Tag Archives: chobani

Coconut Blueberry Muffins

coconut blueberry muffins

This is going to sound pretty obvious based on the title of this post, but if you like blueberries and you’re a fan of coconut… you’ve come to the right place!

The coconut in these muffins is inescapable, so if you’re not a fan of coconut, I have to let you know you may not love these muffins.  That’s because the coconut comes at you not once, not twice, but three times: coconut oil, coconut flakes, and coconut greek yogurt.

Coconut greek yogurt?  Yep — these muffins were inspired by the new coconut Chobani greek yogurt.  Remember when they sent me all those “top secret” new flavors to try?  Well, I’m letting the cat out of the bag — coconut was one of those.  And it’s delicious.

coconut blueberry muffins little bitty bakes

I’ve been trying to use up my stash of blueberries here in Florida before I head up north to New York (for a month!) next week, and these coconut blueberry muffins are my latest creation.  My sister already knows how obsessed I am with these muffins — I’m pretty sure I’ve texted her every morning this week explaining to her the awesomeness of these little gems.  Abby, I will be forcing you to try them very soon — we can even do a gluten free version.

The yogurt keeps the muffins really moist while the coconut oil gives the muffins that crumbly texture we all love.   I also relied on the same trick I did for these muffins with baking time, which means you get tall and fluffy muffins.

If you’ve got any extra blueberries lying around this blueberry season, I’m urging you to make these.  Even though I’ve made quite a few muffin recipes using greek yogurt before, but these are easily my favorite.  A must-try!

coconut blueberry muffins lbbakes

[print_this]Coconut Blueberry Muffins

Coconut greek yogurt, coconut oil, and shredded coconut are added to traditional blueberry muffins for a tropical twist.

Makes 12 muffins

Prep time: 10 minutes

Cook time: 25 minutes

  • 12 ounces (2 6-ounce containers) coconut Chobani lowfat greek yogurt
  • 1/2 cup milk
  • 2 large eggs
  • 1/4 cup coconut oil
  • 2/3 cup sugar
  • 2 1/2 cups white whole wheat flour (or all-purpose)
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/4 cups fresh or frozen blueberries*
  • 1/4 cup shredded unsweetened coconut or coconut chips**

Heat the oven to 425 degrees F.  Spray a muffin tin with nonstick cooking spray.

In a small mixing bowl, stir the yogurt, milk, eggs, oil, and sugar until mixed.  Set aside.

In a large mixing bowl, combine the flour, baking powder, and salt.  Stir to combine.  Add the yogurt mixture to the dry ingredients, mixing gently with a rubber spatula until the batter is just mixed (the batter will be thick).  Fold in the blueberries and coconut.

Scoop the batter into the prepared muffin tins.  If desired, sprinkle the top of each muffin with additional coconut.  Bake at 425 degrees F for 5 minutes, then lower the heat to 375 degrees F and bake for 15 to 20 minutes or until the edges are golden brown and the muffins are fairly firm to touch.  Allow the muffins to cool in the tins 5 to 10 minutes before removing.  Store any leftover muffins in an airtight container for up to 2 days.  You can also freeze any extra — simply wrap each muffin in aluminum foil, and place the muffins in a freezer bag.

*If using frozen blueberries, do not thaw the berries before adding to the batter — simply fold the frozen berries into the batter.

**I used Trader Joe’s coconut chips, but shredded coconut would work fine as well. [/print_this]

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Blueberry Banana Scones

blueberry banana scones

Did you know July is national blueberry month?  It is.  And well, you know what that means…

Blueberry picking (!)…  An abundance of blueberries (!!)…  Lots of blueberry recipes. (!!!)

I’m just apologizing in advance for what is sure to be an onslaught of blueberry recipes in the coming weeks.  Starting with these blueberry banana scones.  One of these and a mug of coffee on a lazy summer morning — I’m not sure it gets a whole lot better than that.

blueberry banana scones littlebittybakes

These scones are very similar to the strawberry banana scones I made awhile back, but with a few differences.

