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Skinny Banana Chocolate Chip Muffins

I’m always trying new banana bread recipes because there are so many on the internet that look good. Thats not to say that none of them are good I just always want to try another because they all look good, why limit myself to just trying one?! The difference of this one is that it’s on the healthier side with no butter and no sugar.
My 5 year old has been on a cooking video streak lately. So this morning when I had a bunch of super ripe bananas I knew she needed to make something with those. These muffins are delicious and moist with a little bit of sweetness to them. They are almost fat free and healthy so we added chocolate chips for little indulgence,  and the greek yogurt
adds some protein to help you stay fuller longer in the morning.
Enjoy!

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Skinny Banana Chocolate Chip Muffins

Prep time:  
Cook time:  
Total time:  
Yields: 18 Muffins
INGREDIENTS
  • 1 1/2 cups whole wheat pastry flour or white whole wheat flour
  • 1 teaspoon baking soda
  • 3 bananas
  • 1/4 cup natural organic honey
  • 1 tablespoon vanilla
  • 1 tablespoon coconut oil (you can sub olive oil)
  • 1 egg
  • 1/2 cup nonfat plain greek yogurt
  • 1 tablespoon unsweetened almond milk or regular milk
  • 1/2 cup chocolate chips
Directions
  1. Preheat oven to 350 degrees F. Line a muffin tin with baking cups. In a medium bowl, whisk together flour, baking soda.
  2. Add bananas, honey, vanilla, oil, egg, milk and yogurt to your mixer and mix on high for 1 minute or until well combined, smooth and creamy. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips.
  3. Divide batter evenly into muffin tin and bake for 20-25 minutes or until tooth pick comes out clean or with just a few crumbs attached. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm.
 
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NOTES
Muffins are freezer friendly! Simply place in ziplock bag or airtight container and freeze up to 3 months. When ready to eat, microwave for 30-45 seconds or thaw out.
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Nutrition Information
130 Calories per muffin (if you make 18)
Fat 3g
Fiber 2g
Protein 4g

Skinny Double Chocolate Zucchini Pecan Muffins

As a mom I am always trying to make sure my kids eat their veggies and as healthy and fresh as possible. I like ways of sneaking vegetables in that they otherwise might not want to eat. These zucchini muffins are just that. The chocolate fools them into thinking that they are eating a chocolate cupcake, when really they are eating a muffin that has no added fat (no oil) and is made with unsweetened applesauce and half wheat flour. I also had never added pecans to zucchini muffins before and they were a pleasant addition. I would love to hear the ways you sneak veggies into your kids food!

Skinny Double Chocolate Zucchini Pecan Muffins

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Dry Ingredients

1/2 cup whole wheat flour

1 cup all purpose flour

1/4 cup white sugar

1/2 cup brown sugar

1/2 cup cocoa powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon salt

1/3 cup semisweet chocolate chips

1/2 cup pecans

 

Wet Ingredients

1 egg, lightly beaten

1/3 non sweetened applesauce

1/2 cup nonfat vanilla Greek yogurt

1/4 cup skim milk

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 cup shredded zucchini

 Directions

  1. Chop pecans and chocolate chips in food processor or by hand to your desired consistency.
  2. Preheat oven to 350 degrees F. Line your muffin tin.
  3. Whisk together Dry Ingredients in a medium bowl. Whisk together Wet Ingredients in a large bowl. Gently sift Dry Ingredient into Wet Ingredients and stir by hand until just combined, no more then 10 seconds, they should still be lumpy. Do not over mix!
  4. Fill prepared muffin cups 2/3 full. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
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Cinnamon Strawberry Rhubarb Muffins

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Rhubarb is one of those vegetables that some people are scared of, but it’s so simple to use in all kinds of recipes. I like it in muffins, bars and of course pie. I have the most delicious pie recipe that I never sample with others because I know the one I have is so amazing. I got if off Opera probably 5 years ago, it’s Cindy Crawford’s recipe. I will share is it soon, I haven’t baked one since I started this blog, but what better reason to bake it then to share with you all.

