Apple, Banana, Oatmeal Breakfast Muffins

Apple, Banana, Oatmeal Breakfast Muffins

Low Fat Oatmeal Banana Apple Breakfast Muffins

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 10-12 muffins

Low Fat Oatmeal Banana Apple Breakfast Muffins - A very easy to make recipe for moist, delicious breakfast muffins that uses a minimum of vegetable oil, although you'll never miss it.

Ingredients

• 1 1/2 cups oats
• 1 cup all purpose or 60% whole wheat flour - I USED WHITE
• 3 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp cinnamon - COULD USE MORE
• 1/2 tsp nutmeg
• 2 eggs
• 4 tbsp vegetable oil - I DID NOT USE OIL, just 4 tbsp of applesauce
• 6 tbsp sugar
• 2/3 cup milk
• 1 cup mashed ripe banana - I USED 2 BANANAS
• 1 cup grated apple (approximately one large apple)

Instructions

1. Mix together the oatmeal, whole wheat flour, baking powder, salt,cinnamon and nutmeg. Set aside.
2. Beat together the eggs. oil and sugar until fluffy.(MINE DIDN'T GET FLUFFY)
3. Blend in the milk.
4. Fold in the dry ingredients and when the flour is almost incorporated fold in the mashed banana and grated apple.
5. Do not over mix. Fold in only until the fruit is mixed through the batter.
6. Spoon into greased or paper lined muffin tins and bake at 350 degrees F for 20 -25 minutes or until a toothpick inserted in the center comes out clean. Best served warm.

*Mine really stuck to the paper liners :S

Ice Cream Cone Cupcakes

Ice Cream Cone Cupcakes
I need to find a way to get icing in the middle... maybe a cupcake core-er orcut the top paprt off, put icing in, and replace the top...?

Peanut Butter Cup Cheesecake Cupcakes

Peanut Butter Cup Cheesecake Cupcakes

Ingredients

• 3/4 c graham cracker crumbs
• 3 Tbls sugar
• 3 Tbls butter, melted
• 12 Miniature Reese's Peanut Butter Cups
• 16 oz (2 8 oz packages) of light cream cheese
• 1 c sugar
• 1/4 c all-purpose flour
• 2 eggs, room temperature
• 2 tsp vanilla extract
• 1/2 c Reese's Peanut Butter chips
• 1/2 c chocolate chips
• 2 tsp shortening, divided

Instructions

1. Preheat the oven to 350. Place a cup liner in each cup of your muffin pan. Make the graham cracker crust by combining the graham cracker crumbs, 3 Tbls sugar, and 3 Tbls melted butter. Combine until nice and crumbly.
2. Press the crust into the bottom of each cup. I use about a heaping tablespoon of the mixture for each cup and then use the bottom of my ice cream scoop to flatten the crust down.
3. Remove the wrappers from the Reese's. You will want to unwrap 14 total. 12 for the cheesecakes and two for a quick snack. Place a Reese's in the center of the crust in each cup.
4. Beat the cream cheese until nice and fluffy. I use the light cream cheese so I can have two cheesecakes but you could use regular cream cheese if you would like :)
5. Add in the sugar, flour and vanilla and continue beating until well combined. Add in the eggs one at time making sure they are well incorporated.
6. Spoon the cream cheese mixture over the Reese's, evenly dividing the mixture among the 12 cups. I use about 1/4 c of the mixture for each cup. Bake for about 20-25 minutes until the cheesecakes are set.
7. Let the cheesecakes cool - or don't! They are so good when the chocolate is all ooey-gooey and melted but they really are better after they've cooled and chilled for a while. Melt the peanut butter chips and 1 tsp of shortening in the microwave and then use a fork to swirl the melted chips over the top of the cheesecakes. Do the same with the chocolate chips. Enjoy!
8. Makes 12 cheesecakes. Store in refrigerator.