I used banana lowfat Chobani greek yogurt in the recipe, which gave the scones even more banana flavor while also upping the moisture factor and keeping the nutrition situation in check.  I should warn you that by using greek yogurt in the recipe, and therefore less butter than a typical scone recipe, these scones are a bit softer than you might buy at a bakery.  But I assure you that isn’t a bad thing in the slightest. 🙂

Also, using part oats in the recipe gives the scones a bit more texture and chewiness than you might get in a typical scone.  I love adding oats into recipes here and there for their wholesomeness, extra fiber, etc., but if you don’t care for that, you could simply replace the oats with extra flour.

blueberry banana scones lbbakes

If you don’t have fresh blueberries on hand, go pick some you can easily substitute frozen berries in this recipe.  Just make sure you don’t thaw the frozen blueberries before adding them into the batter, or else you’ll end up with very blue scones. 🙂

See you later this week for another blueberry recipe — I think it’s even better than these scones!

[print_this]Blueberry Banana Scones

Scones baked with banana and greek yogurt for extra soft, fluffy texture.  Blueberries add fresh, sweet flavor to the scones; feel free to substitute your favorite berry for the blueberries.

Makes 12 scones

Prep time: 20 minutes

Cook time: 30 minutes

  • 2 large overripe bananas, mashed (about 1 cup)
  • 2 tablespoons milk (any kind; I used unsweetened vanilla almondmilk)
  • 1 (6-ounce) container Chobani low fat banana greek yogurt
  • 1 1/2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour (or white whole wheat flour)
  • 1/2 cup quick cooking oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter (cold), cut into small pieces
  • 1 cup fresh blueberries
  • Coarse sugar, for topping

In a small mixing bowl, stir the mashed banana, milk, yogurt, honey, and vanilla until mixed well.

In a large mixing  bowl, stir the flour, oats, baking powder, and salt.  Cut in the butter with a fork, until the mixture is crumbly.  Stir in the wet ingredients, mixing until just blended (do not overmix!).  Gently fold in the blueberries.

Turn the dough onto a surface lined with parchment paper.  Form into 2 disks, each about 1 inch thick.  Cover with an additional sheet of parchment paper; place the disks on a cookie sheet.  Chill in the freezer 10 to 20 minutes.

Heat the oven to 400 degrees F.  Remove the dough from the freezer, removing the top sheet of parchment paper.  Slice each disk into 6 equal slices; use a spatula to pull the scones apart (I recommend placing them at least 1 inch apart).  Sprinkle the top of scones with coarse sugar, if desired.  Bake 20 minutes, or until the edges are golden brown.  Allow the scones to cool slightly before serving.[/print_this]

Chobani: Classified!

Chobani has kindly sent their new flavors my way, without compensation. All opinions expressed are my own original thoughts…now back to my regularly scheduled CHO!

Can you keep a secret?  A super top-secret?  It’s okay, I’ve always struggled with that too. 😉

chobani classified

I was going to share my new favorite pancake recipe with you today, but then this box made its way to my apartment yesterday afternoon.

Chobani boxes = perfect Wednesday.  Chobani Classified?!  Flavor guessing?!  As you might suspect, for greek yogurt obsessed folks like myself, this is kind of a big deal.

chobani

Chobani’s got some new flavors in the works.  I received 5 different flavors to try, and there may even be more than that!  The CHO folks said the new gems will be hitting shelves at a store near you in July!  Summer just got a whole lot better.

I’ve only tried one flavor so far but I’m quite impressed.  It has a very tropical flavor… if you mix it with Chobani 2% pineapple, I’m pretty sure you’ve got the greek yogurt equivalent of a pina colada.  And no, it’s not rum greek yogurt. 😉

chobani new

I’m sure I’ll quickly be making my way through all of the other new flavors in the next few days!  Follow along on Facebook, Twitter and/or Instagram (links on the right) to keep up with my sampling.

Or better yet!…

Here’s where you should get really interested.  Leave a comment  on this post by Sunday (June 30th) and you’ll be eligible to receive your very own sampling of Chobani’s mystery flavors!  I’ll randomly select a winner on Monday morning.  Tell me any or all of the following:

  • Your mystery flavor guesses!  I’ve already hinted at one, but guess the others!  Think berries, stone fruit, citrus, and… creamsicles. 🙂
  • Your ideal greek yogurt flavor.  I think my dreams came true with Chobani apple-cinnamon, but I would never ever be opposed to a good 2% blended pumpkin spice.  Even if it was only available in the fall/winter.  Hint. Hint. 😉

 **This giveaway is now closed.  Thanks to all who entered!**

Pumpkin Greek Yogurt Scones

Pumpkin Scones

It’s okay if I post a pumpkin recipe in June, right?  We’re experiencing some dark, dreary weather here in Florida today thanks to a tropical storm in the area, so I’m feeling a bit fall-ish… If you’re a pumpkin-only-in-the-fall purist, feel free to come back to this recipe in September. 😉  But if I know you real pumpkin fans out there, I know you’ll welcome a pumpkin treat any time of year!