Every spring my dad gives me fresh rhubarb from his garden and every time I want to make a new recipe. We felt like muffins today so when I saw this recipe I knew it was the winner. This recipe did not disappoint. It smelt amazing while baking and tasted amazing after we let it cool for a few. My daughter of course helped me baked these and her job was to sprinkle the cinnamon-sugar on top. Sprinkle actually meant dump the whole spoonful I gave her in one spot. Hey at least she hit the muffin and it wasn’t all over the counter. Thankfully she didn’t notice that I did most of them while she took her sweet time doing a few. Whether you have a little helper or you do these by yourself they will turn out amazing and you will be thankful for your over producing rhubarb plant, Enjoy!

Cinnamon Strawberry Rhubarb Muffins

Serves 12-18
Prep time 15 minutes
Cook time 18 minutes
Total time 33 minutes
Meal type Bread
Misc Child Friendly, Pre-preparable
Website Fine Cooking
These muffins have a crunchy top and moist middle that is bursting with flavor. FrenchToasty.com has lots of muffin recipes.

Ingredients

Muffins

  • 2 cups all-purpose flour
  • 3/4 cups granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1/2 cup butter (1 stick, melted and slightly cooled)
  • 2 Large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cup rhubarb (diced)
  • 1/2 cup strawberries (the recipe I followed didn't include strawberries but I thought they were an excellent addition.)

Topping

  • 3 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon

Note

If you want to reheat the next day, heat at 350 for 3-4 minutes. But they are delicious cool also.

Directions

Step 1
Preheat oven to 400 degrees F.
Step 2
In medium bowl (or bowl of mixer) whisk together the sour cream, melted butter, eggs and vanilla until smooth.
Step 3
In another bowl whisk the flour, sugar, baking powder, cinnamon, baking soda and salt. Drop your rhubarb and strawberries into the flour mixture. (If they are coated in flour it will help them not sink and stay in the middle of the muffin)
Step 4
Add the flour mixture to the wet mixture and mix until just combined, do not over mix. The batter will be very thick.
Step 5
In small bowl combine the topping ingredients, cinnamon & sugar.
Step 6
Divide your batter among 12-18 muffin cups. Sprinkle with cinnamon topping mixture. About 1/2 teaspoon to each muffin.
Step 7
Bake until golden brown, 18-22 minutes. I like to insert a toothpick and if it comes out dry I know it's done. Let cool for a few minutes and then transfer to a wire rack to cool a bit. They are delicious warm.
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Nutritional Information from recipe source. My recipe made 18 muffins but the nutritional information is only for 12.

nutrition information (per serving):
Size : per muffin, based on 12 muffins; Calories (kcal): 250; Fat (g): 12; Fat Calories (kcal): 110; Saturated Fat (g): 7; Protein (g): 4; Monounsaturated Fat (g): 2.5; Carbohydrates (g): 32; Polyunsaturated Fat (g): 0; Sodium (mg): 200; Cholesterol (mg): 70; Fiber (g): 1;

Skinny Chocolate Banana Fudge Muffins

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This has become my favorite way to use up my bananas that are too ripe. These muffins are moist, not too sweet and have the perfect amount of banana flavor. I seriously can not rave about these enough. I have really been on a baking spree lately, it could be that my daughter asks almost every day to bake, or it could be my extreme cravings for sweets. Whatever it is, I think my family & friends have been enjoying it because I love to share. (That way I don’t eat them all..haha) I’ve said this before but my husband is not a big sweets person and he thought these has the perfect amount of sweetness. I always feel a victory when he goes back for seconds or thirds. He is not picky but doesn’t eat things that are just ok, he wants to eat delicious things. I feel the same way but my thoughts are more, why waste calories on something that is ehh, when you can use them on yummy, healthy food.

These muffins are made with applesauce and whole wheat flour and you don’t miss the extra eggs or all purpose flour. Sneak the good things in when you can! I’d love to hear how your family loved these, Enjoy!

Skinny Chocolate Banana Fudge Muffins

Serves 12-18
Prep time 10 minutes
Cook time 18 minutes
Total time 28 minutes
Meal type Bread
Misc Child Friendly, Pre-preparable
Website Sally's Baking Addiction
What better breakfast is there then Chocolate Banana Muffins?! FrenchToasty.com has lots of muffin recipes.

