Eggless Banana Chocolate Chip Muffins

Eggless Banana Chocolate Chip Muffins

Let’s be real.  Shall we?  I’m not a person that enjoys fake people, fake smiles (and hellos) and fake food most of all.  How these phony things in life make us feel insecure, bored and unhealthy.  Think about it.  When a person says, “how are you?”  The general response is “good.”  Why would we bother say in passing,” well, today, I want to kick a hole in the wall due to the level of frustration I have experienced today!”  Can you imagine how that would go over???  Then there needs to be a sit down conversation as to why you would want to injure yourself and be destructive all in one setting.  Truly, don’t kick a wall, it lands you nowhere good.  🙂

What’s my “real” statement for today?  I have a love/hate relationship with bananas.  Oh they look so beautiful in the grocery store… and as I select a group, I think, “I’m going to eat these each day and be good to my body – and make the kids eat them too.”  And after two days of sitting on the counter, all of the other choices of food overrule those once lovely bananas.  Now starting to slightly spot, not looking so beautiful… but still edible.  Maybe I’ll have one today.  But no.  It never happens and so I force one of my kids to eat one, so there’s that.  Great parenting! Less guilt, right?  And then the tragedy begins, the spots darken and the odd pungent smell begins – and you know.  It’s time to make a decision.  Feel incredible guilt over the loss of a couple of dollars, or bake with them.

Most of the time, the trash can is the place those bananas go.  This year while working, I found it weight on my shoulders to have to cook with the bananas.  Cooking dinner was enough to deal with.  Baking was put on hold for the most part.  At one point during the school year, I made an executive decision to not buy them.  The counter looked barren and that brief emptiness didn’t last too long.  So, here we are.  Back to bananas on the counter again.  And this time, I forced my daughter to use a recipe and bake instead of pitching them in the trash.  She selected a recipe well, and we now have a healthy homemade breakfast ready for tomorrow!

Want the recipe?


  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 cup quick cooking oats 
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup miniature semisweet chocolate chips
  • 1/3 cup Oil (I used Grapeseed Oil)
  • 3 mashed medium ripe bananas


Heat oven to 375 degrees.  Grease a muffin pan with shortening (the recipe makes 12 muffins.)  In a large bowl, mix bananas and oil.  Add dry ingredients slowly to the wet mixture.  Add chocolate chips and mix.  Fill muffin tins 3/4 of the way.  The original recipe calls for liners, I didn’t do this, and it seemed to work out well.  Bake for 18 minutes.  Enjoy!

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Breakfast Cookies

Breakfast cookies

Let me get the record straight. These are not Paleo cookies however, they could be depending on what you decide to put in them. When I made this batch of cookies, I found the batter to be really runny, so I put in a LOT of oatmeal, and they turned out to be really delicious. The batch makes up quite a bit, so if everyone in your family is going to eat them, I would make the entire amount. If it’s just you, make 1/2 or freeze the cookies, as you will have more than you can eat by the end of the week.

Breakfast Cookies Recipe (Adapted from The Preppy Paleo)


  • 1/2 cup raw almond butter
  • 1/2 cup pureed pumpkin
  • 1/4 cup pure maple syrup or raw honey
  • 2 eggs
  • 1/2 tsp. vanilla
  • 1/2 tsp. baking soda
  • 1.5 tsp. pumpkin pie spice
  • 1/4 tsp. cloves
  • 1/4 tsp. salt
  • 2-3 cups mix-ins of choice**

**Coconut, dark chocolate chips, oatmeal, pepitas, walnuts, etc. (I used coconut, chocolate chips, dark dried cherries and oatmeal.)

Preheat your oven to 350 degrees. Line your baking sheet with a silicone mat or parchment paper and set aside.  In a large bowl, combine all of your ingredients. Drop in tablespoon sizes of batter onto baking sheet.  Bake for 12-15 minutes.  Let cool a few minutes and then place cookies on cooking rack.

French Toast Muffins – Paleo

Paleo French Toast Muffins

Lately, I have been viewing breakfast as the most difficult meal of the day eating Paleo. I’m not interested in eating eggs THAT much – no matter what the form. And egg whites are quite tasty, but again, it’s eggs. Paleo pancakes are a great change in flavor, but I know they are made primarily of eggs! And a smoothie on a chilly morning, as wonderful as they taste, makes me shiver  to even think of drinking it. Give me a cup of coffee or tea to start please!

Do you see where the problem is? I love love love baked goods in the morning and so much that if I don’t keep something like this in the house, I will cheat on forbidden foods. I attempted these delicious heavy muffins, just because the title alone made me crave french toast.

This recipe is not sweet, but it is sure wonderful in flavor and fills me up, (along with a piece of fruit to accompany it.) I tested it out on my kids and at first it was a no-go for them. Sure! They want sugar, but I am training their young minds to not have such a strong desire for sweets, so it’s a process. After day two, they did eventually decide that the muffins were tasty!

As this is not my recipe, I must pass the credit to a site – What I Gather.  Thank you Tarah for a great recipe!

Easy Protein Enriched Granola Bars

granola bars

Last week I taught a group of 3rd graders how to cook some healthy foods.  The real trick is getting them to eat this!  It’s not an easy task for us parents, and any way to get extra nutrition in the food, I’m all for it.  We had made some pretty sneaky foods this week, and some of the sweet treats, they fell for it!  They saw themselves putting the healthy foods into the batter, baked it, and forgot it was in the food item.  Score!!

We eventually dabbled into the granola bar journey.  I don’t know about you, but our family goes through a FAIR SHARE of granola bars.  Mostly as a snack, but I know in school year, the kids will be packing them up everyday to go with their lunch.  What can a Mom do, but shake our heads thinking, “well, it’s better than other foods they could be eating.”  But did you know that granola bars are ridiculously easy to make?  I made a batch with the class and was smacking my own forehead knowing that I should have been doing this all along.  My husband also snuck downstairs to “make sure the food was safe to eat.”  🙂  And after the class ate their samples, he snuck downstairs and grabbed a “few” more handfuls.  Can’t blame him!  They are that good.

I can’t take credit for the recipe, as I borrowed it from another wonderful blog site, Lauren’s Latest.  I also need to give credit to my Hubby for the protein addition that he came up with in the 2nd batch that I made for him, AFTER the camp was over.  What can I say… I’m a good wife to him.  He eats very healthy, and I like to make sure we as a family, all do this.  It makes it easier if all of us eat the same way, versus one drinking “pop” or another eating too much candy, or another chowing on Chinese.  (Who am I kidding?  We all have our cheat days!)

Recipe (slightly adapted from Lauren’s Latest):

  • 1/4 c. butter
  • 1/4 c. honey
  • 1/3 c. packed brown sugar
  • 1 TBSP protein powder
  • 1/2 tsp. vanilla
  • 2 c. quick cooking oats
  • 1 c. crispy rice cereal (I used Gluten-Free Whole Grain from Rice Krispy’s)
  • 2 Tbsp. mini chocolate chips


In a large bowl, mix oats and rice cereal together.  Set aside.  In a small pot, melt the butter, honey and brown sugar to a bubble.  Reduce the heat and cook for 2 minutes.  Pour in vanilla and stir.  Wait for 1 minute to let the mix cool, then quickly add the protein, stir and add the mixture to the dry ingredients.  Pour mixture into an 8×8 greased pan and press down lightly.  Add chocolate chips on top, or skip that step.  Cool to room temp for 2 hours or cool in refrigerator for 1 hour  until granola is set.  Cut and serve!