Lemon Blueberry Overnight Breakfast Cake

I was a little hesitant to try this recipe because I was not at all sure this would bake up well - but it was a nice surprise.  I love that I could get it all ready the night before and simply place it in the oven in the morning and have a delicious breakfast treat.  I liked it best served warm out of the oven and it reheats beautifully.  I hope you try it and enjoy it as much as I did.

LEMON BLUEBERRY OVERNIGHT BREAKFAST CAKE

adapted from The Kitchen Magpie

2 1/2 c. flour or white/whole wheat flour
1 1/2 t. baking powder
1/2 t. baking soda
3/4 c. organic cane sugar
1/4 t. salt
2 eggs, room temp and well beaten
1 c. buttermilk
1/2 c. lemon juice, freshly squeezed
zest of 1 lemon
1/2 c. melted butter
1 t. vanilla bean paste or vanilla extract
1/2 t. Fiori Di Sicilia (optional - from King Arthur flour - adds an added citrus flavor layer)
2 c. blueberries

Grease a 9x13" baking pan and set aside.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda,sugar and salt.
Add in the beaten eggs, buttermilk, lemon juice, lemon zest, butter,vanilla paste or extract and the citrus extract (optional).  Beat with a mixer until blended.
Gently fold in the blueberries with a rubber spatula.
.
Spoon the dough into the prepared baking pan. Cover with plastic wrap and refrigerate overnight.
In the morning, remove the pan and place on the counter while the oven is warming. 
Preheat the oven to 350 °F.  Bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean. 
Remove and serve while warm!  (it is good cold, but it is exceptionally good warm!)  

Just look at those blueberries bursting with flavor - don't they make your mouth water??

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Low Sugar Peach Crisp......heavenly!!

Have you noticed how sweet and juicy the peaches are this summer?  I mean they are usually delicious, but they are even sweeter this year - or at least they seem like they are!!

I love to make apple crisp in the fall, but often forget that other fruits taste delicious baked with that slightly chewy wonderfully buttery oat topping.  That is my favorite part of the crisp!

I decided that I wanted to try to reduce the sugar in this and I am so glad I did because it tastes just as good as the full sugar recipe but it's healthier (as long as you don't focus on all of the butter that goes into the topping.  Can't win em all!!

I took my inspiration from a recipe on Cooking Classy, substituted the sugar with Truvia Baking Blend and Splenda brown sugar blend, and added a few more spice flavors.  For the final touch, I sprinkled some almond macaroon granola over the top to add a little extra crunch to the topping. I am so glad I did that!

I hope you enjoy it as much as I intend to!! (and as far as I am concerned, peach crisp is not only a dessert, but works well for breakfast with a spoonful of vanilla yogurt on top.  Anytime you want to entice your taste buds with peachy cinnamon goodness is the right time for this!

LOW SUGAR PEACH CRISP

adapted from Cooking Classy

Filling
3 lbs peaches (about 7 medium ), peeled, cored and sliced into thick wedges (about 3/4")
2 Tbsp. fresh lemon juice
1/8 cup Truvia Baking Blend
1/2 tsp. LorAnn Cinnamon Baking Emulsion (optional)
2 Tbsp. flour

Topping:
3/4 cup flour
3/4 cup regular oats
1/4 tsp. salt
1/2 tsp. cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. ground ginger
1/4 tsp. apple pie spice (optional)
3/8 cup Splenda Brown Sugar Blend
10 Tbsp. unsalted butter, chilled and cubed in 1/2" pieces
1/3 cup granola (optional - for added "crunch")

Preheat the oven to 350.  Toss the peaches with lemon juice in a large bowl.  Sprinkle the Truvia Baking Blend and flour over the peaches and lightly mix to coat evenly.  Butter a 11x7 or 13x9 inch pan and pour the peach mixture into the pan.

Sugared peaches....

Ready to bake oat topping...

In a food processor (you can do this step by hand, but it's easier this way!), mix the flour, oats, salt, and spices.  Add the Splenda Brown Sugar Blend and the chilled cut up butter and pulse until the mixture is crumbly.  Pour over the top of the crisp and sprinkle with additional granola (if the taste and crunch is desired).  Bake for about 35-30 minutes or until the topping is golden brown and you can see the fruit bubbling.  Serve warm or cold with whipped cream, Cool Whip, or vanilla ice cream.

