Chef Mom

healthy banana muffins 

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins

An easy 5-ingredients whole wheat banana muffins recipe made with natural and wholesome ingredients. A refined sugar free banana muffins with wholewheat flour ideal for an healthy lunchbox for kids.

24 mini muffins Calories: 61 kcal

Author: Carine Ingredients Instructions

  • 1 cup wholewheat flour   
  • 1/4 cup extra virgin coconut oil melted or vegetable oil like rice bran or virgin light olive oil, melted
  • 2 eggs
  • 2 large ripe bananas mashed with a fork, use the one with black spot on the skin
  • 1 teaspoon baking soda
  • 1/4 cup maple syrup or honey or apple syrup for a lower carb recipe
  • 1 tsp. ground cinnamon optional
  1.  Preheat oven to 180C (355F)
  2.  Grease a 12-holes mini muffins tray with coconut oil. Set aside.
  3.  In a large mixing bowl or the bowl of your food processor with the S blade attachment, add all the ingredients in this order whole wheat flour, extra virgin coconut oil, eggs, mashed bananas, baking soda, maple syrup and cinnamon (if desired).
  4. Blend until combine and smooth. It is ok if you still have bites of bananas it is actually better as it adds lots of moisture to those muffins.
        If you are using a food processor it will not take more than 1 minute to prepare the batter.
  5. Spoon the batter into the muffin tray and bake for 10-15 minutes max or until a chopstick inserted of the centre of the muffins comes out clean.
  6. Flip over the tray onto a cooling rack and cool at room temperature before eating.
  7. You can froze those whole wheat banana muffins in zip bags and defrost them 3-4 hours before eating.
        Store in the pantry up to 5 days in a airtight container.
        This recipe makes about 20-24 mini muffins.

    Recipe Notes

    Note 1: You can replace melted coconut oil by any vegetable oil of your choice. The healthiest options will be olive oil, rice bran oil or almond oil.

Recipe from: Just a Taste

  • 4 cups frozen strawberries
  • 3 Tablespoons agave nectar or honey
  • 1/2 cup plain yogurt (non-fat or full fat)
  • 1 Tablespoon fresh lemon juice
  1. Add the frozen strawberries, agave nectar (or honey), yogurt and lemon juice to the bowl of a food processor. Process until creamy, about 5 minutes.
  2. Serve the frozen yogurt immediately or transfer it to an airtight container and store it in the freezer for up to 1 month.

Kelly's Notes:
I prefer a more tart frozen yogurt, but you can add additional agave nectar or honey if you want a sweeter-tasting dessert.
Fresh strawberries can be used in place of frozen, however the fresh strawberries must be frozen solid.



Recipe from: Live Eat Learn

Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 16 tortillas per flavor
Calories 125 kcal



    2 ½ cups all-purpose flour 300 g
    2 ½ tsp baking powder 12 g
    1 tsp salt 5 g
    ½ cup unsalted butter 115 g, can sub vegetable shortening, room temperature

Flavor (choose one)

    For sun dried tomato flavor: ¾ cup (177 mL) warm water + ¼ cup sun dried tomatoes
    For spinach flavor: ½ cup (118 mL) warm water + ½ cup fresh spinach
    For roasted garlic flavor: 1 cup (236 mL) warm water + 1 bulb roasted garlic use cloves only



  1.     Sift together flour, baking powder, and salt. Add the room temperature butter and mix together with forks or a pastry cutter until dough forms loose crumbs.

  2.     To make flavor add-ins, blend together water + your flavor addition of choice to form a smooth liquid. If the blended mix is below 1 cup, add warm water to reach 1 cup total.

  3.     Stir water + flavor mixture into the dough until a loose ball is formed. Transfer to a floured surface and knead for about 5 minutes, adding more flour as needed to prevent the dough from sticking.

  4.     Place dough in a greased bowl, cover with plastic wrap, and let rest 30 to 60 minutes.

  5.     Cut ball into 16 pieces, form into balls, and roll out 6 to 8 inches. In a medium/high heat flat-bottomed pan, lay rolled dough and cook about 2 minutes. When bubbles have formed on top and bottom has light tan spots, flip and cook another minute. Adjust heat as needed to avoid burning.

  6.     Wrap cooked tortillas in a towel until you’ve finished cooking them all

Breakfast Pizza

    20 m

    35 m

    Ready In
    55 m

  •     cooking spray
  • 1 pound bacon, chopped
  • 2 (12 ounce) cans refrigerated biscuits (10 biscuits per can)
  • 1 teaspoon butter
  • 12 eggs
  • 1 small onion, chopped
  • 1/2 green bell pepper, chopped
  • 2 cups shredded Cheddar cheese
  • salt and ground black pepper to taste


  1.     Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9x12-inch baking sheet with cooking spray.

