Peanut Butter Energy Balls

These are really yummy! My kids like them in their school lunches. I freeze a whole batch, then all they have to do is take one or two out in the morning and its ready for them at lunch time.

Peanut Butter Balls
Original recipe source

1 – cup honey
1 1/2 – cups creamy peanut butter
2 – cups dry powdered milk
3 – cups quick or old fashioned oatmeal, uncooked
1 – 2 – tablespoons wheat germ or flax meal
1/2 cup mini chocolate chips (optional)


Mix all together with hand mixer. Form into balls with hands and freeze on a baking sheet lined with waxed paper until firm. Remove from freezer and store in a large zip lock bag in the refrigerator.

Whole Wheat Banana Chocolate Chip Muffins

I like to make these muffins ahead of time and then freeze for the kids' school lunches. They get tired of sandwiches so I make different kinds of muffins instead. This is one of their favorites!

Whole Wheat Banana Chocolate Chip Muffins
original recipe source

1/2 cup butter (1 stick or 4 ounces)
1/2 cup packed light or dark brown sugar
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp vanilla extract
1 1/2 cups mashed ripe banana (about 3 bananas)
1/4 cup honey
2 large eggs
2 cups whole wheat flour
2/3 cups mini chocolate chips


Preheat the oven to 350. Line or grease a 12 cup muffin pan. (I usually make these in my mini muffin tins. Makes 34 mini muffins or 12 regular size and 24 mini muffins).


Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg, and vanilla in a medium bowl until smooth. Add the banana, honey and eggs, beating until smooth. Add the flour and chocolate chips, stirring until smooth. Divide batter into the muffin cups, they'll be nearly full. Bake the muffins until a cake tester inserted in the center of one comes out clean, 23-28 minutes. Remove from oven and after a couple of minutes transfer the muffins to a rack to cool.