As someone who’s always looking for easy ways to add more protein to everyday meals, this recipe has become a new favorite of mine! It’s simple, satisfying, and just the right mix of cozy and nourishing. My kids love a warm slice after school, and I love it with my morning coffee. Plus, it freezes beautifully, making it perfect for meal prep—so you can always have a healthy snack or quick breakfast ready to go.

So, whether you’re searching for a high-protein banana bread recipe, a healthy banana bread with almond flour, or just a fun way to use cottage cheese in baking, this loaf delivers. It’s Clean & Delicious comfort food you can feel good about sharing with your family (or keeping all to yourself!).

Let’s take a look at the ingredient line-up:

A note on the bananas. There is no such thing as a banana that has become too brown! The more brown speckles your banana has, the better. This is because bananas get sweeter as they ripen. So the next time you are thinking about tossing your brown bananas, remember this simple mantra:

“The browner the banana, the sweeter the bread — waste them not, bake them instead!”

What I learned when I tested this recipe:

• After the bread cools, it will dip a bit in the center. This is ok and to be expected. This is because the combination of cottage cheese, bananas, and almond flour holds a lot of moisture—but trust me, once the bread cools, it has the most delicious texture (tender and moist!).
  
• Which brings me to my next point…. You must not cut this bread until it cools for at least 20 minutes. I know you will be tempted, but I promise, your patience will be rewarded.

Cottage Cheese Banana Bread Made Easy

Ready to bake some magic? This cottage cheese banana bread is made all in one bowl! Just mash, mix, and bake your way to a moist, rich loaf that’s full of flavor in every bite.

Let’s Cook This Together: Step-by-Step Video Instructions!

Thanks so much for reading! If you make this recipe, I would love it if you could give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

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Cottage Cheese Banana Bread with Almond Flour

If you’ve been looking for a healthier twist on a classic, this Cottage Cheese Banana Bread with Almond Flour is it! It’s moist, tender, and naturally sweetened with ripe bananas—plus it sneaks in a little extra protein thanks to the cottage cheese.

Course breads + muffins, BREAKFAST, snack

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 10 servings

Calories 239kcal

Author Dani Spies

Ingredients

• 2-3 (250g) ripe bananas, mashed
• 1/2 cup (110g) low-fat cottage cheese, I use this one
• 1/4 cup (85g) maple syrup
• 1 egg
• 2 egg whites, (115 grams liquid egg whites)
• 1 teaspoon vanilla extract
• 2.5 cups almond flour
• 1 teaspoon baking soda
• 1.5 teaspoons cinnamon
• 1/2 cup chocolate chips

Instructions

• Preheat oven to 350ºF. Lightly grease a loaf pan and line with parchment paper.
• In a large bowl, combine mashed bananas, cottage cheese, maple syrup, egg, egg whites, and vanilla extract. Mix until well combined.
• Add almond flour, baking soda, and cinnamon. Mix until everything is combined and you have a nice hearty batter. Fold in the chocolate chips.
• Transfer the batter to the prepared loaf pan. Sprinkle extra chocolate chips over the top if desired.
• Bake in the oven for 50-55 minutes until lightly browned over the top and set through the center.

Video

Notes

Check the banana bread at the 20-25 minute mark. If it is browning too quickly place a piece of of foil over the top of the bread for the rest of the baking time.

Nutrition

Serving: 1slice | Calories: 239kcal | Carbohydrates: 17g | Protein: 9g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.02g | Cholesterol: 18mg | Sodium: 180mg | Potassium: 42mg | Fiber: 3g | Sugar: 11g | Vitamin A: 50IU | Vitamin C: 0.1mg | Calcium: 89mg | Iron: 1mg

© Clean & Delicious

The post Cottage Cheese Banana Bread with Almond Flour appeared first on Clean & Delicious.

Let’s talk about the ingredients you’ll need

Don’t blink or you’ll miss the simplicity of this recipe. All you need are these five everyday ingredients (so easy peasy!).

• Flour: Unbleached all-purpose flour serves as the base of the dough, providing the bagels with structure while maintaining their soft and chewy texture. I tested this recipe with whole wheat flour and oat flour as well. While they both work, they yield a denser end product.
• Baking powder: Don’t skip this (trust me, I learned the hard way ). It helps the bagels rise without yeast.
• Cottage cheese: The star of the show! I always use the low-fat variety and love the taste and texture of Good Culture cottage cheese. It’s so good.
• Egg: While an egg wash isn’t required, I highly recommend it. Brushing a little beaten egg over the bagels before baking gives them that gorgeous golden-brown color and helps the toppings stick. When I tested the recipe without it, the bagels still tasted great—but they looked a little pale and didn’t have that classic, glossy bakery finish. So if you’re not avoiding eggs, it’s a small extra step that makes a big difference.
• Optional toppings: Customize your bagels with everything bagel seasoning, seeds, dried aromatics, or shredded cheese for extra crunch and flavor.

Can I Make Gluten-Free Cottage Cheese Bagels?

Yes! When I made this recipe, I tested a couple of different options because I know some of our readers follow a gluten-free diet. Here’s what I discovered:

1. You can easily substitute the all-purpose flour with an all-purpose gluten-free flour. Look for a blend designed to replace all-purpose flour and already contains a binder, such as xanthan gum or guar gum (I Like Bob’s Red Mill). This helps mimic the elasticity and texture typically found in gluten. They won’t rise quite as much, but they are still tender and tasty.

2. Alternatively, you can make high-protein bagels using oat flour. While the final product was delicious, the oat-flour bagels were moister and denser than those made with white flour. They’re still tasty, just different from traditional bagels.

How to Make Baked Protein Bagels

I’m not usually the kind of girl who makes homemade bread (or bagels!), but since I’m obsessed with cottage cheese, I had to try this recipe, and let me tell you… They do not disappoint. The best part? They are so easy. I felt like a healthy home cook rockstar (and you will too!).

Once the crumbles form, trade your spatula for your hands and continue mixing the dough until it forms a smooth, slightly sticky ball that resembles fresh pizza dough.

Gently press a hole with your thumb in the center to form a bagel, and place it on parchment paper, adding flour as needed. Don’t aim for perfection here; let your bagels be rustic and homemade.

Brush each bagel with egg wash, dip both sides in your chosen seasoning, and place on the baking sheet.

Thanks so much for reading! If you make this recipe, I would love you to give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

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Baked Protein Bagels with Cottage Cheese (12g!)

Looking for an easy to make, healthy homemade bagel recipe that's packed with protein? These baked protein bagels with cottage cheese are the answer. Using just three main ingredients; flour, cottage cheese and baking powder, these high-protein (12 g!), no-boil bagels are light, fluffy and delicious. Say hello to your new favorite high-protein breakfast (or lunch!).

Course BREAKFAST

Cuisine American

Diet Low Calorie

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 bagels

Calories 167kcal

Author Dani Spies

Ingredients

• 1 cup (120g) unbleached all purpose flour
• 2 teaspoon baking powder
• 1.25 cups 2% cottage cheese, (I love Good Culture)
• 1 egg, beaten, (for egg wash)
• Optional toppings: everything bagel seasoning, poppy seeds, dried garlic flakes, dried onion flakes, sesame seeds, shredded asiago cheese

Instructions

• Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.
• In a large bowl whisk together flour and baking powder. Add the cottage cheese and mix with a fork or spatula until it looks like small crumbles.
• Working in the bowl, use your hands (or a rubber spatula) and continue mixing the dough until it comes together into a ball. It will be smooth, a bit sticky, and will begin to pull away from the sides of the bowl – it will resemble fresh made pizza dough.
• Transfer the dough to a lightly floured work surface and knead a few more times until no longer sticky. If needed, add an extra sprinkle of flour as you work.

