Hi everyone! Hope all is well with you all. It’s still quite cold and damp in my neck of the woods. The rain and dampness has made me crave comforting baked goods so I’ve been revamping my banana bread. It’s just a cold, cold Spring!
I’ve enjoyed baking and creating lots of cozy meals lately. It’s all about the comfort meals this time of year. I have so many recipes to share with you all this year and I’m hoping to get them posted soon. I’ve been recipe testing and trying my best to create healthy versions of my favourite meals. Many of them have been a huge success but a few still need to be tweaked a tad.
I’ve recreated my original banana bread and made it as healthy as possible without sacrificing the taste of this epic treat. I’m so very happy with the result! This is the most often made treat at my house. It’s easy to make, includes staple ingredients that pretty much everyone has on hand and it’s guilt free. It’s healthy and delicious! No need to have any guilt about indulging in this banana bread. You’re fueling your body with nutritious ingredients instead of the typical store bought version that’s full of sugar and fat.
I also love using this recipe for mini muffins and mini loafs. Just bake them for a shorter period of time. I love how versatile this recipe is.
I really tried to break this recipe down to minimal ingredients so that everyone can feel like they can make it easily. It doesn’t matter what your skill level is in the kitchen either. This recipe is so easy that anyone can make it, and end up with a perfect snack. I also like to create meals that children can make as well. My son is usually my assistant in the kitchen. I want him to learn the importance of making home cooked meals and desserts. My recipes are easy enough for him to help me with and learn some skills. If you have little ones too, then you can definitely make this recipe with them!
My recipe is less calorie rich than my original version. I decided to eliminate the nuts and oil to save on calories. I realized that they were honestly unnecessary ingredients in the recipe. Any type of oil is still refined and not healthy by any means. It provides no nutritional benefits and makes baked goods very calorie rich. I know the hype right now is eat all the fat you can because it’s said to be healthy for us in our diet. The reality is, it’s not. Yes we need some fat in our diet but it really should be from the whole food source such a yummy avocado.
I will add my video version of this recipe below. I know a lot of you enjoy watching the recipe video on my YouTube channel. Thank you for the continued support on my channel. I really appreciate it. If you haven’t already Subscribed to my channel then please consider doing so if you enjoy health and wellness videos. I make healthy yet satisfying meals on my channel and provide wellness tips as well.
Ok so let’s get to the good part …
Here is probably one of my most favourite recipes that I’ve ever created! I hope you enjoy it as much as we do!
Healthy Guilt Free Banana Bread
2 cups of oat flour
1 cup of oats
1 teaspoon of baking powder
1/4 cup hemp hearts (optional)
2 Tbsp. Ground Flax
Optional : 1/4 – 1/3 cup Vegan Chocolate chips/chocolate chunks or cacao nibs
6 Tbsp. Warm Water
1 teaspoon pure vanilla extract
1/2 of a cup of plant-based milk
3 regular sized spotty bananas, mashed
1/3 of a cup of sugar. I use coconut sugar, brown sugar, or maple sugar.
* Preheat oven to 350 F *
1. In a large bowl place 2 cups of oat flour and 1 cup of oats. Next add in 1 teaspoon of baking powder and 1/3 cup sugar of choice. Combine well. Toss in the 1/4 cup of hemp hearts if you are using them in your banana loaf.
2. Add 2 tablespoons of flax meal to a small bowl with 6 tablespoons of warm water. Mix well and allow to thicken up
3. In another large bowl mash three spotty bananas well. Add in 1 teaspoon of pure vanilla extract and the 1/2 cup of plant-based milk. Mix well.
4. Add the flax egg into the wet ingredients. I use a fork to mix it well.
5. Next add the wet ingredients into the dry and combine everything very well.
6. Transfer your batter into your baking dishes or loaf pans. Bake at 350° for approximately 40 to 50 minutes.
Let me know if you try my recipe out in the comments below! Have a wonderful week everyone!
