Carob Chip Banana Oatmeal Muffins

Hey My Sparkling Rays of Sunshine!

If you have some overly ripened bananas on your counter, come with me and let’s makes some delights! :D


My Carob Chip Banana Oatmeal Muffins!


In a medium-sized bowl, mix together the flour, flax, oats, baking powder, baking soda, and salt.


Set aside.


Peel the bananas.


Mash them until they are all “puree-like.”


(If using peeled frozen bananas, microwave them for 60 seconds and mash with a fork the same.)


Make a well in the middle of the oatmeal mixture.


Add the vanilla and mashed bananas.


Stir to combine.


Fold in the carob chips.


Scoop the batter into lined muffin tins.


Bake them in a preheated 325*F (180 degree C) oven for about 20-30 minutes to develop all of those lovely flavors.


Allow them cool in the pan for a few minutes, then transfer to a wire rack. Store in a zipbloc bag in the fridge and/or freezer for later snackage.


Carob Chip Banana Oatmeal Muffins

Ingredients:

  • 1 cup whole wheat flour
  • 1/3 cup ground flaxseed
  • 1 cup old-fashioned rolled oats
  • 1 Tbsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 Tbsp. ground cinnamon
  • 2 cups mashed ripened banana (about 5 medium bananas)
  • 1 tsp vanilla
  • (optional: ½ honey, for those who like things sweet)
  • 1 cup carob chips

Directions:

In a medium-sized bowl, stir together the flour, flax, oats, baking powder, baking soda, and salt. Form a well in the middle of the oatmeal mixture. Set aside. Peel the bananas and mash them with a fork until they are all “puree-like.” (If using peeled frozen bananas, microwave them for 60 seconds and mash with a fork the same.) Fold them in along with the carob chips (and honey if using).

Scoop the batter into lined muffin tins. Bake them in a preheated 325*F (180 degree C) oven for about 20-30 minutes to develop all of those lovely flavors. Allow them cool in the pan for a few minutes, then transfer to a wire rack.

Store in a plastic bag in the fridge and/or freezer until ready to eat. Makes about 18 muffins (closer to 18 when using the honey).

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I hope you enjoy these as much as I do!

with lots of hugs,

Kathleen

Vegan Pumpkin Spice Milkshake!

Hey My Pretty Pearly Petunias! :)

Thanks for all of your comments on my last WIAW. I always have fun participating in Jenn’s blogworld-wide party to celebrate something we all have in common ! I’ve also really been enjoying working with those little cuties everyday — they make me smile every time I see them. That’s how I am — kids make me happy. :)

Have an open can of pumpkin you need to use up?

Have some speckled bananas turning brown and freckled?

Have a desire for a sweet treat?

Then this smoothie-like milkshake for just right for you! :)


My Vegan Pumpkin Spice Milkshake!


Here is a picture of all my ingredients! :)


Measure out 1 cup vanilla soymilk in the blender.


Add the pumpkin puree with a spoon until the measuring container reaches 2 cups. (You can also just use a measuring cup and add it to your blender, but I was being lazy and didn’t want to clean up a measuring cup afterwards. ;))


Cut your banana into chunks/slices.


Add the slices of banana to the blender.


Add the vanilla extract, cinnamon, ginger, nutmeg, and cloves.


Place the blender into its slot on the machine.


Put on the lid.


And blend ‘er up! :) (I did it on level one, so it shouldn’t take that much time or effort.)


Taste and adjust seasoning if needed.


Pour into a glass and serve ‘er up! :)


Vegan Pumpkin Spice Milkshake!

Ingredients

  • 1 cup pumpkin puree
  • 1 banana, frozen and cut into chunks
  • 1 cup (8 oz) vanilla soymilk (vanilla almond milk works too)
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • ¼ tsp ginger
  • pinch of nutmeg and cloves
  • Optional: handful(s) of cacao nibs, chocolate chips, or chopped toasted pecans

Makes a little over 2 cups. (Serves 2 as a side; Serves 1 if eaten as a meal.)

Directions

Measure out 1 cup vanilla soymilk in the blender. Add the pumpkin puree with a spoon until the measuring container reaches 2 cups. (You can also just use a measuring cup and add it to your blender, but I was being lazy and didn’t want to clean up a measuring cup afterwards.) Cut your banana into slices and add the slices to the blender. Add the vanilla extract, cinnamon, ginger, nutmeg, and cloves.

Hook up the blender, pop on the lid, and blend ‘er up! (I did it on power level one, so it shouldn’t take that much time or effort.) Taste and adjust sweetness if needed. (I like the sweetness as it is, but I’ll sometimes add 1-2 packets of stevia or splenda – whatever I have on hand – if I want a sweet treat.)

Pour into a glass and serve ‘er up! Top with cacao nibs, chocolate chips, and/or chopped toasted pecans if desired.

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Note: To have a thinner in consistency, try streaming in more vanilla soymilk until you reach the desired thickness. You can also add ice cubes to it that will not only thin it to a more milkshake texture but also make this shake colder. I don’t list any sweetener in the ingredient list (as sometimes I don’t use any), but if you want a sweeter shake, try adding 1-2 packets of stevia (or splenda if desired) or drizzle in some honey or agave for a little natural sweetness.

