Banana, Pecan, Dark Chocolate Muffins

I had a craving for a semi-healthy but super indulgent breakfast. Comfort food at its best. And then this happened…

Banana Pecan Choc Chip Muffins

I started with a recipe from Minimalist Baker, then made a few modifications to reduce refined sugar and increase nutritional content a wee bit. I did without the crumb topping in the original version, partially for health but mostly in the name of laziness. No regrets, friends. If you like things on the sweet side, increase to 1/2 cup of honey.
Minimalist Baker: Vegan Banana Crumb Muffins

Below is the updated list of ingredients with my changes, and mine only came out to 8 muffins.  Follow the instructions listed on the original recipe.  Prepare for bliss.

2 flax eggs (2 Tbsp flaxseed + 5 Tbsp water)
4 medium ripe bananas
1/3 cup honey/ maple syrup
1/4 cup raw coconut oil, melted
1 tsp vanilla extract
2 tsp baking soda
1/2 tsp sea salt
3/4 cup unbleached all purpose flour/ white spelt flour
3/4 cup whole grain spelt flour
1/2 cup rolled oats
1/4 cup pecans (this change is mainly because I’m not a fan of walnuts, feel free to stick to the original)
1/2 cup dark chocolate chips


Blueberry Muffins w/ Cinnamon Streusel

Blueberry Muffins w Cinnamon Streusel

Low in sugar and delicious to the max. I’m not a huge fan of sweet breakfasts so these are perfect for me– the streusel topping adds a nice sweet and crunchy touch, but still leaves you feeling clean. Find the recipe here: Oh She Glows: Mini Whole Wheat Blueberry Breakfast Muffins

I made a few modifications to the recipe so I could work with what I have…
8 tsp ground chia instead of ground flax
Whole grain spelt flour instead of whole wheat
I only had one cup of blueberries (sad, I know) but I went forward regardless
Light brown sugar instead of turbinado

Also, I didn’t have a mini muffin pan so I made full-size, and no liners so I lightly greased and floured the pan. It came out to 9 muffins, and I baked for 17 minutes.

Oatmeal Chia Breakfast Pudding

Time to get a little bit healthier, after New Year’s debauchery and yesterday’s birthday celebrations.  While this is by no means a leap into pure, clean eating, it’s still a step in the right direction.  Plus I got to discover a new food, known to healthy foodies everywhere: chia seeds!  Chia seeds boast an impressive nutritional profile, including some items that we’re often concerned about vegans getting enough of.  Highlights include Omega-3 fatty acids (found in certain fish, important for brain health), calcium, and protein.  See here for more information on chia seeds:
Huffington Post: Chia Seed Benefits

Back to the delicious breakfast I ate– a breakfast pudding made by overnight soaking, no cooking needed.  Here’s the recipe:
Big Flavors Tiny Kitchen: Easy Overnight Chia Breakfast Pudding

I didn’t add honey because the banana made the dish sweet enough, and I’m trying to detox a little :-).  Also, this recipe does make a good amount but you can easily keep leftovers in the fridge.  Though the color looks a little funky, the texture was awesome (use crunchy peanut butter if you have it).  Another winner!

Chia seed pudding

Carrot Coconut Pancakes

Yum!  Made these for my brother’s birthday breakfast, using this super easy recipe:  Minimalist Baker: Vegan Carrot Coconut Pancakes

Delicious, pretty healthy and delicious.  Although my pancakes weren’t exactly round and definitely not perfect, they were awesome… go to Minimalist Baker for more inspiring and beautiful pictures.  I will definitely be making this recipe again, no modifications needed except I wanted more– though the recipe says it serves three, two of us easily inhaled it!

Carrot Coconut Pancakes