Banoffee Cupcakes




Serves: 24

for the Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking spice (can substitute cinnamon)
  • ½ teaspoon salt
  • 4 eggs
  • 1 cup vegetable oil
  • 1⅓ cup white sugar
  • 4 large, overripe bananas, mashed well (approximately 14 ounces)

for the Filling:

  • ½ cup dark brown sugar
  • 3 tablespoons water
  • 14 ounces sweetened condensed milk
  • ½ cup unsalted butter

for the Frosting:

  • 2 cups heavy cream, chilled
  • 8 ounces cream cheese, softened
  • ½ cup white sugar
  • 1 teaspoon vanilla extract


  • Toffee chocolate bar pieces for garnish (like Heath bar)


  1. Preheat oven to 180 degrees. Line a muffin pan with cupcake liners.
  2. Whisk together the flour, baking powder, baking soda, baking spice, and salt in a medium bowl. Set aside.
  3. In a large bowl using a hand mixer, mix the eggs, vegetable oil, sugar, and mashed bananas on medium speed until smooth. Gradually stir dry ingredients into banana mixture. Spoon into cupcake liners.
  4. Bake for 20-24 minutes, or until toothpick inserted in center of a cupcake comes out clean. Do not overbake.
  5. To make the filling: combine the dark brown sugar and water in a saucepan over medium heat. Whisk until sugar is dissolved. Increase heat to medium-high and bring to a boil. Do not stir! Boil for 3-5 minutes, or until mixture deepens in color. Stir in sweetened condensed milk and butter. Stir constantly for 3-5 minutes, or until mixture thickens ONLY sightly.
  6. To make the frosting: In the bowl of a stand mixer with a whisk attachment, beat heavy cream until stiff peaks form. Set aside. In a large bowl, beat together the cream cheese, sugar, and vanilla until smooth. Fold in the whipped cream.
  7. To assemble. Use a knife to cut out the top of a cupcake in a cone shape. Spoon/pipe in toffee filling. Put frosting in a pastry bag fitted with a 1M tip. Frost. Garnish with toffee bar pieces, if desired.

Peanut Butter Banana Granola

Peanut Butter Banana Granola

Peanut Butter Banana Granola Ingredients



(Makes about 3 cups)

  • 1 banana, mashed
  • 2 cups rolled oats
  • 1/4 cup maple syrup
  • 2 Tablespoons peanut butter
  • 2 Tablespoons oil
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips(optional)
  • 1/2 cup chopped nuts(optional)


  1. Preheat your oven to 180 degrees.
  2. In a large bowl, mix together the banana, oats, syrup, peanut butter, oil, cinnamon, vanilla and salt until evenly mixed.
  3. Spread the oats out in a thin layer on a non-stick baking surface.
  4. Bake for 25-30 minutes, breaking up the oats into clusters about 20 minutes into baking.
  5. When the clusters are golden and firm, remove them from the oven and let them cool.
  6. Once the granola has cooled, add chocolate chips or nuts if using. Store in a sealed container in the refrigerator when not eating. 

Healthy Chocolate Peanut Butter Cups


Bottom Layer:

  • 2 tablespoons melted coconut oil
  • 4 tablespoons smooth peanut butter
  • 1 teaspoon pure vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 2 packets stevia


  1. Line a mini muffin tray with 10 paper liners.  Stir all ingredients together until smooth and divide between the 10 mini muffin wells (each should be about half full).  (Try not to dribble on the sides since it will give your candy a streaked look.)
  2. Put the tray in the freezer on a flat surface and freeze until solid (about 15 minutes, give or take a little while depending how cold your freezer is).

Top Layer:

  • 2 tablespoons melted coconut oil
  • 4 tablespoons smooth peanut butter
  • 1/2 teaspoon pure vanilla extract
  • 1 packet stevia
  • 10 walnut halves (optional)


  1. Stir all ingredients together (except walnut halves) until smooth and divide on top of the set chocolate mixture.  Transfer back to the freezer and freeze until partially solid (about 5 minutes), then lightly press 1 walnut half into the top of each candy (if using the walnut halves).  Return to the freezer and freeze until solid.
  2. Store the treats in the fridge in an air-tight container between layers of wax paper.

Skinny Chocolate Oatmeal & Peanut Butter Cookie Sandwiches


Yield: 18 cookie sandwiches 


Chocolate Oatmeal Cookies:
  • 1/4 cup unsalted butter, at room temperature
  • 1/2 cup brown sugar, lightly packed
  • 1/2 cup granulated sugar
  • 1/4 cup canola oil
  • 2 eggs, at room temperature
  • 1/4 cup 1 percent milk
  • 2 teaspoons vanilla extract
  • 1/2 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/4 cup ground flaxseed
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup rolled oats
Peanut Butter Filling:
  • 1 cup peanut butter
  • 1 cup vanilla nonfat Greek frozen yogurt (or any vanilla frozen yogurt)


  1. Preheat the oven to 180 degrees C.
  2. In a food processor or electric mixer, cream together the butter, brown sugar, and granulated sugar.  Add the canola oil, eggs, milk, and vanilla and pulse until combined.  Add the all-purpose flour, whole wheat flour, flaxseed, cocoa powder, salt, and cinnamon and pulse until combined. Add the oats and pulse quickly, just until oats are fully mixed in.

  3. Measure exact tablespoons of dough and place on a parchment-lined baking sheet.  Press dough flat, into cookie-shaped rounds (cookies will not flatten on their own in the oven).  Bake for 7-9 minutes. Allow cookies to cool to room temperature, about 5 minutes.

  4. Meanwhile, set frozen yogurt on counter and allow it to begin to thaw and soften, about 15 minutes.  Place softened frozen yogurt and peanut butter in a food processor or blender and pulse until just combined.

  5. Spoon heaping teaspoons of the peanut butter filling on half of the chocolate oatmeal cookies.  Top each with a second cookie, forming sandwiches.  Serve immediately.

Blueberry Cream Cheese Cupcakes

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Yields about 18 cupcakes

Blueberry Cupcakes

  • 1/4 cup (1/2 stick or 57 grams) unsalted butter, room temperature
  • 3/4 cup (169 grams) granulated sugar
  • 2 large eggs
  • 1/3 cup (76 grams) sour cream (or plain, non-fat yogurt)
  • 1/4 cup (59 ml) vegetable oil
  • 1 tablespoon vanilla extract
  • 1 3/4 cups (175 grams) cake flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup milk
  • 1 1/2 cups (340 grams) fresh blueberries


  1. Preheat oven to 180 degrees C. Line a cupcake pan with baking cups.
  2. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the sour cream, vegetable oil, and vanilla extract. Gradually add in the cake flour, baking powder, baking soda, and salt. Mix in the milk, stirring until batter is uniform and smooth. Stir in the blueberries.
  3. Fill baking cups about 2/3 full (or a little less) and bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven, transfer cupcakes to a cooling rack, and allow to cool to room temperature before frosting.

Cream Cheese Frosting

  • 8 ounces (227 grams) cream cheese, room temperature
  • 1/4 cup (1/2 stick or 57 grams) unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon salt
  • 3 cups (375 grams) powdered sugar


  1. In a large mixing bowl, beat together the cream cheese and butter until smooth. Beat in the salt and vanilla. Gradually beat in the powdered sugar. If frosting is too soft, add more powdered sugar until it reaches a spreadable consistency. Likewise, if the frosting is too stiff, add more milk until it reaches a spreadable consistency.
  2. Before serving, pipe or spread frosting on top of cooled cupcakes and decorate with a few fresh blueberries, if desired. If cupcakes will sit out more than a day, keep refrigerated in an airtight to help preserve the cupcakes. Serve at room temperature.


Peanut Butter Cornmeal Cookies

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Yields about 18 cookies

  • 1 cup chunky peanut butter
  • 1/2 cup granulated sugar, plus extra for rolling
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/3 cup cornmeal


  1. Preheat oven to 180 degrees C.
  2. In a large mixing bowl, cream together the peanut butter and sugar. Add the egg and vanilla extract, mixing well. Stir in baking powder and cornmeal. The batter will be very thick. Add 2-3 tablespoons water to smooth out the batter.
  3. Form tablespoon-sized balls and roll cookie dough in sugar. Place cookies on a baking sheet and flatten. Press a fork into the top to create decorative patterns. Bake for 10-12 minutes. Cool on the baking sheet for at least 5-10 minutes before moving to a cooling rack to cool completely. The cookies will be very fragile and need to cool down before they can be moved.