All Season Pleasin’ Muffins
Have you ever noticed that most people have two different personalities, one for spring/summer and one for fall/winter? I don’t think the FDA has tested this, but I for one am positive that I have a totally different personality in the warm, sunny months than I do in the cold time when all I want to do is hunker at home under the covers until the sun shows up again. I feel like during the spring and summer I am much more fun and outgoing than I tend to be in fall and winter. It’s almost like I’m a different person for half the year. In general, I notice a lot more squirrelly behavior in my classes these days than I did when the sky was the color of a prison wall. People seem to be willing to put themselves out there more in the spring and summer, with more revealing clothing to match the more daring flirting and outrageous clowning around taking place under the welcome sunshine. Whereas in the winter you could hardly get someone to muster up the energy to smile and say hello to you. This is why I prefer the spring and summer months by a landslide. I wish it could be summer all the time!
Just as people have alter egos for summer and winter, we also tend to eat different things during the fall/winter compared to what we eat in the spring/summer. In winter, most of the fresh produce that’s available is harvested from the ground in the form of root vegetables. But in spring, all the trees blossom and we can reach up to eat their fruit. Just like we come out of our lethargic state or “hibernation” in the spring and embrace the warmth like a flower opening up and blooming in the sun.
By spring, I often find I’m bored to tears of the two or three fruits available from about November through March. I am sick of apples, pears, and baking everything with pumpkin and/or cranberries. I’m ready for pineapple, cherries, nectarines, berries…all the flavors of summer! So lots of the recipes I would normally be making during fall and winter don’t appeal to me in spring and summer. But this muffin recipe, which I just discovered, is an exception. I’m sure I’ll be making this, or at least variations of it, all year round for the foreseeable future. This is a muffin that is pleasin’ in all seasons! I’m sure if you try this you will come to the same conclusion.
These muffins are a perfect combination of comfort and flavor. Hearty whole grains and a lovely oat-y texture meet chocolatey flavor, rich peanut butter, and silky smooth sweet Nutella. For the finishing touch, I topped these muffins with crunchy salted peanuts. As it is late May I was able to add strawberries and peaches to the batter. But if you’re making these muffins in autumn, you may want to switch out the summer fruits for apples or pears, both of which taste great with peanut butter and Nutella. Or add pumpkin flavor and spices and bring these to Thanksgiving brunch/lunch/dinner. Whatever the season, these muffins will surely appeal to anyone with tastebuds (and no nut allergies.) Try it! You’ll like it.
I couldn’t really taste the peaches, so I might suggest replacing them with more strawberries or anything else that appeals to you.
For the full recipe, click here!
Good morning, beautiful!
Oooh, what have we here?
As time goes on you only grow more fascinating… and more delicious!
You Might Also Like:
Oatmeal Almond Butter Awesomeness Muffins
Choco-Banana Breakfast Mug Cake
Before I start the obligatory sparkling description of this recipe, I want to say a few words about something totally different. Just a few. If you are overcome with impatience and MUST have this chocolatey delight right now this instant, of course feel free to skip to the recipe.
This evening I attended my school’s Dance Showcase. This is a bi-annual performance put on by the dance classes to present what they have been learning (and wear incredibly revealing costumes!!!) I thought the performance was outstanding. I wish you could have been there, every dance had a backstory and some were funny, some were sad, some were more than a little disturbing. There were so many different girls performing, each one with a different body type. And I can honestly say that I thought all the dancers looked amazing onstage. They were really getting into it, infusing the dances (some of which were choreographed by the students) with their own personality. And in the moment, as they all carried themselves with confidence and style, as they all danced with heart and soul, they all had “perfect bodies.” The impression I got was that they were all just having too much fun to feel fat, and therefore none of them were. I have mentioned before on this blog that I don’t think there is such a thing as a perfect body. It’s all in how a person works with what she’s got. If we all went through life with the same energy, the same passion, I think no one would ever have to complain or feel self-conscious about their body ever again. Maybe we should all attend the dance class at my school.
