My favorite time of year is finally here! I don’t know about y’all, but the fall season is my absolute favorite time of year. The days begin cool down, the trees begin to change colors, and the air just has that crisp feeling that is so amazing. One of my favorite parts of fall is all things pumpkin come out to play. From coffee drinks, to pies, to waffles and pancakes, pumpkin has become a staple for fall cooking. One of my my go-to recipes during the fall is a pumpkin spice smoothie. It’s great as a quick and easy breakfast or snack. I also love that you can add in some additional ingredients to add in some extra nutrients like chia seeds or you could even add in protein powder for a post-workout smoothie.
1/2 Cup Pumpkin Puree
1/2 Ripe Banana
1 Cup Skim Milk or Almond Milk
1 Tablespoon Honey
1 Teaspoon Pumpkin Pie Spice
1/4 Teaspoon Vanilla Extract
1/2- 1 Cup Ice
Combine all ingredients in a blender and blend until smooth. I like to add about 1 teaspoon of chia seeds for extra nutrients like Omega-3, protein, and fiber.
I absolutely love bananas, but when I buy them I always seem to have a few that get a little too ripe for my liking. One day I decided to find a recipe that could utilize these bananas that I would normally throw away and create a healthy treat that could also satisfy my sweet tooth. These oatmeal cups are so easy to make and I almost always have the ingredients on hand, so I never have to have those pesky late night grocery store runs if I get the urge to make them. These are perfect for an on the go breakfast or an anytime snack. Enjoy!
3 mashed bananas( the more ripe the better because they will add more sweetness)
1 Teaspoon honey (depending on the ripeness of your bananas, you may or may not need the honey)
1 Cup of fat free milk (any kind will work)
1 Tablespoon baking powder
3 Cups old fashioned or rolled oats
1 Teaspoon vanilla extract
1/2 Cup natural peanut butter
1/4 chocolate chips
Preheat the oven to 375 degrees
Mix all ingredients together except for the chocolate chips and let rest while you prepare the muffin pans.
Spray a muffin pan with non-stick cooking spray.
Fold the chocolate chips into the muffin batter and divide the batter evenly into the muffin cups.
Cook for 20-30 minutes until firm and the edges start to brown.