Maca Chia Cocoa Protein Pancakes

Indulgent AND healthy???

Maca Chia Cocoa Protein Pancakes | CaliGirlCooking.com

That’s my kind of breakfast! And after such an action- (and food-) packed day like yesterday, these Maca Chia Cocoa Protein Pancakes are exactly what we need to get us going on an even tougher Monday morning than usual. You feel me?

We had a great time watching the Super Bowl yesterday, but as we weren’t really cheering for either of the teams, let’s be honest, we really just showed up for the food.  The rest of the weekend was spent enjoying a little break in the rain and getting outside for some beach volleyball, and a fun photo shoot with one of my new clients that I’m doing some social media work for.

We also spent some time recovering from partying all last week at the Santa Barbara International Film Festival, which is a huge annual event for us thanks to the hubs’ hookup with VIP tickets. Highlights included seeing the world premiere of the film “Charged” (which is amazing, BTW, so inspiring – stay tuned for more on that one) and rubbing elbows with Denzel Washington who was given the Maltin Modern Master Award for his lifetime of achievements both on the stage and in front of the camera. We always have such a blast every year and, although it goes by way too fast, we always find ourselves ready for a good deal of extra shut-eye when all is said and done.

Maca Chia Cocoa Protein Pancakes | CaliGirlCooking.com

All the more reason for these Maca Chia Cocoa Protein Pancakes to come into our lives! I realize I have not yet posted a pancake recipe here on the blog, although if you’ve checked out my eBook, you’ll know that I have a couple of tasty recipes for more standard, “go-to” pancakes. I also realize that we are now officially into the second month of the year, which means most folks are still TRYING to hold onto their New Year’s resolutions but are finding their strength is waning. I mean, how can it not be with all of these Valentine’s ads and displays floating around?

Well, I have good news for you folks! These Maca Chia Cocoa Protein Pancakes are chock full of superfoods, yet can still easily pass as dessert (or just a not-so-savory breakfast if that’s more your jam.) You know I’m all about that balance, and this recipe is practically the epitome of what I preach.

Oh, and did I mention they’re also gluten-free? I don’t purposely try to avoid gluten in my recipes (sorry for all of my gluten-intolerants out there,) but just as some of my recipes accidentally turn out vegan, some also just HAPPEN to turn out gluten-free. Just be sure to use gluten-free oats in the batter and you’ll be golden!

Maca Chia Cocoa Protein Pancakes | CaliGirlCooking.com

Just like the aforementioned oats, most of the ingredients for these Maca Chia Cocoa Protein Pancakes are something you’ll likely have in your pantry already if you’re in any way tuned into the health and fitness world (or just like a damn good smoothie in the morning.) And if you don’t have these ingredients on hand already, have no fear, because our trusty old Amazon is pulling through for you once again. I even did all of the hard work for you:

MACA POWDER
PROTEIN POWDER
CHIA SEEDS

Alright kids, no more excuses. Let’s bust out our fancy blender and get to it. That’s right, I said blender. Because that’s the only thing you’ll need to whip up this recipe, aside from your nonstick skillet or griddle, of course.

Maca Chia Cocoa Protein Pancakes | CaliGirlCooking.com

Seriously, the process of this pancake batter could not be any easier. Just throw all of the ingredients in the blender, give it a good whir, and you’re ready to pour said batter into your piping hot cooking vessel. Sound easy enough?

Now, we all know that a Maca Chia Cocoa Protein Pancake’s story can’t stop once it comes off the griddle, because isn’t a pancake breakfast all about the toppings? Yesssirreee. I opted for sliced banana, cacao nibs and high-grade maple syrup for mine, but feel free to use whatever you want! Whipped cream, butter, peanut butter and strawberries are just a few more things that come to mind.

Maca Chia Cocoa Protein Pancakes | CaliGirlCooking.com

So there you have it folks! The secret to a healthy, balanced breakfast that still tastes like dessert. Now can we agree that this Monday isn’t going to be all that bad?

Maca Chia Cocoa Protein Pancakes | CaliGirlCooking.com
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Maca Chia Cocoa Protein Pancakes

These chocolate pancakes are full of healthy superfoods, yet still taste incredibly indulgent. The perfect breakfast for any day of the week!

