Recipe Post: Summer Playdates
My best friend has two little boys of her own and this summer we have gotten together a few times for lunch and a play date. Each time she visits our home, she comes baring scrumptious homemade treats! Today I thought it would be fun to share two of them with you! Both are delicious, healthy and wonderfully kid-friendly!
This first recipe I could not get enough of! My dear friend found this recipe through Pinterest. Here is the link to the original recipe: http://smashedpeasandcarrots.blogspot.com/2011/08/no-bake-energy-bites-recipe.html
No-Bake Energy Bites
(makes 18-20 bites)
You will need:
1 cup oatmeal
1/2 cup peanut butter (or other nut butter)
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flaxseed
1/2 cup mini chocolate chips
1 tsp vanilla
Mix everything above in a medium bowl until thoroughly incorporated. Let chill in the refrigerator for half an hour. Once chilled, roll into balls and enjoy! Store in an airtight container and keep refrigerated for up to 1 week.
This recipe is a great alternative on the traditional banana muffin, but with less sugar yet just as sweet!
Chocolate Chip Banana Oatmeal Muffins
You will need:
3 ripe bananas, mashed
1/2 cup brown sugar
1/2 cup sugar free Maple syrup (Maple Grove Farms brand)
2 teaspoons vanilla extract
1/3 cup vegetable oil
1 cup nonfat vanilla or nonfat plain Greek yogurt
1/2 cup mini semi-sweet chocolate chips
2 cups whole wheat flour
1 cup rolled oats
1/2 teaspoon ground cinnamon
1/2 teaspoon ginger
1 tablespoon baking powder
1/2 teaspoon baking soda
1. Preheat the oven to 350 degrees F (175 degrees C). Line a 12 cup muffin pan with paper liners or coat with cooking spray.
2. In a large bowl, stir together the bananas, brown sugar, egg, maple syrup, yogurt, vanilla, oil and chocolate chips. Combine the whole wheat flour, oats, cinnamon, ginger, baking powder and baking soda; stir into the banana mixture until blended. Spoon the batter into the prepared muffin cups.
3. Bake in the preheated oven until the tops spring back when lightly pressed, about 20-25 minutes. Cool for a few minutes in the pan before attempting to remove them. Makes 12 big muffins.