Category Archives: muffins

Peanut Butter Pumpkin Muffins


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I guess I was on a muffin kick? A pumpkin kick? A baking kick? Some type of kick…a sweet kick, that’s it! Yes, as I procrastinated studying for my Econ test, I was on a baking kick. Plus, I needed a quick breakfast that I could grab on my way out to the car. Plus, I had a lot of pumpkin puree (overstocked for Thanksgiving…). PLUS I love peanut butter. And almond butter. And pistachio butter. AND these little things are actually pretty healthy- about 230ish kcal and 5/6g protein per muffin.

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Here’s a wonderful recipe that I got from food52. I changed it up a little to lower the calories a tad. But boy, did they come out well!


  • 2 cups whole wheat flour
  • 1/2 cup all purpose flour
  • 2tablespoons toasted wheat germ
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3/4 cup white sugar
  • 1/4 cup light brown sugar
  • 1 cup vanilla almond milk
  • 3tablespoons peanut butter
  • 1teaspoon vanilla extract
  • 1/2cup pumpkin puree
  • 1 egg
  • 1 tablespoon honey


Preheat oven to 400 degrees. Put cupcake liners into 9 cupcake tins.

In a large mixing bowl combine the white flour, wheat flour, wheat germ, baking powder, baking soda, salt, cinnamon, sugar and brown sugar. Set aside.

In a separate bowl, whisk together the almond milk, peanut butter, vanilla extract, pumpkin puree, egg, and honey.

Gradually mix in the wet ingredients into the dry ingredients by hand. No hand mixer involved! Mix until there are no visible dry bits left, be careful not to over mix (how many times have I said the word “mix” in the last two lines?).

Scoop enough batter into each tin so that it’s 3/4 (or almost all of the way) full.

Bake in a middle rack for 20-25 minutes, until a toothpick comes out clean. Remove to a cooling rack immediately.

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Enjoy! Here’s a link to the yummly link to it…I can’t find it on the actual food52  blog! This will have to suffice :p



Peanut Butter Banana Muffins


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As I mentioned in a previous post, I recently got my driver’s license. What does this mean? Driving to school! What does THAT mean? Parking at a farm that’s at least a 5 minute walk from campus! What does that mean? Leaving the house at 6:40a so I can get a good parking space so it’s a 5 minute walk, not a 15 minute walk! And finally, what does THAT mean? Breakfast on the go!

What will I ever do without my overnight oats, or my ezekiel bread with almond butter and yogurt? Hmmm…as I pondered this idea, I started to crave a pastry. But not just any pastry. An awesome breakfast: muffins. And it just so happened I had some peanut butter on hand…and some really ripe bananas…

BAM. Breakfast and a happy Nica. And these muffins happen to be: huge, jam packed with protein (about 4 or 5g), low calorie (190kcal/muffin), and delicious! It’s the best all of the dimensions of the world of baking. So, without any further hesitation…

This recipe was adapted from the blog Crumb. Original link is at the bottom.


  • 3 medium mashed bananas (about 7′)
  • ½ cup peanut butter (like Jif)
  • ½ cup honey
  • ½ cup plain yogurt (I used Fage total 0%)
  • 1 egg
  • 1 tsp vanilla extract
  • ¾ cup all purpose flour
  • ¾ cup whole wheat flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon


Preheat oven to 400°F. Put 10 cupcake liners in cupcake tins.

In a large bowl, beat together the mashed bananas, peanut butter, honey, yogurt, egg, and vanilla until smooth.

In a smaller bowl, mix together the flours, baking power/soda, salt, and cinnamon. Add the dry to the wet ingredients, and stir until just barely combined. Don’t over stir! Divide the batter among the prepared cups; they should be pretty filled.

Bake for 20-25 minutes, or until a toothpick stuck in the middle of a muffin comes out with moist crumbs. Let cool in the pan for about 10 minutes, then transfer to a wire rack to finish cooling completely. Store in air tight container. These muffins taste especially good when toasted.

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Enjoy! Here’s the original link-

Blueberry Muffins


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So in case you didn’t see my previous post about blueberry pie, I went blueberry picking. And picked 12 lbs of blueberries.

Hence the abundance of blueberry posts.

Hence Blueberry muffins.


In my opinion, they are the best breakfast muffins. Not to sweet, but not too tart. And honestly, you can adjust them to however you like yours. More sugar, less, more salt, less, etcetc. In my opinion, when it comes to flavor, you can mess around a teeeeeeny bit. Just don’t mess with the flour.


So my cousin Cooper gave me this recipe. So I don’t really know where it came from. But it’s yummy!

By KRUSTY on January 10, 2003. Makes around 18 muffins.


