Peanut Butter Chocolate Chip Muffins

Every time I ask my kids what they want me to make…it’s muffins! Of course the next question was…what flavor? After going through a couple different options with Madeline, she settled on peanut butter chocolate chip. I knew these would make a great morning snack for her during the school day.

2 cups whole wheat white flour
1 Tbsp baking powder
1 1/2 tsp salt
1 1/4 cup creamy peanut butter
1 1/2 cups mini chocolate chips
1 cup milk
2/3 cup sugar
1/3 cup coconut oil, melted
2 eggs
1 tsp vanilla

Preheat oven to 375 degrees. Line two baking tins with paper liners and set aside.

In a large bowl combine the flour, baking powder and salt. Add in the remaining ingredients and mix until just combined. Fill the prepared muffin cups 3/4 full.

Bake for 15 to 18 minutes or until a toothpick inserted comes out clean. Remove from tin and place on a cooling rack to completely cool.

Source: The Frugal Girls


Skinny Peanut Butter Banana Muffins

I hope everyone had a great holiday weekend! We have a busy weekend and hosted a family party on July 4th. It was small but it was fun to get together with our family and enjoy the weather. I was worried the weather wasn’t going to be great, but by noon, the weather changed and it was gorgeous out. I’ve been busy working the kitchen getting ready for some of my monthly features; I’m so excited to share them with you! I have also been really busy trying to grow my business and I’ll be sharing more information about it later this week as well as a little surprise too. 

I made these muffins months ago, but they got lost in the mix and I just stumbled across the pictures as I preparing for another post. I figured now was a great time to get them posted because they were devoured in 2 days. The kids gobbled them up and they were perfect to send to daycare for breakfast and for an after daycare snack. Plus, they’re healthy too, so I didn’t worry when the kids ate 2-3 in a day. 
2 large bananas, mashed 
1/4 cup honey
1/4 cup light brown sugar
1/2 cup plain Greek yogurt
1 egg
1/3 cup unsweetened vanilla almond milk
1/2 cup creamy peanut butter
2 tsp vanilla extract
1 cup flour
3/4 cup whole wheat flour
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/3 cup mini chocolate chips
Preheat oven to 425 degrees. Spray a muffin tin with non-stick cooking spray and set aside. 
In a medium bowl, mix together the mashed bananas, honey, brown sugar, yogurt. egg and milk. Once combined, whisk in the peanut butter and vanilla extract. In a separate bowl, combine the flours, cinnamon, baking soda, baking powder, salt and chocolate chips. Pour the wet mixture into the dry ingredients and gently fold to combine all the ingredients together. 
Divide the batter between the twelve muffin tins. They should be almost filled to the top. Bake for 5 minutes at 425 degrees and then reduce the temperature to 350 degrees. Bake for another 10-12 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove from the oven and allow to cool before eating. 
Slightly adapted from Sally’s Baking Addiction

Apple Cinnamon Crumb Muffins

I sometimes wonder if I should have incorporated our love for muffins in my blog name with all the muffins I have made! Since becoming a mom, I’ve made muffins more than anything else. The kids love them, they’re quick and easy to make plus I’d rather send these to daycare as a snack than prepacked items they usually serve. 

These muffins would be perfect for the fall, but I had a few apples to use up and Madeline requested apple cinnamon muffins. I love the combination of all-purpose and whole wheat flour, and the crumb on top is delicious! While baking them, it definitely smelled like fall! 
1 1/4 cups whole wheat flour
1 cup all-purpose flour
3/4 cup light brown sugar
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp ground ginger
1 cup buttermilk
1/4 cup canola oil
1 large egg
1 tsp vanilla extract
2 cups diced peeled apples
For the Topping:
1/2 cup light brown sugar
1/3 cup all-purpose flour
1 tsp cinnamon
3 Tbsp melted butter
Preheat oven to 375 degrees. Line a muffin pan with paper liners and set aside. 
In a large bowl, whisk together both flours, brown sugar, baking soda, salt and spices. In a small bowl, whisk together the buttermilk, oil, egg and vanilla. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the diced apple. 
For the crumb topping, mix together all the ingredients in a small bowl until the mixture becomes crumbly. 
Fill each muffin tin with batter about 3/4 of the way full. Sprinkle the crumb topping evenly over the filled muffin cups. Bake for 20 minutes or until the muffins are golden brown and a toothpick inserted in the center come out clean. Allow muffins to cool completely before enjoying! 

