Maybe the world needs more banana pancakes. Yes, that’s just what we’re missing. Yes, that’s what I’m telling myself right now. This thirteen-year-old (!) recipe website already has several banana pancake recipes, each wonderful in its own way, and here I am with another.

My whole wheat banana pancakes are so nice and fluffy. My banana oat pancakes are tender and flavorful with oatmeal-like interiors. This blender oatmeal pancake recipe yields an all-around great pancake that’s less banana-y than the others. I even have banana waffle recipes—whole wheat and oat-based—those are great, too.

These are the banana pancakes I’m making most often at the moment. They are the simplest pancakes by far, with only three ingredients at the core: mashed banana, eggs and whole-grain flour (you have several flour options here). I often add cinnamon and hemp hearts or flaxseeds, but even then, they require fewer ingredients than the rest.

Nutritionally, these banana pancakes are about as healthy as pancakes can be. They’re significantly lower in carbohydrates than the other recipes, and slightly higher in protein. That’s a win! They don’t taste as much like a treat as the other recipes, but they’re truly very nice.

These pancakes are easy to throw together in the morning while Grace toddles around the kitchen. She loves them and I feel good about them. So, these banana pancakes are definitely baby-friendly and kid-friendly. These simple pancakes are for everyone!

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You’re going to love this strawberry smoothie. This recipe is cold, creamy and satisfying, and its nutty strawberry flavor is truly crave-worthy.

In their most basic form, these strawberry smoothies require just four ingredients—frozen strawberries, frozen bananas, almond milk and almond butter.

This smoothie recipe tastes like a strawberry milkshake, and you can make it for breakfast! I’ll be sipping on these pink drinks all summer, and I hope the recipe becomes a staple in your home as well.

If you ask me, smoothies should be super simple. I don’t want to pull a bunch of ingredients out of my fridge and pantry every morning just for a smoothie. I am not a morning person! Plus, these smoothies are easy to whip up in the afternoon or after dinner if you get a craving for a sweet treat.

You can change up the recipe by adding flax or oats for a nutrition boost, or a light drizzle of maple syrup to make them taste even more dessert-like. I’m plenty satisfied with the four-ingredient formula, though, and I think you will be, too!

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How about some pancakes? Like, right now? These are the easiest pancakes I’ve ever made because they come together in the blender! Now you can enjoy pancakes on a weekday morning.

Plus, these pancakes are made with healthy whole grains—oats—and other wholesome ingredients. They’ll actually keep you full until lunchtime. While they are not decadent buttermilk pancakes, they’re entirely delicious in their own right.

More reasons to love this recipe: These pancakes are the perfect use for a lone over-ripe banana, and they’re enjoyed by kids and adults alike. Freeze any leftovers for a super simple breakfast or snack at any time of day. Let’s make some pancakes already!

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Sometimes, you need a healthy make-ahead breakfast. Whether you’re serving a crowd or trying to ease busy weekday mornings, this breakfast casserole is just the ticket.

Typically, breakfast casseroles includes sausage and potatoes. I loaded this one up with fresh veggies and greens instead, including red bell pepper, green onion and spinach.

Creamy feta or goat cheese rounds it all out. You don’t need a ton of dairy to achieve a lovely, luxurious texture. This is a lightened-up dish that seems more indulgent than it really is.

This healthy breakfast casserole is the perfect addition to a holiday breakfast spread. Since it offers some protein and vegetables, it’s a great way to help balance those delicious carb-heavy treats, like muffins and pancakes. I’d be thrilled to find this option alongside bagels and cream cheese. Leftovers are good for lunch, too.

To develop this recipe, I followed my foolproof frittata formula. It’s easy to make, colorful and delicious!

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Want to make someone’s day? Bake them some banana bread! Just yesterday, I said, “I’m going to bake some banana bread,” and watched a full-grown man’s eyes light up like a kid’s on Christmas morning.

Banana bread is one of those classic, all-American comfort food recipes that fills the whole house with warmth and makes everything better. Banana bread is magic.

I perfected this banana bread recipe for my cookbook and wanted to share with you here. This recipe has all the hallmarks of classic banana bread—it’s fluffy, moist, infused with sweet banana flavor, and beloved by toddlers and adults alike.

Bonus? This recipe requires just one bowl, a few measuring cups and some basic ingredients.

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Do you love everything bagels? Me, too. They’ve always been my favorite. When we were little, our parents would take us to the bagel shop on Sundays. I’d jump up and down for an everything bagel, while my brothers went for the asiago or cinnamon raisin options. No, thanks!

