Tag Archives: muffins

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: