Breakfast Banana Muffins

These delicious banana muffins made with wholesome ingredients are healthy and satisfying enough to eat for breakfast. Plus, they taste like banana bread!

Ingredients

• Nonstick cooking spray (optional)

• 2 cups whole-wheat flour

• 2 tsp baking powder

• ½ tsp baking soda

• ½ tsp sea salt (or Himalayan salt)

• 1 large egg, lightly beaten

• ¼ cup honey

• ¾ cup unsweetened almond milk

• ¼ cup organic coconut oil, melted

• 1½ tsp pure vanilla extract

• 3 medium ripe bananas, mashed

Instructions

1. Preheat oven to 350° F.

2. Prepare 12 muffin cups by lining with muffin papers or lightly coating with spray.

3. Combine flour, baking powder, baking soda, and salt in a large bowl; mix well. Set aside.

4. Combine egg, honey, almond milk, oil, and extract in a medium bowl; mix well.

5. Add egg mixture to flour mixture; mix until just blended.

6. Gently fold in bananas.

7. Evenly divide batter among prepared muffin cups.

8. Bake 18 to 23 minutes, or until tester inserted into the center comes out clean.

9. Transfer muffins to rack; cool.

Slow Cooker Banana Bread Oatmeal

While birthday cake for breakfast might sound like the stuff of dreams, it certainly won’t help you fit into your skinny jeans. But this Slow Cooker Banana Bread Oatmeal might do the trick.

Ingredients

• 3 cups water

• 4 cups unsweetened almond milk divided use

• 1 cup dry steel-cut oats

• 3 large ripe bananas mashed

• 6 Tbsp. ground flaxseed

• 1 tsp. ground cinnamon

• ½ tsp. sea salt (or Himalayan salt)

• ½ tsp. ground nutmeg

• ¼ cup pure maple syrup

• 6 Tbsp. chopped raw walnuts

Instructions

1. Place water, 1 cup almond milk, oats, bananas, flaxseed, cinnamon, salt, and nutmeg in a 3-quart slow cooker; cover. Cook on low for 6 to 8 hours, or until oats are soft but chewy.

2. Top each serving evenly with maple syrup, walnuts, and remaining almond milk; serve immediately.

Recipe Notes

To make this recipe in an Instant Pot (programmable pressure cooker), follow these instructions:

• Lightly coat inside of 6-quart Instant Pot with nonstick cooking spray.

• Add 2 cups water, 1 cup almond milk oats, bananas, flaxseed, cinnamon, salt, and nutmeg.

• Follow manufacturer’s guidelines for locking lid and preparing to cook. Set to pressure cook on high for 10 minutes. (Cook for 12 to 13 minutes for creamy oatmeal.)

• Follow manufacturer’s guide for natural release, and wait until cycle is complete. Carefully unlock and remove lid, taking care that there is no remaining steam.

• Evenly top each serving with remaining almond milk, maple syrup, and walnuts.

Apple Cinnamon Quesadilla

Not only is this Apple Cinnamon Quesadilla a hit with the kids, it makes for a quick breakfast, healthier dessert, or a great midday snack.

Ingredients

• 1 (6-inch) whole wheat tortilla

• 2 Tbsp. cream cheese softened

• ½ tsp. ground cinnamon

• ½ tsp. raw honey

• ½ medium apple thinly sliced

Instructions

1. Spread half of tortilla with cream cheese. 

2. Top cream cheese with cinnamon, honey, and apple. Fold tortilla in half; cook in medium nonstick skillet over medium-high heat, for 4 to 5 minutes, turning once, until apple has softened and tortilla is golden brown. 

Slow Cooker Steel-Cut Apple Cinnamon Oatmeal

Slow Cooker Steel-Cut Apple Cinnamon Oatmeal. Set and forget it and wake up to a delicious healthy breakfast.

Ingredients

• Nonstick cooking spray

• 1½ cups water

• 1½ cups unsweetened almond milk

• 3 cups dry steel-cut oats

• 5 small apples chopped

• ¼ tsp. sea salt (or Himalayan salt)

• 1 tsp ground cinnamon

• 2 Tbsp. pure maple syrup

• 2 Tbsp. ground flax seed

Instructions

1. Lightly coat inside of slow cooker with spray.

2. Add water, almond milk, oats, apples, salt, cinnamon, maple syrup, and flax seed; mix well. Cook for 5 to 7 hours on low (or 2 to 3 hours on high), or until edges are brown but not burned.

Recipe Notes

• Times can vary. In order to make sure oatmeal doesn’t burn, test it out the first time during the day to see how long it takes the oatmeal to cook in your slow cooker.

• Leftover oatmeal can be stored in the refrigerator for up to 4 days, or frozen in individual portions.

Chocolate Eggnog Shakeology

Go ahead, curl up by the tree in your flannel pajamas with a mug of Chocolate eggnog.

Ingredients

• 1 cup unsweetened almond milk

• 1 cup ice

• 1 scoop Chocolate Shakeology

• ½ tsp. ground allspice

• 1 tsp. pure rum extract

Instructions

1. Place almond milk, ice, Shakeology, allspice, and extract ice in blender; cover. Blend until smooth.

Baked Vanilla Oatmeal with Nutmeg

This easy oven Baked Oatmeal recipe features old-fashioned rolled oats, raw honey, and unsweetened applesauce for a touch of natural sweetness.