Blueberry Oatmeal Cakes

As you know, I love making muffins for the kids! These oatmeal cakes were the perfect snack or even for breakfast. I made half with blueberries and the other half with strawberries. They’re the perfect combination of oatmeal and a muffin, plus I feel better that my kids are getting homemade snacks instead of snacks that are processed with a bunch of ingredients that I can’t pronounce!

So I’ve been thinking about adding some more lifestyle posts to my blog. I’ve tried Stitch Fix and thought about doing a review and have been refinishing a piece of furniture, but I want to make sure you guys would like to see those things. I’ll mainly focus on food, but I think it would be fun to do some new types of posts and you’ll get to learn a little more about me, my life and what else I do beside cooking and baking. What do you say?

2 1/2 cups old fashioned rolled oats
1 1/2 cups skim milk
1 egg, lightly beaten
1/3 cup pure maple syrup
2 Tbsp canola oil
1 tsp vanilla extract
1 tsp ground cinnamon
1 tsp baking powder
1/4 tsp salt
3/4 cup frozen or fresh blueberries
Combine the oats and skim milk in a bowl and stir. Allow to sit overnight in the refrigerator until the majority of the milk has been absorbed (up to 12 hours).
Preheat oven to 375 degrees and spray a muffin pan with non-stick cooking spray. Set aside. 
In the soaked oats, add in the egg, maple syrup, oil, vanilla, cinnamon, baking powder and salt. Stir until the mixture is well combined. Divide the batter between the 12 muffin cups. Sprinkle the top of of each cake with 1/4 cup of blueberries. 
Bake for 25 to 30 minutes until the cakes spring back when they’re touched and have turned light brown. Remove from the oven and allow to cool in the pan for 10 minutes. Serve warm. 
If you have oatmeal cakes left, store them in an airtight container in the refrigerator. 
Source: Eating Well Magazine

Cranberry Orange Muffins

Cranberry and orange always remind me of the holidays and these muffins didn’t disappoint! I made a few changes from the original recipe but they turned out perfect. Madeline loved them but Cooper wasn’t too impressed with them – I’m thinking the tartness from the cranberries turned him off. I’m planning to use this same recipe to make mini loaves of bread as gifts. They’ll make the perfect afternoon snack!

1 cup all purpose flour
1 cup whole wheat flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup fresh cranberries
1 egg
3/4 cup orange juice
1/4 cup melted coconut oil
1 Tbsp grated orange zest

Preheat your oven to 400 degrees. Line a muffin tin with paper liners and set aside.

In a large bowl, combine the flours, sugar, baking powder, baking soda and salt. Add in the cranberries an stir. In small bowl, combine the melted coconut oil, orange juice, egg and orange zest. Pour the wet mixture into the dry and combine just until moistened.

Spoon the batter into the muffin tins until they are 3/4 full. Bake for 15 to 20 minutes until the tops are lightly browned. Enjoy them warm from the oven or at room temperature.

Recipe slightly adapted from: Joyful Healthy Eats 

Double Chocolate Banana Muffins

I had a not so great day the other day and needed a pick me up and these muffins did exactly that…plus it allowed me use up two over-ripe bananas. Yes once again I found myself with over-ripe bananas. My little man has been eating bananas like crazy and they don’t last long around the house.

We all loved these muffins! They were the perfect amount of chocolate, hint of banana and perfect when they were still warm from baking. The perfect after dinner snack to help turn my day around! I know I’ll be making this again!

1 1/3 cups smashed bananas (about 2-3 bananas)
1/3 cup coconut oil
1 egg
1/2 cup brown sugar
1/4 cup sugar
1 1/2 cups flour
1/4 cup cocoa powder
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Line a muffin pan with paper liners and set aside.

