Marvelous Muffins

Banana Chocolate Chip Muffins


-3 ripe bananas

-1 egg

-⅓ cup buttermilk

-½ cup granulated sugar

-½ cup dark brown sugar

-1 ½ cups flour

-1 tsp baking soda

-1 tsp salt

-½ cup mini chocolate chips



  1. Preheat oven to 350 degrees F.
  2. Line muffin pans with 15 muffin liners.
  3. Throw everything except chocolate chips into a mixer and mix for about 1 minute.
  4. Stir in chocolate chips.
  5. Fill liners about ¾ full.
  6. Put in oven for about 20 minutes, use a toothpick to make sure they are done. Cool slightly in the pan, then put on a wire rack to cool.
  7. Fiber Rich Apple and Carrot Muffins


    Serves: 12



    -1 cup Hodgson Mill Multi Grain Hot Cereal

    -1 cup white flour, unbleached

    -1 tbsp baking powder

    -1 tsp baking soda

    -½ tsp salt

    -½ cup sugar

    -1 cup carrots, shredded

    -1 cup apples, peeled and chopped

    -½ cup milk

    -4 egg whites (or 2 eggs)

    -¼ cup olive oil

    -1 tsp vanilla

    -½ cup walnuts, chopped



  8. Preheat oven to 400 degrees F.
  9. Line 12 muffin cups with paper liner or grease muffin cups.
  10. Mix dry ingredients together. Add remaining ingredients and mix until blended.
  11. Batter will be thick; spoon into muffin cups.
  12. Bake 15-22 minutes, until golden brown.       Michelle Zander

Devil’s Food Cherry Chocolate Breakfast Muffins


Most muffins have so much fat and sugar, they are really dessert in disguise. The opposite is true here: With fiber-rich whole grains standing in for insulin-spiking refined white flour, plus yogurt and olive oil subbing for butter, this surprisingly fudgy cake tastes almost too decadent to eat first thing. Almost.


Serves: 12



-½ cup boiling water

-6 tbsp unsweetened natural cocoa powder

-2 tsp finely ground coffee

-1 tsp vanilla extract

-1 ¼ cups oat flour

-¾ cup whole-wheat pastry flour

-1 ½ tsp baking soda

-¼ tsp salt

-¾ cup granulated sugar

-¼ cup olive oil

-1 egg

-½ cup plain Greek yogurt

-2 cups fresh cherries (or frozen, thawed), chopped



  1. Heat the oven to 400 degrees F.
  2. Line a 12-cup muffin tin with liners.
  3. Place the water in a small bowl and add the cocoa powder, coffee, and vanilla. Whisk well, until a thick mixture forms. Set aside to cool for 5 minutes.
  4. In a large bowl, mix together the flours, baking soda, and salt.
  5. In a separate large bowl, add the sugar, olive oil, and egg. Whisk to combine well.
  6. Add the yogurt and stir with a wooden spoon until just combined. Add half the flour mixture and stir until just combined. Add the chocolate mixture and stir a few times. Add the remaining flour mixture and cherries, stir until combined. Do not overmix.
  7. Spoon the batter into the muffin tin, filling each cup almost to the top.
  8. Bake 10 to 15 minutes, until the muffins spring back to the touch. Remove the muffins from the tin and cool completely on a wire rack.


-Carolyn Shaffer, from “The Drop 10 Diet Cookbook”