Course: Breakfast
Servings: 9 mini pancakes
Author: CaliGirl Cooking
Ingredients
  • 1 cup oats
  • 2 eggs
  • 2 egg whites
  • 1 banana
  • 2 scoops protein powder (vanilla or chocolate flavor will work)
  • 2 tablespoons chia seeds
  • 2 teaspoons baking powder
  • 2 teaspoons cocoa powder
  • 2 teaspoons maca powder
  • 1/2 cup unsweetened vanilla almond milk
Instructions
  1. Begin heating a nonstick skillet or griddle over medium-high heat. 

  2. Combine all ingredients in a high-powered blender.

  3. Using a quarter cup measure, scoop pancake batter onto heated pan. Cook for 2-3 minutes on each side, or until it gets a nice golden color. 

  4. Remove from pan to a heated plate and continue cooking the rest of the batter.

  5. Top with whatever you prefer! Some ideas are: sliced bananas, sliced strawberries, maple syrup, peanut butter, cacao nibs, shredded coconut and whipped cream. 

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

Maca Chia Cocoa Protein Pancakes | CaliGirlCooking.com

Breakfast Banana Split

It’s time to have some fun with our food!

Breakfast Banana Split | CaliGirlCooking.com

Let’s start with this festive, tasty, KID-FRIENDLY Breakfast Banana Split. It’s got all of the fun of a classic banana split, yet it’s healthy enough to be acceptable for breakfast. That’s my kind of meal!

The idea for this recipe (if you can call it that) came to me while I was working out at the gym, as many of my great ideas do. I’m not sure what spurred it, sometimes things just pop into my head as I’m zoning out on the elliptical. But once I thought of it, I couldn’t get the idea out of my head. I needed to make a Breakfast Banana Split ASAP!

Breakfast Banana Split | CaliGirlCooking.com

Let me tell you a little story to set the scene for this idea.

When I first moved to Santa Barbara almost four years ago, I hunkered down in my brother and sister-in-law’s casita for a few months until my job went from temporary to permanent. I had a pretty sweet little set-up there, a futon bed, a full bathroom to myself, and a little nook with a mini-refrigerator. I did not have a kitchen, but luckily my fam didn’t mind me popping into the house and whipping something up, especially if it involved me making something that there three young kids, my niece and nephews, would eat.

While I lived there, I took a little bit of a challenge upon myself. Like most kids, my niece and nephews were not huge fans of foods that held any sort of nutritional value, so my challenge was to find ways to make food that they would love to eat while secretly sneaking in some healthy fruits and veggies. My greatest success with them was when I made “breakfast popsicles,” which were basically a big batch of smoothie loaded with greens (and sometimes other veggies,) poured into popsicle molds and frozen overnight. I mean, what kid doesn’t want to eat popsicles for breakfast?

As soon as the idea came to me for these Breakfast Banana Splits, I knew they’d be one of these dishes that kids will just jump at the chance to eat in the morning. I don’t have any children of my own (yet) but I look forward to exercising my nutrient-hiding creativity once again, and I know a Breakfast Banana Split will be making a frequent appearance on our household menu.

Breakfast Banana Split | CaliGirlCooking.com

So here’s how it goes down: Banana sliced lengthwise, just like the classic setup. Heaps of plain nonfat Greek yogurt in place of the ice cream, because we’re making this acceptable for breakfast. Loads and loads of toppings (mostly healthy, some a little more indulgent.) Finally, we can’t forget the cherries on top!

The great thing about this Breakfast Banana Split is that it’s incredibly versatile. I decided to use toppings like flaked coconut, chopped pineapple, date caramel, strawberry jam, toasted nuts and cacao nibs, but you can really use whatever you like (or whatever you have in your pantry!) Some other ideas you could include are freeze-dried fruit, melted almond or peanut butter or hemp seeds. The possibilities really are endless.

Whether this is a true “recipe” or not, you have to admit it’s a pretty genius breakfast option, especially when you have finicky little ones.

Breakfast Banana Split | CaliGirlCooking.com

What are some ways you sneak nutrient-rich foods into your picky eaters’ diets?

Breakfast Banana Split | CaliGirlCooking.com
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Breakfast Banana Split
Prep Time
10 mins
 

The classic soda fountain treat is given a healthy spin and turned into a delicious, kid-friendly breakfast. Who doesn't want dessert for breakfast?

