{skinny} triple chocolate fudge banana muffins

This week, I was supposed to take a week-long internet and phone fast… It sounded like a great idea just to get my mind off of stuff and focus on school. Because DOOOOOOOWN goes my science grade to the depths of the sea. {just kidding. It's not really that horrible. promise.} Anyways. Sunday night I decided I would probably die of anti-socialness if I didn't have my phone. Now… we're at a week-long phone and internet fast with phone. Make sense? 

Monday came and went and I was feeling so good about myself. But when Tuesday rolled around, I was going to pass out of boredom, and I thought to myself "I HAAAAAAAVE to check Facebook. What if so-and-so commented on my status? or wrote on my wall? I wouldn't want them thinking I hate their stinking guts, now would I?" of course not. 

So I, being the super great person that I am, and only thinking of my friends in this situation- toddled online. I had like 5 notifications. But nothing important. OH WELL! Might as well go on Twitter and see if anyone's tweeted me… nope. Then I sat on Pinterest until 10:30… On a school night. 

Moral of the story… I'm really great at setting goals for myself and sticking to them.  

 

In other news, I made muffins!! These babies are over-the-top amazing. When my mom took a bite, she said they might be a little underdone… But they weren't. That my friends would just be the crazy amount of banana chunks and pockets of milk and dark chocolate. Heck yah! How they are healthy is toooooootally beyond me… But if you were to set a pan of fudgey muffins in front of me and tell me they're healthy, I would not turn them down. 

{skinny} triple chocolate fudge banana muffins

recipe adapted from Sally's Baking Addiction

3 1/2 large ripe bananas, mashed

1 egg

1 c. wholewheat flour

1/2 c. oats

3/4 c. unsweetened cocoa powder

1 tsp. baking powder

1 tsp. baking soda

2/3 c. sugar

1/2 c. dark chocolate chips/chunks

1/2 c. milk chocolate chips/chunks

1. Preheat oven to 375ºF. Line and grease a muffin tin; set aside. 

2. In a large bowl, combine the mashed bananas and egg. 

3. Whisk in the dry ingredients. Stir until smooth. 

4. Fold in the chocolate chips. 

5. Scoop the batter into prepared muffin tin. Bake for 20-25 minutes. Let cool before removing to a wire rack. 

Spiced Carrot & Raisin Muffins with Cream Cheese Icing

So it's getting REALLY hot here. Like REALLY hot. Like it was 93º at 10:30 this morning! And I decided to run. Which was NOT fun. 

Guys, I don't wanna talk about it. 

Running is becoming nearly impossible unless it's done before 9. And I like to run after I've done school. Which isn't until about noon at the earliest. Do the math. SO I've only run like… 3 times this week. AND I'm running with friends tomorrow morning. SO PUMPED. I got these new running/spandex/legging/capri things the other day. 

SOOO yah. I guess I do wanna talk about running. 

ANYWAYS. The amount of pumpkin recipes in my inbox every morning is becoming overwhelming. Because, people… They DON'T HAVE CANNED PUMPKIN WITHIN 8,000 MILES OF THIS PLACE. And no, I'm not exaggerating. Really, I'm not. A girl can only make SO many apple recipes. {No, we're not THAT deprived. Thank the Lord there's apples here.}

I'm missing a lot of things about the states today. Well, really, all week. I miss going Up North in MN. And seeing all the snow topped trees. And having cuddly days, laying on the huge chaise upstairs in my yogas, baggy sweatshirts, and fuzzy socks. Sipping a cup of hot apple cider and reading a good book. 

The only way I can do that HERE is if we turn on the AC and every single fan in the house. But hey. These muffins taste like fall to me. Therefore, they make me happy. 

I'm sad to say that these are secretly healthy. That is before I smothered them in that dreamy cream cheese icing. PLEASE! SOMEBODY GET ME A BATHTUB FULL OF THE STUFF! Oh and the muffins themselves are pretty dang tasty too. With tons of carrot, they get a pretty orange color, some pop from the raisins, a bit of punch from the spices, and a little added crunch from some sunflower seeds which I totally loved. 

