Category Archives: Muffins

Healthier Pumpkin Chobani Muffins.

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I’ve always been healthy but lately I’ve become psychotic with my healthy mission.  My husband purchased a Jawbone UP bracelet for me (after I got him one for Christmas) and the information it has provided to me has enlightened me about how many calories I was taking in per day!  Wow snacking… NOT good!  My target/goal weight has always been 135 lbs. (who shares this, am I crazy?)  I’m very muscular, 5’6″ tall and work out 6 days a week.  I’m in good shape.  Well needless to say, after blogging for over a year and snacking here or there… my weight crept up into an area that I wasn’t happy with myself.  Hey, it happens to the best of us.  So now, I’m happily down 11 lbs and below my “goal or target” weight.  My next goal…. 126!  I’m on my way.

So yesterday I wanted to make muffins for my girls.  Today was kind of a special day for my youngest and I thought a healthy treat would be fitting (but it did include some dark chocolate).  I whipped up a batch and was lucky to save one to photograph!  So here it is… a bit healthier.  Protein-packed, courtesy of Chobani and quite tasty!

Ingredients:

1/2 cup of butter, softened (I used a butter substitute)
1/3 cup of sugar
2 eggs
1 teaspoon of vanilla extract
1 1/2 cup of oat flour (if you don’t have it – grind up oats in your Vitamix or blender until powdery) Measure post blend :)
1 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of pumpkin puree
1/2 cup of vanilla Chobani yogurt
1 teaspoon of ground cinnamon
1/2 teaspoon nutmeg
Chocolate chips

Directions:

Preheat your oven to 350 degrees.  I made this recipe with a regular size muffin pan.  It made 11 filling 3/4 the way filled.  Whatever you use – spray with nonstick baking spray and set aside.

In your stand mixer, blend sugar and butter until fluffy.  Add the eggs and vanilla.  In a separate bowl whisk the flour, baking soda and salt together.   Add to the butter mixture.  Then add the pumpkin puree, Chobani, cinnamon and nutmeg.  Blend well and scrape the sides down and mix again.

Now here is where you decide if you want chocolate chips or not.  I did add about 1/4 cup of mini chips and then sprinkled some on the top so my husband would know not to eat them (he’s allergic to cocoa).

Bake for 22-26 minutes or until a toothpick inserted comes out clean.  Let cool completely.

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Peanut Butter Banana Chobani Mini Muffins. I’m channeling Elvis!

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I’m all about peanut butter and bananas.  I think I channel Elvis on some weird level.  But hey, the combination in undeniably good.  Creamy or crunchy and the sweetness of the banana… I’m swooning.

Today, I wanted to make my family a protein-packed after-school snack with my favorite – CHOBANI!  Not junk food… just tasty food in compact form.  :)

Ingredients:

1/2 cup of sugar
1/2 cup of butter or buttery substitute
2 eggs
1 cup of All Purpose Flour (King Arthur’s)
1 cup of Whole Wheat Flour (King Arthur’s)
1/2 teaspoon salt
1 teaspoon baking soda
3 ripe bananas
1 teaspoon vanilla extract
1/2 cup of vanilla Chobani yogurt
1/4 cup of peanut butter

Directions:

Preheat the oven to 350 and spray baking spray into your mini muffin pans.

Cream together in your stand mixer the butter and sugar.  Beat for 3 minutes.  Then add the eggs.  Scrape down the side of the bowl.  Then add the flours, salt and soda.  Then blend in the bananas, vanilla and Chobani.  Mix until incorporated.  Then add the peanut butter.  Blend until incorporated.

Scoop about 3/4 of the batter into each well.  Bake for 18 minutes or until golden.  Remove and let cool.

 

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Crunchy Peanut Butter Muffins.

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Baking up a storm today as hurricane Sandy is starting to make her presence known here in Pennsylvania.  I wanted to make a lot of snacks for my family that didn’t require refrigeration in case power went out.  These are a fun, crunchy muffin that is perfect for breakfast or a snack.  Great for lunch boxes too!  I made one batch with chocolate chips and one without (my husband is allergic).  Customize them and make them your own.

 

Ingredients:

2 cups of all-purpose flour
1/2 cup of sugar
2.5 teaspoons of baking powder
1 teaspoon of flax seed meal
1/2 teaspoon of salt
1/2 cup of crunchy peanut butter
1/4 cup of creamy peanut butter
1 cup of almond milk
2 tablespoons of butter
2 eggs
1/2 cup dark chocolate chips (optional)

Directions:

Preheat your oven to 375 degrees.  Spray or line your muffin tins.  Set aside.