My recipe for Banana Blueberry Oat Cookies only has 4 ingredients in them …yes only 4! I want to be able to enjoy a cookie or treat without all the guilt associated with it, which is one of the reasons why I like to come up with my own recipes. The other reason is I strive to eat healthy on a daily basis. I want to be able to eat a cookie that only contains a few ingredients not chemical sugar loaded junk that’s found on super market shelves! These cookies have no added sugar in them! The bananas add enough sweetness so I don’t add any extra sugar to them. I’ve been trying to stick to sugar free snacks now and I’ve also been experimenting with stevia as an alternative. I’m also on a fitness quest so it’s important to for me to not set myself backwards by eating unhealthy treats. These simple cookies are so easy to take on the go too which is super handy when the hunger bug hits ya and all you have around you is junk food/fast food. They are very helpful to me when my daughter is at glee club and dinner time is approaching. All they have in the community center are vending machines full of junk! Tempting at times but no thanks I’ll just enjoy a healthy banana blueberry oat cookie instead! 🙂
Banana Blueberry Oat Cookies
1 cup gluten free old fashion rolled oats (I use Bob’s Red Mill organic brand)
2 organic mashed banana
1 tsp. cinnamon, or to taste
1/3 cup blueberries
Preheat oven to 325 F
Line a baking sheet with parchment paper
Mash the two bananas in a medium sized bowl
Add the oats and cinnamon. Combine really well.
With a spoon scoop out the mixture and place on the baking sheet to make your cookies. Make them whatever size you prefer and top each cookie with desired amount of blueberries.
* You can also gently add the blueberries into the mixture before you scoop it out to make your cookies. I don’t prefer to however because I think they look pretty topped with the blueberries and I don’t risk breaking them in the batter. *
I make my overnight spelt flakes/oats very often. It makes breakfast much easier in the morning when your in a rush! Instead of having to wait for your spelt flakes/oats to cook all you would have to do is heat them up! So fast & easy! I use medium-sized mason jars to make my overnight oats because I find it’s easier to heat up in the morning. Instead of transferring the mixture into a pot I just add the jar right into a small pot of boiling water for a couple of minutes. Sometimes I will scoop the warmed up spelt/oats into a bowl or a lot of times I eat it right from the jar! 🙂 You can’t get any easier than that right? In my recipe I use unsweetened milk, coconut shavings and almond butter because I want to keep everything sugar-free. I prefer not to add additional sugar other than the natural occurring sugar in the banana and optional berry or fruit topping. If you like things on the sweeter side you could use the sweetened coconut, milk and nut butter.
Coconut Overnight Spelt Flakes
You will need:
1/3 Cup Spelt Flakes or Old fashion Oats
1 1/4 cup Almond & Coconut unsweetened milk or milk of choice
1 TBSP Cinnamon
1 tsp of unsweetened sulfate free shredded coconut
1 TBSP Chia seeds
1 TBSP all natural unsweetened Almond Butter
1/3 cup berries or chopped fruit (optional)
1 medium-sized mashed banana
1 TBSP chopped walnuts
Add 1/3 cup Spelt Flakes, Oats or a combination of both which is also really good.
Mash 1 medium-sized banana with a fork in a small bowl.
Throw in the 1 TBSP of cinnamon, chia seeds & 1 tsp shredded coconut.
Add in the mashed banana and chopped walnuts and combine.
5. Next add in the 1 1/4 cup of milk
6. Give it a good mix to combine, put the lid on and place it in the fridge overnight.
In the morning …
Put a small pot of water on to boil
Place the jar right into the pot and heat it up for a couple of minutes.
Once it’s hot enough for your liking remove the jar from the water and your going to add the 1 TBSP of almond butter into the mixture.
Give it a good mix and you can add 1/3 cup fresh chopped fruit or berries into it as well if you like. I do! 🙂
Eat it right from the jar or transfer it into a bowl.
One of my favourite things to whip up are these easy to make Banana Oat Breakfast Bites!!! Many people make similar cookie versions to this recipe but the great thing is that everyone can make it their own way using ingredients that work for them. The great thing about this recipe is that you can tailor it to your own tastes and preferences! I find that they are a great idea for a fast breakfast when you’re in a hurry which really saves time. Have them with a healthy green smoothie and your good to go! I always have organic bananas on hand as well as oats so this recipe is made very often in my home. I also add dried sulfate free cranberries and walnuts sometimes too. The recipe I’m posting will be this version. 🙂 My kids like my vegan chocolate chip version best of course but then they are a treat and no longer a super healthy breakfast bite! LOL You can also make them into cookies if you want but I like making mine smaller so that’s why I call them “bites”. I find that they are the perfect size to pop into a little container and pack them into a lunchbox or throw into a purse. They are a great on the go healthy snack. I always make sure I have healthy snacks in my purse because I’m vegan and it’s not always easy to find healthy vegan snacks on the go. Hey non vegans you should definitely be trying to bring healthy homemade snacks with you so you’re not tempted to buy sugary & fat filled treats while your on the run too!