Ingredients

  • 3 Large very ripe bananas
  • 2/3 cups granulated sugar
  • 1 Large egg
  • 1/3 cup unsweetened applesauce
  • 1/2 cup whole-wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 cups semi-sweet chocolate chips (plus more for topping)

Note

*Be sure to sift your dry ingredients together to avoid pockets of cocoa powder lumps

Directions

Step 1
Preheat the oven to 375F degrees. Line a muffin tin with baking cups. Set aside.
Step 2
In a large bowl mash the bananas well with no big lumps. Stir in the sugar, egg, and applesauce.
Step 3
Sift* the flour, cocoa powder, salt, baking soda and baking powder into the wet ingredients. Lightly mix to combine. Fold in chocolate chips. The batter will be a little chunky. Do not over mix.
Step 4
Divide the batter between 12-18 muffin cups (fill them all the way to the top, mine didn't rise much). Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean. Allow muffins to cool for a few minutes, then transfer to a wire rack to cool completely.
Step 5
Muffins stay fresh in an airtight container for up to 5 days.
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Spread some peanut butter on them for a taste beyond belief. I used the honey roasted peanut butter for whole foods, but I’m sure any kind would be delicious.

 

Lemon Blueberry Muffins

 
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My daughter woke up bright and early today so I thought it was a perfect morning to make blueberry muffins.  She is such a good helper , as long as I pull a dining room in chair in the kitchen we are good to go.  She loves to add the dry ingredients, I’ve tried with the wet and it makes a mess for me to clean up :( so dry is what I’m sticking with.
I think lemon and blueberry are a match made in heaven. They compliment each other perfectly and these muffins are no exception. The stresuel topping is optional, I opted out from making it this time because my husband prefers a classic muffin with no topping but the topping adds a sweet touch of flavor.
I hope your family was excited as mine for fresh baked muffins in the morning, Enjoy!
Lemon Blueberry Muffins Recipe
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Yields: 16 muffins
Prep Time: 10 minutes
Cook Time 20-25 minutes
Muffin Ingredients
  • 1 1/2 cups blueberries, fresh or frozen (I prefer to bake with frozen)
  • 2 cups + 3 Tbsp. all-purpose flour, divided
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 7 Tbsp. milk
  • 1 Tbsp. lemon juice
  • 1 Tbsp. loosely-packed lemon zest
Stresuel Topping Ingredients
  • 2 Tbsp. melted butter, slightly cooled
  • 2 Tbsp. all-purpose flour
  • 2 Tbsp. granulated sugar
  • 1/4 cup raw sugar

Directions

  1. Preheat oven to 350º. Line a muffin pan with 16 paper liners, or grease with cooking spray.
  2. In a small bowl toss blueberries with 3 Tbsp flour until blueberries are coated. Use a slotted spoon to remove blueberries and shake off any excess flour. Set aside.
  3. In a separate small bowl whisk together flour, baking powder and salt.
  4. In a large bowl or Kitchen Aid Mixer whisk together butter and sugar until light and fluffy. Add eggs, vanilla, milk, lemon juice, lemon zest, and continue whisking until smooth. Fold in flour mixture with a rubber spatula until just combined. Carefully stir in blueberries.
  5. Prepare the streusel topping according to instructions below if using.
  6. Fill muffin cups about 3/4 full of batter. Sprinkle each cup of batter with about 1 Tbsp. streusel topping.
  7. Bake at 350º for 20 to 25 min, until a toothpick inserted into the center of a muffin comes out clean.
  8. Let muffins cool for a few minutes in the muffin pan before removing to cool on a wire rack.

Note: Serve immediately or store in a sealed container for up to 3 days.

To Make Streusel Topping:

Whisk together all ingredients until combined and mixture is crumbly.

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Picture from source with streusel topping: Gimme Some Oven

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Cream Cheese Pumpkin Spice Muffins with a Crumb Topping

Cream Cheese Pumpkin Muffin

A few weeks ago I made 2 Ingredient Pumpkin Spice Muffins that were so easy and delicious, but this time I wanted to kick them up a notch by adding a crumb top and a cream cheese center. I had never done a soft center before, but knew it couldn’t be that hard. They turned out great, the only complaint my husband had was that they were a little sweet and he couldn’t taste the pumpkin spice that much, so if you have some real pumpkin lovers maybe leave a few plain without any goodies added to it. Then you get all the cream cheese stuffed muffins to your self! A tip is to make sure that the cream cheese is in the center of the muffin because if it’s too close to the top it can get a little messy but still tastes the same.

