Rise and Shine with these healthy and delicious Pumpkin Breakfast Cookies. Made with the wholesome ingredients you need to jump-start your day! A perfect grab and go breakfast that is gluten-free, dairy-free, and refined sugar-free.
Cookies for breakfast how can anyone turn that down! I think my kids may have been the most excites, ha! So you may be wondering why fall flavors in January… well obviously cause pumpkin can never really go out of season! Let me introduce you to the best Pumpkin Breakfast Cookies around!
So mornings are NOT my thing, I’ve tried multiple times to be a morning person but I am a tired and true night owl 🦉. During the week I like a quick and nutritious breakfast. One the kids can eat in the car on the way to school drop off if needed! These Pumpkin Breakfast Cookies are the perfect make-ahead breakfast to have on hand.
I love the versatility of these breakfast cookies, you can leave in the chocolate chips take them out, or sub them for any nuts or seeds. Adjust them to your liking you can’t go wrong with Pumpkin Breakfast Cookies!!
How To Make Pumpkin Chocolate Chip Breakfast Cookies
- Preheat your oven to 350 degrees F
- In a medium mixing bowl mash 1 ripe banana.
- Add in pumpkin, flax egg, almond butter, vanilla extract, and maple syrup. Mix till combined.
- Stir in almond flour, oats, baking soda, and cinnamon till combined.
- Fold in chocolate chips.
- Using a cookie scoop, drop balls onto parchment paper. Flatten tops to desired thickness the cookies won’t flatten when cooking.
- Bake cookies for 15 minutes. Let cool completely before serving.
- Enjoy!
Love breakfast, also try Banana Cinnamon Oatmeal, Gluten-Free Yogurt Banana Bread, Sweet Potato Pie Parfaits, and Maple Pear Baked Oatmeal.
Pumpkin Chocolate Chip Breakfast Cookies
Rise and Shine with these healthy and delicious Pumpkin Chocolate Chip Breakfast Cookies. Made with the wholesome ingredients you need to jump-start your day! A perfect grab and go breakfast that is gluten-free, dairy-free, and refined sugar-free.Â
Ingredients
- 1 ripe banana, mashed
- 1/2 cup pumpkin puree
- 1 flax egg, 1 tbsp ground flax + 2.5 tbsp water
- 1/4 cup almond butter
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1 cup almond flour
- 1 cup rolled oats
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 cup chocolate chips
Instructions
Preheat your oven to 350 degrees F
In a medium mixing bowl mash 1 ripe banana.
Add in pumpkin, flax egg, almond butter, vanilla extract, and maple syrup. Mix till combined.
Stir in almond flour, oats, baking soda, and cinnamon till combined.Â
Fold in chocolate chips.
Using a cookie scoop, drop balls onto parchment paper. Flatten tops to desired thickness the cookies won't flatten when cooking.Â
Bake cookies for 15 minutes. Let cool completely before serving. Enjoy!
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 98 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 9mg Sodium: 30mg Carbohydrates: 13g Net Carbohydrates: 0g Fiber: 2g Sugar: 7g Sugar Alcohols: 0g Protein: 2g
Banana Cinnamon Oatmeal
Simplify mornings with Banana Cinnamon Oatmeal. The most delicious, healthy, and quick breakfast! This recipe is dairy-free, gluten-free, and has no added sugars!
Growing up my absolute favorite breakfast was Trader Joe’s maple brown sugar instant oatmeal with a piece of butter toast! Oh My Gosh, I ate so much of it. Little did I know that oatmeal may be the easiest thing to whip up!
Made with 4 wholesome ingredients Banana Cinnamon Oatmeal is a quick and easy meal! There is no added sugar in the glorious bowl of oatmeal. Lately, this has been my breakfast and afternoon snack, I cant seem to get enough! I like to change the toppings, usually, I will use what I have but the combination always includes chia seeds berries and nut butter.
How To Make Banana Cinnamon Oatmeal
- In a saucepan over medium heat, combine 1 ripe banana mashed, almond milk, oats, and cinnamon. Stir and combine all ingredients.
- Bring to a boil then reduce heat and simmer uncovered for 7-10 minutes.
- Top with chia seeds, berries, and your favorite nut butter.
Love oatmeal, also try Maple Pear Baked Oatmeal!
