Hazelnut Chocolate Chip Banana Muffins

Today is World Nutella Day so of course I had to find a new way to experiment with this chocolaty, hazelnut goodness. My kids just LOVE Nutella and a jar really doesn't last very long in our house. They love it on toast, combined with peanut butter on sandwiches or just eaten out of the jar with a spoon.

For today's recipe I mixed the Nutella in with the batter from my Banana Chocolate Chip Bread (which is in my cookbook) since my youngest was craving some banana muffins for breakfast. The Nutella really added another delicious layer of flavor to these muffins and there is nothing better than fresh baked muffins to start your day. ~Enjoy!

Chocolate Chip Pumpkin Muffins

As I mentioned last week, I love pumpkin and this cooler weather makes me crave it even more. I have a really bad tea drinking problem. Well, not necessarily a problem per se, but I do drink it ALL...DAY...LONG whether it's tea with skim milk or just a plain Green Tea. It helps keep me going throughout the day. One of my frequent stops is a local Dunkin' Donuts drive through to get my daily fix when I'm on the road. Lately, if I have the kids in the car, they want the sweet stuff. Most of the time, its a "NO", but every once in a while I give in and their favorite choices are either Pumpkin Munchkins or a Pumpkin Muffin.

So the other day I surprised them with my own homemade version of a Pumpkin Muffin and there were THRILLED. Though these are a bit smaller than the portion size at Dunkin' Donuts, they were very filling and one was plenty...and it satisfied a few chocolate cravings as well. For those of you keeping track of the nutritional analysis, here is the breakdown between the two muffins*:

Calories

CEK 223; DD 600

Fat

CEK 9.8g; DD 26g. 

Carbohydrates

CEK 33.1g; DD 83g. 

Fiber

CEK 2.2g; DD 3g. 

Sugar

CEK 18.7g; DD 44g

Protein

CEK 2.4g; 7g. 

Chocolate Chip Pumpkin Muffins
Prep Time: 15 minutes              Yield: 18 muffins
Cook Time: 15 minutes             Serving Size: 1 muffin
Total Time: 30 minutes

Ingredients

• 1 c. Granulated Sugar
• 1 Large Egg
• 1/2 c. Canola Oil
• 2 tbsp. 2% Milk
• 15oz. Pureed Pumpkin
• 2 1/2 c. All-Purpose Flour
• 1 tsp. Baking Soda
• 1/2 tsp. Salt
• 1 c. Semi Sweet Chocolate Chips
• Cooking Spray, if needed

Directions

1. Preheat oven to 350 degrees. 
2. In large bowl, whisk together the sugar, egg, oil, milk and pumpkin until well blended. 
3. In a separate smaller bowl, combine the flour baking soda and salt. Add it to the liquid mixture and mix together with a spoon; then fold in the chocolate chips. 
4. Line (or grease) a standard size muffin tin with cupcake liners and fill each cup three-quarters of the way to the top. 
5. Bake for 15-18 minutes until the top springs back when touched. Remove from oven and let cool. 

Enjoy!

Nutrition Facts per Serving

Calories 223, Carbs 33.1g, Fat 9.8g, Protein 2.4g, Fiber 2.2g, Sugar 18.7g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Chocolate Chip Pumpkin Muffins Shopping List

*Nutritional information for Dunkin' Donuts Pumpkin Muffin provided by LiveStrong.comhttp://www.livestrong.com/article/440802-dunkin-donuts-nutritional-facts-for-pumpkin-muffins/



Shared at Carole's Chatter 11/24/13

Triple Chocolate Zucchini Muffins

WARNING! The following recipe is NOT healthy in any way, shape or form, but it taste darn good!

Sometimes a girl just needs a chocolate fix. And being there are three of us under one roof, it's bound to happen from time to time. I don't usually keep sweets like cookies and candy in the house so when the chocolate craving monster rears it's ugly head, we have to think twice before getting in the car to go to the store to satisfy our cravings.

This time my oldest needed a chocolate fix the night before I made these and of course, we had nothing she wanted. So the next day while surfing Google+, I saw that Christie from Food Done Light made some Chocolate Zucchini Muffins. Her muffins looked incredible; however, they were made "healthier" with flax seed, yogurt, and egg whites which I LOVED, but my kids, not so much. Every time I try to give them a healthier version of a dessert/sweet type item they cringe. So I used my own zucchini bread recipe (which is in my cookbook!) and tweaked it a little to make it extra chocolatey.

