Kitchen Sink Cookie Muffins



So, my sister created a recipe last weekend that she called kitchen sink cookie muffins. They actually looked pretty good! She called them that because she put everything but the kitchen sink in them. Pretty cute, huh? 🙂

But, then she made the comment that she would have me take a look at the recipe. Oh – WOOT! – free reign to tweak it, hungry runner style! It’s on!

Here’s her ingredient list:
1 1/4 cup butter
3/4 cup brown sugar
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 banana
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 cup pulverized almonds
4 cups rolled oats
3/4 cup raisins
3/4 cup craisins
1 cup peanut butter chips

Aaaannd, her recipe makes about 40 muffins.

Well, the first thing I needed to do was shrink that recipe down. I certainly don’t need 40 muffins! Of course, my sister has 4 hungry, growing, active and busy kids so 40 muffins makes sense. For her. Definitely not for me and possibly not for you.

The second thing that had to happen was cutting down on the butter. Don’t get me wrong – I love butter but it really has limited redeeming health benefits. So, I grabbed my trusty container of plain, nonfat Greek yogurt. Greek yogurt is a great substitute for butter in a recipe because of its consistency (much thicker than regular yogurt) and it adds muscle-building protein that you wouldn’t normally get from butter. Plus, you’re really cutting down on the saturated fat. 🙂

The third thing was to cut out some of that sugar. She added raisins and craisins in addition to both brown AND white sugar. The dried fruit has a lot of sugar in it already. It just seemed to me that eliminating any extra/unnecessary sugar was just the right thing to do. So, I cut the white sugar and added a small amount of raw honey. No, you don’t have to go to a special store for raw honey. I got mine at Wal-Mart. Don’t know anything about raw honey? Read this.

The final big change I made was the addition of some peanut butter – natural, of course, with no extra sugars – in place of the pulverized almonds. Honestly, you can do either. I would have used almond butter but I ate it all already. And I’m too lazy to go to the store. If you opt for the almonds, I would cut it down to about 1/4 to 1/2 cup. It will change the consistency a little but it should be fine.

So, here’s what my recreation looks like.


Um, yes, they do taste as amazing as they look! They are light, moist, and delicious. Sometimes, using only whole wheat flour can really weigh a baked good down but not this time. Don’t be afraid of whole wheat flour! Using yogurt and mashed bananas really helps the muffins stay moist and the dried fruit adds a delightful sweetness without being overly sugary.

These are definitely a win!

Make these. Like now. Now.

Kitchen Sink Cookie Muffins
makes 12 muffins

2 tablespoons unsalted butter, softened
1/2 cup plain, nonfat Greek yogurt
1/2 cup brown sugar
1 egg
1 tablespoon raw honey
2 ripe bananas, mashed
1 1/2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup old-fashioned oats
1/2 cup natural peanut butter
1/2 cup raisins
1/2 cup bittersweet chocolate chips

1. Preheat oven to 350 degrees. Line muffin pan with foil liners.

2. In large stand mixer fitted with paddle attachment, cream butter, yogurt, and brown sugar together – mixture will be very liquidy. Add egg, honey, and bananas; mix to combine.

3. In separate bowl, stir flour, baking soda, cinnamon and salt with a whisk. Add to banana yogurt mixture and mix until combined. Add oats and peanut butter; mix.

4. Remove bowl from stand and, using spatula, stir in raisins and chocolate chips. Batter will be very thick.

5. Divide batter among 12 muffin cups. It will look like too much but trust me.

6. Bake at 350 degrees for 20 minutes or until toothpick inserted in center of muffin comes out clean. Cool in pan approximately 5 minutes; remove to cooling rack.


7. Gobble them up!

(Per the myfitnesspal app)
Calories 286; Fat 11g (saturated 2.4g, monounsaturated 3.2g, polyunsaturated 1.6g); Carbs 41g (fiber 4.7g, sugars 19.5g); Protein 7.5g


These muffins will make a delicious breakfast paired with some Greek yogurt and fruit. They’ll also make a great portable snack with a piece of fruit. Kids of all ages love portable snacks.

You don’t have to use bittersweet chips if you don’t want to. You could easily use semi-sweet or even milk chocolate. Those will increase the sugar some. Also, adding craisins (if you choose to) will also increase the sugar. Just be careful. Kids with energy can be fun but kids on a sugar high can be … ummm… less than fun. 😉

Question – what are your favorite baking substitions?

– jennifer

Buttermilk yogurt pancakes


How’s your weekend going? It’s been a relaxing one here. Our same old routine of laundry, grocery shopping and just plain hanging out. I love weekends like this. 🙂

So, these happened today.


It was just that kind of morning. 🙂

Buttermilk Yogurt Pancakes

2/3 cup whole wheat flour
1 cup unbleached, all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1 egg white
1 whole egg
1 cup plain, nonfat Greek yogurt
1 cup nonfat buttermilk
1 teaspoon pure vanilla extract

1. Preheat griddle.

2. Combine flours, salt, and baking soda in a medium bowl; whisk to mix thoroughly.

3. In separate bowl, whisk together egg white, egg, buttermilk, yogurt and vanilla.

4. Add milk mixture to flour and stir just until combined. Let rest a few minutes.

5. Make pancakes! Pour (or scoop as batter is thick) about 1/4 cup batter onto griddle and cook until bubbles start to form on surface. Flip carefully and cook until golden.


6. Grab a stack and nom it down!

Question: What did you have for breakfast this morning?

– jennifer