Banana Cinnamon Oatmeal
Simplify mornings with Banana Cinnamon Oatmeal. The most delicious, healthy, and quick breakfast! This recipe is dairy-free, gluten-free, and has no added sugars!
Ingredients
- 1 ripe banana, mashed
- 1 cup almond milk
- 1/2 cup oats
- 1/4 tsp cinnamon
Instructions
In a saucepan over medium heat, combine 1 ripe banana mashed, almond milk, oats, and cinnamon. Stir and combine all ingredients.
Bring to a boil then reduce heat and simmer uncovered for 7-10 minutes.
Top with chia seeds, berries, and your favorite nut butter.Â
Notes
Optional toppings:
Berries, seeds, nuts, and nut butter.
Nutrition Information:
Yield:
1Serving Size:
1Amount Per Serving: Calories: 317 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 13mg Carbohydrates: 63g Net Carbohydrates: 0g Fiber: 8g Sugar: 22g Sugar Alcohols: 0g Protein: 8g
Blueberry Protein Oatmeal Cups + Video
Blueberry Protein Oatmeal Cups are a great make-ahead breakfast and a perfect healthy snack between meals to keep you satisfied. They are vegan, gluten-free, and delicious!
I love New Year’s and I love cleaning up my diet after the holidays, it just feels so right! I am well aware of the failure rate for New Year’s resolutions is about 80%, however, one of the best ways to set yourself up for healthy eating is to meal prep.
Meal prep is not my favorite but it sure as heck saves me from a bag of chips. I like to have snacks ready to go especially in the afternoons when I am carting my kids around. With the addition of protein powder to these Blueberry Protein Oatmeal Cups, you can be filled and energized. Both my kids love them with mini chocolate chips. These oatmeal cups are great for everyone! 
Serve Blueberry Protein Oatmeal Cups with your favorite nut butter and you have yourself a delicious snack!
How To Make Blueberry Protein Oatmeal Cups
- Preheat your oven to 350 degrees F. Prepare your muffin tin by spraying with cooking spray or lining with liners.
- In a large mixing bowl mash your banana.
- Add in almond milk, maple syrup, cinnamon, baking powder, salt, oats, and blueberries. Stir till combined. Lastly, add in 2 scoops of vegan vanilla protein powder and stir till combined.
- Evenly divide the mixture into your muffin cups.
- Bake for 25 minutes or until firm. Let cool before removing them.
Storing Blueberry Protein Oatmeal Cups
These oatmeal cups will last in the fridge for 7 days stored in a ziplock lock bag or sealed container.
Love easy vegan recipes, also try Vegan Banana Cinnamon Muffins!
Blueberry Protein Oatmeal Cups
Blueberry Protein Oatmeal Cups are a delicious, healthy, and foolproof. They are a great make-ahead breakfast and a perfect healthy snack between meals to keep you satisfied.Â
Ingredients
- 1 medium ripe banana
- 2 cups almond milk
- 1 1/2 tsp cinnamon
- 1 tsp baking powder
- 1/4 cup maple syrup
- 3 cups gluten-free rolled oats
- dash of salt
- 2 cups blueberries
- 2 scoops vegan vanilla protein powder
Instructions
Preheat your oven to 350 degrees F. Prepare your muffin tin by spraying with cooking spray or lining with liners.
In a large mixing bowl mash your banana.Â
Add in almond milk, maple syrup, cinnamon, baking powder, salt, oats, and blueberries. Stir till combined.
Lastly, add in 2 scoops of vegan vanilla protein powder and stir till combined.Â
Evenly divide the mixture into your muffin cups.Â
Bake for 25 minutes or until firm. Let cool before removing them.
Sweet Potato Pie Parfaits
Sweet Potato Pie Parfaits are naturally sweet and packed with essential vitamins and minerals to fuel your day! This healthy recipe is gluten-free, vegan-friendly, and refined sugar-free.
Happy New Year everyone!! There is so much newness in the air! I don’t know about you but after the holidays it just feels good to eat lighter! My goal is to eat a more balanced diet which will not be hard considering December felt like cookies and cocktails on repeat, ha! When I eat a lot of sugary foods I crave them, so I breaking that cycle this month.
I created this sweet potato parfait with the intention of it being an easy grab and go breakfast however it was sweet enough to be dessert and help curb my sweet tooth… damn those Chocolate Crinkle Cookies.. haha! So in order to not gravitate towards the junk, I decided to meal prep these Sweet Potato Parfaits and have when I am craving something sweet.
