Stance: Studies on the Family

Brigham Young University Student Journal

Tag: muffins

Flourless Chocolate Muffins

Picture from here.

Picture from here.

With one month almost gone by in the New Year, my resolution to not eat chocolate every day is slipping.

That’s right, I am used to eating chocolate every day (my husband says I am a chocoholic). My resolution was made in an effort to feel healthier and not spend so much money buying sugar and cake mixes.

So what’s a chocoholic like me to do when those cravings start raging? Make some flourless chocolate muffins! I found this little recipe on Pinterest and it originally was posted on

At first, I was skeptical of a four-ingredient recipe that was supposed to be “healthy” and taste good. But then I made them, and one bite transported me from skepticism to chocolatey peanut butter heaven (a chocoholic’s happy place).  Those cravings were satisfied, and I have a guilt free snack I can eat every other day.


  • 1 cup creamy peanut butter (or nut butter of choice)
  • 2 very ripe bananas
  • 1/4 cup maple syrup
  • 1/3 cup cocoa powder


  • Pre-heat oven to 350.
  • In a food processor combine all ingredients. You may have to stop and scrape down the sides a few times.
  • Once everything is mixed well, spoon batter into lined muffin cups. I used silicone molds. The batter will be VERY sticky. I found wetting a spoon kept it from sticking.
  • I topped a few of mine with chocolate chips. Feel free to do the same.
  • Place muffin pan in the oven and bake for about 15 minutes.
  • Wait until these are completely cooled before removing from the pan.


*Note: I also added a handful of chocolate chips after combining the ingredients in the food processor.

-BrookeAnn Henriksen

Healthy Recipes in College

by Amanda Ricks

As a follow-up to my last blog post on eating healthy in college, the following are a few recipes that are both healthy and cheap!


Carrot Cake and Zucchini Bread Oatmeal

½ cup steel-cut oats
1 ½ cups vanilla-flavored nondairy milk (coconut, almond, rice, soy, etc.)
1 small carrot, grated
¼ small zucchini, grated
Pinch of salt
Pinch of nutmeg
Pinch of ground cloves
½ tsp. cinnamon
2 Tbsp. brown sugar or maple syrup
¼ cup chopped pecans


  1. The night before, oil the crock of your slow cooker. Combine all ingredients, except pecans. Cook on low for 6 to 8 hours.
  2. In the morning, stir the oatmeal, taste and adjust the seasonings, and add more milk if needed. Top with the chopped pecans.


This recipe is absolutely delicious. Whenever I make it, I find myself so excited to go to bed at night because I know I will wake up to the delicious smell of oatmeal.


Fruit Trifle (from


Fresh pineapple
Fresh strawberries
Seedless green grapes
Seedless red grapes

1 ¼ cups milk
½ cup sour cream
8oz. crushed pineapple
1 (3.25 oz) package instant banana cream pudding



  1. Layer fruit in a large bowl or trifle bowl.
  2. For the topping, whisk all ingredients together until well combined. Spread over the top of trifle.
  3. Arrange any extra fruit on top for a pretty presentation.


This fruit trifle is delicious. When I made this, I used sugar-free pudding. Not a good idea. Stick with the regular pudding and trust the fruit to keep it healthy.



BBQ Chicken Ranch Salad

1 bag Spring Mix lettuce
½ can black beans, drained
½ can corn, drained
½ red pepper, chopped
1 cup cheddar cheese
1 lime
1 bag corn chips
4 chicken breasts
½ cup BBQ sauce


1 ½ cup ranch dressing (not buttermilk ranch, just regular)
¾ cup BBQ sauce (Sweet Baby Ray’s is my favorite)

Note: For smaller amounts, use 2 parts ranch to 1 part BBQ sauce.



  1. Put the chicken into a 9 x 13 pan that has been sprayed with cooking spray. Pour the BBQ sauce over the top. Bake at 400°F for about 25–30 minutes. Once it has cooled, chop or shred chicken into 1-inch pieces.
  2. Chop up the lettuce and place in a large bowl.
  3. Add the corn, beans, and chopped red pepper to the salad greens. Add the chicken, chips, and cheese, and squirt the lime all over the top.


I use this recipe all the time. It’s a big crowd pleaser and tastes like it would be a lot harder to make than it actually is.


2 Ingredient Pumpkin Muffins (from

18 ounces spice cake mix
15 ounces pumpkin (not pumpkin pie mix)


  1. Simply mix the pumpkin and the spice cake mix together with electric mixer until well combined.
  2. Spoon into small, paper-lined muffin/cupcake tins, 2/3 full. (The batter is very thick and doesn’t “settle,” so you may wish to smooth the tops if you care what the finished product looks like!)
  3. Bake at 350°F for 18–22 minutes or until a knife comes out clean.


What kind of recipe collection would this be without a dessert? When I made these muffins, I substituted devil’s food cake for the spice cake mix. I also added in chocolate chips and peanut butter dollops because I was making them for company. They are delicious with or without these things added in.