Cream cheese, raspberries and chocolate chips come together in this light and fluffy whole wheat muffin! Great for when you’re on the go or when you need a sweet healthy snack. Ready in under 30 mins!
I have been working out like a crazy person. This means I actually work up at 7am on Sunday to go to yoga sculpt. Please note that I’m definitely not a morning person. Total night owl. For example, I’m writing this post at midnight.
Regardless, working out makes me feel wonderful. With each workout, I’m gaining strength and confidence. In addition, I’m also really trying to clean up my diet and focus on high protein, whole foods. Have you ever noticed that after a week or two of eating healthier, your body actually starts to crave more nutritious foods? I have! Lately I can’t stop eating carrots and mustard, or fresh oranges and grapefruit. Smoothies, too! I have been making a smoothie every morning and night.
But, here’s the problem: I’m prone to depriving myself; it almost comes natural to me because of past habits during college. I’m not sure I’m ready to share those details with you all just yet but now that I’m a little bit older, I’ve realized that it’s all about balance and appreciating yourself, your body and soul, and enjoying those little treats and moments in life.
And you know what’s the perfect indulgence to me? A fluffy, warm chocolate chip muffin spread with crunchy almond butter. Of course, I just had to make them better for you…
There are so many reasons why these muffins are THE BEST and of course, I have to explain just about every single one of them.
Chocolate chips and raspberries: That combo is always a winner in my weirdo mind and this muffin is balanced just right with sweetness from the chocolate and a little tartness from the raspberries, but you can totally make it any combo you’d like!
Whipped Cream cheese: The whipped cream cheese is actually lighter in fat and calories so it replaces any butter that would normally be in a muffin recipe, yet still keeps these low in fat. Plus, you get a little smidgen of cream cheese flavor that makes you think you’re enjoying something much more indulgent.
Whole Wheat Pastry Flour: I love whole wheat pastry flour for it’s light and fluffy texture. If you don’t have it available, feel free to use regular whole wheat or white whole wheat.
Brown Sugar: I only used 1/3 cup of brown sugar in this recipe, but I’m confident you could reduce it to 1/4 cup with great results.
Healthy Chai-Spiced Pumpkin Oatmeal Muffins with a lovely vanilla bean cream cheese glaze!
I spent last night catching up with one of my best friends; we don’t live near each other so it’s wonderful being able to chat for an hour or two. Unfortunately I haven’t seen her in almost a year, but I think a trip to Chicago for New Years is in the works now!
Speaking of Chicago, I’m actually headed there over Thanksgiving and couldn’t be more thrilled! Michgan Ave, high rises, shopping, incredible food, and that gorgeous water. For some reason that city speaks to my heart.
It just so happens that food also speaks to my heart (obviously). Lately, I can’t get enough pumpkin! Wait a sec. I can never have enough pumpkin. If you guys have been reading my blog, you know it’s just one of my serious obsessions. I’m even asking for pumpkin pie for my birthday this year! Weird, I know… but what else can you expect from me?
I’ve been hoarding these pumpkin oatmeal muffins for a good month! Shame on me. I’m sorry to do that to you.
To be honest, I couldn’t even remember what they tasted like so I convinced myself to test the recipe once more before posting; I will never forgot these again. The muffins were superb, full of pumpkin and chai flavors, and incredibly moist. Seriously probably my favorite muffin ever. EVER you guys!
In search of healthy muffin recipes? Look no further…
Hope you guys all had a great weekend!
Yesterday my Mom and I went on a lovely 20 mile bike ride through gorgeous Minnesota trails. I loved riding outdoors again; it had been too long! Of course now my legs are killing me, but I suppose that’s a good thing.
It occurred to me that I get incredibly hungry both during and after my rides, and so it’s probably a good idea to pack healthy snacks with me to provide me with extra energy. Granola bars are great and all but come on, who doesn’t love a lovely little muffin to snack on?! Obviously I’m a MUFFIN LOVER FOR LIFE and today I’m sharing my favorite muffin recipes from my blog.
All of these healthy muffin recipes have a few things in common: they’re healthy, focus on clean ingredients, and are all under 200 calories! They really are the perfect breakfast or snack — plus they’re freezer friendly, too! It’s great to have grab ‘n go breakfasts just in case you wake up late, or even for a kid’s lunchbox treat! Just pop them in the microwave for about a minute and you’re good to go!
Zucchini Banana Chocolate Chip Muffins are healthy, moist and insanely delicious! Who wants one?!
