Tag Archives: breakfast

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-


Classic Pancakes



So. I almost never make pancakes. However, with two friends over for the night, why not cook up a quick, easy, special treat? Pancakes are the best because 1. they are yummy and 2. they are extremely easy to make! Those pancake mixes? Don’t bother! Making pancakes takes me….tops, seven minutes. There is NO NEED to get a pancake mix when you can make the real-deal at home in barely no time, while also achieving that satisfying home-made taste.  I happen to love this recipe because of it’s simplicity but ability to be soooo good.  So. Let’s get to it:

This recipe is from Better Homes and Gardens-New Cook Book. Copyright 1996.

Makes: about 8 pancakes that are 4 inch in diameter. I always do a double recipe.  But here is the single recipe. Also note that it supposedly makes 36 dollar sized pancakes (which are 2 inch in diameter), but I’ve never tried them that way so I can’t vouch for it.


  • 1 cup all-purpose flour (or whole wheat. Doesn’t really matter).
  • 1 tbs white sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 beaten egg
  • 1 cup milk
  • 2 tbs cooking oil (veggie/canola oil)
  • Chocolate chips, blueberries, whatever you want in your pancake!


If you have a pancake skillet, this is where you get it out and assemble it and set it to 350 F and grease it.  If not, don’t worry about it. Just get a large pan out and butter it when you’re all ready to get those panned cakes cookin’.

In a medium sized bowl, stir together the flour, sugar, baking powder, and salt. Make a small well in the middle of the dry mixture and set aside. A well is basically just punching a hole in the middle of it.


In another medium mixing bowl combine the egg, milk, and cooking oil.


Add the egg mixture all at once to the dry mixture and stir together. Stir until moistened, the batter should be lumpy.


For standard sized pancakes, pour about 1/4 cup of the batter onto a hot, lightly greased griddle or heavy skillet (the pan). For dollar-sized pancakes, pour 1 tbs onto the cooking mechanism 😀 If you want toppings, add a small handful of them onto the individual pancakes immediately after you put them on the skillet.


Cook over medium heat (keeping a close eye on them) until little bubbles are forming on the top. Then, flip them, and cook until they are easily removable and golden-brown on the bottom.


Serve warm and enjoy!

If you reeeaaaally want the calorie count on this, it’s 114 calories for one 4-inch pancake. So not that bad at all! Pancakes are really just so simple that yes, while there is some sugar, it’s not a substantial amount. It has 5g of total fat (1 g saturated) from the cooking oil, 14g carbs from the flour, and then 3g protein from the egg I think 🙂

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:


Modified Granola


So. You may or may not know that I row. Like, boats. Those things. Yeah.

The sport requires you to eat healthily. But I have an issue. I have a wicked sweet tooth. What am I supposed to do the days of races where I want to eat something sweet but I can’t because sugar before a race is not a good idea?!

I came up with a solution. And it is granola. That’s right. I invented granola. Come at me, bro.

Well anyways, granola is an interesting invention. Whoever actually invented it is very smart. But the issue is, granola is usually PACKED with unnecessary sugar. So much sugar that you may as well be eating sugar with a spoon. But, there is a trick to reduce this unnecessary amount of sugar! And here it is:

Ingredients with calories:

2 cups of rolled oats-600 cal

1/2 cup of no sugar maple syrup-30 cal

1 1/4 cups mixed nuts  (peanuts, hazelnuts, cashews, whatever floats your boat) -850 cal

1/4 cup brown sugar- 90 cal

1 tbs unsalted butter-100 cal

1/4 cup almond butter (or any other butter you would like)-300 cal

1/4 cup of better ‘n peanut butter- 150 cal

2 scoops of vanilla soy protein powder- 240 cal

1/2 teaspoon salt

2,360 calories in total

yields 5 cups

2,350/5 =472 calories per cup or 120-130 calories per 1/4 of a cup, depending on the size of the clusters


Set oven to 350

Chop up mixed nuts (not into powder but into tiny pieces)

Spread oats and mixed nuts out on baking sheet and toast for 15 minutes, stirring occasionally.

In the meantime, combine the maple syrup, brown sugar, butter, and salt in a heavy bottom metal pan and heat on burner until brown sugar has completely dissolved. Transfer to a bigger bowl .

Once oat mix is done, immediately pour oats and nuts into the syrup mix and stir until oats are coated.

Add the nut butters and mix until even. Add the protein powder and mix until you cant see traces on the mix.

Spread mix onto a baking sheet and bake for 20 minutes, making sure it doesnt burn along the way. Dont get it too crispy in the oven because it will continue to solidify after you take it out. 

ImageTake this on all of your road trips/ sports games for a filling snack and protein to keep you performing your best!