Why don’t I take dance, you ask? Eh. I have two left feet when it comes to dancing. Yoga is much more up my alley since in yoga I rarely have to look perfect or get out of anyone’s way onstage. Good thing my school offers a yoga class as well. Both yoga and dance are great ways for students to build a better self-image. (Yuck, I sound like a teacher at Open House. Okay, I’ll stop now.)
Now, for the totally unrelated recipe: breakfast cake. Two words that aren’t supposed to go together. But if you know me, you know I love bending the rules and having dessert for breakfast. This is a mug cake, and a good one at that, with a perfectly moist texture and lots of chocolate. I added banana, walnuts and coconut for extra flavor and fiber. Melty chocolate chips really made this mug cake a masterpiece.
The only thing I might change about this cake is adding just a tad more sweetness, possibly more banana or more agave syrup. But other than that it had an awesome texture and taste. And with whole grains, nuts, and fruit, it is perfectly acceptable for breakfast even with all that chocolate!
This cake will make you want to dance!
Choco-Banana Breakfast Mug Cake
adapted from this recipe on my blog, which I originally got from Chocolate Covered Katie
Serves 1
Ingredients:
cake batter
- 2 tbls whole wheat flour (I used King Arthur brand)
- 1 tbl Hershey’s unsweetened cocoa powder
- 1 tbl brown sugar
- 1/4 tsp baking powder
- 1/4 of a banana (or try more for more banana-y flavor)
- 1 tbl + 2 tsps water
- 1 tsp olive oil
- 1/2 tsp vanilla extract
- 1 tsp organic light agave syrup (or try adding more to increase sweetness)
mix-ins/toppings (feel free to switch these up!)
- 1 tbl walnuts
- 1 tbl sweetened coconut flakes
- 15 pieces/ about 1 tbl semi sweet chocolate chips
Directions:
In a very small bowl, mash the banana with a fork.
In a microwave-safe mug, combine dry ingredients. Add banana and other wet ingredients. Mix thoroughly. Stir in most of the walnuts, coconut flakes and chocolate chips, but reserve some for topping.
Microwave for about 45 – 50 seconds. Top with the remaining topping ingredients. Let cool for a minute or so, and enjoy!
You Might Also Like:
Chocolate Orange Volcano Smoothie
Breakfast Brownie Batter Shake
That’s right, folks, you aren’t having a hallucination. You really do see the words “breakfast” and “brownie batter” in the same sentence. (Well, actually it’s a sentence fragment if you want to get technical about it.) If you’ve seen much of this blog, you know I am a big fan of breakfasts that seem like decadent desserts, but are also healthy! This breakfast shake was no exception – it tasted like drinkable brownie batter, but also provided over 14 grams of fiber! Although there is almost two cups worth of fruit in this smoothie, the taste is mostly chocolate with the fruit sort of melting into the chocolate, providing sweetness and a little flavor. This smoothie does not taste really fruity at all…but you just might go fruity from the insanely decadent deliciousness!
There are many cake batter shake recipes out there, and I can’t say I really got the idea from any one site. But I do owe a big thank you to Averie Cooks for providing instructions on how to make my own “cake mix.” Actually, I adapted her instructions to make more of a wet brownie batter type of thing. It turned out amazing! I also added some vegan cookie dough to the mix, and thought it added a nice touch. What is it that’s so intriguing about unbaked batter/dough? It seems that we as humans share a common urge to prevent these things from ever going into the oven, by eating them first…
Well the point is it tastes good! And it’s healthy for you, so go ahead and drink up!
