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Make Ahead Banana Breakfast Cake

By Rachel Tiemeyer

Banana Breakfast Cake is my dream breakfast. My whole family likes it, it’s full of nutritious yet simple ingredients, and it works perfectly to double the batch to make a breakfast freezer meal. 

Make Ahead Banana Breakfast Cake

I’ve been making this breakfast cake for YEARS. It’s one of my go-to make ahead breakfast recipe ideas that my whole family will devour.

Think moist, sweet banana bread but in a cake form. I love to warm it up a bit and serve with a little bit of butter.

The best part: It is filled with banana and sneaky sweet potato! YES, you can get your crew to eat sweet potato for breakfast!

What’s in Banana Breakfast Cake?

As I mentioned before, this breakfast cake is made with ingredients you likely already have in your pantry. Here is what you’ll need:

  • Bananas – The riper the better. Pro-tip: You can freeze ripe bananas for recipes like this! Here’s how to freeze bananas.
  • Cooked sweet potato – You can also substitute canned pumpkin or cooked butternut squash for sweet potato.
  • White Whole Wheat Flour – Please note that this is not just whole wheat flour. It needs to be WHITE WHOLE WHEAT FLOUR variety. If you don’t have that, you can use half whole wheat flour and half all-purpose flour as a substitute.
  • Coconut oil – Make sure it’s melted or substitute avocado oil.
  • Plain Greek yogurt – You can use full fat sour cream instead, if you want.
  • Mini Chocolate Chips – I’ve used dark chocolate chips before and loved it!
  • Standard baking ingredients: Eggs, vanilla, sugar (I used coconut sugar), baking powder, baking soda, and salt.
Slice of banana breakfast cake on a plate

One thing worth noting on this recipe is that you will need a blender. This makes the batter SUPER smooth and hides all the sneaky produce.

How do I Freeze Banana Breakfast Cake?

We are huge fans of make ahead freezer meals. Not only have we written two freezer meal cookbooks, but we have a huge collection of freezer meals that are delicious, healthy, and easy! Banana Breakfast Cake is a recipe that freezes beautifully.

If you are already busting out all of the ingredients and utensils to make this breakfast cake, you might as well make two batches and freeze one for later. Here’s how:

TO FREEZE BREAKFAST CAKE: Bake breakfast cake just until done. Cool completely. Either cover the baking dish tightly in a few layers of foil or plastic wrap or carefully lift the cake out of the baking dish and wrap in several layers of foil or plastic wrap, pressing as much air out as you can.

TO PREPARE BREAKFAST CAKE FROM FROZEN: Thaw on the counter. Warm a slice in the microwave for 15-20 seconds and top with a pat of butter, if desired.

Banana breakfast cake in an 8x8 dish

What Should I Serve with Banana Breakfast Cake?

Our smoothies would be a perfect pairing with breakfast cake. Choose from one of the following flavors!

Another idea would be Oven-Baked Bacon. It comes out perfectly every time using our baking method.

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Banana Breakfast Cake

  • Author: Thriving Home
  • Prep Time: 20 minutes
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: one 8x8 pan 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American

Description

A deliciously moist banana cake that makes a healthy snack or breakfast. You will be surprised how fast your family will empty the dish on this one!


Ingredients

  • 2 cups white whole wheat flour (sub: 1 cup wheat flour + 1 cup all-purpose flour)
  • 1/2 cup sugar (I often use unrefined coconut sugar)
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 ripe bananas
  • 1 medium sweet potato, cooked and mashed (about 1 cup) (sub: pumpkin puree or butternut squash puree)
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/3 cup melted coconut oil (sub: avocado oil or melted butter)
  • ½ cup plain Greek yogurt (sub: sour cream)
  • ½ cup mini chocolate chips (I used carob chips, since they are low in sugar and dairy-free)

Instructions

Make It Now:

  1. Preheat oven to 350°F degrees. Spray an 8×8 inch baking dish (or a 9×13 baking dish, but note the shorter cooking time) with non-stick spray.
  2. In a large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt. Set aside.
  3. In a blender, combine the bananas, sweet potato, eggs, vanilla, coconut oil, and yogurt. Blend until smooth. (If needed, add just a splash of milk to help the blender get moving.)
  4. Using a spatula to clean out the blender, add the wet ingredients to the dry ingredients. Stir gently with a spoon just until combined (do not over mix). Batter will be thick. Fold in the chocolate chips.
  5. Spoon batter into prepared pan and spread evenly using a spatula.
  6. Bake for about 35-40 minutes (for a 9×12, bake 25-28 minutes). It’s done when a toothpick inserted in center of cake comes out clean. Cool completely.