The best part about these Sweet Potato Parfaits is that it uses minimal ingredients. The sweet potato layers are like pudding. To top it off I used yogurt and a quick homemade topping for some extra crunch. This parfait is so filling, be sure to keep some extra topping close by!
Sweet Potato Benefits
After baking sweet potatoes I put them into the food processor, no peeling of the skin. The skins are full of vitamins and minerals including potassium, vitamin C, zinc and B vitamins. Eating sweet potatoes has many positive effects on your health including but not limited to gut health, healthy hair & skin and anti-inflammatory properties.
How do you make sweet potato parfaits
Topping
- Preheat your oven to 375 degrees and prepare a baking sheet with parchment paper.
- In a medium bowl combine all your topping ingredients till combined. Evenly spread out on your baking sheet and bake for 20 minutes turning once halfway. Let topping cool completely before transferring it to a container.
Sweet Potato Puree
- To a food processor add in your baked sweet potatoes including skins, 3 tbsp agave, cinnamon, and vanilla extract. Puree until completely smooth.
- Remove half of the puree and set aside.
- To the food processor add coconut milk and 2 tbsp of agave, process till combined.
- In six small jars layer parfaits in the following order, approximately 1/4 cup of sweet potato puree, approx 1/2 cup coconut-sweet potato puree, and a dollop of yogurt.
- Serve with the topping and fruit, enjoy!
Sweet Potato Pie Parfaits
Sweet Potato Pie Parfaits are naturally sweet and packed with essential vitamins and minerals to fuel your day! This healthy recipe is gluten-free, vegan-friendly, and refined sugar-free.
Ingredients
Topping
- 2 cups rolled oats (can use Gluten-Free)
- 1/2 cup pecans
- 1/2 cup sunflower seeds (I recommend using sprouted seeds)
- 1/4 cup hemp seeds
- 2 tbsp agave
- 1 tsp cinnamonÂ
- 1 tbsp coconut oil meltedÂ
Sweet Potato Puree
- 5-6 small baked sweet potatoes
- 5 tbsp of agave, separatedÂ
- 1 tsp vanilla extract
- 1 13.5 ounce can of coconut milkÂ
Instructions
Topping:
Preheat your oven to 375 degrees and prepare a baking sheet with parchment paper.
In a medium bowl combine all your topping ingredients till combined. Evenly spread out on your baking sheet and bake for 20 minutes turning once halfway. Let topping cool completely before transferring it to a container.
Sweet Potato Puree:
To a food processor add in your baked sweet potatoes including skins, 3 tbsp agave, cinnamon, and vanilla extract. Puree until completely smooth.Â
Remove half of the puree and set aside.Â
To the food processor add coconut milk and 2 tbsp of agave, process till combined.
In six small jars layer parfaits in the following order, approximately 1/4 cup of sweet potato puree, approx 1/2 cup coconut-sweet potato puree, and a dollop of yogurt.
Serve with the topping and fruit, enjoy!
Nutrition Information:
Yield:
7Serving Size:
1Amount Per Serving: Calories: 456 Total Fat: 29g Saturated Fat: 14g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 0mg Sodium: 578mg Carbohydrates: 44g Net Carbohydrates: 0g Fiber: 6g Sugar: 16g Sugar Alcohols: 0g Protein: 10g
Maple Pear Baked Oatmeal
Maple Pear Baked Oatmeal is a vegan-friendly, easy and healthy breakfast. Made with wholesome ingredients and comes together in 1 bowl.
It’s fall and I am all in on all the cozy dishes. Baked Oats are the perfect grab and go breakfast, however, it can be enjoyed as a snack too. As much as I love my eggs and toast in the morning it is nice to change it up.
The pecans used in this baked oatmeal give it an amazing nutty flavor and crunch. They can be omitted or subbed for any nut of your preference.
This baked oatmeal is nutritious enough to keep you full all morning and it tastes amazing. It has all the cozy fall flavors but honestly, it is perfect year-round! I enjoy mine with a dollop of Greek yogurt and a sprinkle of cinnamon! Sometimes after dinner, I will also eat it as dessert warmed up with a light drizzle of peanut butter and a few chocolate chips, amazing! SO you see, you can not go wrong with this baked oatmeal! The versatility of this dish is endless!
