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!
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 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.