Freeze For Later: Bake breakfast cake just until done. Cool completely. Either cover the baking dish tightly in a few layers of foil or plastic wrap or carefully lift the cake out of the baking dish and wrap in several layers of foil or plastic wrap, pressing as much air out as you can.

Prepare From Frozen: Thaw on the counter. Warm a slice in the microwave for 15-20 seconds and top with a pat of butter, if desired.

Young boy holding banana breakfast cake

Want more make ahead freezer meal breakfasts? Hop over to our freezer meal index and browse around!

Can You Freeze Bananas?

By Rachel Tiemeyer

Bananas are always on our grocery list, yet we can never seem to finish them before they turn brown and mushy. I’m sure you can relate. That’s why we want to answer the question “can you freeze bananas?” today. Our role as freezer cooking experts and cookbook authors has led us to test all the different methods of freezing and uses for frozen bananas. 

a bunch of bananas

Can You Freeze Bananas?

Yes. Ripe or overripe bananas can be frozen once they are peeled, according to Dole. Our tests have shown that frozen bananas are best to use in smoothies and baked goods. Frozen bananas can also be whipped in the blender for a delicious and healthy treat.

Below are some different ways we recommend freezing bananas according to how you plan to use them:

  • Freeze ripe banana slices for making banana ice cream or drizzling pieces with melted chocolate. Ripe frozen bananas have the best flavor for a frozen banana treat.
  • Freeze ripe or overripe whole peeled bananas for smoothies and blender recipes like pancakes, baked oatmeal, or blender muffins. Cutting the banana in half can make it easier on your blender.
  • Peel and freeze ripe or overripe mashed bananas for baked goods like breads, muffins, and cakes. In our testing, we have found that overripe frozen bananas lend the best flavor to baked goods. 
frozen bananas in a freezer bag

How to Freeze Bananas

One question we get is “do you have to peel bananas before freezing them?” Although not necessary, it is difficult to peel the bananas once they are frozen unless you completely thaw the banana. So, we recommend peeling for ease of use. 

How you should freeze bananas really depends on how you intend to use them. Here are some tips:

  • Sliced Bananas: Freeze sliced bananas on a tray lined with wax paper for 2 hours or until solid before transferring them to a freezer-safe bag or container until ready to use. Label and date the container.
  • Half or Whole Bananas: Freeze half or whole bananas in a gallon-size freezer bag or in portions you would use for a particular recipe. Frozen whole bananas are easy to break apart, so do not worry about sticking. Press all of the air out of the bag as you close it. Label and date the container. 
  • Mashed Bananas: Freeze mashed banana in a freezer-safe container or place in a freezer-safe bag. If using a bag, press all of the air out as you close it and freeze the bag flat. We suggest writing the measurement amount of banana mash on the container with the label and date for ease of use.

How Long Can You Freeze Bananas?

According to the USDA, as long as frozen food is kept at 0°F in the freezer, it is safe to consume for an indefinite amount of time. 

While this is something we noted in writing From Freezer to Table and From Freezer to Cooker, our testing has proven that most frozen foods, including bananas, should be consumed within 3-6 months for optimal flavor and freshness. 

inside a freezer

How to Defrost Frozen Bananas

Depending on how quickly you need to use your bananas, there are a few easy ways to thaw them:

  • Thaw a container of frozen bananas in the refrigerator for several hours or overnight.
  • Run the sealed bag of frozen bananas under lukewarm running water until thawed. 
  • Microwave the bananas for 3-4 minutes at low heat (about 40% power) until they are thawed. Some microwaves have a defrost button, which will work. Stir halfway to ensure even thawing. 

Once frozen bananas are thawed, you can refreeze them, according to the USDA. Thawed mashed banana is the best to refreeze, as thawed whole bananas will become mushy once defrosted. USDA advises against refreezing foods left outside the refrigerator for more than 2 hours.

Recipes to Use Up Your Frozen Bananas

Try some of our favorite recipes that use up your frozen banana stash. Most of these recipes are freezer-friendly. (Yes, you can freeze your bananas for a second time in these recipes.)

