Are you in need of an enjoyable quick and healthy breakfast during your crazy work week?  My husband and I were so I baked up some of these bad boys!  These muffins were incredibly moist, fulfilling, and absolutely delicious!  I usually eat one of these with a banana in the morning and I'm out the door.  These are really easy to make and they keep fresh all week long!  Try out this recipe to get out of your breakfast rut!  I've got a recipe using oat bran in the works and I'm also working on a recipe that omits the oil.  I'll keep you updated!


1 cup unsweetened soy milk
1 tbs. apple cider vinegar
4 tsp. Ener G Egg Replacer*
4 tbs. warm water*
2/3 cup light brown sugar
2 bananas, pureed
1 cup unprocessed wheat bran*
2 tsp. vanilla extract
1/4 cup canola oil
1 cup whole wheat flour
3/4 cup unbleached all-purpose flour
1 & 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup chopped walnuts

How To:

Preheat oven to 400 degrees and grease a muffin pan or use baking cups.  I like to use the unbleached baking cups.

In a small bowl combine the milk & vinegar with a whisk and set aside.  The milk will thicken a bit.  This creates a buttermilk alternative.

In a large bowl whisk together the egg replacer and water until well mixed.  Add the brown sugar and whisk until well blended.  Add the pureed bananas, wheat bran, vanilla, oil, and milk.  Whisk together until well blended.

In a medium bowl whisk together the flours, baking powder, baking soda, cinnamon, and salt.  Add this mixture to the wet ingredients and stir with a spatula until well blended.

Evenly spoon the mixture into the muffin cups and sprinkle with the walnuts.  Lightly press the walnuts in.  Bake on the middle rack for 20 minutes or until the muffins spring back after lightly touching.  Let cool completely and then store in covered container.  I use my 13" X 9" baking dish because it has a cover and these fit in it perfectly!

*You can use a different egg replacer if you'd like.  Just make enough for 2 eggs.

*I found this in the bulk bins at Outpost.  Don't use wheat bran cereal!
* * * * *

This recipe gets 5 big stars from me!  This was so tasty that I can't seem to get enough of it and now breakfast smoothies are my new
addiction!  I found this recipe on Pinterest from Sarah at A Rented Kitchen blog.

What I did Differently:

I used soy milk and I used 1 cup instead of 2/3 cups.  I also used a fresh banana because I didn't have any frozen.

Overall Thoughts:

I will definitely be making this again and using this as a basis for my smoothies!  Yum!!!!
This breakfast smoothie is perfect for when you don't have time to sit down and eat breakfast, it's a hot day, or maybe you're looking for something different!  This recipe is quick, easy, packed full of flavor, and loaded with essential nutrients, vitamins, and protein,  I've adapted this recipe from Sarah at A Rented Kitchen.  The original recipe of Sarah's is a great basis for any smoothie (view my review here)!  Here's my version:


1 banana (fresh or frozen)
1/2 cup frozen berry mix
1 cup soy milk (I used Silk plain DHA Omega-3)
1 tbs. Vanilla Spiru-tein High Protein Energy Meal Powder or any vanilla flavored protein powder (See below for details)

How TO:

Combine all ingredients in a smoothie maker or blender and blend until smooth.  Pour & Enjoy :)
This powder is meal replacement and can be found in health food stores.  It's packed with essential vitamins & nutrients.  I like to use this because when I drink a smoothie for breakfast this is all I eat for breakfast; so why skimp myself on necessary vitamins and nutrients when I can add them by using this powder?  I purchase my packets at Health Hut.  They do sell this in big tubs but I prefer to use the packets.  I get about 3 uses out of this package.  This smoothie keeps me full for long time!
There's nothing quite like a hearty breakfast that helps you to start your day out right!  We all could use a little jump start in the morning and a powerful breakfast like this is sure to do the trick!  I'm not the biggest lover of oatmeal because it can be very bland...until now!  I've been playing around with healthy add-ins and toppings for my oatmeal.  It's all about having the right combination of ingredients!  The part that I love about oatmeal is that it's so versatile and I can change up the ingredients depending on my cravings or needs.  It's fast and super easy to make!  Here's my favorite combo below.


