cupcakes/cake desserts food muffins

mini carrot cake loaves.

These are the cutest little loaves… perfect for Easter! They’re topped with my favorite cream cheese icing and lots of it. You could also make these into cupcakes or a full loaf.

To see my youtube video on how I made these, click HERE!


for the loaves:

  • 1 & 1/2 cups flour OR Kodiak Cakes Cinnamon Oat mix
  • 3/4 cup dark brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 cup unsweetened apple sauce
  • 2 eggs
  • 1/4 cup coconut oil, melted
  • 1/3 cup unsweetened almond milk
  • 1/3 cup raisins
  • 2 cups finely shredded carrots

for the icing:

  • 8 oz pack cream cheese, room temp
  • 1 stick butter, room temp
  • 2 & 1/2 cups powdered sugar
  • 1 teaspoon vanilla


  1. In a large bowl, combine flour, brown sugar, salt and baking powder.
  2. Add in apple sauce, eggs, coconut oil and almond milk.
  3. Mix together until smooth.
  4. Add raisins and carrots and carefully fold into batter until just combined.
  5. Grease a loaf pan, mini loaf pan or cupcake pan.
  6. Disperse the batter evenly, filling 3/4 with batter.
  7. Bake at 350 – times vary:
    • for the mini loaves: 18-20 minutes
    • full size loaf: 45-50 minutes
    • cupcakes: 12-15 minutes
  8. Make the icing! Combine cream cheese and butter in a bowl.
  9. With an electric mixer, beat until smooth.
  10. Add powdered sugar, 1/2 cup at a time, mixing after each addition.
  11. Add vanilla and mix until smooth.
  12. Once your loaves, loaf or cupcakes are cooled, top with icing, sprinkles, etc.
  13. Serve!
breakfast food muffins sweet breakfast

banana cardamom crumble muffins.

I’m obsessed with cardamom… it’s seriously the BEST flavor. Adding a little to my banana crumble muffins gave them a whole new level of flavor. These are made with Kodiak Cakes mix, but you can definitely use all-purpose flour if you don’t have the mix on hand!

Watch a video on how to make them HERE!


  • 3 very ripe bananas, mashed
  • 1 & 1/2 cups Kodiak Cakes mix OR flour
  • 1/2 cup dark brown sugar
  • 1 teaspoon baking powder
  • 1 & 1/2 teaspoons cardamom
  • 1 egg
  • 1/3 cup coconut oil, melted
  • 1 Tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup almond milk
  • crumble:
    • 1/2 cup old fashioned oats
    • 2 Tablespoons Kodiak Cakes mix
    • 2 Tablespoons brown sugar
    • 1/2 teaspoon vanilla
    • 1/2 teaspoon cardamom
    • 1/3 cup coconut oil, melted


  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine mashed banana, brown sugar, vanilla, egg, and melted coconut oil.
  3. Mix together until smooth.
  4. Add Kodiak Cakes mix, baking powder, cardamom, and salt.
  5. Mix together.
  6. Add almond milk and finish mixing until the batter is smooth.
  7. Divide batter into muffin liners – about 1/3 cup of batter in each.
  8. Make your crumble topping:
    1. In a small bowl, combine oats, Kodiak Cakes mix, brown sugar, vanilla, cardamom and coconut oil.
    2. Mix (with your hands if you need to) until crumbles form.
  9. Top muffin batter evenly with the crumble.
  10. Bake for 15-18 minutes until toothpick comes clean.
  11. YUM!!

Yield: 12 muffins

Nutrition: 193 calories, 8g fat, 28g carbohydrates, 3g fiber, 15g sugar, 5g protein

breakfast food muffins

vanilla espresso banana oatmeal blender muffins.


I call these “blender muffins” because you literally just put everything into a blender and mix it until smooth to make the batter! How much easier could it get?


