The kids and I spent three weeks at my parent’s house this summer, (before meeting up again with John for a week in the Outer Banks with his family), and my mom’s banana muffins were a HUGE hit. I think she made at least one batch each week that we were down there, that’s how much everyone loved them. I obviously had to get the recipe from her, and – as promised on my – here it is!

I almost always use whole wheat pastry flour when making baked goods in order to achieve the perfect balance of hearty nutrition and soft texture, but these muffins use regular 100% whole wheat flour without sacrificing the end result; the muffins still turn out fluffy and light.

Maple syrup is the only sweetener, and the muffins get an added dose of fiber and protein from ground flaxseed.

Need yet another incentive to make these muffins?! They require only one bowl, (well, a food processor bowl), so prep and cleanup are quick and easy.

My mom freezes the muffins in a ziplock bag as soon as they’ve cooled off from the oven, and I think that it’s a vital step to take if you want the muffins to maintain their light texture. Just toss one (or a couple) in the microwave for about 30-45 seconds and you’ll be rewarded with just-baked flavor and texture.

These one-bowl whole wheat banana flax muffins are the perfect antidote to busy school day and workday mornings, when there’s no time to whip up a filling and nutritious sit-down breakfast. They also make a great mid-morning or mid-afternoon snack.

One-Bowl Whole Wheat Banana Flax Muffins

by Lauren Zembron

Ingredients

• 1/2 cup neutral-flavored vegetable oil, such as safflower
• 1/2 cup pure maple syrup
• 2 eggs, preferably organic
• 2 large, or 3 medium-sized, ripe bananas
• 1 1/4 cup whole wheat flour (you could also use whole wheat pastry flour)
• 1/2 cup ground flaxseed
• 3/4 tsp baking soda
• 1/4 tsp Kosher salt

Instructions

Preheat oven to 375°F. Line a 12 cup muffin tin with liners or lightly coat with oil.

In a food processor fitted with the steel blade, combine the oil, maple syrup, and eggs; process until smooth.

Add in the bananas and process; you can process until the mixture is perfectly smooth, or you can leave a few small chunks of banana throughout the batter.

Add in the flour, ground flaxseed, baking soda, and salt; pulse a few times, then remove the lid of the food processor and stir the batter until the dry ingredients are fully incorporated.

Using an ice cream scoop or large spoon, evenly divide the batter amongst the prepared muffin cups. The cups will be filled almost to the top.

Bake at 375°F for 22-25 minutes, or until the tops of the muffins spring back when lightly pressed.

Let cool in the muffin tin for 10 minutes before turning out onto a wire cooling rack; let cool completely.

Store cooled muffins in an airtight container in the freezer. To heat, microwave for 30-45 seconds.

Estimated Nutrition Per Serving (1 Muffin)

• Calories: 220 calories
• Protein: 3g
• Carbohydrates: 30g
• Dietary Fiber: 3g
• Sugars: 16g
• Fat: 10g
• Saturated Fat: 7g
• Cholesterol: 18mg
• Sodium: 196mg
• Potassium: 200mg
• Vitamin A: 2%
• Vitamin C: 3%
• Calcium: 2%
• Iron: 5%

As a mom of young kids, it is vitally important that I always have at least a couple of snacks packed in my bag whenever we leave the house. Store-bought granola bars are a great option due to their portability and long shelf life,

but even the “healthier” brands have a longer ingredient list than I would like, not to mention too much added sugar. Homemade granola bars solve those issues, and this recipe is super easy and quick!

The bars do not need to be baked, so they’re ready to eat in mere minutes. They’re soft & chewy with a healthy balance of nutrition and unrefined sweetener; and, of course, they’re absolutely delicious!

No-Bake Chewy Chocolate Chip Granola Bars {Gluten-Free}

by Lauren Zembron (adapted from Present Glo Bars in The Oh She Glows Cookbook by Angela Liddon)

Ingredients

• 1 1/2 cups gluten-free old fashioned rolled oats (you can certainly use regular old fashioned rolled oats if you don’t need a gluten-free recipe)
• 1 1/4 cups crispy brown rice cereal (naturally gluten-free; I love the Erewhon brand)
• 1/4 tsp Kosher salt
• 1/2 cup brown rice syrup or honey
• 1/4 cup all natural unsweetened peanut butter (the only ingredients should be peanuts and salt; you can also use almond butter)
• 1 tsp pure vanilla extract
• 1/2 cup dark chocolate chips

Instructions

Preheat oven to 300°F. Line an 8 x 8 inch square baking pan (a 7 x 11 rectangular pan also works) with parchment paper going both ways, making sure to leave enough overhang to assist you in taking the granola bars out of the pan.

