Christmas Breakfast

Christmas Breakfast

I have made the baked french toast two years in a row and I think I might make it a tradition. I used to always make cinnamon rolls for Christmas morning but they started to feel too heavy with all the other sweets we are consuming in December. This french toast is sweet but light and matched with a savory casserole, it hits the spot! They are both SUPER simple to assemble the night before and just pop in the oven during the morning festivities.

Overnight Creme Brulee French Toast Bake
https://www.melskitchencafe.com/overnight-creme-brulee-french-toast-bake/
We topped with fresh whipped cream and triple berry mix (frozen kind we defrosted).

Overnight Croissant Breakfast Bake
http://abountifulkitchen.com/2014/12/overnight-croissant-breakfast-bake.html/
I used pre-cooked turkey sausage links I cut up and I used french bread instead of croissants (although I'm certain croissants would be amazing).

Merry Christmas!

Popeye Muffins

Popeye Muffins

Ingredients:

• 1 cup all-purpose flour

• 1 cup whole-wheat flour

• ½ cup sugar

• 2 tsp baking powder

• ½ tsp baking soda

• 1½ tsp ground cinnamon

• ½ tsp salt

• ¼ cup coconut oil (I've used canola as well)

• ¾ cup milk

• 1 (6 ounce) bag fresh baby spinach

• ½ cup mashed banana (from about 1 to 2 bananas, I always use 2)

• 2 tsp pure vanilla extract

Directions:

• Preheat oven to 350°F and line two 12-cup muffin pans with paper liners.

• Whisk together dry ingredients in a large bowl: flours, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.

• In a blender, place oil, milk, and spinach. Blend on high for about 30 seconds or until completely puréed. Add banana and vanilla; blend on low just to mix.

• Pour puréed mixture into dry mixture and fold together with a rubber spatula until completely combined.

• Fill muffin cups about ⅔ full and bake 18-20 minutes or until a toothpick inserted into the center comes out clean

Notes:

A friend sent me this recipe on my birthday (it's a good recipe for St Patrick's Day!) and we love it! We've made it about 1/2 a dozen times or so and my kiddos think it's great. The kids love that they are bright green and big and I love the moist consistency and the minimal sugar and the fact that it takes a whole bag of spinach! Awesome! 

Source (picture and recipe): http://www.dietitianbrittany.com/recipes/?recipe_id=6066773

Croissant Breakfast Casserole

• 4-6 large croissants (day old are best)
• 1 lb Italian or spicy sausage (you may use more if desired)
• 2 cups chopped onion
• 1-2 cups fresh spinach
• 2 cups grated Cheddar, Monterey Jack, Pepper Jack, Mozzarella, or a combo
• 12 large eggs
• 1 1/2 cups half and half
• 1 teaspoon dry mustard
• 1 teaspoon salt
• 1 teaspoon pepper ground pepper

Method:

Grease a 9x13 or large casserole dish. Tear the croissants into large chunks and lay in pan close together. The rolls should cover the bottom of the pan. Brown the sausage in a Teflon frying pan, drain grease and place cooked sausage in a dish lined with paper towels to collect any extra grease. Press the paper towels around the sausage to squeeze out any remaining grease. Pour the meat on top of the croissants in dish, distribute evenly. Using the pan the meat was cooked in, wipe out pan with a paper towel and place the pan back on the stove at medium high heat. Cook the chopped onion for about 5 minutes or until softened, add one tablespoon oil or butter if needed. Add spinach to pan and cook just until the spinach is wilted. Pour cooked onions and spinach over top of sausage. Top with grated cheese. Beat the eggs and half and half together in a blender or bowl. Add the dry mustard, salt and pepper. Pour this mixture over the rolls in the pan. Cover with foil that has been greased (on side facing eggs) and store overnight in refrigerator. The next morning, remove casserole from fridge, preheat oven to 375 and place rack in middle of oven. Bake covered for 30 minutes, then carefully remove foil and bake until top is slightly puffed and custard is set in center, about 30 minutes more. Let cool for about 10 minutes, cut into 12 squares and serve immediately with chili sauce and or salsa. Serves 10-12

Tips:-The meat may be cooked and kept in fridge for up to three days before assembling. Or you may cook meat and freeze ahead of time. Use any variety of add ins and cheese

* I made this Christmas morning.  WAY good.  I'm never making a breakfast casserole without croissants again!
 