Course: Breakfast
Servings: 1 serving
Author: CaliGirl Cooking
Ingredients
  • 1 banana, peeled and split lengthwise
  • 3/4 cup plain nonfat Greek yogurt
  • 1 tablespoon strawberry jam, melted
  • 1 tablespoon date caramel (see Recipe Notes)
  • 1/4 cup chopped pineapple
  • 2 tablespoons chopped walnuts
  • 2 tablespoons toasted coconut flakes
  • 2 tablespoons cacao nibs
  • 2 maraschino cherries
Instructions
  1. Place banana halves on either side of a sundae dish or larger, shallow bowl. Scoop Greek yogurt in between banana halves and add toppings. Don’t forget the cherries on top!

Recipe Notes

To make the Date Caramel (will make extra): Soak 20 pitted dates in warm water for 10 minutes. Drain and place in a food processor with 4 tablespoons water and 4 tablespoons unsweetened vanilla almond milk. Pulse until a smooth puree forms into a thick caramel consistency. Store any extra in an airtight container in the refrigerator.

Breakfast Banana Split | CaliGirlCooking.com

 

If you enjoyed this recipe, you might also like:

Chai Chia Oatmeal

It’s time to hop back in the saddle of life.

Chai Chia Oatmeal | CaliGirlCooking.com

And I’m going to do it with this Chai Chia Oatmeal by my side.

We got back from Lake Tahoe late Thursday night, just one day after we had initially anticipated and one day before the next storm was supposed to come in. We had such a great time relaxing, playing games and spending time with family…We never wanted to leave but, alas, we had to get back to reality and do this thing called life.

After two weeks away from home (and mostly eating other peoples’ food) I was so excited to get back in the kitchen on Friday and make my own delicious, wholesome food. First up on the list was this Chai Chia Oatmeal, which IMHO is the perfect January breakfast. Healthy, filling and easy to prepare, while still making us feel that we don’t have to say goodbye to all of the festive holiday cheer that has filled us up over the past couple of months.

Chai Chia Oatmeal | CaliGirlCooking.com

Speaking of cheer and happiness, has everyone set their intentions and goals for the New Year? I prefer to do this instead of setting resolutions, as having an end goal always motivates me to push forward and achieve everything I want to do. I took some time in between Christmas and New Year’s to reevaluate the direction I want to take the blog (and related business,) and I’m so excited to start setting things into motion to achieve these goals.

The New Year is a perfect time for this, but I think it’s important for us to remember to stop, reflect and reassess more often than once every 365 days. One of my goals for 2017 is to check in with myself AT LEAST every month, and see if I need to approach things a little differently or start focusing more of my time on something else. I think this is so necessary for entrepreneurs like myself, but also for anyone who is trying to achieve something in the New Year. Tell me, what are your goals and intentions for the year ahead?

We all know that one of the biggest intentions people set at New Year’s is to clean up their eating habits. Although you all know I don’t believe in restrictive diets, I think it is inevitable that eating healthier, more whole foods is top of mind at this time of year. I’m all for the healthy eating (and this Chai Chia Oatmeal is healthier than I’ll get out) but let’s not forget to sneak in little indulgences here and there. If it were up to me, I’d ask each and every one of you to have the goal of more BALANCE in your life as opposed to setting restrictions for yourself.

Chai Chia Oatmeal | CaliGirlCooking.com

So time for me to get off my pedestal and tell you all about this Chai Chia Oatmeal that is likely to be on repeat weekly in your household once you try it. It comes together in under 30 minutes, and even reheats well if you want to prep it in advance. There is also a huge amount of flavor for very few ingredients. All wins in my book!

Perhaps my favorite part of this recipe is the way we get the “chai spice” flavor into the oatmeal. Rather than having to worry about throwing in all of the different spices that go into chai, we simply steep two chai tea bags in the oatmeal’s liquid as it cooks. I used half water and half unsweetened vanilla almond milk, but you could easily go all one or the other based on your taste preferences.

Aside from the above mentioned base ingredients, all that goes into this wholesome breakfast is honey, a little vanilla extract and, of course, the chia seeds! And if you really want to jazz up your Chai Chia Oatmeal, may I suggest topping it all with toasted walnuts, homemade whipped cream and ground cinnamon? Or what about pecans, maple syrup and Greek yogurt? The healthy possibilities are endless, my friends, so let’s get about whipping this up in the kitchen, shall we?