I actually made these scones when I was in New York last month, right after I made strawberry banana scones.  I guess I was on a scone kick!  Seriously, scones are underrated.  They’re so easy to make and make such a great breakfast, whether you’re relaxing at home with a cup of coffee or on the go.

Pumpkin greek yogurt scones

Thanks to the pumpkin and a good helping of greek yogurt, these scones are soft and fluffy, and anything but dry.  I went with plain greek yogurt, but you could also use vanilla, honey, or even the apple-cinnamon and pear flavors (Chobani, obv).  Using both pumpkin and greek yogurt also cuts down on the amount of butter used in the recipe, which means you have my permission to enjoy these guilt-free. 😉

Pumpkinscones

I sweetened these scones with honey instead of sugar, and then loaded up on the spices — cinnamon, nutmeg, and cloves!  I’m convinced the key to making the ultimate comforting, pumpkin treats is all in the spices.

Another thing making these pumpkin scones terrific?  Two words: cinnamon chips.  I’ve never met a recipe I didn’t like when cinnamon chips were involved!  They are magical, I think.  I know some of you have a hard time finding them — Hershey’s makes them; I can almost always find them at Target.

Pumpkin Scones by LBBakes

 

Give these a try!  I promise you will enjoy them, no matter what time of year.

[print_this]Pumpkin Greek Yogurt Scones

Soft, fluffy pumpkin scones made with greek yogurt.  Cinnamon chips give the scones extra sweetness; for added texture, mix in dried fruit or nuts.

Makes 6 to 8 large scones or 12 to 16 small scones

Prep time: 20 minutes

Cook time: 30 minutes

  • 1 cup canned pumpkin
  • 2 tablespoons milk (any kind; I used unsweetened vanilla almond milk)
  • 1/2 cup nonfat plain greek yogurt
  • 1/4 cup honey
  • 1 3/4 cups all-purpose flour
  • 3/4 cup quick cooking oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 4 tablespoons unsalted butter (cold), cut into small pieces
  • 1/2 cup cinnamon chips (or any other chip, or chopped nuts)

In a small mixing bowl, stir the pumpkin, milk, yogurt, and honey until mixed well.  Set aside.

In a large mixing  bowl, stir the flour, oats, baking powder, salt, cinnamon, nutmeg, and cloves.  Cut in the butter with a fork, until the mixture is crumbly.  Add the cinnamon chips.  Stir in the wet ingredients, mixing until just blended (do not overmix!).

Line a large cookie sheet with parchment paper.  Turn the dough onto the cookie sheet lined with parchment paper.  For large scones, form the dough into one disk, about 1 to 1.5 inch thick.  For small scones, form the dough into two separate disks, each about 1 inch thick.  m the dough into a disk, about 1 inch thick.  Chill in the freezer 10 to 20 minutes.

Meanwhile, heat the oven to 400 degrees F.  Remove the dough from the freezer after it has chilled.  Slice the dough into 6 to 8 equal slices (depending on size preference).  Separate the slices a bit, as they will expand while they bake.  Bake large scones 25 to 30 minutes, small scones 15 to 20 minutes, or until the edges are golden brown.  Allow the scones to cool slightly before serving.

This is an original recipe from www.littlebittybakes.com.

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Red Velvet Cake Cookies (with Greek Yogurt)

DSC_0210

Lately I’ve really embraced from-scratch baking.  In the past, a recipe of mine involving the word “cake” was likely accompanied by a boxed cake mix.  Don’t get me wrong, sometimes you just can’t beat boxed cake mix creations… but I’ve been trying to challenge that. 😉

One of my latest “no boxed mix required” creations are these red velvet cake cookies.  Yes, cookies that taste like red velvet cake.  And they have the soft-baked texture of a cake as well.  Who wants one? 🙂

DSC_0205

As many of my favorite soft-baked cookie recipes do, these cookies involve greek yogurt.  By creaming softened butter with plain nonfat Chobani greek yogurt, the cookies bake up soft and moist, just like the best cakes do.  As an added bonus, using part greek yogurt in place of an all-butter recipe ups the nutrition situation in the cookies.