  2.     Cook the bacon in a large skillet over medium heat, stirring often, until the bacon is browned and crisp, about 10 minutes. Remove bacon pieces with a slotted spoon, and drain on paper towels.

  3.     Open up the cans of biscuits, separate the biscuits, and arrange onto the prepared baking sheet so they touch. Press the biscuit dough down to seal them together into a crust that covers the baking sheet.

  4.     Bake in the preheated oven until the crust is slightly cooked and very lightly browned, about 5 minutes. Do not overbake. Remove from oven.

  5.     Melt the butter in a large nonstick skillet over medium heat until the foam disappears. Beat the eggs in a bowl, and pour the eggs into the hot skillet. Use a spatula to lift and gently stir the eggs just until set, but still moist, 3 to 4 minutes. Arrange the lightly scrambled eggs on the semi-baked biscuit crust.

  6. Top with the cooked bacon, onion, and green pepper; spread the Cheddar cheese all over the pizza. Season to taste with salt and black pepper.

  7.     Return to oven, and bake on the top rack until the cheese is melted and bubbling and has begun to brown, about 10 more minutes.

    Cook's Notes:
    Just like a regular pizza, this one can be altered to suit any tastes. You can use crescent rolls or pizza dough and add any combo of meats, veggies, and cheeses. You can also skip the scrambling step and top the pizza with sunny-side up eggs that are baked in the oven.
    I have also made these ahead and then baked them later...just allow more time for the cold pizza to get heated up and browned.

Crepe Pancakes 

Recipe from Jamie Oliver

Makes 8
Cooks In 15 minutes plus resting
Difficulty: Not too tricky

  • 3 large free-range eggs
  • 125 g plain flour
  • 250 ml milk
  • unsalted butter
  1. Crack the eggs into a blender, then add the flour, milk and 1 pinch of sea salt, and blitz until smooth.

  2. Pour into a bowl and leave to stand for 15 minutes.

  3. Melt the butter (or a drizzle of oil if you want to be a bit healthier) in a large non-stick frying pan on a medium heat, then tilt the pan so the butter coats the surface.

  4. Pour in 1 ladle of batter and tilt again, so that the batter spreads all over the base, then cook for 1 to 2 minutes, or until it starts to come away from the sides.

  5. Once golden underneath, flip the pancake over and cook for 1 further minute, or until cooked through.

  6. Serve straightaway with your favourite topping.









Rice Krispie Nests

Recipe from: Crafty Morning

  • 3 tbsp. butter

  • 1 10 oz bag of marshmallows
  • 6 cups of crisp rice (or rice krispies)
  • Edible Grass or cut up a green licorice or green sprinkles (optional)
  • Mini Eggs/Robins egg candies
  1. Melt the butter over medium heat and stir in the marshmallows. Continue stirring until completely melted.

  2. Pour the mixture over the crisp rice cereal and stir until well combined. Spray a muffin tin with cooking spray and shape the nests. I found it helpful to also spray a spoon and use it to help make the indents. You could do this by hand but it would be quite messy!

  3. To fill: Let the rice krispies cool in the pan, pull them out, and decorate! I broke up the edible Easter grass, placed it in the next and filled the nest with the eggs. The robins/mini eggs are so whimsical!

Green Velvet St. Patrick's Day Cupcakes

Recipe from: Garnish & Glaze

Serves: 24


For the Cupcakes:

    2 cups + 2 tablespoons all-purpose flour
    4½ tablespoons corn starch
    2 tablespoons cocoa powder
    1 teaspoon baking powder
    ½ teaspoon baking soda
    ¼ teaspoon salt
    ¾ cup butter, room temperature
    1½ cups sugar
    3 eggs, room temperature
    1¼ cup sour cream
    1 tablespoon vanilla
    1½ tablespoons green coloring

For the Frosting:

    12 ounces cream cheese
    6 tablespoons butter
    4 cups powdered sugar
    2-3 tablespoons cream
    ½ teaspoon vanilla
    Chocolate gold coins


For the Cupcakes:
    Preheat oven to 350 degrees F and line 24 muffin tins with paper liners. In a mixing bowl, combine flour, corn starch, cocoa powder, baking powder, baking soda, and salt.

    In the bowl of a standing electric mixer, beat butter and sugar until light and creamy. Add in the eggs one at a time, beating to incorporate each. Mix in the sour cream, vanilla, and food coloring. Mix in the flour until just combined, scraping the sides of the bowl as needed.

    Spoon batter into cupcake liners and bake for 15-18 minutes or until toothpick comes out with only a few crumbs or clean. Cool completely before adding frosting.

For the Frosting:

    Cream the butter and cream cheese together until smooth. Mix in the sugar and then the cream and vanilla. Place frosting in a piping bag fitted with a star tip (1M) and pipe onto cupcakes. Add sprinkles and top with a chocolate coin.