What makes them healthy? Only four tablespoons of buttaaaaah and half a cup of sugar in the whole batch! Plus I traded out some of the AP flour with wheat flour. And they get their moistness {sorry. I hate that word too.} from greek yogurt. 

Either way. Make these muffins. And close your eyes and think of your happy place. 

Spiced Carrot & Raisin Muffins with Cream Cheese Icing

Recipe adapted from: Martha Stewart

Makes about 15 medium-sized muffins

4 tbsp. butter, melted

2 eggs

3/4 c. plain greek yogurt

2 c. shredded carrots

1/2 c. sunflower seeds

1/2 c. sugar

1 c. AP flour

3/4 c. wheat flour

2 tsp. baking powder

3/4 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. ginger

1/2 tsp. nutmeg

Preheat oven to 375ºF. Line and/or grease 12 muffin tins and set aside. In a large mixing bowl, combine the melted butter, egg, and yogurt. Fold in the sunflower seeds, carrots, and raisins. Stir in all the dry ingredients until combined. Scoop batter into prepared muffin tins. Bake for 15-25 minutes or until a toothpick inserted comes out clean. While the muffins are cooling prepare the cream cheese icing. 

Cream Cheese Icing

1/3 c. cream cheese

1 tbsp. milk

1 tsp. vanilla

2 c. powdered sugar

Mix all the ingredients together in a small bowl. Once muffins are cooled, frost as desired. 

One of these muffins + cup of coffee = one stinking GLORIOUS breakfast :) 

Have a great weekend, friends!

xoxo,

Sophie

{TOTALLY guilt-free} raisin bran muffins

Alright. I know a skinny word somehow made it up to the title again… WHAT. Is. Happening to me? Just let me explain myself… They do NOT taste skinny… ONE BIT! Even though they don't have a DRIP of butter, oil, OR sugar in them, they have all the qualities you look for in a good, unhealthy muffin. Moist {sorry for using that word.}, flavorful, filling, sweet. AND a little bonus- healthy! It doesn't get much better than that! Make 'em now and eat half the batch… or the WHOLE batch, I really don't care. Breakfast for the rest of the week right there… 

Raisin Bran Muffins 

Makes about 1 dozen muffins

1 mashed banana
3/4 c. plain greek yogurt {You could even use a fruit yogurt for extra FLAVUHHH!}
1/2 c. milk
1 egg
1/2 c. honey
1 tsp. vanilla
1 1/2 c. wheat flour
1 tsp. baking powder
2 tsp. cinnamon
2 1/2 c. bran flakes cerea;
1 c. raisins

Preheat oven to 350ºF and prepare a muffin tin.
In a large bowl, combine the mashed banana, yogurt, milk, honey, vanilla, and egg. Stir until smooth.
Add in the wheat flour, baking powder, cinnamon, and bran flakes. Pour in the raisins.
Scoop the batter into the prepared muffin tin. Bake for about 12-16 minutes or until the center has set.

Let cool before moving to a wire rack. Store in a airtight container.

Orange Muffins with Fresh Orange Glaze

 

I'm proud of myself. I made my first recipe from ABSOTOOT scratch. The result was amazing… Life changing, maybe? I don't know. 

We had like two bags of oranges laying around so obviously I was going to make something with oranges in it… And that I did. 

These babies were so insanely moist that when I cut into one and took a bite it almost seemed underdone, but it wasn't.

That meh friends is just how awesome I am. 

OOOOOOH let's talk about the glaze. I'm pretty positive it's the best part. 

If I was stranded on island for 11 days and could choose one drink, it'd be this glaze. 

Yup. I drank the glaze by spoonful. Don't judge. 

If you were in the same situation I was in, you'd do the same thing. 

Guaranteed. 

AND I worked out and went on a walk today so basically I'm covered. 

Except that I probably shouldn't put another ounce of sugar in my body the rest of the day… 

Whatever. 

