#2,718: Banana Oat Bars

These banana oat bars (picture above isn't cut yet) are so, so, so easy, and my kids and I ate the entire pan one day for breakfast (we cut the above picture (8x8 pan) into 12 squares).  These bars are so moist and had the perfect amount of peanut butter and banana...it wasn't overpowering at all.  I made these the night before and just left them to cool on the stove until breakfast.  The kids were super excited when they came down to see it on the table.  We will definitely be making/eating these again next week!   

3 small ripe bananas

1 cup rolled oats

1/2 cup peanut butter

2-4 Tbsp maple syrup

1 egg

1/2 tsp baking soda

1 tsp vanilla

1 tsp cinnamon

1/4 cup chocolate chips

Mash bananas in a bowl.  Add oats, peanut butter, maple syrup and egg and mix well.  Add remaining ingredients and stir until combined.

Grease an 8x8 or 9x9 pan with non-stick spray or line with parchment paper.  Pour the batter into the prepared pan and bake at 375 for 20 minutes. Let cool, cut and serve.

#2,817: Loaded Tater Tot Bites

We enjoyed these so much I think I've probably made them four times.  We've eaten them as a side dish at dinner, as an after school snack, and for breakfast.  They freeze well too so you can make a whole bunch ahead of time and just reheat in the microwave! 

32 oz Tater Tots frozen

1 1/2 c. Cheddar Cheese shredded

This is a mini tart shaper

1 lb Bacon cooked and diced
about 1/2 package of fresh chives, finely chopped

Note: You can use any ingredients you like on your loaded baked potato. These are just suggestions!

Preheat oven to 425°F.  Grease a mini muffin pan and place five tater tots in each cup. Bake for 10-12 minutes.

Remove the muffin pan from the oven and use a mini tart shaper (or a small glass or even a spoon) to press the tater tots down into each cup. This will create a tater tot cup.

Fill the tater tots with the cheese,bacon, and chives (or your desired loaded potato ingredients).

Place the tater tots back in the oven and cook for another 15 - 20 minutes until the tater tots become golden brown.  If they don't want to come out of the muffin cup pretty easily (you might need to use a butter knife to loosen the edges), then it's probably not done yet. 

Remove from the oven and let the tots cool for at least 5 minutes.

Let cool completely if you want to freeze them to eat later.  To reheat, place frozen tater tot cups on a microwave safe plate and reheat for 30-60 seconds. 

#2,813: Pumpkin Breakfast Cookies

Breakfast is the one meal I really struggle to eat sometimes because I don't sit down and eat.  I'm always either eating on the go, or while doing something else (lately it's usually cooking!), so anything that is pre-made for me and quick is what I'll gravitate towards.  I found a recipe for healthy breakfast cookie...all you had to say way "cookie" and my ears would perk up.  Adding the word pumpkin in there makes me listen even harder.  I've got to say, these are a bit strange but I like them.  I'd like them more if they were loaded with chocolate chunks and peanut butter, but I suppose that wouldn't be the same.  I still did like these though, and they are making an easy breakfast for me!  My kids wouldn't even try them, but I really didn't expect them to.  

1/4 cup coconut oil melted

1/4 cup honey

1 cup rolled old-fashioned oats

1 cup quick cooking oats

2/3 cup dried cranberries unsweetened

2/3 cup pumpkin seeds

1/4 cup ground flaxseed

1 teaspoon pumpkin pie spice

1/2 teaspoon sea salt

1/2 cup pumpkin puree

2 eggs beaten

Preheat oven to 350 F. Line a baking sheet.

In a small bowl warm coconut oil and honey (either microwave, inside preheating oven or on the stove top).

In a large bowl combine both kinds of oats, cranberries, pumpkin seeds, ground flax, pumpkin pie spice and salt. Add pumpkin puree, eggs and warmed coconut oil and honey. Stir until fully combined.

Drop about 1/8 cup sized scoops of the mixture onto a cookie sheet and flatten (cookies won't spread while baking). Bake for about 15-20 minutes until edges are lightly browned.

Let cookies cool on baking sheet before moving to an airtight storage container.