DSC_0212

If I haven’t already sent you running to the kitchen to whip up these cookies, I’ll leave you with one last bite of awesomeness.  The whole recipe comes together in one bowl.  That’s right — you just mix the wet ingredients, and then gently fold in the dry ingredients to the same bowl.  Less cleanup, more simplicity, and these soft, rich cookies to enjoy afterward!

[print_this]Red Velvet Cake Cookies

Soft-baked, super moist red velvet cake cookies made with greek yogurt.  Dark chocolate chips are folded into the cookie dough for an extra rich treat. 

Makes about 3 dozen cookies

Prep time: 15 minutes

Cook time: 10 minutes

  • 1/2 cup butter, softened
  • 1 cup nonfat plain greek yogurt
  • 3/4 cup sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup unsweetened cocoa powder
  • 2 1/2 cups all-purpose flour
  • Red food coloring
  • 1 1/2 cups dark chocolate chips

Heat the oven to 375 degrees F.  Line cookie sheets with parchment paper.

In a large mixing bowl, beat the butter, yogurt, and sugars until creamy.  Add the eggs; mix until blended.  Add the baking soda, salt, cocoa, and flour; mix until well combined.  To color the dough, add red food coloring in increments until the dough resembles a deep red color (the amount will vary depending on the food coloring used).  Fold in the chocolate chips.

Drop the dough by rounded tablespoon onto the prepared cookie sheets, about 2 inches apart.  Bake 8 to 10 minutes.  Allow the cookies to cool 10 minutes before removing from the cookie sheets to cool completely.  Store cooled cookies in an airtight container.  Extra cookies can be frozen.

 This is an original recipe from http://www.littlebittybakes.com. [/print_this]

Strawberry Banana Scones (Gluten Free options)

DSC_0258

If you’re anything like me and ever find yourself with a few overripe bananas on the counter, two words probably come to mind: banana bread.  Don’t get me wrong, I do love banana bread (this is one of my favorites), but sometimes it’s just sort of… typical.  There must be something better to do with overripe bananas, you know? 

And that is where these scones come in.  My sister had just been talking about scones the other day, so when I spotted a couple browned bananas on the counter, I knew what to do…

DSC_0263

I made strawberry banana scones.

Between the mashed banana and greek yogurt (vanilla CHO), these scones are nice and moist.  I’d rather not have much to do with that dry scone business. 

I don’t make scones very often, but every time I do, I’m reminded how simple they really are to make.  The dough for this recipe comes together so easily — the most strenuous part is cutting in cold butter, but if you’ve ever made any sort of pastry, you probably know the drill.

DSC_0265

I made this particular scone using gluten free flours, but you could also prepare these scones with regular all-purpose flour (I’ve included instructions for both in the recipe). 

One thing I’ve learned about making scones — as is the case with lots of biscuit and muffin recipes — is to mix the dough only until it is just combined.  You don’t want to over-mix the dough or else you’ll end up with hockey puck scones.  Who wants a hockey puck scone when you can have a soft, fluffy scone with crisp edges?  Not me!

As I was grabbing the butter to cut into the scone dough, I noticed a few lone strawberries in the fridge, and decided to toss them into the dough.  Mmm, such a good decision!  With berry season upon us, I foresee several berry-filled scones and breakfast treats being enjoyed. 🙂

If you’d like, you could drizzle a simple glaze over the baked scones (powdered sugar + milk), however I opted to leave the glaze for another day.  I liked the rustic, simple finish of the scones on their own!

DSC_0268

[print_this]Strawberry Banana Scones (Gluten free options)

Soft, fluffy banana scones made with greek yogurt.  Strawberries add extra sweeteness and flavor, although you could substitute any berry or dried fruit.

Makes 8 scones

Prep time: 20 minutes

Cook time: 30 minutes

  • 2 large overripe bananas, mashed (about 1 cup)
  • 2 tablespoons milk (any kind; I used unsweetened vanilla almondmilk)
  • 3/4 cup nonfat vanilla greek yogurt
  • 2 1/2 cups all-purpose flour*
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 4 tablespoons unsalted butter (cold), cut into small pieces
  • 1/2 cup finely chopped strawberries

In a small mixing bowl, stir the mashed banana, milk, and yogurt until mixed well.

