Browsed by
Category: healthy muffins

Yoga Workout Playlist No. 3

Yoga Workout Playlist No. 3

If you ask me what it’s like to be an Army officer candidate and a law student at the same time, I’ll give you these responses . . .


I love that there’s a cup of coffee in that photo because I’m totally guilty of caffeinating while stressed. The goal is to be jittery and motivated enough to conquer a mile-long to-do list while sleep deprived.

Don’t get me wrong. I like school and have come a LONG way in terms of analytical thinking abilities, but sometimes I just want to pull my hair out due to the non-stop mental gymnastics. Logic is so hard (and NOT logical) at times.

And when I’ve reached the point where I’m literally about to go insane, I turn to exercise, including yoga and my favorite practice songs.

So without further adieu, here’s my biggest +Spotify yoga playlist to date. It’s a good mix of slow and upbeat songs. It’s perfect for hot yoga, power yoga or a fast-flowing vinyasa. Find the playlist HERE. Enjoy! 🙂

P.S. The playlist is TWO images. Make sure to pin both if you’re adding the playlist to a Pinterest board. Also, if you like this playlist, follow me and my other playlists on Spotify and Pinterest.


Images by Brianna Kolota

P.S. I pay $5 per month as a student to have access to a bazillion songs with zero ads. I have the ability to follow and make as many playlists as my heart desires. It’s TOTALLY worth the money. 🙂

Healthy Cocoa Oat Breakfast Muffins

Healthy Cocoa Oat Breakfast Muffins

These Healthy Cocoa Oat Breakfast Muffins from Undressed Skeleton
know no limits. 

Although they’re called “breakfast muffins,” the combination of apples and oats also fills you up without filling you out when eaten for lunch, dinner or as a snack.

Ground flax and chia seeds lend a hearty, nutty taste and texture. Applesauce and mashed banana keep the muffins nice and moist.

I doubled the amount of cocoa powder used because I’m a chocoholic. Since cocoa powder has the tendency to dry out baked goods, I added two tablespoons of plain low-fat Greek yogurt to the batter to ensure extra moistness.

Recipe notes:

  • Although the recipe calls for Honeycrisp or Fuji apples, I used Granny Smiths, which are tart and better for baking.
  • The recipe produces three regular-sized muffins. However, you can easily double or triple the batter for grab-and-go breakfasts, lunches, dinners and snacks.
  • Due to the natural sweetness of the fruit, I didn’t add any sugar or sugar substitutes to the batter. 
  • The recipe is also “limitless” in the sense you can add additional ingredients to the batter. I think raisins, nuts, and/or dark chocolate chips would taste incredible.
  • Each muffin contains about 100 calories.


  1. What’s your favorite grab-and-go breakfast?
  2. What’s your favorite type of apple?


Related HGG Posts:

Whole-Wheat Peanut Butter Chocolate Chip Muffins

Whole-Wheat Peanut Butter and Jelly Muffins


Presidential Muffins (Pumpkin Pie)

“Surprise” Sugar Cookies and Peanut Butter Chocolate Chip Muffins

“Surprise” Sugar Cookies and Peanut Butter Chocolate Chip Muffins

Words cannot describe these cookies. . .

“Surprise” Sugar Cookies

and these muffins. . .  

Whole-Wheat Peanut Butter Chocolate Chip Muffins

but I’ll do my best since you can’t exactly jump through the screen to devour one of each goodie in, oh I don’t know, less than two seconds.
As I mentioned in Wednesday’s post, I baked these treats for the UF Journalism and Communications Ambassadors Blogging Workshop Monday. I co-taught the workshop with Kelsey Jenkins, a fellow JCA member and author of Professionally Female.
We had a lot of fun sharing our personal experiences, tips and TMI moments with the blogging newbies. For instance, I shared the pain food bloggers feel when a meal becomes cold as you try to capture the perfect picture with just the right lighting, angle, etc.
My comments generated a lot of laughs, but I’m pretty sure every attendee now thinks I’m slightly insane, which is probably true. 😉
Anyway, given the picture of the cookies, you probably figured out the “surprise” ingredient – Golden Oreos. After drooling over these pictures of chocolate chip cookies stuffed with Oreos, I knew it wouldn’t be long before I put my own spin on the treat.
In fact, I spotted this new-to-me cookie while browsing the aisles at Target Sunday.
Birthday cake cream filling + Golden Oreo = genius!
Although I adore chocolate, my new apartment mates hate it. Two of the girls love vanilla, which I learned last week when they indulged in vanilla birthday cakes.
The vanilla obesession and Golden Birthday Cake Oreos served as inspiration for the “surprise” cookie recipe. I followed these steps to make the dough and added a few tablespoons of multicolored nonpareils to the batter.