  • 1/2 cup butter or 1/2 cup margarine, at room temp
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 1/2 cup milk
  • 2 1/2 cups fresh blueberries or 2 1/2 cups frozen blueberries
  • For Topping 1 tablespoon granulated sugar, mixed with 1/4 teaspoon ground nutmeg


1. Heat oven to 375°.

2. Grease 18 regular-size muffin cups (or 12 large size muffins).

3. In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.

4. Add eggs one at a time, beating after each.

5. Beat in vanilla, baking powder and salt.

6. With spoon, fold in half of flour then half of milk into batter; repeat.

7. Fold in blueberries.

8. Spoon into muffin cups and sprinkle topping onto each muffin.

9. Bake 15 to 20 minutes, until golden brown and springy to touch.

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Oatmeal Muffins from Magnolia’s Bakery



Yet another muffin of the breakfast sort! But who doesn’t like something sweet in the morning, really? Oatmeal is something that is extremely underrated, even though there’s so much you can do with it! Seriously. Plain oatmeal, oatmeal mugcakes, oatmeal muffins, oatmeal cookies, you can make a recipe healthier by subbing all purpose flour for oat flour (pulverized oats), they’re the base for granola…seriously, so much. But these of course aren’t healthy. They are oats in the most wonderful of things: warm, soft, and chewy muffins. soooo…


  • 2 cups rolled oats (not quick cooking, although it isn’t the end of the world if you do use quick cooking. They will just be a little bit dryer)
  • 1/2 cup heavy cream
  • 1 cup milk
  • 1 tbs baking powder
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 2 large eggs, beaten
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup/1 stick unsalted butter, melted and cooled slightly
  • 1 tsp vanilla extract
  • 1 cup chocolate chips

Preheat oven to 400 F. Grease a 12 cup muffin tin. You might need to grease more in the end if you have an excess amount of batter.

In a medium size bowl, mix the oats and the milk and set aside for 10 minutes. Meanwhile, in a large bowl, mix the dry ingredients. Make a well in the center (basically a huge hole that dips down into the middle of the mixture). Stir in the liquid ingredients, oatmeal mixture, and chocolate chips  until just combined. Be careful not to overmix! The batter can be a little lumpy. Fill each muffin cup about 3/4 full. Bake for 16-18 minutes until lightly golden or a toothpick inserted into the middle comes out with moist crumbs attached.


Banana Bread Breakfast Muffins


Who doesn’t love banana bread? Who doesn’t love muffins? Freaks. That’s who. Just kidding, I hated bananas until about four months ago. But that’s getting besides the point. So for Father’s day last Sunday, in the midst of finals, I had the urge to bake. Because I hadn’t made anything since mid May. It was a long, painful time. I went almost a month! What even?! I finally cracked, and as I said, it happened on 7 AM last Sunday morning. I woke up. I needed the kitchen.

But what to make? I mean, I’m the type of person who loves breakfast foods, but I like healthy breakfast foods. I’m not one for pancakes or waffles or cakes and such. It’s too rich. Plus, I go the rest of the day feeling overly- sugared. So what is the answer?

Muffins, that’s the answer. Because they are extremely easy to slim down. So for these, I was again inspired by Chocolate Covered Katie, and decided to put a spin on her Banana Bread Breakfast Doughnuts. As you can see, one thing that I changed is I made doughnuts into muffins due to the fact that I do not have a doughnut tin. Yes, there is such a thing. No, I was not aware until discovering this recipe.

So. Without further ado, Ingredients:

-2 cups flour (I used whole wheat)

-1 tsp baking soda

-1/2 tsp cinnamon

-3/4 tsp baking powder

-3/4 tsp salt

-1/4 cup oil, plus 2 tbsp milk of choice (or just use all milk to lower the calorie count and fat)

-1 and 1/2 tsp pure vanilla extract

-1 and 1/2 tbsp lemon juice

-1 Tbs Truvia, or 3 Tbs if you used sugar free maple syrup

-1/2 cup of maple or agave syrup, or sugar free maple syrup. Note that if you use sugar free maple syrup, use 3 tbs of Truvia or another type of sweetener.

-2 cups tightly-packed, mashed banana (measured after mashing)

-whatever toppings your heart desires (I used 4-5 chocolate chips/ muffin)

How to:

Preheat oven to 350 F. Put cupcake liners into I think 24 muffin tins. Mix the dry ingredients together and set aside. In a separate bowl, combine wet ingredients. Now, dump the wet ingredients into the dry ingredients and mix by hand. The batter should be JUST mixed. Try not to over-mix. Spoon the batter into the muffin tins so each one is 3/4 full. Cook 30-35 minutes. Let cool, and then enjoy with some nice coffee 🙂 or, freeze them for later enjoyment, and pop em in the microwave when you want.




note that these are these values are calculated with 1/4+ 2tbs of almond milk (no oil) and without chocolate chips. If you add the chocolate chips, I’d say bump it up to about 75 calories per muffin.

Original Recipe: