Chocolate Chip Cookie Muffins

If you’ve ever wondered what a chocolate chip cookie in muffin form would taste like (with a few healthy twists!), you’ve come to the right place!  When I’m in the mood for baked goods at breakfast or looking for a little something sweet in the afternoon, these pair perfectly with a cup of coffee or tea!

Their texture is denser than a muffin (hence the “cookie” hybrid), and almost bready.  They’re not overly sweet, but all of the gooey sweet chocolate chips balance that out!  If you’re not able to enjoy them fresh from the oven, definitely warm them up before serving.  It’s the best way to enjoy them!

What I love most about some of these “healthier”-for-you ingredients is the taste complexity that they bring.  I love the hearty flavor of a whole wheat flour just as I love the intense cocoa taste in dark chocolate.  The shredded coconut doesn’t compromise the texture at all, but adds a nice subtle richness to the flavor!

Servings: About 10 Muffins

Ingredients:

1 1/2 Cups White Whole Wheat Flour

1/2 Cup Granulated Sugar

1/2 Teaspoon Sea Salt

2 Teaspoons Baking Powder

1/3 Cup Avocado Oil

1 Egg

1/2 Cup Plain Greek Yogurt (I used nonfat)

2 Tablespoons Honey

Just under 1/4 Cup Cold Water

1/4 Cup Unsweetened Shredded Coconut

1 Cup Dark Chocolate Chips (plus extra for sprinkling on top)

Directions:

Preheat the oven to 400 degrees

Line your muffin tin with liners

Combine all of the dry ingredients (other than the coconut and chocolate) in a large bowl and whisk together with a spoon

Combine all of the wet ingredients (other than the water) separately in a medium bowl and whisk together with a fork until well blended

Pour the wet ingredients into the dry ingredients and blend with a spoon until well combined

The batter will be a bit dry, so add in the water here until the batter becomes more viscous

Add in the chocolate chips and shredded coconut and gently mix in

Spoon the batter into the muffin liners to about 2/3 full, which should fill about 10 liners

Sprinkle a few extra chocolate chips on top of each muffin

Bake on a middle rack of the oven for approximately 12-14 minutes, or until a toothpick comes out clean / (15 can work as well if you prefer browner/more overcooked edges)

Dig in while warm and fresh from the oven (after cooling a few minutes for safety), or let cool completely before storing in a airtight container in the refrigerator

For the best consistency and experience, rewarm them after taking them out of the refrigerator later on in the microwave for about 30 seconds

Enjoy!

Ingredient recommendations linked!

Coconut Lime Ice Pops

On hot summer days, nothing hits the spot like a delicious lineup of icy drinks and snacks to keep yourself cool.  These refreshing and creamy Coconut Lime Ice Pops by my husband are the perfect treat to beat the heat!  The ingredients take only moments to whisk together.

(These pops are not overly sweet as a personal preference, but could be very easily adjusted to have more sweetness if desired!)

Servings: 6

Ingredients:

13.5 oz Coconut Milk

1/3 Cup Shredded Coconut

1/2 Cup Fresh Squeezed Lime Juice (approx. 4 medium limes)

Zest of 2 Limes

2 1/2 Tbsp Agave Syrup

1/2 Tsp Vanilla Extract

Directions: 

Whisk all the ingredients together and pour into ice pop molds

(Whisk between each mold pour to prevent settling)

Freeze until solid (about 8 hours)

Enjoy!

Ingredient recommendations linked!

Earl Grey Lattes

Perfect for cozy mornings, an afternoon pick-me-up, or a post-dinner treat, these Earl Grey lattes only require 4 ingredients and take a few short minutes to make!  Simple and delicious, my husband is the expert when it comes to whipping these up in our house!

A few notes:

We personally used decaf so that we could enjoy them later in the evening, but traditional caffeinated tea will work wonderfully as well!

The quantities and sweetness are fully in your control depending on how you prefer your tea.  

Lastly, if you don’t have any tools on hand to froth the milk, it is still very enjoyable when skipping this step!

Servings: 1

Ingredients:

Earl Grey Tea (We used Bigelow Decaf)

Whole Milk

Honey

Nutmeg

Directions: 

Steep the tea in hot water

Add in honey for sweetness if desired

Foam up and add in your milk

Top with honey and nutmeg

Enjoy!

Ingredient recommendations linked!

Peanut Butter Berry Milkshake Smoothie

Peanut Butter Berry Milkshake Smoothie

I don’t know about you, but I like my smoothies to be super thick to the point that they’re basically ice cream!  Truly a milkshake consistency, this smoothie is high in protein and fiber, super filling as a post workout meal, and an all-around tasty way to get some more fruit into your day!

Ingredients:

1 Banana

2 Servings Frozen Strawberries

1 Serving Plain Greek Yogurt (I use nonfat)

1/2 Cup Oat Milk

3 Servings Powdered Peanut Butter – Around 6 Tablespoons Dry (I use Betty Lou’s Inc.)

Directions:

Blend in your blender of choice!  For the best consistency, first blend the banana, half of the frozen strawberries, the yogurt, and the oat milk.  Second, blend in your powdered peanut butter.  Finally, blend in the other half of the frozen strawberries.

Enjoy!

Manuka Sunbutter Ice Cream

This Manuka Sunbutter Ice Cream has only 5 ingredients, is dairy free, and doesn’t require an ice cream maker! If you’ve ever been a fan of the peanut butter and honey combo, this one is for you!

Ingredients:

27 Fluid Ounces Unsweetened Coconut Milk

2/3 Cup Sunbutter

1/2 Cup Manuka Honey (I used Taylor Pass Honey Co)

3 Teaspoons Vanilla Extract

1/4 Teaspoon Sea Salt

Directions:

Place an empty freezer-safe pan into the freezer to chill for a couple of hours before preparation

Add all of the ingredients, starting with the coconut milk, into a large food processor

Blend on a low setting for about 3 minutes

Pour the mixture into the chilled pan and return it uncovered to the freezer for 45 min

Once the edges begin to freeze, remove it from the freezer and whisk until smooth

Return it to the freezer for 50 min, remove, and whisk again

Return it to the freezer for another 50 min, remove, and beat with a hand mixer on a low-medium setting

Return it to the freezer for a final 50 min, remove, and beat again with the hand mixer

It can be immediately served as soft serve, or be left sealed to harden further in the freezer to reach a firmer texture if desired

Serve as is, with drizzles of Sunbutter and Manuka, or with your favorite toppings

Enjoy!

Chocolate-Chip-Nicecream

The Easiest Chocolate Chip Nicecream

Looking for the easiest way to whip up a satisfying non-dairy frozen dessert? I’ve got you covered. (Although let’s be honest, I’ve eaten this for breakfast too!)

Ingredients:

2 frozen/sliced medium-sized bananas

3 tablespoons chocolate chips (For this recipe I love the Enjoy Life Semi-Sweet Mini chips)

Directions:

Add your frozen banana slices into a food processor and blend until smooth and creamy

Either pour your chips on top once in the bowl (what I do), or stir in to your liking

Enjoy!

Carob Frozen Yogurt

Made with 5 ingredients!

On weekends like this past one, where temperatures were over 100 degrees, you need an abundance of cold treats on hand.  I’m a huge frozen yogurt fan, but usually not a fan of the options available at my local stores.  They often contain a lot of gums which are difficult for someone with a sensitive digestion system.  The solution: 5 Ingredient Carob Frozen Yogurt!  

There is no ice cream maker required.  The prep only takes about 5 minutes!

Recipe makes about 2 servings

Ingredients: 

2 cups nonfat plain greek yogurt 

1/4 cup roasted carob powder (I use Australian Carob Company)

1/3 cup coconut sugar

around 3/4 of a small avocado

2 tsp vanilla extract

Directions:

Blend up all of your ingredients in a food processor until smooth

Transfer the mixture to a freezer-safe pan (around 9×9) and spread evenly

Cover with plastic wrap

Freeze for 1 hour

Remove from the freezer and evenly stir with a fork

Repeat for 3 additional hours

Let freeze for an additional couple of hours for a more solid consistency

Enjoy!

