Healthy Baking Lover

These cookies are soft and melt your mouth bursting with relatively wholesome, healthy flavor! My friend gave me this recipe, and I halved and chopped it to fit my ingredient availability and amount I can do with. This is less-than-half of the original recipe, and it yielded to 16 on the larger side cookies. See photos below. I always find that my quantity of cookies come out to be a far cry less than the estimated count is, and I think this is because I make my cookies way larger than supposed to? Lol. I did not grow up around cookie bakers, my mom just haphazardly baked chocolate cakes weekly and that was the extent of our baked goods. I took over that job in my house when I became a teenager, and then came to learn the ratio the butter/flour make to create either soft or crunchy cookies. Anyway, I used to stress out over not having butter or margarine in the house to make cookies, but I saw in this recipe that oil worked just fine in their place! So, my health diet can continue to

 These chocolate muffins are soft and delicious, and a great snack for when you need a quick pick-me-up. They are also really low calorie and healthy-ish, so you can enjoy them guilt free! Here it is.   Ingredients: 1 egg 1 teaspoon vanilla extract 1 1/2 tablespoons pure maple syrup 1 tablespoon olive oil 1/2 cup white whole wheat flour 1/2 teaspoon baking powder 1/4 teaspoon coarse sea salt 1/2 teaspoon cinnamon 2 tablespoon cocoa powder 1/4 cup espresso coffee 1/4 cup mini chocolate chips Yields: 6 muffins Directions: Preheat oven to 425 degrees Fahrenheit. Spray 6 muffin tins with oil or line with muffin liners.  Whisk egg with vanilla, syrup, and oil. In separate bowl, sift flour, cocoa powder, baking powder, salt, and cinnamon. Mix dry ingredients with wet, add coffee. Mix in chocolate chips. Pour into muffin tins until halfway full. Bake for 15 minutes, or until toothpick comes out clean. Remove from oven and let cool.

Hi! I am new to baking blogging, and this will be my first recipe. I love baking muffins, it is a hobby of mine, and especially eating them. Being that I have been trying to eat healthier this year, taking out the white sugar and white flour from my baking, I will be bringing recipes that I have found worked for me and savored my sweet tooth as well as my diet dreams. I hope they will be enjoyed and useful to others too.  The first recipe is one that I have used many rainy and stressful times, and it always hits the spot. Well, sometimes I need to adjust it more because of the denseness, but this time I got it just right. I like it a little dense, but also moist enough to taste the flavoring, if that makes sense. I adapted this recipe from andthenwesaved.com  called The Only Oatmeal Muffin Recipe You'll Ever Need. I used it because of it's versatility, she says you can use any fruits or nuts you'd like or have at hand in your kitchen, and I thought perfect this is all