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banana oatmeal blender muffins

Thanksgiving has come and gone, and not hearing the words turkey and gravy couldn’t come soon enough. I’m still stuffed! I eat turkey pretty much once a year, so it doesn’t take much to hit my annual quota. Pumpkin pie is a whole other story. What quota? This year I’m thanksful for multiple turkey trots.

In between scarfing down the traditional holiday treats, we’re stuffing our faces with a slightly healthier version of indulgence — banana oatmeal blender muffins. Are you noticing a trend yet? I’m completely obsessed with making easy recipes that include the use of my assistants Mr. Vitamix and Mrs. Food Processor. Every once in a while we call in the Wizard living in the slow cooker. He’s pretty magical too!

banana oatmeal blender muffins

If you recall how simple it was to prepare my Pumpkin Chocolate Chip Muffins, these banana oatmeal blender muffins are even easier! Start with putting all ingredients, except the eggs and mix-ins, into the blender until combined. The blender might need a scrape down midway through. Next, add in 2 eggs and blend again until completely smooth. Finish by stirring in a half-cup of dark chocolate chips, raisins, nuts, or whatever else you can dream up! Mix well with a spoon — don’t blend.

banana oatmeal blender muffins

Fill prepared muffin cups 3/4 full and top off with a little extra mix-in if you’re feeling inspired. Here I got crazy with a little toasted coconut for a change. Bake for 10-15 minutes at 375°. Let cool in pan for 5 minutes before moving to a rack to cool completely.

banana oatmeal blender muffins

banana oatmeal blender muffins

Prep Time: 8 minutes

Production Time: 15 minutes

Total Time: 23 minutes

Yield: 12 muffins

banana oatmeal blender muffins


  • 2 cups gluten-free oats
  • 2 ripe bananas
  • 1/4 cup coconut oil, melted
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup coconut milk (or other milk alternative)
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 3 pitted dates
  • 2 eggs
  • 1/2 cup mix-in: dark chocolate chips, raisins, chopped nuts, etc.


  1. Preheat oven to 375°. Grease muffin tins or place muffin liners in tins.
  2. Add oats, bananas, coconut oil, baking powder, baking soda, salt, milk, cinnamon, vanilla, and dates to a high powered blender. Pulse until smooth.
  3. Add in 2 eggs and mix again until well blended.
  4. If adding in additional mix-ins, stir them into the blender (with a spoon- don't blend).
  5. Fill prepared muffin tins ¾ full.
  6. Sprinkle any additional toppings on top of uncooked muffins.
  7. Bake for 10-15 minutes or until golden brown and an inserted toothpick comes out mostly clean. Cool 5 minutes in muffin tin before removing to completely cool on a rack.
  8. Store in airtight container for up to one week.

BEST Beet Hummus Recipe

Beet Hummus Recipe

I have a lot of love for food, but love it not a word that I would use with beets. I don’t want them, yearn for them, or crave them — like EVER. But, I do tend to make exceptions for foods with health values outweighing their taste. Sometimes they creep into recipes like beet brownies or spinach pancakes, but one of my favorites is BEET HUMMUS. Rich, magenta, homemade beet hummus. I know, it’s not quite a brownie, but go with me on this one. You’ll not be sorry!

roasted beets

I started making this recipe over the summer, and it’s been a major hit at quite a few events. The fresh garlic cloves combined with warm, earthy cumin and the nuttiness of coriander makes dipping into a bowl of this beet hummus simply irresistible.
beet hummus ingredients

The recipe starts with roasting the beets for 30 minutes in a little bit of water, which brings out the natural sugars making them slightly sweet and supple. After that, you’re almost done. Have you noticed I love easy? I think almost everything I’ve made on this blog by now incorporates a blender or a food processor. (You’re welcome!)

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Drain the roasted beets in a colander and let them cool 10 – 15 minutes. Add the roasted beets and drained  chickpeas into a food processor and combine until almost smooth. Next, add the tahini, lemon juice and zest, salt and pepper, garlic, cumin, and coriander. Process on high while drizzling the olive oil into the hummus.

Give it a little taste and add in a little more salt, pepper, or lemon juice to suit your taste. Process until completely smooth and magnificently magenta colored. Chow down with your favorite veggies, chips or crackers. I also love smearing this on a whole wheat tortilla to add some pop to my favorite lunch wrap.

QUESTION: What other ways do you love to incorporate beets into your favorite recipes? 