  Use a bench scraper or a sharp knife to divide the dough into four equal portions. 
• With floured hands, shape each portion into a ball, then gently press your thumb through the center to form a bagel shape. Add more flour as needed to keep it workable. Place each bagel on parchment paper.
• Pour your seasoning of choice into a wide shallow bowl. Brush the top and bottom of each bagel with the egg wash and dip each side into the seasoning mixture and place on prepared baking sheet.
• Bake for 25-30 minutes until fluffy and puffed up on the outside and golden brown over the top. Allow to cool for 15 minutes before slicing and serving. Enjoy!

Video

Notes

• Flour your hands and board generously. This makes it easier to work with the dough.
• You can blend the cottage cheese beforehand if preferred. But I like the little craters created by the cottage cheese curds. 
• Don’t worry if your bagels are not perfectly shaped. They will look homemade and still taste delicious.
• If your cottage cheese is loose and liquid, strain the excess liquid by scooping the cottage cheese into a fine-mesh strainer and allowing the liquid to drip off.

Storage and freezing

Let the leftover bagels cool completely, then store them in an airtight container and refrigerate them for up to five days. I have read that some people prefer to store them at room temperature because they believe refrigerating them can cause them to become stale more quickly, but I disagree. I’d be curious to hear what you think?!

For extended storage, you can individually wrap each bagel and then transfer them to a freezer-safe bag, placing them in the freezer for up to 4 months.

I recommend slicing the bagels almost all the way through before freezing, so you can easily toast them directly from frozen.

Nutrition

Serving: 1bagel | Calories: 167kcal | Carbohydrates: 27g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 4mg | Sodium: 290mg | Potassium: 297mg | Fiber: 1g | Sugar: 2g | Vitamin A: 31IU | Calcium: 135mg | Iron: 2mg

© Clean & Delicious

The post Baked Protein Bagels with Cottage Cheese (12g!) appeared first on Clean & Delicious.

Since hiring a fitness coach last year, I have been on a mission to create high-protein versions of some of my favorite baked goods, and a high-protein banana bread was at the top of the list!

Adding protein-packed ingredients like Greek yogurt, eggs, egg whites, cottage cheese, and protein powder makes it easy to increase the protein content in recipes like pancakes, French toast, energy bites, oatmeal, and muffins. Because let’s be honest, a girl doesn’t always want to eat egg white muffins and tuna egg salad, lol!

Unlike traditional banana bread, which offers 3 grams of protein per serving, this healthy banana bread, packed with 14 grams per slice, keeps your blood sugar balanced and your appetite in check. Protein can also help support muscle maintenance, keep your hormones happy, and leave you feeling super satisfied after eating.

Let’s talk about the ingredients you’ll need

My protein banana bread recipe is filled with simple, wholesome ingredients. It bakes up light and moist and is, oh! so good. I love to enjoy it for a healthy snack or an addition to brunch or breakfast! Here’s everything you’ll need to make it:

• Oat flour is naturally gluten-free and packs more protein than traditional wheat flour. It’s super easy to make homemade oat flour (just blend up some rolled oats), or you can buy it at the store.
• Almond flour is naturally sweet, gluten-free, and offers 24 grams of protein per cup. It’s easy to make homemade almond flour, or you can save time by buying it at the store. This is my go-to almond flour for baking.
• Protein powder: I recommend whey protein(fast digesting) or casein protein (slow digesting) when baking to create the best texture, but plant-based protein can be used if preferred.
• Coconut sugar: A natural sweetener used in place of refined sugar.
• Baking staples: You’ll need baking soda and baking powder to ensure this bakes properly and has plenty of lift.
• Ground cinnamon adds a warm, cozy flavor to this recipe. Its ability to help regulate blood sugar is an added bonus!
• Bananas! The browner your bananas, the sweeter they will be! So choose super ripe bananas, mash them, and then measure 1 cup.
• Vanilla extract: As far as I’m concerned, all baked goods need some vanilla.
• Low-fat Greek yogurt adds moisture and another boost of protein. You can swap in vanilla or full-fat yogurt, which would be delightful.
• Whole eggs are super nutrient-dense and help to keep this banana bread nice and moist.
• Egg whites contain all of the protein inside an egg, so I’m adding them here to help keep the protein count high and the banana bread nice and light.
• Chocolate chips are sprinkled over the top! If needed, you can use dairy-free chocolate chips. Feel free to swap the chocolate chips for other banana bread mix-ins, like pecans, walnuts, or raisins.

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How to make banana bread with protein powder

Start the recipe by preheating the oven to 350°F (180°C) and lining a loaf pan with parchment paper or spraying it with cooking spray. (Be sure to watch the video below to learn the easiest way to line your loaf pan!)

Then, in a large mixing bowl, combine the dry ingredients: oat flour, almond flour, protein powder, coconut sugar, baking soda, baking powder, and cinnamon.

Next, whisk together the wet ingredients in a separate mixing bowl: Greek yogurt, mashed bananas, vanilla extract, egg, and egg whites.

Pour the dry ingredients into the wet ingredients and stir until just combined. Fold in chocolate chips.

Transfer the batter to the prepared loaf pan. Sprinkle with additional chocolate chips.

Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean. Check at 25 minutes and cover with tin foil to prevent the top from browning too much.

Helpful tips

• You can use frozen bananas! Just be sure to thaw them completely and drain the excess liquid so the loaf doesn’t become too wet.
• After 25 minutes, check the bread. If it seems to be browning too much on top, cover it with tin foil and continue baking. I always do this step!
• To ensure that the banana bread is fully baked, insert a toothpick or a knife into the center of the loaf. The bread is ready if it comes out clean or with a few moist crumbs. If there’s still wet batter on the tester, bake for a few more minutes and check again.
• Let the bread cool for about 20 minutes before slicing so it isn’t too crumbly. It’s great served warm, at room temperature or even chilled. I love to drizzle it with almond butter or peanut butter!

PROTEIN BANANA BREAD RECIPE VIDEO

More healthy, high-protein breakfast recipes

• Green Breakfast Smoothie
• Healthy Vegetable Frittata
• French Toast
• Spinach Frittata
• Cottage Cheese Pancakes

Thanks so much for reading! If you make this recipe, I would love you to give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

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Oh! So Good Banana Bread (with Protein Powder)

This homemade banana bread with protein powder is oh, so good and easy to make. Made with oat and almond flour, Greek yogurt, and protein powder, this protein-rich, blood-sugar-balancing banana bread packs 14 grams of protein per slice!

Course breads + muffins, BREAKFAST, snack

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 8 slices

Calories 425kcal

Author Dani Spies

Ingredients

• 1 cup (120 grams) oat flour
• 3/4 cup (72 grams) almond flour
• 1/2 cup (35 grams) protein powder
• 1/3 cup (55 grams) coconut sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1 cup (265grams) mashed ripe bananas (2-3 bananas, dependng on their size)
• 1 teaspoon vanilla extract
• 1/2 cup (120 grams) low-fat Greek yogurt
• 1 egg
• 1/4 cup (60 grams) egg whites (or two egg whites)
• 1/3 cup chocolate chips, plus extra to sprinkle over the top!

Instructions

• Preheat oven to 350°F (180°C) and line a loaf pan with parchment or spray with cooking spray. See the video to learn the easiest way to line a loaf pan.
• In a large mixing bowl, combine the dry ingredients: oat flour, almond flour, protein powder, coconut sugar, baking soda, baking powder and cinnamon.
  
• Whisk together the wet ingredients in a separate mixing bowl; Greek yogurt, mashed bananas, vanilla extract, egg, and egg whites.
  
• Pour the dry ingredients into the wet ingredients and stir until just combined. Fold in chocolate chips.
  
• Pour the batter into prepared loaf pan. Sprinkle with additional chocolate chips.
  
• Bake for 35-45 minutes, or until a toothpick inserted into the center comes out mostly clean. Check at 25 minutes and cover with tin foil to help the top from browning too much.
  

Video

Notes

Leftovers can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. 

To freeze, let the bread cool completely. Slice, store the individual slices in a freezer-safe container or zip-top bag and freeze for 2-3 months.

