Banana and Chocolate Chip Oatmeal Muffins

I know I haven't posted much lately, and here's why.  It's the New Year and of course we're trying to eat better in my house.  My husband is gluten free and I'm just sort of doing my own thing but all of us are trying to eliminate sugar from out lives.  So, sadly I haven't had much that's interesting to cook.  I mean, you probably don't need to read about me making a grilled steak or chicken but slowly I'm finding more recipes that we can all eat. 

Like this one. 

Sweetened with maple syrup (love), gluten free, and my daughter's favorite flavor combination!  We're all happy with this one. My daughter ate two right out of the oven, which she never does.  She even knew they were good for her!  I think the banana chocolate chip flavor won her over.  I also let her make these, pretty much all by herself (not the oven part) and I think that helped also (she's super picky).

I loved that these muffins stay nice and moist, yet have a great texture from the oatmeal.  I used old fashioned oats and there is a nice chew with those.  Plenty of banana flavor and chocolate chips. My favorite part about these muffins is that they are the perfect amount of sweetness, and there's no sugar in them!  This will definitely become a favorite in my house, for everyone!

Banana and Chocolate Chip Oatmeal Muffins

Recipe from Organize Yourself Skinny

Ingredients

• 3 cups quick or old fashioned oats
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup pure maple syrup
• 1 cup (2 large) bananas, mashed
• 2 tsp vanilla extract
• 1 cup 1% milk
• 1/4 cup coconut oil, melted
• 1 cup mini chocolate chips
• cooking spray

Cooking Directions

1. Preheat the oven to 350º
2. spray a muffin pan with non-stick spray, set aside .
3. In a medium bowl add the oats, cinnamon, nutmeg, baking powder and salt and set aside.
4. In another bowl, whisk together the eggs, bananas, vanilla extract, and milk until smooth.
5. Add the oats into the wet ingredients and mix well, then add the coconut oil and chocolate chips and mix.
6. Fill each muffin cup with an equal amount of batter and bake for 30 minutes. Let cool slightly before removing to a wire cooling rack.
7. These can be frozen or refrigerated.

Chia Chocolate Chip Cookies

My husband was at work one day, when his Captain pulled out a bag of little Chia Chocolate Chip Cookies and was telling my husband how wonderful they were.  They're healthy, gives him energy, curbs his appetite, and tastes delicious.  After my husband tried one, he called me to see if I could track down a recipe.  Which, of course, I could.  I mean, I practically live on Pinterest after all.

During the course of making these cookies I discovered how I didn't have all of the same ingredients the original recipe called for, so I substituted for what I did have. The important ingredient being Chia seeds, which I have plenty of.

Chia seeds are so very good for you.  They can puff up to more than double their size if left in a liquid, which means if you eat them as just a regular seed then they will fill you up, because of all that puffing up they do inside your stomach.  So, eat a cookie, wait, and soon you'll forget about being hungry.

You can make these to be dairy free (if you can find dairy free chocolate chips) or gluten free if you follow the original recipe.  Mine are neither, but they are delicious! I love the chewiness from the oatmeal and the slight coconut hint I got from the coconut oil.  Obviously the chocolate chips are obvious.  I'm loving this recipe.  Great flavor, and texture with the added bonus of filling you up when you're starving and getting all the added benefits of the oatmeal, chia seeds and coconut oil.  My husband will be taking these on his trips from now on.

Chia Chocolate Chip Cookies

Recipe modified from huffingtonpost

Dry Ingredients

• 1 cup old fashioned oats
• 1/2 cup brown pastry flour
• 1/2 cup cake flour
• 1/2 cup sugar
• 1/4 cup chia seeds
• 1 tsp baking powder
• 1/2 tsp salt

Wet Ingredients

• 1 whole egg
• 1 tsp vanilla extract
• 1/2 cup coconut oil

Cooking Directions

1. Mix the dry ingredients together and the wet ingredients together and then mix them together.
2. Refrigerate for 1 to 2 hours.
3. Preheat the oven to 355º, lightly oil a baking sheet.
4. Roll the dough into golf ball sized pieces and then flatten half way.
5. Bake for 12 minutes. Check on them in the oven and if they aren't spreading you might have to help them by pushing down on them with a fork.
6. Bake for another 2-3 minutes or until very lightly golden.
7. Cool completely on a wire rack before moving to a plate or storage container.

No-Bake Energy Bites

I've tried a lot of these no-bake energy things and this one is my favorite so far. The others I've tried have all had banana in them and there's just something about it that isn't appealing to me.  Weird since I do like banana's.  Anyway, peanut butter is the way to go with these in my opinion.