Whole Wheat Salted Caramel Pretzel Blondies

Whole Wheat Salted Caramel Pretzel Blondies! I’m all about salted caramel. It’s truly one of the best flavors out there. The secret to these blondies is the caramel syrup. It’s meant as a coffee flavoring syrup, but when poured over the top of these blondies it gets soaked in over 24 hours and makes them perfectly moist!  

Ingredients:

1 & 1/4 cups crushed mini pretzels

1 cup light brown sugar, slightly packed

1/2 cup cane sugar

2 sticks unsalted butter, room temperature 

2 eggs

2 teaspoons vanilla extract

2 & 1/2 cups flour (I use King Arthur Flour White Whole Wheat!)

1 teaspoon baking soda

1 teaspoon sea salt

1/4 cup Joe’s Organic Syrup – Caramel Syrup 

Pinch of sea salt

 Directions:

Pre-heat the oven to 350°. Grease a 9×13 pan with butter or your preferred ingredient

Take your mini pretzels, add them to a sealed ziplock bag and crush them. I use the bottom of a can on an angle! The pieces should be very small. Set aside

In a large bowl beat the butter and sugars on a low setting until combined. Add in the eggs and vanilla extract

In a small bowl stir together the flour, baking soda and salt with a fork or whisk

Add the dry ingredients into the wet ingredients using the lowest beating setting

Stir in the broken pretzels with a spoon

Spread the batter into the greased pan and bake for around 23 minutes OR until the edges are just turning golden. I usually keep mine on the undercooked side

Let fully cool

Slowly pour the caramel syrup evenly over the blondies. Sprinkle a TINY pinch of sea salt over them evenly as well 

Ideally they should sit for about 24 hours until the syrup has completely soaked into the blondies as you don’t want the liquid sitting on top. It’s worth the wait!

Enjoy! 

Mint Chip Fudge Brownies

Mint Chip Fudge Brownies

Mint Chip Fudge Brownies 2

If you love mint and chocolate you’ve come to the right place!  This decadent dessert combines mint brownies with a mint chip icing, reminiscent of mint chip fudge or ice cream.  It will be your new favorite chocolate fix!  The brownie layer on the bottom is gooey and dense, and the mint chip icing on top hardens into a silky sweet fudge layer.  You’re going to love them!

Ingredients:

For The Brownies:

3/4 Cup Canola Oil

Just Under 1 Cup Light Brown Sugar

Just Under 1 Cup White Cane Sugar

4 Eggs

1 Teaspoon Peppermint Flavor (I use the one from Simply Organic)

2 Teaspoons Vanilla Extract

1 1/2 Cups Cocoa Powder

A Sprinkle Of Sea Salt

1/2 Cup Chocolate Chips

For The Icing:

1 Stick Butter

4 1/4 Cups Powdered Sugar

1/8 Cup Water

3 Teaspoons Peppermint Flavor

1 Teaspoon Vanilla Extract

3/4 Cup Chocolate Chips

Directions:

Preheat your oven to 350 degrees

Grease a 9×13 glass pan

Beat the canola oil, brown sugar, and white sugar together on a low setting

Beat in the eggs on a low setting

Beat in the peppermint flavor and vanilla on a low setting

Beat everything together on a higher setting and then stir in the chips

Move into your pan and bake for around 25 minutes (start checking them around 20 minutes so you don’t overcook them)

After you have removed them from the oven and let them cool, you can make and add the icing:

Let the butter get to room temperate, and then beat it into a light consistency

Slowly beat in the powdered sugar

Beat in the water

Beat in the peppermint flavor and vanilla extract

Stir in the chips

Spread overtop of the brownies

Optional but suggested: Move the brownies into the refrigerator to solidify into a fudge-like consistency.  Then, before eating, they can be removed for a few minutes if you do not want to eat them cold.  Or, if you prefer, enjoy them right out of the fridge!

Enjoy!

Ingredient recommendations linked!