Chocolate Peanut Butter Granola Banana Muffins

These Chocolate Peanut Butter Granola Banana Muffins are super simple to make, and with a blend of whole wheat flour, coconut oil and Nature Valley™ Protein Granola, you won’t even feel guilty about eating them!  Don’t worry, they taste good, too!

pb-granola-muffins-title

If you couldn’t tell by reading through my blog, I’m not one of those health conscious people you’ll find sneaking black beans into brownies or beets into red velvet cake.  But we have been making some smaller changes in our diets lately, despite many of the recipes you often see posting here on Kitchen Meets Girl.

The Tall Boy started freaking out earlier this year, because over the twelve years that I’ve known him, he’s put on (gasp!) ten pounds.  Folks, I put on ten pounds just thinking about making this chocolate lush again, mmkay?  Anyway, he’s actually resorting to eating spinach and grilled chicken salads for lunch and yogurt and granola for an afternoon snack, so when Nature Valley™  asked if I wanted to review some of their new Protein Crunchy Granola, my answer was a resounding yes.

I love topping my yogurt and fruit in the mornings with granola – each serving of Nature Valley™ Protein Granola contains over 1/3 of the minimum daily recommended amount of whole grains without any artificial flavors or colors.

But over the weekend, I replaced the chocolate chips in my banana muffins with Nature Valley™ Peanut Butter and Dark Chocolate Granola.  It was a pretty good decision if I do say so myself.

PB-granola-muffins-with-bag

I suppose giving up breakfast muffins altogether might be the best way to go, but since that option isn’t happening in my kitchen, this is the next best option.  I also replaced the vegetable oil with coconut oil and used a mixture of all-purpose flour and whole-wheat flour as well.  So, as far as breakfast muffins go, these aren’t completely loaded with bad for you ingredients.

Connect with Nature Valley:

web facebook twitter 

Chocolate Peanut Butter Granola Banana Muffins
 
Prep time
Cook time
Total time
 
Serves: 12 muffins
Ingredients
  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup mashed ripe bananas (about 2 large bananas)
  • ½ cup light brown sugar, packed
  • ⅓ cup coconut milk (almond or regular will also work fine)
  • ¼ cup coconut oil
  • 1 egg
  • ¾ Nature Valley Peanut Butter and Dark Chocolate Granola
  • 2 tablespoons sugar in the raw
Instructions
  1. Preheat oven to 400 degrees F. Line a 12-cup muffin pan with paper liners or spray with non-stick cooking spray.
  2. In a medium bowl, whisk together flours, baking powder and salt.
  3. In a large mixing bowl, beat bananas, brown sugar, milk, coconut oil, and egg on medium speed until well blended. Stir in flour mixture with a rubber spatula until mixture is just moistened. Fold ½ cup of the granola into the batter.
  4. Divide the batter evenly between 12 muffin cups. Sprinkle each with ½ teaspoon sugar and additional granola. Bake for 13 to 18 minutes or until a toothpick inserted into the center comes out clean. Remove muffins from pan and allow to cool completely on a wire rack.

 

XO, Ashley

 

 

Subscribe via email and have successes from my kitchen delivered straight to your inbox!
This is a sponsored conversation written by me on behalf of Nature Valley Protein Granola via Burst Media. The opinions and text are all mine.

Pin It


White Chocolate Cranberry Muffins

Sweet white chocolate chips pair perfectly with the tartness of the berries in these White Chocolate Cranberry Muffins.

Sweet white chocolate chips pair perfectly with the tartness of the berries in these White Chocolate Cranberry Muffins.

Cranberries and white chocolate, white chocolate and cranberries… it’s all happening right now right here. In the form of fluffy, moist, gorgeous muffins.

I know: there are a lot of white chocolate cranberry muffin recipes out there.  But everyone needs a go-to white chocolate cranberry muffin recipe, and this is mine.  You see – there’s not much I love more than using cranberries in bread/muffins/any baked good, and since they are sort of seasonal “now” item, the minute I see those bags appear in my produce section, I grab a bag (or five – they freeze well!) and get to baking.

Sweet white chocolate chips pair perfectly with the tartness of the berries in these White Chocolate Cranberry Muffins.

If you didn’t already know, I’m pretty much a muffin-a-holic.  I’m also a cranberry a-holic and a white chocolate a-holic.  Okay, so pretty much I’ll eat about any food out there, but right now these muffins are at the top of the list.  There’s just not much better than tart cranberries paired with the sweetness of white chocolate.