Chai Chia Oatmeal | CaliGirlCooking.com

Chai Chia Oatmeal | CaliGirlCooking.com
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Chai Chia Oatmeal
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

This warming oatmeal is full of comforting chai spices and filling chia seeds. It's the perfect, healthy cold weather breakfast that will keep you right on track with your healthy eating goals.

Course: Breakfast
Servings: 2 servings
Author: CaliGirl Cooking
Ingredients
For the oatmeal:
  • 1 cup water
  • 1 cup unsweetened vanilla almond milk
  • 1 cup rolled oats
  • 1/4 teaspoon salt
  • 2 chai tea bags
  • 1 tablespoon honey
  • 1 tablespoon chia seeds
  • 1/4 teaspoon vanilla extract
Suggested toppings:
  • Toasted walnut or pecan pieces
  • Homemade whipped cream
  • Plain Greek yogurt
  • Ground cinnamon
  • Maple syrup
Instructions
  1. In a medium saucepan, combine the water, almond milk, oats, salt and tea bags. Bring mixture to a boil and cook for about 10 minutes, or until all of the liquid has absorbed into the oats. 

  2. Stir in the honey, chia seeds and vanilla extract. 

  3. Spoon into bowls and top with desired toppings. Serve immediately.

Chai Chia Oatmeal | CaliGirlCooking.com

Butternut Squash, Bacon and Goat Cheese Spanish Tortilla

Because it was just too good not to share.

Butternut Squash, Bacon and Goat Cheese Spanish Tortilla | CaliGirlCooking.com

This Butternut Squash, Bacon and Goat Cheese Spanish Tortilla has been on repeat in our house lately and, since I’ve made it so many times that I practically know the recipe like the back of my hand, I figured it deserved a solid mention.

As you may or may not know, I also have a culinary consulting business in addition to this here blog, Celebrations by CaliGirl Cooking. One of my clients from the very beginning has been the hotel I used to work at, and I bring baked goods and other treats in for them for various meetings, birthday parties, etc.

Right before Thanksgiving, I brought in this Butternut Squash, Bacon and Goat Cheese Spanish Tortilla for one of their meetings. Later that day, my phone was blowing up with text messages from my old coworkers saying how much they loved it. So I decided I had to make it again! (And again, and again.)

Butternut Squash, Bacon and Goat Cheese Spanish Tortilla | CaliGirlCooking.com

This recipe is a riff off of my Smoked Salmon and Fresh Herb Spanish Tortilla that I made a while back, but this time utilizing some of the best fall produce. Spanish tortillas traditionally use potatoes as their starchy base, but since I had an abundance of squash hanging around, I decided I’d give sliced butternut squash a shot. I’m so glad I did! It cooked up just beautifully, and feels even a little bit lighter than the starchier potatoes would.

We all know that goat cheese is a natural pairing for butternut squash, and for the fresh herbs I reached for fresh sage (the “it” herb of the season) plus a little bit of fresh thyme. For protein, I decided the salty crunch of applewood smoked bacon would be the perfect contrast to the sweet butternut squash and rich, tangy goat cheese.

I LOVE Spanish tortillas because they hold together just as well as any quiche would, yet you don’t have to worry about the hassle of making a crust (or the extra calories!) With a good nonstick pan, this tortilla will slide out easily onto a serving platter to be easily dished up for any weekend breakfast (or dinner, for that matter.)

Butternut Squash, Bacon and Goat Cheese Spanish Tortilla | CaliGirlCooking.com

Butternut Squash, Bacon and Goat Cheese Spanish Tortilla | CaliGirlCooking.com

I also love that this recipe comes together fairly quickly (you can even prep the squash, onions and bacon the night before,) and it holds up incredibly well. I made this a day before we left for our parents’ houses over Thanksgiving, and it was the perfect, easy breakfast to reheat the morning of Turkey Day so we didn’t have to worry about slaving over anything but the big bird we’d be enjoying later that evening. Yes, this Butternut Squash, Bacon and Goat Cheese Spanish Tortilla was a huge hit with everyone, and I’m sure it will be with you and yours as soon as you make it!

Now that the holidays are fully upon us, I know that you’ll have plenty of opportunities to whip up one (or many) of these in the month to come. With a little bit of prep the night before, you can have a hot, well-balanced breakfast on the table for your houseguests in less than 30 minutes, leaving you more time for coffee and meaningful conversation. Because isn’t that the most important part of the this time of year?