#2,812: Coffee Cake Banana Bread

Here's another banana bread recipe for you to try!  I LOVED the addition of the cinnamon sugar topping to make this like a coffee cake.  My kids loved this too and devoured a mini loaf after school.  Ok, I maybe helped them eat it, but personally I would have loved to cut off the topping and just eat that!  Maybe I should make these in muffin top pans?!!?  

3-4 medium or large bananas

2 Tbsp brown sugar

1 1/2 tsp vanilla extract

1/2 tsp ground cinnamon

1/2 cup butter, softened

1 cup sugar

2 eggs

2 cups all-purpose flour

1 tsp baking soda

1/4 tsp salt

2 Tbsp sour cream (or Greek yogurt)

Crumb Topping

1 tsp cinnamon

1 cup flour

1 cup brown sugar

6 Tbsp butter, cold

Preheat the oven to 350. Grease two 8x4 pans.

In a small bowl, mash bananas, brown sugar, vanilla extract, and ground cinnamon.

In a large bowl, cream butter and sugar together until light and fluffy.

Add in eggs and beat until mixed.

To the wet ingredients, sift in flour, baking soda, and salt.

Stir until just combined. Add in sour cream and stir.

Pour in mashed bananas, and mix until combined.

Crumb Topping

Combine cinnamon, flour, and brown sugar. Cut in butter with a pastry cutter, and mix until the topping looks like coarse crumbs. Sprinkle coating evenly over the batter in both pans.

Bake for about 35-40 minutes or until cake tester comes out clean with just a few moist crumbs stuck to it. Allow to cool for 10 minutes. Move to a wire cooling rack.

#2,801: Peanut butter and jelly muffins

I'm playing catch up with recipes and making my way through Food Network Magazines month of muffins!  This is the recipe from September and is a perfect back-to-school recipe!  One of my kids likes grape jelly, and one likes strawberry, (and one doesn't like jelly), so I made both kinds.  The muffin is a tiny bit dry, so the jelly definitely helps.  The peanut topping is so good on it though!  We really enjoyed these and the kids would ask me every morning if they could eat them and how many they could have.  I just kept responding "how many do YOU think you should have?"  LOL

2/3 cup whole-wheat flour (I used more all-purpose flour)

2/3 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup creamy peanut butter

1 cup whole milk

1/2 cup packed light brown sugar

6 tablespoons unsalted butter, melted

1 teaspoon pure vanilla extract

2 large eggs

3/4 cup honey-roasted peanuts, finely chopped

1 cup strawberry or grape jelly or jam

Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk both flours, the baking powder and salt in a large bowl. Whisk 1/3 cup peanut butter, the milk, brown sugar, melted butter, vanilla and eggs in a medium bowl; stir into the flour mixture until just combined.

Divide the batter among the muffin cups, filling them three-quarters of the way. Tap the bottom of the pan lightly on the counter to smooth out the batter. Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, about 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.

Using a melon baller or teaspoon, scoop out a shallow hole in the middle of each muffin. Melt the remaining 2/3 cup peanut butter in the microwave until loose, stirring halfway through, 45 to 60 seconds. Spread the peanuts on a plate. Dip the top of 1 muffin in the melted peanut butter, letting the excess drip off, then dip it in the chopped peanuts to coat. Transfer to the rack and repeat with the remaining muffins.

Spoon 1 heaping tablespoon jelly or jam into the hole in each muffin. Let set 5 minutes.

#2,800: Nectarine - Blueberry Almond Muffins

Recipe #2,800!  I'm pretty sure I've accidentally numbered things wrong a couple of times too so it might actually be higher than that!  This is a great milestone recipe because it is delicious!  HA  These muffins are super easy to make and Chloe keeps asking me if we have nectarines in the house...I think she keeps hinting that I make these again!  These may not be the world's healthiest thing I've ever made, but it is hard to resist that batter.  The kids and I fight to lick the spoon at the end.  So good.  I use frozen blueberries to help the batter from turning purple and it makes the batter very thick (and a bit sticky), so it's easiest to portion this into the muffin cups using one spoon to scoop and another spoon to push it into the muffin cup.