After making the dough, I flattened a tablespoon-sized portion for the bottom of the cookie.

I added a second layer to the top.

Then, I covered the puppies and put them in a greased muffin tin, which helps the cookies retain a round shape.

Here’s a look from the inside . . . 
Just. sinful.
Being a creme lover, I definitely want to use Double Stuf Oreos next time. Requests for these cookies at future JCA events are already rolling in, so I don’t think “next time” is too far away.
I’ve also been dying to make a second batch of Jessica’s muffins for myself. I love Oreos and sugar cookies, but the peanut butter-chocolate combination steals my heart every time, especially when the recipe is secretly healthy.
P.S. Using high-quality, natural peanut butter is the key to making these muffins moist, dense bombs of flavor. I used Trader Joe’s Crunchy Salted Peanut Butter, which contains only peanuts and salt and costs about $2.79 per 16-ounce jar (a.k.a. inexpensive and delicious).
I hope you enjoyed reading about my baking extravaganza. Consider making one or both recipes this weekend for people you love to feed! 🙂

Of Possible Interest:

Hundreds of Oreo Recipes courtesy of Nabisco
162 Oreo Recipes courtesy of Suzie White’s Pinterest Board
Top 12 Favorite Oreo Cookie Recipes by Picky Palate
WIAW #8: Georgetown – Take Two

WIAW #8: Georgetown – Take Two

This week’s What I Ate Wednesday (WIAW) would have been B-O-R-I-N-G without dinner and a special stop in Georgetown after work. I rarely go out to eat, but Tuesday’s trip celebrated the completion of my Washington Center portfolio and final exam for Criminal Law and Procedure.


You know what the pink box means, right?


Georgetown Cupcake!  (a.k.a. the BEST cupcakes in the entire world)


Holiday flavors!


Tried and true favorites!

More on dinner and the cupcakes in a minute. You didn’t think I’d skip breakfast and lunch, right? ðŸ™‚

Breakfast – 7:45 a.m


– 1/2 cup Chobani Nonfat Vanilla Greek Yogurt mixed with 1/4 cup Friendship 1% Lowfat No Salt Added Cottage Cheese and one sliced banana that I caramelized in the microwave for 30 seconds with brown sugar and cinnamon.

– I also enjoyed one upside down Healthy Pumpkin Pie Spice muffin topped with 1/2 tablespoon Country Crock Light butter.

Lunch – 1:00 p.m.


I chopped up a broccoli slaw salad with 1/2 cup chickpeas; diced onion; diced green pepper; chili powder; cumin; black pepper; and garlic powder. I topped the salad with a mixture of two heaping tablespoons Homemade Fire-Roasted Salsa and one tablespoon Bolthouse Farms’ Thousand Island yogurt dressing.

One serving Blue Diamond’s Oven Roasted Cinnamon Brown Sugar almonds and 1/8 cup raisins rounded out the meal.

Dinner at The Tombs – 6:00 p.m.

Photo courtesy of The Tombs website

This restaurant is a favorite among Georgetown University students. Although I didn’t order the signature Hoya Salad, which is essentially chicken nachos on a pizza crust, my meal didn’t disappoint.


I ordered the Bulldog Burger, which is made with local grass fed beef, cherry wood smoked bacon, cheddar cheese, beer-braised caramelized red onions, and stone-ground mustard on a pretzel roll. I also worked some veggies into the meal with a side salad of spring mix lettuce, tomatoes, carrots, cucumbers and balsamic vinaigrette.

The beef melted in my mouth, and the bacon tasted both sweet and smoky.  Not to mention, I felt like I was eating a NYC pretzel due to the roll and mustard combo. All in all, this delicacy definitely earned a top spot on my “best burgers ever” list.

Bedtime Snack – 11:15 p.m.