The Tall Boy loves for me to make extra muffins on the weekends {especially lemon poppyseed} so he can grab a few of the leftovers to go on weekday mornings.  I love one paired with a hot cup of coffee on a quiet Sunday morning, so everyone is happy.

Sweet white chocolate chips pair perfectly with the tartness of the berries in these White Chocolate Cranberry Muffins.

I usually make loaves of cranberry bread during the holiday season, but last weekend I decided to go the muffin route so I wouldn’t eat so much.  Single serving portions baked and ready to go, right?  Yeah…except when your husband leaves them lying on the counter instead of taking them to work.  Then it’s one for breakfast, one for mid-morning break, one for an after lunch snack, and a couple more after dinner.  The holidays and “self-control” are nowhere on the same page for me.

Sweet white chocolate chips pair perfectly with the tartness of the berries in these White Chocolate Cranberry Muffins.

Believe me, you’ll want to make these muffins during this holiday season!

White Chocolate Cranberry Muffins
 
Ingredients
  • 4 tablespoons butter, softened
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 cup milk
  • 1 large egg
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 1 cup cranberries
  • ¾ cup white chocolate chips
Instructions
  1. Preheat oven to 400 and line a 12-cup muffin tin with cupcake liners or spray with nonstick cooking spray.
  2. With an electric mixer, beat together the butter and sugar until creamy - about 2 minutes.
  3. With the mixer running on low, add in the egg, milk, and vanilla to incorporate.
  4. Next, add in the flour, baking powder and salt, mixing until just combined. Do not overmix your muffin batter - it should still be just a little lumpy. Fold in the cranberries and white chocolate chips.
  5. Fill the muffin tins three-quarters full, and bake at 400 for 18 to 20 minutes.

XO, Ashley

 

 

Subscribe via email and have successes from my kitchen delivered straight to your inbox!

Pin It


Easy Orange Coffee Cake

This Easy Orange Coffee Cake takes just 10 minutes of prep time and 20 minutes to bake – it’s perfect for a quick and easy breakfast treat, and special enough to serve when entertaining.

This Easy Orange Coffee Cake takes just 10 minutes of prep time and 20 minutes to bake - it's perfect for a quick and easy breakfast treat, and special enough to serve when entertaining.

I’m not sure if this is technically a coffee cake, but it is a fabulously easy sweet bread to serve in the mornings alongside a cup of coffee…so to me, that’s a coffee cake. 😉

It’s such an easy “recipe” that I debated about even sharing it, but I made it as a quick and easy last minute breakfast last weekend and it was so super good that I decided I’d be doing you a disservice by not sharing.  And since the holidays (and maybe last weekend weekend guests) are just around the corner, I figured that it couldn’t hurt to give you another breakfast idea to have in your repertoire.

This Easy Orange Coffee Cake takes just 10 minutes of prep time and 20 minutes to bake - it's perfect for a quick and easy breakfast treat, and special enough to serve when entertaining.

You just need a few ingredients: a can of biscuits (I used Pillsbury Grands), some sugar, an orange, powdered sugar, and a bit of cream cheese.  If you live with people who will actually eat nuts in their baked goods (I don’t), some pecans or walnuts would be great here, too.

This Easy Orange Coffee Cake takes just 10 minutes of prep time and 20 minutes to bake - it's perfect for a quick and easy breakfast treat, and special enough to serve when entertaining.

The method here couldn’t be easier.  You’ll place one of the 8 biscuits in the middle of a 9-inch round cake pan or pie plate, and cut the remaining biscuits in half.  Then arrange the remaining biscuit halves around the center biscuit, making sure that the cut sides face the same direction.  Brush ’em with butter, top with sugar, orange zest and nuts, and bake!  Then drizzle with cream cheese icing when the cake comes out of the oven.

This Easy Orange Coffee Cake takes just 10 minutes of prep time and 20 minutes to bake - it's perfect for a quick and easy breakfast treat, and special enough to serve when entertaining.

And as you can see, I’m a pretty heavy-handed “drizzler.”  My philosophy is the more cream cheese icing that you can fit on anything at anytime, the better.

This Easy Orange Coffee Cake takes just 10 minutes of prep time and 20 minutes to bake - it's perfect for a quick and easy breakfast treat, and special enough to serve when entertaining.