 Valentine Cupcakes


Recipe from: Caffe Ina's Blog


Vanilla Cupcakes
yields 10 cupcakes
113 gr (1 stick or 8 tbsp) butter, softened
230 gr (8 oz or 1 cup) granulated sugar
2 large eggs
230 gr (8 oz or 1 cup) all purpose flour
1.25 gr (1/4 tsp) baking soda
1.25 gr (1/4 tsp) salt
120 ml (1/2 cup) milk
2.5 gr (1/2 tsp) vanilla extract
food color (optional)

140 gr (5 oz) cream cheese, softened and cut into small pieces
30 gr (2 tbsp) unsalted butter, softened and cut into small pieces
5 gr (1 tsp) vanilla extract
340 gr (1 1/2 cups) sifted confectioners' sugar

  1. Preheat the oven to 325F degrees, and prepare a cupcake pan with liners.

  2. In a big bowl, beat together the butter and sugar until you obtain a light cream. Add the eggs, one by one, making sure you incorporate well the first before adding the second one.

  3. In a separate bowl combine the flour, baking soda and salt. Add the dry ingredients to the butter mixture, alternating with the milk and finally add the vanilla extract. (and the food coloring if you decide to make your cupcakes colored)

  4. Fill the cupcake liners TO THE TOP of the cupcake liners. This is very important because it will insure you have enough top to cup off.

  5. Bake for 20 minutes, test with a toothpick, and cool on a wire rack.

  6. While the cupcakes are cooling - make the frosting:

  7. In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter for about 3 minutes or  until smooth. Add the vanilla and beat well. Gradually add the sugar and keep beating until you obtain a very soft cream. Cover and refrigerate the icing for a couple of hours to thicken before using.

  8. When the cupcakes are cooled, take a serrated knife and gently cut off the fluffy tops, right at the paper. Using a small heart-shape cookie cutter, cut out the center of the tops.

  9. Frost the flat top of the cupcake that you just cut and then place back the top. Super easy, right? Now you can surprise your beloved with these adorable cupcakes even if you are not an expert in cupcake decorations!

Easy Christmas Tree Brownies

Recipe from: onelittleproject at a time




  • 1 box Brownie Mix
  • 1 tub white vanilla icing
  • green food colouring
  • small round sprinkles
  • small star sprinkles
  • candy canes
  1. Line an 8"x8" baking pan with aluminum foil and spray with cooking spray.
  2. Prepare the brownie mix according to the package directions and bake as directed.
  3. Allow brownies to completely cool, approximately 1.5 hours.
  4. Remove the brownies from the pan, and cut into triangles. (Cut in three rows, then cut in alternating diagonals, as in the photo shown above).
  5. Unwrap the candy canes, and use a sharp knife to gently cut/break the candy canes into 1.5" long pieces.
  6. Press the sharper end of the candy cane into the bottom of the brownie triangles.
  7. Spoon out approximately ½ of the tub of icing into a bowl.
  8. Add green food colouring until you're happy with the colour.
  9. Spoon the green icing into a zip lock bag.
  10. Seal the bag and cut off a small corner of the bag with sharp scissors.
  11. Starting at the top of the brownie triangles, gently squeeze out the icing in a curvy zigzag as you go down the tree.
  12. Add your favourite sprinkles and a small star sprinkle at the top.

Healthy Carrot and Apples Breakfast Oatmeal Cookies



    2 cup – flour, whole wheat
    1 cup – oats, dry
    1/2 teaspoon – baking powder
    1/4 teaspoon – baking soda
    1/2 teaspoon – cinnamon
    1 large – egg
    1/3 cup – coconut oil
    1/4 cup – honey
    1 teaspoon – vanilla extract
    1 cup grated – carrot
    1 cup, grated – apple
    1 medium – banana


    1/3 cup – chocolate chips, semisweet

  1.     Preheat the oven to 350 degrees. Line a cookie sheet with grease-proof paper.
  2.     In a large bowl mix together the whole wheat flour, oats, baking powder, baking soda and cinnamon.
  3.     In a separate smaller bowl beat the egg. Add the melted coconut oil, honey and vanilla extract and stir well. Add this mixture to the large bowl with the dry ingredients and mix until well combined.
  4.     Add the grated carrot, grated apple and mashed banana and again stir until everything is well mixed together. If using the chocolate chips, add now.
  5.     Roll the cookie dough into 1 inch sized balls. The dough should make approximately 20 balls. Place each on the cookie sheet and press down lightly with a fork.
  6.     Bake in the oven for 13-15 minutes. Allow to cool on a wire rack.


    The cookies can be stored in an airtight container for up to 3 days. They can also be frozen for up to 3 months.