Healthier Blueberry Muffins

I really love breakfast, however, I rarely have time in the morning to make myself the type of breakfast I would love to eat- eggs, bacon, toast, fresh squeezed orange juice. Whenever I am in a rush and pick up breakfast while I am out, I love to get muffins! I figured why not do my own take on a healthier muffin that I can quickly grab when I am in a rush. This bluebery muffin was delicious and moist!


I love baking and forcing my family members to eat what I make, usually no force necessary lol. And because I try to live a healthier lifestyle I am always looking for substitutes to make the the recipe healthy and simple. Although sometimes I probably could substitute more, usually when I decide to make something I go off what I have in my pantry and just make that work!

Here are my Healthier BlueBerry Muffins:

Blueberries seem to be in season now and my local food store was having major sales. It’s great to bake with blueberries because you do not have to worry about if they are a little soft.

Streusel Ingredient:

  • 1/4 cup old fashioned oats
  • 2 tablespoons of melted butter
  • 1 tablespoons brown sugar
  • 1 tablespoon flour
  • 1/4 teaspoon cinnamon
  • 1 tablespoon light agave nectar (optional)

Muffin Ingredient:

  • 2 cups fresh blueberries (you can use frozen but no need to defrost)
  • 2 cups all purpose flour
  • 1/2 cup of granulated sugar
  • 1 tablespoon of baking powder
  • 1/2 teaspoon of salt
  • 1/2 cup of almond milk (maybe a little more if batter is dry)
  • 1 teaspoon of vanilla extract
  • 1 large egg
  • 1/3 cup of vegetable oil


  1. Heat oven to 400 degrees. Prepare muffin cups with paper liners. This recipe makes about 12 muffins. I had a little extra so I made a few mini muffins.
  2. Make Streusel topping by combining oats, butter, brown sugar, flour, cinnamon, and agave in a small bowl. Mix well and put to the side.
  3. In a large bowl combine flour, baking powder, sugar, and salt. (dry ingredients)
  4. In a smaller separate bowl beat the egg then add milk, vanilla, and oil.
  5. Slowly pour wet ingredients into the dry ones a little at a time and stir for 10 seconds. The batter will have lumps, do not over mix – muffins will be tough.
  6. Once batter is mixed add blueberries until evenly mixed through. Carefully spoon batter into muffin tins. I used a tablespoon and put about three heaping spoonfuls in each muffin.
  7. Once muffin batter is in tin, take the streusel topping and carefully distribute on top of muffins. I put streusel topping on half of my muffins.
  8. Bake for 15-20 minutes, until muffins are cooked through. Stick a toothpick in to see if the center is clean.
  9. Enjoy!
    Recipe was adapted from

No Hassle: Agave and Cinnamon Banana Bread Topped with Chia Seeds and Oatmeal!

Try this No Hassle Delicious Healthy Banana Bread & I’d Love to Hear Your Favorite Banana Bread Recipe! 

Banana Bread is one of the first recipes I learned to make on my own. Since then I have kept a special place in my heart for homemade banana bread. It all began when one day my cousin and I suddenly had the urge to bake and all we had were some old ripe bananas. We were sick of traditional boxed cakes, and after a little Googling, we came across Banana Bread and thought that seemed easy enough. We made the bread, and ate it all in the same night! (Lol- I do not recommend) From then on I have continued to bake banana bread and even continue to add a few new ingredients every time I make it!

There is no doubt that we all love Banana Bread and have our own way of making it, however, since it marked the beginning of my love for cooking I thought it would only be fitting to have as my first blog entry.

So here we go….

Agave and Cinnamon Banana Bread Topped with Chia Seeds and Oatmeal!


Right now this is my favorite combination! YUM!

I also love this Banana Bread Recipe because there is no need for a mixer. You can use one bowl and add all your ingredients to it! This recipe is also fairly healthy- everything in moderation! We don’t have any sugars added besides the light agave nectar, and I add chia seeds for a boost of Fiber and Omega 3’s.


Step 1) Get all your ingredients together. Preheat oven to 350 degrees.

This is something I never did until a recent trip to the Culinary Institute in St. Helena, California. Here, the chef who was demonstrating stressed the importance of a Mis en Place – which is a French phrase for “putting in place”. He said that this was one of the first things he learned as a student at the CIA. Watching him cook with all his ingredients together just made sense.

You will need: 1 ½ cups of Flour, 1 teaspoon Baking Soda, ¼ teaspoon Cinnamon, sprinkle of Chia Seeds, pinch of Salt, 3 tablespoons of Butter, 1 Egg, 3 ripe Banana (I only had 2 ripe and one semi ripe) , ½ cup or less Light Agave Nectar, and 1 teaspoon Vanilla. *Not included in this picture but should be: Quick Cooking Oatmeal for topping.


Step 2) Put 3 bananas in a mixing bowl while 3 tablespoons of cold butter is melting in microwave. Combine. Then mash butter and banana until slightly clumpy and mixture is combined.

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Step 3) Add your ½ a cup of agave nectar, 1 egg, and a teaspoon of vanilla extract.

Step 4) Next add ¼ teaspoon of cinnamon, a pinch of salt, and finally 1 teaspoon of baking soda over the mixture.


Step 5) Add in the 1 ½ cups of flour last. And mix well until all ingredients are combined. Do not over mix.

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Step 6) Pour the mixture into a greased baking loaf pan. Finally sprinkle with Chia Seeds, and then a bit of quick cooking oatmeal!

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Step 7) Now place mixture into the oven at 350 degrees for about an hour. Remove from pan and serve!


*For an extra special treat: Slice a warm piece and add a tablespoon of natural peanut butter and enjoy!

get-attachment-2.aspx Let me know what you think in the comments! And if you added your own special ingredients I’d love to hear!