Breakfast Brownie Batter Shake
Makes 1 serving
Ingredients:
for brownie batter
- 1/4 cup unsweetened cocoa powder (I used Hershey’s)
- 1 tbl whole wheat flour (I used King Arthur brand)
- 1 tbl muscovado sugar
- 1 tsp vanilla
- 1 to 1 1/2 tbls warm water
for shake
- 1 small to medium banana
- 1 cup Ready Pac brand “Super Fruit Medley” (I found this in the prepared fruits section at my grocery store. Or just use any mixed fruit of your choice)
- 1/2 cup vanilla almond milk
- 1 single-serving cup of Open Nature Greek frozen yogurt, vanilla bean flavor
- 2 ice cubes
- 1 tbl Eat Pastry brand vegan, gluten-free chocolate chip cookie dough
Directions:
To make brownie batter: In a small bowl, combine the cocoa powder, whole wheat flour, sugar, and vanilla. Add water gradually until you have a thick texture resembling brownie batter. Try your hardest not to eat this as is (it will be tempting!)
For Shake: place the banana, almond milk, cup of mixed fruit, frozen yogurt and ice in the blender. Add some or all of the brownie batter and blend for about a minute or until ice is crushed. (I saved a little bit of the brownie batter for garnish, but it didn’t taste very sweet on its own so if you do this I suggest adding a bit more sugar or vanilla to the portion you are reserving for garnish.)
Stop blender and add cookie dough. Blend for another 4 – 8 seconds.
Pour the shake into a glass and top with remaining brownie batter (if you saved some for topping.) Chill in the fridge or freezer for a few minutes (if you can bear to wait that long) and enjoy!
Mixing up the brownie batter… so tempting…
Get ready to shake it up!
The finished product… mmmm…
You Might Also Like:
Velvety Chocolate Smoooooooooothie
Ringo Starr Scones
You come on like a dream, peaches and cream, lips like strawberry wine…
I have Ringo Starr to thank for the inspiration to make these scones. Well, him and my dad. For my sixteenth birthday a little over a week ago, he sent me the link to a video of Ringo Starr performing the song “You’re Sixteen, You’re Beautiful, and You’re Mine.” I’d actually never heard the song before. I didn’t want to like it… I don’t generally approve of love songs written by older men towards very young woman. They have a tendency to strike me as a little, um…wrong? I can’t imagine dating someone as old as that.
But as I listened to the song, I couldn’t help but start to like it. The music was great, and Ringo Starr does have a nice vocal talent, even if he is singing about something a little off. And when I heard the line about “peaches and cream”, I suddenly remembered how I used to love peaches cut up in a bowl with coffee creamer when I was younger. After that I just knew I had to bake something peaches-and-cream flavored. It became a bit of an obsession, until I finally got some extra time on Thursday to turn my vision into a reality. The end result was scrumptious! Thank you, Ringo Starr! (But I still would never date you.)
These scones are 100% whole wheat, with some steel-cut oats for an extra touch of nutrition. Each scone has nearly 3 grams of fiber, which is pretty good for a baked treat. (For even more fiber, you could even try replacing some of the flour with more steel-cut oats.) The texture is hearty, yet light. I think using all whole wheat flour gave the scones an almost nutty taste, which was also pleasant. I baked peach chunks into the scones, and each one has a dollop of “cream” in the center made from white chocolate and Greek yogurt. It actually does taste like sweet cream!
Peaches ‘N’ Cream Scones
based on this recipe from King Arthur Flour
makes 14 medium scones
Ingredients:
for scones
- 2 cups King Arthur whole wheat flour (or other brand whole wheat flour of your choice)
- 1/3 cup quick cook steel cut oats
- 1/2 cup brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- a dash of cinnamon
- 5 tbls Earth Balance Original Buttery Spread
- 3 tbls organic light agave syrup
- 1 Chobani brand peach flavored Greek yogurt
- 1 egg (I used 3 tbls Egg Beaters)
- 1/4 cup vanilla almond milk
- 1 tsp pure vanilla extract
- 1 small to medium peach, diced into little pieces
for “cream” filling
- 1/4 cup white chocolate chips
- 1 tbl plain Greek yogurt
Directions:
Preheat oven to 350 Fahrenheit. Spray a cookie sheet with nonstick spray.
