Whole Wheat Banana Muffins with Dark Chocolate Chunks (Clean)


Ooh been a while since I’ve posted a muffin recipe. Been a while since I’ve posted at all, to be honest. Sorry about that, end of semesters are always ridiculously chaotic, but at least Winter Break is just around the corner! One more day!!




Let me start off talking about the muffins so that you can skip directly to the recipe later without having to read all my random rambling.

I’ve made plenty of muffins in my life, and I have to say, that this is one of my all-time favourites. The crumb is absolutely perfect. It’s not dense, and it doesn’t fall apart when you bite. It’s soft and light and perfect.

And the flavour! It has a very distinctive banana bread flavour, but these are just so much easier. With banana bread, you have to wait over an hour for the banana bread to bake! With these, you need less than 20. Not to mention, muffins are the perfect snack size and easier to bring along as a to-go snack or even breakfast.

But of course, my favourite part would have to be the chocolate. I have a rule when it comes to muffins with chocolate in them. I either eat them cold – straight out of the fridge, or hot – microwaved or baked. When the muffins come straight out of the fridge, the chocolate chunks become so distinct in their tempered texture, demanding you to notice the chocolate chunks and appreciate them fully. On the other hand, when the chocolate chunks turn into melty globs of perfection…well then, they’re melty globs of perfection. It’s quite simple, really.

I happened to have hazelnut dark chocolate on hand, which I thought would add texture and contribute a nutty texture, and I’m really glad I did. Nevertheless, if hazelnuts aren’t your thing, then dark chocolate works fine as well.




I’m so excited for break. Like, so excited. It’ll be the first time in forever that I’ve spent Christmas at home, and it’ll be extra special now because my family is rarely together nowadays. My brother’s off at university and my dad comes home once every two weeks because he was relocated. My mom is really excited too, going out and buying all sorts of Christmas decorations and gifts while I plan all the Christmas activities and movies and desserts. It’s going to be a good one.

And of course, this weekend my friends and I are going to have the best time ever. They’re both leaving quite early on in the break, so we’re making the most of this weekend – movie nights, visiting TianAnMen square, dinner dates, hot pot…



If you’re still reading this, which I doubt many of you are, I have a question for you: Would you rather know how you die or when you die?

My friends and I were discussing the question. One friend and I wanted to know when, and the other wanted to know how. It’s an interesting topic and a question worth discussing.

I’d rather know when I die. My reasoning was that I would be able to truly cherish my last moments, whereas, if I knew how I would die, I’d just be paranoid of everything relating to that. For instance, if I knew that I would die by getting hit by a car, I’d just have a fear of cars for the rest of my life.

But then I asked someone else while walking home and he said that he’d rather not know anything about his death. I can’t believe it hadn’t crossed my mind, but as soon as he pointed it out, I realized that it’s not necessarily a good thing to know anything about your death.

If I did know when I would die, I’d see my life as a ticking bomb. I’d feel guilty every second I don’t do something “meaningful” and I’d live in constant terror of finding meaning to life. It’s better to just sit back and go with the flow. Enjoy life, friends xx

dsc_0638 dsc_0658

Whole Wheat Banana Muffins with Dark Chocolate Chunks

Adapted from How Sweet Eats


  • 2 cups white whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • 1 large egg
  • 1/2 cup coconut sugar
  • 1 teaspoon pure vanilla extract
  • 1/3 cup coconut oil, melted and cooled
  • 3 large bananas, mashed (about 1.5 cups)
  • 2/3 cup almond milk
  • 6 ounces dark chocolate, chopped (I used hazelnut dark chocolate)


  1. Preheat oven to 170 degrees C or 350 degrees F
  2. In a bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg
  3. In a separate large bowl, whisk the egg and coconut sugar together until smooth. Whisk in the vanilla extract, coconut oil, and mashed bananas until combined
  4. Gradually add in dry ingredients, mixing until just combined
  5. Stir in the milk and mix until just combined
  6. Fold in the chopped dark chocolate
  7. Fill each muffin liner 2/3 of the way full with batter. (Optional: Place a very thinly sliced banana slice on top of the muffin and a little chopped chocolate before baking)
  8. Bake for 15-17 minutes, or until tops are slightly golden. Remove and let cool


Fluffy Blueberry Muffins – SORTED (Cheat)


I know that I ramble about SORTED Food a lot, but I usually ramble about how they’ve changed my life by igniting the side of me that loved baking. Now, I’m gonna continue rambling, but this time, about how insanely amazing their recipes are. In particular – this recipe: “American Blueberry Muffins“.




Firstly, you’re probably wondering why I decided to rename the recipe, changing “American” to “fluffy”. Well, here’s why: they’re fluffy as hell.

I don’t think I need to say more to that.

In all seriousness though, these muffins are so damn fluffy and so damn delicious and I found my new favorite muffin recipe. Mind you, I make muffins all the time, but these muffins are so good. They rise mile-high and have a soft, delicate crumb with a textured top layer. Not to mention, they’re filled with juicy blueberries that break open so that you get blueberry in every bite.




I’ve never really used vanilla sugar much. I just use vanilla extract. This time, I decided to just go with the recipe and use vanilla sugar and it was so worth it. When my mom first tried it, she commented about how it was a vanilla blueberry muffin, and when I tried it out myself, I was in awe – the vanilla flavor was there. Not just a barely-noticeable sweet flavor, but vanilla.

But – on that note. I wouldn’t recommend going out and buying vanilla sugar, cause let’s be honest – that stuff is expensive. So what do you do? Why, you make your own, of course.

Last year when I went to Bali, I stocked up on vanilla pods because they’re really cheap there. I used the seeds and pod to make creme brulée, and then dried out the pod. I placed the pod into a jar and filled it with sugar and left it on my counter. Now, a few months later, the sugar has absorbed all that wonderful flavor of vanilla. Not only does it smell amazing, but it seriously heightens your baked goods! Vanilla sugar is my new favorite thing.


These muffins are little bundles of heaven, I tell you. Little bundles of heaven…


Fluffy Blueberry Muffins

Adapted from SORTED Food

Makes 10-12 muffins


  • 350g all-purpose flour
  • 3 teaspoons baking powder
  • 1 generous pinch of salt
  • 200g vanilla caster sugar
  • 2 eggs
  • 240ml buttermilk
  • 120ml sunflower oil
  • 1 teaspoon vanilla extract
  • 225g blueberries
  • 1 tablespoon demerara (raw) or brown sugar


  1. Preheat oven to 220 degrees Celsius and prepare a muffin tray
  2. In a large bowl, whisk together the flour, baking powder, salt, and sugar
  3. In a medium bowl, whisk together the eggs, buttermilk, oil, and vanilla extract
  4. Add the wet mixture into the dry mixture and fold gently until just combined. Do not over mix. The batter should be slightly thick and sticky
  5. Fold in about 3/4 of the blueberries
  6. Divide the mixture between the muffin cases, filling them 3/4 of the way up. Top with the rest of the blueberries and sprinkle with demerara/brown sugar
  7. Place into oven and immediately turn heat down to 180 degrees Celsius. Bake for 25 minutes until golden and an inserted toothpick comes out clean

Chocolate Sprinkle Banana Bran Muffins (Clean)

You guys should probably all know by now that I love muffins. They’re perfectly sized on-the-go snacks, especially when traveling! In a couple of weeks, I’ll be heading off to Sri Lanka, so I’m going to need lots of yummy snacks for my long hours of traveling, and that’s where these guys come in – chocolate sprinkle banana bran muffins!

They’re not only suuper delicious, but they’re healthy too! They’re sweetened with coconut sugar and naturally sweetened thanks to the bananas, and I’ve reduced the oil to just 1/4 cup of coconut oil! But going back to the bananas – do you guys have any idea how good bananas are for you? A friend of mine just wrote an extensive article about it with 24 scientifically-backed reasons why bananas are your best friend. You guys can check out the article here (or http://www.well-beingsecrets.com/bananas-health-benefits/).



These muffins are everything you could want. They’re fluffy, and are covered in chocolate sprinkles and granola (my favorite part).




I’m literally getting hungry just from looking at these photos. I really want a muffin now.



In case any of you were wondering, the chocolate sprinkles I used in these muffins is “hagelslag”, which is a Dutch chocolate sprinkle for putting on bread. We always buy a ton of them when we go back to the Netherlands, but I seem to be the only one who eats them, so I figured I’d incorporate them into these muffins to get the rest of my family to eat them. It’s not that they don’t like chocolate, but they just don’t actively crave chocolate like I do.