While whey and casein protein powders create the best baking texture, you can swap a plant-based option if preferred.

Nutrition

Serving: 1slice | Calories: 425kcal | Carbohydrates: 47g | Protein: 25g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 47mg | Sodium: 216mg | Potassium: 331mg | Fiber: 5g | Sugar: 17g | Vitamin A: 114IU | Vitamin C: 3mg | Calcium: 165mg | Iron: 3mg

© Clean & Delicious

The post Oh! So Good Banana Bread (with Protein Powder) appeared first on Clean & Delicious.

This oat-flour banana bread is a must-try! Swapping oat flour for traditional wheat flour is an easy and delicious way to level up your banana bread recipe! Oat flour is nutrient-dense and naturally gluten-free – and while you can buy it pre-made at the grocery store, you can make oat flour at home in just one 1-minute!

I also use oat flour to make my black bean brownies, spinach pancakes, protein banana bread, and pumpkin cookies. It gives baked goods a soft and tender texture!

This healthy banana bread is sweet, moist, fluffy and so very delicious! You can also customize this recipe with chocolate chips, shredded coconut, pecans, or walnuts.

Why you should make this recipe 

• Super easy: Just like most quick bread recipes, this loaf is simple and straightforward to whip up. It’s as easy as mixing dry ingredients and wet ingredients, separately, combining, and then baking.
• Healthy: Made with wholesome ingredients like oat flour, bananas, coconut sugar, and coconut oil, this bread is satiating and won’t make you feel weighed down. You can also feel good about feeding it to your family.
• Delicious: It’s incredibly flavorful, fluffy, and moist. It’s hard to stop at one slice!

Ingredients needed

This oat-flour banana bread recipe uses inexpensive, basic pantry staples. You’ll want to make this one again and again! Here’s everything you’ll need:

• Oat flour: Gives the bread structure and bulk with a soft and tender texture. Use certified gluten-free oat flour, if necessary.
• Baking essentials: You’ll need baking soda and baking powder to ensure this bakes properly and cinnamon and vanilla extract for flavor.
• Sugar: To keep this refined sugar-free, we like to use coconut sugar. However, you can use brown sugar or granulated sugar if preferred.
• Bananas: This recipe calls for 1 1/2 cups mashed banana, which is about 2 large bananas. To add natural sweetness to bread, be sure they are plenty ripe with lots of brown spots.
• Eggs: Three eggs provide structure and give this the right texture.
• Coconut oil: Just a bit of coconut oil makes this loaf perfectly moist.
• Chocolate chips: For additional sweetness and chocolate flavor. We like semi-sweet chocolate chips but feel free to use dark chocolate or milk chocolate chips. Use a dairy-free variety, if preferred.

*Make sure to check the recipe card for full quantities and ingredients.

How to make this recipe

1. Prep: Preheat the oven to 350°F. Grease and line an 8”x4” loaf pan with parchment paper so the parchment overhangs the sides of the pan for easy removal once the cake is baked. Set aside.
2. Mix dry ingredients: In a large bowl, whisk together the oat flour, baking soda, baking powder, cinnamon, and coconut sugar. 
3. Mix wet ingredients: In a separate large bowl, whisk together the mashed banana, eggs, melted coconut oil, oat milk, and vanilla extract. 

4. Combine wet and dry ingredients: Pour the liquid mixture into the dry ingredients and stir until just combined. Then, mix in ½ cup chocolate chips. 
5. Bake: Transfer the batter to the prepared baking pan and sprinkle with 2 tbsp chocolate chips. Bake in the center rack of the oven for 55-60 minutes or until a toothpick inserted into the center of the cake (not near a melted chocolate chip) comes out clean. 
6. Cool: Transfer the loaf pan to a wire rack to cool for 10 minutes. Then, lift up the parchment paper overhang to carefully remove the bread from the pan allowing it to cool on the wire rack for another 20-30 minutes before slicing.
7. Serve: Enjoy warm, once slightly cooled, or at room temperature.

Expert tips

This banana bread made with oat flour recipe is easy to make, but here are some tips to make sure it’s perfect every time:

• Bananas: You can ripen your bananas quickly by wrapping them in foil and popping them in the oven at 350°F for 10-15 mins. You can use frozen bananas, however, you’ll need to thaw them completely and then drain all of the liquid.
• Baking the bread: If you notice the top of the loaf is browning too quickly, loosely cover it with aluminum foil after about 30 minutes of baking.
• Allow to cool: Be sure to let the bread cool in the pan for at least 10 minutes before slicing. If you try to remove the bread from the pan right after it comes out of the oven, it will most likely crumble.

Frequently asked questions

Storage recommendations

• Storing leftovers: This will stay fresh and covered at room temperature on the counter for up to about 2 days. To store for up to about 5 days, place slices in an airtight container or bag in the fridge. To enjoy warm slices, heat in the microwave for about 10-15 seconds or in a toaster oven for a short time.
• Freezing: To store in the freezer, tightly wrap the whole loaf in plastic wrap, then place it in a resealable bag and freeze for up to 3 months. Thaw at room temperature, when you’re ready to enjoy it. You can also wrap individual slices in plastic wrap and store them in a resealable bag. Thaw slices at room temperature or microwave them for about 20-30 seconds.

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How to Make Banana Bread with Oat Flour

Learn how to make banana bread with oat flour. This recipe comes together easily with simple, nourishing ingredients and turns out perfectly moist and tender with delicious banana flavor. A great breakfast, snack or dessert option that's naturally gluten free.

Course breads + muffins, BREAKFAST, snack

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 12 servings

Calories 192kcal

Author Dani Spies

Ingredients

• 1 1/2 cups oat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/2 cup coconut sugar
• 1.5 cup mashed bananas (about 2 large bananas or 265grams)
• 3 eggs
• 1/4 cup refined coconut oil, melted
• 2 teaspoons vanilla extract
• 1/3 cup semi sweet chocolate chips 

Instructions

• Preheat the oven to 350°F. Grease and line a 8”x4” loaf pan with parchment paper so the parchment overhangs the sides of the pan for easy removal once the cake is baked. Set aside.
• In a large bowl, whisk together the oat flour, baking soda, baking powder, cinnamon and coconut sugar.
  
• In a separate large bowl, whisk together the mashed banana, eggs, melted coconut oil, and vanilla extract.
  
• Pour the liquid mixture into the dry ingredients and stir until just combined. Then, mix in ½ cup chocolate chips.
  
• Transfer the batter to the prepared baking pan and sprinkle with 2 tbsp chocolate chips. Bake in the center rack of the oven for 55-60 minutes or until a toothpick inserted into the center of the cake (not near a melted chocolate chip) comes out clean.
  
• Transfer the loaf pan to a wire rack to cool for 10 minutes. Then, lift up the parchment paper overhang to carefully remove the bread from the pan allowing it to cool on the wire rack for another 20-30 minutes before slicing.
  
• Serve warm, once slightly cooled, or at room temperature.
  

Video

Notes

• Storing leftovers: This will stay fresh covered at room temperature on the counter for up to about 2 days. To store for up to about 5 days, place slices in an airtight container or bag in the fridge. To enjoy warm slices, heat in the microwave for about 10-15 seconds or in a toaster oven for a short time.
• Freezing: To store in the freezer, tightly wrap the whole loaf in plastic wrap, then place it in a resealable bag and freeze for up to 3 months. Thaw at room temperature, when you’re ready to enjoy it. You can also wrap individual slices in plastic wrap and store them in a resealable bag. Thaw slices at room temperature or microwave them for about 20-30 seconds.

Nutrition

Serving: 1slice | Calories: 192kcal | Carbohydrates: 25g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 124mg | Potassium: 235mg | Fiber: 2g | Sugar: 10g | Vitamin A: 80IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg

© Clean & Delicious

The post How to Make Banana Bread with Oat Flour appeared first on Clean & Delicious.