Whole Wheat Banana Chocolate Chip Muffins

banana chocolate chip muffins

Chocolate Sweet Potato Banana Bread

chocolate banana bread slices on white plate

Blueberry Muffin Smoothie (with freezer pack instructions)

blueberry smoothie in mason jar with straw

Pumpkin Chocolate Chip Baked Oatmeal

Pumpkin Chocolate Chip Baked Oatmeal in a casserole dish with a fork

Bottom Line

Bananas can absolutely be frozen! Store them in an airtight container for up to 6 months in the freezer. Thaw them slowly in the refrigerator or microwave for use in your favorite banana recipes. 

What Else Can You Freeze?

Wondering what else you can stock up on and freeze? Read on…

How to Freeze Butter

How to Freeze Tortillas

How to Freeze Green Onions

How to Freeze Muffins

How to Freeze Bananas

How to Freeze Zucchini

Caramelized Banana Oat Muffins

By Polly Conner

These caramelized muffins will satisfy your hunger with nutrient-dense ingredients. Enjoy!

I love making muffins.

Maybe it’s because my figure somewhat represents one at the current time (i.e. 7.5 months pregnant) but for some reason I’ve been wanting muffins in the morning–and afternoon. OK maybe I had 2 for dinner the night as well. No regrets either.

Call me a muffin snob but I want a recipe that will actually keep me full. I hate puttering out on energy at about 10am so I gravitate towards hearty recipes like our zucchini flaxseed muffins or chocolate banana muffins.

I’m always on the hunt for new muffin recipes so when I saw this caramelized banana oat muffin recipe on Pinch of Yum, I pounced on it as quick as a two year old does when his toy is in the hands of another child. Or maybe just my two year old. I digress.

I tweaked and subbed a few ingredients here and there and came out with a recipe that I for sure plan on making again.

Here’s how it all went down… (recipe at the bottom of the post).

Rise and shine. Muffin making time.

The first step to this recipe is to caramelize the bananas. As with most things in my life, my children wanted to be right in the middle of whatever I may be doing. So here we are–in all of our morning glory–me in my husbands shirt because I hardly have any that actually fit me (thank you baby bump).

These caramelized muffins will satisfy your hunger with nutrient-dense ingredients. Enjoy!

This actually turned out to be a great task for little hands. I sliced 4 bananas about 1/2 inch thick and my little helpers placed them on a foiled and greased baking sheet.

These caramelized muffins will satisfy your hunger with nutrient-dense ingredients. Enjoy!

After baking them at 400 for about 15 minutes, they looked like this.

I mean, gross right? Not quite the image of the beautifully caramelized bananas that I was envisioning. Regardless, I persevered through the recipe.

These caramelized muffins will satisfy your hunger with nutrient-dense ingredients. Enjoy!

Next, it was time to make the oat flour.

Don’t be intimidated by this at all. Oat flour can simply be made in the food processor. I use the same technique for our oatmeal pancakes all of the time. Just dump them in and grind them up! It will end up yielding about 3/4 cup but that is totally fine. Don’t add any more!
These caramelized muffins will satisfy your hunger with nutrient-dense ingredients. Enjoy!

Now, in a large bowl mix together all of your dry ingredients minus the pecans (oat flour, whole wheat flour, flax seed, baking powder, salt, cinnamon, and nutmeg).

Then, you guessed it, in another bowl mix together all of your wet ingredients minus the bananas (half and half, yogurt, eggs, melted butter, maple syrup, vanilla). 

Make a “well” in the middle of your dry ingredients and pour your wet ingredients into the well. Stir until they are just mixed together (probably about 15 times). Now fold in your mashed bananas and pecans. Stir just a few more times.

Fill your muffin cups up about 3/4 full with this goodness. It’s worth mentioning that I highly recommend using silicone muffin cups. I’ve hardly ever had problems with my muffins sticking to them and I find they are much easier to clean than a pan. Just sayin. Here is an iphone shot of mine before they went into the oven.

These caramelized muffins will satisfy your hunger with nutrient-dense ingredients. Enjoy!

You can probably see that there is a topping sprinkled on top of the batter. I think this yummy topping is what makes this muffin extra special. It’s super easy to whip up. Combine some oats, maple syrup and butter and you are in business.