Ingredients

• Nonstick cooking spray

• 3 cups dry old-fashioned rolled oats

• 1½ tsp. baking powder

• 1 tsp. ground nutmeg

• ¼ tsp. sea salt (or Himalayan salt)

• 3 cups unsweetened almond milk

• 1 tsp. pure vanilla extract

• 2 large eggs

• ¼ cup unsweetened applesauce

• 2 Tbsp. raw honey*

Instructions

1. Preheat oven to 400° F.

2. Lightly coat a 2-quart baking dish with spray. Set aside.

3. Combine oats, baking powder, nutmeg, and salt in a medium bowl; mix well. Set aside.

4. Combine almond milk, extract, eggs, applesauce, and honey in a large bowl; whisk to blend.

5. Add oat mixture to milk mixture; mix well.

6. Pour mixture into prepared baking dish.

7. Bake for 35 to 40 minutes, or until top has browned.

Sheet Pan Sweet Potato Hash With Eggs

This sheet pan sweet potato hash with eggs is an easy, high-protein breakfast!

Ingredients

• Parchment paper

• 2 medium sweet potatoes cut into 1-inch cubes

• 1 medium onion chopped

• 2 cloves garlic finely chopped

• 1 medium red bell pepper chopped

• 1 cup black beans drained, rinsed

• 1 cup corn kernels

• 1 Tbsp. + 1 tsp. olive oil

• 1 1/2 tsp. chili powder

• 1/4 tsp. ground cumin

• 1/4 tsp. ground smoked paprika

• 1/2 tsp. sea salt or Himalayan salt divided use

• 1/2 tsp. ground black pepper divided use

• 8 large eggs

• 2 Tbsp. finely chopped fresh cilantro

Instructions

1. Preheat oven to 400º F.

2. Line large sheet pan with parchment paper. Set aside.

3. Combine sweet potatoes, onion, garlic, bell pepper, beans, corn, oil, chili powder, cumin, paprika, ¼ tsp. salt, and ¼ tsp. pepper in a large bowl; toss gently to blend.

4. Place sweet potato mixture on pan. Bake for 18 to 20 minutes, stirring after 10 minutes. 

5. Create eight wells in sweet potato mixture. Gently crack an egg into each well. Season eggs with remaining ¼ tsp. salt and remaining ¼ tsp. pepper. Bake for 8 to 10 minutes, or until eggs are set.

6. Garnish with cilantro; serve immediately. 

Whole Wheat Waffles

Just because you’re eating healthy doesn’t mean you can’t have waffles. This recipe is a pretty classic waffle recipe with whole wheat flour swapped for standard all-purpose flour, but the addition of flaxseed takes its healthy factor up that extra notch. Make them ahead of time, freeze, and pop one in the toaster when the waffle craving strikes.

Portion Fix containers: 1½ Yellow, 1 tsp

Ingredients

• 2 cups whole wheat flour

• 1 cup all-purpose flour

• 1 Tbsp. baking powder

• ¼ cup ground flax seed

• ½ tsp. sea salt (or Himalayan salt)

• 4 large eggs lightly beaten

• 2¾ cups unsweetened almond milk

• ¼ cup pure maple syrup

• 2 Tbsp. sunflower oil

• Nonstick cooking spray

Instructions

1. Combine flours, baking powder, flax seed, and salt in a medium bowl; mix well. Set aside.

2. Combine eggs, almond milk, maple syrup, and oil in a large bowl; mix well. Add flour mixture. Mix until blended.

3. Pour ¾ cup of batter at a time onto hot waffle iron, lightly coated with spray. Cook waffles until golden brown and crisp.

4. One serving equals one waffle; leftover waffles can be wrapped up and frozen.

**EASY TIP: Don’t want to mix the flour and add all the extra ingredients just buy the Kodiak cakes. I add less water to make it thicker or I’ll add some PB2 to make the batter thicker to make waffles. Break out your waffle iron and BAMMMMMM!!! Yummy breakfast is served!   

Breakfast Quesadilla

These breakfast quesadillas are easy to prep and are a great grab-and-go breakfast during the week!

Ingredients

• 2 tsp. olive oil
• 1 medium onion chopped
• 1 medium red or orange bell pepper chopped
• 2 medium jalapeños seeds and veins removed, finely chopped (optional)
• 3 large eggs lightly beaten
• 4 large egg whites ½ cup
• 4 8-inch whole wheat tortillas
• ½ cup shredded cheddar cheese

Instructions

1. Heat oil in medium nonstick skillet over medium-high heat.

2. Add onion, bell pepper, and jalapeños (if desired); cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent. Reduce heat to medium-low.

3. Add eggs and egg whites; cook, stirring frequently, for 4 to 5 minutes, or until eggs are set. Remove from heat.

4. Top each tortilla evenly with egg mixture and cheese.

5. Fold each tortilla in half; cook in medium nonstick skillet over medium-high heat, for 4 to 5 minutes, turning once, until cheese is melted and tortilla is golden brown.

6. Tip: You can cook quesadillas you are going to eat or serve, and you can tightly wrap the others and refrigerate for 3 to 4 days (or freeze them). This is a great way to have breakfasts prepared in advance.