In a mixing bowl, beat the bananas, oil and egg together. Add in both sugars and combine. In another bowl, sift together the flour, cocoa powder, baking soda, baking powder, salt and cinnamon. Slowly stir the dry ingredients into the wet mixture until combined. Stir in the chocolate chips.

Divide the batter until each is 2/3 full. Bake for 18 minutes or until a toothpick insert in the middle comes out clean. Allow the muffins to cool in the pan for a couple of minutes and then remove and cool completely on a wire rack.

Source: Inside Bru Crew Life

Pumpkin and Chocolate Muffins

Today’s my reveal day for The Secret Recipe Club. This last month flew by and I’m not sure where the time has gone! My assignment this month Jane’s Adventures in Dinner. Jane has so many amazing recipes with mouth-watering photographs! I love her creativity and variety! I had planned to make her pretzel dogs, but my daughter had dental surgery last week and I didn’t want to miss out on eating them. They’re on my list to make for next week! Since she could only eat soft foods, we decided on Jane’s Pumpkin Chocolate Swirl Muffins. I made a substitution of flour in the chocolate batter and used whole wheat, which resulted in super thick batter that we couldn’t swirl. Regardless, they tasted great and both kids loved them! They’ll make great snacks for the kids to take to school this week.

On a quick note, I wanted to let everyone know of an amazing Rodan + Fields deal coming up. If you’re a preferred customer, you’ll have the opportunity to get a hold of the AMP MD roller at my price, 15% off the preferred customer price! There’s still time to become a preferred customer, contact me today!

Now, back to the recipe. 🙂

15 oz can pure pumpkin
1 tsp vanilla extract
1/2 cup brown sugar
1/2 tsp cinnamon
3 eggs 
2 1/4 cups flour
1/4 cup cocoa
1 tsp baking soda
1 tsp baking powder
Preheat oven to 350 degrees. I would lightly spray a muffin pan instead of using paper liners. Set muffin pan aside. 
In a medium sized bowl, combine the pumpkin, vanilla, brown sugar, cinnamon and eggs. Divide the batter in half and transfer half to another bowl. In one bowl, add in 1 1/4 cups of flour, 1/2 tsp baking soda and 1/2 tsp baking powder. Stir to combine. In the other bowl, combine 1 cup flour, 1/4 cup cocoa, 1/2 tsp baking soda and 1/2 tsp baking powder. 
Divide the pumpkin batter between the prepared muffin tins and then divide the chocolate batter. Swirl the batter together…if you can… 😉 Bake for 15 to 18 minutes or until a toothpick is inserted in the center comes out clean. Remove and allow to cool in the pan for 5 minutes. Remove from the pan and allow to completely cool on a cooling rack. 


Apple Muffins {Clean}

Over the weekend, we had plans to go apple picking but Cooper wasn’t feeling 100% and we decided not to go. I had plans to make applesauce and start making some other treats with apples, so I stopped a fruit stand along the side of the road and picked up a basket of Laura Red apples. I had never heard of this variety of apples before but the man selling them said they were great for both eating and baking. Perfect since I knew I wanted apples for eating and baking. They’re delicious, the perfect combination of sweet and tart.

After making a batch of applesauce, I wanted to make muffins for the kids for breakfast and came across this recipe for apple muffins on Pinterest. I loved that they are clean and contain very little sugar. I also was excited to use my homemade applesauce. We all loved them warmed with a little tab of butter melted on them. YUM! The perfect breakfast muffin!

1 medium sized apple, peeled, cored and chopped into small pieces
2 tsp cinnamon
1 tsp nutmeg
3 Tbsp honey
2 cups whole wheat flour
1 tsp baking soda
1/2 tsp salt
1 cup applesauce
1/2 cup water

Preheat oven to 350 degrees. Line a muffin tin with liners and set aside.

In a small bowl, add the chopped apple, cinnamon, nutmeg, vanilla and honey. Mix together until the apple is well coated. In a large bowl, sift together the flour, baking soda and salt. Add the applesauce, spiced chopped apples and water. Slowly stir to combine the batter.