Banana Oat Breakfast Bites with Cranberries & walnuts
Healthy Breakfast Bites
2 regular sized Bananas
1 TBSP Cinnamon
2 cups Oats
1 1/2 tsp. pure Vanilla extract
1 TBSP Sulfate free Cranberries
Handful of chopped Walnuts
In a medium-sized bowl mash both bananas with a fork really well.
Add the vanilla and mix.
Throw in the 2 cups of Oats and the 1 TBSP of Cinnamon. Combine well.
Now you can go ahead and add the cranberries and walnuts. Give it another good mix.
Shape into small round balls and place on a lined cookie sheet. Flatten the balls down slightly with the back of a teaspoon.
Pop them into the oven for 10 minutes. If you want to make them bigger or into cookies then they will bake between 12-14 minutes.
After removing them from the oven let them cool down on the pan. Transfer them to an airtight container once they have cooled off.
Other Versions of my Banana Oat Breakfast Bites:
Vegan Chip: My kids favourite version has 1/3 cup vegan chocolate chips thrown into the banana and oat mixture. They are such a tasty treat!
Plain Banana & Oat: I also make these banana bites without adding any dry fruit and nuts and they turn out great as well. Simple and super fast!
Protein Boost: I also make a version of these breakfast bites with peanut or almond butter added to the oat mixture! YUM! Just add 2 TBSP nut butter to your mixture. Be sure to combine it well I bake them 10-12 minutes depending on their size. *I omit the cinnamon, chopped nuts and dried fruit for this version.*
Coconut & Almond: Toss in a handful of chopped almonds as your nut for these banana bites and instead of adding the cinnamon I throw in 1 TBSP of shredded coconut in it’s place.
*ENJOY your yummy & fast to make Banana Breakfast Bites! Have fun with them and try out different combinations to suit your needs*
*Makes 12-15 Banana Bites depending on their size*
My kids LOVE, LOVE, LOVE Banana Vegan Chip Muffins!!! I have many recipes that I use but this recipe is their favourite one! It’s very fast to make and they taste super yummy and moist. It’s loaded with ground flax seeds (flaxmeal) and even my very picky 6-year-old gives these muffins the thumbs up. By the way she doesn’t even like bananas and eats these muffins! I make these muffins and almost all my baking period with brown rice flour. It has many health benefits such as its rich in fiber, manganese, selenium, zinc, calcium and B vitamins. I also add healthy oats to these muffins but it would work with wheat germ as well. These muffins are made so often that when we don’t have them the kids ask me “mommy where are the muffins???” LOL I’ve also made them without the vegan chocolate chips and they are still super good! I add in the chips to make the kids happy! I do however sometimes only add in 1/4 cup of them instead of the 1/3 cup and they actuallynotice! Then they ask me why there are less vegan chips in the batch of muffins when that happens. Sheesh! This is why I put 1/3 cup in the recipe below! I also added a picture of them cooling off on the wire baking rack but sadly it’s not the greatest picture. Oh well you get the idea …
Yummy Banana Vegan Chip Muffins!
Banana Vegan Chip Muffins
3 Bananas, mashed
1/4 cup coconut oil or oil of choice
1 tsp pure vanilla extract
3 TBSP ground flax (flaxmeal)
6 TBSP water
1/2 cup oats or wheat germ
1/4 cup sucanat sugar or other sugar of choice
1 cup brown rice flour
2 tsp aluminum free baking powder
3/4 cup almond milk (I use unsweetened)
1/3 cup vegan chocolate chips
2 muffin tins
paper muffin liners
2 medium-sized bowls
Preheat oven to 400 F
Place 3 TBSP of flaxmeal in a small bowl add add the 6 TBSP water to it. Mix well and set aside for a few minutes.
With a fork mash 3 ripe bananas in a medium-sized bowl.
add 1 tsp vanilla, 1/4 cup oil and 1/4 cup sugar to banana mixture. You can add more sugar if you like sweeter muffins but I think 1/4 cup is enough for us.
