Berry Banana Muffins

Ok…..these muffins……ARE SO GOOD.  I’ve made these multiple times, and I just cannot get over how delicious they are.  They are the perfect amount of sweetness without having to add loads and loads of sugar.  The berries are bursting with flavor and they are so refreshing.  These would be a great breakfast or dessert.

I swear I could eat an entire pan of these at once.  It’s hard not to.  They are that good.

breakfast prep 5

Start off by mashing 3 very ripe bananas until they are mushy.  Once mashed, add in 2 eggs, 1/2 cup of greek yogurt (I use vanilla), 1 teaspoon of vanilla, and 1/3 cup of honey.

 

The consistency will be quite runny.  You then add in your flour and baking soda, and you’ll have a nice, thick batter.

Grease a 12 count muffin pan with cooking spray, and scoop the batter evenly into the muffin pan.  You should have enough for the cups to be quite full.  You can then add your topping of choice onto each muffin.  This time around, I used frozen mixed berries which consisted of blueberries, strawberries, red tart cherries, and dark cherries.

**I have made these before with just fresh blueberries and they were absolutely amazing**

breakfast prep 8

You can bake your muffins just like this or you can mix the berries into the batter.  I mixed the berries in so they weren’t all just sitting on the top.

Bake in a 350 degree oven for 22-24 minutes.  Make sure to stick a tooth pick in a few muffins to make sure that the middle of the muffins are done.

breakfast prep 9

Simply delicious.

 

Recipe:

  • 3 very ripe bananas
  • 2 eggs
  • 1/2 cup greek yogurt
  • 1/3 cup honey
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1 1/2 cup flour
  • Topping of choice

-Preheat oven to 350 degrees.

-Mash bananas until mushy, then add in your eggs, yogurt, honey, and vanilla.

-Once combined, add in flour and baking soda.

-Grease 12 count muffin pan, scoop battery evenly into cups.

-Put your topping of choice onto batter

-Cook for 22-24 minutes, periodically checking to make sure middle of muffins are not runny

 

Source: https://www.facebook.com/officialgoodful/videos/1506782506058877/

 

 

 

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5 Minute Ice Cream

Nope, I’m not kidding.  This takes 5 minutes.  What’s better than ice cream in 5 minutes? Thaaaat’s right….nothing.  For those asking for healthier dessert options, I am here for you.

This isn’t just a great dessert because it takes so little time, it is also a great dessert because there are only 4 ingredients.

Now listen, I am going to be honest with you.  This is no Ben and Jerrys, but if you’re looking for something to satisfy your sweet tooth, this is the perfect thing.  And!  The entire pan is only 437 calories!

dessert prep 1

You’ll need 3 bananas to start off with.  Now these do need to be sliced and frozen.  Since I normally have frozen fruit in the freezer, these were readily available.  Along with the bananas, you need to have 1/2-3/4 cups of frozen strawberries (or any type of fruit you’d like to use along with the banana).

Add your frozen fruit into a blender along with 1/2 cup milk (any kind of milk should work, I just used 1%) and a teaspoon of vanilla.  Blend everything together and you should have something like this:

dessert prep 4

Mine seemed to be a tad bit thick, so I did end up adding some more milk to allow it to blend easier (hence the 1/2-3/4 cup of milk I stated above).  It only takes a couple minutes to blend everything together, maybe 2-3 minutes, and you should get a nice smooth consistency.

From here, you just need to pour the mixture into a pan and pop it in the freezer until frozen.

That’s it, you’re done!

dessert prep 5

Recipe:

  • 3 bananas, sliced, frozen
  • 1/2 cup strawberries (or fruit of choice)
  • 1 tsp vanilla
  • 1/2-3/4 cup milk

-Put all ingredients into blender, blend until smooth.

-Pour mixture into pan and freeze for an hour or until frozen.

