#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. 

#2,816: Paleo Chocolate Banana Muffins

Banana + chocolate + muffins = a wonderful kid-friendly breakfast!!  Plus it's gluten free so that's an extra bonus!  These muffins were so moist, my kids totally devoured them.  I probably should put it on our menu again this week because I know they'd be excited.  They even loved them as an afternoon/after school snack too.  These were super easy to make and baked up easily.  Personally you can't go wrong with these flavors/ingredients though! 

4 eggs large

2 tsp. vanilla extract

⅓ c. pure maple syrup

1 c. banana mashed

½ c. coconut oil melted

⅓ c. coconut flour

⅓ c. almond flour

⅓ c. cocoa powder

½ tsp. salt

½ tsp baking soda

½ tsp. baking powder

3 Tbsp. cacao nibs or mini chocolate chips

Preheat oven to 350 degrees.

Line a 12-count cupcake tray with liners and spray each one with non-stick cooking spray.

In a large bowl combine eggs, extract, maple syrup, banana, and coconut oil. Beat on low speed with an electric mixer until just combined.

In a separate, medium-sized bowl combine coconut flour, almond flour, cocoa powder, salt, baking soda, and baking powder. 

Slowly add dry ingredients into the larger bowl of wet ingredients. Mix by hand until just combined after each addition.

Stir in caco nibs or chocolate chips by hand until just combined.

Fill each cupcake liner with equal amounts of muffin batter.  Bake in preheated oven for 22-24 minutes or until a toothpick comes out clean.  Let sit for 10-15 minutes before eating.

#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.

#2,809: Chicken Sausage Egg Hash Brown Bake

Can you tell I'm on a sausage/egg/cheese/hash brown kick!?  That's what happens when you have leftover ingredients from a recipe and want to find a new/different recipe/way to use it up in.  I was super surprised how much I enjoyed this casserole/egg bake.  I was running out of cheddar cheese so I improvised and added sliced provolone on top (I pushed it into the egg mixture a bit) and the result was the super brown and crispy topping.  

2 lb bag frozen hash browns thawed

1 lb pork breakfast sausage sage or spicy (I used chopped chicken sausage)

½ onion finely chopped

8 eggs

½ cup milk

2 cups shredded cheddar cheese

1 tsp salt

¼ tsp pepper

Preheat oven to 375F degrees.

Spray 13 x 9 baking dish with nonstick cooking spray.

In a sauté pan, cook onions and brown and crumble sausage. 

In a medium bowl, whisk together eggs, milk and 1 cup of shredded cheese.

In a baking dish, spread thawed hash browns into bottom of dish.

Spread cooked sausage on top of hash browns.

Next, pour egg mixture on top of that.

Sprinkle the remaining cup of cheddar cheese on top.

Cover with aluminum foil and bake for about 30 minutes.

Take foil off and bake for additional 10 minutes. Just keep an eye on it to make sure the cheese doesn’t brown up too much.

#2,808: (GF) Sausage and Cheese Hash Brown Cups

I have enjoyed eating these super simple gluten free sausage, egg, and cheese hash brown cups, that I've literally eaten them for breakfast, lunch, and dinner (meals on different days, but still all 3 meal times).  These are great to make ahead of time and freeze.  Then to reheat and have a quick meal, just pop them in the microwave for about a minute and they reheat really well.  My kids actually like these too...but the more cheese I put in it, the more they seem to like it.  LOL 

4 Cups Shredded Hash Browns, thawed

4 Tbsp. Butter, melted

1/2 tsp seasoned salt

1/2 tsp Pepper

8 Eggs
1/2 cup milk

1 ½ Cups Shredded Cheddar Cheese

1 Cup Sausage, cooked and crumbled

Preheat your oven to 400 degrees.  In a large bowl combine the shredded hash browns, butter, salt and pepper.  Spray your muffin tin VERY well with cooking spray and fill the cups about 3/4 of the way full with the hash browns.  I sued my fingers to mold them to the muffin cups.  It’s okay if they stick out a bit.  Try to make the sides all the same thickness so they will cook evenly.  You’ll also want to make sure there’s plenty of hash browns at the bottom of the muffin cups.

Bake 20-25 minutes, or until they are starting to brown. Let cool slightly.

Reduce oven to 350 degrees.  Take half of the shredded cheese and sprikle it in the bottom of the hash brown cups.  Repeat with half of the sausage crumble.  Whisk the eggs together and fill the cups until almost full.  Top with the second half of the cheese and sausage.

Bake until the eggs are set which takes about 20 – 25 minutes.  

#2,804: Parmesan Hash Brown Cups

I had some leftover hash browns in my freezer and wanted to find a quick way to use them up, so I gave these baked cheesy hash brown cups a try and they were a big hit with my crew!  The kids didn't even mind the specks of "grass" they saw on top (ignore them, they get that from their dad...it was just chives!).  These are so simple and as long as you bake them long enough, they pretty much pop out of the muffin tins.  If they won't come out, you either didn't grease the cup well enough or it's just not ready (it's probably not ready!).  I used Parmesan and a little mozzarella, but you could use whatever cheese you have on hand.  The original recipe also says to grate a potato, but the thawed shredded hash browns was so much easier!

These also reheat well from frozen (just microwave for about a minute). 

1½ pounds potatoes (I used a bag of defrosted hash brown potatoes)

1 small yellow onion

1 cup parmesan cheese, grated
a handful of shredded mozzarella cheese

2 tablespoons chives, minced

2 tablespoons garlic herb seasoning (I didn't have this so I used a little bit of brown sugar, garlic powder, seasoned salt, and parsley)

1 teaspoon freshly ground pepper

¼ cup extra virgin olive oil

Preheat oven to 400 degrees F. Grease or parchment line the wells of a 6-well jumbo muffin pan (I used regular muffin tins).

Cut ends off onion, remove outer later, and grate.

Combine all ingredients in a large bowl, stir well to combine, then add to the prepared wells in the muffin pan.  Bake in preheated oven 30-40 minutes until the tops are golden brown. 

#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.

#2,795: 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.

#2,790: 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!

#2,782: 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!

#2,678: Low-Carb Cheesy Sausage Puffs

These little sausage puffs are so simple to make, and are a perfect make-ahead breakfast for on-the-go/back-to-school meals!  I whipped these up one night for breakfast the next day, and after inhaling 3, I knew I had to put the rest right into the freezer so I wouldn't eat the rest!  I'll be honest, I didn't even let my kids have any, I wanted to save them for myself.  I used pork sausage, but you could use ground Italian sausage and it would give it a totally different flavor.  You could also change it up by the cheese you use as well.  I personally used a mild cheddar because that's what I had on hand, but I'm sure I'll make these with mozzarella at some point, since we always seem to have that on hand.   

1 pound pork sausage, browned and drained (I like mild, but if you prefer heat, grab a hot sausage instead)

2 cups shredded sharp cheddar cheese

4 eggs

4.5 tbsp butter, melted and cooled slightly

2 tbsp sour cream

1/3 cup (heaping) coconut flour 

1/4 tsp baking powder

1/4 tsp salt

1/4 tsp garlic powder 

Melt the butter, and then place it in the refrigerator to cool for 5-10 minutes.

Meanwhile, preheat the oven to 375 degrees and line a large baking sheet with non-stick foil or parchment paper. (I did not line my baking sheet, I just sprayed it with a little non-stick spray)

Brown and drain the sausage, chopping it into small chunks; set aside.

In a medium to large size bowl, combine the melted and cooled butter, eggs, sour cream, salt and garlic. I also added some black pepper.  Whisk together.

Add the coconut flour (slightly more than 1/3 cup) and baking powder to the mixture and whisk until well combined.  Stir in the browned sausage and cheese.

Roll or drop batter into 1 inch balls onto your lined baking sheet, spaced about 1/2 inch apart.  (I used a small cookie scoop and then just rolled them into little balls.  Mine were pretty close together on the baking sheet because I knew they wouldn't spread out). 

Bake for 14-18 minutes or until slightly browned. (I flipped mine half way through) Enjoy immediately, and store any leftovers in the fridge for up to a week.  These can also be frozen.  Just let thaw in the fridge overnight or pop them into the microwave for about 15 seconds.

#2,674: Banana Oatmeal Chocolate Chip Blender Muffins

Anything that requires me to throw (almost) everything into a blender to make it is my kind of recipe!  I love easy and I love shortcuts!  This recipe was super simple and my kids loved these muffins.  EXCEPT I can't get them to come out of the paper liners so you'll have to grease your muffin tins and not use paper liners instead!  Lesson learned!  I should have known...there's not enough fat in these to get them to not stick to the liners.  You could totally customize these to whatever ingredients you love and have on hand.  Peanut butter and any sort of nut would be great in these too! 

2 cups oats (quick cooking or old fashioned)

2 large very ripe bananas

2 large eggs

1 cup plain Greek yogurt

2 to 3 tablespoons honey

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon pure vanilla extract

1/8 teaspoon kosher salt

Up to 1/2 cup mix-ins: chocolate chips (mini or regular), chopped dark chocolate, nuts, dried cranberries, or blueberries (fresh or frozen and rinsed)

Preheat the oven to 400 degrees F. Lightly grease a 12-cup standard muffin tin.

Place the all ingredients but the mix-ins in a blender: oats, bananas, eggs, Greek yogurt, honey, baking powder, baking soda, vanilla extract, and salt. Blend on high, stopping to scrape down and stir the ingredients once or twice as needed, until the batter is smooth and the oats have broken down almost completely, about 3 minutes. 

By hand, stir in the mix-ins. Divide the batter among the prepared muffin cups, filling each no more than three-quarters of the way to the top. Sprinkle with additional chocolate chips or nuts if desired. 

Bake for 15 minutes, until the tops of the muffins are set and a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes. 

Note: These will deflate when cooled, but still taste delicious.