Divide the batter into the lined muffin tins and bake for 20 to 25 minutes. Remove from the oven and allow to cool slightly before enjoying!

Source: Team Tuttle      

Biscoff Coffee Cake Muffins

It’s been quite quiet in my kitchen lately. I haven’t been inspired to cook or bake lately and I’m blaming it on the weather! Temperatures have been all over the place and I can’t find the motivation to get moving. It also didn’t help that Madeline came down with strep throat before the holiday weekend, but luckily after one dose of antibiotics, she was feeling much better.

I’m still working on the case of Biscoff I won a couple months ago. I gave a few jars away and I’m going to need to try out some new recipes to use it. I decided the first venture was muffins, since we all know how much I love making muffins. These were good, full of Biscoff flavor but the crumble didn’t stay crumbly like I had hoped.

1 3/4 cup flour
1 cup sugar
1 stick unsalted butter, softened at room temperature
2 eggs
1 cup nonfat plain Greek yogurt
1 1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1 tsp vanilla
3 Tbsp Biscoff spread

1/2 cup flour
1/4 cup brown sugar, packed
3 Tbsp unsalted butter, cold
1 Tbsp Biscoff spread
1/4 tsp salt
1 tsp cinnamon

Preheat oven to 350 degrees. Line 2 muffin tins with paper liners and set aside.

In the bowl of a stand mixer, cream the butter and sugar together until smooth and creamy. Add the yogurt and mix to combine. Add in the vanilla, cinnamon and 1 egg. Mix until combined and then add in the last egg and mix.

In a small bowl, whisk together the flour, baking powder, baking soda and salt. Slowly add the dry ingredients to the wet mixture and combine. Remove 1 cup of batter and place in  small bowl. Add in the Biscoff spread and stir to mix together.

Divide the batter and fill 1/2 way full. Add a dollop of the Biscoff batter on top and swirl with a knife.

To make the topping, combine the flour, brown sugar, salt and cinnamon together. Cut in the butter and Biscoff with a pastry knife (or two knives like scissors) until a crumble forms. Sprinkle the top of each muffin generously with the crumble.

Bake for 22 to 25 minutes or until the tops begin to brown. Remove from oven and place on a wire cooling rack to cool for 5 minutes. Remove the muffins from the pan and place on the cooling rack to completely cool.

Source: Life Made Simple

Lemon Chia Muffins

I’m on the PTO at Madeline’s school and last week we provided the bus drivers with an appreciation breakfast. I was looking for a springy muffin and I saw these muffins on Pinterest and knew that lemon muffins would be perfect! They’re moist and lemon is really the highlight of these muffins. I substituted chia seeds for poppy seeds since I didn’t have poppy seeds. The glaze on these muffins was amazing. The addition of melted butter makes all the difference. I’ll be adding a little butter anytime I make a glaze in the future.

2 cups flour
1 tsp baking powder
1/2 tsp  salt
1/4 tsp baking soda
1/2 cup sour cream
1/2 cup buttermilk
2 Tbsp fresh lemon juice
1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 Tbsp grated lemon zest
2 large eggs
2 tsp chia seeds
1 tsp melted butter
powdered sugar
4 tsp lemon juice
Preheat oven to 350 degrees F and line a muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking soda, salt and baking soda in a medium bowl.  Combine the sour cream, buttermilk and lemon juice in a small bowl.
In the bowl of an stand mixer, beat together the sugar, butter and lemon zest. Add one egg at a time, beating well after each egg. Beat well until the mixture is light and fluffy. Mix in the dry ingredients in thirds, alternating with the sour cream/buttermilk mixture. Mix until just blended. Stir in the chia seeds.
Divide the batter between the prepared muffins cups. Bake for 20 to 22 minutes. Cool in pan for 5 minutes and then remove to cool completely on a cooling rack.
While the muffins are still warm, mix together the glaze ingredients. Drizzle or spread over the tops of the muffins. Let cool completely before serving.