I ate healthyEEEEEEEEERRRRRR this week, but I've noticed that when I do that, I basically lose control and get wobbly in the knees when I face the temptation of sugar on the weekend. 

I GIVE UP! 

I'd rather go eat a muffin. Or two. Or three. 

Orange Muffins with Fresh Orange Glaze

1/4 c. butter, melted

1 c. sugar

3/4 tsp. vanilla

2 eggs

1 c. plain greek yogurt

1 1/2 c. orange juice

3 c. flour

1 tsp. baking soda

1/4 tsp. salt

Fresh orange glaze {recipe follows}

Preheat oven to 350ºF.

Cream the butter, sugar, vanilla, and eggs. Add in the yogurt and orange juice. Stir until combined. Add in the flour, baking soda, and salt. Mix until smooth. Scoop the batter into a greased or lined muffin tin. Bake for 20-25 minutes or until set and a toothpick inserted comes out clean. Let cool, and drizzle with glaze. 

Fresh Orange Glaze

1/2 c. milk

1 c. orange juice

3 c. powdered sugar

In a small mixing bowl, stir ingredients until smooth. 

P.S. 

Lookin' for a yummy cookie recipe? Stop on over at Persnickety Plates and check out my recipe.

Lemon Poppyseed Muffins

 I made muffins for you. On a Saturday of course.

Actually, I made them for the girl's bible study. But they were a no-show.

Now what am I going to do with 2 dozen addicting muffins sitting on the counter? Eat them.

Let's get fat together.

I got up at 7:30 in the morning for these babies.

My plan was to get up, workout, shower and get ready, and make muffins all before 10. 

But the girls didn't show up. BOOOOOOOO. I could have slept like an angel for another 5 hours. 

Life goes on. 

This glaze… Oh this glaze. 

It's amazeballs. 

You're most likely going to want to dip your head in it, or take a bath in it's lemony goodness. 

I was like yay-close to just pouring the remainders down my throat.

Self control people, self control. Says the one who eats half a pan of bars. 

Do as say, not as I do.

Oh yah, I guess the muffins are good too.

I take that back… They're GERRRRRRRRRRRR-EAT!

And they have yogurt in them… HEALTHY muffins!

Kind of.

Not really?

Who cares, they're delicious.

And just to warn you. They're addicting. And sticky. And lemony.

And they get all moist when that glaze {you know. the one you'll want to bathe in? Yah that one.} soaks in.

Oh heaven.

Lemon Poppyseed Muffins

3 c. flour

1 tbsp. baking powder

1/2 tsp. salt

2 tbsp. poppy seeds

3/4 c. butter, softened

1 c. sugar

2 eggs

1 3/4 c. plain yogurt {I used greek}

zest of 2 small lemons

juice of a lemon

lemon glaze {recipe follows}

Prepare a muffin tin and preheat oven to 375ºF. Whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, cream the butter and sugar, beating until fluffy. Add in the eggs. Mix in the yogurt until  smooth. Add in the lemon zest and lemon juice. 

Fill the muffin cups about 3/4 with the batter. Bake for about 25-30 minutes or until the edges are golden brown and a toothpick inserted comes out clean. After a few minutes, remove from muffin tin. 

Once the muffins have cooled, drizzle with the lemon glaze. 

Lemon Glaze

2/3 c. fresh squeezed lemon juice

1/2 tbsp. milk

1 1/2 c. powdered sugar

In a small bowl, whisk all the ingredients together. Drizzle over the lemon poppyseed muffins. 

{healthy} banana nut muffins

I love muffins. No doubt about it! They have to be one of my favorite baked goods that come out of my oven…

I adore them so much that I actually have a Pinterest board devoted solely to muffins; the loves of my life.

I've been craving banana nut muffins for some time now… So last week, I secretly stuck two bananas into my baking cupboard to save JUST for these.

It's for your sake, people. If I hadn't rescued those bananas, they would have been devoured in no time by those little monsters called my brothers. They're banana obsessed, I kid you not.

