Banana-berry Muffins

What do you do with the entire pint of berries that your picky toddler won’t eat? Make muffins!

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The Simple Healthy Life : Banana-berry Muffins

I get really hopeful at the grocery store when I see that beautiful, shiny pint of blueberries on sale. I think, “she’ll try these because they’re blue…and round…and look like tiny balls.” Then, she crushes my dreams when we get home and she snarls her nose. Yep, it happens time after time. You feel me mama, I know you do. Instead of letting her completely win this battle, I decided to try to turn it into something that she would actually eat. So, I threw them in with some sure fire ingredients – sugar and flour, of course – and it was a win! No longer will she waste my precious $3 pint of blueberries…or blackberries. Yes, you can use this with any berry – so far, I’ve tried this same recipe with blueberries and blackberries, but I’m waiting for her to snarl her nose at raspberries so I can give them a try. *adding raspberries to grocery list…*

If you don’t have a mini muffin pan, I highly suggest you purchase one. The muffins are the perfect size for those little toddler hands. Plus, you won’t feel bad when you eat 3 of them.

Banana-berry Muffins

3 ripe bananas
3⁄4 cup sugar
1 egg
1⁄3 cup melted coconut oil or butter
1 cup berries (any kind)
1 teaspoon baking soda
1 teaspoon baking powder
1⁄2 teaspoon salt
1 1⁄2 cups flour (I use 1/2 whole wheat and 1/2 white)

Preheat oven to 375 degrees. Mash bananas in a large mixing bowl. Add sugar, egg, butter, and berries. Combine dry ingredients and gently stir into banana mixture. Pour into well-greased muffin tins or use muffin cups.
Bake for 20 minutes.

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On-the-Go Egg White Muffins

There are so many fun things to call these little guys and I somehow just stuck with the generic title. Egg Poppers, Egg Bites, Protein Bites…the possibilities are endless. ANYWAYS, breakfast is always grab-n-go during the week and these are a perfect punch of protein for the morning. Not to mention, they are so easy and painless to make.

On-the-Go Egg Muffins

Ingredients:eggwhite
1 carton of egg whites (I used 2 small cartons)
Veggies of choice (I used 1/4 chopped onion, 1 diced green pepper, and spinach)
Coconut Oil

Directions:
Preheat oven to 350 degrees.
Grease each muffin tin with coconut oil.
Fill each tin with veggies.
Pour egg whites over veggies in each tin.
Bake for 10-20 minutes until eggs are firm.
Pop eggs out of the tin. They will keep in the fridge for a week. Just microwave in the AM or eat cold!