This morning, I woke up to this view:
Rough life, I know.
I was on a muffin making mission. I have a sweet tooth and am always looking for healthy ways to satisfy it. One of my favorite treats is a “Muffkie”. The name comes from a mix of muffin and cookie as you can make either one from the recipe. We were introduced to Muffkies by a very nice gentleman at our church and they have become an integral part of our life.
Many of our friends and family have become Muffkie addicts. They are delicious and sweet – although the recipe has no fat and no added sugar. I computed the calories at about 150 per muffin. I always double the recipe and freeze them in bags of eight – they freeze beautifully.
Combine these ingredients:
• 2 Cups Whole Wheat Flour
• 1 Cup Toasted Wheat Germ
• 1 1/2 Cups Quick Oats (I also add 1/2 cup ground flax seed)
• 1 1/3 Cups Chopped Pecans or English Walnuts
• 1 ½ tsp. Baking Powder
• 1 ½ tsp. Baking Soda
• 1 tsp. Cinnamon (optional)
Set mixture aside.
• 4 Cups pureed Bananas (~8 bananas) and 1 ½ Cups Apple Sauce. Note: Use unsweetened Apple Sauce.
• 4 Egg Whites, beaten until stiff
Mix dry ingredients with banana/egg white mixture.
Add 2 Cups raisins to the “mix”.
Place in lightly greased muffin pan or as cookies on a cookie pan.
Optional: Place additional nuts on top of muffins or cookies.
Bake at 325 degrees for:
• 14 – 16 minutes as cookies or
• 17 – 18 minutes as muffins.
Yields about 24 muffins. The finished product:
I am not done though – the cool mountain air has inspired me. I saw a recipe for peanut butter and chocolate muffins on one of my favorite healthy living blogs, The Daily Garnish. I have not been able to get them out of my mind, and they did not disappoint. They are vegan, if you use vegan chocolate chips. I am not one to skimp on the quality of my chocolate and used organic chocolate chips instead.
Here is the recipe (adapted a little by me):
Ingredients (12 muffins – I doubled the recipe and got 15 large muffins and 24 mini muffins)
- 2 cups all-purpose flour (I used whole wheat flour)
- 1/2 cup peanut butter (all natural – nothing but peanuts)
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 1/3 cup organic cane sugar
- 1/3 cup light brown sugar
- 1 tsp vanilla
- 1 tbsp flax (+ 3 tbsp water)
- 1.25 cups almond milk
- 1/4 cup olive oil (or canola oil)
- 1/3 cup semi-sweet chocolate chips (+ additional for topping)
- Preheat the oven to 400 degrees. Combine all purpose flour, peanut butter, baking powder, salt, brown sugar, and cane sugar in a large mixing bowl.
- In a small bowl, combine the ground flax with 3 tbsp water to create a “flax egg” – allow the mixture to sit to the side for a few minutes until thickened.
- In another bowl, combine almond milk, vanilla, and olive oil. Whisk!
- Add the “flax egg” to the wet ingredients, and then mix wet into dry.
- Stir until combined, and be careful to not over-mix. Once the flour is all incorporated, gently fold in 1/3 cup chocolate chips
- Spoon the batter into a greased muffin pan.
- And top each cup with a few additional chocolate chips.
- Bake at 400 degrees for 20 minutes.
- Plate and serve at least one directly out of the oven – piping hot.
- Peanut butter and chocolate are a decadent and rich combination, but these clock in at a relatively healthy 200 calories and 5g protein each!
These are INCREDIBLE. Well worth the effort.
Merry Muffin Making!!