This recipe came straight from Paula Deen, and no matter your opinion of her, she does make some pretty darn good stuff. And when you can make a company-worthy quick breakfast in just a few minutes, I’m all for it.  I’m already thinking of some really great variations on this for the holidays…maybe a cranberry cake with an egg nog frosting?

What are your favorite quick breakfasts for entertaining?

Easy Orange Coffee Cake
 
Serves: serves 8
Ingredients
  • 1 can (16.3 ounces) biscuits (I used Pillsbury Grands)
  • 2 tablespoons butter, melted
  • ⅓ cup granulated sugar
  • 2 teaspoons orange zest
  • ¼ cup chopped nuts (walnuts or pecans)
for the frosting:
  • ½ cup powdered sugar
  • 2 ounces cream cheese, softened
  • 2 tablespoons orange juice
Instructions
  1. Preheat the oven to 350 degrees F. Spray a 9-inch round cake pan or pie plate with nonstick spray.
  2. Open the can of biscuits and place one biscuit in the center of the pan. Cut the remaining 7 biscuits in half, and arrange the 14 pieces around the center biscuit, making sure the cut pieces are facing the same direction. Brush the tops of the biscuits with the melted butter.
  3. Combine sugar, orange zest and nuts (if using) in a small bowl and sprinkle over the buttered biscuits. Place the pan in the preheated oven and bake for 20 minutes, or until the tops of the biscuits are golden brown.
for the frosting:
  1. In a small bowl, beat the cream cheese, powdered sugar and orange juice together until smooth. If the frosting is too thick, add a bit more orange juice. Drizzle frosting over the cake and serve.

XO, Ashley

 

 

Subscribe via email and have successes from my kitchen delivered straight to your inbox!

Pin It


Pistachio and Raspberry Financiers

Pistachio and Raspberry Financiers are the perfect little sweet to serve when you want a fun pick me up.  Made with a base of pistachio and topped with one tart Driscoll’s raspberry, these elegant but easy treats are the perfect accompaniment to coffee or tea.

Pistachio and Raspberry Financiers are the perfect little sweet to serve when you want a fun pick me up.  Made with a base of pistachio and topped with one tart raspberry, these elegant but easy treats are the perfect accompaniment to coffee or tea.

If you haven’t heard of or made financiers before, today is your opportunity to change that.  Oh, and you simply must.  These petite little sweets are perfect alongside tea or coffee, or just a perfect little treat to grab and go.  In fact, that’s how the name “financier” originated: a French pastry chef created these cakes near the end of the nineteenth century for stockbrokers’ afternoon pick-me-up.

That’s just one of the fun little tidbits of French history you’ll find tucked between the pages of Dorie Greenspan’s new book, Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere.  Now, I’ll be honest with you here: baking is not my forte, and the idea of attempting French creations sort of scares me to bits.  But that’s the great thing about Dorie’s new book; her collection of uncomplicated French desserts accompanied by delightfully easy written instructions ensures that even the newbie baker has success with every recipe.

From Apple Weekend Cake to Bubble Eclairs to Cranberry Crackle Tart, you’ll soon find that elegant desserts don’t have to be difficult.  Trust me, if I can make these dangerously addictive Pistachio and Raspberry Financiers, anyone can!

Pistachio and Raspberry Financiers are the perfect little sweet to serve when you want a fun pick me up.  Made with a base of pistachio and topped with one tart raspberry, these elegant but easy treats are the perfect accompaniment to coffee or tea.

The process is really very simple, and the ingredient list is short (usually one of my main requirements when deciding whether or not I want to make a baked good).  These do take a little bit of pre-planning: you’ll want your batter to chill overnight.  Otherwise, you need just 7 ingredients, and most of them you probably already have in your kitchen.

The base of financiers is traditionally almonds or hazelnuts.  However, this version uses pistachios, and lots of butter! But it’s the butter that makes these little cakes super moist and luscious, and since we’re going to bake them in a mini-muffin tin, you don’t have to feel super guilty about eating them. 😉

You’ll plunk just one raspberry on top, but it’s just the right amount in this bite-sized treat.

Pistachio and Raspberry Financiers are the perfect little sweet to serve when you want a fun pick me up.  Made with a base of pistachio and topped with one tart raspberry, these elegant but easy treats are the perfect accompaniment to coffee or tea.