Breakfast Casserole

Ingredients:

• 1 bag of shredded hashbrowns
• 18 eggs
• 1 C. milk
• 1/2 t. salt
• 1/2 t. pepper
• about 16 oz of shredded cheese
• 1 or so packages of cubed ham

Directions:

1. Mix eggs, milk, salt and pepper
2. Grease crockpot
3. Layer Hashbrowns, ham, cheese- repeat until hashbrowns are gone
4. pour eggs over top of everything
5. cover with lid and cook on low for 8 to 10 hours

Notes:

This feeds about 12 to 14 people.  So great to make the night before, cook over night.  Especially if you are going to feed a lot of people and won't have a ton of time in the morning!

Source: Activity day companion

Cinnamon Pull Aparts

Ingredients:

• 3 Pillsbury pop and fresh cinnamon rolls
• 1 C. butter
• 1 1/2 C. brown sugar
• 1 C. sugar
• 4 t. cinnamon

Directions:

1. Grease pans
2. Cut cinnamon rolls into 6 pieces each and spread in pan
3. Combine rest of the ingredients in a sauce pan and cook on med-low heat until butter is melted and sugar has dissolved
4. Pour over cinnamon rolls
5. Cover with foil
6. Cook on 350 for about 30 to 40 minutes (the more layers of cinnamon rolls the longer it takes) or until slightly brown.
7. Let stand about 5 minutes and carefully pour out
8. Heat up icing that comes in the package and drizzle over rolls

Notes:

2 packages fit into 9x11 pan, or 2 bunt pans.
This is what I made at J's baby blessing, and for a mother daughter activity.  Everyone really liked it, and I've been asked to make it several times since for other occasions.  Enjoy!!
Warning... not very healthy :)

Source: My activity day partner

Oatmeal Pancake Mix

Oatmeal Pancake Mix

INGREDIENTS

• 3 1/2 cups rolled (quick) oats (I usually put in blender and grind up a bit into a flour)
• 3 cups whole wheat flour (Usually use whole wheat pastry flour but works well either way)
• 2 cups all-purpose flour (I've used all whole wheat flour before and it's hearty but yummy)
• 3 tablespoons sugar
• 3 tablespoons baking powder
• 1 tablespoon salt
• 1 tablespoon baking soda
• 1 cup vegetable or canola oil

DIRECTIONS

1. Mix all the dry ingredients together in a mixer with a paddle (or by hand). If desired, grind the oats in a blender or food processor before adding to the other dry ingredients for a smoother mix. With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I’ve never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.
2. To make the pancakes: whisk together 1 cup of mix, 1/2 to 1 cup buttermilk* (depending on how thick you want your batter), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don’t break, turn the pancake over to finish cooking on the second side. As a sidenote, buttermilk can be frozen indefinitely for future batches of pancakes, so it’s worth keeping it around.

Notes: I love make-ahead breakfasts! This makes a big batch and then you can use it whenever you want for a quick, warm, and hearty breakfast. I usually use about 3/4 C of milk (adding some lemon juice to make it like buttermilk) per 1 C of the mix. I usually double for our family!

