Chef Mia

Cinnamon Roll Pancakes

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Cinnamon Roll Pancakes

  • Author: Chef Mia
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Description

Cinnamon Roll Pancakes will be the star of the show at breakfast! Swirls of cinnamon through out and topped with cream cheese glaze!

Ingredients

Scale
  • 1 ¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk (may need to add a little more if batter is too thick)
  • 1 Tablespoon vegetable oil
  • 1 large egg beaten
  • OR use pancake batter from a mix (we like Bisquick)

Instructions

  1. Prepare Cinnamon Filling first:In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. (Set this aside and let it rest for 10 to 15 minutes. You want it just slightly thick.)
  2. Prepare Pancake batter: In a medium bowl whisk together flour, baking powder and salt. Whisk in milk, oil and egg just until batter is moistened. (a few small lumps are fine)
  3. OR If using a boxed mix, prepare according to package directions.
  4. Prepare Cream Cheese glaze: In a medium glass or microwave-safe bowl, heat the butter and cream cheese until melted. Whisk together until smooth, then whisk in powdered sugar and vanilla. Set aside.
  5. Heat a large skillet or griddle over low heat. Spray with non-stick cooking spray. Pour about 1/2 cup of pancake batter onto the skillet.Snip the corner of your cinnamon filling baggie and squeeze a spiral of the filling onto the top of the pancake.When bubbles begin to appear on the surface, flip carefully with a spatula and cook until lightly browned on the underside, 1 to 2 minutes more. Transfer pancake to a baking sheet and keep warm in the oven while you make the rest of the pancakes.
  6. When ready to serve, spoon warmed cream cheese glaze on top of each pancake. Enjoy!

Notes

This recipe makes about 8 pancakes.

How To Make Oatmeal

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How To Make Oatmeal

  • Author: Chef Mia
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Description

Sick of boring bowls of oatmeal? Me too! This guide on how to make oatmeal shows you step by step how to make the perfect bowl and customize it to your own needs.

Ingredients

Scale
  • 1 cup dry old fashioned oats
  • 1 cup water
  • 1 cup almond milk or milk of choice
  • ¼ teaspoon cinnamon
  • 1 tablespoon maple syrup
  • Pinch of salt

Instructions

  1. Add all ingredients to a pot and bring to a low boil.
  2. Reduce heat to low and let simmer until thick, stirring occasionally. This will take about 5-10 minutes.
  3. Once it has reached your desired consistency, remove from heat and add any toppings of your choice.
  4. I like doing a maple brown sugar style oatmeal, so I add a sprinkle of brown sugar, cinnamon, chopped nuts and banana.

Notes

You may also use all water or all almond milk as your liquid, just be sure to use a total of 2 cups of liquid. I like using half and half to give a creamy consistency, but either one works!
Once prepared, this oatmeal will keep in the fridge for about 3 days. To reheat, add to a pan with a splash of non-dairy milk and let warm over medium heat.
As written, this recipe isn’t super sweet, so feel free to adjust the sweetness as desired!

Nutrition

  • Calories: 201kcal
  • Sugar: 7g
  • Protein: 6g

Easy Chocolate Banana Muffins

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Double Chocolate Banana Muffins Recipe

  • Author: Chef Mia
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Description

These Double Chocolate Banana Muffins are so easy to make, bursting with rich chocolate flavor and loaded with chocolate chips. They are soft and perfectly moist. You’ll forget you’re eating breakfast because these muffins taste like true dessert. Don’t be surprised when they disappear in seconds!

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup semisweet mini chocolate chips
  • 2 large bananas – very ripe (about 1 cup mashed)
  • 1/2 cup plain Greek yogurt or sour cream
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/4 cup grapeseed oil, (or vegetable oil)
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. Prep. Line a 12-count standard muffin pan with cupcake liners. Preheat the oven to a 350°F.
  2. Wet ingredients. In a large bowl, mash 2 overripe bananas with a fork or potato masher until chunky applesauce consistency. Scrape mashed bananas to one side of the bowl.
  3. On the other side of the same bowl add 1/2 cup plain Greek yogurt and 1 tsp baking soda. Stir yogurt and baking soda and give 1-2 mins to activate the soda.
  4. To the bowl with wet ingredients add 1/2 tsp fine salt, 1/4 cup oil, 1/2 cup granulated sugar, 1 egg and 1 tsp vanilla extract. Whisk the wet ingredients until just combined.
  5. Dry ingredients. In a medium bowl, sift, combine and whisk 1 cup all-purpose flour, 1/2 cup cocoa powder and 3/4 cup mini chocolate chips.
  6. Combine dry and wet ingredients and stir with a spatula just until combined. Do not overmix to avoid dense muffins.
  7. Bake. Spoon muffin batter equally into muffin pan, filling cups 3/4 to the top. Bake at 350°F for 18-20 minutes, or until toothpick inserted into the center, comes out clean. (some melted chocolate on toothpick is okay, but not batter).
  8. Let baked muffins cool in muffin pan for few minutes and then transfer onto a cooling rack until slightly cooled before enjoying. Muffins taste their best the first 2 days. Store at room temperature (covered) for 3 days, or refrigerate for up to 1 week.