I have to say that I was shocked that they were only 205 calories each considering what went into these beauties, so even I indulged in a muffin or two over the course of their existence. Which by the way, only lasted three days since I sent them into work for my nieces to enjoy as well and then the younger one and her friend devoured most of what was left during a sleepover.


Triple Chocolate Zucchini Muffins
Prep Time:  15 minutes              Yield: 30
Cook Time: 20 minutes             Serving: 1 muffin
Total Time: 35 minutes

Ingredients

• 4 Eggs
• 2 c. Granulated Sugar
• 1 c. Canola Oil
• 3 1/2 c. All-Purpose Flour
• 1 1/2 tsp. Baking Soda
• 1 tsp. Baking Powder
• 1 tsp. Salt
• 3/4 c. Cocoa Powder
• 2 1/2 c. Grated Zucchini
• 1/2 c. Semi Sweet Chocolate Chips
• 2 oz. Dark Chocolate, chopped 
• Cooking Spray

Directions

1. Preheat oven to 350 degrees. 
2. Combine the eggs, sugar and oil in a large bowl and whisk together until smooth. 
3. Add in the flour, baking soda, baking powder, salt and cocoa powder and mix well. 
4. Next, add in your grated zucchini and both kinds of chocolate. Mix well
5. Spray standard size muffin tins with the cooking spray and fill them 3/4 of the way to the top with the batter. You should get approximately 30-32 muffins depending on the actual size of your pans. (I got 30 with mine). 
6. Bake for 15-20 minutes or until top springs back when touched. Remove from oven and cool. 

Enjoy! 

Nutrition Facts

Calories 205, Carbs 29.1g, Fat 9.6g, Protein 3g, Fiber 1.5g, Sugar 15.9g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Enjoy! 

Triple Chocolate Zucchini Muffins Shopping List

Chocolate Chip Cranberry Oat Muffins (Guest Post-Chocolate, Chocolate and More)

Today, I'm excited to have Joan Hayes from Chocolate, Chocolate and More back here at Carrie's Experimental Kitchen as a Guest Blogger. I've known Joan for quite some time now through our foodie world and she is such an amazing person, besides being one of the most talented bakers I have had the pleasure to get to know. Last July, she sparked a ton of interest with her recipe for Cinnamon Swirl Bread (which my family LOVES!) and today she is going to share her recipe for these Chocolate Chip Cranberry Oat Muffins.  Do you see the drool running down my face???!!!

Take it away Joan!

Hi all, I'm Joan and I blog over at Chocolate Chocolate and more. I live in small town Georgia and love being able to stay at home, volunteer at my children's schools and have dinner on the table most nights for us to all sit down and review our days together. It's getting a little harder each year as the kids get older and have more activities dragging them in different directions but dinner is still a special time in our house and for that I'm thankful.

I'm so happy to be guest posting for Carrie. She was one of my very first bloggy friends and has always been so supportive of everyone she comes in contact with. I love all her recipes and her cookbook is amazing. I was thrilled when Carrie sent me my copy and I've got so many pages dog-eared with recipes I want to try.

I'm mainly a sweets maker, although I also love making breads. There's just something about kneading dough by hand that I find therapeutic.  As you can tell by the name of my blog, I do have a special affection for chocolate. If I could live off of chocolate alone, I think I would. Sadly I can't and there are so many other wonderful treats out there to bake up. Variety is the spice of life right?

Muffins are one of our favorite breakfast foods. Since I'm not a morning person, I love that I can make muffins, pop them in the freezer and then the kids can grab one or two before school. Just put them in the microwave for about 30-45 seconds and it's just like they came out of the oven.

Chocolate Chip Cranberry Oat Muffins

1 1/4 cup flour
1 cup quick oatmeal
3/4 cup brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
3/4 cup buttermilk
1/2 cup oil (I used vegetable)
3/4 cup dried cranberries
3/4 cup bittersweet chocolate chips

Directions:
1. Combine flour, oatmeal, sugar, baking powder and salt in a medium bowl.
2. In a separate bowl, beat egg and add buttermilk and oil, beat again to combine. Stir in buttermilk mixture to dry ingredients until completely moist.
3. Fold in chocolate and cranberries.
4. Spoon into 12 paper lined muffin tins and bake in a 400 degree oven for about 20 minutes, just until tops begin to golden.
5. Remove from oven and let rest for 5 minutes. Serve warm or store in airtight container once completely cooled.