Ingredients needed

French toast made with sourdough bread requires just a handful of simple ingredients. And it’s easy to make it dairy free by using your favorite plant-based milk. Here’s the lineup:

• Sourdough bread – I recommend using a sourdough baguette that is 2 to 3 days old, sliced into thick strips. The stale bread helps to soak up all of the egg custard.
• Eggs – French toast is also known as “eggy bread” because the bread is dipped into an egg custard mixture and then fried.
• Milk – Whichever milk you prefer will work in this recipe! Whole milk is great or try full fat oat milk to keep this dairy free.
• Maple syrup – We’re adding just a tablespoon of maple syrup to perfectly sweeten each piece of French toast. 
• Pure vanilla extract – Vanilla brings out the sweetness and adds warmth to this recipe.
• Cinnamon – This warming spice gets added into the egg mixture for flavor.
• Salt – To balance out the sweetness.
• Butter – Use butter to grease the pan or griddle for added richness.

How to make this recipe

This breakfast may look fancy and taste incredible, but it’s actually super easy to make!

Here’s a quick rundown of the process, but for full (printable) instructions, reference the recipe card at the bottom of the post.

1. Prep. Heat the oven to to 275 degrees, slice your bread and transfer it to a baking dish.
2. Make the custard. Whisk the eggs, milk, maple syrup, vanilla, cinnamon and salt together in a medium bowl. Pour the mixture over the bread slices and soak for 5 minutes per side.
3. Cook. Heat the butter in a large (12-inch) non-stick skillet over medium-high heat. When the butter is melted, arrange half of the bread in the pan. Cook until golden on both sides, 2-3 minutes per side. Transfer the cooked toast to a baking sheet and place in the oven to keep warm while the next batch cooks.
4. Enjoy! Serve warm, topped with some berries, butter and sifted confectioners’ sugar.

Storage tips

Leftover French toast stays fresh in the fridge for up to about 2-3 days or in the freezer for up to 2 months. If you’re planning to keep your French toast in the refrigerator, you can store it in an airtight container or ziplock bag. To store French toast in the freezer, wrap the slices individually in plastic wrap or separate the slices with parchment paper, then place all slices in a gallon size freezer bag.

How to reheat leftovers

The easiest way to reheat leftover sourdough French toast is in the oven or toaster oven. Reheat at 350 degrees for 10 minutes. If you’re starting with frozen French toast, you’ll want to add about 1-2 minutes more to the toasting time. You can also reheat in the microwave or in a skillet or on a griddle.

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Sourdough French Toast

Sourdough French Toast is such a delicious breakfast treat! It’s easy to make by dipping thick cut sourdough bread in the most delicious homemade cinnamon-flavored custard. This French toast will make any morning extra special. The perfect recipe for a weekend breakfast or a special occasion brunch!

Course BREAKFAST

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 257kcal

Author Dani Spies

Ingredients

• 1 sourdough baguette* 2-3 days old
• 3 large eggs
• ¾ cup (175 ml) whole milk or full-fat oat milk
• 1 tablespoon (15 ml) maple syrup plus more for serving
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 2 tablespoons (28 g) butter

To serve:

• Butter at room temperature
• Mixed fresh berries
• Confectioners’ sugar if desired

Instructions

• Preheat the oven to 275 degrees. Slice the baguette into 1-inch thick slices. Put the slices in a baking dish large enough to hold them in one layer.
  
• Whisk the eggs, milk, maple syrup, vanilla, cinnamon and salt in a medium bowl. Pour the mixture over the bread slices and soak 5 minutes per side.
  
• Heat the butter in a large (12-inch) non-stick skillet over medium-high heat. When the butter is melted, arrange half of the bread in the pan. Cook until golden on both sides, 2-3 minutes per side.
  
• Transfer the cooked toast to a baking sheet and place in the oven to keep warm while the next batch cooks. Serve warm, topped with some berries, butter slices and sifted confectioners’ sugar.
  

Notes

*Use a standard size baguette, typically 18-24-inches long.

French toast will keep refrigerated 2-3 days. Reheat at 350 degrees for 10 minutes.

Nutrition

Serving: 1serving | Calories: 257kcal | Carbohydrates: 38g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 607mg | Potassium: 165mg | Fiber: 2g | Sugar: 10g | Vitamin A: 296IU | Vitamin C: 1mg | Calcium: 159mg | Iron: 3mg

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The post Sourdough French Toast appeared first on Clean & Delicious.

Baked oatmeal is such a satisfying, nutritious morning meal and makes for a super convenient make-ahead breakfast. We especially enjoy oatmeal cups (lemon blueberry is another favorite of mine!) because they’re so great for a grab-n-go snack or breakfast.

The last couple of weeks, I’ve been baking up a batch of these carrot cake oatmeal cups on Sunday and we have breakfast or easy snacks to enjoy throughout the week. They’re kid-friendly, too – my kiddos LOVE this carrot cake version. This recipe is loaded with healthy ingredients — oats, carrots, raisins, and walnuts. The eggs bind it all together, and a light drizzle of cream cheese icing makes them taste like a treat.

How to make this recipe

Carrot cake-baked oatmeal cups are so simple to throw together! This recipe is really just a matter of stirring the ingredients together in one large bowl, pouring the mixture into a muffin pan, and baking.

For full, printable instructions, reference the recipe card at the bottom of the post.

1. Prep. Preheat your oven to 350 degrees F and line a muffin pan with liners and spray each one with nonstick cooking spray to prevent sticking.
2. Mix the wet ingredients. In a large bowl, whisk together the milk, eggs, maple syrup, and vanilla extract.
3. Add the dry ingredients. Stir in the oat flour, oats, cinnamon, baking powder, and sea salt with the wet mixture until fully combined. Fold in the shredded carrots, raisins, and walnuts.
4. Bake. Evenly distribute the batter between muffin cavities and bake for 25 to 30 minutes.
5. Cream cheese frosting. Make the frosting by stirring together all of the frosting ingredients in a small bowl. Then, scoop the frosting into a small ziplock bag and seal. Cut a tiny hole in the corner of the bag. Once the muffins have cooled, pipe the icing over the oatmeal cups. Serve & enjoy!

Frequently asked questions

Are these oatmeal cups healthy?

Made with wholesome old-fashioned oats, nutrient-rich carrots, nuts, eggs, and unsweetened almond milk, these oatmeal muffin cups are a highly nutritious breakfast option. They’re easy to make dairy-free, gluten-free, and refined sugar-free.

Can this recipe make regular baked oatmeal?

If you would rather make a full pan of baked oatmeal, simply pour the batter into a 9×9 inch pan that has been sprayed with cooking spray, and bake for 35 to 40 minutes until slightly golden brown on the edges and the center is set.

Can baked oatmeal cups be eaten cold?

Yes! Baked oatmeal is great cold, and if you enjoy chilled overnight oats, you’ll probably like baked oatmeal cups straight out of the fridge too. It’s surprisingly tasty that way, especially if you need a quick bite after a workout or an easy snack fix. Of course, if you’d rather your oatmeal be heated, simply rewarm in the microwave.

Are oatmeal cups good for meal prep?

Yes! These oatmeal muffins keep in the fridge for almost a week and they freeze beautifully! Allow them to cool completely after baking, then place them in a freezer-safe zippered bag or in an airtight container and freeze for up to 3 months. Be sure to label the bag with the date! When you’re ready to eat one, you can microwave it for 45 seconds to 1 minute or until warm.

Storage tips

Keep oatmeal cups fresh by storing them in a zippered bag or in an airtight container in the fridge for up to about 5 days. When ready to eat, reheat them in the microwave for 20 to 30 seconds or enjoy cold.

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Carrot Cake Baked Oatmeal Cups

Healthy carrot cake baked oatmeal cups packed with carrots, raisins and walnuts. These deliciously wholesome carrot muffins are naturally sweetened with pure maple syrup. Top them with a light cream cheese icing for a satisfying breakfast or snack!