Fresh out of the oven...

Oh yummmmm....

And a dollop of whipped cream makes it even better...

And don't forget a dusting of cinnamon sugar on top.  You really need to make this now and enjoy every single bite.....  This is now the ONLY way I want to eat peaches!...

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Low Sugar "Healthy" Zucchini Carrot Cake

Still working on the overflow of zucchini here, with two more giant zucchinis in the fridge!!  Going to have to get really creative soon.

In an effort to make my way through the zucchini I have actually made this recipe twice. Yes it is THAT good.  It is moist, healthy (in my mind!), has just a touch of sweetness in the frosting that but not so much that it will stop you from eating it for breakfast.  This is truly a cake that can be eaten any time of the day or night!

Zucchini Carrot Cake

adapted from Eat What You Love Everyday by Marlene Koch

2 cups flour
2  1/2 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
1 1/2 tsp. allspice
1/2 tsp. ginger
1/2 tsp. Penzeys baking spice
1/4 c. applesauce, natural (no sugar)
1/4 c. oil
2 large eggs  
1 tsp. vanilla extract (I use KAF vanilla bean crush )                                                                    
5/8 c. Truvia Baking Blend
3/4 c. buttermilk, reduced or low fat
1 1/2 cup grated carrots
1 1/2- 2  cups grated zucchini, blotted dry with paper towels
1/2 - 3/4  c. raisins (based on your preference and optional)

Preheat oven to 350. Spray a 13x9 inch pan with non stick coating spray..

Combine the flour, baking soda, baking powder, cinnamon, allspice and ginger in a small bowl and whisk well.
In a large bowl, combine the eggs, applesauce, oil and vanilla and whisk well.  When mixed, whisk in the Truvia baking blend and buttermilk. Then fold in the grated zucchini and carrots and raisins and mix gently until the ingredients are well distributed.                                                                                                                                                                                                                                    
Pour the batter into the prepared pan.  Bake for 25-30 minutes or until the cake is golden brown and a toothpick in the center comes clean. Let cake cool in the pan on a wire rack.  When completely cool, frost with the Whipped Cream Cheese Frosting (below) and store in the refrigerator.

This cake is moist and delicious!

Cream Cheese Whipped Frosting

1/3 cup reduced fat whipped cream cheese
2 oz. reduced fat  block cream cheese
6 packets (1/4 cup) Monk Fruit sweetener (Truvia or Stevia work as well)
1 1/2 cups light Cool Whip
1/2 tsp. cream cheese emulsion (optional but adds to the wonderful flavor)

Beat the two varieties of cream cheese with an electric mixer on medium speed until smooth.  Add the monk fruit sweetener or Truvia and continue beating until well combined, about a minute.

On slow speed, beat in about half of the Cool Whip until fluffy and combined. With a rubber spatula, fold in the rest of the Cool Whip.  Will easily frost a 13x9" pan - and it's so good I would definitely use it for other cakes!

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Low Sugar Raspberry Swirl Lemon Poppy Seed Bread

There was a great sale on blueberries, raspberries and blackberries this week at the local health food store and I stocked up.  I knew I wanted to make blueberry jam and raspberry jam, and finished those this morning. I love being able to make my own jam with the Ball Electric Jam Maker (see earlier post).

Once they cooled and were refrigerated, I decided to put some of the excess raspberry jam to good use.  I would not have thought to layer the jam in the middle of the quick bread without the ingenuity of other food bloggers. This recipe is delicious and the original recipe is linked below.

I love trying new things, changing ingredients just a little, and still have it turn out delicious.  And I really didn't think I loved poppy seeds that much, but in this bread, they melt in your mouth and add great flavor!

This tastes as good as it looks - maybe even better :)

Low Sugar Raspberry Swirl Lemon Poppy Seed Bread

adapted from Eat Cake for Dinner

1/4 c. butter, softened

3/8 c. Truvia Baking Blend
1 egg
1 egg white

2 tsp. vanilla extract (or 1 tsp. double vanilla extract)

3/4 c. non-fat vanilla bean Greek yogurt (I used Fage FroYo vanilla)

1 1/2 c. all-purpose flour

1 tsp. baking powder
1/2 tsp. baking soda (if using regular sugar, decrease the baking soda to 1/4 tsp.)
1/8 tsp. salt (otherwise known as a dash!)
2 Tbsp. poppy seeds
1/3 c. raspberry jam (I used my low sugar homemade raspberry jam)

Lemon Glaze

1 c. powdered sugar

2 Tbl. lemon juice

1 tsp. meringue powder (optional) to help harden the icing.  A great tip from Jen!