This recipe was from the August muffin of the month with Food Network Magazine (I'm only a few months behind...don't worry, the August muffin recipe/review is coming next!), and this was definitely a winner in our book!  This was probably my favorite one yet.  

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2/3 cup granulated sugar

1/2 cup vegetable oil

1/2 cup sour cream

2 large eggs

1/4 teaspoon pure almond extract

2 small nectarines, pitted and chopped (about 1 3/4 cups)

1/2 cup blueberries

1/4 cup sliced almonds

Coarse sugar, for topping

Preheat the oven to 400 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder, baking soda and salt in a large bowl. Whisk the granulated sugar, vegetable oil, sour cream, eggs and almond extract in a medium bowl; stir into the flour mixture until just combined with small bits of flour remaining. Stir in the nectarines and blueberries.

Divide the batter among the muffin cups, filling them three-quarters of the way. Sprinkle the almonds on top, then sprinkle with coarse sugar. Bake until the muffins are golden and the tops spring back when gently pressed, about 20 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.

#2,795: Orange Zucchini Bread

Allison told me she wanted to guess what was in this recipe...ok I'll play along.  She guessed zucchini right away (the fact that she could see it in the bread was a good start), and then guessed every fall fruit possible as the other ingredient.  When I told her it was orange juice, she KNEW it had to be something citrusy.  HA.  Nice try girly.  You were close.  

This bread is quite moist and who knew that orange and zucchini went so well together.  Since I have now cut myself TWICE (in the same spot I might add) on my food processor blade, I figure I better put a disclaimer/warning/don't learn from my mistakes note out there to y'all.  Please be careful with your food processor blades!  Even when you are mentally telling yourself to be careful so you don't cut yourself again it can (and might) happen!  

This is big batch recipe and makes 4 mini or 2 regular sizes loaves.  So make a batch and share some with your neighbhors.  Or stick them in the freezer for breakfast or snacks for the kids...or yourself. 

3 cups flour

2 cups cups sugar

3/4 cup canola or vegetable oil

1 tbsp zest of one Naval orange

4 oz juice of one Naval orange

3 cups minced fresh zucchini, drained of juice use food processor and drain of moisture

1 tsp baking powder

1 tsp baking soda

3 eggs

3 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp salt

Preheat oven to 350F. Ensure rack is in middle position.

Rinse and cut zucchini (skin on) into quarters and put in a food processor. Turn on for 30 seconds or so until zucchini is minced or finely shredded. 

In a large bowl add flour, baking powder, baking soda, cinnamon, cloves and salt. Set aside.

In a large mixing bowl, add sugar, oil, orange zest, orange juice and eggs. Add flour mixture one cup at a time mixing on low. Stir in minced fresh zucchini. Scrape the sides and bottom of the bowl and make sure flour is incorporated evenly into batter.

Grease two loaf pans (8"x 4"x 3") with cooking spray. Pour half of the batter into each loaf pan and bake at 350F for 50-60 min. Test by inserting a toothpick in the middle of the loaf. If it comes out clean, it is done. Let rest for 30 min before cutting. Enjoy warm or cold. Store in the refrigerator for several days. Wrap in wax paper and put in freezer bag to freeze up to 6 months.

#2,794: Gluten Free Pumpkin Doughnuts

First of all, ignore the lumpy icing in this picture.  This was the first batch I made and I've finally learned that you cannot add a solid to a liquid and expect it to fully incorporate (i.e. flour into a hot sauce; powdered sugar in to hot maple syrup and butter; gelatin into fruit puree, etc.  #NOTtalkingfromexperience).  Happy first day of October and all things pumpkin!  See that cute background?!  I told Brian I needed a Halloween background and he told me to use his tie.  HA...it worked.  I now have a WHOLE LOT OF potential backgrounds for my pictures, although his ties might start getting messy that way!  