Into your stand mixer, add the flour, sugar, powder, flax seed and salt.  Blend.  Add the peanut butters.  Blend again.  Then add the remaining ingredients.  Mix until just blended.  Scoop the batter (3/4 full) into each well. Bake for 12-16 minutes or until golden brown.  I used a mini muffin pan.  Adjust the baking time for larger size muffins.

 

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Pumpkin Chobani Bread. 3 different ways.

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I’m on a pumpkin kick today!  My kids think I’m crazy… well until they eat the goodies then they understand my fascination.  I love cooking with pumpkin… I think of the possibilities, the aroma… so addictive!  It screams fall, which is coincidentally, my absolute favorite time of year.  Get ready kids… we are on a pumpkin ride~

Ingredients:

1/2 cup of butter, softened
1/2 cup of sugar
2 eggs
1 teaspoon of vanilla extract
1 1/2 cup of flour
1 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of pumpkin puree
1/2 cup of vanilla Chobani yogurt
1 teaspoon of ground cinnamon
1/2 teaspoon nutmeg
Nutella
Chocolate chips

Directions:

Preheat your oven to 350 degrees.  I made this recipe for mini loaf pans.  Whatever you use – spray with nonstick baking spray and set aside.

In your stand mixer, blend sugar and butter until fluffy.  Add the eggs and vanilla.  In a separate bowl whisk the flour, baking soda and salt together.   Add to the butter mixture.  Then add the pumpkin puree, Chobani, cinnamon and nutmeg.  Blend well and scrape the sides down and mix again.

Customize your loaf.

For the Nutella version.  I spooned about 1/2 of the well with batter and then add doll-ups of  Nutella.  Then top with more batter.  Add more doll-ups of Nutella and then swirl with a toothpick.

For the chocolate chip version.  Pour 1/2 of the well with chocolate chips and then top with additional batter (fill 3/4 of the way filled).  Add more chocolate chip and mix with a knife gently.

For the plain version:  Spoon the batter into the well 3/4 of the way filled.

Bake for 40-45 minutes or until a toothpick inserted comes out clean.  Let cool completely and slice and enjoy!

You can also add nuts to the batter or top with nuts for a different version.  Also works well for muffins or mini muffins too!  Make it your own & enjoy!

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Carrot & Coconut Whole Wheat Muffins {and there’s Chobani in there too}.

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I’m always trying to whip up new recipes that my family will love but also are healthy.  Aren’t we all?  We don’t eat a lot of processed foods in our house and I want to have snacks that the kids will grab.  These fit the request.  My youngest already ate 2 of them hot from the oven!

This recipe is easy, the biggest pain is is grating the carrots but other than that… Easy to prepare and clean up!

Ingredients:

3 eggs
1/4 cup of Chobani vanilla yogurt
1/4 cup of vegetable oil
1 teaspoon of vanilla extract
1 1/2 cups of grated carrots
1 1/2 cups of toasted coconut (grated)
1 cup of chopped walnuts
1 cup of whole wheat flour
1 cup of all-purpose flour (I used King Arthur’s Flour for both flours)
1/2 cup of sugar
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon ground cinnamon
1 tablespoon of golden flax seed (ground)
1/2 teaspoon salt
Oats

Directions:

Preheat your oven to 350 degrees. Line your muffin tins with muffin cups.

In your stand mixer, paddle attachment on, beat eggs, Chobani, oil and vanilla extract.   Then add your carrots, coconut and walnuts.  In a separate bowl, add the flours, sugar, soda, powder, cinnamon, flax seed and salt.  Add to the wet mixture and blend.  Avoid over-mixing.

Spoon into your muffin papers.  I filled about 3/4 of the way filled.  I topped each with some oats.  Bake for 25 minutes or until a toothpick inserted comes out clean.  Let cool and then store in a covered container.

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Cherry Walnut Coffee Cake Muffins.

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Do you know when you first meet someone let’s say in a yoga class, at school, or at a party and BAM!!  Some people just hit you, instantly knowing that you’ve found a friend, connection, great person that you know you’ll end up being friends with forever?  I have been so fortunate to “virtually meet” so many awesome men and women through blogging.  Abby is definitely one of those girls that I wish I could go to a yoga class with.  She is so energetic, adorable and sweet.  Plus, I’ll admit, I have a slight obsession with her puppy Watson!  I’ll sneak one of her picture onto this blog so you can fall in love with him too!

