Category Archives: Breakfast

Vegan Banana Bread with Coconut Oil and Flax

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The picture doesn’t begin to do this banana bread justice.  It’s delicious!  Moist, yummy, and highly munchable.  My kids love it.  So much so that Clara and Anna got in trouble on Friday afternoon for ripping chunks of the warm loaf off and eating them in the kitchen while I was folding laundry.  Needless to say, even though the picture isn’t great, our loaf of banana bread didn’t look this nice for long…

I originally developed this recipe when I was out of eggs and wanted to make banana bread by replacing the eggs with flax.  I loved how it turned out so much that I’ve made it this way numerous times.  I think it yields a more flavorful loaf — with loads of extra fiber!

We ate this bread for dessert on Friday and breakfast on Saturday.   Gotta love recipes that double as a dessert and a breakfast! This banana bread receives 4 Wooden Spoons from our family.  Mike won’t touch anything that has banana involved.

5.0 from 1 reviews
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Vegan Banana Bread with Coconut Oil and Flax
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Serves: 4
 
Ingredients
  • 2 Tbsp flax seed mixed with 6 Tbsp water
  • 2 medium sized very ripe bananas, mashed
  • ½ cup sugar (I am sure you could replace with agave or honey, but I haven't tried it)
  • ½ cup applesauce
  • 3 Tbsp coconut oil
  • 1 tbsp vanilla
  • 1 tsp baking soda
  • 1.5 C flour (white/wheat/or a mixture)
  • ½ tsp salt
Instructions
  1. Preheat oven to 350. In a measuring cup, combine flax and water and stir. In a medium bowl, mash the bananas with the sugar, applesauce, and vanilla. Add the flax mixture and then add the baking soda, salt, and flour. Mix until just combined. Bake for 55 minutes. Moist and delicious! This recipe makes 1 loaf.

 

Banana Cinnamon Donuts

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I’ve been pining for donut pans for awhile.  I blame Pinterest.  Of course.  For Christmas, my MIL and Mike both bought me donut pans — one normal size and one mini and I’m enjoying trying my hand at baking donuts.

My trio loves anything with the word donut in it — so even if a few of the ingredients are questionable to them (such as bananas — Anna is the only one who will actually eat a banana) they will still eat it baked into a donut form.

Over the weekend, I had some bananas that were extra ripe, so I threw together these yummy banana cinnamon donuts.  I won’t say they are healthy — they aren’t.  But they still have to be better than the fried and processed ones.  They received Four Wooden Spoons from my family.  Mike wouldn’t even try them.  It’s the banana thing…  Honestly, the banana flavor isn’t super strong and if he didn’t know he wouldn’t even know it was in there.

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Banana Cinnamon Donuts
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Serves: 8
 
Ingredients
  • 3 small ripe bananas
  • ½ cup sugar
  • ½ cup vanilla Greek yogurt
  • ¼ cup unsalted butter, melted
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 heaping tsp cinnamon
  • 2½ cups flour
  • 1 tsp. baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup cinnamon chips (optional)
  • ¼ cup melted butter (topping)
  • ½ cup sugar and 2 Tbsp. cinnamon mixed (topping)
Instructions
  1. Preheat the oven to 325F. In a stand mixer, add the banana, sugar, and Greek yogurt. Add melted butter, eggs, and vanilla. Add flour, baking powder, and baking soda and mix until flour is incorporated. Fold in the cinnamon chips if desired. Spray donut pans with PAM baking. Scoop the batter into a Ziplock bag and snip the corner of one side of the bag to pipe into donut pans. Pipe batter ¾ full. Bake for 12 to 15 minutes. Remove on to cooling racks. While donuts are still warm dip into melted butter and roll in cinnamon/sugar mixture. Enjoy!

 

Sticky Buns

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For years, these sticky buns have been our Christmas morning breakfast. My mom started making them on Christmas morning when I was in high school and it became a tradition.  The best part about these rolls is there is relatively little prep work so they are quick and easy to throw to together before bed on Christmas Eve after an exhausting evening playing Santa.