Banana Oatmeal Muffins

Banana Oatmeal Muffins

Banana Oatmeal Muffins

• 1 1/2 cups flour 
• 1 cup quick oats
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 egg, beaten
• 1/2 cup milk when using honey (3/4 cup milk when using sugar)
• 1/3 cup oil
• 1/2 cup honey or sugar
• 2 mashed bananas
• I used 4 tbsp of dark chocolate chips
• I also use 1/6 cup of walnut pieces 

Preheat oven to 400 degrees. Stir together oatmeal, flour, baking powder, baking soda, and salt. Mix egg, milk, oil, honey or sugar and mashed banana together well. Add this mixture to the dry ingredients. Gently stir until moistened. Fill greased muffin pans 2/3 full. Bake for 13 – 18 minutes, or until golden brown. *I only cooked mine for 12 minutes at 400. Do NOT forget to re-grease the muffin tin before filling with another batch.

 (If you like a bit more sweetness to your muffins, sprinkle a little brown sugar on top before baking.)

Makes 12 large muffins or 36 mini muffins.

I put all the ingredients in Fitness Pal and each muffin is 75 cals.

Homemade Chocolate Dessert Cups

Chocolate Dessert Cups
* I tried making the healthy version with liquid coconut oil, maple syrup and cocoa but they wouldn't solidify enough to coat the cups. I tried freezing them and re-applying but they never hardened. The dark chocolate chips worked perfectly and I just melted them in the microwave!
I filled them with chocolate mousse, berries, cool whip and graham cracker crumbs for texture. They were sooo good. 1 cup with mouse and 1 tbsp of cool whip is about 140 cals! The cup with mouse is 119 cals. Pics are below!

Healthy Homemade Chocolate Cups

Ingredients

• 1/4 cup cocoa powder (be the change you want to see and get organic, fair trade cocoa powder
• 1/4 cup coconut oil
• 2 Tbs. raw honey or pure maple syrup
• Pinch of salt
• OR 1 cup Enjoy Life Chocolate Chips (they are dairy/nut/soy free)
• Unbleached baking cups for liners

Instructions

1. If you are using the cocoa powder/honey/coconut oil: In a small saucepan, whisk together all ingredients over low heat until smooth. Remove from the heat and let sit at room temperature until slightly thickened. The texture should be like a thick glaze consistency. It may be necessary to put it in the fridge for a few moments. But keep an eye on it, because it will harden very quickly in the fridge.
2. If you are using chocolate chips: Melt the chocolate chips over very low heat, stirring with a spatula. Heat until just melted and don't over heat. It is now ready to use for the next step.
3. Line a muffin dish with about 5 liners. Using a pastry brush, coat the cupcake liners with the chocolate mixture. It should be thick enough to be fully opaque. Thicker is better. It may help to do one coat, let that sit, and then do another coating of chocolate.
4. This is sounding complicated, but it is very intuitive and simple. Trust me.
5. Stick in the fridge or freezer until hardened. Carefully peel away the cupcake liners. If you are making these for guests, make extra because you will have the inevitable breakage.
6. Add your favorite filling and serve! Keep these in the fridge/freezer--they will get melty if left at room temperature for too long.

Peanut Butter Cup and Oreo Cupcakes with Oreo Butter-cream Frosting!

Peanut Butter Cup and Oreo Cupcakes with Oreo Butter-cream Frosting!

Chocolate Oreo Peanut Butter Cup Cupcakes (adapted from The Sweet Little Book of Cupcakes)

yield: 20 cupcakes

Ingredients

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• pinch of salt
• 1 ounce bittersweet or semisweet chocolate, finely chopped
• 1/2 cup unsalted butter, softened to room temperature
• 1 cup sugar
• 2 eggs
• 2 teaspoons vanilla
• 3/4 cup buttermilk
• 20 chocolate sandwich cookies
• 20 mini peanut butter cups, unwrapped