The flavor is:
- comforting
- nutty
- hearty
- & naturally sweet
Into easy breakfast? Also, check out Vegan Banana Cinnamon Muffins
If you make this recipe, share a photo on social media tagging @kayscleaneats and using the hashtag #kayscleaneats .
Maple Pear Baked Oatmeal
This Baked Oatmeal combines wholesome ingredients that can be adjusted to fit any dietary preference. You can make ahead and enjoy all week long! | 12 freestyle Points |
Ingredients
- 1 tbsp flax meal
- 2 cups almond milk
- 1/4 tbsp maple syrup
- 1 tsp vanilla extract
- 1/4 cup coconut oil, softened
- 2 cups old fashioned whole oats
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/3 cup pecan pieces
- 2 pears, thinly sliced
- pinch of salt
Instructions
Preheat oven to 350 degrees F. Spray a 9x9 inch baking dish with nonstick spray.
Whisk all ingredients together in one bowl. Pour into your prepared baking dish and top with pear slices. Alternatively, you can mix in the pear too.
Bake for 35 minutes or until the top is set.
Let cool 5 minutes before serving.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 291 Total Fat: 11g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 81mg Carbohydrates: 19g Net Carbohydrates: 0g Fiber: 3g Sugar: 12g Sugar Alcohols: 0g Protein: 2g
Spinach, Mushroom, and Feta Quiche
Spinach, mushroom, and feta quiche is loaded with fresh veggies and feta cheese. In fact, the flavor reminds me of Greek spanakopita. This quiche is super simple to make and wildly delicious. Start with a pre-made pie crust, sautee your veggies, whisk your eggs, and bake!
Quiche is easy to personalize you can almost always use your favorite veggies, cheese and even add in your favorite protein. It freezes well and is an easy reheat on the days you seem to not have enough time to make a meal. I love having it in the freezer for days when groceries are low and I want a home-cooked meal.
Can I bake it without a crust?
Absolutely! The same method as baking with a crust however generously spray your dish to avoid sticking. Cooking without a crust is a great low carb alternative.
How do I make Spinach, Mushroom and Feta Quiche?
-
-
Bake pie crust:Â Preheat the oven and bake crust for 10 minutes while you’re preparing the quiche.
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Cook the spinach and mushrooms:Â Melt butter in a non-stick pan and saute veggies. Let cool.
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Mix: Mix together eggs and milk and add onion salt, salt, and pepper.
-
 Combine: Stir in cheese and veggies into the eggs.
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Bake: Pour the filling into your partially baked pie crust and let the magic happen!
-
Spinach, Mushroom, and Feta Quiche
Simple and delicious!
Ingredients
- 1 tbsp butter
- 1 cup mushrooms sliced
- 3-4 cups baby spinach
- 4 large eggs
- 1 cup whole milk
- 1/4 tsp onion salt
- 3/4 cup feta crumbles
- salt and pepper to taste
Instructions
- Pre-heat oven to 375 degrees F. Place your pie crust on a baking sheet and bake for 10 minutes.
- Place butter in a nonstick pan over medium-high heat. Add in mushrooms and sauté till tender. Add in baby spinach and cook till wilted. Turn off heat and let cool slightly.
- In a medium sized bowl add the eggs and milk then whisk till combined. Season with onion salt, salt, and pepper. Gently stir in the feta cheese.
- Pour filling over your partially baked pie crust and bake for 35-40 minutes. Serve warm and enjoy!
