Skinny Banana Raspberry Chocolate Chip Muffins - Low Sugar

It's muffin time again.  I know that the fresh fruit of summer will be gone soon, so I want to take advantage of every tantalizing combination that I can!

My bananas have been ripening faster than I can use them, so this recipe was the perfect one to pair my mushy bananas and super sweet and LARGE raspberries!  My neighbor loved the combination so much that she made the recipe using white chocolate chips.  That was a great change and I will do that next time (see picture at the bottom!)

SKINNY RASPBERRY CHOCOLATE CHIP BANANA MUFFINS - low sugar

adapted from Sally's Baking Addiction

Ingredients:

2 1/2 cups white whole wheat flour

1 tsp. baking soda

1/4 tsp. salt

1/2 tsp. cinnamon

1/4 c. honey

1/4 c. Splenda brown sugar blend

1 cup mashed banana (about three medium bananas)

1/4 cup nonfat Greek yogurt (I used Yoplait honey vanilla)

1 egg, beaten (I use x-lge)

3/4 cup milk (I used 1/2 cup vanilla coconut milk & 1/4 cup Coffeemate GS Caramel & Coconut Creamer)

1/2 cup chocolate chips (I used a combination of dark and milk chocolate chips)

 1 3/4 cups fresh raspberries

Preheat oven to 325.  Spray regular muffin tin with non cooking spray.  Set aside.

In a large bowl, whisk the flour, baking soda, salt and cinnamon together.  Set aside.

In another bowl, whisk the honey and Splenda brown sugar blend together. It will be VERY thick.  Add the mashed bananas, yogurt and beaten egg. Gently pour the wet ingredients into the dry and fold them all together. It will be very thick.  Add the milk slowly and continue to gently fold the ingredients together. The milk will thin the batter a little.  Then fold in the chocolate chips.  Finally fold in the raspberries just until blended so they don't crush and turn the batter red!  Overmixing will cause tough muffins.

Divide the batter into 12 muffin cups.  Fill them to the top.  Sprinkle the tops with sparkling sugar if desired.

Bake for 17-18 minutes or until golden brown.. Allow the muffins to cool on a wire rack.

 These are chock full of raspberries and chocolate.  The flavor combination is soooooo good!

Sparkling sugar makes everything better!

Brimming with raspberries. You can see the steam on the plate!

Spotlight on this muffin with the white chocolate chips.

I love all of the photo editing you can do with Pic Monkey.

Enjoy!!

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Peach Maple Breakfast Bread Pudding

This time of year I tend to overbuy fresh fruit.  I cannot get enough of it and forget that one person can just eat SO much fruit until I get home from the store and start to put it all away into the bins that are already brimming with fruit! What was I thinking?  But it looks SO good and smells SO good, I just cannot resist it.  I think subconsciously I realize that in another month or so the pickings will be slim and it will be back to just apples and berries!  So....... time to use up some peaches.

I usually make my own bread, but have not yet ventured into the world of challah or brioche so I cheated and bought it. I plan, during the cooler months, to experiment more with my bread making and master at least one of those.  It's just dough - right?  How hard can it be??

Peach Maple Breakfast Bread Pudding

adapted from Piece of Cake

1 (1 lb) loaf of challah or brioche, cut into 1" cubes

6 large or extra large eggs

*2 cups vanilla coconut milk (or regular milk - your choice)

3/4 cup Coffeemate Girl Scout Caramel and Coconut

1/2 cup pure maple syrup (use grade B for the most intense flavor)

1 tsp. almond extract

1/2 tsp. salt

1 1/4 cups cubed, peeled peaches (2 medium size)

* The original recipe calls for 2 3/4 cups milk - I just split the difference between the coconut milk and the CoffeeMate creamer.

Preheat oven to 375.  Grease a 13x9" pan and set aside.

In a large bowl, combine the eggs, milk, creamer, maple syrup, almond extract, and salt and whisk until well blended.  Add the bread cubes and gently blend using a rubber spatula, coating the bread cubes. Then fold in the peaches.  Pour the mixture into the prepared pan and let sit for 10 minutes to allow the bread to soak up the liquid.

Bake uncovered for about 50-60 minutes, or until puffed and golden brown,  and a knife inserted in the center comes out clean.  Let cool on a wire rack for 15 minutes before cutting.

Reheats well the next day!

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