Directions

1. Preheat the oven to 350 degrees.  Line 20 muffin cups with paper liners.  Place an oreo in the bottom of each liner.
2. Sift the flour, cocoa powder, baking soda, baking powder, and salt into a medium bowl.  Stir in the chopped chocolate.
3. In a large bowl or the bowl of stand mixer, beat the butter and sugar on high until fluffy, about 2-3 minutes.  Beat in the eggs one at a time, scraping down the bowl after each addition.  Beat in the vanilla.  With the mixer on low, slowly pour in the buttermilk and allow to incorporate for 30 seconds.
4. Pour in the flour mixture and beat on medium until fully incorporated, about 1 minute.  Divide the batter evenly among the paper liners, filling each about 2/3 full.
5. Bake for 8 minutes, then remove from oven and press a peanut butter cup into the center of each cupcake.  Allow to bake for 10 more minutes, or until a toothpick inserted near the center comes out clean.  Allow to cool for 5 minutes, then remove cupcakes from the muffin tin to cool completely on a wire rack.  Frost with oreo peanut butter buttercream (recipe below).  Store in a sealed container at room temperature.

Oreo Peanut Butter Buttercream

Ingredients

• 1/2 cup unsalted butter, softened to room temperature
• 1/4 cup vegetable shortening
• 1/4 cup peanut butter
• 2-3 cups confectioner’s sugar
• 2-3 tablespoons milk
• pinch of salt
• 3 tablespoons oreo cookie crumbs

Directions

1. Separate ~8 oreo cookies and discard the cream filling.  In a food processor or plastic bag, crush the cookies into fine crumbs.
2. In a large bowl, beat butter and shortening on high until fully combined.  Beat in peanut butter.
3. Scrape down the sides of the bowl and add 2 cups of the confectioner’s sugar, 2 tablespoons milk, and a pinch of salt.  Start the mixer on slow, then eventually crank it up to high and beat for 2 minutes.  Add more confectioner’s sugar, 1/4 cup at a time, until you reach your desired consistency (more sugar = thicker buttercream).
4. Add the cookie crumbs and beat on high for 2 minutes.

Double Chocolate Mini Donuts!!!!

Chocolate Donuts with Chocolate Icing :)
Double Chocolate Donuts!!!!

Chocolate Doughnuts

From King Arthur Flour

• 2/3 cup good quality cocoa powder
  
• 1 3/4 cups all-purpose flour
  
• 1 1/4 cups light brown sugar
• 1 teaspoon baking powder
• 3/4 teaspoon espresso powder, optional
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup chocolate chips
• 2 large eggs
• 3/4 cup milk
• 2 teaspoons vanilla extract
  
• 2 teaspoons vinegar, white or cider
• 1/2 cup (8 tablespoons) melted butter or 1/3 cup vegetable oil

Chocolate Glaze

• 1 cup chocolate chips
• 6 tablespoons half & half or cream (light or heavy)

Directions

1. Preheat the oven to 350°F. Lightly grease the wells of two standard doughnut pans. If you don’t have two pans, simply bake the batter in two batches.
2. In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt, and chocolate chips. Set aside.
3. In a large measuring cup or medium-sized mixing bowl, whisk together the eggs, milk, vanilla and vinegar.
4. Add the wet ingredients, along with the melted butter or vegetable oil, to the dry ingredients, stirring to blend; there’s no need to beat the batter, just make sure everything is well-combined.
5. Spoon the batter into the prepared pan(s), filling them between 3/4 and full.
6. Bake the doughnuts for 13-15 minutes, or until a toothpick inserted into the center of one comes out clean.
7. Remove the doughnuts form the oven, and after 30 seconds or so, loosen their edges, turn the pan upside down over a rack, and gently let the doughnuts fall onto the rack.
8. For sugar-coated doughnuts, immediately shake the doughnuts in 1 tablespoon granulated sugar; add 1/2 teaspoon cocoa powder to the sugar for an additional touch of chocolate.
9.  If you want to ice the doughnuts rather than shake them in sugar, allow them to cool completely before icing.
10.  To make the glaze: Combine the chocolate chips and half & half or cream in a microwave-safe bowl or measuring cup. Heat in 20 second increments, stirring the mixture in between until you get a smooth consistency.
11. Remove from the microwave, and stir until the chips have melted and the glaze is smooth.
12.  Spread glaze on the doughnuts.

Makes 18 doughnuts

** I used my mini donut machine and it made 30 mini donuts!