Peanut butter is delicious, and muffins are a wonderful treat. It was only a matter of time before we combined the two. This peanut butter muffin recipe is easy and super tasty. It’s a great balance of flavors that isn’t too rich, but filling enough to leave you satisfied.
Peanut Butter Muffin Recipe
- 1/2 cup peanut butter
- 1/4 cup sugar
- 3/4 cup flour
- 1 egg
- 1/2 cup low-fat milk
- 1/2 tsp. salt
- 1/2 tbsp. baking powder
- Combine peanut butter, milk, egg and baking powder in Magic Bullet and blend.
- Gradually blend in flour until thoroughly combined.
- Add to slightly oiled cupcake tray and cook at 350 degrees for 12 to 15 minutes.
- Top it off with a few dabs of your favorite jam or jelly to give it a sweet kick!
I’ve been making these cupcakes a long time for my kiddos, and they just love them! They are just the right amount of sweetness where no frosting is needed! Sweet potato purees work just as well as banana purees, so if you have extra sweet potato after making these muffins, then save them and add them into your next banana bread recipe!
Dairy-Free Sweet Potato Cupcake Recipe
- 2 large sweet potatoes, peeled and diced
- 1.5 cups white whole wheat flour
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. salt
- 3/4 tsp. baking powder
- 3/4tsp. baking soda
- 1 cup non dairy milk + 1 tsp. vinegar, mixed
- 1/3 cup melted coconut oil, cooled
- 1/2 cup pure cane sugar
- 1/2 cup coconut sugar
- 1 tsp. vanilla
- Add sweet potatoes to a steamer basket, and cook for about 10-15 minutes, or until soft.
- Add potatoes to the Magic Bullet and blend until creamy. If needed, add a little cooking liquid to make the blending easier. Reserve 2 cups for this recipe.
- In a medium bowl, sift together flour, spices, salt, and baking powder and baking soda.
- In separate bowl add potatoes, milk, oil, sugars, and vanilla. Whisk together, then add dry ingredients and mix together.
- Preheat oven to 350 degrees.
- Scoop batter into prepared muffin tins and bake for 22-27 minutes.
- Let cool, then sprinkle with powdered sugar if desired.
These days, there are many so-called healthy cookie recipes out there. This chocolate chip quinoa cookie recipe is one of my favorite healthy cookie recipes, because it still tastes like a satisfying dessert! It is made without butter, but instead creamy peanut butter and applesauce to give it a soft texture. Oats and quinoa give these cookies iron and protein. You won’t be disappointed! My whole family loves these.
Chocolate Chip Quinoa Cookie Recipe
- 1/2 cup cooked quinoa
- 1/2 cup rolled oats
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 cup applesauce
- 1/4 cup creamy peanut butter
- 1/2 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 cup sour cream
- 1/2 cup semisweet chocolate chips
- Preheat the oven to 375 degrees F.
- Add all ingredients except the chocolate chips to a Magic Bullet pitcher and pulse a few times until the ingredients are combined. Add milk if needed, but not too much – the dough should be well formed and not runny.
- Stir in the chocolate chips by hand.
- Scoop out tablespoons of dough onto a greased baking sheet and bake the cookies in the oven for 20 minutes.
Makes 12 cookies
Almonds are magical. They’re healthy, rich, tasty… and extremely versatile! Either on their own, whole or halved as a tasty topper, or, with the Magic Bullet’s help, ground into a useful mixture. This recipe mixes almond grounds into a delicious muffin that’ll satisfy any sweet tooth.
Almond Muffin Recipe
- 1/2 cup almonds
- 1/2 tsp. almond extract
- 1 1/2 cup flour
- 3/4 cup milk
- 1/4 tsp. cinnamon
- 1/3 cup Oil
- 1/3 cup sugar
- 3 tsp. baking powder
- Pinch of salt
- Blend almonds in Magic Bullet.
- In mixing bowl, whisk together egg, almond extract, oil and milk.
- Combine mixture with ground almonds, flour, sugar, cinnamon, baking powder and salt.
- Add mixture to oiled cupcake tin and bake at 390 degrees for 15 minutes.
There’s nothing like a homemade muffin!
Looking for a new low-fat, healthy dessert to try this Fall? You are going to love this pumpkin “nice cream.” What do I mean by “nice cream?” If you haven’t heard about nice cream yet, you are in for a treat. It is basically ice cream without the fat and calories. Whhhaaat?? Yes, it’s true. The secret is frozen bananas. Frozen bananas add an amazing ice cream-like texture without bringing an overpowering banana flavor to the dessert. Combine frozen bananas with anything to make your favorite ice cream into nice cream, including pumpkin puree!
You can enjoy this treat right away, or pop it in the freezer for later (just thaw about 20 minutes before you want to eat it).
Pumpkin “Nice Cream” Recipe
- 1/2 cup organic pumpkin puree
- 2 bananas, frozen
- 1/4 tsp pumpkin pie spice (optional)
- Chopped pecans for topping
- Milk, as needed
- Add the pumpkin puree, frozen bananas, and spice to a Magic Bullet cup and blend. Add milk as needed, start will less, if too much milk is added the end result will be too runny.
