- 1/3 cup honey
- 1/4 cup maple syrup
- 1/3 cup coconut oil
- 2 tablespoons water
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 cups rolled oats
- 1/4 cup sesame seed
- 1/2 cup raw sunflower seeds
- 3/4 cup chopped almonds
- 3/4 cup shredded unsweetened coconut
- raisins or your favorite dried fruit for serving
- 1/3 cup honey
- 1/4 cup natural peanut butter
- 2 tablespoons unsalted butter
- 1 cup cold cereal like Rice Krispies
- 1 cups old-fashioned rolled oats
- 1/4 cup unsweetened dessicated coconut
- 3 tablespoons chocolate chips (optional)
- 3 large bananas
- 3/4 cup granulated sugar
- 1 large egg
- 1/3 cup unsweetened applesauce
- 1/2 cup white whole-wheat flour (or whole wheat pastry flour or whole wheat flour)
- 1/2 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 cup semi-sweet chocolate chips
Wow, it’s been a long time since my last post – sorry about that. I’m just now getting back into my old routine and for some reason five days threw me. I suppose it could have been the time change too, or just plain laziness. I will make up for it though because I have several new recipes to share with you, like this one 🙂
M really likes the jumbo chocolate muffins with chocolate chips that Sam’s Club sells, so I figured these would be a tastier, smaller and cheaper option. Yes, these aren’t exactly healthy, nor a breakfast item but I know he would appreciate something easy to grab on the way to work. These are moist, chocolatey and not too sweet – probably a perfect accompaniment to his morning coffee. I’ll make these again soon, thanks for reading, enjoy!
Chocolate Chunk Muffins – adapted from The Way the Cookie Crumbles via Dorie Greenspan
- 6 tablespoons (¾ stick) unsalted butter
- 4 ounces bittersweet chocolate, coarsely chopped
- 2 cups (9.6 ounces) all-purpose flour
- ⅔ cup (4.67 ounces) sugar
- ⅓ cup unsweetened cocoa powder, sifted
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups buttermilk
- 1 large egg
- 2 teaspoons vanilla extract
- 2/3 cup semi-sweet chips or chocolate chunks
Center a rack in the oven and preheat the oven to 375 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water; or do this in a microwave. Remove from the heat.
In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the buttermilk, egg and vanilla extract together until well combined. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough — a few lumps are better than overmixing the batter. Stir in the remaining chopped chocolate. Divide the batter evenly among the muffin molds.
Bake for 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool 5 minutes before carefully removing each muffin from its mold.
There were several spotted bananas waiting to be used and I remembered this recipe. I haven’t baked these in years so I don’t remember what modifications I used to make. I thought it best to make them without doctoring them up at all – success! There is a reason why this is the most popular at Allrecipes.com. It only makes 10 muffins which could be a problem for M – we tried one for quality control sake. He said “these wont last long here”. Too bad for him, but I was already planning on sharing some with our new neighbors:) Thanks for reading, enjoy!
Banana Crumb Muffins – adapted from Allrecipes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 bananas, mashed
- 3/4 cup white sugar
- 1 egg, lightly beaten
- 1/3 cup butter, melted
- 1/3 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1/8 teaspoon ground cinnamon
- 1 tablespoon butter
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
- In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
- In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
- Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Only if you like avocados, tomatoes and the flavor of lime juice. It’s a super simple snack that I came up with sometime last year when I had a craving for guacamole but I didn’t have the time or all the ingredients that go into my fave guacamole. Oh, and no chips either but this “salad” fit my cravings perfectly. Avocado does have a lot of fat, but really – how bad can fat be from a fruit?;o) Thanks for reading, enjoy!
Tomato and Avocado “Salad” ingredients –
- 1/2 avocado, diced
- 1 – 2 Roma tomatoes, seeded and diced
- juice of half a lime
- kosher salt and pepper to taste
1. Toss all ingredients in a bowl.