I was on a hunt for a gluten free pumpkin doughnut (and an excuse to buy a doughnut pan!), so I figured I'd give these doughnuts a try.  The first batch was devoured very quickly, even by Brian who I had to promise his did NOT have pumpkin in his.  I've made these a few times since and we fight over the last one every time.  These are really easy to make and I love the maple frosting/glaze.  Definitely give these a try!

For the Pumpkin Doughnuts:

3 tablespoons butter

½ cup granulated sugar

1 cup pumpkin purée

3 eggs

2 teaspoons baking soda

1 teaspoon pumpkin pie spice

1½ cups brown rice flour

1 cup almond flour

For the Maple Glaze:

4 tablespoons butter

½ cup maple syrup

1⅓ cups confectioners’ sugar

Preheat your oven to 350°.

Cream together the butter and sugar for 1 minute on medium to high speed. Add in the pumpkin purée and mix for another 30 seconds. Scrape down the bowl.

Add in the eggs, one by one, and mix on medium speed for 30 seconds.

In a separate bowl, mix together the baking soda, pumpkin pie spice and flours. Add the dry ingredients to the wet and mix together for 1 minute.

Spray your doughnut pan with nonstick cooking spray. Fill a piping bag with your doughnut batter and pipe the batter into your doughnut pan. Bake for 12 to 13 minutes. Remove the doughnuts from the oven and let cool on a cooling rack.

While the doughnuts are cooling, make the glaze: In a sauté pan over medium heat, melt the butter and whisk in the maple syrup. Once the butter has melted, remove from the heat and whisk in the confectioners’ sugar.

Dip each doughnut face down into the glaze. Let dry on parchment paper, then serve.

#2,793: Almond flour chocolate chip cookies

I don't know if you all enjoy the taste of almond flour as much as I do, but I might get a little too excited when I see it used in a recipe.  So since I happened to have some on hand (I usually do!), I figured I'd give these almond flour chocolate chip cookies a try.  I'm a fan of raw cookie dough, and this cookie dough was no exception (I know...you aren't supposed to eat raw cookie dough!!).  These are quite good...they are NOT as good however when you forget they are in the oven until you smell them burning and are shocked to see you never took the last batch out!  I might have almost cried (and then got Young Living Purification Oil going in my diffuser to get that burned smell out of my house).  

Although mine look NOTHING like the original posters recipe, I'll still make (and eat) them again.  

1 + 1/4 cups almond flour

1/2 cup ground flaxseed meal

1/2 tsp. baking powder

1/4 tsp. salt

1/4 cup light brown sugar, packed

1 egg

1/4 cup avocado oil (or baking oil of choice)

1 tsp. vanilla extract

1/4 cup mini chocolate chips

In a medium bowl, combine almond flour, flaxseed meal, baking powder, salt and brown sugar. Mix until ingredients are well combined.

In a separate medium bowl, combine egg, oil and vanilla. Whisk until well combined.

Add dry ingredients to wet ingredients, gently folding all the ingredients together until well combined.

Fold in mini chocolate chips.

Cover dough and place in fridge for 30 minutes.

Preheat oven to 375 degrees F.

Line a baking sheet with parchment paper or reusable silicone mat.

Using your hands, roll about 1-inch dough balls and place on baking sheet. The cookies will not spread, so they do not need much space between them.

Gently press each dough ball to slightly flatten it (do not flatten all the way, just a little).

Bake for 7-9 minutes until tops begin to brown and dough is set.

Allow cookies to cool for 2-3 minutes on the baking sheet before transferring them to a cooking rack to cool completely.

#2,790: Cinnamon Sugar Pumpkin Bread

Since taking a leave from work, my kids often come home to some sort of baked good for an after school snack now (added perk of mom being home).  Usually they badger me to find out what weird or healthy ingredient I added to it but then once I can get them to try it, they are usually pretty happy.  This recipe was one of those recipes.  They could tell by the color there was something in this and it wasn't a form of banana bread, but the cinnamon-sugar topping persuaded them to at least try it.  They devoured this mini loaf.  I think I've make this two or three times again since!  Hey it's pumpkin season, it's the perfect time to make this recipe!  Plus it freezes well so I can pretty much always have some on hand for breakfast OR for after school snacks. 