To make the “cream filling”, microwave the white chocolate until melted. Add the one tablespoon of plain Greek yogurt and stir until combined. Set this aside while preparing the scone batter.
To make the scone batter: in a large bowl, combine flour, brown sugar, baking powder, baking soda, oats, and cinnamon. Mix well to combine.
Cut in the Earth Balance and mix it into the dry ingredients. Then add the agave syrup, peach yogurt, egg or Egg Beaters, almond milk, and vanilla extract. Mix just until combined but be careful not to over mix. Now add in the peach pieces and stir.
Drop about half the scone batter onto the prepared cookie sheet in 14 different little blobs, leaving some space between each. Use a spoon to place a dollop of the white chocolate/yogurt mixture onto the center of each blob of batter. Now, use the remaining batter to cover over the “cream” on each one of the scones.
Bake scones in the preheated oven for 13 minutes or until lightly browned. Serve warm.
Beautiful, and deliciously mine!
You Might Also Like:
Divine Peach Carrot Smoothie with White Chocolate Peanut Butter
Blueberry Cinnamon Swirl Steel Cut Oatmeal
When I was little I liked to watch videos after school. (Ah, the days when I had that much extra time!) One of my favorites in elementary school was “Willy Wonka and the Chocolate Factory“. Not to be confused with the Tim Burton’s “Charlie and the Chocolate Factory”, this is the older movie based on Road Dahl’s classic book (which I also read several times.) I just remember loving the movie for all its fantastical elements and outrageous characters: Veruca Salt,the quintessential brat, the unnamed little orange Oompa-Loompas who also happened to be talented singers, and last but not least, the obnoxious gum-chewing Violet Beauregarde. It was always fascinating to watch the old-school special effects transform the gum-chewing girl into a blueberry when she sampled Willy Wonka’s prototype gum. That’ll teach her not to chew gum anymore! Though the scene strangely always made me think of eating some blueberries.
What was your favorite childhood movie? Fave scene?
Now, for the health lecture: blueberries. Extremely low in calories, packed with antioxidants. Antioxidants are important because they prevent the oxidization of other cells. Cell oxidization is needed to a certain degree, but if it occurs in excess it may cause certain diseases. Studies are currently under way to see if antioxidants could even be used in medicine to prevent problems such as heart disease and cancer. Blueberries just happen to be an excellent source of antioxidants, containing 5562 TE per 100 grams. (For more information on this, see this article.) Blueberries also contain many vitamins such as vitamin B-6, niacin, riboflavin, pantothenic acid, and folic acid. These are nutrients that help the body metabolize food. Pretty amazing, that all this good stuff can be packed into such a tiny little fruit. But wait, there’s more! Blueberries are a good source of fiber, and contain chlorogenic acid that may help lower blood sugar levels and control glucose levels in type-II diabetes patients.
Are you ready to eat some blueberries? Me too. Let’s have some delicious steel-cut oatmeal with the healthful stuff. To make it even better, this oatmeal has a cinnamon swirl in it, reminiscent almost of a cinnamon roll. But of course much healthier. This tasted awesome, of course. How could one go wrong with oatmeal and cinnamon?
Blueberry Cinnamon Swirl Steel-Cut Oatmeal
makes one serving
Ingredients:
for cinnamon swirl
- 1 tsp Earth Balance Original Buttery Spread
- 1 tsp brown sugar
- sprinkling of cinnamon
for oatmeal
- 1/4 cup steel-cut oats
- 1/2 cup warm water
- 1/4 cup vanilla almondmilk
- 2 tsp pure vanilla extract
- about 1/4 cup of fresh blueberries, for topping
Directions:
To make the cinnamon swirl: Blend the Earth Balance with the brown sugar and cinnamon until the mixture is homogenous. (I guess I’ve got chemistry finals on the brain!) Set this aside.
