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Kelly McGrath

Little Bit of Everything Muffins

08/04/2017 0 Comments

This recipe is the result of a cluttered and disorganized pantry, running short on time, and craving banana bread this morning. They should be called the chaos muffins, but I’ll settle for “Little Bit of Everything.”

The last week it has become routine for me to hit the snooze button on my alarm at least twice, and as a result I find myself scrambling to make breakfast, dry my hair, find something presentable to wear to work and wake. up. before 8:30 rolls around. So this morning when I was searching for something to eat for breakfast (and started to crave banana bread) I pulled out an assortment of ingredients from my pantry and got to work on this new recipe. Needless to say, I was quite impressed!

I also only had mini cupcake tins left after making my dark chocolate matcha cups, but I kind of like these mini muffins! They are obviously cute but are the perfect bit size snack to tide me over for the morning. This recipe made 12 mini muffins, so you can always double it for full size ones!

Little Bit of Everything Muffins

  • Servings: 12 muffins
  • Difficulty: Easy
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1 banana

1 egg

3 dates

2 tablespoons cocoa powder

1 tablespoon flax seed meal

2 tablespoons of nut butter

1/2 tablespoon cinnamon

1 1/8 teaspoon baking soda

pinch of salt


  1. Preheat the oven to 375° Fahrenheit.
  2. In a medium size food processor, combine banana, egg, and dates, blending until mixture is smooth and dates are broken up completely.
  3. Add in cocoa powder, nut butter (I used all natural peanut butter), cinnamon, baking soda and salt. Combine until creamy, being sure to scrap any dry ingredients down from the sides of the food processor.
  4. Spray the insides of the cupcake tins with a non-stick spray before scooping one spoonful of the batter into each tin. The batter should fill 2/3 of the cupcake tins. Add pumpkin seeds to the top as a garnish and extra crunch.
  5. Bake the muffins for 15 minutes and serve warm.

And there you have it! Quick and easy, not to mention full of healthy baking alternatives and no added sugars. These came out moist and chewy, and I find the pumpkin seeds to be a really nice garnish and crunch. In the 15 minutes it took for them to bake I was able to carry out the rest of my morning routine and then toss a few of these into a Tupperware to eat on my drive to work. Totally worth a try for all you busy bees like me out there!

xx Kelly


  1. Reply



    Very nice recipe by you……….loved it 🙂

    • Reply



      Awesome!! So glad you enjoyed 😊

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