In a large mixing bowl, stir together the oats, crispy rice cereal, and salt.

In a microwave-safe bowl, combine the brown rice syrup and peanut butter. Microwave for 30 seconds, or until the peanut butter has liquified. Add in the vanilla extract and stir until completely combined and smooth.

Spoon the wet ingredients into the dry and stir until well-combined. Make sure you scrape all of the wet ingredients out of the bowl and into the dry ingredients.

Stir in the chocolate chips.

Pour the mixture into the prepared baking pan and, using lightly wetted hands, press into an even layer. Lay an additional sheet of parchment paper on top of the mixture and firmly roll a pastry roller over the top to compact the mixture.

Place in the freezer to chill for 10 minutes. Lift the granola bars out of the pan by picking up the overhanging parchment paper, place on a cutting board, and cut into bars.

Store bars individually wrapped in an airtight container in the fridge.

Estimated Nutrition Per Serving (1 bar)

• Calories: 220 kcal
• Protein: 5g
• Carbohydrates: 27g
• Dietary Fiber: 3g
• Sugars: 13g
• Fat: 11g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 95mg
• Potassium: 145mg

I’m sitting here typing up this post on April 1st, while the sleet & snow falls outside. There are so many things I love about living in New England, but springtime snow is definitely NOT one of them. As much as I’m done with the cold, I’ve decided to embrace this (hopefully) last snowfall by staying inside, sipping piping hot tomato soup for lunch, getting in a lot of cuddles with the kiddos, cooking up a big comforting pot of Jessica’s chicken & dumplings for dinner, and baking these blondies.

I derived inspiration for these chewy bars from Detoxinista’s Paleo Almond Butter Blondies, which I made a couple of weeks ago and we scarfed down in just a matter of days. I kept the same concept of keeping the blondies free of flour, but I swapped the almond butter for peanut butter and added an extra egg so they would turn out even chewier. I also cut down a bit on the sugar, but not to fear, they are perfectly sweet enough!

The top of the blondies develops a crisp crust, but the insides stay soft and chewy; the perfect combination of textures in any kind of cookie bar. They’re super easy to whip up, take only 20 minutes to bake, and you probably already have all of the ingredients in your kitchen.

These blondies turned out to be the perfect antidote to the crummy weather, but I have a feeling I’ll be making them over and over again even as the snow melts and it begins to actually feel like spring outside.

Chewy Peanut Butter Chocolate Chip Blondies {Grain- & Gluten-free}

by Lauren Zembron (inspired by Detoxinista)

Ingredients (16 blondies)

• 2 large eggs, preferably organic
• 1 cup creamy/smooth all-natural unsweetened peanut butter, (the only ingredients should be peanuts and salt), preferably organic
• 1 tsp pure vanilla extract
• 1/3 cup unrefined granulated sugar, such as evaporated cane juice
• 1/2 tsp baking soda
• 1/8 tsp Kosher salt
• 1/2 cup dark chocolate chips

Instructions

Preheat oven to 350°F and line an 8 inch square (or 7 x 11 rectangular) baking pan with parchment paper (leave a bit of excess paper hanging over the sides of the pan to allow for easy removal).

Whisk the eggs in a large mixing bowl until lightly beaten, then stir in peanut butter, vanilla, sugar, baking soda, and salt with a rubber spatula or spoon until smooth. The batter will be very thick.

Fold in chocolate chips.

Spoon the batter into the prepared pan, and spread it into an even layer. A pastry roller comes in handy here.

Baking for 20 minutes (or 19 minutes if using a 7 x 11 pan), or until the tops of the blondies are golden brown. They will rise in the oven, but then deflate while they cool.

Let blondies cool completely before lifting them out of the pan using the overhanging parchment paper. Cut into squares.

Store in the fridge.