These caramelized muffins will satisfy your hunger with nutrient-dense ingredients. Enjoy!

Time to bake!

A 400 degree oven and about 15 minutes should do the trick. Just keep them in there until the tops start to brown and the muffins push back a bit when you gently touch the top.

Let them cool a few minutes before removing them from the pan.

These caramelized muffins will satisfy your hunger with nutrient-dense ingredients. Enjoy!

Then fend off your children as you attempt to take pictures of the final product. Oh wait, that’s just me. #FoodBloggerProblems.
These caramelized muffins will satisfy your hunger with nutrient-dense ingredients. Enjoy!

These caramelized muffins will satisfy your hunger with nutrient-dense ingredients. Enjoy!

Make sure to check out all of our other muffin recipes we have in our recipe index. You shall not be disappointed in what you may find.

Happy muffin making!

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Caramelized Banana Oat Muffins

  • Author: Thriving Home
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 12 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American

Description

A delicious twist on the typical banana muffin recipe. These muffins have just the right balance of sweetness, heartiness and nutrition for a delicious, healthy breakfast. Freezer friendly too!


Ingredients

  • 4 bananas, peeled and sliced (NOT overly ripe)
  • 1 cup oats, pulsed through a food processor until coarse flour forms
  • ¼ cup whole wheat flour
  • 2 tablespoons ground flax seed (can sub wheat flour)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ½ cup half and half
  • ¼ cup Greek yogurt
  • 2 eggs
  • 5 tablespoons melted butter
  • 23 tablespoons raw honey or real maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans or walnuts
  • For The Topping
  • ⅓ cup oats
  • 1 tablespoon melted butter
  • 1 tablespoon raw honey or real maple syrup

Instructions

  1. Preheat the oven to 400 degrees.
  2. Slice the bananas into rounds about 1/2 inch thick.
  3. After lining a baking sheet with aluminum foil, spray generously with nonstick cooking spray and place the bananas on the baking sheet.
  4. Bake bananas for about 10-15 minutes, flipping once and removing from the oven when the bananas are deep golden brown on the outside.
  5. Transfer bananas to a bowl and give them a good smash.
  6. Break down the oats in a food processor until a flour-like meal is formed. (This took about 45 seconds for me.)
  7. Combine all the dry ingredients (oat flour, whole wheat flour, flax seed, baking powder, salt, cinnamon, and nutmeg) in a large bowl. Stir to combine.
  8. In a separate bowl, whisk the half and half, yogurt, eggs, melted butter, vanilla, and honey until smooth.
  9. Make a well in the dry ingredients and add the wet to the dry.
  10. Stir around the bowl until the batter is just barely combined (if you stir too much during this step, your muffins are going to have a gummy, chewy consistency).
  11. Fold the caramelized bananas and pecans into the mixture, stirring just a few more times.
  12. Transfer the batter to muffin cups. If you’re using a pan, make sure to grease it well.
  13. Mix the topping ingredients together and spoon over the muffins.
  14. Bake for 13-15 minutes, until the muffins are puffed slightly and spring back when you touch the tops.

Notes

Freezer Meal Instructions:

To Freeze:
Bake muffins as directed in recipe. Let cool completely. Once cool, place in freezer safe bag or container for up to 3 months.

To Prepare:
Remove desired number of muffins from freezer. Let thaw in refrigerator overnight or warm slightly in the microwave.

Heathy Halloween Party Treats!

By Polly Conner

Healthy Halloween party treats: Clementine pumpkins and ghost bananas. Kids will eat these up!

I’ve learned that if you make food fun, kids are about 7x more likely to eat it. Yes, 7x- not 8x or 6x. 7 times more likely. I have no documented data aside from my own personal recollection so don’t ask for it. Just trust me.

Since your children will likely being eating themselves in to a sugar-coma on Halloween, why not provide some healthier options earlier in the evening? Here are two easy ideas that are super easy to whip up: Orange Pumpkins and Ghost Bananas!

Healthy Halloween party treats: Clementine pumpkins and ghost bananas. Kids will eat these up!

If you have older kids, they can help you assemble them. My four year old lacks all self-control around chocolate chips so we didn’t go that route this year.

Healthy Halloween party treats: Clementine pumpkins and ghost bananas. Kids will eat these up!