We have a girl's bible study {or at least try to. We've only had one so far. And that's when I made these Coffee Cake Muffins…} at our house every Saturday morning, and I just love to bake for them!

So this morning, I decided to whip out those bananas in captive, and turn the muffin recipe into something a little healthier, using yogurt in place of milk, and also using a little bit of whole wheat flour. 

The yogurt makes them SOOOO good, resulting in a light and fluffy muffin. I like light and fluffy muffins… Don't we all? I think yes. 

And since they're healthy, I shouldn't feel bad about eating like half most of the batter, right? Right! 

I'm making a goal to eat healthier this week. Crazy, I know. I did pretty good last week and I worked out every other day because I need breaks in between. When I did do my workout, I did a 2 and a half mile run paired with some good ab and arm strengthening. 

I'm hoping to bring you some healthier recipes this week! I have two scrum-diddly-uptious recipes floating around my baking brain. Yah, I have a brain that's just for baking. Cool, huh? I know. 

{healthy} banana nut muffins

1 1/2 c. all purpose flour

1/2 c. wheat {or you could sub the wheat and just use 2 cups AP flour}

1/2 c. sugar

1 tbsp. baking powder

3/4 tsp. cinnamon

1/4 tsp. nutmeg

1/2 tsp. salt

1 1/2 c. plain greek yogurt {or sub for 1 cup of milk}

2 SUPER RIPE bananas, mashed {I use a potato masher}

1/4 c. melted butter

1 egg

1/2 c. chopped walnuts

In a large bowl, combine the flours, sugar, baking powder, cinnamon, nutmeg, and salt. Make a well in the center.

In a small bowl, combine the milk, mashed bananas, butter, and eggs.

Add to the well in the flour mixture. Add nuts. 

Stir dry ingredients until moistened. Spoon mixture into a greased or lined muffin tin, filling each 3/4 full. 

Bake at 400ºF for 18-20 minutes or until the edges are golden brown and a toothpick inserted comes out clean. Cool 5 minutes in pans then remove and cool on a wire rack. 

Have a spectaculous week! 

Love muffins, 

Sophie

Glazed Doughnut Muffins

Last night, I was really {really really really} wanting muffins AND doughnuts.  Then I remembered seeing these Glazed Doughnut Muffins. Win, win! 

BUT as bad as I wanted to,  it was about 9:30 at night 

and I wasn't just going to take out my mixing bowl and whip up a batch...

So I decided to make them this afternoon. 

I honestly wish you {yes. all 104 of you!} were in my kitchen when these bad boys were in the oven! They smelled like mini doughnuts from the state fair... Yum. Yet another thing that I miss from home; doughnuts. We've tried some from the bakeries here, but trust me- they are NOT doughnuts. It's a sad fact, my friends. 

Anyways. The muffins were SO good and cakey! After I let them sit for awhile, the glaze soaked in

and formed an almost crunchy shell around the muffin and a sticky texture inside. Oh gracious. Nothing like some muffin magic to help ya get through a case of the Mondays!

Glazed Doughnut Muffins

Recipe from French Press

2 c. flour

3/4 c. sugar

1/4 c. butter, melted

2 eggs

1 c. milk

1 tbsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. vanilla

Combine the flour, sugar, spices, salt, and baking powder. Add in the eggs, milk, butter, and vanilla. Mix until well combined. Preheat the oven to 375ºF. Fill a muffin cup with 2/3 of the batter. Bake for 20 minutes or until edges are golden brown and a toothpick inserted comes out clean.  Allow to cool. 

For the glaze: 

4 tbsp. melted butter

1 c. powdered sugar

1 tsp. vanilla

2 tbsp. water

Once the muffins have cooled, dip in glaze. I dipped them all once and then

went for a second round. Double-glazed, baby(;

Mini Chocolate Chip Pancake Muffins {guest post}

Hello all! My name is Devi and I blog over at Diddles & Dumplings. Let me start by saying thank you to Sophie for allowing me to come over and write up a guest post on her amazing blog! I can't tell you enough how impressed I am with this girl! Her recipes both look and sound amazing! At such a young age she is already so talented and I can't wait to see where her blog takes her!