Course breads + muffins, BREAKFAST, oatmeal

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 12 servings

Calories 240kcal

Author Dani Spies

Ingredients

• 1 cup unsweeteend almond milk
• .5 cup canned coconut milk
• 2 eggs
• 1/3 cup maple syrup
• 1 teaspoon vanilla extract
• 1 cup oat flour
• 2 cup rolled oats
• 1.5 teaspoon cinnamon
• 2 teaspoon baking powder
• .5 teaspoon sea salt
• 1 cup shredded carrots
• 1/2 cup raisins
• 1/2 cup walnuts

Cream Cheese Icing

• 6 tablespoons dairy free cream cheese (you can use any type of cream cheese if not dairy free)
• 2 tablespoons powdered sugar (choose a monk fruit option to cut back on sugar)
• 1/2 teaspoon vanilla extract
• 2-3 teaspoons almond milk or coconut milk
• 1/2 teaspoon orange zest

Instructions

• Preheat oven to 350 degrees F. Line a muffin pan with muffin liners and spray each one with nonstick cooking spray to prevent oatmeal cups from sticking. In a large bowl, mix together the almond milk, coconut milk, eggs, maple syrup and vanilla extract until smooth and well combined.
  
• Next stir in dry ingredients: oat flour, rolled oats, baking powder, cinnamon and salt; stir well to combine. Fold in shredded carrots, raisins, and walnuts.
  
• Evenly distribute oatmeal batter between muffin liners and bake for 25-30 minutes or until oatmeal cups are fragrant, golden brown and set.
  

Cream Cheese Frosting

• In a small bowl, mix together the cream cheese, powdered sugar, vanilla extract, almond milk and orange zest.
  
• Scoop icing into a small ziplock bag and seal. Cut a tiny hole in the corner of the bag. Once the muffins have cooled, pipe the icing over the oatmeal cups.
  

Notes

These oatmeal cups will keep fresh in an airtight container in the fridge for up to 5 days. They can be eaten cold or reheat them in the microwave for 20-30 seconds.

Nutrition

Serving: 1muffin | Calories: 240kcal | Carbohydrates: 31g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 173mg | Potassium: 327mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1921IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 2mg

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The post Carrot Cake Baked Oatmeal Cups appeared first on Clean & Delicious.

We’re obsessed with this chocolate banana bread! It’s supremely moist, intensely chocolatey and totally indulgent tasting. The best part is — it’s made with wholesome ingredients and filled with nutrients. We’re using almond flour to keep this recipe gluten & grain free and naturally sweetening the bread with 3 whole bananas and a small amount of maple syrup.

Ingredients Needed 

This chocolate banana bread is made with the perfect ratio of ingredients to give it a soft, tender crumb. Here’s what you’ll need:

• Almond flour – The use of almond flour adds healthy fats and makes this banana bread completely gluten & grain free. It also makes the bread perfectly soft and moist!
• Cocoa powder – Contributes the deep and intense chocolate flavor. I highly recommend using a high-quality Dutch-process cocoa powder for the best flavor.
• Baking essentials – We’re using baking powder, baking soda and salt to ensure this loaf bakes up with the perfect rise and texture.
• Bananas – To give the bread plenty of natural sweetness, be sure to use bananas that have lots of brown spots.
• Eggs – You’ll need two eggs to help with binding, give the bread structure and ensure it bakes up properly. To make this bread vegan, use two chia eggs.
• Maple syrup – To perfectly sweeten the bread.
• Vanilla extract – For a delicious cozy flavor!
• Chocolate chips – Any type of chocolate chips will work — semi-sweet, milk, dark, or chopped up chocolate. I like to use dark chocolate for the health benefits. To keep this bread dairy free or if you’re making it vegan, be sure to use dairy free baking chips.

How to Make It

Like most banana bread recipes, this one is easy and straightforward! Here’s the simple method:

Please see the recipe card for the full, printable recipe with all of the details.

1. Prep. Preheat the oven and line a loaf pan with parchment paper (learn how here).
2. Mix dry ingredients. In a large bowl, whisk together the almond flour, cocoa powder, baking powder, baking soda and salt.
3. Mash the bananas. Place the bananas in a medium bowl. Use a potato masher or fork to mash the bananas until they’re almost smooth.
4. Mix wet ingredients. Add the eggs, maple syrup and vanilla to the bananas and stir to combine.
5. Combine dry & wet mixtures. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in half of the chocolate chips.
6. Bake. Carefully pour the batter into the prepared loaf pan. Sprinkle the remaining chocolate chips evenly over the top of the batter. Bake for 45-50 minutes, or until the bread is fragrant and set through the center.
7. Serve. Cool completely. Remove from the loaf pan, slice and enjoy!

Tips for Recipe Success

This double chocolate banana bread is super simple to make, but here are some tips to make sure it’s perfect every time!

• Ripe bananas. If your bananas aren’t quite ripe enough, you can ripen them quickly by wrapping them in foil and popping them in the oven at 350°F for 10-15 mins!
• Mashing bananas. If you don’t want to take the time to mash with a fork or potato masher, use an electric hand mixer or blender to mash them quickly.
• Baking. After about 35 minutes of baking, if you notice the top of the bread browning too quickly, lightly cover it with foil.
• Cool the bread. Make sure to let your banana bread cool completely before removing it from the pan and cutting it into slices. As the bread cools, it will set, so if you cut it too soon you run the risk of it falling apart.

Frequently Asked Questions

Can I make this bread vegan?

Yes! I tested this recipe using 2 chia eggs in place of the regular eggs. The chia egg version is delicious, but it doesn’t rise up and even dips down a bit in the center after cooking. It’s also a bit denser and fudgier.

How do I know when the bread is done baking?

It can be tricky to know when quick breads are baked fully. However, when fully cooked, it will start to pull away from the edges of the pan slightly. Also, a toothpick (or knife) inserted into the center of the bread will come out clean or with just a couple of moist crumbs.

Can I make muffins instead of bread?

I haven’t actually made muffins using this recipe, but I think it would work great. It should make 12 muffins. Bake at 350ºF for 18-23 minutes or until tester comes out clean.

Make Ahead

This chocolate banana bread recipe is perfect for making a day in advance of when you plan to serve it. Just like classic banana bread, it’s always best the day after it’s baked, as the sugars release the bread gets sweeter!

Storage Recommendations

This healthy chocolate banana bread can be kept covered with foil or plastic wrap at room temperature for 1 to 2 days, then I recommend transferring to the fridge or freezer. I think it actually taste best cold!

Banana bread is very freezer-friendly! You can double the recipe to have a whole extra loaf to freeze, or freeze leftover slices of bread for up to 3 months. Tightly wrap either the whole loaf or individual slices in plastic wrap, then place in a resealable bag and freeze. Thaw your bread at room temperature when you’re ready to eat.

More Healthy Banana Recipes

Looking to use up your bananas? Give these delicious recipes a try:

• Almond Flour Banana Muffins
• Peanut Butter Banana Overnight Oats
• Strawberry Banana Smoothie
• Almond Flour Banana Pancakes
• Healthy Banana Bread Muffins

If you make and enjoy this banana loaf, be sure to leave a comment and ★ rating below letting me know how they turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).

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Chocolate Banana Bread

Healthy double chocolate banana bread is tender, moist and tastes like a fudgy brownie! This recipe is made with almond flour and perfectly sweetened with ripe bananas and a touch of pure maple syrup. It's paleo, dairy free and gluten free and can also be made vegan. The perfect way to use up your overripe bananas! 

Course breads + muffins, BREAKFAST

Cuisine American, dairy free

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12 servings

Calories 205kcal

Author Dani Spies

Ingredients

• 2 cups extra fine almond flour I use Bob’s Red Mill
• 6 tablespoons cocoa powder
• 1.5 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 3 brown bananas mashed (12-14 ounces)
• 2 eggs
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips

Instructions

• Preheat the oven to 350ºF (180ºC). Line a loaf pan with parchment paper (learn how here. In a large bowl, whisk together the almond flour, cocoa powder, baking powder, baking soda and salt.
  