The flavor is not too strong in any one area but they all blend perfectly together. I happen to love the chocolate chips in there.  I love how they change the texture a bit since they are cold.  The peanut butter flavor is right on and the oats make it chewy.  Great combination.

They are super easy to throw together (after you toast the coconut).  You'll be more energized after your workouts or even just a healthy snack. It is January after all so we're all trying to be a bit healthier and these will help.  Plus, they are surprisingly filling.

I'm glad I tried this recipe and for now, it's my favorite energy snack.

No-Bake Energy Bites
Recipe from bakingwithblondie

Ingredients

• 2 cups old fashioned oats
• 1 1/3 cups toasted coconut flakes (unsweetened)
• 1 cup creamy peanut butter
• 1 cup ground flax seed
• 1 cup chocolate chips (optional)
• 2/3 cup honey
• 2 tsp vanilla extract

Cooking Directions

1. In the bowl of your stand mixer, add all of the ingredients and mix well on the low speed.
2. Refrigerate the mixture for about 30 minutes.
3. Roll into 1 inch balls and keep in an air tight container in the refrigerator.

Healthy Breakfast Cookies

In an attempt to find more healthy breakfast alternatives for my family I stumbled upon this recipe.  We all like all these ingredients to this could be a winner.

I loved the way the cookies turned out.  Full of peanut butter flavor and the chocolate combination was wonderful.  My daughter wasn't a huge fan but she's super picky.  I shared some with my neighbor and she loved them too.

These cookies are super easy to assemble and quick baking.  You need to love peanut butter to enjoy these cookies which (usually) isn't a problem here.  I love that there isn't any flour and that there is very little sugar.  Definitely will make these again, even it they are just for the grown-ups.

Healthy Breakfast Cookie

Recipe from Chelsea's Messy Apron

Ingredients

• 1 cup creamy peanut butter
• 2 Tbsp honey
• 4 Tbsp light brown sugar, lightly packed
• 1/2 cup + 2 Tbsp old fashioned oats
• 1/8 tsp salt
• 1/2 tsp vanilla extract
• 1 large egg
• 1/2 cup peanut butter + chocolate chips combined or pick your favorite

Cooking Directions

1. Preheat the oven to 350
2. Stir together the peanut butter and honey without heating up either of them. 
3. In a large bowl combine the oats, salt, vanilla extract and stir together.  Add the peanut butter mixture in with the oat mixture and stir together. 
4. In a separate bowl whisk the egg and then add it to the mix. 
5. Now add your mix-in's.  You can use chips of any flavor, raisins or other dried fruit, coconut, etc. 
6. Stir together, the dough will be thick and hard to stir. 
7. Use a cookie scoop or two spoons to get a ball of dough out and make sure it's a tight ball when you place it on the cookie sheet or else these tend to crumble. 
8. Bake for 7-9 minutes, slightly underdone will keep them from crumbling as much. 
9. Let cool completely. 

Oatmeal-Fig Bars

This cookie bar was in the latest issue of Food Network Magazine.  There were so many to choose from, it was hard to settle on just one to make.  I told my husband that he would have to pick, there were just way too many choices for me.

I think he picked this one because it does have the "healthy" factor since there is oatmeal, wheat flour and figs in it.  I'm pretty sure that they can't be considered health food though.

The bars are perfect for a breakfast on the run, or a snack.  Very satisfying with a yummy fig taste and soft chewy texture.

I froze mine and I just pull a couple out as needed.  I'm happy with all the bar recipes that were in the magazine and I can't wait to try more. 

Oatmeal-Fig Bars

Recipe from Food Network Magazine Sept 2015 page 68

Ingredients

• 2 sticks butter, at room temperature
• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 2 1/2 cups rolled (Old Fashioned) oats
• 3/4 cup whole wheat flour
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 2 cups chopped dried figs
• 2 whole eggs
• 2 tsp vanilla extract

Cooking Directions

1. Line a 9x13 inch pan with tin foil so it hangs over the edges, then oil the tin foil with either non-stick spray or use your hands or a napkin to spread oil over the surface.
2. Preheat the oven to 350º
3. In a food processor, add the softened butter and both sugars and pulse to combine.
4. Add the oats, both flours, baking powder and salt and pulse to combine.
5. Next add the figs, eggs and vanilla and pulse until clumps form.
6. Press the mixture into the prepared pan and then bake for about 35 minutes until the edges are set but the middle is soft.
7. Cool before cutting.