If you love the creamy sweetness of banana pudding and the tangy goodness of sourdough, this recipe is the perfect fusion for you! Making homemade muffins with kids is a fun learning activity and a great way to prepare a nutritious breakfast. You can even freeze extras and pack them as a go-to snack. Get out all your ingredients and measure each with your kids. Involve your kids as much as you can and encourage them to help clean up as you go. Using sourdough discard in this recipe  enhances the flavor and texture of these muffins. Let’s dive into how you can transform simple ingredients into a delightful treat.

Ingredients:
1 1/2 cups Kirkland Organic Unbleached Flour
1 package vanilla pudding mix
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup sourdough discard (fed or unfed)
1 egg, beaten
2 ripe bananas, mashed
1/2 cup brown sugar
1/3 cup coconut oil, melted
1/4 cup milk (or your choice of non-dairy milk)

Optional Add-Ins:
2 tablespoons chia seeds (for extra nutrition)
1/4 cup dark chocolate chips (for a touch of indulgence)

Instructions:

1. Preheat Your Oven: Set your oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease the cups.
2. Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, all-purpose flour, vanilla pudding mix, baking soda, cinnamon, and salt.
3. Combine Wet Ingredients: In a separate bowl, mix the sourdough discard, beaten egg, mashed bananas, brown sugar, melted coconut oil, and milk until smooth.
4. Bring It All Together: Gradually fold the wet ingredients into the dry ingredients. Stir until just combined – avoid overmixing to ensure fluffy muffins. If you’re using chia seeds or chocolate chips, gently fold them in at this stage.
5. Fill the Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
6. Bake: Place the muffin tin in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Cool and Enjoy: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
8. Notes:
9. Storage: Store muffins in an airtight container at room temperature for up to 3 days or freeze them for longer storage.
10. Make It Your Own: Experiment with add-ins like nuts, dried fruit, or shredded coconut to customize these muffins to your taste.

These Banana Pudding Sourdough Muffins are perfect for breakfast, a midday snack, or dessert. The sourdough discard adds a subtle tang that beautifully complements the sweetness of the bananas and vanilla pudding. Happy baking!

If you're tired of the traditional stovetop pancake routine and are craving a new culinary adventure, you're in for a treat. Today, we're diving into the world of sourdough sheet pan pancakes – a game-changer that combines the beloved flavors of sourdough with the convenience of a sheet pan.

Sourdough has been stealing the spotlight in kitchens worldwide and for a good reason. Its unique tangy taste and airy texture add a delightful twist to various recipes, and pancakes are no exception. Take this classic breakfast staple and transform it into a sheet pan masterpiece, save time, and create a feast for the eyes and taste buds.
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You will love how simple and delicious these sourdough sheet pan pancakes taste. Whether you're a seasoned sourdough enthusiast or a breakfast lover looking for a fresh twist, these pancakes will become a new favorite in your morning routine. Get ready to flip the script on your breakfast game and savor the magic of sourdough in every bite!

Ingredients: 
Dry ingredients:
2 heaping cups of organic unbleached all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 scoop of Levels Grass-Fed Vanilla Whey Protein (or 3 Tbs Sugar)
1 teaspoon salt

Wet ingredients:
1 cup (more or less) sourdough starter (fed or unfed is fine)
1 ¾ cups milk 
2 large eggs
2 Tablespoons organic coconut oil

For the toppings: 
1/4 fresh or frozen blueberries
Optional: cinnamon, maple syrup, butter

Directions:
1. Preheat oven to 425 degrees F. 
2. Use parchment paper to line a  9×13 rimmed sheet pan and set aside.
3. In a large bowl, whisk together the dry ingredients. Next, whisk in the wet ingredients until combined and smooth.
4. Pour batter onto the prepared pan. Tilt the pan as needed to get it as level as possible.
5. Sprinkle with the blueberries.
6. Bake for 15-18 minutes until the pancake springs back to the touch.
7. Let it cool for a minute or two, then slice it into your preferred portions.
8. Serve with your choice of toppings! 