1/2 cup whole grain oatmeal (I used Trader Joe's)
1 cup water
1/4 of nuts, divided (I used raw almonds & roasted unsalted pistachio meats)
1-2 tbs. of raisins or dried cranberries
1-2 tbs. of pure maple syrup
splash of almond or soy milk (optional)

How TO:

Cook the oatmeal as directed on the package but during the last 30 seconds of cooking toss in half of the nuts and continue to cook until the oatmeal is done.  Top off with the remaining nuts, sprinkle with raisins or cranberries, drizzle with desired amount of maple syrup, and add a splash of almond or soy milk if desired.  Viola!  A hearty breakfast is served!

Play around with the recipe to adjust to your liking!

*  Nuts- you can use any kind of nuts that you like!  Try some walnuts for some added omega-3, some pecans for added sweetness, or some sunflower seeds to get some vitamin E.  

*  Maple Syrup- You could even do agave nectar if you like or you can always opt for the vegan sugar for a more traditional oatmeal.

*  Spices-  Sometimes when I add in pecans I'll throw in a dash of cinnamon or nutmeg.

*  Need more fiber or looking for some extra omega-3?  Add in some flax seed!  Be careful though because adding too much can really ruin the flavor.  Add a little at a time to be on the safe side!

*  Fruits-  You're not just limited to raisins and dried cranberries!  Sometimes I'll chop up an apple and add it to the oatmeal for the entire cooking process.  It turns out lovely!  Add your dash of cinnamon and some pecans and be prepared to be amazed!

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Sometimes, we just don't have time for breakfast!  So, what are some good
vegan options to grab and go?  Well, I'm a juicer and I typically juice about 4-5 days out of the week.  I juice in the afternoon when I have the most time.  I make enough juice for both my husband and I to have a glass right away and then I pour the remaining juice into two separate canning jars for the morning.

We just have a basic Hamilton Beach wide-mouth juicer.  We wanted to start out with something like this to see
if we would like juicing and if we were going to stick with it.  Start small, go big.  If we keep up with juicing then I would love to get a Breville...they are the KING of juicers and offer multiple speeds, produce less waste, and more juice!  I'll do a post on what I typically juice later.

So, in the morning when I'm running late (almost every day) I grab my juice and a handful of raw almonds, and I run out the door!  It's enough to hold me over until my mid-morning snack or lunch but keep in mind that I typically drink a 16 oz. juice.

I usually always have a juice in the morning because I feel like it gives me that extra kick in the morning to get going for the day!  If I have a few extra minutes, I'll pop a bagel in the toaster while I'm finishing up my make-up and by the time I'm done, so is the bagel.  I just spread a bit of vegan cream cheese on one side, put the slices together and eat it like a sandwich on my way to work.  Another option would be spreading some peanut butter on a piece of vegan bread and then folding it up and go!

You should feel satisfied with the juice & nuts combo and the juice & peanut butter bread combo.  The bagel alone can fill you up but maybe grab a fruit (like an apple or banana) for a more well-balanced meal.  I always like to do some type of protein in the morning because I feel like it keeps me fuller longer.

Please share if you have any other quick & on the go breakfast ideas!

I love bagels!  They are one of my favorite go to things for breakfast because it's simple, fast, satisfying, and down right good!
I've heard that some brands of the Thomas bagels are vegan and I know those are readily available at most grocery stores.  Otherwise, my favorite go to bagel are the sesame ones from Trader Joe's.  I love the density of their bagels because they don't smash easily and they keep me full for awhile!  I change this recipe up a bit depending on what I'm feeling.  Sometimes I may add fresh chopped scallions or chives instead of the dill, and I may drizzle just a bit of olive oil...one of my guilty pleasures!


2 tbs. vegan cream cheese ( I love the Tofutti brand)
1 bagel, sliced and toasted to your desire
3-4 slices of tomato, cut in half (I usually do off the vine or roma)
1 tsp. or so of dill (can be fresh or dried)
 Sea Salt & Pepper to taste

How To

Simply spread 1 tbs. of vegan cream cheese on each bagel slice.  Top it off with the tomato slices.  Sprinkle with dill and give it a crack of fresh pepper and a sprinkle of sea salt to taste.  Tada!  Breakfast is served!


Instead of the dill try:
1 scallion, chopped
A tiny bunch of fresh chives, chopped
1 tsp. or so of dried chives

For a little extra indulgence:
Drizzle with a little bit of olive oil

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