I know the holidays are almost over so why not go out with a bang and make a few more pumpkin dishes before the holidays are over. Enjoy!

Cream Cheese Pumpkin Spice Muffins with a Crumb Top Recipe

Serves 18
Prep time 10 minutes
Cook time 25 minutes
Total time 35 minutes
Meal type Bread
Misc Child Friendly, Pre-preparable
These muffins are a little piece of Holiday Heaven, pumpkin spice and cream cheese are a match made in heaven. FrenchToasty.com has lots of muffin recipes.

Ingredients

Muffin

  • 1 can Libby's 100% Pure Pumpkin (15oz can or half the big one)
  • 1 box spice cake mix

Cream Cheese Filling

  • 8 oz cream cheese
  • 1 cup powdered sugar

Crumb Topping

  • 1/2 cup sugar
  • 5 tablespoons flour
  • 4 tablespoons unsalted butter (cold, cut into pieces)
  • 1 1/2 teaspoon ground cinnamon

Note

You could cut the cream cheese filling and crumb topping recipe in half to make half this way and half plain. That is what I always do, to have a variety.

Directions

Step 1
Preheat oven to 350 degrees F.
Step 2
Mix the cake pix and the pumpkin until blended.
Step 3
In another bowl mix cream cheese and powdered sugar until well blended.
Step 4
In a little bowl whisk the sugar, flour and cinnamon. With a pastry cutter or two forks mix until coarse and crumbly.
Step 5
Fill muffin cups 1/3 full, put a spoonful of cream cheese filling on top, then add another dollop of the muffin batter on top of that so the cream cheese is in the center. Do this to all 18.
Step 6
Evenly sprinkle the crumb topping over all the muffins. Bake for 20-25 minutes.
Cream Cheese Pumpkin Muffin
Cream Cheese Pumpkin Muffin
Cream Cheese Pumpkin Muffin
Cream Cheese Pumpkin Muffin

2 Ingredient Pumpkin Spice Muffins

2 Ingredient Pumpkin Spice Muffins

Pumpkin Muffins

I felt like muffins yesterday but I had a killer headache and didn’t feel like too much effort so when I saw that I had pinned this a few weeks ago I knew I’d give this a try. They were easy and delicious and when my husband took them to work today I got a text from my sister in law saying that they were good! My daughter loved them too, she kept calling them punkin cupcakes :) the way kids say things are so cute.

This recipe is so easy and delicious and you could use any flavor cake mix to mix it up. I’ve seen people use yellow, chocolate w/ chocolate chips…what flavor did you try?

2 Ingredient Pumpkin Spice Muffin Recipe

Serves 18
Prep time 5 minutes
Cook time 25 minutes
Total time 30 minutes
Meal type Bread
Misc Child Friendly, Pre-preparable
These muffins are so easy and delicious, with 2 ingredients they are ready to bake in minutes. FrenchToasty.com has lots of great muffin recipes.

Ingredients

  • 1 can Libby's 100% Pure Pumpkin (15oz can)
  • 1 box spice cake mix (or any other flavor you prefer)

Directions

Step 1
Mix the two ingredients until well blended. Fill muffin cups 2/3 full. Bake at 350 degrees F for 20-25 minutes.
Pumpkin Muffins
Pumpkin Muffins
Pumpkin Muffins
Pumpkin Muffins
Pumpkin Muffins

 

3 Ingredient Banana Bread Muffins

Chocolate Chip Banana Bread

I was headed camping last weekend and I wanted to bring some great breakfast options for everyone. I whipped up a batch of these 3 ingredient Banana Bread Muffins and made half with chocolate chips and the other half with walnuts. The chocolate chip were the first to go! This is the easiest quickest banana bread recipe I have ever made. This is a must make recipe for those of you in a time crunch but want delicious homemade muffins.