• Place the bananas in a medium bowl. Use a potato masher or fork to mash the bananas until they’re almost smooth.
  
• Add the eggs, maple syrup, and vanilla to the bananas and mix until combined.
  
• Pour the wet ingredients into the dry ingredients and stir until just combined. Add and stir in half of the chocolate chips.
  
• Carefully pour the batter into the prepared loaf pan. Sprinkle the remaining chocolate chips evenly over the top of the batter.
  
• Bake for 45-50 minutes, or until the bread is fragrant and set through the center. Cool completely. Remove from the loaf pan, slice and enjoy!
  

Video

Notes

Keep bread covered with foil or plastic wrap at room temperature for 1 to 2 days, then store in the fridge or freezer.
Bread freezes well for up to 3 months. Tightly wrap either the whole loaf or individual slices in plastic wrap, then place in a resealable bag and freeze. Thaw your bread at room temperature when you’re ready to eat. 

Nutrition

Serving: 1slice of 12 | Calories: 205kcal | Carbohydrates: 22g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 160mg | Potassium: 220mg | Fiber: 4g | Sugar: 13g | Vitamin A: 75IU | Vitamin C: 3mg | Calcium: 86mg | Iron: 1mg

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The post Healthy Chocolate Banana Bread appeared first on Clean & Delicious.

I love banana muffins! Whether it’s my banana oatmeal muffins, gluten-free chunky monkey muffins, or these almond flour banana muffins – I love them all! Bananas are a great source of potassium, vitamin B6, and fiber (plus they’re delicious). So what could be better than making muffins with them?

These Keto, paleo, grain-free almond flour banana muffins are a great breakfast or snack. They’re perfect for anyone who wants to cut back on sugar and carbs OR simply wants to level up their muffin game! My almond flour banana muffins are moist, fluffy, and delicious. With only natural ingredients, they will keep your cravings at bay without sacrificing flavor!

The base of these banana muffins is made with almond flour which is a naturally sweet flour that is high in protein and healthy fats. It’s a great way to level up your ingredients when trying to cut back on refined flours, and it’s super easy to work with. Almond flour can be used in sweet and savory recipes, so it’s a great way to add some variety to your diet.

If you are looking for a vegan option, you can swap out the eggs for flax or chia eggs. This will create a denser, bread that is not as fluffy but still has great flavor. I find the vegan version is best-served cold! To make a flax egg, combine one tablespoon of ground flaxseed meal with three tablespoons of water. Mix well and set aside for 5-10 minutes to thicken. You can also use ground chia seeds instead of flax to replace the eggs!

Let’s get baking!

Why You’ll Love These Almond Flour Banana Muffins 

• They’re Keto-friendly, lower in carbs, paleo, grain-free, naturally sweetened, and taste amazing.

• They’re a great source of protein and healthy fats.

• Kids & adults alike both love these almond flour banana muffins, so they’re family friendly.

• They’re perfect for breakfast, a snack or packed in lunch boxes and they offer the same kind of comfort as a classic banana bread muffin.

• You can easily make them vegan with one simple ingredient swap.

Equipment Needed To Make Banana Bread Muffins

• 12-cup muffin pan
• Muffin liners
• Cooking Spray
• Large Bowl
• Medium Bowl
• Rubber Spatula
• Wire Cooling Rack

Ingredients You’ll Need To Make These Healthy Chocolate Chip Banana Muffins

• blanched almond flour (I use super fine almond flour)
• baking powder
• baking soda
• sea salt
• ripe bananas (the browner the better)
• large eggs (or flax or chia seed eggs)
• monk fruit blend (or maple syrup, honey or coconut sugar)
• vanilla extract
• chocolate chips (I like these stevia-sweetened chocolate chips)

How To Make Almond Flour Banana Muffins

• Preheat the oven to 350 (180 C) degrees. Line a 12-cup muffin pan with muffin liners or grease the pan.

• In a large bowl, whisk together the almond flour, baking powder, baking soda, and salt.

• Place the bananas in a medium bowl. Use a potato masher or fork to mash the bananas until they’re almost smooth.

• Add the eggs, monk fruit (or maple syrup), and vanilla to the bananas and mix until combined.

• Pour the wet ingredients into the dry ingredients and stir until just combined. Add half of the chocolate chips and stir them in.

• Divide the batter into all the muffin cups. Sprinkle the remaining chocolate chips evenly over the top of the batter. 

• Bake 20-22 minutes until the muffins are puffed and golden brown. Cool 5 minutes, then transfer to a wire rack to cool completely. 

Notes:

• Sweetener: I like to use a monk fruit erythritol blend – this is a great option if you are looking for a sweetener that is anti-inflammatory and does not affect blood sugar like traditional refined sugars. Alternatively, maple syrup, coconut, and/or honey would also work as well.

• Chocolate Chips: I like to use stevia-sweetened chocolate chips to keep the sugars a bit lower for this recipe – but you can use any chocolate chip you like or have on hand. And, of course, if you are opting to make these muffins vegan, be sure to choose a plant-based chocolate chip.

How To Store Almond Flour Banana Muffins

These chocolate chip banana muffins will keep well in an airtight container for up to three days at room temperature and up to one week in the refrigerator. They can be frozen too, for up to 3 months! Make a double batch and freeze one set for a quick and easy breakfast on the go!

Almond Flour Banana Muffins FAQs

What other healthy flour can I substitute for the almond flour in this recipe?

If you don’t want to use almond flour, coconut flour, or another grain-free option would work well.

Is coconut flour better than almond flour?

No. Both almond and coconut flour are great options if you’re looking for grain-free flour – however, they have different textures and flavors, so it really comes down to personal preference. They are not an even swap, you would need to tweak the ratio of ingredients if you wanted to use coconut flour.

As far as nutritional differences go, coconut flour has fewer vitamins and minerals, a higher carb count, and less fat than almond flour. Calorically it is lower. It is not the best option if you are trying to eat low-carb or are on a keto diet. 

What other add-ins could I try in this recipe?

Some other great options for add-ins are blueberries, cranberries, pecans, or walnuts. Or you can make these chocolate chip banana muffins with nuts and berries! Be creative and have fun experimenting to discover your favorite combo.

Are almond flour banana muffins healthy?

Yes! These low-carb almond flour banana muffins are made using all-natural ingredients – no refined sugars and no grains.

Can I use regular sugar instead of a sugar substitute?

Yes, but I don’t recommend it. If you don’t need these banana muffins to be keto or low-carb, then you can use regular sugar or another sweetener of your choice in this recipe. The end result will be slightly different from the original recipe, and the nutritional value will be impacted.

How is almond flour different from regular flour?

Almond flour is made from blanched almonds and has a lower carbohydrate count than regular white flour. It also has a higher protein content and is gluten-free. Almond flour is often considered a “healthy” flour option for baking.

Do I have to add the chocolate chips to this banana muffin recipe?

Nope! If you’d prefer a chocolate-free version of these muffins, leave the chocolate chips out. Omitting the chocolate chips will not affect the final taste or sweetness level of these muffins. Play with different mix-ins like; walnuts, pecans, raisins, shredded coconut, or cranberries.

Why do you recommend using a cooling rack?

I always like to use a wire cooling rack after baking anything – this allows the air to circulate around the food and helps them cool quicker. This is especially important with delicate baked goods like muffins, so they don’t get soggy or gummy. BUT – it’s okay to skip this step as well. Whatever makes things feel easy works for me!

More Banana Recipes To Enjoy!

• Banana Oatmeal Pancakes
• Peanut Butter Banana Overnight Oats
• Healthy Banana Bread Muffins
• Banana Oatmeal Muffins
• Banana Protein Muffins

Thanks so much for reading! You can watch the video down below and if you make this recipe I would love for you to give it a ★ rating below.  And be sure to follow me on YouTube, Instagram, and Facebook for more healthy food inspiration.