Right to left: White Chocolate Peppermint and Christmas Caramel cupcakes


Top left to right: Chocolate Egg Nog and Vanilla Birthday Cake cupcakes

I ate the entire Christmas Caramel cupcake on my own, and my roommate kept the Vanilla Birthday Cake cupcake all to herself.  The sweet and salty goodness of the caramel cupcake basically blew my mind, which says a lot because everyone knows I’m normally a chocolate-all-the-way girl.

We split the Chocolate Egg Nog and White Chocolate Peppermint cupcakes in half, which worked out perfectly considering how rich both cupcakes tasted.

I liked the White Chocolate Peppermint, but it was too much peppermint and not enough chocolate flavor for me. However, the Chocolate Egg Nog cupcake took me by surprise. I don’t really care for egg nog, but the nutmeg-infused cake and icing hit the spot! My roommate wasn’t wowed by this cupcake, so I ended up eating 3/4 of it on my own. 🙂

I hit my bed like a sack of potatoes at midnight with a very full belly, but the trip was definitely one of my favorite outings during my time in the district. My roommate and I plan to continue the end-of-semester celebration this weekend with a day trip to Old Town Alexandria. More details to come!


  1. Have you ever visited Georgetown Cupcake? If so, what flavor did you try?
  2. Have you ever visited The Tombs? If, so what did you order?

WIAW posts from my favorite bloggers:

Presidential Muffins

Presidential Muffins

I must say that I am quite excited to be back in the saddle with cooking, baking and blogging. My life has been anything but normal, but blogging and my Hungry Gator Gal readers keep me sane.

I cannot express in words how important this one constant is to me now. I might elaborate later, but I don’t really want to discuss my problems here and now. Considering that New Jersey and New York residents are currently fighting a nor’easter after being pummeled by Sandy, I’m just thankful to be warm, dry, fed and in my apartment.

Anyway, on to the food . . .

I’m not going to lie – my creative food front has been basically non-existent for a week. However, Wednesday’s trip to the grocery store and some digging in my cabinet seemed to reinvigorate my inspiration.

So without further adieu, let’s end the workweek with a new recipe!

These muffins are healthy and easy peasy to make. It took me 30 minutes from start to finish, and now I have a dozen or so muffins in the freezer ready for on-the-go breakfasts. Each muffin clocks in at only 120 calories!

Healthy Pumpkin Pie Spice Muffins

I baked these muffins Wednesday night while I read the day’s edition of the Examiner. If I were to congratulate the re-elected Mr. President, these moist, dense puffs of pumpkin-infused dough would be my gift.

Thursday’s breakfast included one muffin heated in the microwave and patted with a smear of butter; one medium-sized banana; and one container of Harris Teeter banana cream nonfat yogurt.

Is a career as a White House chef in my cards? Probably not, but I’d be honored to cook or bake for any president, regardless of party affiliation.

Healthy Pumpkin Pie Spice Muffins

Makes: 12 muffins

Difficulty: none

Total time: 30 minutes


  • 3/4 cup Silk Unsweetened Vanilla Almondmilk
  • 1/2 cup light brown sugar
  • Two cups whole-wheat pastry flour
  • 1 large egg
  • Two teaspoons each of pumpkin pie spice and cinnamon
  • 1/2 cup unsweetened applesauce
  • 3 teaspoons baking powder
  • 1 cup canned pumpkin (NOT pumpkin pie mix)


  1. Preheat the oven to 400 degrees.
  2. Blend dry ingredients in a bowl and set aside.
  3. Blend wet ingredients in a separate bowl.
  4. Gradually stir the dry mix into the wet mix with a spoon until the flour is moist. The batter will be lumpy.
  5. Line the muffin pan or spray with cooking spray. Divide the batter among the cups.
  6. Bake the muffins for 18 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
  7. Immediately remove the muffins from the pan to prevent over-baking.
  8. Eat or store in a gallon-sized bag in the freezer for mornings. You can reheat the muffins in the microwave.


  1. Have you been affected by Hurricane Sandy or the nor’easter?
  2. Did you vote Tuesday?

Related Posts:

Pumpkin Chocolate Chip Cupcakes with Cinnamon Glaze

Thursday Thoughts – Pumpkin

Whole-Wheat Pumpkin Blueberry Pancakes