Scrumptious (and Easy) Blueberry Muffins

2014-02-15 11.16.36One of my favorite things about summer is all the fresh produce – from the farmers market to my own backyard, there’s never a shortage of awesome organic fruits and vegetables to cook up. Nothing feeds my baking addiction better than freshly picked fruit!

A few weeks ago I decided to take advantage of some delicious looking blueberries that I managed to snag for dirt cheap. Always a favorite in my family, these blueberry muffins are deliciously thick, moist and flavorful. The best part? I manage to keep them health(ier) by replacing buttermilk and oil with 1% milk and applesauce! Not to mention all the antioxidants from those juicy ripe berries. All in all, a fantasticly wholesome way to start the day!

Scrumptious (and Easy) Blueberry Muffins

Adapted from Sally’s Baking Addiction

  • 2014-02-15 09.40.563 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 eggs, room temperature preferred
  • 1 cup granulated sugar
  • 1 cup milk
  • 1/2 cup applesauce
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups fresh or frozen blueberries

Preheat oven to 425 degrees. Spray your muffin tin of choice with non-stick spray or line with muffin liners. Set aside.

In a large bowl, gently toss together flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are combined.

2014-02-15 11.00.04In a medium bowl, whisk together eggs and sugar until combined. Mix in milk, applesauce, and vanilla. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together by hand. Avoid overmixing. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be VERY thick and somewhat lumpy. Gently fold in the blueberries.

Spoon batter into prepared muffin tins, filling all the way to the top. Bake at 425 degrees for 5 minutes. Reduce oven temperature to 375 and continue to bake for 25-26 minutes until tops are lightly golden and centers appear set. Allow to cool for 10 minutes in pan before enjoying.

Namas-tasty!

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(Bikini-Ready) Peanut Butter Chocolate Chip Cookies

2014-05-26 21.03.32Howdy readers! I have to tell y’all, I am so so sOoOoO excited to share this recipe with you. Now that summer weather is FINALLY here, I’ve really been trying to maintain healthy eating and exercise habits and cutting out fatty foods. Key word here: trying. But let’s face it, the better we eat, the better we feel when it’s time to shed those clothes and bear our bikini bods… and that’s worth giving up the potato chips for, am I right?!

So, this is why I am unbelievably happy to have found this recipe for some seriously delicious cookies that are 100% guilt-free! Believe it or not, this recipe calls for no flour, sugar, oil, or flour. Zero, zilch, NADA. How is this even possible?!

These cookies use ripe bananas, peanut butter, unsweetened applesauce, and oats to create an awesomely moist and soft texture with a flavor that is to die for. Just add some spices to jazz them up and extra goodies like dried coconut and chocolate chips — as few or as many as suites your fancy!

Feel free to hit the beach or the pool and bring a couple of these waist-conscious snacks along with you. Just be prepared for the jealous stares 🙂

(Bikini-Ready) Peanut Butter Chocolate Chip Cookies

  • 2 ripe bananas, mashed
  • 1/3 C. reduced-fat peanut butter
  • 2/3 C. unsweetened applesauce
  • 1 tsp. vanilla (sometimes if I’m feeling a little crazy I substitute dark rum… sounds weird but adds a whole other layer of flavor!)
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • Dash of ground cloves
  • Dash of ground nutmeg
  • 1 1/2 C. quick or old fashioned oats
  • 1/4 C. semisweet chocolate chips
  • If desired, you can also add 1/4 C. of nuts, dried fruit or unsweetened shredded coconut!

2014-05-26 20.25.43Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Mix the peanut butter, applesauce, vanilla, and spices into the bananas.  Add in the oats, nuts, chocolate chips, and coconut; stir until well combined. Batter will seem a little wet, but this is OK!Spoon a rounded 2 tbsp. of the cookie mixture onto the lined baking sheet, leaving an inch or two between each and flatten slightly. Place a few more chocolate chips on top of each cookie, if desired. Bake for 20-30 minutes and allow to cool slightly.

Namas-tasty!