Estimated Nutrition Per Serving (1 bar)

• Calories: 220 calories
• Total Fat: 15g
• Saturated Fat: 3g
• Trans Fat: 0g
• Cholesterol: 16mg
• Sodium: 156mg
• Total Carbohydrates: 17g
• Dietary Fiber: 2g
• Sugars: 12g
• Protein: 6g

If you’re reading this post, that must mean that you haven’t given up on me despite my sporadic posting as of late; and for that, I wholeheartedly thank you! Life is happily crazy with two kiddos, and I am having difficulty finding time to devote to the blog. Nevertheless, I’m not giving up developing recipes and sharing them with you, so please stay tuned for more posts in the coming weeks!

So. These parfaits. We’re in the middle of a few day heat wave here in Massachusetts, and I’m mostly gorging on an abundance of fresh summer fruit… but chocolate hath no season, (neither do bananas, for that matter), so these parfaits are perfect any time of year. The dark layer is a rich chocolate peanut butter avocado pudding, and the light layer is a luscious banana “cream” made from cashews.

Obviously the flavor combination is a win, but what also works beautifully together is the dense texture of the pudding juxtaposed with the airy “whipped” consistency of the cream. Neither layer is overly sweet, which allows you to actually taste the flavors in each component.

An added bonus is that these parfaits require zero cooking! All you need are a good blender and food processor, and you’re set to go. Just grab a spoon, and dig in!

Chocolate Peanut Butter Pudding and Banana Cream Parfaits {No-Cook, Vegan}

by Lauren Zembron

Ingredients

For the chocolate peanut butter pudding

• 1 medium-sized ripe Hass avocado, (it should have black skin & yield slightly when gently squeezed), peeled & pitted
• 3 Tbsp pure maple syrup
• 3 Tbsp smooth natural unsweetened peanut butter (the only ingredients should be peanuts and salt), preferably organic
• 1/2 tsp pure vanilla extract
• 1/3 cup unsweetened cocoa powder
• tiny pinch salt
• 2 Tbsp nondairy milk of choice

For the banana cream

• 1 cup raw unsalted cashews, soaked in cold water for at least 8 hours (or 4 hours if you have a high speed blender)
• 2 medium-sized overripe (brown-skinned) bananas, peeled
• 1/4 tsp freshly squeezed lemon juice (this is to prevent the cream from browning; even with the addition of lemon juice, discoloration may occur if the cream sits for too long)
• 1/4 tsp pure vanilla extract
• 2 Tbsp pure maple syrup

Instructions

For the pudding

Place avocado, maple syrup, peanut butter, and vanilla extract into the bowl of a food processor and process until well-blended, scraping down the sides of the bowl as needed.

Add in the cocoa powder, salt, & milk, and process until well-combined.

For the cream

Drain the soaked cashews and place in a blender along with the remaining ingredients. Blend until smooth.

For the parfaits

Layer the pudding and cream into small glasses, refrigerate until chilled, and enjoy.

Estimated Nutrition per Serving

• Calories: 340 kcal
• Total Fat: 23g
  • Saturated Fat: 4g
  • Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 100mg
• Total Carbohydrates: 30g
  • Dietary Fiber: 11g
  • Sugars: 13g
• Protein: 9g
• Vitamin D: 0%
• Calcium: 8%
• Iron: 10%
• Potassium: 930mg

There’s no doubt about it: this granola is completely dessert-worthy! The oat mixture itself has all of the flavors of cookie dough, and when you add chocolate chips to the toasted oats, they melt into clumps of chocolate chip cookie deliciousness.

I’ve found, (thanks to my mom), that storing homemade granola in the fridge, especially during the warm summer months, allows it to maintain its crispiness better than leaving it out at room temperature. Refrigerating also prolongs the granola’s freshness; although that’s not much of an issue in our house considering the speed at which we polish off a batch of granola… especially this one!

I highly recommend enjoying this chocolatey granola as is, with a glass of ice-cold milk on the side.

Happy eating!

Chocolate Chip Cookie Dessert Granola

by Lauren Zembron

Ingredients

Instructions

Preheat oven to 275°F. Line a 9 x 13 inch rimmed baking sheet with a silicone baking mat or unbleached parchment paper.

In a large mixing bowl, whisk together the oats, almond meal, & salt. Add in the oil, sugar, maple syrup, and vanilla extract; stir until well-mixed.

