Chocolate & Peanut Butter Chip HEALTHIFIED Muffins

Tonight Zack went with some of his guy friends to a concert in Richmond.  He had to pick up his cousin to go, so after the concert they are driving back here and his cousin is just going to spend the night.

We had zero breakfast food in the house except for sparse bits of cereal.  I didn’t want them to starve in the morning, so I decided to make some muffins.

I wanted to attempt to make some that were still delicious, but had a hint of healthiness to them.  I definitely succeeded.

I get so excited when I make my own recipe and this is no exception.  I sent pictures of them to both my parents and to Zack and ate a whole muffin myself.  I usually just sample whatever baked goods that I make, but I was so proud of what I had concocted that I ate it all!

This was my first time baking with Splenda and I have to say, I am very pleased with the result.  I’ve heard mixed reviews about baking with Splenda, but my muffins turned out perfectly and were just as sweet as if I had used regular sugar.  Heck yeah!  It was also the first time I’ve tried substituting almond milk for regular milk and I couldn’t taste a difference with that either.  I used unsweetened vanilla almond milk, just in case you were curious.  Less than half the calories of skim milk! I do believe we should all start educating ourselves when it comes to health. You can start by checking out Guide to Healthcare Schools or by using almond milk!

The only thing that went wrong was I should have baked them for a minute or two less time, but they didn’t taste over-baked, they just had browned tops.

Chocolate & Peanut Butter Chip HEALTHIFIED Muffins

– 1 c AP flour

– 1 c whole wheat flour

– 3 t baking powder

– 1/2 c chocolate chips

– 1/2 c peanut butter chips

– 3/4 c almond milk

– 1/2 c splenda

– 1/2 t salt

– 1 egg, beaten

– 1/3 c oil


– 1/2 c splenda

Heat oven to 400 degrees.  Line or grease 6 jumbo muffin cups.  In medium bowl, combine flours, 1/2 c splenda, baking powder, salt, and chips.  Stir in egg, milk and oil just until dry ingredients are moistened (batter will be lumpy.).  Spoon batter into muffin cups, filling 2/3 full.  Sprinkle the remaining splenda evenly over muffins.  Bake 20-23 minutes.  Loosen and remove immediately from pan.  Let cool on a wire rack.

Cinnamon Chip Scones

For some reason, I really like making breakfast foods.  I just don’t like eating them.  I am a cereal gal all the way.  I’ve had this recipe for a while, but for some reason I had not been able to find cinnamon chips at the grocery store anymore.  Luckily, my mom had an extra bag in her pantry that she gave to me.

This was my second time making scones (see Blueberry Scones).  These were so much easier to make, and turned out so much cuter, thanks to this awesome cast-iron scone pan that I bought.  I really liked the uniformity of them and how nice and nice and thick they were.

Zack took them to work and they were all eaten.  I hope they enjoyed them, because I don’t know when I will be able to find cinnamon chips again!

Cinnamon Chip Scones

– 2 c flour

– 2 T sugar

– 2 t baking powder powder

– 1/2 t salt

– 1/4 t soda

– 1/3 c cold butter

– 1 c cinnamon chips

– 1/2 c milk

– 1 egg

– 1 T milk

Glaze: optional

– 1/2 c powdered sugar

– 1 T milk

Combine dry ingredients, cut in butter until mixture resembles coarse crumbs.  Combine milk and egg and add along with chips to flour mixture.  Stir until soft dough forms.  On floured surface, knead 6-8 times. Pat dough into an 8-inch circle.  Cut into 10 wedges.  Separate wedges and place on an ungreased baking sheet.  Brush with milk; sprinkle with sugar.  Bake at 400 degrees for 12-15 minutes or until lightly browned.

Breakfast Wraps

I have a new addiction.  I go through addictions with food and the only way to get rid of them, is to give in to the cravings…a lot.  Then, eventually they will go away.  Previous addictions include: peanut butter and bananas (yeah, a raw banana and a spoon of peanut butter straight from the jar), dark chocolate covered almonds and yogurt almonds.  I’m still working on the almond addiction.

However, most of my energy is focused on these things.  They are so simple – they take like 5 minutes to make and they are delicious!  I’ve actually been eating them for dinner like once a week.  Yeah, I’m out of control.

Plus, I really like that you can customize them.  You can essentially put any of your favorite breakfast flavors in there: bacon, cheese, ham, egg, taco sauce, etc.

Then you wrap it up in a delicious tortilla and it’s finger food!  Seriously though, give these a try.  You won’t be disappointed.

Breakfast Wraps

– 6 eggs

– 2 T milk

– 1/4 pepper

– 1 c shredded cheddar cheese (or fav cheese)

– 3/4 c diced fully cooked ham (or lunch meat style ham)

– salsa, if desired

– 4 flour tortillas, warmed

In a small bowl, whisk the eggs, milk and pepper.  Grease a large skillet and add egg mixture; cook and stir over medium heat until eggs are completely set.  Stir in cheese and ham.

