Cake Batter Monkey Muffins

After almost 5 years, we’ll probably only two where he’s paid attention, the youngest son has finally grasped the concept of birthdays. Yes, you have one once a year.

He’s also gotten down not just the names of the  months of the year, but there order and that there’s not a random sequence to them.

Yes, your birthday is in August. Yes that’s after June and July.

So naturally for the past, oh 3/4’s of a year or so, ha know since the day after his birthday last year there’s been a count down to his next big day this August.

He now introduces himself to people with his name, quickly followed by the fact that he’s now 5 & 3/4.

Cake Batter Monkey Muffins

Our everyday birthday cake banter has really had us all craving just that. But that’s a ways away.

So I figured who needs to wait and wait and wait all the way until their special day just for a taste of birthday cake? Not us, not anymore. Not when we can have cake batter monkey muffins anytime of the year.

Not to mention, what morning isn’t just a wee bit brighter with a naughty little bit of cake for breakfast? Some days the sons can have their cake, and eat it too! We’ll just save the homemade butter cream frosting for the party part.

Cake Batter Monkey Muffins 2 

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Cake Batter Monkey Muffins

Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American
Servings: 6
Calories: 187kcal

Ingredients

  • 1 can jumbo refrigerator biscuits NOT flaky
  • 1 cup funfetti cake mix dry or yellow/vanilla cake mix with some sprinkles mixed in
  • 3 tbsp brown sugar
  • 4 tbsp butter melted
  • 1/2 tsp vanilla
  • Vanilla Frosting

Instructions

  • Spray a muffin tin/cupcake pan generously with cooking spray.
  • In a small pot over medium heat, melt the butter. Transfer the melted butter to a small bowl and add the vanilla. Stir them together, and set it aside.
  • Add the cake mix and brown sugar to another small bowl, and stir them together until evenly incorporated.
  • Using a pair of kitchen shears, cut each biscuit into four pieces.
  • Working with four pieces of dough at a time, dip them into the butter mixture, coating them completely. Using a fork or slotted spoon, remove them from the butter mixture (allowing any excess to drip off) and transfer them to the cake mix bowl. Coat each piece completely in the cake mixture. Place four coated pieces into each muffin tin, repeat the process until all eight tins are full.
  • Bake at 375 degrees for approximately 12-15 minutes or until lightly golden, and the centers appear set being careful NOT to over bake them!! Allow the cooked muffins to cool in the pan for about 5 minutes before running a butter knife carefully around the edges and removing them from the pan.
  • Place a dollop of frosting on the tops of the still-warm muffins and top with sprinkles.These are best served warm, but can be reheated in the microwave for about 10-20 seconds and served within one day.

Nutrition

Calories: 187kcal | Carbohydrates: 24g | Protein: 1g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 240mg | Potassium: 18mg | Fiber: 1g | Sugar: 16g | Vitamin A: 233IU | Calcium: 17mg | Iron: 1mg

recipe adapted from Chef In Training

Healthy Applesauce & Oat Muffins

Despite what my blog full of decadent desserts and copious comfort food recipes might suggest, we’re actually pretty healthy eaters. I mean, sure, I love a good breakfast pastry, a dreamy creamy (I meant creamy) bowl of macaroni & cheese, or even a thick slice of loaded beer bread on occasion, but most of the time… we keep it pretty healthy. In order to keep breakfast a relatively healthy affair, and let’s be honest with our oldest out the door around 5:15 for JV football practice, we don’t have a whole lot of time to be cooking in the AM hours, I try to keep healthy, grab-and-go options on hand. That’s where these little beauties come into play.

A great wholesome applesauce oatmeal muffin that’s delicious, nutritious and low in fat. They’re perfect for breakfast on the go or as a lunch-time treat. The hubs & son # 1 take one of these (or another protein inclusive muffin) and 2 hard boiled eggs for breakfast on their ways to work/football practice. Even with son 1’s grueling practice regime it keeps him fueled. Seriously, these hearty muffins will fill you up with fiber and flavor instead of fat. Who wouldn’t want that?

We love these as is, but I have to be honest, warm out of the oven with a big ol’ pat of butter on em, these are pretty dang amazing. Everything in moderation, right? 

 Healthy Applesauce & Oat Muffins in a wooden bowl lined with burlap

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Healthy Applesauce & Oat Muffins

Ingredients

  • 1 3/4 cups all purpose or whole wheat, flour
  • 1 cup quick cooking oats*
  • 1/4 teaspoon salt
  • 1 1/2 teaspoon cinnamon
  • 1 1/2 teaspoon baking powder
  • 1 cup sugar
  • 1 cup coconut oil melted
  • 2 eggs
  • 1/4 cup nonfat plain Greek yogurt
  • 1 cup chunky or home-style unsweetened applesauce
  • 1/2 teaspoon vanilla extract

Instructions

  • In a medium bowl, whisk together flour, oats, salt, cinnamon, and baking powder. Set aside.
  • In another bowl, cream together sugar and oil by hand.
  • Add in eggs one at a time and mix well. Stir in yogurt, applesauce and vanilla until well incorporated.
  • Gradually add dry ingredients to the wet ingredients and stir to combine. Do not over mix.
  • Drop muffin liners into muffin pan, and then fill 3/4 full with the batter. Bake at 425 for 3 minutes, and then turn the oven to 350 and bake for an additional 17-18 minutes. The muffins are done when a toothpick comes out with crumbs on it. Remove the muffins from the pan and cool.

Notes

*To make your own quick cooking oats from rolled outs, place rolled oats into the food processor and pulse 4-5 times until they are coarsely chopped but not powdery. Cutting them makes them faster to cook, but do only those few pulses or the oats will turn to mush when cooked.