Notes

Notes Freezing Instructions: For longer storage, cool the muffins completely, then wrap each muffin tightly in a plastic wrap, one by one. Place in a freezer bag and remove as much air as possible. They freeze well for up to 3 months. Thaw overnight in the refrigerator or unwrap and place them on the kitchen counter. They need 1-2 hours to come to room temperature. Heat up (if desired) before enjoying. Measuring Flour: To measure flour, spoon flour into a measuring cup and scrape off the top with the back of a knife. Pushing your measuring cup into the flour bin, will result in up to 25% more compacted flour. Sift Dry Ingredients: Sifted dry ingredients provide fluffy texture of the baked goods. More Banana Flavor: The chocolate flavor overpowers the banana, so don’t expect tons of banana flavor. You can add additional banana for slightly more banana flavor, but the texture will be moister and expect to have more than 12 standard muffins. Keep in mind that bananas must be very ripe and resemble applesauce consistency once mashed. Sugar: 1/2 cup of sugar produces wonderfully sweet muffins. If you’re looking for something not quite as sweet, reduce sugar to 1/3 cup or even 1/4 cup. Remember, you still get sweetness from bananas and chocolate chips.

Blueberry Banana Bread

Looking for the ultimate bake? Our Vegan Blueberry Banana Bread nails it. It’s easy, perfect for those after a gluten-free treat, and crafted with healthier swaps like maple syrup and almond flour. Dive into its moist and tender goodness, packed with juicy blueberries. A deliciously thick slice of this bread is the perfect morning boost or afternoon snack! vegan snacks | vegan desserts | fall desserts | fall recipes | fall snacks | gluten-free snacks

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Blueberry Banana Bread

  • Author: Chef Mia
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Description

Looking for the ultimate bake? Our Vegan Blueberry Banana Bread nails it. It’s easy-peasy, perfect for those after a gluten-free treat, and crafted with healthier swaps like maple syrup and almond flour. Dive into its moist and tender goodness, packed with juicy blueberries. A deliciously thick slice of this bread is the morning boost or afternoon pick-me-up you’ve been dreaming of. Make the smart choice; bake fresh, eat better!

Ingredients

Scale
  • 2 overripe mashed bananas
  • 1 cup plain and unsweetened almond or oat milk
  • ¼ cup melted vegan butter
  • ¾ cup maple syrup
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1 ½ cup regular or gluten-free all purpose flour
  • 1 cup almond flour or an additional ½ cup or regular or gluten-free all purpose flour
  • 1 cup fresh blueberries (in season) if not in season, ok to use frozen blueberries

Instructions

  1. Begin by preheating the oven to 375. Grease your bread loaf pan with non-stick baking spray or line it with parchment paper.
  2. In a large bowl, mash your ripe bananas with a fork. Add the milk, maple syrup, butter, baking powder, baking soda, and vanilla. Mix with the fork or a whisk. Add the regular flour and the almond flour. Mix until a thick batter is formed. Fold in the blueberries.
  3. Pour the blueberry banana bread batter into your greased pan and bake in the oven for 50 minutes or until the loaf has completely risen and is golden brown on the top. Check the center with a toothpick for doneness. If the blueberry banana bread is becoming too dark on top but is not completely cooked through the center yet, simply cover the top with foil and continue to bake until it's done.
  4. Remove the loaf from the pan. While it cools, option to whip up with vegan cream cheese frosting by mixing the vegan cream cheese, butter, and powdered sugar together with a hand mixer. Drizzle the icing on top of the loaf and serve .
  5. If you're not topping your blueberry banana bread with frosting, we recommend enjoying your warm slice with a pat of vegan butter.

Nutrition

  • Calories: 163kcal
  • Sugar: 16g
  • Protein: 2g

SOUTHERN PEACH BREAD

Here’s an easy summer breakfast if you’re wondering what to do with fresh peaches! It’s also a great snack idea to enjoy midday. Moist and packed with flavor, this southern peach bread recipe will become your new favorite!

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Southern Peach Bread

  • Author: Chef Mia
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Description

This Southern Peach Bread comes together using only ingredients you may already have on hand! Packed with flavor and no yeast required, this will be a new favorite!

Ingredients

Scale
  • 1 cup peaches, peeled/diced
  • ½ cup vegetable oil
  • ½ cup sugar
  • 2 eggs
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • 1 ½ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Instructions

  1. Preheat oven to 350 degrees and spray 3 mini loaf pans *or 1 large loaf pan
  2. In a medium bowl, combine the peaches, oil, sugar, eggs, sour cream, and vanilla extract.
  3. Stir in the flour, baking soda, and salt.mixing until just combined.
  4. Pour batter evenly into prepared pans.
  5. Place pans in preheated oven and bake for 25-30 minutes if mini loaves, 50-55 minutes if large loaf.
  6. Remove from oven and allow to cool slightly before slicing and enjoying!

Nutrition

  • Calories: 304kcal
  • Sugar: 15g
  • Protein: 4g

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