Banana Muffins

Muffins are such an easy snack, breakfast, or treat. I love to make them and have them on hand for the busy moments. Will is always encouraged by having quick snacks on hand when hunger strikes! I hope you enjoy this recipe as much as we do!

Banana Muffins

Scrumptious banana muffins are an excellent way to use those ripe bananas on your counter!

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12


  • 3 Ripe Bananas
  • 1 Egg
  • 1/3 cup Applesauce
  • 1 tsp Vanilla Extract
  • 1 tbs Maple Syrup (or Honey)
  • 1/2 cup Unsweetened Almond Milk*
  • 2 tbs Olive Oil of melted Coconut Oil
  • 2 cups While Whole Wheat Pastry Flour (or all-purpose flour)
  • 1 tsp Baking Soda
  • 1/2 tsp Cinnamon
  • Pinch of Salt
  • 1/2 cup Blueberries or Chocolate Chips


  1. Preheat oven to 350 degrees. Grease 12-cup muffin tin or line with paper cups. It is recommended to spray the paper cups with nonstick cooking spray as the muffins will stick to the liner.

  2. In a medium bowl, whisk together flour, baking soda, cinnamon and salt. 

  3. In a large bowl, mash the banana. Add in egg, applesauce, vanilla, maple syrup and almond milk. Mix the dry ingredients into the banana mixture. Add oil to the batter and combine. 

  4. Gently stir in desired add-ins. Divide the batter between the 12 muffin cups. Bake muffins for 20-22 minutes, or until a toothpick inserted into the center comes out clean. 

Recipe Notes

*Feel free to use whatever milk you have on hand. 

To make the muffins vegan, substitute a flax egg (1 tablespoon ground flax and 3 tablespoons water, let sit for 5 minutes) for the egg.

To make the muffins gluten free, substitute your favorite gluten free flour for the white whole wheat pastry flour.


Easy Oatmeal Blender Pancakes

This weekend has been such a blessing! On Saturday Will and I were able to sleep in and enjoy a yummy breakfast of these delicious pancakes and Little Bits Of’s Whole30 Breakfast Meatloaf – an amazing combination! I love breakfasts that don’t take too much time putting together, even when I have a little more time! These are also delicious warmed up so you can make a big batch and enjoy them for the week. I love adding the blueberries but it is not necessary, you can also add in some chocolate chips if you’re in need of a little something sweet! Will and I both enjoy topping our pancakes with some nut butter, Greek yogurt (for a little extra protein!) and a smidge of syrup. Yum!

I came up with this recipe after finding an Oatmeal Blueberry Yogurt Pancakes recipe on Pinterest, I was instantly hooked and kept changing the recipe a little every time. I have made these a couple times now and this combination is what I’ve been waiting for! They are hearty, gluten-free and have no added sweetener. Hope you enjoy the recipe!


Oatmeal Blender Pancakes

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people


  • 2 cups Oats
  • 1/2 cup Coconut Flour*
  • 3 tsp Baking Powder
  • Pinch of salt
  • 1/2 tsp Cinnamon
  • 2 Ripe Bananas
  • 4 Eggs
  • 1 cup Almond Milk
  • 1 tsp Vanilla
  • 1/2 cup Blueberries (fresh or frozen) *Optional


  1. Add oats, coconut flour, baking powder, cinnamon and pinch of salt to blender. Blend until oats are broken up and ingredients are combined. 

  2. Add bananas, eggs, almond milk and vanilla and blend until combined.

  3. Add blueberries and stir to combine - do not blend. 

  4. Heat pan over medium heat and coat with coconut oil or butter. Cook 1/3 cup of batter 3-4 minutes on each side, until lightly browned. Makes about 14 pancakes.

Recipe Notes

*Can substitute one cup of oats for the coconut flour. 


What we learned from the Whole30

Both Will and I were not entirely sure what we wanted going into the Whole30. We for sure wanted to get on track with our eating, and I really wanted to feel better and have more energy throughout the day. We were also both looking forward to probably shedding a few unwanted pounds.

The first week was brutal! About four days into it I felt awful, I could not drink enough water and had a stomachache. I did not have many food cravings aside from wanting milk in my coffee. Thankfully I found some delicious meals to get us through! The first night we had a Tomato Basil Turkey Meatloaf by Little Bits Of with roasted vegetables and it was yum-mazing! The next night I tried my hand at cauliflower rice paired with chicken fajitas and it did not disappoint. For breakfasts we had eggs paired with either bacon, avocado, or homemade salsa and lunches were leftovers from the night before.

The second week was better! We had delicious hamburgers with sweet potato buns and homemade ketchup. I also made zucchini noodles for the first time and my hubby was impressed! Those instantly became a staple that we knew would make a regular appearance in my meal planning. I felt better physically but still has an angry sugar dragon that desperately wanted something sweet. My craving for milk in my coffee stayed around but my coffee began to taste better black. I also found myself drinking less coffee, probably because I enjoyed the taste less without the milk.

Week 3 presented a snag: I ran out of money in my grocery budget! I was so embarrassed that I didn’t tell my husband until two days later. Right now we are working hard to pay off our student loan/car debt so we live on a strict budget. My husband was gracious with me and added some extra money into the June grocery budget so I could buy some more groceries to complete the week. I vowed that next month I would figure out a way to avoid that snare. The Whole30 can be pricy! Thankfully, there is countless information online to help complete a successful Whole30 on a budget. I also find myself spending more money in certain areas, such as meat, because I am not willing to compromise my convictions about the importance of the quality of food I buy. No, I don’t buy everything organic, but I try to stick to the “dirty dozen” (vegetables and fruits that are more important to buy organic, see article for more information) and mostly grass-fed and hormone-free meats.

Week 4 was spent in North Carolina visiting my husband’s family, it was a wonderful week filled with relaxing by the beach, reading an entire book and spending less time in the kitchen. Keeping up with our Whole30 was a challenge and we unfortunately got some traces of sugar (who knew so many spices contained sugar?!), but in the end we were so thankful to have the restrictions since spending money on food while traveling adds up!! This week of the Whole30 was truly only possible with the support of my husband! I know it would have been so much harder to complete without support.

Following our Whole30, I felt a lot better! I was not hitting that afternoon slump at work and I had slimmed down quite a bit! I lost 7 pounds and that wasn’t even my goal! Moving forward, we are striving to eat Whole30-ish every day. During the 30 days we often talked about our plan for after, my husband feared slipping back into old habits. After the 30 days, some of our habits from before honestly didn’t sound appealing, I really didn’t want to include cheese back into our diet (crazy, I know) and I wanted to use much fewer grains, especially gluten-containing pastas and breads. My husband wanted to cut out sweets, he really didn’t want to eat things that just weren’t worth it. This is a personal choice, food freedom is about listening to your body and making your own decisions, what works for someone else may not work for you.

Moving forward, I have been trying to continue cooking primarily Whole30-compliant meals. I love searching Pinterest for ideas and have found some delicious and exciting recipes. My husband loves eating healthy and will literally eat anything I make so that makes the cooking and experimenting fun. I honestly loved doing the Whole30 and will definitely prioritize completing another one within the next year.