1 1/4 cups all-purpose flour

2 teaspoons baking powder

1 tablespoon pumpkin pie spice

1/4 teaspoon salt, or to taste

3/4 cup granulated sugar

1/4 cup light brown sugar, packed

3/4 cup pumpkin puree (not pumpkin pie filling)

1/3 cup vegetable oil, canola oil, or liquid-state coconut oil 

1/4 cup Unsweetened Vanilla Almond milk

2 tablespoons mild or medium molasses (I omitted)

2 teaspoons vanilla extract

Cinnamon Sugar Topping

3 tablespoons granulated sugar, divided 3 ways

1 1/2 teaspoons cinnamon, divided 3 ways

Preheat oven to 400F. Spray 3 5x3x2-inch mini loaf pans very well with floured cooking spray or grease and flour the pans; set aside.

To a large bowl add the flour, baking powder, pumpkin pie spice, salt, and whisk together; set aside.

To a separate large bowl add the sugars, pumpkin, oil (I used coconut) milk, molasses, vanilla, and whisk until combined.

Pour the wet pumpkin mixture over the dry ingredients, and stir until just combined; don’t over mix.

Evenly distribute batter between the 3 prepared pans, filling each about 2/3-full.

Cinnamon Sugar Topping – Evenly sprinkle 1 tablespoon sugar over each of the 3 pans.

Evenly sprinkle 1/2 teaspoon cinnamon over each of the 3 pans and place pans on a baking sheet (easier than dealing with 3 separate small pans in a hot oven).  Bake for about 40 to 43 minutes, or until tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Start checking at 30 minutes because all mini pans, ovens, and climates vary. Allow bread to cool in pans for about 15 minutes before removing and placing on a wire rack to cool completely. 

Bread will keep airtight at room temp for up to 5 days or in the freezer for up to 3 months.

#2,785: Blueberry Baked Oatmeal

This baked oatmeal was perfect for the great deal I got on frozen blueberries a couple of weeks ago, and it's the perfect reheat-able breakfast for the kids!  It's higher in protein, and gluten free, AND gives my kids some fruit too.  We definitely love this served warm (it was great right out of the oven!), and it's ok cold, but we all preferred it warm/hot.  I really wish we had some fresh whipped cream or whipped topping to put on top of this too...that would have made it even better! 

2 cups old-fashioned oats

¼ cup almond meal/flour

1 tsp baking powder

¼ tsp baking soda

½ tsp sea salt

2 tsp ground cinnamon

¼ cup coconut sugar or any granulated sugar of your choice

2 TBS melted butter or coconut oil

2 cups milk regular, almond, coconut etc.

¼ cup Vanilla Greek yogurt or your favorite kind

2 eggs

2 tsp pure vanilla extract

2 cups frozen blueberries or any berry of your choosing

1 TBS cinnamon sugar for topping

Preheat oven to 350 degrees F. Grease a 9x13” glass baking dish and set aside.

In a small bowl, combine oats, almond meal, baking powder, baking soda, salt and cinnamon. Set aside.

In a separate, microwave safe bowl, melt butter (or coconut oil).

Whisk in your milk as you slowly pour it into the melted butter. Add Greek yogurt, eggs, and vanilla and whisk until combined. Add sugar and mix thoroughly. Add dry ingredients to wet ingredients and mix well. Gently fold your blueberries into the mixture.

Spread evenly in a 9x13” pan. Sprinkle cinnamon sugar over the top of your oatmeal.

Bake at 350 degrees F for 35-40 minutes. Your oatmeal should be browned on the top and the top should spring back when you gently touch it with your finger.

Let cool for 15 mintues and serve warm. You can also refrigerate after baking and serve cold!

#2,784: Gluten Free Black Bean Cookies

These cookies were really easy to make, but they are quite different. I loved the concept of being made with black beans and sneaking in some healthier ingredients for my kids, but I'll be honest, I didn't love these....however my kids did.  I was super shocked!  Personally, I think this recipe needed more sugar, but if my kids are fans, I'll take it! 