All credit (recipe and pic) to Mel at http://www.melskitchencafe.com/oatmeal-pancake-mix/

Cinnamon Swirl Bread

Cinnamon Swirl Bread

Ingredients:

• 5-1/4 to 5-1/2 cups all-purpose flour (I usually do 3 C whole wheat pastry flour and have also tried with all whole wheat, which is great, just denser).
• 2 cups quick-cooking oats
• 2/3 cup nonfat dry milk powder
• 1/4 cup packed brown sugar
• 2 packages (1/4 ounce each) active dry yeast
• 3 teaspoons salt
• 2-1/2 cups water
• 2 tablespoons butter
• 1 egg
• 1 cup raisins
• 1/2 cup sugar

• 2 teaspoons ground cinnamon

Directions:

• In a large bowl, combine 2 cups flour, oats, milk powder, brown sugar, yeast and salt. In a small saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in raisins.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bow, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18-in. x 9-in. rectangle. Combine sugar and cinnamon. Set aside 2 tablespoons for topping. Sprinkle remaining cinnamon-sugar over rectangles to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal.
• Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Sprinkle with reserved cinnamon-sugar.
• Bake at 375° for 35-40 minutes or until golden brown. Cover loosely with foil if tops brown too quickly. Cool for 10 minutes before removing from pans to wire racks. 
• Yield: 2 loaves (16 slices each).

Notes: We have made this several times and I love it for toast in the morning. It's a nice make-ahead breakfast option and the kids love to snack on it as well. It's filling, especially if you use whole wheat flour, and has a bit of sweetness that makes it even more appealing to the kiddos. 

Source: My sister Camille!

Baked Oatmeal

Baked Oatmeal

Ingredients:

•  2 cups quick oats
• ½ cup packed brown sugar (I used less and it was still quite sweet)
• 1/3 raisins (or cranberries, dates or other dried fruit, or a combo)
• 1 tbsp. of chopped walnuts (I usually don’t have walnuts on hand so I often omit)
• 1 tsp. baking powder
• 1 ½ c. skim milk
• ½ c. applesauce (other fruit puree or something similar i.e. pumpkin)
• 2 tbsp. melted butter (or canola oil)
• 1 large egg, beaten
• Dash of salt

Other additions/substitutions:

Double for a 9x13 pan (this is what we do for our family)

Wheat bran (add up to ¼ c. and maybe just a little extra milk)

Wheat germ (not too much b/c wheat germ can change the flavor)

Flax meal (great!)

Cranberries, other dried fruit

Almonds

Coconut

A little dash of vanilla extract

Dash of cinnamon

Agave nectar (or honey or maple syrup) instead of brown sugar

Directions:

Preheat oven to 375. Combine the first five ingredients in a medium bowl. Combine the milk, applesauce, butter (oil), and egg. Add milk mixture to oat mixture, stir well. Pour oat mixture into 8 inch square pan coated with cooking spray (glass pan cleans up very easily!) Bake for 20 minutes (give or take a few, depending if you’ve really let the oven warm up)

Serve warm – with a drizzle of milk to cool it down a bit.

Notes: Another great make ahead breakfast option. I love mixing it up the night before and just popping it in the oven when I get up. The kids LOVE oatmeal and usually Jordo and EmmaMae then eat it throughout the day. My sister Camille has tried lots of the variations. I'm excited to try the pumpkin variation next!

Source: My sister Camille!

Refrigerator Bran Muffins

Refrigerator Bran Muffins

INGREDIENTS

• 4 cups wheat bran flakes or plain wheat bran
• 2 cups bran buds (look like little pebbles) or all-bran (look like little twigs)
• 2 cups boiling water
• 1 quart (4 cups) buttermilk
• 8 tablespoons (1/2 cup) butter, melted
• ½ cup (no-added sugar) applesauce
• 2 cups sugar
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 5 cups whole wheat flour
• 4 teaspoons baking soda
• 1 teaspoon salt

DIRECTIONS

1. In a large bowl with a tight fitting lid, place the wheat bran flakes (or plain wheat bran) and the bran buds or all-bran. Pour the boiling water over the bran and mix well. Stir every couple of minutes while the mixture cools to room temperature. The mixture will become very thick and sticky.
2. After the mixture cools, add the buttermilk, melted butter, applesauce, sugar, eggs and vanilla. Mix well. Add the flour, baking soda and salt. Mix well to combine all the ingredients together.
3. The batter can be covered well and kept in the refrigerator for up to 30 days. To bake, scoop the batter into greased or lined muffin tins. Fill 3/4 full. Bake at 375 degrees for about 14-16 minutes, until a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs.