When I asked Abby if she would like to be a guest blogger, I was so excited when she sent me her fabulous recipe.  It sounds delightful and being a cherry fan, these are definitely on my list to make when we get back.  I think these will make the perfect breakfast treat or mid afternoon snack!

Thanks Abby!!  You’re the best!  oxox  Robin

Website:  http://www.seaweedandsassafras.com/2012/07/cherry-walnut-coffee-cake-muffins.html

Facebook:  https://www.facebook.com/SeaweedandSassafras

Thank you all for such supportive and encouraging comments!  I’m definitely not giving up, I’m the kind of person who isn’t afraid of getting told no, I have to try.  What’s the quote…something about how you miss 100% of the chances you never take.  I’m sure I have it on here somewhere….
This morning I went to one of the most physically challenging yoga classes I’ve ever taken, complete jello arms by the end, oof!  (But I love it!)  As the instructor paced between our mats, calling out words like chaturanga and shavasana, she kept mentioning letting go.  I got to thinking about where I feel the most free.  As an adult I think it gets harder to find places where you can just throw your head back and laugh.  Free.
I’ve imagined some dramatic scene where I’m standing on a wide, empty, beach with the wind blowing my hair off my face as I cast a determined stare out to sea.  Full of strength and dignity, but does strength equal freedom?  And then I watch our little Watson raise his little puppy butt in the air before going on a full charge after his toy.  I can’t help but laugh at his unbridled joy.  Free.
Cherry Walnut Coffee Cake Muffins
(Adapted from Seattle Times)Makes 12 Muffins

Ingredients:
1/4 cup Brown Sugar
1/4 cup Walnuts, chopped
1 teaspoon Cinnamon
1 1/2 cups All Purpose Flour
2 teaspoons Baking Powder
1/4 teaspoon Baking Soda
1/2 cup Sugar
1/4 teaspoon Salt
1 Egg
3/4 cup Milk
1/3 cup Grapeseed oil

1 1/2 cups Fresh Cherries, stems removed, pitted and roughly chopped or halved
Cooking spray
1.  Line a muffin tin with paper cups and spray evenly with cooking spray.  Preheat your oven to 400 degrees F.
2.  In a small bowl, mix together brown sugar, walnuts and cinnamon.  Set aside.
3.  In a large bowl, mix together flour, baking powder, baking soda, and salt.  Set aside.
4.  In another bowl, mix together the oil, milk and egg.  Whip in the egg and mix together.
5.  Now combine the egg mixture to the flour mixture stirring until blended, do not over mix.  Now add your prepared cherries and stir in.
6.  Spoon about 1 tablespoon of the batter into the bottom of each muffin cup.  Now add a sprinkle (about 1/2 – 1 teaspoon) of the brown sugar mixture over the top of each.  Be sure to save some to top each muffin.
7.  Now fill the rest of the cups with the batter and then sprinkle remaining brown sugar mixture over the top of each muffin.
8.  Bake for 20-22 minutes, until lightly browned.
Enjoy!
Okay, I had to steal some pictures of Watson off Abby’s site.  I cannot stand how adorable he is!!!  That fat little tush kills me!  Sweetie face…  I’m in love~~~
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Chobani Blueberry Muffins.

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I cannot enough of all this season’s blueberries.  Pancakes, muffins, smoothies or just straight up!  I wanted to create a fun new recipe today for muffins, of course using my favorite Chobani yogurt, and these are perfect!  You gotta try these!

Ingredients:

3/4 cup of sugar
3/4 cups + 2 tablespoons of all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup of vanilla or plain non fat Chobani yogurt
1/4 cup of vegetable or canola oil
2 teaspoons of vanilla extract
2 cups of fresh blueberries, washed and tossed with a tablespoon of all purpose flour

Directions:

Preheat your oven to 350 degrees.  Line your muffin pan with paper cups or spray with non stick floured spray and set aside.

In your stand mixer, paddle attached, blend sugar, flour, baking powder, soda and salt.  Then add the egg.  Blend well.  Add the Chobani, oil and vanilla.  Blend just to combine.  By hand stir in the blueberries (that have been freshly washed & tossed with some flour to help prevent them sinking in the batter) gently.  Scoop out the batter into each muffin tin.  Fill 3/4 fill.  Bake for 15-18 minute or until golden brown and a toothpick inserted comes out clean.  Let cool and enjoy!

