Lava Cake for One


Sometimes you are craving dessert, but don’t want to make a large batch of cookies or a whole cake, am I right? With this chocolate lava cake recipe, you can quickly make a personal dessert and not have to worry about making too much for just one person. You can also double the recipe to make two. The key to a good lava cake is beating the eggs really well to create air bubbles – this keeps the batter nice and light, so it can rise in the oven. This warm chocolate lava cake is best served right out of the oven with a scoop of vanilla ice cream and raspberries.


Lava Cake for One


  • 2 Tbsp. semi-sweet chocolate chips
  • 1 Tbsp. butter
  • 1 Tbsp. heavy cream or milk
  • 1 egg
  • 1/4 tsp. vanilla extract
  • Pinch of salt
  • 1 Tbsp. granulated sugar
  • 2 Tbsp. flour


  1. Preheat the oven to 425 degrees F.
  2. In a small dish, microwave the chocolate chips, butter and milk for 20 seconds. Stir and repeat until melted.
  3. Add the egg, vanilla, salt, sugar and flour to a small Magic Bullet cup and blend for 20 seconds.
  4. Pour the egg mixture into the melted chocolate mixture and stir with a spatula until well blended.
  5. Transfer the batter to a greased 4-inch ramekin.
  6. Bake for 10 minutes, just until the top of the cake is firm to touch.

Makes 1 lava cake


Easy Whipped Cream


I went to dinner at a friend’s house the other night and he made the most incredible dessert: whipped cream and ginger cookies. Yes, that’s it. So simple, yes? What made it even more interesting was learning that he made the whipped cream in his blender. I have never thought of trying this before, so of course a few days later, I decided to try it in my Magic Bullet. I was surprised at how quickly my whipped cream was ready! Preparing it in my Magic Bullet took me less time than using my hand mixer or standalone mixer! It can’t get any easier.




Easy Whipped Cream


  • 1 cup heavy whipping cream
  • 1 tbsp granulated sugar
  • 1/2 tsp vanilla extract


  1. Add heavy cream to a Magic Bullet cup.
  2. Blend for 15 seconds, then shake and repeat once more.
  3. Open and add the sugar and vanilla, shake, and continue to blend for 15 second intervals. After only a few times of repeating this, you should get whipped cream!
  4. Add to your favorite dessert.

Makes ~ 1 cup whipped cream


Banana Brownies


I have a really yummy treat for you today: chewy, fudgey, chocolatey banana brownies. How did this delicious creation come about? Once again, I found myself with one banana on the verge of going bad. One banana is not really enough for banana bread, or even banana muffins, so I started thinking of what else I could do with it. This recipe is a healthier brownie recipe, the banana makes the brownies so moist, you use much less butter and oil than you would in regular brownies. The problem with these “healthier brownies” is that I feel less guilty eating them and eat MORE than usual!

The banana gives these brownies a great flavor – it goes perfect with chocolate! Don’t forget to eat them warm with a cold glass of milk.





Banana Brownies


  • ¼ cup plain yogurt
  • ⅓ cup granulated sugar
  • 2 tbsp butter, melted
  • 1 ripe banana
  • 1 large egg
  • ½ tsp instant coffee granules
  • ½ tsp almond extract (can also use vanilla)
  • ¼ cup unsweetened cocoa
  • ¼ tsp baking powder
  • ⅛ tsp salt
  • ½ cup all-purpose flour
  • Chopped walnuts for topping


  1. Preheat oven to 350° F.
  2. Blend together butter, sugar, yogurt and banana in a Magic Bullet cup.
  3. Add egg and almond extract and pulse a few times until mixed well.
  4. Add the coffee granules, cocoa powder, baking powder and salt. Lastly, add the flour a little at a time, pulsing in-between, until everything is well blended.
  5. Transfer the batter using a spatula to a greased 8×8-inch baking dish.
  6. Top with walnuts.
  7. Bake for 20 minutes, until a wooden pick inserted in center comes out clean (*if you want them more fudgy, take out a little early).
  8. Cool for at least 30 minutes before cutting.