Notes:

I know that Grandma Lauritzen and Mom Toone used to make bran muffins. Due to Jordan's unpredictable schedule, breakfast time is sometimes our only consistent meal together as a family so we are trying to make it more of a sit down event, even on busy school mornings. I LOVE these make ahead muffins! It helps get us out of the cereal rut and makes my morning so easy! They are filling and pretty healthy and paired with fruit make a meal. I have made this big batch about 4 times now and each batch makes about 4 dozen muffins. I love having it just sitting in my fridge, waiting to be made. I highly recommend these. I see them as a staple of our school mornings now. (And now that our church has changed from 1pm to 9am, we eat them on Sundays as well).

Source: (recipe and picture)

http://www.melskitchencafe.com/2010/09/healthy-and-delicious-refrigerator-bran-muffins.html

Overnight Oatmeal

• 6-8 cups water (see note above)
• 2 cups steel cut oats
• 1/4 cup pure maple syrup
• 1/4 cup packed light brown sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 3/4 cup dried blueberries (optional)

Directions

1. Lightly coat the inside of a 4-5 quart slow cooker with cooking spray. Combine all the ingredients in the slow cooker and stir. Cook for 7-8 hours on low. Stir thoroughly before serving with a rubber spatula or wooden spoon. Serve immediately. The leftover oatmeal can be portioned into tupperware-like containers and refrigerated to be reheated and enjoyed for 3-4 days.

** Our family loves oatmeal, so I had to try this.  Seriously amazing.  I'm adding it to my routine each week. I love doing it at night and waking up to breakfast.  You could definitely cut down on the sugar and add in whatever you like to individual bowls!

Clayton's Famous Omelets

4 eggs for a big one, or 3 eggs for a little one

Topping options:
tomatoes
mushrooms
green peppers
green onions
cilantro
red onions
bacon
ham
garlic salt
salt/pepper
italian seasonings
oregano

Cheese options:
Cheddar
Colby jack/cheddar blend
motzerella
pepper jack


Heat oil in a skillet on medium high heat.  In a bowl whisk eggs together until consistent.  Combine desired toppings together in seperate bowl.  Once skillet is hot, pour eggs into pan.  Sprinkle spices and small amount of cheese over immidiately.  Let cook for 3 minutes.  When eggs are half way cooked and theres a sall skiff of uncooked eggs on top, sprinkle bowl of topping and cheese all over.  (someties Clayton will fry all the toppings together before he cooks the egg, but not necessary.)  Fold omelet in half.  Let it cook on each side for just a few minutes.  Voila!  Serve with ketchup, salsa, guacamole.  Yum Yum

Bacon Wrapped Omelet Bites

Bacon Wrapped Omelet Bites

Ingredients:

• 12 eggs

• 12 slices bacon (I used turkey bacon)

• 1 red pepper, chopped

• 3 cups chopped fresh spinach

• salt and pepper to taste

• about 1 C shredded sharp cheddar cheese

Instructions:

1. Cook bacon according to preference (I baked mine at 400 for about 13 minutes) and let drain on paper towels. Spray muffin tins with nonstick spray and preheat oven to 350F after bacon is done.

2. Place one slice of bacon in each muffin tin, wrapping around edges.

3. Beat 12 eggs in medium bowl.

4. Chop the red pepper and spinach.

5. Add veggies, salt and pepper to taste, and cheese to egg mixture. Use soup ladle to transfer egg mixture to muffin tins, filling 2/3 full.

6. Bake at 350F for 30-35 minutes, when eggs are fluffy and slightly brown on top.

Makes 12 omelet bites.