Pistachio and Raspberry Financiers
 
Serves: makes 36 mini cakes
Ingredients
  • 12 tablespoons unsalted butter
  • 6 large egg whites, at room temperature
  • ¾ cup shelled pistachios, raw and unsalted
  • 1 cup sugar
  • ⅔ cup all-purpose flour
  • pinch of fine sea salt
  • ½ pint (1 cup) fresh raspberries
Instructions
  1. Put the butter in a small saucepan and cook over medium heat until it melts and only just begins to take on a pale golden color. Pour the butter into a measuring cup with a spout and set aside.
  2. Use a fork to stir the egg whites in a small bowl just enough to break them up; set aside.
  3. Put the pistachios and the sugar in a food processor and pulse until the nuts are ground (it's okay if you have some chunks here and there). Add the flour and salt; pulse again to blend, and then transfer the mixture to a medium bowl.
  4. Pour the egg whites into the bowl and using a whisk or spatula, stir gently until they are blended into the nut mixture. Gradually add the butter to the mixture. It will seem like a LOT of butter, but keep stirring lightly and soon you'll have a thick, shiny batter. Perfection!
  5. Press a piece of plastic wrap against the surface of the batter and chill for at least 8 hours (up to 2 days).
  6. Center a rack in the over and preheat the oven to 350 degrees F. Spray the molds of a mini-muffin tin with nonstick spray and place the pan on a baking sheet.
  7. Fill each mold half full with the chilled batter. Place 1 raspberry in the center of each cup.
  8. Bake the financiers for 24 to 28 minutes, rotating halfway through. The tops will be springy to the touch and a toothpick inserted in the center will come out clean when the cookies are done. Run a table knife around the edges of the muffins to detach them from the pan then cookies onto a rack. Allow to cool to room temperature.

Want your own copy of Dorie’s book (you do! you do!)?  Just enter using the Rafflecopter form below.  Pssst…be patient.  Sometimes the Rafflecopter entry form takes a few moments to load.

a Rafflecopter giveaway

 

XO, Ashley

 

 

Subscribe via email and have successes from my kitchen delivered straight to your inbox!

Pin It


Blueberry Cream Cheese Muffins

These delicious Blueberry Cream Cheese Muffins bake up perfectly light and moist, and are topped with an almond struesel.  Perfect for a weekend morning paired with a cup of coffee, or a quick grab and go breakfast.

blueberry-cc-muffins-title

If you can’t tell by all of the breakfast muffins on my blog, we really {really} like eating muffins.  I typically make them on Sunday mornings, so that I can indulge in one and send the rest to work with the Tall Boy for breakfast throughout the week.

The cream cheese in the batter keeps these muffins nice and moist, with just the right amount of fluffiness.  If you like blueberry muffins with just a hint of lemon flavor and a nutty-struesel top, these are for you!

blueberry-cc-muffins-2

For these muffins, I used Silk Unsweetened AlmondCoconut Blend.  And even though this is a sponsored post, I mean it when I say I love it.  Like really puffy-heart love it.  I’ve been using it for everything lately, including baking and other sweet treats like this Frozen Coconut Berry Pie and Blueberry Coconut Popsicles.

I’m predictable in my breakfast routine in that I eat a bowl of steel-cut oats nearly every weekday.  And historically, I’ve made my oats with water rather than milk {watching those calories, you know}, but for just 35 calories per 8-ounce serving, I’ve been using Silk to jazz up my mornings.  It makes my oats so much creamier and less boring.  Plus, since I’ve been trying to make better eating choices lately, I really love that Silk products are dairy-free and gluten free.

My kiddo loves it, too.

These delicious Blueberry Cream Cheese Muffins bake up perfectly light and moist, and are topped with an almond struesel.  Perfect for a weekend morning paired with a cup of coffee, or a quick grab and go breakfast.

This recipe makes 12 muffins, and the almond struesel on top is the perfect pairing with the AlmondCoconut Blend I used in the batter.