Makes 9 brownies


Banana Pie Smoothie


This banana pie smoothie tastes just like a banana cream pie in a glass! My favorite thing about it is the graham cracker crust topping. Freeze the bananas ahead of time (already peeled and chopped in half). I like this smoothie really cold, so I also like to add some ice, too. You can make this smoothie for breakfast, as an afternoon snack, or as a healthy dessert alternative!


Banana Pie Smoothie


  • 1 banana, frozen
  • ½ cup plain, non-fat yogurt
  • ¼ cup milk
  • ½ tsp vanilla extract
  • 2 tbsp graham cracker crumbs, plus more for topping
  • 3 ice cubes
  • Whipped cream for topping


  1. Slice the frozen banana into bite-sized pieces.
  2. Add all ingredients to a Magic Bullet cup and blend until combined.
  3. Top with whipped cream and graham cracker crumbs.

Makes 1 smoothie


Skinny Banana Cookies


I discovered the healthiest cookie recipe, ever! These banana cookies are “skinny” because they are only made with ripe bananas, pecans and oats with a little chocolate drizzled on top. There is no butter, no sugar, no flour, just bananas, pecans and oats (making them vegan, too!) You have to try these. They have a really strong banana flavor, which I love. Finally, a healthy low-fat cookie that actually tastes good. You can even eat these for breakfast! The chocolate drizzled over the top gives them a nice presentation, and who can resist a little chocolate on their cookies?





Skinny Banana Cookies


  • 1½ ripe bananas
  • 1 cup oats
  • ¼ cup pecans
  • ¼ cup semi-sweet chocolate chips


  1. Preheat oven to 350 degrees F.
  2. Add oats, pecans and bananas to your Magic Bullet cup.
  3. Pulse a few times to combine the ingredients, leaving some whole oats for texture.
  4. Mix the batter with a spoon so it is even.
  5. Use a teaspoon to drop balls of dough on a cookie sheet.
  6. Bake for 10-12 minutes.
  7. Melt chocolate chips in a microwave-safe bowl 30 seconds at a time until melted, then transfer with a spoon to a plastic baggy with a hole cut in the corner.
  8. Drizzle the melted chocolate over the cookies.

Makes 12 cookies


Easy Blackberry Purée


Blackberries don’t get as much hype as other superfoods, but they contain a large amount of antioxidants and other healthy nutrients. I like to blend them up into a sweet sauce that can be used as a topping for a variety of classic breakfast dishes (pancakes, waffles, french toast, etc.). When I am in the mood for something lighter, I like to mix it into some plain yogurt for some additional health benefits. It also makes the perfect topping for vanilla ice cream when heated up… yum!




Easy Blackberry Purée


  • 1/2 cup fresh blackberries
  • 1/2 tsp fresh lemon juice
  • 1 tsp granulated sugar


  1. Add all ingredients to a small Magic Bullet cup and pulse several times until well blended.
  2. Add additional sugar to taste.
  3. Heat up before serving, if desired.

Makes 1/2 cup purée


Corn Bread Muffins


Corn bread is one of those comforting foods that always gets people excited and it is a great addition to your lunch or dinner table. My favorite foods to pair with include chili, BBQ ribs, and fried chicken. You can whip a batch of these corn bread muffins up in no time with the Magic Bullet. No need for the extra work cutting a loaf, since each person can grab an individual muffin. A hint of honey sweetens these corn bread muffins up. They are best served warm, topped with butter.




Corn Bread Muffins


  • 3/4 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/2 cup sugar
  • 2 eggs
  • 3/4 cup milk
  • 1/2 cup melted butter
  • 3 tbsp honey


  1.  Preheat oven to 400 degrees F.
  2. Add all ingredients to a Magic Bullet blender and blend until batter is smooth and combined.
  3. Spoon batter into a paper cup-lined muffin pan, filling each cup 3/4 full.
  4. Bake for 12-15 minutes, until a toothpick inserted in the center comes out dry.
  5. Serve warm with butter.