Notes:

These refrigerate very well and can be easily warmed up throughout the week for a quick breakfast or snack. 

Picture from and recipe adapted from: http://www.menshealth.com/guy-gourmet/bake-bacon-wrapped-protein-packed-omelet-bites

Granola

6 cups rolled oats
1/2 cup brown sugar
1 cup coconut
1/3 c. sesame seeds
1/4 cup sunflower seeds
1/2 cup dried cranberries (or dried cherries are extra yummy)
1 cup almonds (sliced or whole – you decide how chunky you want it)

Mix all ingredients together except for the craisins.

In a separate bowl, whisk together:
1/2 cup oil
1/3 cup honey
2 tsp. vanilla

Pour over dry mixture.  Stir and coat thoroughly. 

Spread on a cookie sheet and bake at 350 degrees for 30 min.  Stir frequently to insure even baking.  Add craisins or any other dried fruit you’d like during the last 5 min. of baking.  It is important to watch this baking process very carefully.  The cereal should be golden brown.  Do not over-bake.
Makes 8 cups.

Whole Grain Banana-Pecan Muffins

3/4 c. all-purpose flour
1 1/4 c. whole wheat flour
3/4 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
3/4 c. sugar
1/4 c. honey (you can substitute 1/4 c. sugar here if you prefer)
1/4 c. butter, softened
2 large eggs
1 1/2 c. mashed very ripe banana (about 2 large bananas or 3 smaller ones)
1/3 c. low-fat sour cream or plain yogurt
1 tsp. vanilla extract
1/4 c. pecans, chopped

Preheat the oven to 350. Line a muffin tin with liners–you’ll need about 15-16. Whisk together the flours, baking soda, salt, and cinnamon. Set aside. In a large mixing bowl, cream together the sugar, honey (if using), and butter. Add each egg in one at a time, combining completely after each addition but not over-mixing. Add the mashed banana, yogurt, and vanilla. Slowly add in the flour mixture and beat until just combined (don’t over-mix).

Divide the batter evenly (so the cups are about 2/3 full) among 15-16 muffin tins. Combine the chopped pecans and brown sugar and sprinkle them on top of the batter. Bake for 23-28 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and allow to cool for 5-10 minutes and then transfer to a cooling rack and allow to finish cooling. Serve with breakfast or as a snack.

I LOVE these.  They're so nummy.

Lemon Muffins

Lemon Muffins

Ingredients:

First bowl, whisk together: 

• 1 ¾ C all-purpose flour
• ¾ C sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• I Tablespoon poppy seeds 
• 2 teaspoons finely shredded lemon peel (I usually use the zest from an entire lemon) 

Second bowl: 

• 1 beaten egg
• 1 C milk
• ¼ C cooking oil or melted butter
• 1 Tablespoon lemon juice

Topping:

• 1/3 C sugar
• juice from one lemon

Directions: 

Line/grease muffin pan (each of 12 individual tins). Preheat oven to 400F. 

Add the wet ingredients of the second bowl all at once to the dry ingredients of the first bowl. Stir just until moistened, batter may be lumpy.

Fill each muffin tin about ¾ full, dividing all the batter evenly.

Bake at 400F for 20 minutes or until slightly browned and toothpick inserted near center comes out clean. Remove muffins from tins and cool on wire rack. 

After muffins have cooled for a few minutes, dip tops in lemon juice and then roll lightly in the sugar. Serve immediately. 

Notes:

I started making these in England while pregnant with Jeffrey (not sure where I got the recipe) and they became one of our favorite breakfasts. They are not super healthy or nutrient packed, but just a simple, light, and lemony breakfast treat. Mom Toone taught me the topping and it's the perfect combination of zestiness and sweetness!

