Tag Archives: muffin recipe

Cinnamon Sugar “Duffins”

Who doesn’t love donuts? Who doesn’t love muffins? Boy, do we have a treat for you today! Enter Duffins (coined by Hungry this past weekend). What the heck is a duffin?! It has ingredients that make it taste like a donut, but it’s actually baked instead of deep fried! Holla for that!! This is one we will be coming to again and again. 

Batterrrr

Batterrrr

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Dust em!

Dust em!

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Cinnamon Sugar Duffins

Yields 12
A delicious easy way to satisfy that donut craving without all the deep fry


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Prep Time
15 min

Cook Time
12 min

Prep Time
15 min

Cook Time
12 min

For the Duffins
  1. 1 1/4 cup whole-wheat flour
  2. 1 egg
  3. 3/4 cup buttermilk (I mixed whole milk with vinegar to make buttermilk)
  4. 1/4 cup g. sugar
  5. 1/4 cup brown sugar
  6. 2 tsp cinnamon
  7. 1 1/2 tsp vanilla extract
  8. 1 1/2 tsp baking powder
  9. 1 tsp ground nutmeg
  10. 5 tbsp soft butter
For the coating
  1. 3 tbsp butter, melted
  2. 1/8 cup sugar
  3. 1 tsp cinnamon
For the Duffins
  1. Pre-heat oven to 350 degrees F and grease up your muffin sheet (can be mini or full)
  2. Mix together the egg, butter, sugars, vanilla extract until light and creamy
  3. Beat in the buttermilk (or milk + vinegar)
  4. Add the remaining ingredients in, but make sure to not over-mix
  5. Fill your muffin pan with the mixture and bake for 9-15 minutes. It’s a big range depending on what type of muffin pan you use
  6. Once done, let them cool. While you do this, create the coating
For the coating
  1. Melt the butter in a bowl
  2. Mix sugar and cinnamon together in a bowl
  3. Dip the tops of each duffin into the butter and then into the cinnamon sugar mixture
  4. Serve
Adapted from Averie Cooks
Adapted from Averie Cooks
hungry and fit http://hungryandfit.com/

There you have it. A healthier version of donuts that you don’t have to feel guilty while enjoying that same taste! These cinnamon sugar duffins are a crowd pleaser. Our favorite: delicious without the guilt. Have fun with it, let me know how it turns out for you! Make this recipe to stay hungry and fit! 

BONUS PUPPY PIC

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Whole Wheat Cinnamon Raisin Muffins

A muffin we don’t have to regret eating! Hurray! Ever since I got my new hand mixer (thanks, mum), I’ve been wanting to try out the recipes that came with it in a little booklet. This muffin recipe is from that booklet (Cuisinart), but I changed it to what I wanted it to be. These muffins are perfect to me because it’s a good ball of energy when I don’t have a lot of time to eat (mostly between clients). They are tasty, without being overly sweet, and leave you feeling great (rather than the sugar-coated, fat-loaded ones you will find elsewhere). I also made a maple orange butter to go along with it, but let’s save that for another post. This recipe is super easy too! I always value that.

Yum yum yum

Yum yum yum

  • Prep Time: 5-7 minutes
  • Bake Time: 18-20 minutes

Ingredients

  • 2 cups whole-wheat flour
  • 3 tbsp brown sugar
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 2 eggs
  • 1 cup evaporated milk
  • 1/4 cup whipped butter
  • 1/2 cup raisins

Directions

1. Pre-heat oven to 375 F. Grease up your muffin tin. I made 12 muffins, but you can make 24 mini muffins and it will take less time to bake

2. Put the flour, sugar, salt, cinnamon, and baking powder into a big bowl and mix

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3. Put the eggs in a smaller bowl and beat them until they become foamy.

4. Add the evaporated milk and butter into the egg mixture

5. Pour the small bowl of wet ingredients into the large bowl of dry ingredients. Mix everything together

6. Fold in your raisins, can be any type, I chose golden raisins

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7. Spread your mixture evenly into the muffin tins. Bake for 18-20 minutes for 12 muffins, 14-16 minutes for 24 mini muffins.

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And that’s it! Really simple, huh? My favorite pair is simple and healthy. It can’t get much better than that, at least in my opinion. Use this recipe to stay hungry and fit!

  • Question of the Day: What’s your favorite type of muffin?
BONUS KITTY PIC

 

Sajah loves the sheepskin from New Zealand!

Sajah loves the sheepskin from New Zealand!

