Banana Crumb Muffins

Ohhhh my gosh, y’all. 

I have been locked out of my website…. once again! Obviously, I am not a tech master but things keep going haywire without me lifting a finger. Anyway, I finally got it fixed and I am back! I’m going to keep it simple tonight with these Banana Crumb Muffins but there are a lot more goodies to come!

They were made exactly as regular banana muffins would be except for the crumble and glaze/sauce.

I poured the batter into a greased muffin tin and made the crumble by combining flour, brown sugar and peanut butter.

Once combined, I sprinkled the batter in the tins with it and then placed the muffins in the oven.

While the muffins baked, I made the glaze which consisted of melted white chocolate and milk – easy!

The muffins came out golden brown and smelling of banana and peanut butter.

I let them cool for as long as I could and then drizzled the white chocolate glaze on top.

Since I am not the biggest fan of bananas, I thought that the crumble and glaze added a nice distraction, if you will, from the banana flavors. I would definitely make these again!



Apple Cinnamon Muffins

An icy chill has fallen over San Francisco in the last couple days and I’m loving it! 

In the midst of whipping out the beanies and scarves, I’m also deep into whipping out cozy treats. One of which, were apple cinnamon muffins, which also turned out to be super simple to make.

All the dry ingredients were thrown into a bowl followed by apples and the wet ingredients.



I mixed it all together to create a thick batter and scooped it into individual muffin cups.



They baked for about 35 minutes and I definitely did not wait for them to cool before trying one. Some of them had chunkier bits of apple than others. Some had barely any apple at all – I’ll need to work on the distribution better next time – but they were tasty!





Maple Pumpkin Muffins

I’m not going to lie, I initially chose this recipe because the original poster called them “100 calorie muffins”.

… and I figured that a low calorie pastry might do us all some good in the weeks heading towards the holidays! There was no sugar and no flour in this recipe – sounds crazy, I know, but they were so good!

I made “flour” by processing the rolled oats in the blender.



These were blender muffins after all, so the next step was to add the pumpkin purée, eggs, Greek yogurt, maple syrup, baking powder, baking soda, vanilla extract, salt, and pumpkin pie spice.


I blended it all up to create the muffin batter and then divided it up into the muffin tin.



They baked at 450 for 15 minutes and then I removed them from the oven to cool. I’m a huge fan of anything and everything “pumpkin spice” so when my kitchen started to smell like fall in a cup, I was so happy!



The recipe said to sprinkle the muffins with any toppings before baking. I decided not to do that but I did end up sprinkling powdered sugar on half of them after the fact. They were delicious with and without it.


These were easy to make and yummy – especially straight out of the oven! They would be great to have as a healthy snack or as an alternative to a rich chocolate cupcake (which I’ll be making this weekend)!




Healthy Apple Muffins

Happy Friday!

The other day, I asked my friend Laurie to babysit Jade on Saturday while Ward and I went out with some friends. In return, I asked her what she wanted me to bake her and she requested something healthy. I gave her a list of options and she chose Healthy Apple Muffins!

Having the word “healthy” in the title is definitely new for me and this blog, haha, though I like to think that everything I make, because it’s homemade, is slightly better than something store-bought!

I started by prepping the apples. One apple was grated and another I cut into small cubes.



I then mixed the dry ingredients of wheat flour, baking soda, baking powder, salt, and cinnamon. In a separate bowl I mixed the wet ingredients which consisted of olive oil, maple syrup, eggs, greek yogurt, applesauce, and vanilla.

Once the apples were mixed with the dry ingredients, I added the wet ingredients and stirred until it became a thick batter.

I sprinkled the batter with turbinado sugar and then placed them in the oven for 14 minutes.


They smelled soooo good while they were cooking! It smelled like apple pie was baking in the oven!


These were wonderful! Moist in the middle and the apples were well cooked. The muffin tops (my favorite part of a muffin) was nice and brown and sweet. Yummmm!






Cocoa Nib & Olive Oil Muffins

With chocolate glaze!

When I told my friend Dylan about these muffins he said, “I don’t think they count as muffins when they’re glazed”. I think he might be right, but they definitely don’t classify as cupcakes either. They’re somewhere in the middle.

My mom and step-dad got me a great new cookbook, Huckleberry. It has some really amazing recipes and I have since vowed to make every single one. I know this seems like a lofty goal but if I do it, then I would be gaining invaluable experience while making really wonderful baked goods! I had originally planned to go in page order, recipe by recipe, but then realized that that would mean making a large number of the same genre of baked good before being able to move on (the book is organized by muffins, cookies, etc…). Instead, I’ve decided to alternate sections each time I bake from this cookbook and eventually make them all. So here we go…

I was rushing when I made these, trying to squeeze in a recipe before heading out to meet a friend and to my surprise, the recipe was pretty straight forward.



In this first bowl, I combined two eggs, two egg yolks and sugar. Maybe it was just me, but I had to re-read the instructions a few times. Something about the way they worded the egg ingredients confused me. Having just taken the soufflé class at Sur La Table, I remember her telling us the big differences between egg whites and egg yolk so I thought it safe to assume that this called for two “full eggs” and two just yolks. If I was wrong, I wouldn’t have known it because they turned out fine 🙂


Once the egg mixture was whipped into a thicker mixture, I added the flour, corn meal, salt, baking powder and cocoa nibs.  This became the muffin batter, which I placed into the muffin tins and then into the oven.


While the muffins baked, I made the chocolate glaze which was made up of heavy whipping cream and bars of 60% cacao bittersweet chocolate. The glaze was quick and easy to make; I just boiled the heavy whipping cream then poured it over the chocolate bars.


I really enjoyed mixing the chocolate glaze for no reason other than the fact that I wanted to taste it!    DSC_0019




After 20 minutes, the muffins were ready to come out of the oven.



I let them cool for 10 minutes and then covered them with glaze. The recipe said to make them messy and have the glaze drip down the sides. I think maybe my glaze consistency was a bit off because that didn’t really happen with mine. I think it might have been a little too thick. It worked well on a few of them but not all.




These were so good! Definitely a muffin when you bit in, so I obviously ate them for breakfast but they had an added sweetness that made them a nice treat!