German Pancakes

Ingredients:

• 6 eggs
• 1 cup flour
• 1 cup milk
• 1/4 tsp salt
• 1/8 cup butter

Directions:

Preheat the oven to 350 degrees F.   Mix the eggs, then add the flour, milk, and salt.  Melt the butter and pour it into your pan.  (9x9 for thick crust, 13x9 for a thinner crust).  You may need to add more butter if it doesn't cover the pan.  Poor the batter over the butter.  Then put it into the oven for 30 to 40 minutes. 

Notes: 

I come from a big German family, and so growing up this was a family favorite.  I know that everyone knows this recipe, probably from heart, but I wanted to put it up anyway.  I think this was the first recipe I ever learned at age four.  I like to squeeze lemon over top for a real German taste with powdered sugar and syrup!  You can also add vanilla flavor if you desire.  There are a lot more fattening versions with corn syrup- but this one is simple and traditional!

- From my Grandmother's cookbook

Apple Cinnamon Oatmeal Bread

Apple Cinnamon Oatmeal Bread

Ingredients:

1/4 C butter, softened

1 C white sugar

1 C applesauce (can use chunky if desired)

1 1/2 t ground cinnamon

1/2 C oatmeal (and more to sprinkle on top, if desired)

2 eggs

1 apple cored, peeled, & chopped (optional, esp if using chunky applesauce)

1 t baking soda

1 1/2 cups whole wheat flour

Directions:

-Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9x5 inch loaf pan.

-In a large bowl, cream together the butter and sugar until light and fluffy. Mix in applesauce, cinnamon and  oatmeal. Stir in the eggs one at a time, beating well with each addition. Sift together baking soda and flour and then add slowly to wet mixture. Pour batter into prepared pan and sprinkle with some additional oatmeal, if desired.

-Bake in preheated oven for 60 minutes, until a toothpick inserted into center of the loaf comes out clean.

Notes:

I changed the original recipe to adapt to my preferences, all whole wheat flour and oatmeal instead of instant oatmeal packets. It's filling and tastes like fall! I love chunks of apples in mine but you can leave those out if desired, as it does increase prep time a bit.

Picture shared from and recipe adapted from: http://allrecipes.com/recipe/apple-cinnamon-oatmeal-bread/detail.aspx

Slow-Roasted Granola

Slow Roasted Granola adapted from Artisan Bread in Five Minutes a Day

Ingredients:

• 8 cups rolled oats
• 1/2 cup sunflower seeds
• 1/2 cup sesame seeds
• 1 cup sweetened or unsweetened coconut 
• 1 1/2 cups chopped almonds (you can chop by hand, buy sliced or I just stick whole almonds in my vitamix)
• 2/3 cup vegetable oil
• 2/3 cup honey
• 1/2 cup maple syrup
• 1/4 water or 4 egg whites*
• 1 tsp. vanilla
• 1/2 tsp. salt
• 1/2 tsp. cinnamon

Directions:

Preheat oven to 275. Mix oats, sunflower and sesame seeds, chopped nut and coconut in a large bowl. Stir remaining ingredients together in a smaller bowl. Add the wet ingredients to the dry and mix well. Grease two large cookie sheets. Spread half of the granola on each sheet. Bake for 1 hour 20 minutes, stirring every 20 minutes. With 10 minutes remaining, switch pans from top to bottom so that the bottom pan gets a chance to brown. Let cool on the pan, then store in jars. (Or an empty oat canister).

You may need to watch it closely during the last few minutes so it doesn’t get too brown. 

*egg whites will give you granola with more chunky clusters

Notes:

Jordan LOVES granola, as do I. The boys are mixed. I love to have it over plain yogurt topped with some fresh fruit or even just raisins/craisins. I love a filling breakfast because I hate to be hungry by 9! Jordan loves it with milk. We have a tall air tight container we keep it in. Don't let the time it takes to slow-roast it scare you off - totally worth it! Just choose a time you'll be home for an hour and a half. We have a Whole Foods right near where we live. I typically can't afford to shop there, but they have some great bulk bins with all sorts of grains and seeds and dried fruit available. This allows you to get exactly how much you want (ie I spent 60 cents on sesame seeds and 90 cents on sunflower seeds instead of buying a huge container). Many other grocery stores have these bulk bin containers as well now - check it out!

