Breakfast, Snacks & Sweet Treats Recipes, in order:
*The recipes listed below that are in bold, black font are links to updated versions of the recipe. Click on the name to read more!
- Flourless Banana Nut Blender Muffins
- Whole Wheat, Refined-Sugar Free Banana Bread
- Healthy Pumpkin Banana Bread
- Healthy Homemade Trail Mix
- No Bake Energy Bites
- Banana Almond Butter Chia Proats
- Flourless Protein Pancakes
- Peanut Butter Banana Protein Smoothie
- Healthy Fruit Pizza
- Oat Bran Muffins
- Pumpkin Protein Pancakes
- Pumpkin Oat Cran Chocolate Chip Cookies
- Flourless, Eggless, Fudgy Black Bean Brownies
Peanut Butter Banana Protein Smoothie
One of my favorite things to have after a great workout (especially in the summer) is a refreshing protein smoothie. Banana + peanut butter is my favorite combo, so this smoothie is my go-to. I make it all the time and just eyeball the ingredients at this point. I’m sure you’ll love it so much that you’ll get there too. 😉
- 1 frozen banana
- ~1.5 tbsp PB2
- 1/3 cup vanilla Dannon Light & Fit Greek Yogurt
- 3 tbsp old-fashioned oats
- 1 scoop vanilla whey protein powder
- ¾ cup unsweetened Almond Milk (or skim milk)
- 1 cup ice
This makes for a perfect post-workout snack because it has carbs to replenish glycogen stores lost during exercise and protein to help repair and build the muscles you just sculpted!
Drink up! 🙂
Healthy Fruit Pizza – simplytaralynn.com
This is the dessert that I made for my Fourth of July festivities, and I have to admit, I was pleasantly surprised! I was a little hesitant just because I wasn’t sure how a crust made of only banana and graham cracker was going to turn out, but it was amazing! And the rest of it is so easy & healthy, it may just be my new go-to treat. It’s also so versatile! Since I made this specifically for Fourth of July, I used red and blue toppings, but it can be made with any and all of your favorite fresh fruits!
- 1 box square graham crackers
- 1 medium banana
- 1 tbsp honey
- 6 oz vanilla Chobani Greek yogurt
- 2 cups light Cool Whip
- Sliced strawberries
- Other fruit/nut toppings of choice
- Preheat oven to 350 F.
- Place graham crackers in a large bowl. Put your fist inside a cup and use the bottom of the cup to smash the graham crackers. (Can use a blender/food processer, but don’t crush into a dirt consistency.) You want to have a couple bigger pieces left to make the crust crunchier and keep a cookie texture.
- Add the ripe banana to the crushed graham crackers. Take your hands and combine the banana and grahams together. *You may use your electric mixer if you don’t want to use your hands.*
- When the banana and graham crackers are combined, add the ball of dough to a greased baking sheet. Flatten out the dough with your hands. Roll it out from the center going outward. Use your fingers or a roller.
- Fold the outer edges in and pinch the sides to form a crust.
- Drizzle the honey over the crust and spread it out with a spoon. This will give the crust a nice crispy texture on the outside, but keep it chewy on the inside.
7. Place the crust in the oven. Bake for approximately 15-20 minutes, but watch it closely because all ovens cook differently. Remove the crust when the edges are lightly brown and crispy. Don’t let them burn. Let it cool on the baking sheet; if you don’t wait for it to cool before you move it, it will break!
8. While the cookie cools, prepare the toppings. Combine the light Cool Whip and container of vanilla Greek yogurt together and place in the fridge to thicken. (approx. 20 minutes).
9. Once the crust has cooled, add the whipped topping to the center of the crust and spread evenly.
Decorate the pizza however you’d like using your toppings of choice.
Hint: use the leftover whipped topping as a fruit dip! Store leftover fruit pizza in the refrigerator.
Oat Bran Blueberry Muffins
Homemade oat bran muffins are a great alternative to big, store-bought muffins that are usually packed with calories and fat. Oat bran is a good source of soluble fiber, which can help reduce cholesterol. You can even make some healthy substitutions in this recipe, which is always a bonus in my book! These muffins are super easy to make, healthy, and perfect for breakfast on-the-go!