On Christmas morning, just heat up the oven and bake for 30 minutes.  By the time we finished our stockings and Santa gifts, the rolls were ready to enjoy for an effortless Christmas breakfast that still tastes special.  I bet they’d be a great New Year’s Day breakfast too…

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Sticky Buns
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Serves: 8
 
Ingredients
  • 22 Rhodes dinner rolls, frozen
  • 6 Tbsp. butter
  • ½ cup brown sugar
  • 1 tsp. cinnamon
  • 1 small package Cook-n-Serve Butterscotch pudding mix
  • ½ cup chopped or halved pecans (optional)
Instructions
  1. Spray a bundt pan with PAM. If using pecans, distribute the nuts around the bottom of the pan and top with the frozen rolls. Sprinkle the pudding mix over the top. Meanwhile, melt the butter in a small saucepan. Add the brown sugar and cinnamon and cook until well combined. Pour the butter mixture over the top of the rolls. Leave rolls to rise overnight (or for at least 7 hours).
  2. In the morning, preheat the oven to 350. Bake for 30 minutes. Flip bundt onto a serving dish and serve.

We only did half of the pan with nuts, as the trio isn’t a big fan of them.  Anna and Clara each had two rolls but Bo didn’t have any this year.  I think he was too excited about his new gifts!We had a lovely holiday!  I hope your family did too!

All-Bran Muffins

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These aren’t the prettiest muffins ever, but considering the amount of fiber they pack, they are surprisingly tasty.  I made these on Tuesday morning.  I’ve been hitting the gym with a friend or two around 5 am on Tuesday and Thursday mornings, so by the time I showered on Tuesday, I was starving and wanted to make a warm breakfast that I thought the kids and I would both enjoy.  A quick flip through the cookbook and I settled on these — they pulled together very quickly and by the time I’d dried my hair, found the kiddos clothes for the day, and allowed them to open their Advent calendars, we were ready for breakfast.

The kids enjoyed these with butter served with milk.  I enjoyed mine with a cup of steaming hot coffee to kick-start my day in the right direction.  Next time, I think I’ll consider subbing the white flour for wheat and try subbing the sugar for honey.  Subbing the oil for applesauce also seems like a no-brainer. I’ll update this post with the results.

These muffins received 3 1/2 wooden spoons from the trio and me!

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All-Bran Muffins
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Serves: 6
 
Ingredients
  • 1½ cup All Bran Cereal
  • 1¼ cup milk
  • 1 egg
  • ¼ cup vegetable oil
  • ¼ tsp salt
  • 1 Tbsp baking powder
  • ½ cup sugar
  • 1¼ cup flour
Instructions
  1. In a large bowl, mix cereal and milk. Add egg, oil, salt, and sugar and mix well. Add the baking powder and the flour, stirring only until combined. Using an ice cream scoop, fill 12 muffin tins sprayed with baking PAM. Bake at 400 for 20 minutes.

 

Pancake Squares

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One of our new favorite breakfasts are these quick and easy pancake squares.  I originally found the idea on Pinterest and used the recipe from Big Red Kitchen.  After making them once, I quickly realized that I needed to make more to feed my growing kiddos (and if I wanted one for myself!) and adjusted the recipe with a few tweaks as well. Often, on school days, Bo would request pancakes and I’d try to steer him to something slightly less labor intensive.  It isn’t that making traditional pancakes is difficult – it isn’t – but it can be time consuming when trying to wrangle three kiddos out the door for school fully dressed and with well-packed lunches.  These square pancakes are the perfect compromise — all of the pancake flavor without having to spend 20 minutes at the stove.  I just mix up the ingredients, pour it in the pan, and while it bakes I can make the other breakfast components, finish packing lunches, and lay out their clothes for the day. Honestly, I think the taste of these pancakes is probably better than traditional pancakes.  They are fluffy and more cake-like — but with a pat of butter and warmed maple syrup, they are divine.  Bo agrees.  When I made them last week he ate four squares — and still wanted more!

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Pancake Squares
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Serves: 6
 
Ingredients
  • 1½ cups skim milk
  • 4 Tbsp melted butter
  • 2 large eggs
  • 2 Tbsp honey
  • 1 tsp vanilla
  • 2 cups all-purpose flour
  • 4 tsp baking powder
  • ½ tsp salt
Instructions
  1. Preheat oven to 350. In a large bowl combine the milk, butter, eggs, honey, and vanilla. Mix well. Add salt and baking powder. Stir in flour until combined. Do not over stir. Spray 9 x 13 inch dish with baking PAM and then pour in the batter. Bake for 22-25 minutes. Cut into squares and serve with butter and syrup.

Updated to add – try these sprinkled with mini-chocolate chips before baking. Delish!