To make the oatmeal: In a medium pot, combine the warm water and almondmilk. Heat on high until it boils. Then turn the heat down to medium-low. Add the steel-cut oats and the vanilla. Cook oats for 4-5 minutes, stirring occasionally.
When oats are done cooking, remove from heat. Pour oats into serving bowl. Top with the cinnamon swirl mixture and allow that to melt a little as you ad the blueberries. Swirl the cinnamon mixture into the oatmeal with a spoon.
Allow oatmeal to cool for a couple of minutes, then enjoy!
Please note: 1/4 cup of blueberries is not a full serving of fruit. So go ahead and enjoy more yummy blueberries alone as healthy snacks, as well as accompaniments to yogurt and such throughout the day!
You Might Also Like:
Sources: http://en.wikipedia.org/wiki/Oxygen_radical_absorbance_capacity, http://www.nutrition-and-you.com/blueberries.html, http://en.wikipedia.org/wiki/Antioxidant
Seven Selfish Days – Day Seven: Vegan Fruit and Peanut Butter Soft Serve
For the final day of my week of posting single-serving recipes, I was thinking of making some frozen yogurt in a blender. I’ve made that a couple times now. But I realized, this week nearly every recipe I’ve posted has contained some dairy. Lots of people reading health food blogs do not eat dairy, and I wanted to come up with a little something just for them, too. So, vegans, this one’s for you: dairy free soft serve. I used almondmilk in place of the yogurt, making this a treat for vegans and non-vegans alike to enjoy!
The flavors of the soft serve are, needless to say, a great combination: the tried-and-true, ever-popular combo of fruit and peanut butter. The fruits I used are strawberry, grape, and apple, but many different types of fruit would work just as well. I froze my own apple chunks, but the apples may not be such a good choice in this kind of recipe because the blender was really having trouble chopping them. I didn’t peel off the skin prior to freezing, and that may have been part of the problem. But overall, this soft serve was quite delicious.
Vegan Fruit and Peanut Butter Soft Serve
based on this recipe from HealthY, HaPpy & WhOle
makes one serving
Ingredients:
- 4 frozen strawberries
- 10 frozen red seedless grapes
- 1/4 of a frozen apple
- 1 1/2 tbls vanilla almondmilk
- 1 tsp organic light agave syrup
- 1 tbl Laura Scudder’s peanut butter
- 1 tbl roasted and salted peanuts (for topping)
Directions:
Place the frozen fruit, almondmilk, agave syrup, and 1/2 a tablespoon of peanut butter in the blender. Blend for about five minutes or until mixture has a smooth texture. (I got impatient so my soft serve still had some fruit chunks in it.) Top with the other 1/2 a tablespoon of peanut butter, and the roasted and salted peanuts.
I actually put the finished soft serve in the freezer for a few minutes after blending to make it extra cold.
Okay, so maybe this isn’t the very most photogenic dessert in the world. But it sure did taste good!
And so concludes one whole week of posting single serving recipes. Check out the posts from earlier this week:
Sunday: Single Serve White Chocolate Cherry Cheesecake Cookie
Monday: Breakfast Banana Split Sundae (and yes I do see the irony of having a “sundae” on a “Monday”)
Thursday: Banana Lemon Pancakes for Two (or one)
Friday: Breakfast Cheesecake for One
Of course I will be making tons more single serve recipes, as that seems to be what makes up about 3/4 of the posts on this blog anyway.
Being selfish is awfully fun, isn’t it? Glad I got that out of my system. Now I can be selfless and do everything my mom wants for Mother’s Day tomorrow!