*Nutritional Information per Muffin: Calories 302, Carbs 43.7g, Fat 13.9g, Protein 3.1g, Fiber 2.4g, Sugar 27.6g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

You can find me on Facebook, Pinterest, Twitter and Google +

Thank you for another incredible recipe Joan! My kids are literally looking over my shoulder begging me to get up from this computer and make them...NOW! :)

If you like what you saw here today, she has plenty more where that came from! Please visit her website or head over to VoiceBoks, where Joan was nominated for one of the Top 10 Food Blogs and cast your vote!

Enjoy!

Low Fat Blueberry Muffins

I love cooked blueberries; however, I don't like to eat them raw. Isn't that weird? I'll eat them in cakes, pies, pancakes and in muffins though. Maybe it's a texture or hot vs. cold thing, I'm not quite sure. But I do LOVE blueberry muffins. 

I don't usually make many muffins at home because when I do, my youngest thinks that they're all for her and the rest of the family winds up eating more than they wanted to just to get some before she devours them all. I keep telling the little stick with a high metabolism that one day it's all going to catch up with her when she least expects it and BAM! Those muffins and desserts she keeps eating will be permanently planted on her hips! :) 

So lately, when I do make desserts or breakfast treats, I try to make them a little healthier, which leads me to these Low Fat Blueberry Muffins I made a few weeks ago. They really were moist and delicious and you would never tell they were low fat. Or at least she didn't because she probably consumed 8 out of the 12 muffins these made over the course of a few days! 

 

Low Fat Blueberry Muffins
2 c. All-Purpose Flour
1/2 tsp. Baking Powder
1/2 tsp. Salt
1 tsp. Baking Soda
1/4 c. Skim Milk
1/2 c. Plain Yogurt (I used Chobani)
1/3 c. Granulated Sugar
2 Large Eggs
2 tbsp. Canola Oil
1 pt. Blueberries, rinsed
Cooking Spray, if needed

Directions:
1. In a small bowl combine the flour, baking powder, salt, and baking soda. 
2. In a large bowl or stand mixer, add your milk, yogurt, sugar, eggs and oil and beat until blended. 
3. Next, add in your dry ingredients and combine until all ingredients are wet; then fold in the blueberries by hand. 
4. Spray a muffin tin with cooking spray or use paper muffin cups and fill them with batter three-quarters of the way to the top. 
5. Bake at 350 degrees for 15-20 minutes; depending on your oven. They are done when the top springs back when lightly touched or when a toothpick comes out clean when inserted into the middle. 
Makes 12 muffins. 

*Nutritional Information per Muffin: Calories 136, Carbs 27.2g, Fat 1.2g, Protein 4.6g, Fiber 1.4g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

Enjoy!

*Muffins freeze beautifully and make a quick, morning breakfast on the run. To keep them fresh, allow to cool completely, then place side by side in a resealable plastic freezer bag. When you're ready to eat, remove one muffin at a time 10 minutes prior to serving. 

Whole Wheat Apple Walnut Muffin Tops

My kids hate to eat breakfast so I'm always trying to find new ways for them to take something with them. These muffins were delicious, filling and healthier than other muffins you would buy prepackaged and they loved them. You could also make this as a loaf bread or regular muffin, but I prefer the tops myself. 

Whole Wheat Apple Walnut Muffin Tops
2 c. Whole Wheat Flour
1 tsp. Baking Soda
1/2 tsp. Salt
1 tsp. Ground Cinnamon
1/2 c. Brown Sugar (I used Organic)
2 Apples (I used Cortland), cored, peeled and thinly chopped
2 tbsp. 2% Milk
1/2 c. Applesauce
1 Egg
3/4 c. Apple Cider
1/4 c. Walnuts, chopped

Directions:
1. In a bowl, combine the flour, baking soda, salt, cinnamon and sugar. 
2. In a separate bowl, combine the apples, milk, applesauce, egg and cider; mix well. 
3. Add the dry ingredients to the wet ingredients and mix well. Then stir in the walnuts. 
4. Pour batter into muffin top pans and bake at 350 degrees for 20 minutes or until a toothpick inserted into the center comes out clean. Makes 12 muffin tops. 