Blueberry Cream Cheese Muffins
 
Serves: makes 12 muffins
Ingredients
  • 1 cup fresh blueberries
  • 2 cups all-purpose flour, divided
  • ¾ cup sugar
  • 1½ teaspoon baking powder
  • pinch of salt
  • 3-ounces cream cheese, softened
  • 2 teaspoons lemon juice
  • 2 teaspoons vanilla
  • ½ cup Silk Unsweetened CoconutAlmond Blend
  • ¼ cup melted butter
  • 2 eggs
For the struesel:
  • ½ cup all-purpose flour
  • 2 tablespoons sugar
  • ¼ cup slivered almonds
  • 2 tablespoons butter
Instructions
  1. Preheat oven to 400. Place muffin papers in a 12-count muffin tin.
  2. Toss blueberries with 2 tablespoons flour; set aside.
  3. Combine remaining flour, sugar, baking powder and salt in a medium bowl and set aside.
  4. Cream together the softened cream cheese, lemon juice and vanilla until smooth. Add in the milk and butter and mix until just combined. Add eggs; mix to combine.
  5. Add the flour mixture slowly, mixing until just combined. Carefully stir in the blueberries by hand.
  6. Divide batter evenly between 12 muffin tins.
To make the struesel:
  1. Combine flour, sugar and almonds. Cut in the butter with a fork until the mixture resembles coarse meal. Top muffins with struesel before baking.
  2. Bake at 400 for 18 to 20 minutes.

Connect with Silk:

web facebook twitter pinterest

XO, Ashley

Subscribe via email and have successes from my kitchen delivered straight to your inbox!
 

This conversation is sponsored by Silk. The opinions and text are all mine.

Pin It


Pepperoni Pizza Muffins

These little Pepperoni Pizza Muffins are packed with pepperoni and cheese, and are the perfect lunch box food or after school snack!

These little Pepperoni Pizza Muffins are packed with pepperoni and cheese, and are the perfect lunch box food or after school snack!

I’ve been thinking about these pepperoni pizza muffins for a long time.  But I live with a 7-year old, so it’s pretty much a given that any recipe I suggest making is initially snubbed {i.e., “gross,” “ewww,” and “yuck”}.  He also says that about anything that’s covered in cheese sauce {whaaaaa?}, so I don’t usually put much stock in his opinion.

I was convinced that Doodle would love these little muffins though, so I took a chance and made them anyway.  And guess what?  He liked ’em.

These little Pepperoni Pizza Muffins are packed with pepperoni and cheese, and are the perfect lunch box food or after school snack!

The awesome thing about these mini-muffins is that they freeze well, so if you can’t eat 36 of them right away {umm, I won’t tell you that we ate the entire batch of these over the course of a weekend}, just stock-pile them in your freezer.  For us, these are a great lunch box item or after school snack.  I’ll be honest and tell you I ate a number of these at room temperature, and they were still yummy!

We dipped ’em in pizza sauce {this one is awesome – but store bought works just fine, too}…and just kept dipping.

These little Pepperoni Pizza Muffins are packed with pepperoni and cheese, and are the perfect lunch box food or after school snack!

I can tell you that these little Pepperoni Pizza Muffins are definitely a fun finger food that I’ll be keeping on hand.  Believe me, when I find something that Doodle inhales like he did these, they’re going straight to the top of my “don’t run out of” list.

Pepperoni Pizza Muffins
 
Ingredients
  • 10.75 oz can condensed tomato soup
  • 1 cup shredded reduced-fat Mexican blend cheese
  • ½ cup chopped turkey pepperoni
  • 1 teaspoon dried Italian seasoning
  • 3 cups all-purpose baking mix {store-bought or make your own
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine soup, cheese, ¾ cup water, pepperoni, and seasoning in a large bowl. Add the baking mix, and stir just until moistened (the batter will be lumpy--that's totally fine).
  3. Divide the batter evenly among 36 mini muffin cups coated with cooking spray.
  4. Bake 17 to 20 minutes, or until the muffins turn light golden brown.
  5. Serve with pizza sauce for dipping, if desired.
  6. Allow the muffins to cool in pan 5 minutes, and transfer to a wire rack. Cool completely.
  7. You may wrap the individual muffins in plastic wrap, and freeze in a zip-top plastic freezer bag up to 1 month. Thaw at room temperature or microwave 30 seconds.

This recipe is from Emeals Healthy Lunch plan – I love using EMeals to help with my menu planning {NOT an affiliate link – I just really love ’em}.

XO, Ashley

 

Subscribe via email and have successes from my kitchen delivered straight to your inbox!

Pin It


Chocolate Mocha Frosted Donuts

There’s no need to hit the bakery when you can make these Chocolate Mocha Frosted Donuts at home in just minutes.  Use International Delight Sweet and Creamy Light Mocha Iced Coffee to make the the chocolaty-glaze that takes these baked chocolate donuts up a notch!

mocha-donuts---title

So, summer is officially over for us here.

