This is another breakfast favorite in my house!

1/2 cup oats
1/4 cup almond flour
2 eggs
1/4 cup nut butter
1/2 teaspoon baking soda
2 Tablespoons raw honey
2 very ripe, large bananas
2 Tablespoons ground flax seed
1 teaspoon vanilla

1. Throw everything in the blender and blend until smooth.
2. Grease mini muffin tinsCook for 10-12 minutes at 375 degrees or until toothpick.
3. Cook for 10-12 minutes at 375 degrees or until toothpick comes out clean.

Makes 8-10 muffins.


That’s what my girls call them anyway And I proudly hold the title of the best pancake maker in our house! My husband is an ah-mazing cook so I hold the pancake title with a lot of pride 🙂

If you want to be the best pancake maker ever too you can give my secret recipe a whirl!

1 cup unsweetened almond milk
2 large eggs
1 large ripe banana
1 tsp. pure vanilla extract
1 tsp. baking powder, gluten-free
1 tsp. cinnamon
1 dash sea salt
2 cups old-fashioned oats
1/2 tsp coconut oil
3 cups fresh mixed berries

1. Place all ingredients (minus the berries and coconut oil) in a blender, cover, and mix.
2. Heat coconut oil on non-stick skillet over medium heat.
3. Pour 1/4 cup batter onto skillet; cook for 2-3 minutes or until bubbles form around the edges of the pancake. 4. Flip and cook until no longer in batter form. About 90 seconds.
5. Continue until all the batter is gone.
6. Serve with fresh berries and enjoy!

Sweet tooth calling your name?

Try subbing ice cream for this frozen fruit and yogurt bowl instead. It’s a winner!

1 single serve container (6-8 ounces) of plain yogurt. I used So Delicious plain coconut milk yogurt.
1/2 cup frozen blueberries
1/2 a banana (cut up)
1 tsp almond butter
1 tsp chia seeds

1. Mix together the ingredients.
2. Enjoy!