Preheat oven to 350 degrees.  In a medium bowl, cream together the butter and Truvia Baking Blend.  Add the egg, egg white, vanilla extract, lemon zest and mix until well blended.   In a separate bowl, combine the flour, baking powder, baking soda, salt and poppy seeds and whisk together  Add dry ingredients and Greek yogurt alternately to the batter, starting and ending with the dry ingredients and mix until just combined. Do NOT overmix.

Spread half of the batter into a 9x5-inch lightly greased loaf pan.  Top with raspberry jam, and spread over the batter leaving about 1/2" border of batter.  Do not swirl the jam.  Top with the remaining batter and carefully spread out evenly to the edges, being sure to cover all of the jamBake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes, then invert to a wire rack and cool completely. Meanwhile, make the glaze.

Drizzle the glaze over the cooled bread (see photos) or cover the whole loaf with the glaze, your preference.

The jam is my  homemade low sugar raspberry jam. YUM!

This will definitely be making a return appearance often at the breakfast table.  

It is the perfect complement to a cup of coffee - and makes a great mid afternoon snack too!

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Low Sugar Blueberry Muffin Coffee Cake

This post was supposed to go up early last week, but I got distracted with cards!  So the timeline is a little off, but the end result still works!
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I was going to bake all week, but my air conditioning died and I didn't want to add any additional heat to the house.  It started malfunctioning a week ago, Memorial Day of course, with water all over the garage floor. My first thought was the water heater, but I had just replaced it less than a year ago.  So it must be a broken pipe somewhere, right?  So the next morning a plumber was here after at least four phone calls to make it happen, only to find out that there was no broken pipe, and I was $90 poorer!!  It was the furnace! Never would I have thought that the furnace would leak water, but it was from the condensation that builds up from the air conditioner . (I know - TMI!) The pan had mysteriously broken and so was not catching the water, hence the mess on the floor!  Ugh.  So it took a couple of days to see if it was still under warranty,find the part, order it , etc etc. The part is supposed to arrive tomorrow and then they will get the air back up and running again, just in time for the weather to cool off for a few days.Just my luck!

So......I decided that I was going to bake anyway, but start really early in the morning.  I had three baskets of blueberries waiting for me, so that narrowed down my options.  I had just run across this recipe a few days ago, so the decision was easy!

It IS as good as it looks!

Low Sugar Blueberry Muffin Coffee Cake
adapted from The Baker Chick


Cake Ingredients:
2 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda*
1/2 tsp. salt
1/2 c. butter, softened
1/2 cup Truvia Baking Blend (if using regular sugar,increase to 1 cup)
2 eggs
2 tsp. Vanilla Bean Crush (King Arthur Flour)
1/2 c. lemon Greek yogurt (plain or vanilla is also fine)
2 cups blueberries, fresh or frozen
*Omit the baking soda if using regular sugar.The soda helps increase the volume if using the Truvia Baking Blend.

Topping Ingredients:
2 Tbsp. muscovado (molasses) sugar
2 Tbsp. butter, melted
1 Tbsp. flour
4 Tbsp. rolled oats
1/4 tsp. cinnamon

Mix the topping ingredients together until crumbly and set aside.
Preheat the oven to 350. Lightly grease or spray an 8x8 square pan.
In a small bowl, combine the flour, baking powder, baking soda and salt.
Whisk lightly.

In a large mixing bowl, beat the softened butter and Truvia Baking Blend until light. Beat in the eggs, one at a time, and then add the vanilla extract and yogurt and mix until smooth. Add the flour and stir by hand, just until combined. Fold in the blueberries gently.

Spread the batter evenly in the pan - it will be thick.

This is ready to go in the oven with the topping scattered over.

Pour batter into the prepared pan and sprinkle with the topping.
Bake at 350 for 40 minutes or until golden brown and a toothpick inserted in the center comes clean.

This really is a muffin in a pan - 

the taste is wonderful with all of those plump blueberries!