As an adult, I’ve begrudgingly come to realize that white bread doesn’t make me feel very good. So, I opt for whole grain bagels when bagels present themselves, even though what I really want is an everything bagel.

Imagine my delight when I discovered how to make my own everything bagel spice blend. Now I can make any bagel an everything bagel! I can even make toast taste like an everything bagel. You can use this blend on much more, as you’ll see below.

The trick to making the best everything bagel seasoning is to toast it in a skillet. If you think about it, everything bagels go through the oven with the seeds and spices on the outside, so the toasted flavor is key. Freshly toasted everything bagel seasoning tastes way better than store-bought blends, like Trader Joe’s “Everything But the Bagel” blend. Let’s make some.

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We caught our first cool fall breeze this week. Do you know what that means? It’s pumpkin muffin time.

I snapped some new photos of my favorite pumpkin muffin recipe as I satisfied my pumpkin craving. These pumpkin muffins are perfect for chilly fall mornings and afternoon snacks.

They’re healthier than most, since they’re made with whole wheat flour and oats, sweetened with real maple syrup or honey, and call for coconut oil or olive oil instead of butter. Believe it or not, this healthy pumpkin muffin recipe yields light and fluffy muffins.

These pumpkin muffins wouldn’t be complete without plenty of warming spices, including cinnamon, ginger and nutmeg. Most “pumpkin spice” flavor comes from the spice, not the pumpkin!

I love these muffins with a spread of almond butter, peanut butter or pecan butter on top. Nut butter adds some extra protein, which means that I’m not hungry before lunchtime. If you’re going pumpkin-crazy this time of year, enjoy your muffin with a homemade pumpkin chai latte.

These pumpkin treats have the magical power to convert “healthy muffin” skeptics into fans. Let’s make some!

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Coconut lovers, this double-coconut banana muffin recipe is for you! I’m confident you’ll fall in love with the sweet, bright flavors and contrasting textures in these little treats.

These muffins taste familiar and comforting, given their fluffy, banana-infused insides. They’re also fun and tropical, thanks to the shredded coconut you’ll find on the inside and on the muffin tops. A little lemon zest brings all the flavors together.

Like my healthy banana muffins, these muffins are also made with whole wheat flour and naturally sweetened (this time, with honey).

These muffins are based on a different recipe, though, and yield smaller muffins that are perfect for satisfying your afternoon sweet tooth. You could also serve them for a grab-and-go breakfast this Memorial Day weekend.

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It’s cozy season. Let’s make banana pancakes! This banana pancake recipe yields gloriously fluffy pancakes, even though they’re made with hearty whole wheat flour.

These whole grain pancakes have more substance than your average pancake, which means they can actually fuel you until lunchtime. I like to dollop them with some peanut butter for some extra fiber and protein.

I adapted these pancakes from the banana coconut pancakes in Love Real Food (page 17). If you haven’t tried those yet, you’ve been missing out! These are more classic banana pancakes, and I managed to incorporate a little more mashed banana for maximum banana flavor.

These banana pancakes are perfect for lazy weekends, and reheat well for busy weekday breakfasts. You can also double the batch and freeze extras for later. They definitely brighten up cold gray mornings, which is what we’ve been having lately.

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In the mood for some fall baking? Me, too! I’m cozying up with these apple carrot muffins and a cup of coffee. My dog, Cookie, is hoping for some crumbs.

My sweet publisher sent me a cookbook called Run Fast. Cook Fast. Eat Slow. a few months ago. The cookbook was co-written by Olympian/NYC Marathon champ Shalane Flanagan and chef/nutrition coach Elyse Kopecky.

I should confess that I hate running and only qualify for the “hangry” portion of the book’s subtitle, “Quick-Fix Recipes for Hangry Athletes.”

Nonetheless, the book is up my alley because it’s full of energizing, whole foods-based recipes. I haven’t been able to get this hybrid apple-carrot muffin recipe out of my mind. They didn’t disappoint!

The authors call these muffins “superhero” muffins because they are muffins that sustain. They offered three versions in the book, and I chose the muffins featuring grated fresh carrots and Granny Smith apples.

These muffins are very hearty and wholesome, which makes them perfect grab-and-go breakfasts or snacks. I think they would freeze well for several months, if you want to keep them on hand for hangry moments.

Bonus? These muffins are gluten free and naturally sweetened, and easy to mix up by hand. Apple carrot muffins for the win.

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