Butternut Squash, Bacon and Goat Cheese Spanish Tortilla | CaliGirlCooking.com

Butternut Squash, Bacon and Goat Cheese Spanish Tortilla | CaliGirlCooking.com
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Butternut Squash, Bacon and Goat Cheese Spanish Tortilla
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

A classic Spanish tortilla with a fall twist, featuring butternut squash instead of potatoes, creamy goat cheese, fresh sage and crispy bacon.

Course: Breakfast
Servings: 6 servings
Author: CaliGirl Cooking
Ingredients
  • 2 tablespoons butter
  • 1/2 of a medium butternut squash, peeled, seeded and thinly sliced
  • 1 medium yellow onion, halved and thinly sliced
  • 1/2 teaspoon ground nutmeg
  • 8 ounces creamy goat cheese
  • 4 ounces cooked bacon, chopped
  • 4 eggs
  • 1/3 cup chopped fresh sage and thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Maldon sea salt, for finishing
Instructions
  1. Melt butter in a large nonstick skillet over medium heat. Add butternut squash and onion and let cook, stirring occasionally, until onions begin to turn golden and squash has softened to fork tender. 

  2. While squash and onions are cooking, combine all other ingredients (except Maldon sea salt) in a large mixing bowl. Once squash and onions are cooked, add them to the mixing bowl, tossing to coat.

  3. Transfer contents back to the large nonstick saute pan and place back on medium heat. Let cook, without stirring, until mixture begins to set, and doesn’t jiggle too much when you shake the pan. 

  4. Turn broiler on high and place nonstick pan in oven. Broil on high for 5-7 minutes, or until the top of the tortilla becomes fully set and golden-brown. Remove from oven (be sure to use a potholder) and sprinkle with Maldon sea salt. Serve warm.

Butternut Squash, Bacon and Goat Cheese Spanish Tortilla | CaliGirlCooking.com

 

The new definition of golden-delicious!

Cranberry Chocolate Chunk Muffins with Chocolate Streusel

Are we ready to think about something other than turkey yet?

Cranberry Chocolate Chunk Muffins with Chocolate Streusel | CaliGirlCooking.com

I know, I know, I’m jumping the gun a bit seeing as Thanksgiving isn’t until tomorrow, but I bet you’ve already got the prep of your bird well under way, potatoes ready for mashing, and pumpkin pies baking in the oven. Time to start thinking about meals for the rest of the weekend, am I right?

We all know that the eating frenzy that is known as Thanksgiving does not end on Thursday night. No, no, no, it runs straight through Friday, Saturday and Sunday, whether you’re crazy enough to hit the Black Friday sales or digging out your Christmas decorations. Which is why we need something like these Cranberry Chocolate Chunk Muffins with Chocolate Streusel in our arsenal. A quick, easy, tasty breakfast loaded with a double dose of chocolate? I like it. I like it a lot.

Cranberry Chocolate Chunk Muffins with Chocolate Streusel | CaliGirlCooking.com

We’re heading up to the Bay Area tonight, so I’ve spent the last couple of days cooking up whatever we’d be able to transport easily. The hubs and I are lucky that we can drive to our Thanksgiving destination, so we usually load a cooler or two in the car with treats that we’ve made to help take some of the cooking pressure off of our parents. This time around, I’m bringing up some Sweet Potato Casserole Babka, a delicious Pumpkin-Walnut Pate I just whipped up (recipe coming to the blog soon!), Jessica’s White Cheddar, Toasted Almond and Crispy Sage Cheese Ball, and of course some of these Cranberry Chocolate Chunk Muffins with Chocolate Streusel!

Let me tell you a little bit about these muffins, because they are (sing it with me) “FAAAB-U-LOUSSS!!” They also happen to be the very first muffin recipe I’ve posted on this here blog. Can you believe it? I can’t, seeing as muffins (specifically, muffin tops) are one of my favorite types of baked goods. I kid you not, I’m that gal who will go buy a muffin strictly for its huge, crunchy top and discard the rest. My own special kind of balance, I guess?