For the pumpkins stems, I just chopped up a green pepper and shoved it in the top of a clementine. Worked great!Healthy Halloween party treats: Clementine pumpkins and ghost bananas. Kids will eat these up!

Happy Halloween!

Healthy Halloween party treats: Clementine pumpkins and ghost bananas. Kids will eat these up!

Make sure to pin this idea and then check out our round up of Halloween crafts!

31 easy Halloween crafts for preschoolers

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Heathy Halloween Party Treats!

  • Author: Thriving Home
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 10 of each
  • Category: Appetizer
  • Method: Mix/Make
  • Cuisine: American

Description

On a night filled with sugar-galore, try these darling, healthy snacks instead. You just need a few ingredients to create orange pumpkins and ghost bananas.


Ingredients

  • clementines
  • green bell peppers, cut in to small chunks
  • bananas
  • chocolate chips, variety of both mini chocolate chips and regular-sized

Instructions

For the Pumpkins:

  1. Peel the clementines.
  2. Insert a small chunk of green bell pepper in to the top of the pumpkin to represent the stem.

For the Ghosts:

  1. Peel the bananas. Cut in half.
  2. Insert two mini chocolate chips, point end down, in to the top of the banana. These will act as the eyes.
  3. Insert one regular-sized chocolate chip, point end down, to represent the nose.

Zucchini Chocolate Chip Breakfast Cookies {Freezer Meal}

By Rachel Tiemeyer

I love this easy healthy breakfast idea: Chocolate Chip Zucchini Breakfast Cookies. These healthy make ahead breakfast cookies are great fresh or also as a freezer meal. Chocolate Chip Zucchini Breakfast Cookies

Zucchini for breakfast!? Yep. And bananas, oats, and nut butter, too. All in one transportable, super nutritious, tasty COOKIE.

Close up of zucchini breakfast cookie

My kids fight over these things, friends. In fact, I usually double this recipe and freeze more for future breakfasts, snacks, and even lunch box treats.

Chocolate Chip zucchini breakfast cookie on a sheet pan

If the zucchini scares you off, though, simply leave it out or try our traditional breakfast cookie recipe. But, I really think your people might go for it if you give it a try.

Batch of zucchini breakfast cookies on a pan

 

 

 

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Zucchini Chocolate Chip Breakfast Cookies

  • Author: Thriving Home
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 18 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Imagine zucchini for breakfast. My kids fight over these delicious, healthy whole grain cookies! Bake a double batch and you’ll have a fantastic treat to pull out of the freezer.


Ingredients

  • 2 1/4 cups oats (for gluten-free, be sure to be GF Oats)
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup nut butter (I used half peanut and half almond butter)
  • 1/4 cup real maple syrup or honey
  • 2 large bananas, mashed
  • 1 small or 1/2 large zucchini, finely shredded
  • 1/4 cup pecans, chopped
  • 1/3 cup chocolate chips (Dairy-Free option: use DF chocolate chips, like Enjoy Life)

Instructions

  1. Preheat oven to 325 degrees F.
  2. Combine oats, salt, and cinnamon in a large bowl.
  3. Combine nut butter, maple syrup/honey, bananas, and zucchini in another bowl.
  4. Stir the wet ingredients into the dry ingredients. Add pecans and chocolate chips and mix just under combined.
  5. Using a medium-sized cookie scoop or large spoon, scoop out cookies (about 2 tablespoons each) onto a parchment-lined cookie sheet. Press them down a little to flatten them, since they won’t during baking.
  6. Bake for 15 minutes. Cool on a wire rack.

Notes

Freezer Meal Instructions: To Freeze: Once cookies are completely cool, store in a freezer ziptop bag or other freezer container. To Prepare: To thaw, let sit out for a few minutes on the counter or microwave the cookies in 10 second increments until defrosted.

 

Looking for more easy and healthy breakfast ideas for the family? Check out 30+ Breakfast Recipes here.

healthy breakfast recipes

Flourless Banana Muffins (Gluten-Free Recipe) {Freezer Meal}

By Rachel Tiemeyer

You will never miss the flour in these muffins! They are deliciously moist and packed with protein, fiber, and other health benefits.

Warning: This post may introduce you to some ingredients that you don’t recognize. But, let me assure you that it’s worth giving these Flourless Banana Muffins a shot because they are absolutely moist and delicious!