Spoon egg mixture down the center of each tortilla; roll up.  Serve immediately with taco sauce or wrap in plastic wrap and freeze in a resealable plastic bag.

French Toast

As I’ve mentioned before, I love making my Zackie breakfast.  It’s usually so easy and he really enjoys it.

I decided to make him some traditional French Toast.  The fun thing about French Toast is that you can add some sugar to it (along with the pancake syrup) and it is like a breakfast dessert!  Who doesn’t love eating sweets in the morning?!

I had never made French Toast before. It’s the simplest breakfast ever (well, not as simple as my bowl of cereal, but close!).

I like that you can make a lot of it at the same time.  Griddles are so handy.  This would be a good breakfast item to serve when you have a lot of guests, because you can make as much as your griddle will hold!

You can also switch up the type of bread that you use.  I just used whole wheat sandwich bread that we had.

A fresh fruit topping (and whipped cream)would be really yummy with it, too!

Yum!  Powdered sugar!

Drizzled with syrup!

French Toast

Prep: 5 minutes.  Cook: 16 minutes.  Yield: 4 slices.

– 2 eggs

– 1/2 cup milk

– 1/2 T sugar

– 1/4 t vanilla

– 1/8 t salt

– butter

– 4 slices sandwich bread

Beat eggs, milk, sugar, vanilla, and salt with wire whisk until smooth.

Heat griddle or skillet over medium heat or to 375 degrees.  Grease griddle with butter if necessary.

Dip bread in egg mixture.  Place on griddle.  Cook about 4 minutes on each side or until golden brown.

Sprinkle with powdered sugar before serving and serve with pancake syrup, if desired.

Chocolate Banana Muffins

Is anyone else out there as obsessed with bananas as I am?  I have to eat one everyday.  It’s a compulsion.  I should be glad that I am addicted to something healthy for me instead of something horrible like cigarettes, though.

When I saw this recipe, I knew I had to try it out.  Bananas + chocolate chips FOR BREAKFAST?!  I will do whatever I can to sneak dessert-type foods into regular meals.  Hehe.

Everyone that tasted these really liked them, so I definitely recommend trying them out (especially if you’re a banana addict like me!).

They were not very time consuming and make a great on-the-go breakfast.

The recipe says it makes two dozen, but I didn’t get quite get 2 dozen out of it – I only got 21.  What an odd number.  I never quite yield exactly what a recipe calls for, though.

Chocolate Banana Muffins

Prep: 25 minutes.  Bake: 15 minutes + cooling.  Yield: 2 dozen.

– 1/2 cup butter, softened

– 1/2 cup sugar

– 1/2 cup packed brown sugar

– 2 eggs

– 1 1/2 cups mashed ripe bananas (about 3 large)

– 3 teaspoons vanilla extract

– 1 cup chopped walnuts (optional)

– 1 cup (6 oz) semisweet chocolate chips

In a bowl, cream the butter and sugar.  Beat in eggs, banana, and vanilla.  Combine flour and baking soda and add to creamed mixture just until combined.  Stir in the walnuts and chocolate chips.  Fill greased or paper-lined muffin cups half full.

Bake at 350 degrees for 15-20 minutes or until a toothpick comes out clean.  Cool for 5 minutes before removing from pans to wire rack to cool completely.

Multigrain Pancakes

Zack is good at making pancakes.  I’m not.  He can make them round and perfect – just like restaurant pancakes.  Mine?  Not so much.  I splatter the batter everywhere causing all of my pancakes to have tails where the batter spread too much.

Regardless, I decided to make him some multigrain pancakes.  Although they were not the prettiest pancakes, he really liked them.  I like the fact that they have whole wheat flour in them.

I am a whole wheat addict.  I like to incorporate it into as many different meals as possible as is evident throughout my posts.

While I was severely struggling to make reasonably shaped pancakes, Zack made himself some turkey sausage.  I’m a cereal-for-breakfast-every-morning type girl, but I have to admit that this combination smelled really good.

Believe me – they taste much better than they look.

Multigrain Pancakes

– 1/2 cup all purpose flour

– 1/4 cup whole wheat flour

– 1/4 cup cornmeal

– 2 tablespoons sugar

– 1/2 teaspoon baking soda

– 1/2 teaspoon salt

– 1 egg

– 1 cup buttermilk

– 2 tablespoons butter, melted

In a large bowl, combine the first 6 ingredients.  In a small bowl, whisk the egg, buttermilk, and butter.  Stir into dry ingredients, just until moistened.

Pour batter by 1/4 cupfuls onto a hot greased griddle; turn when bubbles form on top.  Cook until the second side is golden brown.  Serve with syrup.

Whole Wheat Homemade Poptarts

Growing up, I LOVED Poptarts.  I would go months eating nothing but them for breakfast every single morning.  This actually continued until I got to college and realized that a pack of two chocolate Poptarts contains 400 calories! That broke my addiction really quick.