*Nutritional Information: Calories 175, Carbs 34.5g, Fat 2.9g, Protein 4.5g, Fiber 3.8g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

Enjoy!

Shared on Weekend Potluck at The Country Cook 10/12/12

Chocolate Peanut Butter Banana Muffins

Did you ever have one of those days (who are we kidding...weeks, months, years!) where you just can't handle the stress of other people putting demands on you and your personal time so you bake...I like to call it "stress baking". Well it's been a little stressful around here since I've come back from vacation. You see, I'm the ultimate planner, list writer, and schedule keeper. I hate to be late and I hate it even more when I make plans that I have to keep canceling or changing because Joe Blow from So and So company can only come on THAT particular day/time. Well isn't that convenient for you...hello, my name is CUSTOMER! Ok, I think I'm done ranting now. 

Almond Blueberry Lemon Muffins

I'm not home as much lately with all of the running around I'm doing getting ready for the kitchen reno, vacation and school/sports activities, but I continue to buy food like I am. For example, I bought so much fruit last week that we could never possibly eat it all. In fact, I still have a half of watermelon I have to cut up! Anyway, I had purchased 2 large containers of fresh blueberries and the second one wasn't going to make it much longer. So I decided to make these muffins for the kids to take for breakfast. They both aren't fond of a big breakfast, so these little muffins were perfect and had a great flavor. I just love the combination of lemons and blueberries, don't you?

Almond Blueberry Lemon Muffins
1 c. Almond Meal/Flour (I used Trader Joe's brand)
1 c. Bread Flour (I used King Arthur)
1 tsp. Baking Soda
1/2 tsp. Salt
1 c. Brown Sugar
1/2 c. Canola Oil
1 Egg
2 c. Blueberries (I used fresh but you can use frozen)
1 Lemon, zest and juice
1/2 c. Water

In a bowl, mix together both flours, baking soda and salt. Set aside. In another larger bowl, mix together the sugar, oil, egg, lemon zest and juice and water until it's smooth. Add in the flour mixture and mix well, then fold in the blueberries. Pour batter into lined or sprayed (with cooking spray) muffin/cupcake pans and bake at 350 degrees for 15-20 minutes (until top springs back when touched). Makes 16 standard size muffins. 

Nutritional Information: Calories 266, Carbs 31g, Fat 15g, Protein 4g

Enjoy!

*Calculations based on ingredients entered into MyFitnessPal and may not be 100% accurate.

Eggnog Banana Muffin Tops

This time of year, when strolling through the supermarket isles, you will find that eggnog has already graced the shelves. I'm the only one in my house that likes eggnog and it has to be ice cold when I drink it. I love the creaminess of it, which is odd because I don't even drink milk by itself...but I digress. I usually buy myself a small container, have my one small glass (and by small I literally mean 4oz) and then I'm done until the next year. Craving gone. I was about to make some banana muffins when I decided to add some of the eggnog to the batter so it wouldn't go to waste.  I also tried to "lighten" it up a bit by using applesauce and agave syrup in place of oil and the extra sugar. It worked and they were super moist. Just put them in a resealable plastic freezer bag and pull out just what you need that morning. In 10 minutes, they're defrosted and you have the perfect breakfast on the go! 

Eggnog Banana Muffin Tops
3 c. All-Purpose Flour
1 tsp. Baking Soda
1/2 tsp. Salt
1/4 c. Granulated Sugar
1/4 tsp. Cinnamon
4 Overripe Bananas
1 c. Eggnog
1/2 c. Applesauce
1 Egg
1/4 c. Agave Syrup
Canola Oil Cooking Spray


In a bowl, mix together the flour, baking soda, salt, sugar and cinnamon. Add bananas and eggnog to a blender and blend until smooth. In a separate bowl, whisk the egg and add the banana mixture, applesauce and agave syrup until well blended. Add the liquid ingredients to the dry ingredients and mix well. Spray a muffin top pan with cooking spray and fill 3/4 of the way with the batter. Bake in a 350 degree oven for 20-25 minutes or until the top springs back when touched. Makes 16 muffin tops. 


Points+=5


Enjoy!