Carrot Pecan Oat Muffins

I wanted to try a new fall flavor on my classic Banana Oat Muffin recipe. A few weeks ago I did Pumpkin, which is a fall classic. This recipe is more of a twist on carrot cake!  Sure, use this as a way to say you got your veggies in :) 

Carrot Pecan Oat Muffins

 

Ingredients

 Blend Dry Ingredients and set aside in a bowl:
~2 cups whole oats 
~1 tsp baking soda
~1/2 tsp salt

 Blend these ingredients and then mix into the above ingredients:
~2 ripe bananas
~2 eggs
~2 T honey
~1 tsp real vanilla extract

~1/2 cup applesauce

 Fold in:

~1/2 cup shredded carrots

~1/4 cup chopped pecans

~1/4 cup yellow raisins (optional)

Instructions:

 Preheat oven to 350 degrees. Lightly spray a 12 cup muffin tin with olive oil cooking spray or line with paper liners, lightly spray them as well; set aside. Divide batter between the prepared muffin cups, filling each nearly to the top.  Bake for 15-18 minutes, or until the tops of the muffins set and a toothpick inserted in the center comes out clean. Allow to cool.  Remove from pan and enjoy or store in fridge and enjoy throughout the week. 

Pumpkin Chocolate Chip Oat Muffins

 

Yes, as you can see I'm on a muffin kick 😀 My last couple blog post recipes have been muffins! Honestly, I just love having a sweet treat after lunch or for a snack that isn't overloaded with processed ingredients or the size of my head (have you seen some of the muffins out there lately?)

I have created this recipe before; but again I made a few tweaks and I like this one better. So, if you've made pumpkin muffins before, please give this updated version a try~you won't be disappointed!

Pumpkin Chocolate Chip Oat Muffins

Ingredients:

~2 cups oats blended to a flour like consistency

~1 tsp salt

~1 tsp pumpkin pie spice

~1 tsp baking soda

~2 ripe bananas

~2 eggs

~1/2 cup pumpkin puree

~1/2 cup applesauce

~dark chocolate chips (to garnish)

Preheat oven to 350. Line/spray 12 muffin cups. In blender or food processor, grind oats to flour; add salt, pumpkin spice and baking soda; set aside. Either by hand or in blender/food processor, mix together all wet ingredients (making sure to mash bananas). Fold wet ingredients into dry ingredients. Divide mixture into 12 muffin cups. Press 3-4 dark chocolate chips into top of each muffin (or for extra fun, mix them into the batter so they are a hidden "surprise"). Bake for 15 minutes or center is done.

Enjoy! 🎃🍫

Almond Joy Oat Muffins

 

It's the season of Halloween...which means Halloween candy is EVERYWHERE! 🎃🍬🍫

I decided to update my banana oat muffin to an old favorite candy of mine....Almond Joy!

I first tried this recipe 3 years ago (to the day to be exact!) However I made a few changes to the recipe and I think you will enjoy it! Who knows, maybe I'll try to mimic another candy in my next oat muffin recipe. 

Almond Joy Oat Muffins

Ingredients:

~2 cups whole oats (blended to flour like consistency

~1/2 tsp salt

~1 tsp baking soda

~2 ripe bananas

~2 eggs

~1/2 cup unsweetened applesauce    

~2 Tbsp honey

~1 tsp almond extract

~1 serving size container Chobani Coconut yogurt

~1/2 cup unsweetened flaked coconut

~Dark chocolate chips

Preheat oven to 350. Line and spray 12 cup muffin tin; set aside. Blend oats into flour-like consistency and add salt and baking soda; combine. In separate bowl add bananas (mashed), applesauce, honey, extract, eggs and yogurt (or pulse all ingredients in blender or food processor). Fold dry and wet ingredients together, then fold in flaked coconut. Fill muffin tin evenly and press 4-5 chocolate chips into each muffin.  Optional to sprinkle tops with additional coconut flakes. Bake 12-15 minutes or until center is done.

Enjoy!!

Healthy Lemon Poppyseed Oat Muffins

 

Summer may be coming to an end, but the flavor doesn't have to! Lemons are tart, refreshing, and always remind me of summer sunshine.  That's why I decided to tweak my usual blender banana muffin recipe to include the fresh flavor of lemon! 🍋

If you look through my blog, you'll see this muffin recipe in many different flavors. I'm always experimenting with different flavor combinations. These muffins always hit the spot as an after lunch (or dinner) sweet treat that uses all natural ingredients (NO fake sugars!) so you don't have that crash later. Heck you could even have one with your morning coffee!

Healthy Lemon Poppyseed Oat Muffins

~2 cups oats, blended to flour-like consistency*

~1 tsp baking soda

~1/2 tsp salt

~1 T poppyseeds

~2 ripe bananas

~2 T honey

~1 medium lemon, juice and zest

~2 eggs

Preheat oven to 350. Blend oats in food processor or blender, place in bowl. Add baking soda, salt and poppyseeds. Blend bananas, honey, lemon juice and zest, and eggs together. Combine dry and wet ingredients in bowl. Line muffin cups (12) and spray with cooking spray, fill 2/3 full of batter. Sprinkle tops with poppyseeds (optional). Bake 12-15 minutes or until done in center. Enjoy!

*If you want more texture, you could leave a cup of oats whole. Could also substitute whole wheat flour for oats. 

Clean Eating Peanut Butter Bites

 

I LOVE coming up with treats that SEEM indulgent but are really healthy in disguise.

Enter these peanut bitter muffins.... they were a big hit in my house this week! I mean, who doesn’t love peanut butter?!

I hope you try them for your meal prep this weekend!!

Here’s the recipe:

Clean Eating Peanut Butter Bites

Preheat oven to 350 degrees
1. Blend Dry Ingredients:
~1 1/2 Cups Whole Oats
~ ½ cup Peanut Butter Powder (w/peanuts as only ingredient – Jiff has a good one)
~1/2 tsp Salt
~1/2 tsp Baking Soda
~1/2 tsp Baking Powder

2. Pour Dry Ingredients into a separate mixing bowl

3. Blend Wet Ingredients:
~2 Ripe Bananas
~1 cup Plain Greek Yogurt
~2 eggs
~3T Honey
~1tsp Vanilla

3. Pour Wet Ingredients into Dry and Combine

4. Spray a 24 count mini muffin pan with olive oil spray (or rub with coconut oil)
and lightly flour to keep from sticking . Spoon in about 2T of batter into each mini
muffin cup until each mini muffin cup is about ¾ full. This will ensure that the
muffin puffs up over the top giving the muffin a nice muffin top.

5. (Optional) Put 2 or 3 chocolate chips onto the top of each muffin.
Bake in a 350 degree oven for 12-15 minutes. Muffins are finished when a knife
inserted in the center of a muffin comes out clean. Allow to cool and Enjoy! I count
two of these mini muffins as 1 complex carb portion. If you add chocolate chips
count it as one of your teaspoon portions.

Lemon Coconut Chocolate Chip Oat Muffins

I make the same oat muffins every week for meal prep but I wanted to a new twist on them this time :)

I think I've found a real winner with this lemon coconut chocolate chip version! The lemon and coconut adds just the right amount of flavor and they are a nice afternoon "treat"... must better than going through the drive-thru at Starbucks to get a sugary baked good.

Will you try these in your weekend meal prep?!

Here's the recipe!

Ingredients and Instructions:

1. Preheat Oven to 350 degrees. Lightly spray 2 mini muffin pans  with olive oil
cooking spray or line with paper liners, lightly spray them as well, set aside.

2. Blend Dry Ingredients and Set Aside in a bowl:
~2 Cups Whole Oats
~1 tsp baking soda
~1/2 tsp salt

-1/2 cup unsweetened shredded coconut

3. Blend these ingredients and then mix into the above ingredients
~2 ripe bananas
~2 eggs
~2T Honey
~1 tsp real vanilla extract
~1 cup plain Greek yogurt

~Zest and Juice of 1 lemon

4. Divide the batter between 2 prepared mini muffin cups, filling each nearly to the top.
5. Put three to four chocolate chips on top.
6. Bake for 18 minutes, until the tops of the muffins set and a toothpick inserted in
the center comes out clean. Allow to cool.
7. Remove from the pan and enjoy or store in the fridge and enjoy throughout the
week.

*Important to store in fridge as there is greek yogurt and no preservatives in
the ingredients.

Chocolate Chip Clean Eating Oat Muffins

Can chocolate chip muffins REALLY be healthy?!

Over the past month I have indulged in a few extra treats here and there, but this month I am REALLY dialing in to my nutrition. But part of my meal plan is making healthy things that "seem" like indulgent treats. It tricks your brain a little bit so you are really not depriving yourself. Pretty great, right??

So, chocolate chip muffins...yes, definitely healthy! In moderation, of course 

I hope you add this recipe to your meal prep this weekend!

Ingredients and Instructions:

1. Preheat Oven to 350 degrees. Lightly spray a 12 cup muffin tin with olive oil
cooking spray or line with paper liners, lightly spray them as well, set aside.

2. Blend Dry Ingredients and Set Aside in a bowl:
~2 Cups Whole Oats
~1 tsp baking soda
~1/2 tsp salt

3. Blend these ingredients and then mix into the above ingredients
~2 ripe bananas
~2 eggs
~2T Honey
~1 tsp real vanilla extract
~1 cup plain Greek yogurt

4. Divide the batter between the prepared muffin cups, filling each nearly to the top.
5. Put three to four chocolate chips on top.
6. Bake for 18 minutes, until the tops of the muffins set and a toothpick inserted in
the center comes out clean. Allow to cool.
7. Remove from the pan and enjoy or store in the fridge and enjoy throughout the
week.

*Important to store in fridge as there is greek yogurt and no preservatives in
the ingredients.

Sunrise Orange Pomegranate Clean Eating Muffins

I make clean eating muffins every week... but really wanted to try something new & fresh this week.

Have you ever tried pomegranate in a muffin before?

Me either!!

But it's amazing :)

凌 Carrots, pomegranate, orange   creates one yummy muffin, that is for sure.

Would you consider trying this recipe in your meal prep this week?!

I hope you do :)

Here's the recipe!

Sunrise Orange Pomegranate Clean Eating Muffins

Preheat oven to 350 degrees

1. Blend Dry Ingredients:
~2 Cups Whole Oats
~1/2 tsp Salt
~1 tsp Baking Soda
2. Pour Dry Ingredients into a separate mixing bowl
3. Blend Wet Ingredients:
~2 Ripe Bananas
~1/2 cup applesauce (unsweetened)
~1/2 cup Plain Greek Yogurt
~2 eggs
~3T Honey
~1tsp Vanilla

3. Pour Wet Ingredients into Dry and Combine

4. Fold in:
~1 cup of shredded zucchini
~1/2 cup of chopped carrot sticks
~1/2 cup of pomegranate seeds
~Zest and Juice of one navel orange

5. Spray a 12 count muffin pan with olive oil spray. Spoon in batter until each
muffin is about ¾ full. This will ensure that the muffin puffs up over the top giving
the muffin a nice muffin top.

Bake in a 350 degree oven for 12-15 minutes. Muffins are finished when a knife
inserted in the center of a muffin comes out clean. Allow to cool and Enjoy!

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Clean Eating Lemon Blueberry Oat Muffins

I love making treat recipes that seem indulgent but are really not :)

These Lemon Blueberry muffins really hit the spot this week. They even taste a little bit like spring!

You could use any fruit you have on hand, but I like the lemon blueberry combo.

Try them with your meal prep this weekend!

Here's the recipe!

Instructions:

~Preheat oven to 350 degrees

1. Blend Dry Ingredients:
~2 Cups Whole Oats
~1/2 tsp Salt
~1/2 tsp Baking Soda
~1/2 tsp Baking Powder

2. Pour Dry Ingredients into a separate mixing bowl

3. Blend Wet Ingredients:
~2 Ripe Bananas
~1/2 cup applesauce
~3T Honey
~2 eggs
~juice of one medium lemon
~zest from one medium lemon

4. Pour Wet Ingredients into Dry and Combine

5. Fold in:
~1 cup of washed blueberries (I use fit fruit wash)

6. Spray a 12 count muffin pan with olive oil spray. Spoon in batter until each
muffin is about ¾ full. This will ensure that the muffin puffs up over the top giving
the muffin a nice muffin top.

7.Bake in a 350 degree oven for 12-15 minutes. Muffins are finished when a knife
inserted in the center of a muffin comes out clean. Allow to cool and Enjoy!

Blueberry Pecan Banana Oat Muffins

Let’s talk about baked goods for a moment. I love them. But…

they are often loaded with sugar and artificial ingredients. Treats are great, but too many can often lead to conditions like obesity and diabetes if we are not careful. I definitely aim for balance in my life and treat myself… but 90% of the time I like to have healthy baked goods on hand so I can satisfy the part of my brain that wants to reach for the cookies.

These muffins are low in sugar and packed with fiber from the oats.  I love packing them as quick snacks for the kids when we have busy days and you can feel good about what you are eating because they aren’t loaded with fake ingredients. Plus, they are seriously EASY to whip up. You can add any fruit you have on hand, but I love the blueberry pecan combination. Although I think peach or cherry would be a great summer flavor to try!!

Do try these and let me know what you think!

Preheat oven to 350 degrees

1. Blend Dry Ingredients:

~2 Cups whole oats

~1/2 tsp salt

~1/2 tsp baking soda

~1/2 tsp baking powder

2. Pour dry ingredients into a separate mixing bowl

3. Blend Wet Ingredients:

~2 ripe bananas

~1 cup plain greek yogurt

~1 egg

~2T honey

~1tsp vanilla

3. Pour Wet Ingredients into dry and combine

4. Fold in:

~1 pint of washed blueberries (I use fit fruit wash)

~1/4 crushed pecans

5. Spray a 12 count muffin pan with olive oil or coconut oil spray. Spoon in batter until each

muffin is about ¾ full. This will ensure that the muffin puffs up over the top giving

it a nice muffin top.

6. Put one whole Pecan on top of each muffin.

Bake in a 350 degree oven for 12-15 minutes. Muffins are finished when a knife

inserted in the center of a muffin comes out clean. Allow to cool and enjoy!