Plus, Flourless Banana Muffins are thrown together in the blender in no time, which means fewer dirty dishes. And, they are packed full of protein, fiber, and so much more goodness. So, don’t toss this recipe out because it sounds weird. Hang with me here as I walk you through a few of these ingredients and why they are worth trying.

P.S. Did I mention these are GOOD?

Let’s Talk Almond Flour

The first ingredient you might not recognize, but that is gaining huge popularity in the Paleo diet realm, is almond flour, also known as almond meal. This ingredient is just finely ground almonds. I always have a bag of almond meal in my fridge, as it’s a simple way to add in protein and nutrition to things like smoothies, oatmeal, pancakes and waffles, Powerball Cookies or homemade granola bars. It also works surprisingly well as a gluten-free flour in baked goods, like this recipe.

Perhaps most convincing to me of almond flour’s worthiness is to look at all the health benefits. Raw almonds are a good source of:

  • Monounsaturated Fats: These are the GOOD fats associated with lowering your risk of heart disease.
  • Protein: This helps satisfy hunger and may aide in weight loss.
  • Magnesium: A fourth cup of almonds contains almost 25 percent of the daily recommended amount of magnesium, which improves the flow of blood, nutrients and oxygen through the body.
  • Antioxidants: One-fourth cup of raw almonds contains 45 percent of the daily recommended intake of the antioxidant vitamin E, which helps protect your skin from harmful free radicals.
  • B vitamins: These include riboflavin, niacin, thiamin, B-6 and folates, which support the body’s process of cellular metabolism. (source)

Now, you may be asking, where do you find Almond Flour? I find it cheapest at Trader Joe’s in the baking aisle, but any health food store/section and even my Target carries it. Or you can make your own. I’ve made it in my Vitamix Blender several times by blending up leftover almonds from the pantry, using the pulse button. Be careful not to over-blend and turn it into almond butter.

You will never miss the flour in these muffins! They are deliciously moist and packed with protein, fiber, and other health benefits.

Let’s Talk Other Ingredients in This Recipe

Ground flaxseed may be another health food you’ve heard of but not tried. Again I always have a bag of this in my fridge and use it in many of the same ways that I use almond meal. Read this post to find out more about this versatile and incredibly healthy ingredient.

You’ll also notice I’ve used almond butter in these muffins. I love, love, love almond butter for it’s deep flavor, as well as, for all the health reasons I listed above. However, if you only have peanut butter on hand, that will work. In fact, I tested these muffins with PB and they turned out delicious. They just have a more…well…peanutty flavor.

Oats–old-fashioned or quick oats–work for this recipe. This grain can be gluten-free, if you buy the specifically GF ones in the health section. Oats provide another way to add fiber and protein in a whole grain form.

Lastly, I’ve used only all-natural forms of sugar like honey (not much really) and bananas to sweeten these guys. No refined sugar needed here. These Flourless Banana Muffins are truly naturally sweet.

Now, after a trip to the store to grab your new and exciting ingredients, snatch your blender and a muffin tin and you’re ready to get started. Hopefully you won’t eat as many as I did at 9:30 p.m. while making these for breakfast the next day!

P.S. Here‘s another one of my favorite gluten-free muffin recipes.

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Flourless Banana Muffin Recipe

Flourless Banana Muffins (Gluten-Free Recipe)

  • Author: Thriving Home
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 18 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American

Description

You will never miss the flour in these muffins! They are deliciously moist and packed with protein, fiber, and other health benefits.


Ingredients

  • 1/2 cup almond butter (or sub any other nut butter)
  • 4 ripe medium bananas
  • 2 eggs
  • 1/4 cup honey
  • 1 cup rolled oats (look for gluten-free oats, if avoiding gluten)
  • 1/2 cup almond flour/meal
  • 1/4 cup ground flaxseed
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 375 degrees F. Spray a muffin tin with cooking spray.
  2. Add all ingredients to a blender and blend on high until oats are broken down and batter is smooth and creamy.
  3. Pour batter into muffin tin, filling until each cavity is about ¾ full.
  4. Bake for 10-12 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Do not overcook.
  5. Allow muffins to cool in pan for about 10 minutes before removing. Store in an air-tight container for up to a week or freeze for up to one month.