Vegan Banana Cinnamon Muffins
 These vegan Banana Cinnamon Muffins are moist, perfectly sweet and crumbly on top! This egg-free muffin recipe is exceptionally delicious and easy to prepare. Â
Eat it for breakfast, a midday snack or even as a dessert. Utterly delicious with a cup of coffee or tea. I love having them warm with a little butter.  My kids are crazy about these vegan banana cinnamon muffins and make for a really easy lunchbox snack or an easy breakfast before school.Â
Together Fiori, my youngest and I had our first successful Fall baking day. However, I must note that the Fall season in Southern California starts off chilly in the morning, Spring by 10 am, full-blown Summer by 1 pm and back to fall around 6 pm! Not many seasonal changes around here. Â So to not swelter in my little kicthen we cranked up the AC to give us those fall baking vibes! We ate tons batter and made a royal mess, haha! I mean have you ever cooked with a toddler.. things just seem to splatter everywhere. And well the pile of dishes we were left with almost made me call Home Depot and inquire about a dishwasher, first world problems! One day I will get my dishwasher until then I’ll gratefully keep doing them by hand.Â
The texture of these Vegan Banana Cinnamon muffins is soft and flakey. The crumble does not get any simpler to make just mix coconut sugar and pecan pieces, that is it! These muffins came out exactly the way I was hoping for.  I am rarely disappointed by muffin recipies however I do find vegan baking a little of a challenge at times.  I am beyond ecstatic, jumping for joy happy with the way these vegan muffins turned out!Â
Put your spotty muffins to good use and whip up some epic Vegan Banana Cinnamon muffins!Â
Love baked goods, also try BlackBerry Banana Bars or Paleo Chocolate Chip Cookie Bars.Â
If you make this recipe, share a photo on social media tagging @kayscleaneats and using the hashtag #kayscleaneats.Â
Vegan Banana Cinnamon Muffins
The only vegan banana muffin recipe you will need! Super moist and delicious.
Ingredients
- 1 1/2 cups almond milk
- 1 tsp apple cider vinegar
- 1 1/2 cups flour
- 1/4 cup rolled oats
- 1 tsp baking powder
- 2 tsp cinnamon
- pinch of salt
- 2 large bananas
- 1 tsp vanilla extract
- 1/3 cup coconut oil softened
- 1/2 cup coconut sugar,, use 3/4 if you like a sweeter muffin
Topping Crumble:
- 1/4 cup pecans crushed
- 3 tsp coconut sugar
Instructions
- Preheat the oven to 350 degrees F.
- In a small bowl combine almond milk and apple cider vinegar, let sit until curdled.
- In a large bowl mix together the flour, baking powder, oats, salt, and cinnamon.
- In a separate bowl mash the bananas and mix in the coconut oil, coconut sugar, vanilla extract, and the milk mixture. Pour the wet mixture into the flour mixture and stir with a wooden spoon just till mixed. Don't over mix.
- In a small bowl combine the crushed pecans and coconut sugar.
- Spoon the mixture evenly into 12 paper muffin liners in a muffin pan. Sprinkle the pecan and sugar mixture evenly on top of each muffin.
- Bake for 26-30 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack and let cool. Enjoy!
Pumpkin Chocolate Chip Muffins
Nothing says October like Pumpkin Spice. Pumpkin Chocolate Chip Muffins are packed with pumpkin and topped with sugar. They are super moist and absolutely delicious. How else would I celebrate on the first day of October?
I could eat pumpkin muffins year-round. They give off all the cozy Fall feels. This time of year it seems like Trader Joe’s explodes with pumpkin everything and I am all for it! First on my list of pumpkin things to make is pumpkin chocolate chip bars. Next, these amazing Pumpkin Chocolate Chip Muffins!
Pumpkin muffins are a great pair to your cup of coffee or tea. Freezer friendly only takes second to reheat in the microwave. 
Pumpkin Chocolate Chip Muffins
Delicious pumpkin flavor with bursts of chocolate.
Ingredients
- 1 1/2 cups all-purpose flour, or gluten-free
- 1/2 tsp baking powder
- 2 eggs
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 1 cup pure pumpkin puree
- 1 tbsp almond butter any nut butter will work
- 1 cup brown sugar or coconut sugar, if you like a sweeter muffin add in another 1/2 cup
- 2 tsp pumpkin spice
- 1/2 cup chocolate chips
- dash of salt
Spice and Sugar topping
- 1 tbsp sugar
- 1 tsp pumpkin spice
Instructions
- Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with paper liners. Spray each of them with nonstick spray.
- In a medium bowl mix together your flour and baking powder then set aside.
- In a large bowl whisk together the pumpkin puree, eggs, coconut oil, vanilla extract, almond butter, sugar, pumpkin spice and salt.
- Whisk in the flour mixture to your large bowl of wet ingredients BUT be careful to not over mix.
- Fold in chocolate chips.
- In a small bowl combine sugar and pumpkin spice for topping.
- Divide the batter evenly among the 12 muffin liners and sprinkle each muffin with the sugar and pumpkin spice mixture.
- Bake for 30-35 minutes or until a toothpick comes out clean. Let cool 5-7.