- 2 cups Quaker Oat Bran Hot Cereal, uncooked
- ¼ cup firmly packed brown sugar (or 2 tbsp. Splenda Brown Sugar)
- 2 tsp baking powder
- ½ tsp salt (optional – I didn’t use any!)
- 1 cup skim milk or 2% (I used skim)
- 2 egg whites, slightly beaten
- ¼ cup honey or molasses
- 2 tbsp vegetable oil (I substituted canola oil, because it is low in saturated fat, and high in monounsaturated fat, which is heart healthy! I highly recommend choosing canola oil over vegetable oil!)
- ½ cup fresh or frozen blueberries (optional, but such a yummy addition!)
- Preheat oven to 425 F.
- Line 12 muffin cups with paper baking cups or spray bottoms only with no-stick cooking spray.
- Combine dry ingredients; mix well.
- Add combined milk, egg whites (slightly beaten), honey and oil; mix just until dry ingredients are moistened. Do not over-mix.
- Fill prepared muffin cups about ¾ full.
- Bake 15-17 minutes or until golden brown. (Mine were perfect at about 14 minutes – every oven varies so watch carefully!)
Variations: stir into batter ½ cup fresh or frozen blueberries or 1 medium mashed, ripe banana. (I did blueberries this time, but next time I might try adding a banana and some dark chocolate chips!)
This recipe can be found on the back of the Quaker Oat Bran box, as well! Oat bran can be found in most grocery stores located by the other hot cereal. It may be in the health section – that’s where I found mine!
Nutrient Breakdown if you make 1 dozen muffins from the original recipe:
Nutrition information for 1 plain muffin – 120 calories, 3 g total fat, 0 g saturated fat, 0 mg cholesterol, 90 mg sodium, 19 g total carbohydrate, 2 g dietary fiber, and 4 g protein.
I made 16 muffins, and used Splenda Brown Sugar/canola oil/NO salt:
- Calories: 69
- Fat: 2.1 g
- Protein: 1.8 g
- Carbs: 11.7 g
Pumpkin Protein Pancakes
I am loyal to pumpkin all year round, not just during the fall/winter months. However, I believe that everyone should FULLY capitalize during pumpkin season and incorporate it into as many foods as humanly possible. Here’s a quick tip if you use pumpkin puree for a recipe but don’t need the whole can: pour the leftovers into a tupperware container and store it in the freezer, then throw it in smoothies, or thaw to use in other baked goods! This recipe is a slight twist on my original protein pancake recipe (listed above), but of course, involves a little less banana and a lot more pumpkin. 🙂 So tasty!
- 1.5 cups quick oats
- 1 scoop vanilla protein powder of choice
- 1/2 ripe mashed banana
- 1/2 cup pumpkin puree
- 1/2 cup fat free Greek yogurt
- 1/4 cup almond (or skim) milk
- 2 egg whites
- 1/2 tsp vanilla
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- Dash of cinnamon
- Dash of pumpkin pie spice
- Top with PB2 and chopped walnuts (optional)
- Combine all ingredients in blender and blend until it forms a smooth batter. (It will be a little thick – that’s okay.)
- Cook on a griddle until golden brown on both sides.
- Add toppings as desired.
Other topping ideas: bananas, vanilla Greek yogurt, peanut butter, honey, hemp or chia seeds – the possibilities are endless!
Seriously, I suggest you try these. ASAP. You will love them!!! PS: don’t forget that breakfast is most delicious at dinner time. ; )
Pumpkin Oat-Cran-Chocolate Chip Cookies
This is one of my favorite fall recipes, which of course, involves pumpkin. The unexpected combo of dried cranberries, chocolate chips, and pumpkin is surprisingly delicious – these cookies are just bursting with flavor! And I love the chewy texture that the oats give them. There is so much going on in these cookies, yet they are a piece of cake to make! Bring these along to your family Thanksgiving and you’ll be the most popular one in the room. : )
- ½ cup pumpkin puree
- ¼ cup Egg Beaters (or 1 large egg)
- 1 tsp vanilla extract
- ¾ cup whole wheat flour
- 1 and ½ cup old-fashioned oats
- 2 Tbsp Splenda Sugar blend (or ¼ cup granulated sugar)
- 2 Tbsp Splenda Brown Sugar blend (or ¼ cup dark brown sugar)
- ¼ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1.5 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground cloves
- ½ cup dark chocolate morsels
- ½ cup reduced sugar dried cranberries
- Preheat oven to 350 F. Line a baking sheet with parchment paper and set aside.
