Banana nut oat muffins (made in the blender)

So excited for how these came out! I honestly just threw ingredients in the blender (without measuring much) and they tasted great! These are my first muffins made in the blender, and I loved using the blender instead of hand mixing because the batter came out so smooth and evenly mixed! They are packed with protein from the oats, walnuts and chia seeds. Chia seeds are a great source of omega 3's among many other great health benefits. Since I was low on ingredients, I made a very small batch of only 4 cute lil muffins. I prefer to eat my food as fresh as possible, so I almost prefer this! These are easy and fast to make. These muffins are loaded with fiber, so they will keep you full. They make a great breakfast or snack to take with you on the go! 

I have been reading a lot about egg replacements, since eggs don't make me feel great. Chia seeds and banana are actually two great substitutes, so these have normal muffin consistency without the egg which is awesome. 

You can add more sugar if you'd like depending on preference, but bananas already have a high sugar content.

Recipe:

-1 cup of oat flour

-1 large ripe banana 

-1/4 cup of earth balance (or coconut oil) 

-1/8 cup of brown sugar 

-1 teaspoon vanilla extract

- 2 teaspoons chia seeds

-pinch of baking soda

-pinch of cinnamon 

-1/2 cup of chopped walnuts 

(Makes 4 muffins) 

I first blended oats in my vitamix (nutribullet / food processor works just as well!) until they were finely ground. I then added the banana, which I cut up into pieces to blend easier. I microwaved the earth balance to make it easier to add in, and kept adding the ingredients while the blender kept going! After everything was blended, I poured the mixture into a bowl and added the chopped walnuts (I wanted them whole instead of blended in, but if you prefer mixing them in go for it). Bake at 350 for 25 mins or until golden brown on the top. Enjoy! 

peanut butter rice crispy treats

I have recently tried Justin's amazing honey peanut butter, and I was inspired when I saw on their recipes they had an almond butter rice crispy treats. I personally prefer peanut butter, and I experimented and came up with my own recipe. I love how Justin's incorporates coconut oil into the recipe, because it is so good for you! Its a great alternative to butter or margarine when baking. Adding peanut butter to rice crispy treats also adds protein. It's hard to find marshmallows that are all natural, even some of whole food's brands have corn syrup. The original recipe calls for more nut butter and coconut oil, however I feel as though the taste is too overpowering and takes away from the light flavor of the treat. If you LOVE peanut butter, add double the amount! These treats are dairy and gluten free, so great for people with allergies!

Recipe:

-1/4 cup of Justin's honey peanut butter

-1 tablespoon of organic extra virgin coconut oil 

-5 cups of mini marshmallows (preferably natural ones!)

-5 cups of crispy rice cereal (preferably non-gmo!)

-dark chocolate chips 

Microwave the peanut butter, marshmallows, and coconut oil together for about 2 minutes, until it is all melted together and stir until smooth. Add the rice crispy cereal cup by cup into the marshmallow mixture and stir until mixed throughout. Spread the mixture onto a baking sheet lined with parchment paper. 

Microwave desired amount of chocolate to drizzle on top.

Cool the treats, cut them into desired size pieces, and enjoy! Store them in an airtight container at room temp :)