Chocolate Sprinkle Banana Bran Muffin


  • 2 eggs
  • 2/3 cup coconut sugar
  • 1 cup mashed ripe bananas
  • 1 cup soy or almond milk
  • 1/2 teaspoon apple cider vinegar
  • 1 cup unprocessed wheat bran
  • 1/4 cup coconut oil, melted and cooled
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cup white whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 + 1/4 cup chocolate sprinkles, divided
  • 1/4 cup banana nut granola (or granola of choice)


  1. Preheat oven to 180 degrees Celsius or 370 degrees Fahrenheit
  2. In a medium bowl, whisk together the eggs and coconut sugar, before whisking in the bananas, milk of choice, apple cider vinegar, wheat bran, coconut oil, and vanilla
  3. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt
  4. Pour the wet ingredients into the dry, and fold together gently until just combined
  5. Fold in 1/2 cup chocolate sprinkles
  6. Scoop the batter into a greased muffin tin and sprinkle with the remaining 1/4 cup chocolate sprinkles and the granola
  7. Bake for 20-25 minutes, until a toothpick inserted in the middle comes out clean

Sugar-Free One-Bowl Apple Oatmeal Muffins (Clean)



I’ve posted muffin recipes before, but all of the classics – blueberry oatmeal muffins, double chocolate muffins, chocolate chip…but never apple oatmeal. In fact, I barely even have any apple recipes around here. I think it’s start I adding to that collection.



I always seem to have too many apples in my fridge. My brother loves apples. He’d literally eat an apple every day, so we’d be perfectly fine buying a bag of apples every time we went grocery shopping (which, with me in the house, happened pretty often). Now, he’s off at college, and we seem to always have apples in the fridge. My mom tries to get me into the same healthy apple-a-day routine as my brother, but to be honest, I’m not a huge fan of apples.

Not to say that I dislike apples, but like, in terms of texture and flavor, I’m kinda meh about them. What I do love, though, is incorporating them in baked goods. Remember that apple pie I made ages ago? Yeah, that was a damn good pie and one of my favorites.

Point is, to me, apples are okay on their own, but they get so much better when combined into baked goods and paired with some good old-fashioned spices.


I love this recipe because it’s so easy, and if you’re like me (with a fridge full of apples 24/7), you can whip these up pretty much anytime you want. The whole recipe comes together in one bowl, and only takes 5 minutes or so.

Not to mention, they’re so good for you! They’re naturally sweetened with applesauce and stevia, with only 2.9 grams of sugar per serving! That’s practically nothing. FYI – a 46g Kit Kat bar has 22g of sugar.



Sugar-Free Apple Oatmeal Muffins

Makes 12 muffins


  • 1 cup old fashioned oats
  • 1 cup white whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2-1 tablespoon powdered stevia (adjust to taste)
  • 1/2 teaspoon salt
  • 1 cup unsweetened applesauce
  • 2 eggs
  • 1/4 cup coconut oil, melted and cooled
  • 3/4 cup almond or soy milk
  • 1 teaspoon vanilla extract
  • 1 medium or large apple, peeled, cored, and chopped
  • 1/4 cup chopped nuts (optional)


  1. Preheat oven to 205 degrees Celsius or 400 degrees Fahrenheit
  2. In a bowl, stir together oats, flour, cinnamon, baking soda, baking powder, stevia, and salt
  3. Mix in the applesauce, eggs, coconut oil, milk of choice, and vanilla extract
  4. Stir in the chopped apple and chopped nuts, if using
  5. Transfer batter into a greased or lined muffin tin and bake for 20 minutes

Sugar-Free Chocolate Chip Quinoa Muffins (Clean)

School is starting up again, and as always, I’ve got a batch of muffins in my fridge to allow for easy school-snacking. A muffin (or two) a day keeps the school stress away.



So – why are these chocolate chip quinoa muffins so perfect as on-the-go snacks? Let’s talk quinoa.

Quinoa (pronounced keen-WAH) is a seed, though it’s often used as a grain. It’s gluten-free, with a tiny amount of fat, but more importantly, it’s a complete protein, making it an ideal protein source for all the vegetarians and vegans out there. A cup of quinoa gives you 222 calories, along with 8.1g protein and 58% of your RDA for magnese. It’s fibrous with a low glycemic index, keeping you full for a longer period of time, which is why I am oh-so-grateful for having these with me during school and getting me through the classes leading up to lunch.