In a large mixing  bowl, stir the flour, sugar, baking powder, salt, and cinnamon.  Cut in the butter with a fork, until the mixture is crumbly.  Stir in the wet ingredients, mixing until just blended (do not overmix!).  Gently fold in the strawberries.

Turn the dough onto a surface lined with parchment paper.  Form the dough into a disk, about 1 inch thick.  Cover with an additional sheet of parchment paper; place the disk on a cookie sheet.  Chill in the freezer 10 to 20 minutes.

Heat the oven to 400 degrees F.  Remove the dough from the freezer, removing the top sheet of parchment paper.  Slice the dough into 8 equal slices, pulling the scones apart slightly.  Bake 30 minutes, or until the edges are golden brown.  As the scones bake, remove from the oven every 10 minutes to re-slice the scones (as they bake, you will be able to separate them easier).  Allow the scones to cool slightly before serving.

*To prepare the scones gluten free, replace the 2 1/2 cups all-purpose flour with: 1 1/2 cups rice flour, 1/2 cup potato starch, 1/4 cup tapioca flour, and 1 1/4 teaspoon xanthan gum.

This recipe, adapted from Cinnamon Spice & Everything Nice, appeared first on www.littlebittybakes.com.

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Carrot Coconut Pineapple Muffins

Carrot pineapple muffins

I don’t know about you, but I keep forgetting it’s only April.  Maybe it’s the near 90-degree days here in Florida lately, or the fact that it will be “summer” according to my grad school in just three weeks, or the fact that all I want to eat for dinner is salad and ice cream (a sure sign of summer, for me).  All signs are pointing to June/July in my world!

In an effort to “remind” myself it’s still spring, I’m sharing a recipe with one of my favorite springtime ingredients — carrots!  I’ve been grabbing carrots from the farmer’s market lately, since I seem to snack on carrots every day.  But after last weekend’s loot was a bit excessive, I was forced (yes, forced) to bake a batch of carrot muffins.

Carrot coco pineapple muffins

Since I’m obsessed with all-things coconut, I used coconut oil in the recipe, as well as some unsweetened shredded coconut.  The coconut oil added flavor and moisture to the muffins while the shredded coconut joined the shredded carrots in providing lots of texture (while also helping in the moistness department).

A note on the coconut oil: if yours is solid (which happens quite easily in cooler temperatures) just place it in a microwave-safe bowl for 20-30 seconds until its melted, and then allow it to cool a few minutes before adding to the muffin batter.

Not surprisingly, I also used greek yogurt in the muffins.  Pineapple Chobani, to be specific.  Don’t even ask me why or how, of all flavors, a pineapple Chobani yogurt found its way into this recipe.  Maybe it was because I’ve already used the banana, pear, and vanilla flavors in muffin recipes.  I sure am glad I chose pineapple in this recipe — it adds to the subtle “tropical” flavor of the muffin with the coconut.

Carrot Coconut Pineapple Muffins

[print_this]Carrot Coconut Pineapple Muffins

Carrot muffins made with coconut oil, shredded coconut, and pineapple greek yogurt for a tropical twist.  This recipe can be prepared as bread as well — just decrease the oven temperature to 350 and bake 40-50 minutes in a loaf pan.

Makes 12

Prep time: 20 minutes

Cook time: 20 minutes

  • 2 cups white whole wheat flour (or regular all-purpose flour)
  • 2/3 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups peeled, grated carrots
  • 1/3 cup shredded unsweetened coconut
  • 1 (6-ounce) container Chobani low fat pineapple Greek yogurt
  • 2 large eggs
  • 1/3 cup coconut oil
  • 1/4 cup milk

Heat the oven to 400 degrees F.  Line a muffin tin with paper liners.

In a large bowl, stir the flour, sugar, spices, baking powder, and salt.  Stir in the carrots and coconut.  Set aside.

In a separate mixing bowl, stir the remaining ingredients (yogurt, eggs, coconut oil, and milk).  Stir the yogurt mixture into the dry ingredients, mixing until just combined.

Spread the batter into the prepared muffin tins.  Bake 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out nearly clean (because of the brown color of these muffins, it’ll be hard to do the typical “until golden brown” test).  Allow the muffins to cool 5 minutes before removing from the pan.  Store the muffins in an airtight container for 2 to 3 days, or freeze.[/print_this]