BEST Beet Hummus Recipe

BEST Beet Hummus Recipe


  • 2 medium sized beets
  • 1 - 15oz can chickpeas, drained
  • 1 lemon, zested and juiced
  • 1 1/2 tsp salt
  • 1 1/2 tsp pepper
  • 2 large garlic cloves
  • 2 Tbsp tahini
  • 1 1/4 tsp ground cumin
  • 1 tsp ground coriander
  • 3 Tbsp extra virgin olive oil


  1. Pre-heat oven to 400°
  2. Peel and chop beets into 1" pieces, and place them on a baking sheet. Pour 2 cups of water into the pan.
  3. Roast beets for 30 minutes, moving them around every 10 minutes. When ready, you should be able to cut through the beets easily with a butter knife.
  4. Let beets cool for 15 minutes. Drain beets in a colander and then transfer to an 8-cup food processor.
  5. Add drained chickpeas and process on high until smooth.
  6. Add lemon zest, 1/2 the lemon juice, garlic, tahini, coriander, cumin, salt and pepper. Continue to process hummus while slowly adding in olive oil.
  7. Add additional salt, pepper, and lemon juice to taste.
  8. Enjoy with your favorite veggies, chips, or crackers. Eat Happy!


healthy pumpkin chocolate chip muffins

flourless pumpkin chocolate chip muffins

Dessert, Snacks | September 23, 2015 | By

Autumn officially arrived yesterday, which means it’s time to release the first pumpkin recipe of the season:

healthy pumpkin chocolate chip muffinsflourless pumpkin chocolate chip muffins

There’s nothing exciting about saying goodbye to summer. No one wants to give up long days in the sun and chilled glasses of rosé, but there is a comfort in knowing fall is back in town. Time to get all toasty under your favorite blanket, and get ready to flip the wardrobe over to boots and sweaters!

Do you have a certain smell or taste that reminds you of fall?  For me, autumn leaves are the first things that come to mind. My memory immediately takes me back to living in Western Pennsylvania. Our long runs were often on backcountry roads next to dew-covered fields with vibrant trees on every horizon. It was as if the canvas was still wet where Bob Ross had painted a million happy little trees with leaves the color of fire. So gorgeous!
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One thing ranks above everything when it comes to fall—PUMPKIN! It’s everywhere and in everything. Pumpkin pies, cookies, smoothies, soups, muffins, hummus, dips, bars. It’s insanely hard to resist the smell of cinnamon spice drifting from pumpkin treats baking in the oven. There is no cooling time, it’s just straight into the mouth time! The good news is pumpkin is actually quite healthy as long as the recipe isn’t loaded with sugar. Don’t worry, you can bet that anything I post on here is going to lean on the lighter side of the scale. Chow down!

healthy flourless pumpkin chocolate chip muffins
To start off the season, I thought I would share this healthy flourless pumpkin chocolate chip muffin recipe that I borrowed and tweaked slightly from Making Thyme for Health. Check out her blog when you get a chance.  It’s full of healthy vegetarian recipes, and she takes the most drool-worthy pictures.  These muffins turned out super fluffy and scrumptious even without the flour. BONUS: Give the dishwasher a night off, this recipe is all made in a blender!  My chocolate chips did start melting slightly because the mixture warmed in the blender, but it just turned into pretty little chocolate swirls.

Let the 2015 pumpkin season begin.

healthy flourless pumpkin chocolate chip muffins

QUESTION:  Do you have a favorite fall memory?  What about food?  Let me know what healthy pumpkin recipe you’d like to see next!

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healthy pumpkin chocolate chip muffins

Prep Time: 10 minutes

Production Time: 23 minutes

Total Time: 33 minutes

Yield: a dozen

healthy pumpkin chocolate chip muffins


  • 2 and 1/4 cup oats
  • 1 cup pumpkin puree
  • 1/2 cup honey
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 4 tablespoons almond butter or sunflower seed butter
  • 1/4 cup unsweetened vanilla almond or coconut milk
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup dark chocolate chips


  1. Preheat the oven to 350°F and grease or line muffin tin.
  2. Place of all of the ingredients, except the chocolate chips, into a blender and blend for about 30 seconds, or until smooth. You might have to stop the blender and scrape down the sides to help the mixing process.
  3. Gently fold the chocolate chips into the batter - do not blend.
  4. Fill each muffin tin about 3/4th of the way full.
  5. Bake in the oven for 22-24 minutes, until light golden brown.
  6. Let cool for 10 minutes before removing from the pan.
  7. Eat Happy!


Keep fresh by keeping in a sealed container for up to 3 days.

homemade almond butter recipe

Homemade Almond Butter Recipe

If you’re looking for a healthy, easy homemade almond butter recipe, YOU’VE MADE IT!! But, there’s something you need to know before we begin, — I’m a nut butter addict. There, I said it. The first step is admitting, right? Thank goodness there are others out there just like me. That gooey, almond sweetness rubbing it’s salt crystals all over my tongue.  I mean really, what’s not to love? There are a million things you can do with nut butter that all taste unbelievably delish. Slather it on bananas, pancakes, toast, or throw it into smoothies, bars, or cookies.

Check out this video to see how easy it is to make your own!