A blog full of sweets and treats that are delicious, fun and simple to create.
I’m getting ready for a busy weekend wearing my “dance mom” hat, so I needed to whip up something that is delicious, full of whole grains, has some protein and tastes good enough that my dancing daughter will be more than happy to start her day with it (extra point if it travels well for mid-day snacks). Muffins for the win! Peanut Butter Banana White Chocolate Chip Oatmeal Muffins! I wasn’t completely sure how this combo of flavors would work {Read More}
Any time I can bring the flavors of a cookie, to a muffin, I pretty much consider that winning. Especially if I can do it with whole wheat and a little kick of protein from Greek yogurt. These Peanut Butter Oatmeal Chocolate Chip Cookie Muffins are basically awesome. And who doesn’t want awesome for breakfast??? After recently discovering The Sneaky Chef’s No-Nut Butter, my daughter has been asking me to create a variety of muffins using it (muffins are her {Read More}
Clearly, given all of the muffin recipes I’ve shared on here, we love muffins. Such a great breakfast or snack, they freeze incredibly well and I’ve found them so easy to make over from the calorie and oil laden ones at the bakery into something that packs a nutritional punch, while keeping them completely delicious and acceptable to picky eaters. Today’s recipe certainly fits that bill. Chocolate & Peanut Butter (or No-Nut Butter if you have a nut allergy in {Read More}
Wow, do I have tasty muffin recipe for you today. Peanut Butter Banana Chocolate Chip Muffins – made safe for those with nut allergies thanks to The Sneaky Chef’s No-Nut Butter, a fabulous peanut butter alternative. If you are fine with nuts, this recipe can be made with regular peanut butter, but I am so excited to a great option for those with nut allergies (like my kiddo). These muffins are SO good. Seriously, make them, be it with peanut {Read More}
I talked last week about some of the things I use in place of all purpose flour in my baked goods and one of the ingredients I sometimes use is oats. I have often replaced part of my flour with ground oats, but have never swapped it out completely. I decided it was time to try making muffins only using oatmeal – no flour at all. While the result probably won’t be winning any beauty contests, they are darn {Read More}
One thing I am big on is substitutions in baking, especially when it comes to things like muffins and quick breads. My oldest is an extremely picky eater and it has always been a challenge to get a good breakfast in her. Making over muffin recipes has been our saving grace. Top Left: Chocolate Made Over Muffin Success. Top Right: Pumpkin Banana Cinnamon Pecan Muffins. Bottom Left: Oatmeal Scotchie Muffins. Bottom Right: Chocolate Chip Cookie Muffins, Three Versions. She gets {Read More}
I stand by my theory that muffins are the ultimate for quick weekday breakfasts. Especially when you manage to get a fruit, a veggie and whole wheat into those muffins. As I prefer my muffins to be, this recipe is simple and straight forward. Also, while I have used half pumpkin and half banana, you could easily only one or the other. You could also switch out walnuts for the pecans. This recipe makes 12 large muffins or you could {Read More}
It’s no secret I’m a huge muffin and quick bread fan, and today I have a great recipe for you. A super delicious Pumpkin Banana Walnut Bread – and it’s packed full of good stuff! Made with white whole wheat flour it provides whole grains, using a bit extra pumpkin and banana lets you cut way back on oil while providing Vitamin A and Potassium, and Diamond Walnuts provide protein, fiber and vitamins and minerals. Such a great way to {Read More}
I make a lot of muffins. I share a lot of muffins here on the blog. I have a lot of muffins in my freezer. They are one of my go to foods for my picky eaters for breakfast, and for years I’ve been playing with muffin recipes to create muffins that are yummy enough to be eaten without a second thought, but also have whole grains and at least half the fat of standard muffins knocked out of them. {Read More}
Another new muffin recipe for you today. And wow do I LOVE this one. I’ve been making muffins that are inspired by chocolate chip cookies, but these muffins follow the lead of another great cookie – the Oatmeal Scotchie. Oh how I love the combo of oatmeal and butterscotch. Such a yummy way to start the day that would be perfect with a nice cup of coffee (head over to this post to enter my awesome Millstone Coffee giveaway). If {Read More}
Muffins are a staple in our house. I love them for so many reasons. They make a great quick breakfast or snack. It’s easy to whip up large batches of muffins. They freeze well. Most muffin recipes are pretty forgiving about changing and substituting ingredients. I’ve been able to turn many not so good for you muffin recipes into something that packs a nutritional punch. And best of all, my kiddos love them. After enjoying the pumpkin chocolate chip pancakes {Read More}
Most often when I can find canned pumpkin (and not the darn pumpkin pie mix in a can), I find the larger size can, which means if I am going to make one pumpkin recipe, I’m likely going to need to make a second to use all of the pumpkin. I don’t think you can ever go wrong with pumpkin bread. And it turns out adding some Biscoff to it is mighty tasty. This recipe is based off of my {Read More}
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