Nevertheless, when I came across a recipe for homemade Poptarts, I knew I had to try them.  This variety is made with whole wheat flour and has a cinnamon sugar filling, so they are probably healthier than packaged poptarts.

I actually made these a while back, but haven’t had a chance to do a post about them.  They turned out really similar looking to store-bought Poptarts.

Plus, they were delicious!  These are a good food to make for breakfast when you have a bunch of people with different tastebuds eating.  You can easily double (or triple!) the recipe and whip up a few different fillings for them and make everyone happy!  For example, you could make cinnamon sugar filling, jam/jelly filling, chocolate filling…the list is endless!

Whole Wheat Homemade Poptarts


1 1/2 cups all purpose flour

1/2 cup whole wheat flour

1 tablespoon sugar

1 tsp salt

1 cup butter, cut into pats

1 large egg

2 tablespoons milk

1 additional large egg (to brush on pastry)

Cinnamon Filling (enough for 6 tarts):

1/2 cup brown sugar

1 to 1 1/2 teaspoons ground cinnamon, to taste

4 tsp all purpose flour

Jam Filling:

3/4 cup jam

1 tablespoon cornstarch with 1 tablespoon cold water

To make cinnamon filling: Whisk together the cinnamon, sugar, and flour.

To make jam filling: Mix the jam with the cornstarch and water in a small saucepan. Bring the mixture to a boil and simmer, stirring, for 2 minutes. Remove from heat and set aside to cool.

Make the dough: Whisk together the flour, sugar and salt. Work in the butter with your fingers until pea sized lumps are still visible, and the mixture holds together when you squeeze it. Whisk the first egg and milk together and stir them into the dough, mixing just until everything is cohesive, kneading briefly on a well-floured counter if necessary.

Divide the dough in half, shape each half into a smooth rectangle about 3 x 5 inches. You can roll this out immediately or wrap each half in plastic and refrigerate up to 2 days.

Assemble the tarts: If the dough has been chilled, remove from refrigerator and allow to soften and become workable, about 15-30 minutes. Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8 in thick, large enough so it can be trimmed to an even 9 x 12 inches. Repeat with the second piece of dough. Cut each piece of dough into thirds. You’ll form 6 3×4 inch rectangles.

Beat the additional egg and brush it over the entire surface of 1st dough. This will be the inside of the tart; the egg is to help glue the lid on. PLace a heaping tablespoon of filling into the center of each rectangle, keeping a bare 1/2-inch perimeter around it. Place a second rectangle dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork around all the edges of the rectangle. Repeat with remaining tarts.

Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape or the tarts will become billowy pillows rather than flat toaster pastries. Refrigerate the tarts uncovered for 30 minutes while you preheat your oven to 350 degrees.

Bake the tarts: remove the tarts from the fridge and bake them for 20-25 minutes, until they’re a light golden brown. Cool in pan on rack.

Nutella Cinnamon Rolls

I, like every other person in the world who’s ever tried it, am in love with Nutella.  It is delicious and awesome to use in baking (just like my other favorite things, peanut butter and bananas, but that’s another story…)

These rolls were incredibly messy to make and took forever, but it was totally worth it.  I ate one while warm and it was to die for.  I definitely recommend serving them warm (but they’re still delicious at room temperature or you could always pop them in the microwave for a few seconds).


Nutella Cinnamon Rolls

For the rolls:

2 cups whole milk

½ cup vegetable oil

½ cup sugar

2¼ tsp active, dry yeast

5½ cups flour, divided

½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 stick butter

½ cup Nutella


For glaze:

3 cups powdered sugar

6 tbsp milk

2 tsp vanilla

In a large pot, whisk together the milk, vegetbale oil, and sugar. Scald the mixture (heat just until about to boil) and turn off the heat. Let cool 45 minutes to an hour. When mixture is lukewarm, whisk in yeast and let it begin to dissolve. Stir in 4½ cups of flour then cover and let rise at least an hour.

Next add in baking powder, baking soda, and salt. Turn out onto a floured surface and gently knead in the extra cup of flour. Form the dough into a rough rectangle and roll thin, maintaining rectangular shape. In a small bowl, add the nutella. Cut the butter into chunks and add to bowl. Microwave on low heat until butter melts. Stir until smooth.

Spread nutella/butter mixture over rolled out dough and follow with a sprinkling of cinnamon.

Starting at opposite end, begin rolling dough toward you keeping it as tight as possible. Pinch seam at the end.

Spray 3 8“ round pans with cooking spray. Cut rolls approximately ¾” to 1″ thick and lay in pan. Let rise 20-30 minutes.

Preheat oven to 375 degrees and bake rolls 15-18 minutes or until light and golden brown. To make glaze, mix together powdered sugar, milk and vanilla until smooth (thick). Split between 3 pans and generously drizzle over the warm rolls.