish.
- Bake for 25-30 mins until toothpick stuck in center comes out clean (a couple crumbs are ok but no batter).
- Allow to cool at least 10-15 minutes (recommended at least an hour) before cutting and serving.
Roughly 110 calories per brownie. The great thing about these brownies are they are very forgiving if you overcook them! The banana, zucchini, and oat flour add depths of richness and moistness that make these brownies take a little longer to cook but resists drying out if you leave them in a few minutes too long (yes, i accidentally tried this). Definitely let them cool as long as you can before cutting though or you might end up with brownie crumble instead.
Shout out to Joy Food Sunshine for a simple and delicious pizza dough recipe! It’s what I used for this recipe. Check out their recipe here: https://joyfoodsunshine.com/easy-homemade-pizza-dough/
Chorizo Sausage Breakfast Pizza
- 1 cup warm water (105-110 degrees)
- 1 tbsp instant yeast
- 1 tbsp Truvia baking blend
- 1 tbsp olive oil
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 11oz pork chorizo
- 16oz turkey sausage
- 1 cup reduced fat colby jack shredded cheese
- 6 tbsp egg substitute
- 1 cup baby spinach, coarsely chopped
- Preheat the oven to 450 degrees F.
- Brown the chorizo and sausage together on the stovetop over medium heat and drain. Set aside.
- Proof the yeast: add warm water, yeast, and Truvia baking blend to a large mixing bowl. Stir well. Let rest for about 5 minutes, until surface of water is foamy.
- Mix the dough: stir olive oil into water/yeast mixture. Then add flour and salt. Mix well. Dough will be slightly sticky. (Tip, add some Italian style seasonings to the dough for extra yum!)
- Knead the dough: dust a flat surface dusted with flour (like a cutting board). Transfer dough to floured surface and press top in repeatedly, folding dough over on itself, until the dough is a smooth, slightly sticky ball (maybe 2-3 minutes).
- Spray a couple pizza pans (or a large cookie sheet) with nonstick cooking spray and lightly dust with garlic salt. Then spread dough in pan. Prick dough all over with a fork.
- Pre-bake dough for about 5 minutes.
- Remove from oven and add toppings: about half the cheese, then half the sausage mixture (save the other half for another pizza!), pour egg substitute over, add the rest of the cheese, and sprinkle spinach on top.
- Bake for another 5-7 minutes. Dough is done when it turns lightly golden brown.
- Remove from oven and allow to cool a few minutes before slicing and serving.
Roughly 290 calories per serving. Pairs well with fresh fruit for breakfast, brunch, or breakfast-for-lunch-or-dinner.