- In a mixing bowl, whisk together pumpkin, egg and vanilla until well combined.
- In a separate bowl, combine all remaining ingredients.
5. Drop by spoonfuls onto cookie sheets and slightly flatten. I usually prefer to spray the palms of my hands with non-stick cooking spray and use my hands to form balls with the dough.
6. Bake for 12-14 minutes until lightly browned. Note: I took my cookies out at 9 MINUTES and they were ready – so watch carefully! I recommend setting your timer for 9 minutes and adding more time as needed.
Allow to cool for a few minutes then DIG IN. 🙂
Flourless, Eggless, Fudgy Black Bean Brownies
I am the queen of healthy substitutions, if you couldn’t already tell. I always substitute applesauce for butter in baked goods, whipped cauliflower for mashed potatoes, Greek yogurt for hundreds of things — but black beans in brownies might just be my new favorite. If you are anything like my brother, you might be wondering, “But why would you possibly use black beans in a brownie recipe?” The answer is simple. This version is lower in fat and refined sugar than your typical Betty Crocker brownie-from-a-box mix, and the beans give them a huge nutritional boost! Just 1/2 cup of black beans offers up 6 grams of dietary fiber and 7 grams of protein. Hellooooo, satisfaction. Not to mention, they make the brownies so moist I might never turn back.
These brownies are incredibly delicious, gooey, fudgy, chocolatey and they don’t taste “healthy” whatsoever. Hint: don’t tell anyone the secret ingredient until they have already admitted that they are the best brownies ever.
I adapted my recipe from Chocolate Covered Katie’s blog. I made it my own by adding a whole banana, reducing the amount of oil, and a few other minor changes. You can click the link to see her original recipe, OR you can trust me and try my version. I promise you won’t be disappointed. 😉
- 1 15-oz can of low sodium or no salt added black beans (drained and rinsed verywell)
- 2 tbsp unsweetened 100% cocoa powder (I used Hershey’s)
- ½ cup quick oats
- ¼ tsp salt
- 1/3 cup honey*
- ½ Tbsp Splenda Sugar Blend for baking (or 1 Tbsp granulated sugar if you don’t have Splenda Sugar Blend)
- 1 very ripe banana (Mine was totally brown — the riper the better!)
- 1 tbsp canola oil
- 2 tsp pure vanilla extract
- ½ tsp baking powder
- ½ cup dark chocolate chips + 3 tbsp mini milk chocolate chips
- More chocolate chips sprinkled on top (optional)
- Walnuts sprinkled on top (also optional, but I decided I will definitely be doing this next time for some extra crunch & obvi some healthy fats!)
*Original recipe calls for pure maple syrup or agave – use either of these ingredients if you want to make them vegan
- Preheat oven to 350 F. Lightly grease an 8×8 pan with nonstick cooking spray and set aside.
- Combine all ingredients except chocolate chips in a food processor or a very good blender (like a Ninja or Vitamix), and blend until completely smooth, about 1-2 minutes. Scrape down the sides and continue blending/pulsing as needed.
- Once the mixture is smooth, stir in the chocolate chips and pour into prepared 8×8 pan. (If you want to sprinkle extra chocolate chips and/or walnuts on top, do so now.)
4. Bake the brownies for about 20-25 minutes. (I inserted a knife to test them around 18 minutes and they still seemed pretty runny; they were more fudge/cake-like around 24 minutes. I would recommend checking them around 20 minutes since all ovens seem to cook differently!)
5. Let brownies cool for about 10 minutes before cutting into them – if you can control yourself. ; )
Keep brownies in an airtight container and refrigerated for up to 5-7 days.
Similar to a fine wine and my looks, these brownies actually seem to get better with age. (Totally kidding about my looks, totally not kidding about the deliciousness that is these brownies.) But really, they are super tasty after chillin’ in the fridge for a few days. I keep waiting to bite into one and taste beans but it just doesn’t happen. They are just SO FREAKING GOOD. I also keep giving them away because I can’t keep my hands off of them.
Bedtime Snack Suggestion: These brownies pair really well with vanilla Greek yogurt, and they are sinfully delicious heated up alongside some vanilla FroYo. Ugh – the melty chocolate chips. It’s almost too much.
Recipe makes 9-12 brownies.