You Might Also Like:
“Cherry Garcia” Fro-Yo in a Blender! No Ice Cream Maker Necessary
Seven Selfish Days – Day Six: Breakfast Cheesecake for One
Traditionally, cheesecake is considered an indulgent, guilty treat, only to be eaten once in a blue moon. However, I have been working to make cheesecake an acceptable breakfast. I’ve made several cheesecake smoothies in the past. Today I actually had cheesecake for breakfast. But this was much healthier than your typical fattening dessert cheesecake. In fact, each of the ingredients I used are common breakfast foods: the cream cheese could be spread on a bagel, the Greek yogurt is packed with protein and an excellent breakfast choice, eggs are a breakfast classic, the strawberries are fruit and always a great component of a balanced breakfast…you get the idea.
This recipe was very simple to make – I just mixed up the ingredients and popped it in the microwave. It was refrigerated overnight, so by morning it was cool and had a nicely firm texture. The taste was rich and sweet, and tasted just like cheesecake. Even though the portion was not very big, it was quite filling. This is definitely a recipe to try!
Breakfast Cheesecake for One
based on this recipe from Your Lighter Side
Ingredients:
- 2 Laughing Cow classic cream cheese wedges
- 2 tbls Greek yogurt (I used Fage brand)
- 3 tbl Egg Beaters egg substitute
- 1/4 tsp pure vanilla extract
- 1 tbl organic light agave syrup
- 6 Teddy Grahams, crushed into crumbs
- 2 strawberries, sliced
Directions:
In a small, microwave-safe mug, gently blend the cream cheese, yogurt, egg beaters, vanilla, and agave syrup. Microwave for a total of 80-90 seconds, stopping every 30 seconds to stir. Cover in foil and refrigerate overnight.
In the morning, remove from the refrigerator. Top with the Teddy Graham crumbs and strawberries.
Note: The cheesecake may look kind of weird. (Mine sure did.) Just trust that no matter how unattractive it looks, it will taste great. Top with fun toppings to conceal the ugliness and dig in!
Finally, a cheesecake that is healthy enough to eat for breakfast!
To see yesterday’s Seven Selfish Days post, click here!
You Might Also Like:
Butterscotch Cookie Dough Cheesecake Smoothie with Strawberry Dippers
Seven Selfish Days – Day Five: Banana Lemon Pancakes for Two
Okay, so the title says “pancakes for “two.” But that doesn’t mean I’m breaking the theme of this week’s “selfish” posts. These can be pancakes for one if you eat the whole delicious batch (or burn half of them like I did.)
Banana Lemon Pancakes
Based on this recipe from Chocolate Covered Katie
serves 1-2
Ingredients:
- 1/3 cup King Arthur whole wheat flour
- 3/4 tsp baking powder
- 1 tbl muscovado sugar
- 1/2 banana, mashed
- 1/2 tsp vanilla
- 1/4 cup vanilla almondmilk
- 1 tbl lemon curd
Directions:
Spray a medium pan with nonstick spray.
Mix the wet ingredients well. Add the dry ingredients and mix thoroughly.
Turn on the prepared pan to medium heat. Drop the batter onto the pan and cook for several minutes, then flip. (I did this in two batches.)
Serve immediately. If desired, top with Saint Dalfour’s pomegranate raspberry jam.
To see yesterday’s Seven Selfish Days post, click here!
You Might Also Like:
Banana Peanut Butter Chocolate Chip Pancakes
Seven Selfish Days – Day Four: Egg McMuffin
I have never been to McDonald’s and tried one of their popular Egg McMuffins, but I have heard about them from lots of people. There have been numerous blog posts lately all over the internet about recreating this McDonald’s offering at home. Many people make them in big batches to freeze for quick breakfasts throughout the week. But you know me; I refuse to eat the same breakfast twice in one week, let alone have the same thing every day. So here is a recipe for just one of the petite sandwiches. Have this simple, petite meal fresh for breakfast, lunch or dinner, or anytime you feel like it!
Egg McMuffin
makes one
Ingredients:
- 1 whole wheat English muffin
- 1 egg
- 1 slice cheese (I used Swiss)
- about 1/8 tomato, diced
Directions: Spray a small pan with non stick spray. Beat egg in a small bowl.