Cool and enjoy!

UPDATE ON THE A/C:  The part DID arrive and it was up and running last Monday...... but now, six days later and there is water all over the garage floor again this afternoon, and a new leak up above.  I am feeling pretty jinxed right now.  Luckily the company is so wonderful that the guy who helped me is leaving a job TWO HOURS AWAY and driving back tonight to help me.  Talk about restoring my faith in humanity and the kindness of others.  So am hopeful it won't be another week of problems, but they just have to figure out why this keeps happening!

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Low Sugar Mixed Berry Swirled Lemon Bread

I am still working on cards, but I have one more amazingly delicious bread recipe to post first.  This was so easy and so delicious that I will definitely make it again (and soon!).  I think it would be wonderful with an apricot jam filling instead of the mixed berry too.

Low Sugar Mixed Berry Swirled Lemon Bread

(adapted from Eat Cake for Dinner)

1/4 cup oil
3/8 cup Truvia Baking Blend
1 egg
1 egg white
1 tsp. vanilla extract
1 tsp. Fiori di Sicilia (King Arthur blend of citrus and vanilla - optional)
2 tsp. grated lemon peel
3/4 cup plain Greek yogurt
1 1/2 c. flour
1  tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1/3 cup mixed berry jam (used my homemade jam from an earlier post!)

Preheat the oven to 350.  Grease a loaf pan and set aside.

In a medium bowl, cream the oil and Truvia Baking Blend together.  Mix in the egg, egg white, extracts and lemon peel until well blended.  In a smaller bowl, combine the flour, baking powder, baking soda and salt.  Add the dry ingredients and Greek yogurt alternately to the oil mixture, ending with the dry ingredients.

Spread half of the batter into the prepared loaf pan.  Top with the mixed berry jam (or jam of your choice), leaving a small border around the edges.  Do not swirl the jam - it will do so naturally!  Top with the remaining batter and gently spread over the jam, covering the mixture evenly.

Bake 45-50 minutes or until a toothpick inserted in the center comes clean.  Cool in the pan for 10 minutes and then invert onto a wire rack and cool completely.

You can dust with powdered sugar or cover in a glaze, but I left it plain for this version!

You can see how beautifully that bit of jam swirls through the bread

and adds an extra layer of wonderful flavor....

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Low Sugar Banana Zucchini Decadent Bread!

So when  I decided to bake last night, I was going to make some variation of banana bread and then zucchini bread as both of those main ingredients were in the refrigerator literally SCREAMING to be used.  In a few more days they would have been permanent residents in the trash can!!!

I know - you read the title and thought - how can low sugar and decadent be on the same line.  Have I lost it?  Well that is a different blog post!  LOL   But seriously - it makes perfect sense to me because the decadent and unexpected ingredient is dark chocolate.  If you have been reading my blog recipes, you know I am in love with the King Arthur burgundy chunk chocolate pieces. They are sooooo good - the flavor is the best; they melt better than any chocolate chip or chunk I have ever used, and they add just enough richness without overwhelming the recipe.

I would never have thought to combine bananas and zucchini, but I will definitely be using this combination in other creations. The inspiration was not mine.  I found the basic recipe at Brown Eyed Baker. And the dark chocolate chunks just put it over the top.  I have made chocolate zucchini cake and banana muffins with chocolate chips - so it was natural to add in the chocolate.  It's always better with chocolate, right?  Well in this case, it definitely is!

LOW SUGAR BANANA-ZUCCHINI SURPRISE BREAD!!

INGREDIENTS:

3 cups all-purpose flour
1½ tsp. baking powder
1½ tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. Penzey's baking spice (mixture of bread friendly spices)
1 tsp. King Arthur vanilla bean crush
1 teaspoon salt
4 eggs
1 cup Truvia Baking Blend
1 cup vegetable oil
2 ripe bananas, mashed (about 1 cup)
2 cups shredded zucchini (used the large grate)
1 cup chopped dark chocolate (I used King Arthur Burgundy Chunks......SO GOOD!!)

DIRECTIONS:

Preheat the oven to 350 degrees.   Grease two 9x5-inch loaf pans and set aside.

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

In a large bowl, whisk the eggs. Add the Truvia Baking Blend and oil and whisk until smooth and combined. Add the bananas and whisk until well blended.  Add the flour mixture and stir gently with a rubber spatula until blended. Gently fold in the zucchini and dark chocolate pieces.