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Whole Wheat Banana Blueberry Chobani Bread.

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We love banana and blueberry bread… so I whipped up this blend and it turned out great- in fact less than 24 hours later only one slice remains!

Adding Chobani for protein and added moisture along with the addition of whole wheat flour, this nuttier, heavier version is perfect for breakfast or a snack.

Ingredients:

3/4 cup of sugar
1/2 cup of butter
2 eggs
1 cup of whole wheat flour
1 cup of all-purpose flour
1/2 tsp of salt
1 teaspoon baking soda
3 over-ripe bananas
1 teaspoon of vanilla extract
1/2 cup of Chobani vanilla or plain yogurt
1 cup of blueberries (washed and dusted with 1 teaspoon of flour)

Directions:

Preheat the oven to 350 degrees.  Spray your loaf pan with baking spray with flour and set aside.

Cream together the sugar and butter in your stand mixer, paddle attached.  Beat in the eggs, one at a time, beating well after each addition.  In a separate bowl, whisk flour, salt and baking soda.  Then add the dry mixture to the wet.  Blend without over-mixing.  Then by hand, mix in the blueberries.  Gently fold in, avoid breaking up the blueberries.

Gently scoop the batter into the loaf pan.  Bake for 40-45 minutes or until a toothpick inserted into the center of the loaf comes out clean.

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Blueberry Lemon Thyme Corn Muffins.

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I have a wonderful lemon thyme plant in my garden that I’ve been anxious to use.  I created this recipe they are so lovely with a cup of a tea & a good book.  My daughter loves these for breakfast or a snack.  This is a more dense, flavor-packed muffin with a complexity that you won’t soon forget.

Ingredients:

1 stick of butter at room temperature, (1/2 cup butter)
1/4 cup of vanilla or non-fat plain Chobani yogurt
3/4 cup of sugar
3 tablespoons of honey
Juice from half of a lemon
2 large eggs
3 cups of all-purpose flour
1 cup of yellow cornmeal
3.5 teaspoon of baking powder
1/2 teaspoon salt
3 tablespoons of lemon thyme leaves, stems removed
Zest from one lemon
1/2 cup + 2 teaspoons of almond milk
1 pint of blueberries, washed and tossed in 1 tsp of all purpose flour
Turbinado sugar

Directions:

Preheat the oven to 375 degrees.  Spray your muffin pan with non-stick flour baking spray and set aside.

In your stand mixer, with the paddle attached, add the butter, yogurt, sugar, honey and juice from half of a lemon together.  Then add the eggs, one at a time.  In a separate bowl, add the flour, cornmeal, baking powder and salt – whisk until blended.  Add the flour mixture in thirds to the butter/yogurt mixture.  Blend after each addition.  Avoid over-mixing.  Add the milk slowly, running the mixer on the lowest setting.  Then add the lemon thyme and zest, blend.  Then add the blueberries, by hand, and mix till blended.

Scoop into each muffin tin, about 80% full.  Sprinkle the tops with Turbinado sugar and bake for 25 minutes or until golden brown.  Let cool and enjoy!

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Oatmeal blueberry Chobani muffins.

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So delicious and hearty.  A bit of a departure from your ordinary blueberry muffins.  Perfect for a snack or breakfast treat.

Ingredients:

1 c of light brown sugar
1/4 c of butter or butter substitute, at room temperature
1 egg
1 cup of oats
1 cup of Chobani non fat yogurt
1 tablespoon of vanilla extract
1 1/4 cup of all-purpose flour
1 tablespoon of baking powder
1 teaspoon of salt
1 heaping teaspoon of ground cinnamon
1/2 teaspoon of baking soda
1/2 teaspoon of ground nutmeg
2 cups of blueberries (fresh)

Directions:

Preheat your oven to 400 degrees and spray your muffin pan with non stick baking spray.  I used a mini muffin pan.

In your stand mixer, cream brown sugar and butter.  Add the egg and blend well.  Then add the oats, Chobani and vanilla.

In a separate bowl, mix the flour, powder, salt, cinnamon, soda and nutmeg.  Whisk until well-combined then add to the wet mixture. Blend well but avoid over-mixing.

Wash your blueberries and toss with a tablespoon of flour.  Toss to coat.  Then add the blueberries by hand into the mixture.   The dough is thicker and not very loose – don’t worry :)

Fill your muffin tins about 3/4 of the way.  Bake for 15-20 minutes or until golden.  Mini muffins took 15 minutes.

 

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