Tag Archives: lemon chocolate

Do you know the Muffin Man?

Who lives on Drury lane?  I don’t happen to know that muffin man, but I do know the muffin man who lives in my apartment and I’m here to share some of his latest muffin creations.

The Englishman and I have been quite busy at work recently, and have found ourselves turning to quick, healthy snacks to help fuel us through the work week.  He recently came up with these 3 healthy muffin recipes that have been the perfect breakfast on the go, mid-morning snack, and afternoon pick-me-up.

*It should be noted that these muffins have little to no sugar (with the exception of the Lemon Chocolate Muffin which has chocolate chips), so to make these a bit sweeter feel free to add in a sweetener of your choice (I recommend a natural sweetener such as honey, agave or maple syrup).*

Lemon Chocolate Muffins (makes 8 muffins)

These Lemon Chocolate muffins are the perfect afternoon treat!  The lemon and the chocolate complement each other perfectly and this muffin would be great crumbled over some ice cream or yogurt.

Ingredients:

1/4 cup canola oil

1 large egg

1/2 cup lemon zest

juice of half a small lemon

1/2 cup unsweetened almond milk

1 cup whole wheat flour

1/2 cup all-purpose flour

1 1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

½ cup chocolate chips

Directions:

Preheat oven to 375°F.

Line a muffin tin with paper liners or spray with non-stick cooking spray.

Mix your two flours, baking soda, baking powder and salt well.  Add in your egg, canola oil almond milk and lemon juice and blend completely.

Sprinkle your lemon zest into the bowl and finally fold in your chocolate chips.  Mix until the dough is nice and sticky.

Scoop your dough into the muffin tins (I recommend using an ice cream scoop) and pop into the oven.  Muffins will take 25-30 minutes to bake, but if your oven runs warm like mine, they may be done in as early as 20 minutes.  The tops of the muffins should be nice and golden when they are done.

Banana Molasses Muffins (makes roughly 8 muffins)

These muffins are a bit heartier and have a strong molasses flavor.  To sweeten the muffins up a bit, add in some agave or maple syrup.

Ingredients:

1/4 cup canola oil

1/3  cup almond milk

1/3 cup molasses

1/3 cup pecans

2 ripe bananas

1 cup whole wheat flour

1 cup all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

Directions:

Preheat oven to 375°F.

Line a muffin tin with paper liners or spray with non-stick cooking spray.

Mash your banana with a masher or a fork.  Add in the almond milk, molasses, and canola oil and mix well.

In a separate bowl, mix together the flours, salt, baking powder and baking soda.  Fold in your wet ingredients and mix until well blended.  Add in pecans and continue to mix.

Scoop your dough into the muffin tins (I recommend using an ice cream scoop) and pop into the oven.  Muffins will take 25-30 minutes to bake, but if your oven runs warm like mine, they may be done in as early as 20 minutes.  The tops of the muffins should be nice and golden when they are done.

These muffins are especially delicious when topped with peanut butter or jam.

Carrot Ginger Muffins (makes roughly 8 muffins)

These muffins are my personal favorite of the bunch – I love the carrot and ginger flavor together and since they are not too sweet, they are perfect as an afternoon snack or a quick breakfast.  I recommend topping these with cream cheese or just good ol’ fashioned butter.

 Ingredients:

1/4 cup canola oil

1 cup grated carrot

1 large egg

1/4 cup fresh ginger

1/3 cup vanilla greek yogurt (I used Chobani)

1 cup whole wheat flour

1/2 cup all-purpose flour

1 1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

Directions:

Preheat oven to 375°F.

Line a muffin tin with paper liners or spray with non-stick cooking spray.

Mix together the flours, salt, baking powder and baking soda.  Add in the vanilla Greek yogurt and egg followed by your carrot and ginger.  Continue to mix until blended completely.

Scoop your dough into the muffin tins (I recommend using an ice cream scoop) and pop into the oven.  Muffins will take 25-30 minutes to bake, but if your oven runs warm like mine, they may be done in as early as 20 minutes.  The tops of the muffins should be nice and golden when they are done.

Let the muffins cool and enjoy!

So what kind of muffin fan are you?  Lemon Chocolate, Banana Molasses, Carrot Ginger, or something else?