I love topping this treat with handful(s) of cacao nibs (and pecans if I have them on hand). They add a crunch that I adore when paired with this. :)


Plus, this is SUPER filling! With over 10 grams of fiber* and 13 grams of protein* (depending on your brands of ingredients), your stomach and digestive track will be one happy camper! ;)

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What do you like to do when you have an open can of pumpkin you want to use up? Freckled bananas ready to be used? I love to make smoothies, milkshakes, breads, and pancakes! I’ll also freeze the bananas (I have about 5 galloon-size bags of bananas in my freezer right now) to use topped with nut butter later as a treat or blended up into soft-serve “ice cream” for my family.

What are your favorite sources of fiber? I love vegetables, fruits, nuts and nut butters (especially almond and pecan butters), seeds, beans (especially chickpeas and black beans), oats, quinoa, coconut flour, cacao nibs, soynuts, and So Delicious’ coconut yogurt!

Do you consider pumpkin a vegetable? How about tomatoes and other squash? Cucumbers? I like to think of these as vegetables – I just can’t view eating them in any other way (if you get what I mean).

xoxox,


*The values of this smoothie-like milkshake were calculated without the addition of toppings. The pecans and cacao nibs would increase both fiber and protein counts and add some healthy fats, aiding in satiety.

 

Strawberry-Banana Protein Pancakes!

Hey My Sweet Tarts! <3

Thanks for all of your comments on my last post about Prom. Each one of them really touched me and I am so grateful for all of your love and support. I had an amazing time with my guy friend and have recently been hanging out with him more and getting to know him even better. :)

I’m heading up to Girl’s Camp today (I leave in just a couple hours) and I’ll be getting home Saturday morning, when I’ll probably crash for a length of time. I may or may not get the chance to post on Saturday when I get back, but I should be able to on Sunday. :)

But, before I left for camp, I wanted to share with you my new favorite breakfast (that I had mentioned in my last What Kat Ate post):


My Strawberry-Banana Protein Pancakes!!!


Start heating up a non-stick skillet on medium heat.

In the meantime, add the protein powder, flax, baking powder, and cinnamon to a medium bowl.


Stir them all together. (This helps with mixing later on.)


Add the egg whites, vanilla, and almond milk.


Mix it well together until it forms a batter. Should be pudding-like. (Not as thick as shown above — I had to add a little more almond milk after this.)


Add the chopped strawberries and banana. (When using frozen strawberries and a frozen banana, they release liquid when the pancakes are cooked. If you use fresh strawberries and a fresh banana, you may have to add some more almond milk to the batter.)


Fold them in. (The batter should be chunky.)


Lightly spray the heated skillet with non-stick cooking spray. Separate the batter into three portions and form them in the shape of pancakes on the skillet.


After a couple minutes, or once the bottoms of the pancakes are golden brown (the sugar in the strawberries and bananas will caramelize, so there may be a few black spots: this is normal), flip the pancakes and allow them to cook on the other side for a couple minutes. Then once the other side is golden brown, transfer them to a plate, decorate, and devour! :D


Strawberry-Banana Protein Pancakes!

Ingredients

  • 1 packed scoop (3+ tbsp) vanilla protein powder
  • 2 tbsp ground flax
  • ½ tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 cup egg whites (3 large usually work)
  • 3 tbsp vanilla almond milk
  • ½ cup chopped strawberries (about 5 medium)
  • ½ banana, sliced and quartered

Directions

Start heating up a non-stick skillet on medium heat.

In the meantime, add the protein powder, flax, baking powder, and cinnamon to a medium bowl and stir them all together. (This helps with mixing later on.) Add the egg whites, vanilla, and almond milk, and mix them in until it forms a batter.

Add the chopped strawberries and banana. (When using frozen strawberries and a frozen banana, they release liquid when the pancakes are cooked. If you use fresh strawberries and a fresh banana, you may have to add some more almond milk to the batter.) Fold them in. (The batter should be chunky.)

Lightly spray the heated skillet with non-stick cooking spray. Separate the batter into three portions and form them in the shape of pancakes on the skillet. After a couple minutes, or once the bottoms of the pancakes are golden brown (the sugar in the strawberries and bananas will caramelize, so there may be a few black spots: this is normal), flip the pancakes and allow them to cook on the other side for a couple minutes. Then once the other side is golden brown, transfer them to a plate, decorate, and devour! :D 

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These are just absolutely AMAZING!!!! I love them topped with almond butter or a little sf syrup or preserves! <3

And not only do they taste INCREDIBLE, but they are also No-Sugar-Added, High-Protein, Gluten-Free, Soy-Free, and is a Single-Serving recipe! Aka, you get the whole batch! And these aren’t small pancakes; they are HUGE! :)

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What is your favorite breakfast foods? Recently I’ve been loving pancakes. I’m working on another pancake recipe right now, so I’ll share that one with you soon.

Are there certain things you strive for in your breakfast? I usually strive for a balance in breakfast: protein, fat, and carbs = yumminess! ;)

Are you going to any camps this summer? going on vacation somewhere? This is my “vacation” you could call it. I also have a couple conferences coming up later in the month and a family camp we hope to go to at the end of summer, but other than that we’re staying here.

xoxox,