Posts Tagged ‘Chocolate chip’

My experiment with avoiding wheat and dairy this week is so far having absolutely no effect on my nursing baby’s skin issues.  Bummer.  One good thing that has come out of it so far, however, is these delicious muffins.  I found the original recipe here, and made very few changes.  I am just not confident in gluten-free creativity yet :).

My husband actually said these were the best tasting muffins he has had in years.

Banana Nut Chocolate Chip Muffins

6 eggs

1/2 c. coconut oil

3 ripe bananas

6 dates (pitted)

1/4 c. honey

1/2 c. coconut flour

1/2 tsp. salt

1 tsp. baking soda

1 /2 c. finely chopped walnuts

1/2 c. chocolate chips (dairy-free, if needed)

Preheat your oven to 350 degrees, and proceed:

1. In a blender, combine eggs, coconut oil, bananas, dates and honey.  Blend until evenly combined.

2. In a small bowl, stir together the flour, salt and baking soda.

3. Dump the dry ingredients into the blender with the wet.  Blend again to evenly combine.  Scrape the sides as needed.

4.  Stir (don’t blend!) in the walnuts and the chocolate chips.

5.  Divide the batter evenly between 12 – 18 muffin cups (depending on how large you want them).  Bake for 20 to 25 minutes at 350 degrees.


I’ll be sharing this recipe with:

Real Food Wednesday’s

These Chicks Cooked

Full Plate Thursday


Sweet Tooth Friday

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CHRISTMAS WEEK!!!!!!!  Very exciting.  I just love weeks where special meals are part of the plan, don’t you?


Oatmeal/granola/yogurt x 2, fresh fruit

Cinnamon Raisin Biscuits, Maple Icing, fresh fruit

Soaked Waffles, Homemade Blueberry Syrup

Crockpot Overnight Steel Cut Oats, fresh fruit

Leftover Andrew’s muffins (Pumpkin Chocolate Chip), fresh fruit

Christmas Morning Breakfast: Egg Bake, Caramel Rolls, Blueberry Coffee Cake


Cheese Omelets, steamed green beans, cucumbers, carrots

Andrew’s Muffins (Pumpkin Chocolate Chip), fresh veggies

Millet, Sausage and Spinach, fresh fruit

Chili, cornbread (friends coming for lunch and they are bringing the meal :)!), veggies and fruit

Baked potatoes, steamed broccoli, apples with PB

Sandwiches, veggies

Christmas Day! (Adults are usually still stuffed from the breakfast feast, and kids will have leftover Taco Joe’s)


Leftovers & Whatevers

Cream of Chicken Soup, mashed potatoes

Vietnamese Fried Rice, fresh fruit

Pizza, veggies and fruit (really hoping for take-out here)

Beef and Barley Stew, crackers, fresh fruit

Taco Joe’s, chips, shredded cheese, guacamole, tomatoes, black olives (kinda like a sloppy joe, but with meat and beans and taco seasoning – you eat the whole thing in a bowl with the chips)

Ham dinner (with my amazing pastured pork from R Family Farms!), Baked Apples and Cranberries, Cheesy Potato Casserole, steamed green beans

Yum.  I cannot be the only one really looking forward to food this week.  I think tomorrow is our day to finally make the Peanut Butter Blossoms that are so bad for you, but so good :).  Have you finished your baking already?  What are your favorite Christmas treats this week?

Read other bloggers’ menu plans at Menu Plan Monday!

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Homemade granola bars are one of my favorite things to bake.  I serve them for breakfast, lunch and snacks.  Making a 9 x 13 pan of granola bars will serve us for lunch one day and breakfast the next.  Love it. 

As usual, this recipe is very forgiving and very versatile – use what you have and what you like.

Homemade Granola Bars

by Blessed Roots Farm (https://blessedrootsblog.wordpress.com)

2 cups quick cooking oats

2 cups rolled oats

2 cups whole wheat flour

1/2 tsp. salt

1 1/2 cups add-ins (we love raisins or dried cranberries and chocolate chips)

1 cup combination of flax seeds, flax meal, sesame seeds and/or dried coconut

1 cup chopped nuts

1/2 cup (1 stick) butter, melted and cooled

1/2 cup all natural peanut butter

3/4 – 1 cup honey

2 eggs

3 tsp. vanilla extract

Splash of milk, if needed

1.  Preheat your oven to 350 degrees.  Butter the bottom of a 9 x 13 pan using the wrapper from your stick of butter. 

2.  In a large bowl, combine all of your dry ingredients.

3.  In a small pot on the stove top, melt the butter over a low heat.  Remove from heat.  Stir in peanut butter, honey and vanilla.

