I absolutely love breakfast. And lately, I’ve been eating plenty of it. After my 8 day hiatus from working out thanks to the cough, cold, and whatever else was going around, I’ve struggled to get back into my workout routine. But I do it, begrudgingly, telling myself how fabulous I will feel afterward.
And that’s true, until the following morning when I’m ready to eat my arm off.
I made these Blueberry Breakfast Cakes when Jessica first posted them and something went terribly wrong…I had made a Blueberry Cake Slop that over-flowed my 6-ounce ramekins. But seeing as this recipe was adapted from Jess’s Individual Pumpkin Spice Breakfast Cakes, I had to try again. Those babies were out-of-this-world delicious!
Attempt #2 was a success. A huge success (I spread the batter into 3 ramekins vs. 2). And I’m glad I doubled the recipe…but so sad the last of them are now gone. 🙁
Blueberry Breakfast Cakes adapted from How Sweet It Is
1/4 cup butter Smart Balance Light
1/4 cup sugar
1 tsp pure vanilla extract
1/3 cup 0% plain Greek yogurt
1/3 cup whole wheat pastry flour
1/4 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
3/4 cup fresh blueberries
Preheat oven to 350 F.
Cream butter and sugar together until light and fluffy. Add egg and mix until well combined. Add in vanilla and yogurt and stir. Mix dry ingredients together and add to batter, only mixing until just combined. Fold in blueberries.
Spray 3 ramekins (6 to 8 ounces each) with non-stick spray and pour batter into them equally. Bake for 30-35 minutes or until inserted toothpick comes out clean. Yield: 3 cakes individual breakfast cakes.
Nutrition Information (per cake): 259 calories; 8.7 g. fat; 72 mg. cholesterol; 503 mg. sodium; 39.6 g. carbohydrate; 2.3 g. fiber; 5.7 g. protein
Result: Spongy, light, and absolutely delicious! These were last Saturday’s breakfast while the ‘rents were in town and they received a thumbs up from the whole gang. I lightened these up by omitting the glaze and using fat-free yogurt and Smart Balance Light. I love that the Smart Balance Light cuts out over 50 calories per serving and includes the heart-healthy mono and polyunsaturated fats versus all saturated fat. So good! Plus, the reheat well in the microwave! Enjoy! 😀[/print_this]
Taking this week off from the kitchen lasted through yesterday afternoon. I came home to this sight:
It came down to workout or bake with over-ripe bananas before teaching. The bananas won, but I made the promise to myself to workout today, Friday, Saturday, and Sunday in order to get in my 5 workouts for the week.
Don’t you want to know what I made with those over-ripe bananas?
Too bad! You must wait! 😀 But bananas and chocolate are involved. 😉
Question: Do you eat over or under-ripe bananas? And what do you do with really over-ripe ones? 😉
Doesn’t it feel like today should be Friday? Ugh…
First time here.. must say its so beautiful out here and great recipes too..glad to follow you!
Oh wow I can smell the nice aroma of fresh muffins..Yumm yumm!
Loved the ingredients…thanks for sharing!
Bananas and chocolate…oooh, can’t wait!
The breakfast cakes sound yummy, Nicole!
Looks delicious!! Its like a blueberry muffin 🙂
Healthy cake for breakfast! Yay! That makes me so happy.
Yum! These look like they could be breakfast…or dessert!!!
YUM! Looks delicious. the bananas though, not so much. I have actually given up two of my favorite foods in the past 6 months bananas and popcorn. And, I feel a million times better. They aren’t even part of my low FODMAPs diet, but hey, I know they were causing me troubles. I would still make banana and PB fro-yo with those bananas though 🙂
Glad you’re feeling better! I started working out very slowly after I was sick (as in going about 2 MPH on the elliptical). It helped get me back into it without dying of hot flashes.
Those bananas look absolutely perfect to me! I can’t stand eating bananas that are even a little “green.” I do freeze my overly ripe bananas and use them in my morning oats.
I like my bananas right in the middle–yellow with no spots. (Though I’d say those bananas are closer to perfect than over-ripe. Green bananas make my mouth fuzzy and browning ones are too sweet.
Those bananas don’t look over ripe at ALL. I like mine as brown as brown can be. Meanwhile, if there’s any green, I won’t eat them.
Bananas and chocolate are an amazing combo – can’t wait to see the recipe! I eat underripe bananas all the time. With overripe bananas I chop them up, stick them in the freezer and then make banana soft serve. That stuff is amazing!
I love muffins and I may try to make those!
I love to bake with overripe bananas or freeze them for smoothies…so delicious!
I don’t like to eat bananas when they start to get spots but I have no problem mashing them up in my oatmeal 🙂 or baking obviously
OMG that looks heavenly….
I usually wait for my bananas to be really ripe so I can make muffins =)
YES it feels like friday! I have a huge breakfast person! I use brown bananas mushed in to my oatmeal in the morning! I never let them go to waste! Loving these little ramekin cups! I will have to try this recipe!
I am one of the few fans of over-ripe bananas. I don’t like them green at all. I am looking forward to hearing about what you made…bananas and chocolate is a great combo.
Those cakes look amazing! I really should make something like this. It would be nice to change up my usual breakfast.
I don’t eat over ripe bananas…they kind of gross me out. But I do freeze them for things like banana ice cream and banana cakes and muffins.
oh, those blueberry cakes look soooo good. wish I had one right now! The blueberries have been so sweet lately.
My oh my. Those blueberry babies look amazing!
For me, those bananas you have pictured aren’t ripe enough! I must get it from my dad.. we get upset when my mom takes the bananas we are about to eat and makes banana bread with them. I definitely still eat them when they are totally brown. 🙂
beautiful photos and im seriously drooling… still from the doughnuts! I love the idea of a breakfast “cake”. genuious.