Breakfast Archives - Page 5 of 20 - Garden Seeds and Honey Bees

Healthy Oatmeal Breakfast Bars

Ingredients:

*2 ripe Bananas, peeled and mashed

*1/2 cup any Nut Butter, I used Almond

*1/4 cup Pure Maple Syrup

*1/8 teaspoon Cinnamon, like Ceylon Cinnamon

*Pinch of Pink Himalayan Salt, literally

*1 teaspoon Vanilla Extract

*1 and 1/2 cups Old Fashion Rolled Oats

*1/2 cup Quick Oats

*1/2 to 3/4 cup Chocolate Chips, I like the dark

Instructions:

Mash bananas in a bowl then add maple syrup, nut butter, vanilla and salt, stir together. Add the oats and chocolate chips, saving a few chips for topping if desired. Stir together until all ingredients are incorporated.

Scoop and spread mixture level into parchment lined square pan or 2.2 quart oblong pan.

Bake at 350*F. for 15-25 minutes, depending on how moist you like them and size of bananas. I cooked mine the whole 25 minutes.

Lindy

Chocolate Avocado Zucchini Muffins

Preheat oven 350*F. Bake 18-20 minutes

Makes: 2 and 1/2 Dozen using a 2-tablespoon cookie scoop

Cupcake/Muffin Liners and Pan

Ingredients:

*1 cup Mashed Avocado (2 medium), blend in a blender or small food processor until smooth

*1/2 cup Almond Milk

*2 Eggs, room temperature

*1/4 cup Extra Light Olive Oil, must be extra light or Vegetable Oil

*2/3 cup Brown Sugar

*2/3 cup Granulated Sugar

*2 teaspoons Vanilla Extract

*2 cups peeled and finely grated Zucchini

*2 and 1/2 cups Whole Wheat Pastry Flour

*1 cup Jet Black Cocoa Powder or Dark Cocoa Powder

*2 teaspoons Baking Powder

*1 teaspoon Baking Soda

*1 teaspoon Kosher Salt

*1 teaspoon Ground Cinnamon

*1/8 teaspoon Cardamom, optional

*1 cup Semi-Sweet Chocolate Chips, a mix of mini and regular, for topping

Instructions:

In a medium mixing bowl add the blended Avocado, milk, eggs, oil, brown sugar, granulated sugar, zucchini and vanilla. Whisk to gather until totally incorporated.

In a separate bowl sift together, flour, cocoa powder, baking powder, baking soda, cinnamon, Cardamon and salt. Add a cup at a time to the avocado mixture, stirring until combined.

Scoop the batter into each cup and top with Chocolate chips. Bake as directed above.

Cool completely. Enjoy!

Note: You can double bag muffins and place in freezer for later date, will keep up to 2-3 months.

Recipe adapted from Food Network