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Almond Flour Banana Muffins with Chocolate Chips

These almond flour banana muffins are easy to make and great for meal prep. Store them in your fridge for up to 5 days or 3 months in the freezer.

Course breads + muffins, gluten free, paleo

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 12 muffins

Calories 194kcal

Author Dani Spies

Ingredients

• 2 1/4 cup almond flour
• 1.5 teaspoons baking powder
• 1/4 teaspoon sea salt
• .5 teaspoon baking soda
• 3 ripe bananas (12-14 ounces)
• 3 tablespoons monk fruit*, (sub maple syrup or honey if preferred)
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips
• 2 eggs

Instructions

• Preheat the oven to 350 (180 C) degrees. Line a 12-cup muffin pan with muffin liners or grease the pan.
• In a large bowl, whisk together the almond flour, baking powder, baking soda and salt.
• Place the bananas in a medium bowl. Use a potato masher or fork to mash the bananas until they’re almost smooth.
• Add the eggs, monk fruit (or maple syrup) and vanilla to the bananas and mix until combined.
• Pour the wet ingredients into the dry ingredients and stir until just combined. Add half of the chocolate chips and stir them in.
• Divide the batter into all the muffin cups. Sprinkle the remaining chocolate chips evenly over the top of the batter. 
• Bake 20-22 minutes, until the muffins are puffed and golden brown. Cool 5 minutes, then transfer to a wire rack to cool completely. 

Notes

*I like to bake with a monk fruit blend as it is anti-inflammatory and does not affect blood sugar levels like traditional sweeteners.  You can swap in maple syrup, honey, or coconut sugar if preferred.

Muffins will keep 5-7 days when stored in the fridge or can be frozen for up to 3 months.

Nutrition

Serving: 1muffin | Calories: 194kcal | Carbohydrates: 17g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 62mg | Potassium: 167mg | Fiber: 3g | Sugar: 9g | Vitamin A: 75IU | Vitamin C: 3mg | Calcium: 80mg | Iron: 1mg

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The post Almond Flour Banana Muffins with Chocolate Chips appeared first on Clean & Delicious.

I want to take a moment to thank the Michigan Cherry Committee for sponsoring this post.  

We love banana oatmeal muffin cups and these cherry oatmeal cups are a new family favorite! They’re made with Michigan grown Montmorency tart cherries and plenty of chocolate chips. Like our lemon blueberry baked oatmeal cups and banana baked oatmeal, these are great to meal prep, so you have them on hand for a busy week. My kids love these for an easy breakfast and they will be great for an after school snack. I’ve been enjoying them as dessert with a cup of hot tea.

Delicious Michigan Grown Montmorency Tart Cherries

If you ask me, you simply cannot go wrong with baked goods when they involve sweet, tart cherries. Montmorency tart cherries are not only delicious, but they are also considered a super fruit! They’re nutrient dense and so tasty. They add the best flavor to these oatmeal muffin cups.

Montmorency tart cherries, also known as sour cherries, are the most common variety of cherries grown in the US and 75% of these cherries are grown in Michigan.

Whenever you buy Michigan Montmorency tart cherries you are choosing an American-grown fruit that comes right from the farm to your local grocer, which is awesome since imported tart cherries can travel more than 5,000 miles before reaching the  grocery store.

While you may not be able to find Michigan Montmorency tart cherries in your produce section, they’re always farm fresh and ready to be delivered year-round as they are harvested in the summer with this beautiful bright red color that they retain when dried, frozen, canned or juiced.  

FUN FACT: Studies indicate that Michigan grown Montmorency tart cherries may help lower levels of cholesterol and triglycerides, reduce inflammation related to arthritis and gout, aid in exercise recovery and prevent insomnia and improve the quality and duration of sleep. 

Ingredients in Baked Oatmeal Cups

The best part about this baked oatmeal cups recipe is that you need minimal ingredients to have a breakfast that’s bursting with flavor. Here’s what you’ll need:

• Oats. For these muffin cups, you need regular old-fashioned rolled oats. If you want to keep these oatmeal cups gluten-free, I suggest using certified gluten-free rolled oats.
• Monk fruit. You’ll just need 1/4 cup to naturally sweeten the entire batch. You can sub with another preferred sweetener, if you’d like.
• Baking powder. To help these rise a bit.
• Cinnamon. For a warm, cozy flavor.
• Sea salt. Really brings out all of the delicious flavors!
• Chia seeds. If you don’t have chia seeds at home, you can sub in two tablespoon of ground flax seeds. If you eat eggs, 2 eggs or 1/3 cup of egg whites would also work. As always – make it work for you!
• Frozen cherries. The star of these oatmeal cups! I love using frozen tart cherries, but Michigan frozen sweet cherries would work.
• Chocolate chips. The cherry/chocolate combo is just the best!
• Milk. I prefer unsweetened vanilla almond or cashew milk, but feel free to use whatever milk you have on hand.

How to Make Cherry Baked Oatmeal Cups

Making baked oatmeal cups is as easy as 1, 2, 3! Just grab your muffin pan, line it with muffin liners and lightly spray each liner so the muffins don’t stick. Now, you are ready to bake! Here’s the simple process:

• Mix dry ingredients. Toss together the oats, monk fruit, baking powder, cinnamon, salt and chia seeds.
• Add the milk. Stir in the almond milk until well combined. Rest for 5-10 minutes to allow the oats and chia seeds to absorb the milk. The batter will be thick and hearty.
• Add cherries + chocolate chips. As the cherries are defrosting, I slice them in half. Toss in the sliced tart cherries and chocolate chips. Stir to combine.

• Divide the batter into the muffin cups. Fill muffin cups almost completely full with batter. The muffins will not rise very much.
• Bake muffin cups. Place muffin cups into the oven and bake for 25 minutes or until the oatmeal cups are fragrant, set through and lightly browned. 
• Cool and serve. Allow muffins to cool completely before serving. Enjoy!

Muffin Cup Variations

These soft, chewy, texture-filled baked oatmeal muffin cups are naturally gluten-free (make sure your oats are certified GF), kid-friendly and totally customizable. Here are a few ideas for making them your own:

• Chocolate chips. A must in my opinion! You can use mini or regular baking chips. You can also experiment with semi-sweet, dark or milk chocolate chips. To keep these muffin cups vegan, use dairy-free chocolate chips.
• Nuts. Try adding chopped almonds, pecans or walnuts for extra texture and crunch.
• Dried fruit.  If you don’t have frozen tart cherries dried Montmorency tart cherries would be a great option.
• Shredded coconut. If you’re a coconut fan, adding in some unsweetened shredded coconut would be a fun and tasty option.

How to Store Baked Oatmeal Muffins

Keep muffins fresh by storing them in a zippered bag or in an airtight container in the fridge for up to a week. Once ready to eat, just reheat them in the microwave for 20-30 seconds or enjoy cold.

To Freeze Oatmeal Cups

These oatmeal muffin cups freeze beautifully! Allow them to cool completely after baking, then place them in a zippered bag or in an airtight container and freeze for up to 3 months. Once ready to eat, you can microwave them for 45 seconds to 1 minute or until warm. They will last for up to 3 months in the freezer.

If you make this baked oatmeal cups recipe, be sure to leave a comment and ★ rating below letting me know how it turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).

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Cherry + Chocolate Baked Oatmeal Cups

Delicious cherry + chocolate baked oatmeal cups are the perfect grab-n-go breakfast or snack! Sweetened with monk fruit (or preferred sweetener), these baked oatmeal cups are super nutritious and contain no oil, butter or refined sugar.