In another medium-sized bowl add the 3/4 cup brown rice flour and oats.
Add the baking powder to the flour mixture and combine well.
Add the flaxmeal mixture into the wet ingredients and mix well.
Next add the wet ingredients into the dry ingredients. Now add the 3/4 cup unsweetened almond milk. Combine.
Toss in the vegan chips and give it another mix.
Line 1 12 muffin baking tin with paper liners and fill them half way for medium-sized muffins. Grab another muffin tin and place 4 more paper liners in it. Fill those suckers up too! You could also just do 12 larger muffins and bake them for 25-27 minutes. We prefer medium-sized muffins however.
Pop them into a 400 F oven for 23-25 minutes.
Once they are baked I let them cool off inside the tins for about 5 minutes. Then I transfer them to a wire baking rack and let them cool completely before placing them into a air tight container.
*Makes 16 medium-sized muffins or 12 large muffins*
Here is my favourite recipe for healthy oat bars! I love this recipe that I came up with because it’s made with healthy dates and prunes. Dates have iron, calcium and fiber in them as well as countless other healthy benefits. Prunes also have fiber in them as well as vitamin C, A, K and they are said to be a good anti colorectal cancer food choice. I really like how the dates and prunes act as a sweetening agent in the recipe! I’ve added the option of adding pure maple syrup to them as well if desired. I’ve made them with and without the maple syrup and both ways taste really good to me. The maple syrup adds a bit of extra sweetness and of course a tasty kick to the bars though. I love oat bars because they are easy to make and can be a great snack to eat on the go! Another bonus is that this recipe is flour free too!
|**The bars do have almonds in them but you can make them nut free if allergies are a concern. **
Healthy Oat Bars
2 Cups Gluten Free Oats
1 TBSP Cinnamon
3/4 Cup Cranberries or other dried sulfate free fruit of choice
3 TBSP Flaxmeal
1/2 cup finely chopped almonds
1/2 tsp – 1 tsp vanilla extract
2 TBSP Pure Maple Syrup (optional)
12 Dates (I soak mine over night to make them easier
1/3 cup warm water
1/3 cup pumpkin seeds or you can substitute another seed
You will also need these simple items …
Food Prosser or high-powered blender
You will need a baking pan. Depth will depend on how thick you want your bars to be.
Parchment paper to line your baking dish or coconut oil to oil your dish with.
Preheat oven to 350
In a food processor add the dates and prunes
Add 1/3 cup warm water into the food processor and process until smooth. Add more water if needed until it’s well combined. Also add the vanilla extract and combine all ingredients well.
In a large bowl add the oats, cinnamon, pumpkin seeds and flaxmeal.
Add the cranberries or other dry fruit of choice & finely chopped almonds to dry mixture. Combine well.
Add the date & prune mixture into the dry ingredients. Make sure to mix everything up well.
If you’re adding in the maple syrup then toss it in now and combine well.
Line your baking pan with parchment paper or oil it well
Add the mixture to the baking pan and even it out well.
Bake for 3o minutes
*Let rest until cooled off before cutting into bars*
Enjoy them! I know I do & they don’t last long at all! 🙂
I love granola bars and I also love giving them to my kids as a snack. I don’t however like the fact that the store-bought types are loaded with refined sugar! I’ve been playing around with different combinations of ingredients and making my own homemade granola bars. In this recipe I use pure Canadian maple syrup as my sweetener. Pure maple syrup is low on the glycemic index and contains manganese and iron which a total plus! 🙂 These bars are protein packed and contain healthy omega! Hurrah! I even eat them for breakfast sometimes when I’m on the go. Here is my easy and healthy recipe for vegan granola bars …
Healthy Vegan Cranberry Granola Bars
2 cups oats
3/4 cup sulfur free dried cranberries
3 TBSP raw pumpkin seeds
1/3 cup flaxmeal
2 TBSP vegan protein powder (I used vanilla brown rice protein powder)
1 TBSP cinnamon
1/4 cup melted organic coconut oil
1 TBSP natural almond or peanut butter
3 TBSP brown rice flour
1/2 cup pure maple syrup
2 TBSP of flaxmeal w/ 3 TBSP warm water
1/4 cup chopped almonds or nut of choice
* You will need a baking pan. The size of the pan will vary depending on how thick you want your granola bars to be*
* Depending on how sweet you like your baked goods, you may want to add more maple syrup to your granola bars. I don’t feel the need for the extra sweetness so I only use 1/2 cup in my recipe.