Notes

Freezer Meal Instructions:

To Freeze:
Bake muffins as directed in recipe. Let cool completely. Once cool, place muffins in freezer safe bag or container. Freeze for up to 3 months.

To Prepare:
Thaw desired amount of muffins overnight in the refrigerator or warm them slightly in the microwave.

Peanut Butter Dark Chocolate Banana Bites

By Polly Conner

Are you craving something sweet? Try this healthy alternative to your afternoon sweet snack. The combination of bananas, peanut butter, and dark chocolate chips will hit the spot!

I’ve got a perfect fix for that afternoon sweet tooth!

Try out these peanut butter, dark chocolate, banana bites. They are YUMMO and super easy to make.

Simply slice up some banana, slab a little peanut butter on one side, top it off with one or two dark chocolate chips and sandwich it all together.

Are you craving something sweet? Try this healthy alternative to your afternoon sweet snack. The combination of bananas, peanut butter, and dark chocolate chips will hit the spot!

Pure, simple goodness.

In my mouth.

Are you craving something sweet? Try this healthy alternative to your afternoon sweet snack. The combination of bananas, peanut butter, and dark chocolate chips will hit the spot!

Make lots! Your little people will be asking for more!

Are you craving something sweet? Try this healthy alternative to your afternoon sweet snack. The combination of bananas, peanut butter, and dark chocolate chips will hit the spot!

Are you craving something sweet? Try this healthy alternative to your afternoon sweet snack. The combination of bananas, peanut butter, and dark chocolate chips will hit the spot!

Make sure to pin this to your food boards!

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Peanut Butter Dark Chocolate Banana Bites

  • Author: Polly Conner from Thriving Home
  • Prep Time: 3 minutes
  • Cook Time: 0 minutes
  • Total Time: 3 minutes
  • Yield: 4 servings 1x
  • Category: Snack
  • Method: Homemade
  • Cuisine: American

Description

Are you craving something sweet? Try this healthy alternative to your afternoon sweet snack. The combination of bananas, peanut butter, and dark chocolate chips will hit the spot!


Ingredients

  • 2 bananas
  • 23 tablespoons peanut butter
  • Dark chocolate chips

Instructions

  1. Slice up banana(s).
  2. Add peanut butter and dark chocolate chips to a slice.
  3. Top with another slice of banana and enjoy!

Whole Wheat Banana Chocolate Chip Muffins {Freezer Meal}

By Polly Conner

These muffins will become a new staple in your house. They have a delicate combination of healthy ingredients with just a touch of sweetness from the chocolate chips.

These healthy, whole wheat banana chocolate chip muffins are YUMMO. Seriously. Don’t let the whole wheat factor make you think they are going to be compromised. The mini chocolate chips will take care of your taste buds while the other parts of your body will be thanking you for the healthy ingredients. Ages 1-31 in my family liked them and I think yours will too.

These muffins will become a new staple in your house. They have a delicate combination of healthy ingredients with just a touch of sweetness from the chocolate chips.

Don’t forget to double the batch and freeze some for future mornings! I have found that these banana chocolate chip muffins make a great on-the-go snack. My kids even had them for dinner the other night when we were out at the pool and needed something quick and on-the-go!

These muffins will become a new staple in your house. They have a delicate combination of healthy ingredients with just a touch of sweetness from the chocolate chips.

Do yourself a favor and pin this recipe!

These muffins will become a new staple in your house. They have a delicate combination of healthy ingredients with just a touch of sweetness from the chocolate chips. Here are some other muffin recipes in our index if you’re interested!

 

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Whole Wheat Banana Chocolate Chip Muffins

  • Author: Thriving Home
  • Prep Time: 15 mins
  • Cook Time: 22 mins
  • Total Time: 37 mins
  • Yield: 12 regular-sized muffins 1x

Description

These muffins will become a new staple in your house. They have a delicate combination of healthy ingredients with just a touch of sweetness from the chocolate chips.


Ingredients

  • 1.5 cups whole-wheat flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 2 eggs
  • 1/2 cup (1 stick) butter, melted
  • 1/3 cup pure maple syrup
  • 2 very ripe bananas, peeled (the riper they are, the sweeter they’ll be)
  • 1/2 cup mini chocolate chips OR dark chocolate chips
  • ½ cup chopped walnuts (optional) Why eat walnuts?

