Fully Loaded Double Dark Chocolate Muffins

I have to share this recipe because these muffins are amazing! I am not known for scratch baking and this is no exception; as a base I used Kodiak Cakes brand Double Dark Chocolate flap jack/waffle mix. I get it at my local food store and have also found it at Target. The mix alone is protein fortified and made with whole grains. I follow the muffin recipe on the box and then add some other stuff to kick it up a notch! These fully loaded muffins are great morning, noon and night; as a start to your day, an afternoon pick me up or as a semi-sweet and healthy finish! And the best part is… they’re good for you! Enjoy!!

Ingredients: Makes 12 muffins

  • 2 cups Kodiak Cakes Double Dark chocolate mix
  • 1/2 cup brown sugar
  • 2 very ripe bananas
  • 1 cup milk
  • 1/4 cup melted butter
  • 1 egg
  • 1/4 cup dark chocolate mini chips
  • 1/4 cup chopped walnuts
  • 1/4 cup unsweetened shredded coconut
  • 2 tbsp chia seeds
  • 2 tbsp ground flax seed

Directions:

  1. Preheat oven to 350. Line a 12 count muffin tin with papers or grease generously with cooking spray.
  2. Combine the baking mix, brown sugar, bananas, milk, butter and egg. Mix well using a whisk or wooden spoon.
  3. Fold in the chips, nuts, coconut and seeds.
  4. Divide the batter evenly among the lined muffin tin.
  5. Bake for 15 – 20 minutes or until a toothpick comes out clean.
  6. After they cool, store in an air tight container for up to 5 days (if they last that long)!

Sorta Light Pumpkin Muffins

Inevitably, as the weather changes and the air cools, so do my cravings and my habits in the kitchen. Not only do I yearn for soups and stews, roasts and gravies; I also want to bake things! Now I’ve said this before, I am much better at cooking than I am at baking, primarily because I hate to measure. Baking is a science and if you don’t measure properly your muffins/pastries/cakes/cookies simply don’t turn out right! With cooking (you need to measure of course) I feel like there’s a little more wiggle room and the opportunity to go off script. Bottom line; not staying the course when baking can be disastrous if you’re not mindful to the changes/chances you’re taking!

I originally found this recipe for Pumpkin Maple Loaf in Cooking Light magazine and it intrigued me because the author found a way to take a classic fall favorite and lighten it up a bit! But by sheer stubbornness I needed to find a way to make it my own and go off script! First, I decided to make muffins with the batter versus a loaf. Second, I didn’t have access to dark maple syrup or dark brown sugar so I used grade A syrup as well as a brown sugar/stevia blend as substitutes. Lastly, the original recipe called for roasted pepitas to top the loaf; I know it defeats some of the purpose of “cooking light” but, I decided to mix in chopped pecans and white chocolate chips instead! Regardless, these somewhat lightened-up, twist on pumpkin loaf-style muffins are the bomb!! Enjoy:)

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Ingredients: Makes 12 muffins

  • cooking spray
  • 3/4 cup buttermilk
  • 1/2 cup quick oats
  • 1 cup pumpkin puree
  • 1/2 cup real maple syrup
  • 1/3 cup canola oil
  • 1/4 cup brown sugar/stevia blend
  • 1 tsp. vanilla extract
  • 2 eggs
  • 1 1/4 cups white whole wheat flour
  • 1 tbsp pumpkin pie spice
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup chopped pecans
  • 1/4 cup white chocolate chips (I use Ghirardelli)

Directions:

  1. Preheat oven to 375 degrees. Line a 12 cup muffin tin with papers and lightly spray with cooking spray.
  2. Combine buttermilk and oats, let sit 15 minutes.
  3. Whisk together pumpkin, syrup, oil, sugar, extract and eggs and set aside.
  4. In a separate bowl mix together flour, pumpkin spice, baking powder, baking soda and salt.
  5. Add the oats and buttermilk to the pumpkin mixture and stir. Then add the flour mixture to the wet ingredients and combine.
  6. Gently fold the pecans and chips into the batter.
  7. Divide batter among the 12 muffin cups. Bake for 20 – 22 minutes.

*Recipe adapted from Cooking Light, Lighten Up Pumpkin Bread

 

Banana Walnut Blender Muffins

These muffins are healthy, filling and super tasty!  And what’s even better, they require only one kitchen tool; your blender or food processor.  What’s better than a quick, easy and “fit” breakfast option?! Thank you Dina, for passing the recipe along!

Ingredients:

  • 2 cups oats
  • 2 very ripe bananas
  • 2 large eggs
  • 1 cup plain Greek yogurt
  • 2 tbsp honey
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp vanilla extract
  • dash kosher salt
  • 1/2 cup chopped walnuts
  • cooking spray

Directions:

  1. Preheat oven to 400.  Line a 12 cup muffin tin with paper baking cups and grease lightly with cooking spray.
  2. In a blender or food processor, combine all ingredients except the walnuts.  Blend/process on high for 2-3 minutes (until oats are broken down), stopping occasionally to scrape down the sides and stir contents.
  3. Fold in the walnuts.
  4. Divide batter among the 12 muffin cups.  They should be approximately 3/4 full.  Top each with a sprinkle of chopped walnuts if desired.
  5. Bake 15 minutes or until a toothpick comes out clean.
  6. Cool before storing in the refrigerator or freezing.

Suggestion:  You can mix in any favorite nut, dried fruit or candy chip in place of the walnuts.

*Original recipe courtesy of Well Plated

 

Pumpkin Chip Cupcake/Muffins

Enjoying a snow-day morning in my jammies making muffins for my kids (who are currently still sleeping)!  This recipe was passed on to me by a friend years ago when the kids were little and I was trying to sneak more fruits and veggies into their diet.  Back then I didn’t dare say they were made with pumpkin but now, that fact actually intrigues them!  The current debate in our household is whether to call them cupcakes or muffins…

Ingredients: Makes 16-18 large cupcake/muffins

  • 1 box yellow cake mix*
  • 1/4 tsp pumpkin spice
  • 1, 15 oz can pumpkin puree
  • 1/2 cup water
  • 1/4 cup oil
  • 2 eggs
  • 1/2 cup of mini chocolate chips
  • foil/paper baking cups
  • cooking spray

Directions:

  1. Preheat oven to 350.
  2. In a large bowl combine cake mix and pumpkin pie spice using a fork.
  3. In a separate bowl whisk together the pumpkin puree, water, oil and eggs.
  4. Add the wet ingredients to the dry and blend the batter using your whisk.
  5. Fold in chocolate chips with a rubber spatula.
  6. Place baking cups into your muffin tins.  Lightly spray with cooking spray.
  7. Fill each cup approximately 3/4 full.
  8. Bake 15-20 minutes, test for doneness with a toothpick.

Comments:

I use whatever yellow cake mix I have on hand.  My rule of thumb is to reduce the amount of water/oil/eggs the recipe calls for by half, since I am adding in a can of pureed pumpkin.  Bake time also varies, I frequently check after 15 minutes to test for doneness. Good news is, because of the added pumpkin, it’s truly difficult to over-bake them and dry them out.  Cupcake or muffin… you decide!!!

*For this recipe I used Betty Crocker Super Moist Yellow Cake Mix