Healthy Banana Nut Muffins

These muffins are one of the best guilt-free, low-calorie, satisfying snacks for your everyday needs. Also, our bananas were nearly black. And that’s when you know it’s time for one of the many banana recipes. And being right after Thanksgiving, this was an easy choice. I added pecans for a little extra protein and healthy fat. Also, they were leftover from our sweet potato casserole. You gotta use what you got! This recipe is ridiculously easy, in fact I made two batches. And it’s uber healthy with plenty of fiber since it uses whole-wheat flour. Only takes about 15 minutes to cook and less to prepare.

Look how black these are

Look how black these are

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  • Prep Time10-15 minutes
  • Baking Time: 15-18 minutes

Ingredients

  • 1 3/4 cups whole-wheat flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2-3 bananas
  • 2 eggs
  • 1/3 cup honey
  • 1/3 cup olive oil
  • 1/2 cup chopped pecans
  • 1/4 cup hot water

Directions

  • Pre-heat the oven to 350 degrees F and grease your muffin tin
  • Mix together the dry ingredients (flour, salt, & baking soda) in a small bowl

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  • In another bowl, pour the honey and oil in and whisk it up until it’s totally mixed together
  • Now crack those eggs and mix it up with the honey and oil

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  • Next, we want to mash those black bananas into a nice gooey mess. I like a few chunks of banana because that’s always fun to bite into when it’s cooked. Spoon in the bananas and stir into the wet mixture.
mashmashmash

mashmashmash

  • Okay! Now it’s time to marry the dry and wet ingredients. Slowly stir in the dry mixture into the wet, alternating with the hot water. Do this until both the flour mixture and hot water are gone.
delicious batter

delicious batter

  • Now it’s time to chop up those pecans into quarters and stir them into our beautiful mix.
Chop chop!

Chop chop!

  • Almost there! Now we want to spoon the mixture into each spot in your muffin tin, and try to make them all equal if you can.

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  • Put into the oven for around 15-18 minutes. Stick a fork or toothpick in the middle to see if they’re done. If there’s tons of batter on the toothpick, leave it for a few minutes.
  • Let cool for a few minutes and then slowly scrape them out!
Oh, the glory!

Oh, the glory!

This recipe came out beautifully. The muffins were moist, not too sweet, and full of whole-wheat goodness. They are perfect for Chris when he has to eat breakfast on the run and perfect for me to shove in my face between clients. Don’t miss out on this easy, healthy recipe! Bake these delicious muffins to stay hungry and fit!

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  • Question of the Day: What are your favorite quick baking snacks? 

BONUS KITTY PIC

Nymeria and Piper, the dog, got along great!

Nymeria and Piper, the dog, got along great!

Scrumptious Whole-Wheat Banana Date Muffins

We had dates and bananas that needed to be used. Okay maybe the dates didn’t need to be used since they last forever, but I’ve been wanting to try this. Like my other muffin recipe (which this one is actually based on), it’s super simple and quick to do. I threw this together late last night after a leg workout. It’s very healthy, estimated at about 167 calories with 3 grams of protein and fiber! Not too shabby.

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  • Prep Time: 7 minutes
  • Bake Time: 15-20 minutes

Ingredients

  • 1 3/4 cups whole wheat flour
  • 10 dates
  • 1 tsp baking soda
  • 1/2 teaspoon salt
  • 1/3 cup olive oil
  • 3/8 cup honey [a little more than 1/3]
  • 2 eggs
  • 2 bananas mashed
  • 1/4 cup hot water

Directions

  • In a small bowl, mix together dry ingredients: whole-wheat flour, salt, and baking soda

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  • Chop up your dates, 5 into little pieces, 5 into long quarters

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  • Put dry ingredients to the side and get a bigger mixing bowl. Put the olive oil and honey into big bowl and whisk!

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  • Crack both eggs and drop them in. Whisk away!
  • Now, mash your bananas so they are nice and smooth. Scrape the bananas into the wet mixture
  • Add the finely chopped dates (don’t put in the long date quarters)

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  • Slowly stir in the dry ingredients into the wet ingredients, alternating with pouring in hot water

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  • Grease your muffin tin and pour them in. Make sure they don’t overflow, but you want them high enough so they puff over the top when baked.

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  • Top each muffin with the quarter slivers of dates we cut ahead of time as a garnish!

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  • Bake for 15-20 minutes. Mine took about 17 minutes

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And enjoy! Oh they are SO good warm right out of the oven. And of course, before I brought them into work, I had to taste test them. And…I approve! Another fail-proof recipe to enjoy and not feel the slightest guilt eating them.

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BONUS KITTY PIC 

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Nymeria cuddling Chris