Spread the mixture evenly on the baking sheet, pressing down lightly on the top to create an even layer. Bake for 20 minutes

Gently stir the granola, add in 1/2 cup of the chocolate chips, and stir to incorporate. The chocolate chips will melt, creating clumps of chocolatey granola… this is precisely what you want!

Repeat step 3.

Remove the granola from the oven and sprinkle evenly with the remaining 1/4 cup chocolate chips.

Let cool completely before eating. Store in an airtight container in the refrigerator.

Estimated Nutrition Per Serving (1/2 cup)

• Calories: 220 kcal
• Total Fat: 12g
  • Saturated Fat: 7g
  • Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 75mg
• Total Carbohydrates: 27g
  • Dietary Fiber: 3g
  • Sugars: 15g
• Protein: 3g

Snack cake. Those two words – individually – make me happy, but put them together and I’m downright blissful. Cake that you can justifiably get away with eating at any time of day? I’m in 100%. How about you? If for some odd reason you’re still not sold, just feast your eyes on that glossy peanut butter sauce…

… which, as it cools, slightly hardens into a caramely, sticky, delicious glaze crowning the chocolate chip-speckled banana cake below.

If there’s a more phenomenal flavor trifecta that peanut butter/chocolate/banana, then I have yet to taste it.

I could eat this snack cake all day long!

Chocolate Chip Banana Snack Cake with Peanut Butter Glaze

by Lauren Zembron

Ingredients

Instructions

Preheat oven to 350°F. Lightly grease an 9 inch pie plate (or cake pan).

In a medium mixing bowl, whisk together flour, baking soda, cinnamon, and salt.

In a large mixing bowl, whisk mashed bananas, oil, both sugars, egg, and vanilla extract until well-combined.

Add dry ingredients to wet and stir just until combined. Fold in chocolate chips.

Bake for 27-30 minutes, or until a wooden tester (or toothpick) inserted into the center of the cake comes out clean.

When the cake has about 5 minutes left to bake, make the glaze by whisking together the peanut butter, maple syrup, and milk in a small saucepan set over medium heat. Keep whisking until the mixture is smooth and drippy (about 3-4 minutes), then remove from the heat.

When the cake is done, pour the glaze evenly over the top and let the cake cool completely.

Estimated Nutrition Per Serving (1 slice)

• Calories: 325 calories
• Total Fat: 18g
  • Saturated Fat: 8g
  • Trans Fat: 0g
• Cholesterol: 60mg
• Sodium: 280mg
• Total Carbohydrates: 35g
  • Dietary Fiber: 2g
  • Sugars: 21g
• Protein: 6g

I typically eat plain yogurt, but when I was offered the chance to try Noosa Bhakti Chai and Pumpkin Yoghurt, I accepted without hesitation… and I am so glad I did because this yogurt is fantastic! Thick, rich, and creamy plain yogurt is swirled with ribbons of sweetly spiced yogurt.

It’s certainly dessert-worthy, but I made an overnight oats parfait with the Bhakti Chai Noosa, a ripe pear, and my Crunchy Chai Spice Granola Clusters, and it was the best breakfast I’ve had in quite a long time.

This parfait has everything going for it: flavor (hello double chai!), texture (creamy + crunchy), sustenance (oats), and a touch of decadence (delicious yogurt). I wrote the recipe to yield one serving, but I highly recommend doubling, tripling, or quadrupling the recipe so you can a) share or b) enjoy a few parfaits throughout the week (just wait until you’re ready to eat to assemble the different components!).

Chai Pear Overnight Oats Parfait

by Lauren Zembron

Ingredients (1 serving)

Instructions

The night before you intend to eat the parfait, combine the oats, yoghurt, milk, water, and chopped pear; stir to combine;, cover, and refrigerate overnight.

In the morning, layer the overnight oats with the granola clusters.Powered by Recipage

*I received free product in exchange for this post. All opinions are my own.

Estimated Nutrition Per Serving

• Calories: Approximately 400 calories per serving
• Protein: Approximately 12-15 grams per serving
• Carbohydrates: Approximately 70-80 grams per serving
• Dietary Fiber: Approximately 8-10 grams per serving
• Sugars: Approximately 35-40 grams per serving
• Fat: Approximately 7 grams per serving
• Saturated Fat: Approximately 1-2 grams per serving
• Cholesterol: Approximately 5-10 milligrams per serving
• Sodium: Approximately 60-80 milligrams per serving