- Top with chopped pecans.
Makes ~1 cup
Who hasn’t gone to their local carnival and been excited to pick up some shaved ice? It’s one of those memories that everyone shares a variation of. Now, with help from the Magic Bullet, you’ll be able to relive that delicious nostalgia in your own kitchen!
While traditional shaved ice recipes call for a fruity syrup to be drizzled over the top of your ice, I prefer a more natural sweetness like maple syrup. It doesn’t take a lot to sweeten the whole cup, and the natural spices provide the perfect compliment to the chilly ice.
Maple Shaved Ice Recipe
- 1 1/2 cups ice cubes
- 1/2 to 1 tbsp. maple syrup
- Blend your ice cubes in the Magic Bullet, and then drizzle the maple syrup over top. It’s so simple!
- It only takes about ninety seconds to feel like a kid again!
This moist, spiced raisin carrot bread loaf is made with whole wheat flour and tastes just like carrot cake (even though it is much healthier!). The Magic Bullet does all the work by blending all of the ingredients together, leaving the carrots and raisins to stir in last before popping it into the oven. While it is baking, this carrot loaf makes your home smell amazing. Bake as a gift for a friend, or enjoy it all yourself (we won’t tell). It is good enough to eat alone, but you can also spread cinnamon cream cheese, butter or applesauce on top for extra yumminess.
Whole Wheat Raisin Carrot Loaf Recipe
- 2 eggs
- 1 cup sugar
- 2/3 cup vegetable oil
- 1 cups whole wheat flour
- 1/2 cup all-purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups finely grated carrots
- 1 cup raisins
- Preheat oven to 350 degrees F.
- Add all ingredients, except for the carrots and raisins, to your Tall Cup and blend.
- Pour the batter into a greased 9×5 inch loaf pan and stir in the carrots and raisins.
- Bake for 50 minutes-1 hour, until a toothpick comes out clean.
- Cool before serving.
Makes 1 9x5x3 inch loaf
Ice cream is so much better when it’s homemade. You have more control over the ingredients, portions and flavor proportions, not to mention the rewarding satisfaction of a job well done! This recipe combines banana and cocoa powder for a light and delicious ice cream you’ll be making after every meal.
- 1 1/2 Bananas
- 3 Tbsp cocoa powder
- 1/2 tsp vanilla
- 2 Tbsp cream
1) Chop bananas and freeze for at least two to three hours.
2) Combine frozen bananas with cocoa powder, vanilla and cream in Magic Bullet and blend.
Meet your new favorite dessert!
During the summer all my family wants are ice cold treats, especially ice cream! It’s easy to buy your favorite ice cream and stock up your freezer for when a craving calls! But, as a mom of 3 active girls, sometimes the summer days can be long and there is always an activity needed to be done. Making ice cream has become one of our favorite things to do together! We can use whatever ingredients we have on hand, and we have fun coming up with flavors! I also don’t feel bad because I know the ingredients we use are wholesome and not over-processed! I definitely win at being a mom during those times 😉
- 2 cans coconut milk (full fat or light)
- ½ cup pure maple syrup
- ¾ cup vegan chocolate chips, or regular chopped dark chocolate
- Using your Magic Bullet, add coconut milk, syrup, and ½ cup of the chocolate into the larger cup. (If using the smaller sizes just divide the ingredients and blend.)
- Blend for about 30 seconds.
- Add your chocolate chips to the mixture, and pour the mix into an ice cream machine. Make ice cream based on your machines directions. You can get a great ice cream machine for under $30 right here.
- Eat immediately after ice cream is done, or let is set in the freezer. If it’s frozen solid, which is will, let it sit out for 10-15 minutes and it will be ready to eat and scoop!
If you like sweet potatoes, you’re in for a treat, my friend!
These lovely sweet potatoes are baked twice. Why? First to cook the filling, which is then blended together with milk, butter, and spices in the Magic Bullet and then stuffed back into the sweet potato shell and baked again. Oh, and don’t forget the sweet pecan topping, which bakes to perfection during the second baking session. I would almost consider these twice-baked sweet potatoes a dessert, but they also make a healthy side dish to almost any meal you can have.
Twice-Baked Sweet Potatoes
- 2 sweet potatoes, scrubbed and dried
- 1/2 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1/8 tsp. cayenne pepper
- 1 Tbsp butter, melted
- 1/4 cup milk
- Handful chopped pecans
- 1 Tbsp brown sugar
- Bake the sweet potatoes in the oven at 375 degrees F for 1 hour, or until a fork easily pierces through.
- Cool to touch, then slice off the top third of each potato and scoop out most of the filling (leaving some to keep the shell stable) into your Magic Bullet cup.
- Add the cinnamon, nutmeg, pepper, butter, and milk and blend.
- Scoop the filling back into the potato shells and sprinkle with pecans and brown sugar.
- Bake in the oven for 15 more minutes.
Makes 2 sweet potatoes.