Tag Archives: muffin

Double Chocolate Muffins

28 May

This is another one for my father-in-law, who loves chocolate. But really also for me. Also, I made some changes to the recipe that make it super healthy. Or as healthy as can reasonably be expected. This were super-moist and very chocolatey. Each is about 105 calories!


  • 1 3/4 c oats
  • 2/3 c cocoa powder
  • 1/2 c unsweetened apple sauce
  • 1 tsp vanilla extract
  • 1/2 c plain greek yogurt (fat-free)
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 c hot water
  • 1/3 c sugar
  • 1/3 c sucralose sugar blend sweetener
  • 1/2 – 3/4 c chocolate chips


  • Preheat to 350. In a food processor, blend all ingredient but choco chips. Blend until oats and everything are very smooth.
  • Place mixture in a bowl and stir in choco chips. Scoop mixture into silicone muffin cups or greased muffin tins. Bake for ~15 min. Deeeeeelicious.

Lime Poppy Muffins/Cupcakes

13 May

Mmmm, so what do you do when you intend to make lemon poppy muffins, but realize all too late that you don’t have any lemons? Make LIME poppy muffins! And the major realization of the day is that lime poppy muffins areway better anyway.

I used the silicone muffin cups that I just got as an early birthday present (so useful!!). I was psyched to see how they fared, and they were amazing. SO non-stick, the muffins just dropped right out of them.

You could definitely add a little coconut flake in here if you want more of the lime-coconut flavor.

Also, I am not really sure what about it makes them muffins versus cupcakes. They have an amazing, moist consistency, so are they cupcakes? But they don’t need frosting, so are they muffins?

This recipe will make a half-recipe, so budget for ~7 muffins.


  • 1 c flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch salt
  • 3-4 tbsp splenda blend sugar
  • 1 egg
  • 2 tbsp melted butter
  • zest of 2 limes
  • 1/3 c lime juice
  • 1/4 c coconut milk (SoDelicious or similar, not canned)
  •  1 1/4 tsp poppy seeds


  • Preheat to 375. Line muffin tin with paper liners or use the silicone ones (like I did!)
  • In a large bowl, whisk together dry ingredients
  • In a medium bowl, whisk together egg, melted butter, lime zest, lime juice, coconut milk and poppy seeds
  • Add wet ingredients to the flour mixture and whisk until just combined and no streaks of flour remain
  • Divide evenly into prepared muffin cups and bake at 375F for 15 min and try not to eat them all in one sitting

Coconut Muffins

25 Feb


Unfortunately this is pretty much a work weekend. Was working on my drilling homework until 9 last night, and then have been watching lectures since 8 this morning. Yuck. But before I stuck myself back into the lectures on this lovely Saturday, I threw together an adaptation of this recipe for Coconut Muffins. Hoping to get a run in once these lectures are done, as it’s just about the perfect temperature outside!


  • 3/4 c flour
  • 1/2 c whole wheat flour
  • 1 1/2 tsp baking powder
  • dash salt
  • 1 c fat free Greek yogurt
  • 2 tbsp+ 2 tsp splenda sugar blend
  • 1 egg
  • 3 tbsp canola
  • 1 tsp vanilla
  • 1/3 to 1/2 c coconut milk
  • 1/2 c coconut flake


  • Preheat to 375. Line with cupcake papers or parchment paper
  • Whisk flours, baking powder, salt in a bowl.
  • Whisk together yogurt, sugar, egg, oil, vanilla, and coconut milk. Mix dry ingredients into wet until just combined, stir in 1/3 c of coconut flake.
  • Spoon into muffin tin (mine made ~12), and top with remaining coconut.
  • Bake for ~20 min or until slightly crispy on top. Yum.