Toast the English muffin in toaster. Meanwhile, cook the egg over medium heat in the prepared pan. When egg is nearly done cooking, add the cheese and tomato.
Remove egg from heat. Place the egg with the cheese and tomato on top of the bottom half of the toasted English muffin. Top with the top half of the English muffin.
Basically, just cook the egg and put it on the English muffin. Easy!
Serve immediately. It is “fast food,” after all.
To see yesterday’s Seven Selfish Days post, click here!
You Might Also Like:
Weekday Breakfasts, Updated! Wednesday: Make-Ahead Egg and Cheese Quesadilla
Seven Selfish Days – Day Three: Coffee Cake in a Mug
If there’s anything I’ll eat in a coffee mug, it’s cake. I have never drunk coffee, and as long as the sky is in one piece above the earth I will do everything in my power never to let that foul substance pass my lips. I tasted it once, years ago, and it was just not for me. I am also hesitant to allow myself to become addicted to anything – what if I was stranded somewhere and couldn’t access any coffee for several weeks? I may not remember how to function without it. My dad is so dependent on coffee that he’s constantly plagued with the need to run over to Starbucks and grab a cup, or brew some himself with the instant coffee he buys. Imagine all that money he spends on coffee, going towards a good cause instead (like buying me a new camera!) Imagine all the calories from the coffee creamer, being conserved and spent on something worth eating – like this delicious coffee cake I made for myself this morning. In one of his precious coffee mugs.
I got this recipe from Chocolate Covered Katie, who must now be my favorite fellow food blogger. The recipe was so easy and the result was delicious! I am often skeptical of the mug cake dessert recipes people post online, because a lot of them are not all they are hyped up to be. This coffee cake was as good as promised and then some! I replaced the spelt flour in the original recipe with whole wheat flour, and it worked out just fine. The cake tasted just like a traditional, hearty breakfast cake, but was so much simpler to make. For added nutrition, I stirred in some apple, golden raisins, and pecans. They really lent themselves to the cinnamon in the coffee cake. So I absolutely recommend this recipe, either with or without the mix-ins I added. And of course feel free to devise your own variations as well.
Coffee Cake in a Mug
adapted from this recipe on Chocolate Covered Katie
serves one
Ingredients:
for coffee cake
- 3 tbls whole wheat flour (I used King Arthur brand)
- 1/4 tsp baking powder
- 1 tbl brown sugar
- 1 tbl + 2 tsps water
- 1 tsp olive oil
- 1/2 tsp pure vanilla extract
- 1 tsp organic pure agave syrup
for cinnamon streusel
- 1 1/4 tsp brown sugar
- generous dash of cinnamon
- pinch of nutmeg
- 1/4 tsp olive oil
optional add-ins
- about 1/2 of a Granny Smith apple, chopped to little pieces
- 1 tbl golden raisins
- 2 pecan halves, chopped into little pieces (I just used my hands to break them apart)
Directions:
In a teensy little bowl or container, combine the streusel ingredients and mix. Set aside.
In another small bowl, combine the flour, baking powder, and 1 tbl brown sugar and mix well. Add the water, 1 tsp oil, the vanilla extract and agave syrup and mix until all the dry ingredients have been incorporated into the wet. Stir in apple pieces, raisins and pecans, reserving some for topping.
Spoon about 1/2 to 3/4 of the coffee cake batter into a coffee mug. Top with half of the cinnamon streusel. Add the rest of the coffee cake batter, and finally top this off with what remains of the cinnamon streusel.
Sprinkle the top with the remaining add-in ingredients. (note: I actually added the mix-ins along with the cinnamon streusel, then mixed everything down into the batter a bit . So just do what works for you.)
Microwave for about 1 minute. (Mine was microwaved for 50 or 55 seconds.)
There’s nothing like a good cup of cake in the morning!
To see yesterday’s Seven Selfish Days post, click here!
You Might Also Like:
True Healthy Me 