Make ahead directions: Wait until pancakes have cooled, slice into portions and then stick the pan in the freezer. Wait about two hours and remove from freezer. Each slice can be separated and placed in a reusable gallon pouch to be used throughout the week!  Heat in a microwave wrapped in a paper towel for about 40 seconds. 

​Who is ready for some breakfast? My English Muffin Egg Breakfast Sandwiches are a convenient make-ahead meal for your family. Make-ahead sandwiches are always a good idea for any family that is on the go!  Breakfast, in our little homeschool, is the most important part of our day.  If my kids do not eat a well-balanced meal, filling their tummies full of good protein and carbs, they stay in the kitchen all day begging for food.

Making these ahead and popping them in the freezer also makes them a handy and healthy grab and go breakfast. After you have baked the sandwiches allow them to cool. Individually wrap sandwiches in aluminum foil and place them in a freezer bag.  When you are ready to grab your sandwich from the freezer, remove the tin foil and wrap the sandwich in a paper towel, pop it in your microwave for 1-2 minutes, or until desired warmth.  ​

These perfectly moist Healthy Homemade Blueberry Muffins are a fun way to bring smiles to your breakfast table. This recipe is my healthy way to serve a less fattening, calorie-rich breakfast to my kiddos. What I love about this recipe is you can use fresh or frozen blueberries or feel free to use other fruit instead like blackberries!

A fun alternative to this recipe is adding a few drops of Lemon essential oil. The added lemon oil gives them that lemony zest and makes them even healthier. I make sure to drink lemon oil in my water daily to detox my body and create an alkaline PH. It is so important for us all to create an alkaline PH in our body because cancer can grow in a body that has an acidic PH, not an Alkaline PH. Lemon oil is the easiest way to achieve alkalinity.

If you have leftover muffins simply put them on a cookie sheet and place it in your freezer for about 30 minutes. Take them out and put them in a freezer bag and store in your freezer. You can take them out and wrap a paper towel around them and set it to defrost for a few seconds in the microwave. How is that for a healthy, quick breakfast or a tasty treat anytime you want!

For Blueberry Muffins:
2 cups all-purpose flour
1 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup Coconut Oil, melted
​1/3 cup Milk
2 large eggs
1 cup Greek yogurt
1 teaspoon vanilla extract
1 cup blueberries-fresh or frozen(thawed
1–2 tablespoon flour
sugar for sprinkling

Optional:
3 drops of Certified Organic Lemon essential oil (I use Revive Organic essential oils) or Lemon extract

Instructions:
1. Preheat oven to 375F degrees and spray your muffin pan with cooking spray or use paper liners.

2. In a large bowl stir together flour, baking powder and salt and set aside.

3. In a medium bowl, whisk together eggs and granulated sugar and then add the yogurt, coconut oil, milk, and vanilla extract until combined. Add the essential oil or lemon extract here as well.

4. Using a wooden spoon, fold wet ingredients into dry ingredients and mix everything together being sure not to mix it too much.

5. In a small bowl sprinkle blueberries with 1-2 tablespoon flour and toss them until all blueberries are coated with thin layer of flour and then fold them really gently in the batter.

6. Spoon batter into prepared muffin tins, filling about 2/3 of each cup. Sprinkle the blueberries generously with granulated sugar.

7. Place them in the oven and bake about 20-25 minutes or until the toothpick inserted in the center comes out clean.
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8. Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.

​Sometimes, life gets busy and stressful it can be tempting to fall back on bad habits such as eating unhealthy, highly processed, convenience foods. Boiled eggs are always my go-to breakfast when I'm looking to plan healthy, protein-packed morning meals. It is fast to prepare and cook, and there are only two pots to clean up!

Ingredients:
12 eggs
1 cup of water

Directions:
Place a trivet in the bottom of the pot.
Add 1 cup of water.
Add 12 eggs onto the trivet.
Close the lid on the Instant Pot and set the pressure release valve to SEALING.
Cook using the Manual setting for 5 minutes. This will give you a soft middle.
When the timer goes off, release the pressure, fill a bowl with ice water, and place the eggs in the bowl to stop the cooking process.  Peel the eggs and place them in an air-tight container in your refrigerator and enjoy!