Like I mentioned, I'm Devi, and I'm a wife and mother in Central California. My daughter is finishing up Kindergarten and is going to be a first grader in no time. I don't think I'm prepared for this whole "growing up" thing, but i'm sure that with enough brownies, pie and ice cream, I might just make it through.

I often get compliments on the name of my blog, Diddles & Dumplings, but get asked the question: "What are diddles?" And  guess what? You lucky people are the first to know that Diddles, is in fact, my daughter's nickname! My husband lovingly calls her Diddles and has since she was just a wee little squishy baby in diapers. I bet you're all so relieved now that you know the true meaning behind the name! You will have no more sleepless nights, tossing and turning and trying to figure out what my blog's name could possibly mean. You're welcome!

Now, on to the recipe (which is really everyone's favorite part, right?) Since Sophie is an amazing baker, I decide to whip up something adorable, tasty and just plain awesome. I made... wait for it... Pancake Muffins! But, they're not just any old pancake muffins, oh no... these pancake muffins are served on skewers, which makes them perfect for dipping into some mapley syruppy goodness. They're the perfect breakfast food, the perfect snack food and the perfect dessert. They are the perfect little creation birthed by the perfect parents (pancakes and muffins, of course). Thank you pancake muffins, for making my life complete.

Mini Chocolate Chip Pancake Muffins Recipe:
2 cups pancake mix
1/4 cup white sugar
1 egg (beaten)
1/2 cup water
1/2 cup milk
1 teaspoon vanilla
1/2 cup mini semi-sweet chocolate chips
3 tablespoons maple syrup
*More syrup for dipping!

Preheat oven to 350 degrees.

Grease a mini muffin pan and set aside.

In a medium bowl, combine pancake mix and sugar. Stir in water, milk, egg, vanilla and syrup. Mix in chocolate chips and combine well.

Fill each section of the mini muffin pan just over 1/2 full.

Bake for 9-10 minutes, or until you can insert a toothpick and it comes out clean.

Place muffins on skewers and serve hot with plenty of maple syrup for dipping!

Recipe makes 36 mini muffins.

Don't those look AMAZING? And pretty dang cute too! 

I'm going to HAVE to try those! Be sure to check out my guest post on Diddles & Dumplings today
 for a yummy Mother's Day recipe for your mom… Or you! :)

-Sophie

Apple Pie Muffins

I made these this morning {before I was even dressed and ready for the day… Yes,

I'm that devoted to my baking. ;)}

when my mom said she "could go for a muffin right now"…

Boy, did I have just the right thing! 

These muffins are all kinds of deliciousness. For reals. 

It's like a little apple pie in a muffin… Hence the name! hahaha:) 

My preference was to cut the apple in big pieces, so 

there's chunks of appley-goodness in every bite. YUMMER! 

Oh and beware. They're kinda super addicting… 

Don't say I didn't warn you. :)

I love having stuff like this just laying around in the kitchen to nibble 

on whenever I'm in there…Which is pretty much all day. 

I don't know if thats good or bad? 

Maybe all those single serving recipes actually are a little healthier… :) 

Apple Pie Muffins

From: My Baking Addiction

2 1/2 c. flour

2 tsp. pumpkin pie spice {I used cinnamon}

1 tsp. baking soda

1/2 tsp. salt

1 egg

1 c. buttermilk

1/2 c. butter

1 tsp. vanilla

1 1/2 c. brown sugar 

2 c. peeled Granny Smiths {I used 3 apples}

And of course you'll have to have some topping…

It really gives it that "pie" effect! 