4.  Add the eggs and other wet ingredients to the dry mixture and stir to combine.  Make sure everything is moist, but not wet.  If you need to add a little more honey or a splash of milk to make everything moist, do so now.

5.  Dump the contents into your greased baking pan.  Press the mixture into the pan.

6.  Bake in the preheated oven for 25 minutes or until done.


I am sharing this recipe this week with the following:

Melt in Your Mouth Mondays

Meatless Mondays

These Chicks Cooked

Full Plate Thursday

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Cranberry Walnut Chocolate Chip Breakfast Cookie

Usually once a week we eat something for breakfast that is a little special.  Cereal bars from Trader Joe’s are to my kids what dark chocolates are to me.  I don’t pretend to understand them.  But, I am more than happy to compromise once a week and grab a prepackaged something requiring me to just open the wrapper and a meal is served.  A rare occurrence, for sure, in our house.  (Well, mommy guilt requires that I add a truly healthy smoothie as well – but how hard is that, really?)

On an even more rare occasion, I actually bake cookies for breakfast.  I am not saying these qualify as a health food or anything, but they are far better than most sweet morning treats.  You can indulge and feel, well, not quite as guilty.

This week I added dried cranberries, chopped walnuts and some chocolate chips.  YUM.

Breakfast Cookies

by Blessed Roots Farm (blessedrootsblog.wordpress.com)

(This will make 4 dozen small cookies, or 2 dozen huge ones.  We like huge.)

2 sticks butter, softened

3/4 c. sucanat (brown sugar would work)

2/3 c. honey (or another 3/4 c. brown sugar)

2 eggs

2 tsp. vanilla

1/4 tsp. salt

2 c. flour (I use white whole wheat)

1/4 c. ground flax seeds

1/2 tsp. baking soda

1 tsp. baking powder

2 c. rolled oats


  • 1 1/2 tsp. cinnamon, 1 tsp. nutmeg, 1 c. dried cranberries or raisins, 1 c. chocolate chips, 2/3 c. chopped nuts

Preheat oven to 350 degrees.  In a large bowl, cream together butter, sucanat and honey.  Add eggs one at a time and stir until combined.  Mix in vanilla and salt.  In a smaller bowl, mix together flour, flax, baking soda, baking powder, and cinnamon and nutmeg if you are adding those.  Add dry ingredients to wet, and stir until combined.  Add rolled oats and stir.  Add optional add-ins like nuts or dried fruits and stir.  Drop onto prepared cookie sheets, press flat slightly, and bake for 10-14 minutes depending on the size of your cookies.

They freeze beautifully as well – eat half this week, freeze the rest, and you save yourself the work next time!


I’ll be sharing this recipe at Melt in your Mouth Mondays, Mangia Monday, Real Food Wednesday, These Chicks Cooked, Full Plate Thursday, Tidy Mom,  Fresh Bites Friday and Sweet Tooth Friday.

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Pumpkin Chocolate Chip Muffins

Another family favorite.  I just made these for lunch and had to cut the kids off at four each.  Sheesh.  I love that this recipe has minimal sweetener (and all natural – yay honey!) and butter.  I also need to take a moment and rave about the If You Care muffin cups in the picture.  These are amazing.  I have never had a single muffin stick to them.  Ever.  Highly recommend.

Pumpkin Chocolate Chip Muffins

(I always put the amount needed for 24 muffins, as there is no sense in making less if I am planning on feeding my family.  Make them all and freeze them – if there are any left.)

3 1/3 c. white whole wheat flour

2 t. baking soda

1/2 t. baking powder

1/2 t. sea salt

2 tsp. ground cinnamon

1/2 t. grated nutmeg

1/8 t. ground cloves

3/4 c. honey

1/2 c. (1 stick) butter, melted

4 large eggs, lightly beaten

1 15 oz. can pumpkin

1 c. raisins (optional)

1 c. chocolate (I could say these are optional, but c’mon.)

Preheat oven to 350 degrees F.

Mix all of the dry ingredients together in a large bowl.  Stir in raisins and chocolate chips.

Mix all of the wet ingredients together in a large bowl.

Dump the wet into the dry and mix until combined.

Prepare muffin pans by greasing or lining the cups, while you let the batter rest for 5-10 minutes.

Fill muffin cups 3/4 full.

Bake for 17-20 minutes or until done.

Join me over at Full Plate Thursday  and Turning the Table Thursday for more delicious recipes.


Credit for this recipe must be given to my friend Jane’s son, Andrew.  The first time we enjoyed these muffins, Andrew made them.  They will forever be known at our house as “Andrew’s Muffins” – thank you, Andrew (and Jane)!

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