Course BREAKFAST, snacks + starters

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 12 servings

Calories 124kcal

Author Dani Spies

Ingredients

• 3 cups rolled oats
• 1/4 cup monk fruit* (or preferred sweetener)
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon sea salt
• 2 tablespoon chia seeds
• 1 3/4 cup unsweetened almond milk
• 1 cup frozen tart Montmorency cherries, sliced in half
• 1/3 cup chocolate chips*

Instructions

• Pre heat over to 350º F. Line a 12-cup muffin pan with muffin liners and lightly spray each liner so the muffins don't stick.
• In a large bowl, combine rolled oats, monk fruit, baking powder, cinnamon, salt and chia seeds. Gently toss.
• Add in almond milk and mix until well combined. Rest for 5-10 minutes to allow the oats and chia seeds to absorb the milk. The batter will be thick and hearty.
• Toss in the tart cherries and chocolate chips. Stir to combine.
• Divide batter evenly amongst muffin cups and bake for 25 minutes or until the oatmeal cups are fragrant, set through and lightly browned.
• Cool completely and enjoy!

Video

Notes

• Chia seed substitutions: 2 Tablespoons of ground flax seeds or 2 eggs or 1/3 cup egg whites (Note: you may reduce the milk by 1/4 cup if using eggs or egg whites).
• Monk fruit substitutions: Sub any granulated sugar you prefer or sub in 1/4 cup maple syrup or honey.
• Storage: Store baked oatmeal cups in a sealed, air-tight container in the fridge (up to 7 days) or freezer (up to 3 months). 
• Oatmeal tips: You can use rolled or quick oats for this recipe.  I do not recommend using steel cut oats because they will not soften.

Nutrition

Serving: 1muffin | Calories: 124kcal | Carbohydrates: 20g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 150mg | Potassium: 141mg | Fiber: 3g | Sugar: 5g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg

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Blueberry season is here and I couldn’t be happier about it! Blueberries are one of my favorite fruits and they really are so much better during the summer. We try to enjoy them as much we can when they are in season – I add them to oatmeal muffins and to my favorite blueberry crisp – and now, we love to make these delicious Keto Blueberry Muffins!

Ingredients needed for Almond Flour Blueberry Muffins:

These wonderful muffins are packed with nutritious ingredients, but still have that classic blueberry muffin flavor we all love. Here’s what you’ll need to make them: 

• Almond flour – the base of this recipe is almond flour. It keeps the muffins gluten-free, grain-free, keto, and paleo. I do not recommend substitutions.
• Monk fruit blend – to naturally sweeten these muffins.
• Baking essentials – baking soda and salt to give the muffins rise and texture.
• Coconut oil – for perfectly moist and tender blueberry muffins.
• Unsweetened almond milk – adds plenty of moisture and lightens up the crumb. I used almond milk here, but any low-carb, dairy-free milk works.
• Eggs – 3 eggs are needed in this recipe to help with binding and ensure the muffins bake properly.
• Lemon juice & zest – lemon adds just the right amount of zing and pairs perfectly with the blueberries.
• Blueberries – the star of the show! You can use fresh or frozen blueberries.
• Gluten-free flour – optional, but giving the blueberries a toss in just a tablespoon of flour will prevent them from sinking to the bottom of the muffins.

How to make Almond Flour Blueberry Muffins:

Like most muffin recipes, these are very easy to whip up! Get out a muffin pan and line it with cupcake liners. Now, let’s get to baking!

1. Whisk dry ingredients. Start the recipe by combining almond flour, monk fruit, baking soda, and salt in a large mixing bowl.
2. Mix wet ingredients. In a separate bowl, combine coconut oil, almond milk, eggs, lemon juice, and lemon zest. Mix well.
3. Combine the wet ingredients with the dry ingredients. Mix until just combined, then gently fold in blueberries. Fill prepared muffin tins with batter.
4. Bake muffins. Muffins take about 25 minutes to bake. They are done when fragrant and set through.
5. Cool and enjoy. Let muffins cool for a few minutes before serving and enjoying.

Tips for making delicious Almondlour Blueberry Muffins:

These healthy blueberry muffins are really very easy to whip up, but here are a few tips to make sure your muffins are perfect every time!

• Room temperature ingredients. When baking, it’s best to start with ingredients that are at room temperature. This helps everything mix together evenly without having to over-mix the batter.
• Do NOT over-mix batter. Stir the wet and dry ingredients together by gently folding them with a large spoon or spatula. Do not use a whisk. Over-mixing the batter can produce tough muffins.
• Toss blueberries in flour. To keep blueberries from sinking to the bottom of the muffins, toss in flour before adding to the batter. If using frozen berries, this also helps to prevent the juices from bleeding into the batter.
• Substitute blueberries. To change things up, try swapping out the blueberries for other fruits, such as raspberries or chopped strawberries.

Storage tips:

Keto Blueberry Muffins taste excellent straight out of the oven, but we love them even more, the next day after the flavors have a chance to blend. So, these are perfect for meal prepping ahead of time!

• To store. Let the muffins cool completely before placing them in a storage container. Next, line the bottom of an airtight storage container with a paper towel and place the muffins in a single layer on the paper towel. Finally, top your muffins with another paper towel to absorb the excess moisture. Store at room temperature for up to about 2 days in an airtight container. If you need to store the muffins for a longer period of time, I’d recommend keeping them in the fridge or the freezer. You can microwave refrigerated muffins for about 10-15 seconds to make them taste like they were freshly baked.
• To freeze. These muffins, like most, freeze beautifully! Wrap muffins individually in freezer-safe bags or store them in a large freezer bag. When you’re ready to enjoy them, reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.

More healthy muffin recipes to try:

• Blueberry Lemon Oatmeal Cups
• Banana Bread Muffins
• Paleo Pumpkin Muffins
• Gluten-Free Chocolate Zucchini Muffins

If you make this keto muffin recipe, be sure to leave a comment and ★ rating below letting me know how it turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).

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Almond Flour Blueberry Lemon Muffins

Delicious Keto Blueberry Muffins are naturally sweetened, dairy-free and made with almond flour to keep them gluten-free and low carb. A nutritious, kid-friendly breakfast or snack!

Course baked goodies, breads + muffins, low carb + keto

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 12 muffins

Calories 210kcal

Author Dani Spies

Ingredients

• 2.5 cups almond flour
• 1/2 cup monk fruit blend (I like this one)
• 1.5 teaspoons baking soda
• 1/2 teaspoon salt
• 1/3 cup coconut oil (measured then melted)
• 1/3 cup unsweetened almond milk
• 3 eggs
• 1 tablespoon lemon juice
• 1.5 teaspoons lemon zest
• 1 cup blueberries
• 1 tablespoon gluten-free flour blend*

Instructions

• Pre-heat oven to 350 F.
• Line a 12-cup muffin tray with cupcake liners. 
• In a large bowl combine almond flour, monk fruit, baking soda, and salt.  Set aside.
  
• In a separate bowl, combine coconut oil, almond milk, eggs, lemon juice, and lemon zest. Mix well. Add the wet ingredients to the dry ingredients and stir until just combined.
  
• Wash blueberries and toss them with the gluten-free flour blend (this will prevent them from sinking to the bottom of the muffins). Gently fold into the batter.
  
• Evenly distribute the batter amongst all 12 muffin cups and bake for 25 minutes or until fragrant and set through. Cool and enjoy!
  

Video

Notes

To store. Let the muffins cool completely on a wire rack before placing them in a storage container. Next, line the bottom of an airtight storage container with a paper towel and place the muffins in a single layer on the paper towel. Finally, top your muffins with another paper towel to absorb the excess moisture. Store at room temperature for up to about 2 days in an airtight container. If you need to store the muffins for a longer period of time, I’d recommend keeping them in the fridge or the freezer. You can microwave refrigerated muffins for about 10-15 seconds to make them taste like they were freshly baked.

To freeze. These muffins, like most, freeze beautifully! Wrap muffins individually in freezer-safe bags or store them in a large freezer bag. When you’re ready to enjoy them, reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.

Nutrition

Serving: 1muffin | Calories: 210kcal | Carbohydrates: 7g | Protein: 7g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 258mg | Potassium: 26mg | Fiber: 3g | Sugar: 2g | Vitamin A: 66IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 1mg

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