Recipe and Pic accessed from my friend's blog: http://motherrunner.com/2010/06/slow-roasted-granola/

Whole Grain Banana Muffins

Whole Grain Banana-Pecan Muffins
Recipe adapted from Cooking Light

Ingredients:

• 3/4 c. all-purpose flour
• 1 1/4 c. whole wheat flour
• 3/4 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 3/4 c. sugar
• 1/4 c. honey (you can substitute 1/4 c. sugar here if you prefer)
• 1/4 c. butter, softened
• 2 large eggs
• 1 1/2 c. mashed very ripe banana (about 2 large bananas or 3 smaller ones)
• 1/3 c. low-fat sour cream or plain yogurt (I use fat free plain yogurt)
• 1 tsp. vanilla extract

Topping:

• 1/4 c. pecans, chopped
• 1/4 c. packed brown sugar

Directions:
Preheat the oven to 350. Line a muffin tin with liners–you’ll need about 15-16. I just do 12 and fill them quite full. 

Whisk together the flours, baking soda, salt, and cinnamon. Set aside. In a large mixing bowl, cream together the sugar, honey (if using), and butter. Add each egg in one at a time, combining completely after each addition but not over-mixing. Add the mashed banana, yogurt, and vanilla. Slowly add in the flour mixture and beat until just combined (don’t over-mix).

Divide the batter evenly (so the cups are about 2/3 full) among 15-16 muffin tins.  I filled my muffin tins quite full so this recipe made 12 large sized muffins (because 15-16 muffins is just awkward!). Combine the chopped pecans and brown sugar and sprinkle them on top of the batter.  I also did not do the topping, although I'm sure it is yummy as well. Bake for 23-28 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and allow to cool for 5-10 minutes and then transfer to a cooling rack and allow to finish cooling. Serve with breakfast or as a snack.

Notes:
This recipe has some healthy whole wheat flour but is not too heavy - just enough to be filling! I like to use this with any leftover bananas I have at the end of the week. I am also making 2 dozen and then freezing some now for future easy morning breakfasts although there's nothing like muffins right from the oven!

Recipe and pic accessed from: http://www.ourbestbites.com/2010/09/kids-week-on-the-go-breakfasts-whole-grain-banana-pecan-muffins/

Downeast Maine Pumpkin Bread

Downeast Maine Pumpkin Bread

Ingredients:

• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1/2 C vegetable oil
• ½ C applesauce
• 2/3 cup water
• 2 cups white sugar
• 
1 1/2 cups all-purpose flour
• 2 Cups whole wheat flour
• 
2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• Optional: add 1/2 cup or so of mini chocolate chips and then sprinkle some on top to dress them up a bit!

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans. (Or for me,it
worked perfectly for 2 of my 9x5 loaf pans).
In a large bowl, mix together pumpkin puree, eggs, oil, applesauce, water and sugar until well blended.
In a separate bowl, whisk together the flours, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
Stir the dry ingredients into the pumpkin mixture until just blended. Optional: Gently stir in chocolate
chips and sprinkle some on top once in pans, if desired. Pour into the prepared pans.
Bake for about 50 minutes (7x3 pans) or 50-60 mins (9x5 pans) in the preheated oven. Loaves are done
when toothpick inserted in center comes out clean. 

Notes:

I thought the flavor was even better the second day. I think this recipe is kind of a nice compromise between healthy ingredients and taste! I reduced the sugar, replaced some of the oil with applesauce, and replaced over half of the flour with whole wheat flour. Nothing like warm pumpkin bread for breakfast on a fall morning!

(adapted from the recipe here: http://allrecipes.com/Recipe/Downeast-Maine-Pumpkin-Bread/Detail.aspx?prop24=etaf)