Makes 12 muffins


Super Bran Muffins


These bran muffins are the perfect wholesome muffins to start off your day. Muffins have a bad reputation as an unhealthy breakfast food, but I love bran muffins because they are so much healthier for you than other types of muffins. They have the most fiber and the least amount of fat and sugar. The most fun part is deciding what to put in them – I added chopped dried apricots, walnuts and chopped fresh granny smith apple to these super bran muffins. You can add things like raisins, carrots, zucchini, pecans, etc. Get creative!






Super Bran Muffins


  • 1½ cups bran cereal
  • 2 tbsp butter, melted
  • ½ cup milk
  • ¼ cup plain yogurt
  • 1 egg
  • ¼ cup oats
  • ⅓ cup brown sugar
  • 1 tbsp honey
  • ¾ cup whole wheat flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ ripe banana, mashed
  • ¼ cup chopped dried apricots
  • ½ granny smith apple, peeled and chopped


  1. Preheat oven to 375 degrees F.
  2. Add bran cereal, butter, milk, yogurt and egg to a Magic Bullet pitcher and pulse a few times.
  3. Add the oats and flour and pulse a few more times.
  4. Use a spoon to stir in the rest of the ingredients by hand until just blended.
  5. Spoon into a paper cup-lined muffin pan.
  6. Bake for 16 minutes, until a toothpick comes out clean and tops are firm.
  7. Cool for 15 minutes before serving.

Makes 12 muffins


Wouldn’t it be the most amazing thing ever if donuts could be low in fat and still taste delicious? Well, they can be! By baking donuts instead of frying them, they become  less fattening, yet still absolutely satisfying. I made these cinnamon sugar donuts with a mini donut pan. They are so small that they bake very quickly in the oven. I also used my cinnamon and sugar grinder that I found at Trader Joe’s, but you can also just mix some granulated sugar and cinnamon together in a bowl for the topping. The donuts themselves are not very sweet, so the extra sugar on top is the perfect compliment!




Baked Mini Cinnamon Sugar Donuts


  • 1 cup all-purpose flour
  • ½ cup sugar
  • 1 tsp baking powder
  • Pinch of nutmeg
  • ¼ tsp salt
  • ½ tsp cinnamon
  • 2 large eggs
  • 3 tbsp vegetable oil
  • 2 tbsp plain yogurt
  • 1 tbsp butter
  • Cinnamon sugar (you can mix equal parts cinnamon and sugar – about a tbsp each)


  1.  Preheat oven to 375 degrees F.
  2. Add all ingredients to a Magic Bullet blender and blend. Use a spatula to scrape down the sides, then blend again until the batter is well combined.
  3. Spoon the batter into a greased mini donut pan and bake for 7 minutes, until tops are firm and spring back when lightly pressed.
  4. Gently remove from the pan to cool.
  5. Melt the butter in a small skillet, then dip the top of the donuts into the melted butter and into the cinnamon sugar.

Makes 12 miniature donuts


There is nothing like a big bowl of chocolate banana pudding waiting for you in the fridge after a long day to pick up your spirits. Instead of those fattening egg yolks and heavy cream, this pudding is made with bananas for a healthier spin. You can prepare a whole batch ahead of time so you have enough to last a few days. Talk about a quick, easy dessert! The next time you are craving chocolate pudding, try whipping up a chocolate banana pudding in your Magic Bullet. Top with bananas and sliced almonds.



Chocolate Banana Pudding


  • 1 1/4 cups milk
  • 1 banana
  • 1/4 cup unsweetened cocoa powder
  • 1 tbsp semi-sweet chocolate chips, melted
  • 3 tbsp cornstarch
  • 1 tsp vanilla extract
  • Sliced almonds for topping


  1. Add milk a little at a time to the cornstarch in a small bowl, mixing together using a fork until combined (this avoids lumps).
  2. Add all ingredients except the vanilla and sliced almonds to a Magic Bullet cup and blend until creamy.
  3. Heat in a skillet for 5 minutes on medium heat while stirring or in the microwave for three 15 second intervals, stirring in-between to thicken.
  4. Pour into 4 glasses and cover with plastic wrap, pressing down onto the pudding to completely seal.
  5. Chill in the refrigerator for at least 30 minutes before serving.

Makes 4 glasses