Baked Banana-Nut Oatmeal Cups
Muffins meet oatmeal in these moist and tasty grab-and-go oatmeal cups. Feel free to swap out the pecans for any other nut--walnuts would be great--or omit them altogether. Make a batch on the weekend and keep them in your fridge or freezer for quick and easy breakfasts all week. Reheat in the microwave for about 40 seconds.
Flourless Banana Chocolate Chip Mini Muffins
Pulsing rolled oats with eggs, banana, brown sugar and oil creates the moist dough of these chocolaty muffins without a bit of all-purpose flour. These are two-bite muffins with a dense and gooey texture. They're delicately sweet and rich, too, so baking them as mini muffins makes them a perfect snack or quick morning bite.
Pumpkin-Oat Mini Muffins
These gluten-free pumpkin muffins are packed with oats and chocolate chips. Plus, these mini pumpkin muffins are made entirely in the blender, making cleanup a breeze. If you'd rather make 12 regular-size muffins, bake for 18 to 20 minutes and let cool for 10 minutes before turning them out of the pan.
Muffin-Tin Quiches with Smoked Cheddar & Potato
Potatoes, cheese and greens make this mini quiche recipe delicious and satisfying. Bake up a batch over the weekend and you'll have breakfast available in a hurry for the rest of the week.
Fried Apple Pie Rolls
In this healthy take on apple pie, egg roll wrappers stand in for pie crust, saving you calories and the headache of rolling out dough. We like to use Granny Smith apples because they hold their shape and provide tart balance to the sweet filling. Try dipping these handheld crispy treats in whipped cream.
Pumpkin Banana Bread
Two favorite quick breads come together in this healthy pumpkin banana bread recipe. Pumpkin puree and mashed banana add sweetness to help cut down the amount of added sugar while ensuring this 100-percent whole-wheat loaf stays moist and tender.
Pumpkin Chocolate Chip Muffins
What could possibly make pumpkin muffins even better? Mini chocolate chips! Our healthy pumpkin chocolate chip muffins are made with white whole-wheat flour instead of all-purpose flour and are sweetened with just the right amount of brown sugar to make them sweet without being cloying.
Almond-Flour Zucchini Bread
Almond flour gives this tender gluten-free zucchini bread a boost of protein. Squeezing excess moisture from the zucchini prevents the bread from becoming too soggy. If you want to make it extra special, add some dark chocolate chips to the mix.
Flourless Blender Zucchini Muffins
The batter for these healthy gluten-free zucchini muffins comes together in a flash in your blender. And these tasty treats are baked in a mini muffin tin, so they're the perfect snack or quick breakfast. The chocolate chips are an optional but excellent addition.
Containing just two ingredients--self-rising flour and Greek yogurt--this healthy dough is a snap to make! It is exceptionally versatile; you can use it to make pizza and even bagels (see associated recipes). To make this dough whole-wheat or gluten-free, make your own self-rising flour by adding baking powder and salt to your favorite whole-wheat or gluten-free flour (see Tip).
Zucchini Banana Bread
Shredded zucchini and mashed banana complement each other and ensure that this wholesome loaf stays nice and moist. The banana adds sweetness to this quick-bread mashup for just the right flavor without too much added sugar.
By the end of the week, any bananas left in the fruit bowl are past their prime--just right for these moist bran muffins. Add a handful of dark chocolate chips to entice children to enjoy a fiber-rich treat.