Hey there, and welcome back, friends.

You are in for a sweet treat!

Banana Chocolate Chip Muffins

These Banana Chocolate Chip Muffins are soft and have the perfect ratio of banana to chocolate chips, so you get melty chips and smooth banana flavor in each bite.

Like many of you, I have zero time to make a healthy breakfast in the mornings. My breakfast is always a grab-and-go between getting the kiddos up, dressed, and fed.

That is one of the many reasons why I live for lazy weekends where I can get in the kitchen and take my time making a yummy and wholesome breakfast for the family.

Hello, Strawberry Ricotta pancakes!! Even though it might not always be the “healthiest” meal by some standards, it’s time we get to slow down and spend our mornings with the kids without rushing out the door.

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Welcome back friends and thank you for always keeping up with the latest, new recipes I share. Today’s are these Raspberry White Chocolate Muffins. You are in for a treat!

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The post Raspberry White Chocolate Muffins appeared first on A Classic Twist.

Hi friends! As we ease into fall on the east coast, I’m starting to dream about apples and get excited about baking with apples. These apple crumble muffins are my first apple treat of the season. 

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Happy Monday friends! How was your weekend? Hope you had a great one. We had a perfect fall weekend with these pumpkin spice carrot muffins for breakfast and finally went apple picking!

Apple picking is one of my favorite fall activities and now that Elliott is an overactive toddler, we go to orchards that have more kid-friendly activities. He loves running around the orchard, grabbing apples from the trees and going on the hay ride. It was lots of fun and now I have apples to last us lifetime. I’ve already made this caramel apple pie and this week I am making my favorite apple cardamon crisp recipe and some apple sauce. Do you have any other apple recipe suggestions to use up my loot?

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Hello friends!! How are those healthy New Year pledges coming? I have a good-for-you recipe today to help you continue the good work or get back on the wagon. Regardless of how you’ve done, these skinny zucchini carrot muffins will be great to add to your breakfast rotation.

When it comes to eating healthier, breakfast is my biggest challenge as my mornings are always busy and I don’t have time to eat. I always ‘plan’ on waking up earlier and make myself breakfast but yeah, I would rather sleep that extra 20 minutes so I end up eating toast, quick microwaved oatmeal if I am lucky or smoothies. Although, if I am on top of my game over the weekend, I bake muffins and granola on Sunday. These zucchini carrot muffins were my most recent Sunday prep and I love how much veggies I packed in there.

I’ve been playing A LOT with my Kitchenaid Spiralizer Attachment for the Stand Mixer to make every kind of vegetable noodles for dinner. To say I love this thing is an understatement and I appreciate how it has forced me to eat more vegetables; remember these sweet potato and apple enchiladas? If you are on the fence about a spiralizer, I urge you to get this attachment for your stand mixer (I don’t have much counter space in my kitchen so this worked out great for that!!) and when you do get it, check out the Kitchenaid blog, The Kitchenthusiast, for lots of great recipes using the spiralizer attachment, including these zucchini carrot muffins.

Filled with spiralized zucchini and carrots, whole wheat flour and natural sweeteners, these muffins are hearty and filling. They are on the skinny side on calories and will be a great way to start the day. 

Have a great week!

Print

Yield: 12-16 muffins

Zucchini Carrot Muffins

Prep Time 25 minutes

Cook Time 20 minutes

Total Time 45 minutes

Ingredients

• 1 1/2 cups whole wheat pastry flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 small bananas, mashed
• 1/4 cup honey (or maple syrup)
• 1 tablespoon coconut oil, melted
• 1 teaspoon pure vanilla extract
• 1/3 cup plain Greek yogurt (use a dairy-free alternative to make recipe dairy-free)
• 1/4 cup unsweetened applesauce
• 1 cup zucchini, spiralized and roughly chopped
• 1/4 cup carrots, shredded
• 1/4 cup unsweetened coconut flakes
• 1/4 cup hazelnuts, chopped

Instructions

Heat your KitchenAid® 30″ Electric Convection Slide-In Range with Baking Drawer to 375 degrees F. Grease a KitchenAid® Nonstick 12-Cavity Muffin Pan and set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.

In a large bowl, whisk together the mashed bananas, honey, coconut oil and vanilla extract. Add in the yogurt and applesauce. Whisk in the zucchini and carrots, along with the coconut flakes and hazelnuts.

