Baked Peanut Butter and Banana Oatmeal Squares Breakfast Recipe

Peanut Butter & Banana Oatmeal Squares

Peanut Butter and Banana Breakfast Squares

If you’re a peanut butter lover AND watching your figure don’t walk, run to go make these healthy baked peanut butter and banana oatmeal squares!

These little squares are packed with flavor and super filling. Now you may be saying healthy oatmeal squares? But if you look at the recipe, there’s nothing “diet” about them. I mean they have butter and real sugar!

No skimping out on this one. If you’re like me and eat a hearty breakfast every morning, help yourself to two servings piled with bananas on top and non-fat vanilla yogurt on the side for an awesome and very tasty breakfast. Each square is only 4 WW+ points.

Seriously… go make these now. [Read more…]

Kitchen Sink Egg Cups {Breakfast Recipe}

Kitchen Sink Egg Cups

One of my favorite meals of the day is breakfast. The versatility of it, the flavors, the mimosas you can pair with it… So I love making breakfast foods. There’s one breakfast recipe that I make that EVERYONE asks for once they’ve tried it. And it’s a recipe I never make exactly the same each time. Don’t you love those types?

These egg cups are easy, portable, and re-heatable. You can switch out the meat, veggies and cheese for any other kind and they’ll taste equally as good. I love to add chicken sausage to give it a little kick every once in a while.

If you have a brunch to attend or a playdate to go to, bring these! They’re sure to be a hit. I know they’re a hit at my playgroup. And I have to thank my friend Rachel for introducing me to them.

Kitchen Sink Egg Cups

  • 4 pieces bacon, crumbled
  • 8 eggs, beaten
  • 1 (16 ounce) container fat free cottage cheese
  • 1 cup low fat cheddar cheese, shredded
  • 1 onion, diced
  • 3 cups swiss chard, washed and cut into small pieces
  • 1/2 cup all-purpose flour
  • 1/2 cup butter, melted
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside to cool. Crumble or cut up into smaller pieces.
Add onions into pan and sautee. When almost done add swiss chard and cook until wilted. Set aside to cool.

In a large bowl, combine eggs, cottage cheese, cheese, veggies and cooled meat. Cover and refrigerate overnight (or use right away).

The next morning, preheat oven to 350 degrees. Remove cheese mixture from refrigerator; stir in flour, butter, baking powder and salt. Spoon batter into 24 lightly greased muffin cups.

Bake in preheated oven for 25 to 30 minutes, until cups are slightly golden on top.

Apple Carrot Walnut Muffins {Breakfast Recipe}

I hosted a playgroup playdate at my house yesterday morning and didn’t really have much planned in the form of snacks. I had the usual toddler fair of goldfish, snappea crisps, and pretzels but nothing of substance for the mamas. So I asked Ethan what he wanted. And like your typical kid he asked for cupcakes. So I made the next best thing.

I grabbed one of my recipe books and started flipping. And fell upon a recipe that I had all of the ingredients for (sans a few substitutions). And the results were pretty darn yummy. I’ll definitely be making these muffins for future get-togethers.

Apple Carrot Walnut Muffins

Apple Carrot Walnut Muffins

  • 1 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon table salt
  • 1 egg
  • 1 cup greek fat-free yogurt
  • 2 teaspoons vanilla extract
  • 1/4 cup butter
  • 1 small apple, shredded
  • 1/2 cup shredded carrots
  • 1/2 cup pecans, chopped
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 tablespoon sugar
  • 1 teaspoon ground cinnamon

Preheat oven to 400 degrees. Grease a muffin tin or prep with cupcake liners.

In a large bowl whisk flours, sugar, baking powder, baking soda, spices, and salt together until well mixed.  In a separate large bowl whisk the egg. Add yogurt, vanilla, and butter. Stir until combined.

Add liquid ingredients to dry ingredients and mix just until incorporated together. Do not over mix. Batter will be thick and dough-like. Fold in apples, carrots, and nuts.

Use an ice cream scoop or spoon to fill muffin tins 2/3rds of the way full. Mix 1 tablespoon sugar with 1 teaspoon cinnamon. Top each muffin with sugar blend. Bake for 15-18 minutes or until golden brown.

12 servings | 3 WW+ Points*

*by omitting the nuts you can reduce this recipe to 2 WW+ points each

Apple Carrot Walnut Muffins 2


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