Sugar-Free Chocolate Chip Quinoa Muffins


  • 2 cups (240g) cooled, cooked quinoa
  • 1 cup (120g) white whole wheat flour
  • 1 cup (130g) light rye flour (Or more white whole wheat)
  • 2 tablespoons powdered stevia
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • ¼ cup coconut oil, melted and cooled
  • ½ cup buttermilk
  • 1 large egg
  • ¼ cup plain Greek yoghurt
  • 1 teaspoon vanilla extract
  • ½ cup mini chocolate chips

*If you want a sweeter muffin, feel free to add in a bit of honey/coconut sugar and adjust to taste


  1. Preheat oven to 175 degrees Celsius or 350 degrees Fahrenheit
  2. In a medium mixing bowl, whisk together quinoa, flours, stevia, baking powder, and salt
  3. In a separate mixing bowl, whisk together coconut oil, buttermilk, egg, greek yoghurt, and vanilla extract until smooth
  4. Pour the wet mixture into the smooth mixture and stir until just combined, before folding in the chocolate chips. Do not over mix
  5. Transfer the mixture into a lined muffin/cupcake tin and bake for approximately 25 minutes, until a toothpick inserted into the middle of one comes out clean. Allow to cool and enjoy!

Whole Wheat Double Chocolate Muffins (Clean)


Considering the fact that healthy muffins and brownies are a staple in my house, it’s quite abnormal that I haven’t posted a muffin recipe in a while.

To make up for the lack of muffin posts, I’ll give you one of my favorites.




Now, I have a few chocolate muffin recipes, but this is one that I favor in particular. They’re chocolatey, super fluffy, light, and perfectly sweet.


While making these, I was baking two recipes at a time – the other being blueberry bagels. I pulled these muffins out of the oven and planned on letting them cool before going back to the bagels. But they looked so incredibly fluffy, I couldn’t resist, so I ate one of the mini muffins.

It was a bite of fluffy, yet moist, chocolate-y goodness studded with gooey pockets of melted chocolate chips. H-e-a-v-e-n.

Naturally, I had another one.

Then it was back to bagels.

Then my mom came in and eyed the muffins, asking if I had taken photos yet. I told her I hadn’t, but let her have one anyways. She took one and happily left the kitchen.

About five minutes later, she came back and asked if I had taken photos yet. Again, I said no. She told me to hurry up and take them, because she wanted another one, and wanted me to share some with my grandparents. So I took my photos, ate another mini one (as seen in the second to last pic), and then gave my mom, grandpa, and grandma a full muffin each. They loved them.

Mission Fluffiest Chocolate Muffins: Success.



I love them chilled, straight out of the fridge, or steaming hot.

When I grab one straight from the fridge, the chocolate chips are slightly cold and aren’t soft, which provides great contrast compared to the softness of the muffin. The chocolate chips are colder, too, and you get that satisfying bite as if you were eating a bar of chocolate.

Whereas, if you choose to microwave a muffin for half a minute or so, the muffin begins to steam and seems like it’s just been taken out of the oven. The chocolate chips melt and get all gooey while the muffin itself becomes more tender and moist, resulting in a big, pillow-y, melty-chocolate-y bite.

Whichever one floats your boat. I love them equally.



Whole Wheat Double Chocolate Muffins

Adapted from Whole and Heavenly Kitchen

Makes 12 standard + 6 mini muffins (or 15 standard muffins)


  • 1/2 cup coconut oil, melted
  • 2 large eggs
  • 1/4 cup unsweetened yoghurt
  • 1 medium ripe banana, mashed (approx. 1/2 cup)
  • 3/4 cup buttermilk
  • 2 teaspoons pure vanilla extract
  • 2 cups white whole wheat flour
  • 3/4 cup unrefined coconut sugar
  • 1/2 cup raw cacao powder
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup dark chocolate chips


  1. Preheat oven to 200 degrees Celsius or 400 degrees Fahrenheit
  2. In a medium bowl, whisk together the oil, eggs, yogurt, mashed banana, buttermilk, and vanilla until smooth
  3. In a separate bowl, whisk together flour, coconut sugar, cacao powder, baking powder, and salt until combined.
  4. Fold the dry mixture into the liquid mixture until just combined. Do not over mix. Fold in chocolate chips.
  5. Transfer the mixture into a greased or lined muffin tin until almost full and bake for 5 minutes before reducing heat to 190 degrees Celsius or 375 degrees Fahrenheit, and bake for 15 more minutes, until a toothpick comes out clean
  6. Allow to cool in muffin tin for 5 minutes before transferring to a wire rack to cool completely
  7. Serve. Store in an airtight container at room temperature or in fridge, and reheat in microwave if desired

Sugar-Free Blueberry Pecan Oatmeal Muffins (Clean)

I feel like these muffins are going to become a staple in my house. They’re just so snackable and yummy.


You won’t understand how addicting they are until you make them. I was so surprised at how sweet and flavorful they tasted. There’s hardly any added sugar. No refined sugar, no coconut sugar, no agave syrup, no honey, no maple syrup, nada. There is a tablespoon of powdered stevia, but still.