Don’t get me wrong, it’s still in the 90’s (ugh) and we’re hitting the pool this weekend, but it was back to school for us this week.  While I’ve been crying into my morning coffee, Doodle is pretty pleased with his new second-grader status:

doodle

So, to cheer myself up and to make a special back-to-school breakfast, we made donuts.  Specifically, these Chocolate Mocha Frosted Baked Donuts.  So good, so easy, so chocolaty…and not as heavy on the calorie-count as those from the donut shop.

Especially not when you use International Delight Light Mocha Iced Coffee in the glaze.

But I’ll be honest, when I “sampled” this iced coffee prior to making the donuts, I just about sampled my way to an empty carton.

There's no need to hit the bakery when you can make these Chocolate Mocha Frosted Donuts at home in just minutes.

Anyone who knows me knows my love of coffee, so when I had the opportunity to create a summer treat with International Delight’s iced coffees…well, I was pretty much in coffee-flavored baked goods heaven.

Have you tried these iced coffees yet?  My parents – coffee lovers like me, but not ones to drink iced coffees – raved over this drink when they happened to stop by over the weekend during this photo shoot.

mocha-donuts-3

For this recipe, I used my trusty donut pan – if you don’t have one of these bad boys, I highly recommend getting one.  It really only takes a few minutes to mix up your own donut batter, and you can a better-for-you version of bakery style donuts right at home.

mocha-donuts-2

Get in my face.

 

Chocolate Mocha Frosted Donuts
 
Ingredients
  • 1 cup flour
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup light brown sugar (packed)
  • ½ cup buttermilk
  • 1 large egg
  • 4 tablespoons butter, melted
  • 1 teaspoon vanilla extract
For the chocolate mocha glaze:
  • 1¼ cup powdered sugar
  • 3 tablespoons International Delight Mocha Iced Coffee
  • 2 teaspoons vanilla
  • sprinkles, if desired
Instructions
  1. Preheat oven to 325. Spray a donut pan with non-stick spray and set aside.
  2. Whisk together flour, sugar, cocoa powder, baking soda and salt in a medium bowl.
  3. Whisk together buttermilk, egg, melted butter and vanilla in a small bowl.
  4. Pour the wet ingredients into the dry together and stir together until well-combined. The batter will be fairly thick - I used a spoon to portion the batter into the donut pan cavities, filling each one about two-thirds full.
  5. Bake for 11 to 14 minutes or until a toothpick inserted into the center comes out clean. All donuts to cool in pan for approximately 5 minutes and then invert onto a wire rack to cool completely.
To make the glaze:
  1. Whisk together powdered sugar, mocha iced coffee, cocoa powder and vanilla in a medium bowl. If the glaze is too thick, add more iced coffee until desired consistency is reached.
  2. Dip donuts into the glaze (I dipped mine twice), shake off the excess, and cover in rainbow sprinkles.

Do you love iced coffee as much as I do?  Then be sure to head over to International Delight’s Facebook page to enter to win one of 100 tumblers given away weekly through the end of the month!

iced delight

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

XO, Ashley

Subscribe via email and have successes from my kitchen delivered straight to your inbox!

Pin It


French Breakfast Puffs

Try these French Breakfast Puffs for your next special breakfast occasion! Tender, fluffy, and rolled in cinnamon-sugar, these little donut-like muffins will be your new favorite breakfast treat.

Try these French Breakfast Puffs for your next special breakfast occasion! Tender, fluffy, and rolled in cinnamon-sugar, these little donut-like muffins will be your new favorite breakfast treat.

{Pssst….there’s a really awesome giveaway below, so if you’re looking for that, scroll on down}

Not long after I got married {nearly 10 years ago, holy smokes}, a work friend invited me to a Tastefully Simple party. One of the prepared muffins we got to sample were the Cinnamon Muffin Melts, which tasted like a sinful heaven to me.  I splurged on a box, which I made around the time of my first anniversary.

The Tall Boy went bonkers over them.  I mean, really, really bonkers.  And if you know my husband, that’s saying a lot when it comes to sweet breakfast breads.  But since those boxed mixes were pricey, we’ve only had them a time or two over the years.

Until now.

Try these French Breakfast Puffs for your next special breakfast occasion! Tender, fluffy, and rolled in cinnamon-sugar, these little donut-like muffins will be your new favorite breakfast treat.