1 15 oz can black beans, rinsed and drained

4 tablespoons (56 g) unsalted butter, at room temperature

1 egg (50 g, weighed out of shell) at room temperature, beaten

2 teaspoons pure vanilla extract

1/2 cup (100 g) granulated sugar

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

2 ounces unsweetened chocolate, melted and cooled briefly

1/4 cup + 2 tablespoons (30 g) unsweetened cocoa powder

4 ounces semi-sweet chocolate chips

Preheat your oven to 375°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.

In the bowl of a food processor fitted with the steel blade, place the black beans, butter and egg and pulse until mostly smooth. Add the vanilla, sugar, baking soda, salt and melted chocolate, and pulse again until smooth. The cookie dough at this point should be the consistency of hummus. Add the cocoa powder and pulse until the mixture is well-combined. The consistency should be more like fudge. Add most of the chocolate chips (about 3 ounces) and mix by hand until the chips are evenly distributed throughout the cookie dough.

Using a spring-loaded cookie scoop or two spoons, scoop portions of the dough about 2 tablespoons each and place about 2 inches apart from one another on the prepared baking sheet. Using the back of a moistened spoon, spread each portion of cookie dough into a round about 1/2-inch thick. Sprinkle the top of each piece of dough with a few more chocolate chips. Place the baking sheet in the refrigerator to chill for about 10 minutes or until mostly firm to the touch.

Place the baking sheet in the center of the preheated oven and bake until the cookies have taken on a crackled appearance and are mostly firm to the touch, about 18 minutes. Remove from the oven and allow to cool completely on the baking sheet. They’ll be quite fragile when they’re warm.

#2,783: Apple Sauce Puffs

This got super mixed reviews in our house.  I thought these were dry and just OK, but my kids loved them.  I'll be honest, I'm not really sure why?!  On the first bite, when you get the cinnamon and sugar topping, it's so good, but then you keep eating it and it's super dry.  The kids asked me to make them again though so they must have really liked them and were not just being nice.  Let's be honest, they will always tell me if something is just OK or if they don't like them! Would I make these again, probably not.  They were definitely easy though.  I made homemade biscuit mix because I didn't have any on hand (and it's cheaper) and I also tried making these with a homemade gluten free biscuit mix (those were even drier!). 

2 c. Bisquick

¾ c. sugar (divided)

3 t. cinnamon (divided)

½ c. applesauce

¼ c. milk

1 egg

2 T. oil

5 T. melted butter

Combine Bisquick, ¼ cup sugar and 1 tsp cinnamon. Stir in applesauce, milk, egg and oil until well mixed. Fill greased muffin pan ⅔ full (I put parchment paper on my baking pan and just used a cookie scoop AND I tried making these as muffins.  The cookies were better and easier in my opinion).

Bake at 350 degrees for 10 min or until lightly browned on the bottom.

In a bowl mix ½ c. sugar with 2 t. cinnamon.

Dip hot puffs in bowl of melted butter and then in bowl of cinnamon sugar.

#2,782: Peanut Butter Baked Oatmeal Bars

The picture of this does not do this recipe justice.  I first gave my kids a piece after dinner to see if they liked it...they all asked for a second piece.  They also ate it for breakfast the next day and then asked me to make it again.  Uh, sure! It is SO simple to throw together and if you don't have oat flour, just throw some old fashioned oat in your food processor and pulse it a little.  It's also a great way to use up those over-ripe bananas too! The original recipe says to pour more peanut butter over the top, but I didn't do that...and my kids didn't seem to care! 

1 ½ cups quick cooking oats

1 tsp baking powder

½ tsp sea salt

1 tsp ground cinnamon

2 overripe bananas mashed

¼ cup creamy peanut butter

1 tsp vanilla extract

¼ cup pure maple syrup (I used honey)

1 large egg lightly beaten
¾ cup unsweetened vanilla almond milk (I used skim milk)

Mini Chocolate chips (about 1/3 cup)

Topping:
¼ cup creamy peanut butter melted ( I omitted)

Preheat oven to 350 degrees F. Grease a 9x9” square baking pan and set aside.