Just had to capture the marriage of the zucchini and the chopped dark chocolate.

The flavors blended perfectly and fragrance was intoxicating!!

Divide the batter evenly between the two prepared loaf pans. Bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes. (mine were done in 40-45 minutes, but there is less volume with the Truvia Baking Blend).  Cool on a wire rack for 10 minutes, then remove the bread from the pans and place on wire rack to cool completely before serving. Wrap in plastic wrap and enjoy every savory morsel.
Will keep about 5 days during cool weather.  Refrigerate if necessary.

This is truly as good as it looks!!  Another MUST TRY!!

Hope to be sharing some cards soon - working on a few in my head!!  Trying to get those creative juices flowing....... again!

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Banana Chocolate CHUNK Muffins! - low sugar

Again, I had a surplus of over-ripe bananas.  I often peel them and put them in the freezer to use in smoothies, but wanted to another fun muffin recipe. And I think I found my new favorite!  The batter itself is low sugar, so the chocolate chunks can be omitted to keep them lower in sugar and calories......but....if you can add the chunks, the intensity of the flavor is memorable... and addicting!

And I wanted to try a muffin recipe using self rising flour and I was amazed at how beautifully they rose.  It was easy to convert - you just  take out any salt and baking powder and as long as your self rising flour is fresh, they will rise perfectly.   It was fun to experiment and learn something new, even at my age!! :)

Dark chocolate makes everything healthy, right?

BANANA CHOCOLATE CHUNK MUFFINS - low sugar

adapted from King Arthur Flour Baker's Companion cookbook

1 stick butter (1/2 cup_

1/2 cup Truvia Baking Blend

1 large egg

1/2 tsp. nutmeg  (I used fresh ground)

1/2 tsp. allspice

2-3 medium ripe bananas, mashed

1/3 cup vanilla coconut milk (regular milk is fine)

2 cups self rising flour

1/2 tsp. baking soda

1/2 c. chocolate chunks (I used the Burgundy chunks from KAF)

Preheat oven to 350.  

In a mixer bow, cream the butter and Truvia baking blend until they are well-blended and smooth.  Scrape the bowl down, and add the egg, banana and milk.  In a separate bowl, whisk together the flour, spices and baking soda. Add the chocolate chunks and gently fold into the butter mixture. 

Spoon the batter into 12 greased muffin tins.   Bake the muffins for 20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let stand for 10 minutes before removing from the pan.

Oven ready...

Oh the aroma!....

Patiently waiting for them to cool...

Look at that melty chocolate....... can you say breakfast decadence??

They warm up beautifully too and taste as fresh as the day they were made.

Try to find the time to put your ripe bananas to good use baking these muffins.  

I promise you will not regret it!

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Inside-Out Pumpkin Cream Cheese Muffins - low sugar and low fat

Happy Thanksgiving!

I have been cooking a lot of soup lately, but it just didn't seem right share something that didn't have a connection to Thanksgiving, so luckily I have just the right thing!  I made these earlier in the week and they were delicious. I had picked up a container of Philadelphia cream cheese recently at the store - it was a limited edition flavor. Yes that was all it took for me to grab it - I had to try it before it was gone! And with a label of "brown sugar and cinnamon" - well how could I pass it up?  That's right - I couldn't!

I really had no idea what I was going to do with it but then a series of events occurred.  First of all, I had cooked some sugar pie pumpkins and had that wonderful fresh pumpkin just waiting to be baked into that perfect something.  And of course I have a thing for muffins  - they are just the ideal breakfast food... easy to eat, tasty, and filling.  And they complement a cup of coffee perfectly!  So it was inevitable that the pumpkin (the first I have ever cooked!) and the cream cheese blended to make this fall treat.

A new favorite!

CREAM CHEESE-FILLED PUMPKIN MUFFINS

adapted from the King Arthur website

1 cup fresh pumpkin puree (or canned)
2 large eggs
3 Tbsp. applesauce
1/4. cup Splenda Brown Sugar Blend (or 1/2 c. regular brown sugar)
1/4 cup boiled cider (King Arthur)
1/2 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1.4 tsp. ground ginger
1/4 tsp. baking spice (Penzeys Spices)
1 tsp. baking powder
3/4 tsp. baking soda (if using Splenda blend; decrease by 1/4 tsp if using regular brown sugar)
1/3 cup milk (I used vanilla Coconut milk)
1 1/2 cups white whole wheat flour

Filling:
1 container of spreadable brown sugar-cinnamon Philadelphia cream cheese
2 packets Truvia for a little extra sweetness

Preheat the oven to 400.  Line a muffin tin or spray with a non stick spray.