Recently, I was paging through some of my grandmother’s old recipes and books, and I stumbled on this one. Reading through the ingredients and method, I knew it was the homemade version of those cinnamon muffin melts I’d made all those years before.

Only way better.

The biggest problem with these muffins is that they are not diet friendly. Hello, you dip them in butter and then roll ’em around in a cinnamon-sugar mixture.  Socrazygood.  And so worth it.

Try these French Breakfast Puffs for your next special breakfast occasion! Tender, fluffy, and rolled in cinnamon-sugar, these little donut-like muffins will be your new favorite breakfast treat.

These French Breakfast Puffs are highly addictive. Paired with a steaming cup of coffee, I’m in pure breakfast bliss gobbling these up on a weekend morning.

Or a Wednesday morning, I’m not particular. 😉

French Breakfast Puffs
 
Serves: makes 9 muffins
Ingredients
  • ½ cup sugar
  • ⅓ cup butter
  • 1 egg
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • ½ cup milk
For the topping:
  • 6 tablespoons butter
  • ½ cup sugar
  • 1 teaspoon cinnamon
Instructions
  1. Preheat oven to 350 F.
  2. In a medium bowl, sift together the flour, baking powder, nutmeg and salt. Set aside.
  3. Cream together the sugar, butter and egg in a large bowl. Add sifted flour mixture to the creamed mixture alternately with ½ cup milk, beating well after each addition.
  4. Fill greased muffin tins two-thirds full. Bake at 350 for 20 to 25 minutes.
For the topping:
  1. Mix together the cinnamon and sugar.
  2. Remove muffins from the pan while they are still warm, and immediately dip them in the melted butter. Then roll the butter-covered muffin in the cinnamon sugar mixture. Serve warm.

And now for some really fun news…my friend Lindsay over at Life, Love and Sugar is celebrating her two-year blogiversary today.  To celebrate, she’s gathered a group of super awesome bloggers to bring you this giveaway:

A 16 GB Wifi iPad Mini OR a $300 Amazon giftcard

Seriously, how awesome is that?!?!

giveaway 2

Just follow the prompts in the form below to enter – it’s easy-peasy! Good luck!

XO, Ashley

 

Subscribe via email and have successes from my kitchen delivered straight to your inbox!

Pin It


Blueberry Banana Muffins

Made with whole wheat flour and packed full of fruit, these Blueberry Banana Muffins are the perfect breakfast for mornings on the go!

Made with whole wheat flour and packed full of fruit, these Blueberry Banana Muffins are the perfect breakfast for mornings on the go!

These Blueberry Banana Muffins were an impromptu breakfast Monday morning, simply because I had some super-ripe bananas hanging out on my kitchen counter.  Quite honestly, I often let bananas turn spotted and brown just so I can make baked goods with ’em.  You know banana baked goods are my favorite, right?

I also had a plethora of blueberries in my fridge, so I decided to combine the two in a quick and easy breakfast muffin.

Made with whole wheat flour and packed full of fruit, these Blueberry Banana Muffins are the perfect breakfast for mornings on the go!

While I love, love, love breakfast muffins, the prep work in some recipes is more than I want to deal with in the mornings.  You know those recipes – the ones that use every bowl and measuring cup in your kitchen, and take longer to mix up than they do to bake?

This recipe is not that one.

Seriously, these babies came together in just a few minutes – no mixer required – perfect for those mornings when you want a sweet bread for breakfast but don’t have a ton of time.

Made with whole wheat flour and packed full of fruit, these Blueberry Banana Muffins are the perfect breakfast for mornings on the go!

I used half white flour and half whole wheat flour in this recipe.  I personally don’t like using ALL whole wheat flour in my baked goods – the texture comes out a little too tough and dry for my taste.  I also used buttermilk in this recipe, since I had some leftover from making my blueberry cheesecake ice cream, but any milk you have on hand will do.

I also used a ton of cinnamon and vanilla, because those are two of my favorite baking ingredients. 😉

Made with whole wheat flour and packed full of fruit, these Blueberry Banana Muffins are the perfect breakfast for mornings on the go!

The next time you need a quick and easy muffin, give this one a try!  We scarfed them down in no time flat.  If you don’t eat them all right away (?), these freeze just fine.  Enjoy!