Topping:

1/2 c. brown sugar

1/3 c. flour

1/4 c. oats

1 tsp. cinnamon

3 tbsp. butter, melted

Preheat oven to 350ºF and prepare 12 muffin cups. In a large bowl, whisk together the flour, pumpkin spice, baking soda, and salt. In a small bowl, whisk together the egg, buttermilk, butter, vanilla, and brown sugar. Pour mixtures together until combined. Gently fold in apples and pour into muffin cups. In a small bowl, make topping and sprinkle over muffins. Bake for 25 minutes or until tops are golden brown.

Bon Appetite!

OH OH OH OH! Be sure to stop

by this week's PARTYAYYYY!

Coffee Cake Muffins

Don't forget to link up to Sweet Saturdays! link party {1}

I made these amazing muffins for a girls bible study we had at our

house yesterday... Everyone loved them and by the time the girls left,

there were only 2 muffins that survived! ;)z

Coffee Cake Muffins

Muffins:

2 1/2 c. flour

1/2 tsp. baking soda

 1/4 tsp. baking powder

1/2 tsp. salt

1 1/4 c. sour cream

2 tbsp. butter

1 c. sugar

3 eggs

1 1/2 tsp. vanilla

Topping: 

2 1/2 c. flour

1 tbsp. cinnamon

2 tbsp. butter

3/4 c. brown sugar

3/4 tsp. salt

Glaze:

1 1/2 c. powdered sugar

3 tbsp. milk

1. Make topping; refrigerate for half an hour.

2. Preheat oven to 350ºF. Line 24 muffin cups.

3. make muffin batter by creaming together the butter and sugar. Beat in eggs and vanilla.Stir in dry ingredients. Gently fold in the sour cream.

4. Fill muffin cups 3/4 full. Sprinkle with topping.

5. Bake 20 minutes or until toothpick comes out clean. Let cool for 5 minutes before removing the muffins from pan.

6. While muffins are cooling, whisk together the glaze. PLace muffins on a wire rack over a baking sheet and drizzle with glaze. 

White Chocolate Cranberry Muffins

I made these on Wednesday... {as in LAST Wednesday...}

But didn't get around to uploading the photos and posting until now...
Mostly because of my super busyness and also because I had that
ISSUE where I couldn't find my pictures again!!!
I have TONS of blogging to catch up on that I will HOPEFULLY be able to get
around to posting soon...
:P
Anyways...

I just LOVE the combination of white chocolate and cranberries! 

Sweet and tart! Enjoy(:

White Chocolate Cranberry Muffins
1/4 c. chopped walnuts
1/3 c. brown sugar
1/4 c. flour
3 tbsp. butter, melted
2 c. flour
3/4 c. sugar
1/4 c. brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
2 eggs
1/2 c. vegetable oil
1 c. sour cream
1 c. frozen or fresh cranberries {or 1/2 c. dried}
1/2 c. white chocolate chips

Preheat oven to 375ºF. Spray 16 muffin cups with baking spray containing flour; set aside.
In small bowl, combine walnuts, 1/3 c. brown sugar, 1/4 c. flour, and 3 tbsp. of butter and mix until crumbly. Set aside.

In a large bowl combine flour, 1/4 c. brown sugar, baking powder, baking soda, and mix with wire whisk. In medium bowl, combine eggs, oil, and sour cream and beat with a whisk until smooth and blended. Add flour mixture to egg mixture and mix until combined.
Add cranberries and white chocolate chips. Stir until blended.

Spoon batter into prepared muffin cups; sprinkle each with some of the brown sugar mixture.
Bake for 20-25 until muffins are brown and firm when touched with finger.
Let cool in muffin tins for 3-4 minutes, then carefully remove to wire racks to cool.
Serve warm. Makes 16 muffins.

Yummly, crumbly muffins-

CHOCOLATE CHIP MUFFINS {PICTURES}

                                     

                                     

                                      

                                       

                                       

                                        

                                         

Oh my goodness I'm so full of happiness! I found the missing 

pictures! (; 

CLICK HERE for the recipe for these delish chocolate chip muffins!

Enjoy!-

{SOPHIE}