In a small bowl mix together the quick cooking oats, baking powder, sea salt and ground cinnamon. Set aside.

In a large bowl mix mashed banana and peanut butter together until combined.  Add in the vanilla extract, maple syrup (I used honey) and egg. Mix until combined.  Add the almond milk and mini chocolate chips, and stir until batter is mixed.

Add dry ingredients to wet ingredients and mix thoroughly.  Pour the mixture into a lightly greased 8x8 cake/baking pan.

Bake at 350 degrees for 25 minutes. Or until the top slightly springs back when touched and the edges are just barely brown!

I skipped this step: Melt the extra peanut butter and drizzle on top.

Cut into squares and store in refrigerator.  Reheat in microwave or enjoy cold!

#2,677: Rhubarb Banana Muffins

I was trying to clean out and arrange my freezer a little bit and I found some chopped rhubarb that I wanted to use up.  We also had quite a few bananas browning on our counter (why do I keep buying them?!), so I figured I'd find a recipe to use both.  Plus, rhubarb is such as different flavor, I wasn't sure my kids would like just rhubarb muffins. I added a little bit of mini chocolate chips to sweeten the deal for them (no pun intended!).  

They LOVED these.  They were arguing over who got the last one and kept asking how many they could have for breakfast (uh, 2 is PLENTY kids!).  I don't know how often I'll have rhubarb in my house, but these were definitely worth making with the leftovers that I did have.  

PS...my rhubarb was chopped fairly small, but I was afraid it would be too big for my kids to want to pick out, so I threw the piece (still frozen) into my mini food processor and gave it a few good whirls to chop up even more.  It was perfect!  And yes, I threw the frozen rhubarb right into the batter, no need to defrost. 

⅔ cup sugar

½ cup oil

2 eggs

⅔ cup mashed ripe bananas (about 2 medium sized bananas)

1 teaspoon vanilla

1⅔ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon salt

1 cup finely chopped fresh rhubarb 

I also added about 1/3 c mini chocolate chips

Preheat oven to 375 degrees. Line a 12 cup muffin pan with paper liners or grease cups.

In medium bowl, whisk sugar, oil, eggs, bananas and vanilla until well blended. Set aside.

In large bowl stir together flour, baking soda, salt and cinnamon.  Stir banana mixture into dry ingredients.  Gently fold in rhubarb and chocolate chips.

Add batter to muffin cups, filling about 2/3 of the way full.

Bake for 17 to 20 minutes or until golden brown and toothpick inserted in center comes out clean.  Move muffins to wire rack to cool.

I refrigerated our muffins since we ate them so quickly, but these could easily be frozen too for a quick grab-and-go breakfast.  

#2,676: 4 Ingredient Banana Cake Cookies

I wasn't sure my kids would like these as much as they did, but they definitely surprised me!  The coconut flour gives this a little bit of a different texture, and you can definitely taste the banana in this, but my kids didn't mind at all.  I put these in the freezer and we are eating them frozen/cold, but they were good at room temperature too!  The chocolate chips started to melt a little bit from the warmed up peanut butter, but we didn't mind. 

The original recipe says to sift the coconut flour, but I'm way too lazy for that!  It didn't affect the taste of these.  LOL 

1/2 cup coconut flour, sifted

1/2 cup mashed banana (about 2 medium ones)

1/4 cup cashew butter (I used peanut butter)

1/4 cup maple syrup (I used honey)

Dairy-free Chocolate chips (I use mini chocolate chips, not dairy free ones)

Preheat the oven to 350 degrees and line a baking dish with baking paper and set aside.

In a mixing bowl, combine the coconut flour and banana and mix well- This should be very crumbly.

In a microwave safe bowl or stovetop, melt your nut butter with liquid sweetener and pour into the dry mixture. Mix until fully incorporated and a thick batter is formed. Add chocolate chips if desired.

Form into balls (I used a cookie scoop) and transfer to the lined cookie sheet. Press down to flatten a bit and bake for 12 minutes. Remove and allow to sit for 10 minutes until they firm up slightly.

These cookies can be kept at room temperature covered for up to 3 days, and can also be kept frozen.