Recipe: (makes 12 muffins)

  • 2 cups oatmeal
  • 2 bananas
  • 1 teaspoon baking powder
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ cup Wild Friends Vanilla Espresso Almond Butter
  • ½ cup unsweetened almond milk
  • pinch salt



  1. Preheat oven to 350 degrees.
  2. Put all the ingredients in a blender and blend until smooth.
  3. Line a muffin tin with cupcake liners.
  4. Fill muffin tin until ¾ full and top with a sprinkle of oatmeal.
  5. Bake for 12-15 minutes or until toothpick or knife comes out clean.
  6. Let cool and enjoy!
breakfast food muffins sweet breakfast

honey sunflower zucchini bread.


I absolutely LOVE Wild Friends Honey Sunflower Butter, so I decided to use it in a zucchini bread! There is no added butter or oil in this recipe because the sunflower butter and zucchini make this bread very moist! Add more sunflower butter on top and it’s a perfect snack.  You can also make these into muffins if you like!


  • 1 cup Kodiak Cakes mix
  • ½ cup whole wheat flour
  • ½ cup brown sugar
  • 1 and ½ teaspoon baking powder
  • 2 cups grated zucchini
  • ½ cup Wild Friends Honey Sunflower Butter
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 egg white
  • ¾ cup unsweetened almond milk



  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine Kodiak Cakes mix, whole-wheat flour, brown sugar, and baking powder and whisk together.
  3. In a separate bowl, combine honey sunflower butter, vanilla extract, egg, egg white, zucchini and unsweetened almond milk and whisk together until smooth.
  4. Add dry ingredients to wet ingredients in about 3 increments, mixing after each addition.
  5. Fill 2 mini or 1 big loaf pan ¾ full.
  6. Bake for 20-25 minutes (if using the small loaf pans) or 35-40 minutes (if using the big loaf pan) or until toothpick of knife comes out clean.
  7. Let cool, slice and enjoy!
breakfast food muffins sweet breakfast

spiced tumeric oatmeal muffins.

img_7712These muffins… Tumeric is my new favorite.  I know everyone is pretty much already obsessed with tumeric, but it took me a little bit to get use to the flavor.  Tumeric is a spice that has many benefits for your body.  It has powerful antioxidants and has anti-inflammatory effects.  All the reason to add it to… everything.

breakfast desserts food muffins sweet breakfast

AB&J crumble muffins.

OLYMPUS DIGITAL CAMERAThese muffins though… I happen to LOVE raspberry jam. My Grandmom makes homemade jam and her raspberry is my FAVORITE! Although she makes a delicious strawberry, peach, blueberry, strawberry rhubarb, fig.. I can go on and on. I used almond butter and raspberry jam, along with Kodiak Cakes pancake and waffle mix to make these delicious muffins!

breakfast desserts food muffins sweet breakfast

zucchini bread muffins.


One of the reasons why I love zucchini bread is that it always comes out so moist! Every time I bake with zucchini I’m never disappointed. I added some spices including cinnamon, nutmeg, and cloves to give these muffins an autumn-y taste! I also used some coconut sugar, which is lower in glycemic index. This means that it doesn’t spike your blood sugar as high as regular sugar!

breakfast desserts food muffins

peanut butter & banana muffins.

Perfect combination: peanut butter and banana.  When I was young, I always used to have peanut butter and banana sandwiches.  Sometimes I would add fluff… YES.  I got the peanut butter flavored Kodiak Cakes mix, and decided to make muffins!  I added creamy peanut butter for extra peanut butter taste along with super ripe bananas, which make the muffins deliciously moist.

breakfast food muffins

chocolate sea salt superfood muffins.

Purely Elizabeth has a new probiotic granola out on the shelves!  It’s chocolate sea salt flavor – YUM!  I made some muffins using Kodiak Cakes superfood pancake and waffle mix, and topped them off with this chocolate sea salt granola – perfection!!! The best thing is… they’re healthy 🙂

breakfast desserts muffins

carrot cake muffins.

Happy Easter weekend!  I always associated carrot cake with Easter, and I am in charge of making breakfast for tomorrow!  I found some shredded carrots in my fridge, so carrot cake muffins it was!  I’m also making a zucchini frittata, cutting up some berries, and serving some apple chicken sausage 🙂  These muffins are super goooood – carroty, raisiny, sweet, soft, delicious.  Good morning to carrot cake muffins!