Blueberry Banana Muffins
 
Ingredients
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • ⅓ cup brown sugar
  • 1 teaspoon ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1½ cups mashed banana (about 3 large bananas)
  • 2 eggs
  • ¼ cup buttermilk (or regular milk, almond milk, coconut milk, soy milk, etc.)
  • 1 teaspoon vanilla extract
  • 1¼ cups fresh or unthawed frozen blueberries, divided
Instructions
  1. Preheat oven to 350 degrees F. Lightly grease a 12 cup muffin pan.
  2. In a large bowl, mix the flour, brown sugar, cinnamon, baking powder, and baking soda. In a separate bowl, mix the bananas, egg whites, milk and vanilla extract.
  3. Mix the banana mixture into the flour mixture until just combined - do not overmix. Carefully fold in 1 cup of the blueberries. Spoon the batter into the prepared muffin pan and dot with remaining ¼ cup berries.
  4. Bake 16 to 18 minutes at 350, or until a toothpick inserted in the center of a muffin comes out clean.
Notes
adapted from All Recipes

XO, Ashley

 

Subscribe via email and have successes from my kitchen delivered straight to your inbox!

Pin It


Jamaican Banana Bread

Bring the tropical flavors of banana, coconut, and lime to your kitchen with this Jamaican Banana Bread!  Even though the ingredient list is long, this recipe is easy to make and soooo worth it!

Bring the tropical flavors of banana, coconut, and lime to your kitchen with this Jamaican Banana Bread!  Even though the ingredient list is long, this recipe is easy to make and soooo worth it!

You know I’m a sucker for banana bread.  I could pretty much eat it for every meal of the day and be a happy camper.  If you search for banana bread recipes on my site, you’ll probably find close to a dozen, because I can’t stop trying different versions.

For a person who doesn’t care all that much for bananas in their original form, I’m all about banana bread.

Bring the tropical flavors of banana, coconut, and lime to your kitchen with this Jamaican Banana Bread!  Even though the ingredient list is long, this recipe is easy to make and soooo worth it!

 This recipe is very similar to an older {less well-photographed but my absolute FAVORITE banana bread of all time} recipe on my blog, and just about as good.  I’m hard-pressed to turn any banana bread down, especially one that combines the flavors of lime, coconut, and rum.

You should definitely give this one a try – especially since it’s a Cooking Light recipe, which means it’s basically health food, right? 😉

Bring the tropical flavors of banana, coconut, and lime to your kitchen with this Jamaican Banana Bread!  Even though the ingredient list is long, this recipe is easy to make and soooo worth it!

Jamaican Banana Bread
 
Ingredients
  • 2 tablespoons butter, softened
  • 2 tablespoons cream cheese, softened
  • 1 cup sugar
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • 1 cup mashed ripe banana
  • ½ cup fat-free milk
  • 2 tablespoons dark rum or ¼ teaspoon imitation rum extract
  • ½ teaspoon grated lime rind
  • 2 teaspoons lime juice
  • 1 teaspoon vanilla extract
  • ¼ cup flaked sweetened coconut
  • ¼ cup packed brown sugar
  • 2 teaspoons butter
  • 2 teaspoons fresh lime juice
  • 2 teaspoons dark rum or ⅛ teaspoon imitation rum extract
  • 2 tablespoons chopped pecans, toasted
  • 2 tablespoons flaked sweetened coconut
Instructions
  1. Preheat oven to 375°. Spray an 8 x 4-inch loaf pan with cooking spray; set aside.
  2. Combine 2 tablespoons softened butter and cream cheese in a large bowl and beat with a mixer on medium speed until well combined. Add 1 cup of sugar; beat well. Add 1 egg; beat well.
  3. Place flour, baking powder, baking soda and salt in a large bowl and whisk to combine. Combine banana, milk, dark rum, grated lime rind and juice, and vanilla; stir. Add flour mixture and banana mixture alternately to butter mixture. Stir in ¼ cup coconut.
  4. Pour into prepared pan and bake at 375 for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes. Remove from pan to wire rack and cool slightly.
  5. Combine brown sugar and 2 teaspoons each butter, lime juice, and rum in a saucepan; bring to a simmer. Cook 1 minute; stirring constantly. Remove from heat. Stir in 2 tablespoons each pecans and coconut; spoon over loaf.

Bring the tropical flavors of banana, coconut, and lime to your kitchen with this Jamaican Banana Bread!  Even though the ingredient list is long, this recipe is easy to make and soooo worth it!

XO, Ashley

Subscribe via email and have successes from my kitchen delivered straight to your inbox!

Pin It