They’re really flavorful too. There’s plenty of plump blueberries in each muffin, which pairs beautifully with oats and buttery pecans. JUST TRUST ME ON THIS ONE.


Before I give you guys the recipe (technically you already have it, if you just scroll down, but shh), I just wanted to talk about something I saw on Youtube the other day.

Generally, I don’t talk about anything except for food in my posts, but I felt like this is important and something that we all have to keep in mind. I watched Why Our Hearts Ache by Carrie Hope Fletcher yesterday, and I just can’t stop thinking about it. Carrie explained that the amount of heartache you feel reflects how much you cared about whatever it is that caused the heartache. (You guys should still go watch the video, because it sounds so much nicer and makes more sense coming from her…I think. Plus, she’s perfect and kind and inspiring and gorgeous and wonderful and I love her.)

Sometimes you put a lot of work into something, and when it doesn’t come out right, whether its a relationship or a project or something, you won’t really care too much. Other times, you’ll feel like your world has collapsed and it’ll take you days or months or even years to get over. Those are the times where you realize how much you truly cared about whatever it is that you did.

It makes perfect sense, and I couldn’t agree more. I’m slightly surprised that I hadn’t come to the same conclusion, but it just makes so much sense.

And on a more personal note, the video made me realize what I really care about, and I found that to be fascinating. For example, some days, I’ll be in the kitchen and I’ll put all my effort into creating amazing food. When they don’t turn out right, I do get really really upset. I’ve gotten used to kitchen experiments not working out, but when I spend hours baking with tons of effort, and not ending up with a good product, I’ll essentially feel heartache. Not in the lovey-dovey way, but I will truly feel disappointed.

Then again, there is that lovey-dovey stuff.

Take this example.

A guy liked you two years ago, and you treated him badly without thinking twice, but then, he was all you wanted, and it was too late. You spend the next two years missing him and wishing that you were closer, though you get all anxious and nervous and jittery around him and when he’s around you can’t focus on anything and you practically forget how to speak and be yourself. You want the best for him, and you’d do anything to make him happy. He’s the only one who can make you smile just by saying your name in that special way, or just by giving you that look. Sometimes you’ll talk for hours and you’ll never want to stop. Then, in the middle of math class, your friend tells you that he’s moving at the end of the year, and you nearly break down crying in the middle of class. The rest of your high school life seems to crash and you can’t bear with the thought of him leaving. You wish that he told you earlier, and that he’d told you himself. On the bus ride home, you cry, and on your walk home, you cry. At night, you can’t fall asleep because you’re so filled with grief, so you click open your phone and you say, “hi”. He says, “hii. I’m sorry for not telling you >.<” and endless waves of tears stream down your cheeks as you type back, “It’s okay”, even though its not. And then you tuck your phone away and curl up under the covers and you cry and you cry and you cry your f***ing eyes out.

And that’s when you know how much you cared.


Oh. I didn’t expect for all of that to end up being typed up. What the hell, though. Maybe it’ll help you guys get through difficulties in life and maybe you can relate. When things go bad and you feel like everything is breaking down, at least you’ll know how much you cared and to know how much you could possibly care for something or someone.

DSC_0677. DSC_0679. DSC_0680.



They’re delicious. Full stop.


Blueberry Pecan Oatmeal Muffins

Adapted from Sugar Free Mom

Makes 14-15 muffins


  • 1 cup old-fashioned oats
  • 1 cup buckwheat flour
  • 1 tsp ground cinnamon
  • 1/2 tsp sea salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp powdered stevia
  • 2 eggs
  • 1 cup unsweetened applesauce
  • 1/4 cup coconut oil, melted
  • 3/4 cup milk of choice
  • 1 tsp pure vanilla extract
  • 1 cup blueberries, frozen or fresh (I used fresh)
  • 1/2 cup pecans, chopped roughly


  1. Preheat oven to 175 degrees Celsius or 350 degrees Fahrenheit
  2. In a medium mixing bowl, stir together the oats, buckwheat flour, ground cinnamon, sea salt, baking powder, baking soda, and powdered stevia
  3. Stir in the eggs, applesauce, coconut oil, milk, and vanilla extract until just combined
  4. Fold in the blueberries and pecans
  5. Pour the batter into a lined cupcake/muffin tin, filling them about 2/3 to 3/4 of the way, and bake for 25-30 minutes, until a toothpick inserted into a muffin comes out clean
  6. Serve!