The great news about these muffins, though, is that you are going to want to eat the whole. entire. thing. How can you not when they are laced with huge chocolate chunks, fresh cranberries, and an oh-so-perfect hint of orange? Um, yea, did I mention they’re also topped with the crunchiest, chocolatey-est chocolate streusel of all time?

Cranberry Chocolate Chunk Muffins with Chocolate Streusel | CaliGirlCooking.com

Quick confession: I actually used the chocolate streusel recipe from this Pumpkin Chocolate Crumb Cake by Hungry Girl Por Vida, and just cut it in half to use on the muffins. I’ve made this Crumb Cake two years in a row (a rare feat in the life of a food blogger) and it is soooo delicious. I especially love that it involves both cocoa powder AND chocolate chunks, so you get a double dose of that rich flavor. I knew it would be the perfect accessory for muffins already laced with chocolate chunks and cranberries.

The batter comes together quickly and easily, with all of the basic ingredients. And although I used fresh cranberries in this recipe, you could easily sub in frozen, as sometimes those are a bit easier to come by.

These Cranberry Chocolate Chunk Muffins with Chocolate Streusel are truly so delicious and the perfect precursor to a day of chopping down your Christmas tree or watching football and chowing on leftovers. They’re also the perfect way to segue into the Christmas season, because Christmas means all things cranberry and chocolate, right?

Cranberry Chocolate Chunk Muffins with Chocolate Streusel | CaliGirlCooking.com

One final note: these muffins are perfect candidates for a little freezer action. Just be sure to freeze them in a solid container (and then transfer to something like a Ziploc if necessary afterwards) so as not to lose all of that delicious chocolate crumble on top!

Now, if you’ll excuse me, I’m hoping to start my holiday weekend a little early with a lunch date with my honey. I hope you all have a very Happy Thanksgiving, full of quality time with friends, family and other loved ones. In a time of such political upheaval and uncertainty, it’s important to remember all that we have to be thankful for! XO

Cranberry Chocolate Chunk Muffins with Chocolate Streusel | CaliGirlCooking.com

Cranberry Chocolate Chunk Muffins with Chocolate Streusel | CaliGirlCooking.com
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Cranberry Chocolate Chunk Muffins with Chocolate Streusel
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

A festive muffin for holiday breakfasts, loaded with chocolate chunks, fresh cranberries and topped with a double chocolate streusel!

Course: Breakfast
Cuisine: American
Servings: 12 muffins
Author: CaliGirl Cooking
Ingredients
For the chocolate streusel:
  • 1/4 cup plus 2 tablespoons granulated sugar
  • 1/4 cup all-purpose flour
  • 2 tablespoons finely chopped semisweet chocolate
  • 1/8 teaspoon salt
  • 3 tablespoons chilled butter, cubed
For the muffins:
  • 2 sticks unsalted butter softened to room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 3 eggs
  • 1/2 cup milk (okay to use almond milk or other milk alternative)
  • 2 teaspoons vanilla extract
  • 1 teaspoon orange zest
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon salt
  • 3/4 cup chopped fresh (or frozen) cranberries
  • 3/4 cup semisweet chocolate chunks
Instructions
  1. First, make the chocolate streusel. In a small mixing bowl, combine all streusel ingredients. Blend using fingers (or a pastry blender) until mixture resembles wet sand and butter is at least in pea size chunks. Set aside.

  2. Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with liners or spray with cooking spray and set aside. 

  3. Using a stand mixer fitted with the paddle attachment, cream the butter and both sugars together until mixture is light and fluffy, about 2-3 minutes. Slowly add in the eggs, milk, vanilla and orange zest until well combined. Set aside. 

  4. In a medium mixing bowl, whisk together the flours, baking powder, spices and salt. Add these dry ingredients to the wet ingredients in the stand mixer and mix on medium speed until combined. Gently fold in the cranberries and chocolate chunks. 

  5. Scoop batter into prepared muffin tin, filling each cup about ¾ of the way up. Top each muffin with a generous amount of streusel.

  6. Bake in 350 degree oven for 23-25 minutes, or until a toothpick inserted into the center of the muffins comes out clean. Let cool for 10 minutes in pan before turning out onto a rack to cool completely. 

Recipe Notes

Streusel recipe from Hungry Girl Por Vida’s Pumpkin Chocolate Crumb Cake.

Cranberry Chocolate Chunk Muffins with Chocolate Streusel | CaliGirlCooking.com

 

Breakfast never looked so good.