Foodie Patoodie!: healthy breakfast muffins

Showing posts with label healthy breakfast muffins. Show all posts

Sunday, August 19, 2012

What's For Breakfast? - Healthy Chocolate Chunk Muffins!

The most sinfully decadent, yet healthy muffin YOU WILL EVER EAT. They certainly don't taste like they should be consumed for breakfast, that's for sure. These taste like uber-rich ooey gooey chocolate cake, plain 'n simple. I'm not sure your family will wish for you to make another type of muffin ever again after these, so proceed with caution. At first, Piper didn't want anything to do with the them, but a couple of hours later after they had cooled completely I caught her sitting at the kitchen table, totally covered in chocolate, devouring an entire muffin herself. If you have texture or temperature-sensitive toddlers, I would wait until they aren't so ooey gooey and warm before introducing them. As my toddler proved, they may be better received if given at room temperature.

As for the adult, you can always switch out the semi-sweet milk chocolate chips with dark chocolate chips if you'd feel better about the heart health benefits. And consumed with a glass of red wine in the evening, I'd say it's about the most heart-healthy indulgence one could have. ;-) I really do hope you all enjoy these muffins as much as our family did!! You will not regret making these for one second!

~Ingredients~

1 and 3/4 cup of quick oats

3 egg whites (9 Tbsp.)

3/4 cup unsweetened cocoa

1/2 cup unsweetened applesauce

1/2 cup plain Greek yogurt

1 tsp. vanilla extract

1/4 tsp. salt

1 and 1/2 tsp. baking powder

1 and 1/2 tsp. baking soda

1 cup of very hot water

1/2 cup Stevia

1/2 cup semi-sweet or dark chocolate chips

cooking spray

Oh, let your toddler sample. It won't hurt anything. :-)

~Instructions~

1. Preheat your oven to 350 and spray 12 muffin tins with cooking spray.

2. With a food processor, blender, or submersible wand (that's what I used and it worked GREAT), mix all the ingredients together except the chocolate chips. Mix until the oats are completely blended and the mixture is very smooth.

3. Stir in half of the chocolate chips and set the rest of them aside.

4. Pour this mixture into your sprayed muffin tins.

Sneaky McDippyfingers

5. Sprinkle half of the remaining chocolate chips over the muffin mixture.

Chocolate chip stealer!!!!

6. Bake for 10 minutes. After 10 minutes, remove the muffins from the oven and sprinkle the last of the chocolate chips over the muffins and bake another 3-4 minutes or so. Aaaaaand (prepare yourself)......

This is as far as Pip got in the warm gooey muffin before she realized she didn't like something about it.

A couple hours later after the muffins had cooled off a bit....

Sunday, May 20, 2012

What's for Breakfast? - Strawberries 'n Cream Protein Muffins

I can't believe it's almost been a month since I last blogged. That's ridiculous! I have been baking and cooking lots and lots, as well as working, so I guess life just kind of got in the way. But now I must share with you all that's been going on in my kitchen! YUM TIME!

I'm still on a "healthy muffin kick" because I like the variety for Piper's breakfasts. She seems to enjoy them and now refers to them as "fuffins." The only reason I refer to these as protein muffins is because they contain eggs and a lot of vanilla yogurt. They also have no sugar or flour and are rich in fresh fruit, as well as plenty of oats for fiber. Overall, these rank pretty high on the tasty and healthy scale in my book. Pip hasn't tried one yet but I can't wait to see her reaction when she sees such a colorful treat for breakfast!

Ingredients:

2.5 cups of oats (not the instant kind)
2 eggs
1 cup fat free vanilla yogurt
3/4 cup Splenda
1/2 tsp. baking soda
1 and 1/2 tsp. baking powder
2 and 1/4 cups sliced 'n diced strawberries, patted as dry as possible (3/4 of a cup set aside for sprinkling on top of muffins before baking)
1 tsp. lemon juice

Instructions:

1. Preheat oven to 400 degrees and spray 12 muffin tins with Pam cooking spray.
2. Place all ingredients except the strawberries in a blender and blend until smooth.

3. Pour into a medium sized bowl and stir in 1 and 1/2 cups of strawberries.

4. Pour into sprayed muffin tins (3/4 full) and top each muffin with remaining 3/4 cup diced strawberries.

5. Bake for 20-25 minutes, aaaaand....VOILA!

6. Wrap any leftover muffins individually in cellophane and place in a gallon-sized Ziploc bag with the date you prepared them so they can be frozen and enjoyed later!

Wednesday, March 14, 2012

What's for Breakfast? - BANANA OAT PROTEIN MUFFINS for Toddler AND Parents!

I saw the backbone for this recipe on good 'ol Pinterest and altered a few ingredients and measurements here and there to the way I thought Pip and I might like it a little better. But overall, a completely and totally healthy breakfast idea for the entire family! Great for on-the-run and freezing for later consumption. My daughter sure didn't seem to mind them that's for sure. I tried one and I gotta tell ya, it tastes exactly like banana bread. With absolutely no guilt. Who wouldn't love that??

~Ingredients~

1/2 cup ripe mashed banana (about 1 and a 1/4 medium-sized bananas)

3/4 cup of eggs, beaten (about 3 eggs)

1/2 cup honey-vanilla flavored Greek yogurt (It has 2x the protein of regular yogurt. I used Yoplait brand and just bought one 6-oz individual container of it which equaled a 1/2 cup perfectly)

3/4 cup oats

2 scoops vanilla protein powder (I used vanilla flavored whey and soy protein powder)

13 packets stevia

1 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

~Directions~

1. Preheat oven to 350.

2. Spray 12 muffin tins with cooking spray.

3. Place all the ingredients in a blender and blend until very smooth.

4. Pour evenly into the muffin tins.

5. Bake 15-18 minutes, until tops are golden brown.

6. When muffins are cool, wrap them in cellophane and label a gallon-sized freezer bag with the date so you can freeze the ones you or your kiddos don't eat right away.