Preheat oven to 350 F
In a large bowl add oats, brown rice flour, vegan protein powder, cinnamon, and 1/3 cup flaxmeal. Mix well.
In a small bowl add the 2 TBSP of flaxmeal with 3 TBSP of warm water. Mix and let it sit for a couple of minutes to thicken.
Chop up nuts or process them. Toss them into the mixture.
Add cranberries and pumpkin seeds and mix.
In a medium-sized bowl add the almond butter, maple syrup and coconut oil. Mix well.
Add the wet ingredients into the dry and combine well.
Use vegan butter/coconut oil to grease your pan or cut parchment paper to fit your baking dish.
Add the mixture to the baking pan and even out. Push it down with a spoon to make sure it’s tightly packed in.
Pop into the oven for 35-40 minutes at 350 F.
Once you take it out of the oven let it cool off in the baking dish before you cut it up.
When the granola mixture has cooled off you can remove the parchment paper and place on the counter. Cut the granola up as desired and place in an airtight container. If you didn’t use the parchment paper just cut it up right in the baking dish. You could also individually wrap them up so you have them ready to go for breakfast on the go or to toss in your lunchbag or purse for a snack.
These granola coins are so easy to make and are so handy to have in the house. I throw them into my purse in case I need a snack on the go. I found a recipe in Today’s Parent but had to change it up to suit my vegan needs. The original recipe called for eggs so I use flaxmeal in my recipe. I also added shredded coconut to my recipe as well because I think it add’s incredible flavor and texture to the coins. Another change to the original recipe is that I added cinnamon too! We LOVE cinnamon! Making this recipe really got me thinking about other combinations I can make as well. I will be trying out some different ideas before my kids head back to school. Sadly summer holidays are almost over. I’m starting to think of new easy to make snacks that the kids would be able to take to school. I think that these granola coins would be a great snack to throw into their lunch boxes! They are super yummy and very healthy for them too!
*You will need a muffin tin for this recipe*
3 TBSP Flaxmeal
7-8 TBSP Water
1 TBSP Vegetable oil or coconut oil
1 cup oats
2 TBSP Pumpkin seeds
1 TBSP Sesame seeds
2 TBSP Shredded coconut
1/4 cup dried cranberries
1/4 cup 100% pure Maple syrup
Cinnamon to taste … I add at least 1 teaspoon to mine 🙂
In a small bowl add the 3 TBSP of Flaxmeal with 7-8 TBSP of water. Add 7 and if it’s still a tad dry add more water. Mix well and let sit for 5 minutes.
Preheat oven to 350 F (180 C).
In a medium bowl add maple syrup and oil. Mix.
Stir in the oats, pumpkin seeds, cranberries and sesame seeds, cinnamon, shredded coconut and add the flaxmeal. Give it a good mix.
Coat your muffin tin with coconut or veggie oil
Add the granola mixture into the muffin tin, dividing it equally.
Use the back of a teaspoon to press the mixture firmly down into the muffin cup.
Bake at 35o F for about 12 minutes
Let the coins stay in the muffin cups for at least 5 minutes after taking them out of the oven. This will let the shape fully set.
I found a great recipe on Veg Web for Whole Wheat Banana muffins so I decided to change it up to my liking. The outcome was fantastic! Totally yummy! Moist and flavourful muffins! I used Spelt flour instead of the whole wheat and didn’t add the nutmeg because I’m not a big fan of nutmeg. I added double the cinnamon to the recipe instead which suited my family of cinnamon obsessed individuals just fine. If your making these muffins to send with the kids to school then just exclude the walnuts and almond extract in the recipe. Here is the recipe …
Preheat the oven to 350. Mash bananas in a small bowl. Mix in olive oil, vanilla and almond extract if using it and water. In another bowl combine flour, baking powder, salt and cinnamon. Add the banana mixture to the dry ingredients, and stir well to in corporate everything. Add in the walnuts if you’re using them and the oats. I also added a bit of vegan chocolate chip as well to make my kids happy. Spoon mixture into muffin tins and bake for 20-30 minutes or until lightly browned.