Source: https://business.facebook.com/buzzfeedtasty/posts/1897699807149326

Breakfast Prep-Overnight Oats//Fruit Salad

I’m just going to start off by saying that I am not a morning person.  I am that girl that chooses to sleep until the last second instead of waking up and doing my hair and/or makeup.  That also means I choose not to wake up early enough to prepare breakfast every morning.  So, instead, I found a savior breakfast.  Overnight oats.  You might think eating oatmeal every morning would get old, but you can create so many different variations that it truly doesn’t.  I’ve literally been eating overnight oatmeal for breakfast 5 days a week for a good three months.  Still love it.  Still tastes bomb every time.  Well, most times.  There’s been a few mixes I’ve made that haven’t been my favorite, but usually, they’re bomb.

breakfast prep 3

It’s so easy to make overnight oats, which is another reason I love doing it.  Personally, I don’t prep 5 days worth of oatmeal.  I have a weird feeling that the milk will start tasting funny or the fruit I put in will go bad if I let it sit for that long.  I don’t know, I know and have read of plenty people doing a weeks worth at a time, but for some reason, I just refuse.  I only make 2 jars at a time, one for myself and one for my boyfriend.  I just prep these every night for the following morning (since it takes less than 5 minutes to make, doing it at night it perfectly fine with me).  I always use Mason jars for my oatmeal.  I’m sure you could use any container you like, but c’mon, Mason jars are just cuter.

breakfast prep 1

Like I said, you can add anything you like inside of your oatmeal.  I usually just throw different kinds of fresh fruit inside, but I’ve gone ‘outside the box’ a few times.  My favorite is simply bananas, brown sugar, and strawberries.  My choices depend on what the cheapest fruit is that week (if you haven’t gotten the hint by now, frugality is my specialty).  I always keep my measurements the same for the oats and milk because I only prepare a servings worth.  For my toppings, I just use however much I feel like cutting up that night.

breakfast prep 2

I always put my dry ingredients in the jar first, so the oats, toppings, and sweetener (if I choose to use one).  I like doing dry ingredients first so I can eyeball if I need to add any extra milk.  I will always use 1/2 cup oats (I just use Quick Oats, but you can use Rolled or even Steel Cut–those just take extra time and I’m not about that life) and ~3/4 cup milk.  I only use almond milk, coconut milk, cashew milk, or any variation of those.  You can of course use regular milk, I just like using this type because it has way less calories and you can’t even really tell it’s not regular milk.  I’m not even a fan of almond/coconut/etc milk by itself, but I love it in my oats.  My absolute favorite type to use is the almond/coconut blend by Almond Breeze (shown above^^).  I am a die hard coconut fan and I love that I can always taste a hint of it in the oatmeal.

Once you add in your milk, shake everything up so you can make sure you have enough for your oats to soak in.

breakfast prep 4

A few of my favorite combinations for toppings:

  • Bananas, strawberries, brown sugar
  • Bananas, honey, powdered peanut butter
  • Bananas, mangoes, brown sugar
  • Bananas, cinnamon
  • Granny smith apples, brown sugar, cinnamon
  • Raspberries, blackberries, mangoes
  • Shredded coconut, bananas, vanilla

There’s truly endless possibilities of combinations you could create.  I will tell you this, though.  I tried pineapple once, (I LOVE pineapple) and it was NOT good.  I don’t know if it just didn’t mix well with the almond milk I used or the oats or what it was, but it was just not a good taste.  Personal opinion, of course, I just wanted to share my thoughts because I was so disappointed that I can’t use of of my favorite fruits.

lunch prep 12

Besides the overnight oats, I always like keeping us stocked with fresh fruit to eat or snack on whenever.  Watermelon was FINALLY on sale this week so you better believe I snatched some up for a huge fruit salad I made to last us all week (I’m lying, it did not last all week).  I  used blackberries, watermelon, bananas, and mangoes for this salad, then just squirt some lime juice on top.  I didn’t pick the best watermelon this time around, but it wasn’t too bad, and it still looked pretty.  By the way, if anyone knows how to pick the best watermelons, PLEASE LET ME KNOW!!  I feel like I always have terrible luck.

Also, feel free to share your favorite overnight oats combinations, I’d love to try some new ones!

Recipe:

  • 1/2 c. Oats (Rolled, Quick, or Steel Cut)
  • 3/4 c. Milk (Any milk will do, I use Coconut/Almond Blend)
  • Toppings of choice

-Mix everything together, refrigerate overnight for at least 8 hours