Blueberry Banana Bread with Cream Cheese Swirl

This morning two brown bananas on the counter were 

just begging to become banana bread...

But I was also in the mood for cheesecake, 

(I'm basically always in the mood for cheesecake)

So I came up with this Blueberry Banana Bread 

with Cream Cheese Swirl.

(The blueberries were just sort of an an afterthought 

and probably the best idea ever!)

Here's what you'll need:

1 EGG

1/2 CUP BROWN SUGAR

1/4 CUP VEGETABLE OIL

1/4 CUP APPLE SAUCE

1/4 CUP LITE SOUR CREAM

2 TEASPOONS VANILLA

1 CUP BANANAS (MASHED)

1 CUP FRESH BLUEBERRIES 

1 CUP FLOUR

1/2 TEASPOON BAKING POWDER

1/2 TEASPOON BAKING SODA

PINCH OF SALT

And for the Cream Cheese Swirl 

You'll need:

1 EGG

4 OZ. CREAM CHEESE

1/4 CUP SUGAR

3 TABLESPOONS FLOUR

Directions:

Preheat oven to 350, grease and flour loaf pan.

Combine egg, brown sugar, oil, apple sauce, sour cream and vanilla

in a large bowl with a wire wisk until smooth.

With a spatula fold in the rest of the bread ingredients.

Pour 2/3 of the bread mix into the loaf pan. 

(See: Step One)

Next mix cream cheese swirl ingredients until smooth.

Pour cream cheese mixture on top of bread mix in loaf pan.

(See: Step Two)

Then carefully pour the remainder of the bread mix 

over the cream cheese layer.

(See: Step Three)

Bake 45-60 minutes until toothpick is inserted in center 

and comes out clean.

Allow bread to cool in pan for 10 minutes.

Then cool another 20 minutes on wire rack.

   Enjoy!

Baked Oatmeal Muffins

It's that time of year again...

Back-to-School!

For us that means sack lunches, crock pot dinners, 

and quick and easy breakfasts.

The quicker and easier, the better!

But that doesn't mean it can't be homemade. 
Now this all goes without saying, 

but did you know...

breakfasts made at home with whole foods 

are much healthier, 

contain less sugar, 

and are much more affordable

than packaged store-bought breakfast foods. 

So before you pass out the PopTarts,

think about how much better you'll feel about

sending your kids off to school with one of these:

Baked Oatmeal Muffins

The perfect 
make-ahead back-to-school 
Breakfast-on-the-Go!

Here's what you'll need:

2 EGGS

1/4 CUP BROWN SUGAR

1/8 CUP COCONUT OIL (or veg. oil)

1/2 CUP APPLESAUCE

1 1/2 CUP COCONUT/ALMOND MILK (or reg. milk)

1/8 CUP PEANUT BUTTER

2 TSP. VANILLA

1/2 TSP.SALT

1 TBSP.CINNAMON

3 CUPS OATS

2 TSP. BAKING POWDER

1/8 CUP FLOUR

TOPPINGS: 

FRESH OR DRIED FRUIT, NUTS, CHOCOLATE, CAROB CHIPS, ETC... 

Instructions:

Preheat oven to 350

Spray or line muffin pan.

Mix eggs, brown sugar, and oil until smooth.

Add applesauce, milk, peanut butter, vanilla.

Mix until combined.

Mix dry ingredients separately.

Slowly mix in dry ingredients until combined.

Fill muffins 3/4 full. 

Top with fruit.

Bake for 30 minutes

(Bake mini-muffins 15 minutes)

Let cool. 

Store in airtight container.

Enjoy!