For the batter, whisk together the pumpkin, eggs, Splenda baking bland, applesauce, boiled cider, and all of the better ingredients except for the flour..  Mix until well combined.

Add the flour and continue mixing until completely blended.

For the filling, I just took the flavored cream cheese and stirred it until smooth and then added t packets of Truvia in order go sweeten it up just a little.

Take about 2 Tbsp. of the batter and spoon it into each greased or lined muffin cup. Be sure it covers the bottom of the cup. Then drop a heaping tablespoon of cream cheese filling onto the center of the batter, then cover with the remaining batter, about another 2 tablespoons each.

Bake for 18-20 minutes. Remove from the oven and let stand for 5 minutes before removing from the pan.   These muffins taste even better the second day The pumpkin flavor seems to intensify upon standing.

The healthy ingredients!

Fresh sugar pie pumpkin!

The batter with cream cheese filling. More batter went on top before baking.

A plate of goodness...

A sneak peek ...

This picture says it all.....

I wish everyone the happiest of Thanksgivings - and am so very grateful for my family, my friends, and the many blessings in my life that brighten each and every day.

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Banana Muffins with Dark Chocolate - low sugar and Truvia Baking Tips!

Bananas and Chocolate - what a great excuse to incorporate dark chocolate into the breakfast menu, right? Well,  these are going to be a staple. They are not overly sweet, but have just enough chocolate to make them feel decadent, without leaving overwhelming guilt in their wake!

I took this recipe and reduced the sugar with Truvia Baking Blend as I have been doing with most of the recipes of late.  I have been wondering if it made a difference in the finished product since I was reducing a quantity of an ingredient in half - so did that give me less batter in reality?  I wondered, but that was as far as I got until my friend, Nance asked a question about substituting regular Truvia for the Baking Blend.
Thank goodness Truvia has a conversion chart or you would need to have a math degree to figure it out!! But in finding that for her, I discovered some great tips for getting the best product possible when using the Baking Blend.

I will assume that you all know when you use the Blend that you reduce the sugar stated in half. So if the recipe calls for 1 cup of sugar, you substitute 1/2 cup  Truvia Baking Blend.  But here are the tips.  Add 1/4-1/2 tsp. of baking soda to help increase the volume.  And..... substitute at least 1/2 of the butter or shortening with oil.  I used both tips in this recipe and my muffins rose more and seemed a bit lighter.  I love learning the little tricks that make things look as good as they taste!!

So here is my latest muffin treat that is lower in sugar and tastes OH SO GOOD!!

Low Sugar Banana Muffins with Dark Chocolate

adapted from Buns in My Oven

1/4 cup butter, softened
1/4 cup oil
1/2 cup Truva Baking Blend
2 eggs
1 tsp. vanilla extract
2 cups flour
1 tsp. baking powder
1 1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1 bar (3.5 oz) 80% dark cocoa/dark chocolate, chopped (I used the bar from Trader Joe's)

Spray a muffin tin with non stick spray and set aside.

In a mixer, blend butter, oil and Baking Blend until creamy.  Add the eggs, one at a time and beat until they are well mixed.  Continue beating and add the vanilla.  Then add the bananas (premashed or whole if they are really ripe), and blend them in well.

Mix the flour, baking powder, baking soda, salt and cinnamon.  Gently mix into the batter and finally fold in the chopped chocolate.

Fill the muffin tin 1/2-3/4 full and bake in a 375 degree oven for 15-20 minutes.  Check to be sure they are done by inserting a toothpick in the center.  Remove and let sit for 10 minutes, and then remove from the muffin pan and let cool on a wire rack.  YUMMMMM!!!

Makes 12 large muffins.

Banana batter with chopped dark chocolate - flavor sensation!

Ready for the oven with a surprise of vanilla sugar on top!

Fresh from the oven...

Yes the first bite is THAT good!

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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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