Instructions

  1. Preheat the oven to 350 degrees. Line a muffin pan with paper or silicone liners and set aside.
  2. In a large bowl whisk together the flour, baking soda, salt, and baking powder. Make a well (hole) in the center of the flour mixture and drop in the eggs, butter, and syrup. As best you can, mix with a fork until it just comes together. Set aside.
  3. In a small bowl mash the two bananas together.
  4. Carefully fold the bananas and walnuts (if using) into the muffin batter and distribute evenly into the 12 muffin cups (or 36 mini muffin cups).
  5. Bake until they begin to brown on top and a toothpick comes clean when inserted in the center, about 20 to 22 minutes for regular sized muffins or 12 to 14 minutes for mini muffins.

Notes

Freezer Meal Instructions:

To Freeze:
Bake muffins as stated in directions. Let cool completely. Once cooled, put muffins in a freezer safe bag or container. Store in freezer for up to 3 months.

To Prepare:
Remove desired amount of muffins from the freezer and warm slightly in the microwave before serving.

Peanut Butter and Banana Baked Oatmeal {Freezer Meal}

By Rachel Tiemeyer

  Delicious and healthy! Make this baked oatmeal ahead of time for a warm and comforting breakfast the whole family will love. Double and freeze an extra one for later, too. #freezermeal #realfood

After discovering how life-changing (well, close) Brownie Baked Oatmeal can be, I knew I had to try other forms of this make ahead oatmeal breakfast. Peanut Butter and Banana Baked Oatmeal did not disappoint.

The first time I made this, I prepared it the night before, popped it in the oven at 5:50 a.m. in the morning. And, by 1 p.m. it was gone. Yes, we had it for breakfast and lunch! It’s like dessert, except healthier. It’s full of protein-rich, fiber-rich ingredients that will keep you full all morning long. Peanut Butter and Banana Baked Oatmeal has been in the regular breakfast line-up for years.Delicious and healthy! Make this baked oatmeal ahead of time for a warm and comforting breakfast the whole family will love. Double and freeze an extra one for later, too. #freezermeal #realfood

Little people go crazy over this stuff. I mean it. Make a lot! I serve it with a little milk over the top.

One of my favorite parts of a simple recipe like this is that you can make two at one time and freeze it for later. As you probably know, Freezer Meals are our passion and specialty around here. So, I included Freezer Meal directions at the bottom of the recipe.

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Delicious and healthy! Make this baked oatmeal ahead of time for a warm and comforting breakfast the whole family will love. Double and freeze an extra one for later, too. #freezermeal #realfood

Peanut Butter and Banana Baked Oatmeal {Freezer Meal}

  • Author: Thriving Home
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6-8 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American

Description

Delicious and healthy! Make this baked oatmeal ahead of time for a warm and comforting breakfast the whole family will love. Double and freeze an extra one for later, too.


Ingredients

  • 3 cups old fashioned rolled oats
  • 1/4 cup ground flaxseed (Why eat flaxseed?)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/31/2 cup honey (I prefer raw honey)
  • 1 cup milk (any kind will do)
  • 1/2 cup peanut butter or almond butter, melted or softened
  • 2 eggs
  • 2 teaspoons vanilla
  • 3 ripe bananas, smashed
  • 1/31/2 cup dark chocolate chips

Instructions

  1. Preheat oven to 350°F degrees. Grease a 9×13 inch baking dish.
  2. In a large bowl, stir together the oats, flax, baking powder, and salt.
  3. In a medium bowl, whisk together the honey, milk, peanut butter, eggs, vanilla and bananas. (Tip: I find it’s much easier to throw all of the wet ingredients into the blender instead.)
  4. Stir wet ingredients into the dry ingredients until combined. Add the chocolate chips and mix well.
  5. Spread into the dish. Bake at 350°F until firm around the corners and still a little soft in the middle, about 20-25 minutes. If you like it a little crunchy on top, cook for a few minutes longer.
  6. Serve warm in bowls with milk poured over the top. We also like fresh berries on top. Enjoy!

Notes

Freezer Meal Instructions:

To Freeze: Prepare according to directions but freeze the baked oatmeal before baking. Wrap tightly in a few layers of plastic wrap and one layer of foil. Place in the back of the freezer for up to 3 months.

To Prepare: When ready to eat, thaw in the fridge for 24 hours and bake according to directions. You can also defrost in the microwave and bake.