This was my daughters first real camping trip and she had a blast. I don’t think she has ever been that dirty. It’s funny how little kids are drawn to the dirt, sand, sticks and water. Her favorite was drawing in the sand with sticks. She also wanted to explore all the woods around us. A big thanks to my father in law who gave us a trailer, it sure makes camping more enjoyable. You have the pleasure of being outdoors all day but the comfort of sleeping inside on a bed. We are headed camping again this weekend and I’ll probably make another batch of these muffins because they sure make a fantastic snack while breakfast is being made. Enjoy!

3 Ingredient Banana Bread Muffins

Serves 24
Prep time 5 minutes
Cook time 25 minutes
Total time 30 minutes
Meal type Bread
Misc Child Friendly, Pre-preparable
Website Artsy Farty Mama
These 3 ingredient muffins are quick and so delicious. FrenchToasty.com has lots of yummy muffin recipes.

Ingredients

  • 1 box yellow cake mix
  • 3-4 bananas
  • 2 eggs

Optional

  • 1/2 cup chocolate chips
  • 1/2 cup walnut pieces

Directions

Step 1
Preheat oven to 350 degrees F.
Step 2
Line muffins tins with cupcake wrappers.
Step 3
Mash bananas in bowl. I did this in my KitchedAid mixer with the whisk.
Step 4
Add eggs and cake mix and stir until blended.
Step 5
Stir in chocolate chips or walnuts if desired. I did half and half.
Step 6
Fill your muffins tins 3/4 full.
Step 7
Bake for 20-25 minutes until a toothpick inserted comes out dry.

Banana Nut Muffins

Walnut Banana Bread
Walnut Banana Bread

Chocolate Chip Banana Bread Muffins

Chocolate Chip Banana Bread
Chocolate Chip Banana Bread

 

Strawberry Rhubarb Muffins

Strawberry Rhubarb Muffin

Every spring the rhubarb in my dads garden is ready for picking and I always make sure to get some. I usually make a bunch of batches of strawberry rhubarb pie filling, put in Ziploc bags and toss in the freezer so I’m ready to bake a pie at any time. But this year I’ve decided to experiment and try some new recipes. I was babysitting my friends son yesterday and so I figured two little ones would enjoy some muffins, so I whipped up a batch of these and my daughter and friends son loved these. What’s better then having your little one enjoy something healthy with no preservatives that you made.
These would be excellent for breakfast or brunch, and with mothers day coming up, I’m sure your mom would love a batch of these. Wrap them in a basket and you will make her day.

Muffin Bite

Strawberry Rhubarb Muffins

makes 18 standard size muffins

Ingredients

1 cup milk
1 teaspoon apple cider vinegar
1/3 cup sugar
1/3 cup packed brown sugar
1/4 cup canola oil
1 teaspoon vanilla extract
1-1/2 cup rhubarb, finely diced
1 cup strawberries, chopped
1-1/2 cups whole wheat flour

1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cardamon or ginger
1/2 teaspoon salt

Oat topping

5 tablespoons rolled oats
3 tablespoons sugar

Directions

  1. Preheat oven to 400 degrees F. Grease muffin tins or line with cupcake liners, set aside.
  2. In medium bowl, combine milk, vinegar, sugars, oil and vanilla, stir.
  3. In another bowl, combine the flours, baking powder, baking soda, cardamon and salt. Mix the rhubarb and strawberries into this dry mixture, tossing to coat with a light coat of the four mixture. This prevents the fruit from sinking to the bottom of the muffin and helps it stay in the center of the muffin (works great!).
  4. Pour the wet ingredients into the dry mixture and stir just until combined.
  5. Spoon batter evenly into your muffin tin and sprinkle with sugar and oats.
  6. Bake for 20-25 minutes (depending on what size muffins you are making) stick a  toothpick in to make sure it comes out clean.
  7. Cool in pan for 5-10 minutes and transfer to a cooling rack.

These are delicious plain but you can always add a little spread of butter in the middle, Enjoy!

 

Chopped Rhubarb

 

Chopped Strawberry
Strawberry Rhubarb
Rhubarb

Try these in mini muffin tins or as loaves of bread!

Strawberry Batter
Strawberry Baked

You see that all the strawberries and rhubarb stayed in the center of the muffin.

Muffin Halved