Kale, Broccoli, and Cheddar Quiche
This is the tastiest and easiest broccoli, kale, and cheddar quiche recipe. Start with a pre-made pie crust, sauté your veggies, whisk your eggs and bake! You can personalize this quiche by us using your favorite veggies, cheese and even adding in your favorite protein.
Quiche is simple and a total crowd-pleaser also a great way to get in green veggies. You can eat it at any meal and it is very easy to reheat. This quiche is the perfect addition to your breakfast spread.
I think we can all agree quiche is the best party food, most adore it. Serve this up at your next shower, brunch or small gathering. Such a delicious and easy meal, you are going to love every last bite. If you do not like the strong flavor of kale swap it out for baby kale or spinach they are milder.
Can I bake without a crust?
Yes!! The same way you would bake with a crust just generously spray your dish with cooking spray to avoid sticking. I love crustless quiche however my kids love the crust!
How to make Kale, Broccoli, and Cheddar Quiche:
-
Bake pie crust: pre-heat your oven and bake crust for 10 minutes.
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Cook the kale, broccoli, and onion. Melt butter in a non-stick pan and sauté veggies till soft. Let cool.
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Mix: Mix together eggs and milk.
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Combine: stir in cheese and veggies into the eggs.
-
Bake: pour filling into your partially baked pie crust and bake!
Love quiche? Also try, Spinach, Mushroom, and Feta Quiche
Kale, Broccoli and Cheddar Quiche
Ingredients
- 1 tbsp butter
- 1 cup chopped kale stems removed
- 1 cup chopped broccoli
- 1/4 cup white onion diced
- 5 eggs
- 1 cup whole milk, can sub half and half or nonfat
- 1 cup shredded cheese
- salt and pepper
Instructions
- Pre-heat oven to 375 degrees F. Place your pie crust on a baking sheet and bake for 10 minutes.
- Place butter in a nonstick pan on medium-high heat. Add in the kale, onion, and broccoli. Sauté for 4-5 minutes till veggies are tender and fragrant. Turn off heat and allow to cool slightly.
- In medium sized bowl add the eggs and milk and whisk till combined. Season with salt and pepper. Gently stir in the veggies and cheese.
- Pour filling over your partially baked pie crust an bake for 35-40 minutes. Serve warm and enjoy!
Blackberry Banana Bread Bars
With a pint of blackberries ready to eat and a few sad bananas in the fruit basket, I went ahead and took matters into my own hands. Whipped up this unique ONE BOWL, refined sugar free, Vegan and gluten free banana bread with a blackberry twist. This is not your average banana bread its a light, healthy and utterly delicious take on it!
Using a minimal 8 ingredients and one bowl because lets be honest…dishes are the pits! These bars where a huge hit after school today with my kiddos! Kid and mama approved is always a bonus!! This berrylicious banana bread is my new favorite. It is extremely simple to make, slightly dense, packs a big flavor and perfectly moist! The kids enjoyed it with a ice cold glass of almond milk and I love mine with some tea or coffee. It can be made in a bread pan but I find it comes out best in a brownie pan.
To make start with a medium size bowl and combine your ripe bananas, coconut sugar, chia seeds, almond milk and coconut oil. Mash bananas while mixing all ingredients together.
Now that wet ingredients are mixed, add in your almond flour and baking soda. Mix in the dry ingredients.
Gently fold in your blackberries, and transfer to your prepared baking dish.
Place more halved blackberries on top and bake!
Blackberry Banana Bread Bars
Ingredients
- 2 bananas very ripe
- 1/2 cup coconut sugar
- 1 tbsp chia seeds
- 1/3 cup almond milk
- 1 tbsp coconut oil, melted
- 2 cups almond flour
- 1 tsp baking powder
- 1 cup blackberries halved
Instructions
- Pre-heat oven to 350°F, and greese a 9' x 13' cake pan, I use avocado oil spray.
- In a medium bowl combine the bananas, coconut sugar, chia seeds, almond milk and coconut oil. Comnine till all ingredients are well incorperated.
- Add in the almond flour and baking powder, combine till all ingredients are mixed in.
- Gently fold in 3/4 cups of the blackberries, reserve the rest for topping.
- Pour batter into prapred cake pan. Using the back of a spoon even out the batter. Top with the rest of your blackberries.
- Bake for 1 hr and 5 mins. Let cool and enjoy!! Stores great in fridge!