Random Friday posts are good sometimes, right? They add a little jazz in between the food porn shots.
And so, here we go. I’m telling you 10 random things about me. There’s no rhyme or reason to it!
Ahhhhh I live for the weekends, and this last one was just so lovely and relaxing. I mean who doesn’t love laying in bed an extra half hour on Saturday mornings? These days, it’s a luxury.
That being said, I’m starting to realize that I can no longer be sleep deprived, over-caffeinate myself, and still function like a normal human being. My habits of staying up until 1AM on the weekdays are starting to wear on me. Also, I should make a note to stop checking my email at 3AM. Clearly I have no idea what the term ‘unplugged’ means.
Oh well. On to more exciting things…
On Saturday I found 10 bananas in a brown paper bag that I had purchased eariler in the week. Thank goodness because I was in a baking mood! MUFFINS, BREADS, COOKIES… I can’t stop.
Bananas are my absolute favorite! They pack potassium and digestible (good-for-you) carbs. So, what does this mean? Well, they give your body fuel and pretty much make you feel like a rock star. But not the kind of rock stars that do drugs.
In all seriousness, I love baking with bananas because they add moisture, act as a binder, and have enough flavor where you don’t need to add additional sugar.
Have you guys seen all of the new peanut butter flavors popping up? What a dream.
Wait, maybe that’s just a dream for me? You know I love my nut buttahhhhhhhhhh. Here’s a confession: I secretly want to have a pantry devoted to all of the nut butters I can hoard. (Probably a bad idea for my waistline, although I think my tastebuds would appreciate it very much.)
Did you know that today is National Chocolate Chip Cookie Day?! You think I would have made you a cookie recipe but nope; you get good old healthy bran muffins.
In reality, they’re actually really, really good bran muffins! Come on, you know I wouldn’t lie to you.
This past weekend was tough! I was in the midst of a juice cleanse and could not stop thinking about how much I wanted a salad the size of my face. Or grilled fish with a glass of wine followed by some Fro Yo with major amounts of sprinkles and pink-frosted animal crackers.
Then to make matters worse, I watched The Food Network again. They were playing Red Lobster commercials which nearly caused me to drool on myself. I guess you could say my cravings were pretty ridiculous; then again it was probably my own fault for watching Diners, Drive-ins, and Dives.
There is good news though: I truly feel incredible and since I enjoy sharing my discoveries with you, I journaled my experience with the cleanse. I plan on posting it sometime this week. Perhaps it will inspire you, too!
Okay enough chatting, can we get to the muffins?
Every week on Instagram I’m posting some new photo of muffins that I’ve baked. You’d think I’m running some sort of bakery out of my house but nope, just a huge fan of compact little flavor bombs for breakfast.
And yes, I just referred to muffins as “compact flavor bombs”… Who the hell am I?
Do you know who I wish I was? Beyonce. I mean did you guys see her last night during the half-time show? What a goddess! Seriously, can someone just explain to me how to jump around with 6-inch heels and a microphone in some tiny outfit? These are skills they need to teach you in college. Maybe I can practice next time I make muffins? Yes, definitely… look for the Instagram pics.
Just kidding, I’ll stick to the things I do best for now. You know like baking muffins with fresh strawberries, sweet bananas, healthy oats, and a bit of chocolate chips? That’s just how my brain works.
In fact, I think it may be one of the best combinations out there. However whatever they put in my margaritas is also up top on my list. But margaritas and muffins aren’t quite the same so we’ll revert back to the subject of baked goods. I apologize, it’s Monday.
The past week my diet has consisted of chicken noodle soup, saltine crackers, hot chocolate, and popcorn. I was stuck in bed battling a terrible cold; and I think I ate about three giant bags of cough drops. At one point I even went to the grocery store in my pajamas because I was too lazy to change. I don’t know it was weird, I felt like if I didn’t have ginger ale my life would end or something. Clearly my fever made me a tiny delusional and a whole lot of dramatic.
Anyway I’m getting a little sidetracked here. All I really want to do is bring you healthy whole grain muffins to start your year off right.
These muffins are made with whole wheat flour, coconut flakes, carrots, raisins, and walnuts. I used applesauce instead a bunch of oil to save calories; this also keeps the muffins moist along with the almond milk.
I find these muffins necessary during those mornings when I find myself waking up 15 minutes before work. Usually I individually wrap mine in plastic wrap and freeze them so that all I have to do is pop them in the microwave in the morning.