Lemon Lift Morning Muffins

My son said: "Mom, these are the best banana muffins you have ever made!"

My neighbor said: "Those muffins you made for us the other day were really good!" (this from a boy who eats very little at my house) Also, I made a batch with added blueberries as a bread, and this boy also enjoyed a piece of that, and asked for seconds!

My daughter ate a bunch of pieces after her soccer and cross country practices, and that's ok because it's a bunch of nutritious ingredients! Breakfast, lunch, any time!

It is simply Smooth and Sweet Banana Bread minus 1/2 c water + 1 whole lemon.

This photo is of the wet ingredients for a DOUBLE batch!

Lemony Lift Morning Muffins

4 ripe bananas
12 pitted dates
1/4 c milled flaxseed
1/2 c water
1 lemon, quartered, seeds and stem removed
1 c (240 g) whole wheat flour
1 Tbsp baking powder
1 tsp baking soda

Combine top 5 ingredients (double batch pictured above) in strong blender such as our Blendtec blender. Measure dry ingredients, then add wet to dry. Bake at 350 for 30 min or so, let cool, and enjoy!

Daily Dozen Checkmarks: flax, grain, and 3 fruit (dates, bananas, and lemon)

Chocolate Cake Breakfast Muffins

Chocolate Cake Breakfast Muffins are a great way to start your day!

These treats are great for any time! They provide several Dr Greger check marks: 2 "other fruits", flax, and whole grains! Plus, they are nut-free, so they are great for school lunches and snacks!

You really can use this recipe as a healthy chocolate cake! It's very tasty and sweet!

Chocolate Cake Breakfast Muffins

10 dates, pitted

4 bananas (extra ripe = extra sweet)

1/4 c flaxseed, ground (so you absorb the nutrition, also I sometimes add another 1/4 c for more nutrition)

1 c warm water

2 c whole wheat flour (pastry flour makes them extra fluffy!)

1 Tbsp baking powder (Trader Joe's sells aluminum-free)

1 tsp baking soda

1/2 c cocoa, unsweetened (you could add a bit more for even more chocolaty treats)

Combine first 4 ingredients in blender. Combine last 4 ingredients in large bowl. Then add wet to dry and mix until well combined, careful not to over mix.

Pour batter into 9x9" pan and bake at 350 degrees for 40 min, or until cooked through. I love my silicone bakeware. 

You might notice, this is basically my Smooth and Sweet Banana Bread recipe plus 1/2 cup cocoa! So versatile! How do you mix it up?!

Here is another variation on proportions (without bananas) to make more of a "cookie" and it's still very nutritious!

Chocolate Brownie Muffin Tops

Delightful Dessert-y Snack

Sharing a savory snack!

It reminds me of a childhood treat of the extra pie crust around from the edges baked with cinnamon sprinkled over it!  Only, of course, this version is much healthier!

Chop, smash, or leave whole, 1-2 cups pecans.
Spread evenly over rimmed baking sheet.
Bake at 400 (convection) or 425 (conventional) for 10 min.
Let cool (be sure to taste some warm and toasty!) and pour into storage container.
Sprinkle nuts generously with cinnamon (around a Tbsp) and stir, or just close lid and shake.
Slice a banana and sprinkle as much of mixture on top, and enjoy!

Extra stays nicely for a few days, though it doesn't have much chance to sit around long before being gobbled up by me!...really good all by itself!

It's so healthy and simple! And YUM!  I adore those toasted pecans!  They're delicious with BRUSSELS sprouts!

Read here for the benefits of HEALTHY FATS, AND NUTS in particular!

COMMENTS: are you one to prepare for the holidays early, or wait until the last minute?  Or star early and still have things left to do at the end, like me!?