Add in the dry ingredients and mix until just combined. The batter will be thick.

Divide batter evenly into the prepared cups. Bake muffins until golden brown and a tester inserted into the center comes out clean, about 18-20 minutes.

Remove muffins from pan and let cool completely on cooling rack. Store leftovers in an airtight container for up to a week at room temperature.

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This post is sponsored by KitchenAid. All opinions are 100% mine as usual. Thank you for supporting the occasional sponsored posts that make it possible for me to continue to create quality content!

The post Skinny Zucchini Carrot Muffins appeared first on A Classic Twist.

Hi everyone! I’m Ashley from Spoonful of Flavor and I’m here to share one of my favorite muffin recipes. While Zainab is enjoying the time with her new sweet baby boy, I am thankful for the opportunity to share these Blueberry Almond Coffee Cake Muffins with you today. Muffins are the ultimate breakfast comfort food and they make your house smell amazing. I try to bake muffins as often as possible because the options are endless for creating a combination of flavors that everyone will love.

I love coffee cake but I love coffee cake filled with fresh fruit even better. Coffee cake muffins are a delicious treat for weekend brunch or on-the-go snacking during the week. I like to bake a batch on Sunday mornings and enjoy leftovers during the week. These muffins would also make a nice treat to bring to a new mom. Bake a batch of these warm, comforting and delicious muffins to share with your family and friends and they will be begging you for more.

For these muffins, I started with a standard coffee cake muffin recipe, added fresh blueberries and topped them with almond crumble before baking in the oven. The crumble topping adds the perfect amount of texture and flavor. Don’t forget the sweet glaze too. The result is a fresh bakery style muffin that everyone will love.

Go ahead, bake a batch of these muffins and enjoy the sweet flavors of blueberry and coffee cake!

More coffee cake recipes for you to try:

• Orange Coffee Cake
• Eggnog Coffee Cake
• Cranberry Orange Coffee Cake
• Pumpkin Spice Coffee Cake
• Cinnamon Coffee Cake with M&M’s
• Chai Coffee Cake

Print

Yield: ~12 standard muffins

Blueberry Coffee Cake Muffins

Prep Time 30 minutes

Cook Time 24 minutes

Total Time 54 minutes

Ingredients

• ¼ cup sliced almonds, finely chopped
• ¼ cup packed dark brown sugar
• 1 teaspoon ground cinnamon
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon salt
• 10 tablespoons unsalted butter, softened, divided
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¾ cup sour cream
• 1 large egg, whisked
• 1 teaspoon vanilla extract
• 1 ¼ cup fresh blueberries
• 1 cup confectioners' sugar
• 3 tablespoons milk
• 1/2 teaspoon pure vanilla extract

Instructions

1. Preheat the oven to 350 degrees. Line a standard 12-cup muffin-tin with paper liners.
2. In a medium bowl, combine chopped almonds, brown sugar, and cinnamon. Mix well and set aside.
3. In a large bowl, combine flour, sugar, and salt. Cut 8 tablespoons of butter into ½ inch pieces and sprinkle evenly over flour mixture. Using a pastry blender, cut the butter into the flour mixture until butter is oat-sized.
4. Remove 1 cup of the flour-butter mixture and stir it into the brown sugar mixture until combined to make streusel; set aside.
5. Add baking powder and baking soda to the remaining flour mixture and stir to combine.
6. Add in the sour cream, egg, and vanilla. Stir until just combined. Add 3/4 cup of streusel mixture to flour mixture and stir until streusel is just distributed throughout the batter. Gently fold blueberries into the batter.
7. Stir in remaining 2 tablespoon butter into the streusel mixture, until streusel resembles a crumble.
8. Divide batter among 12 muffin cups and sprinkle generously with streusel topping, crumbling with your hands to make some big chunks. Bake 22 to 24 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
9. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. To make the glaze, whisk the confectioners' sugar, milk and vanilla extract together. Drizzle over muffins. Store in a sealed container for up to 2 days.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  OXO Good Grips 3-Piece Silicone Spatula Set
• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Wilton 2105-6789 Perfect Results Premium Non-Stick Bakeware Muffin and Cupcake Pan, 12-Cup, Standard, Silver

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Blueberry Coffee Cake Muffins appeared first on A Classic Twist.