Chocolate Cream Cheese Cupcakes

What dessert are you bringing to your next BBQ? How about Chocolate Cream Cheese Cupcakes that taste decadent but with a few healthy twists. We swapped out the butter for coconut oil and subbed in some whole wheat flour.

We baked these delicious cupcakes with the kiddos who found them fun and easy to bake and a huge hit for dessert. These won't last long on the dessert table! 

Ingredients: This recipe yields 12-15 cupcakes

3/4 cup whole wheat flour
3/4 cup white flour
1 cup sugar
1 tsp baking soda
1/4 cup cocoa powder
1 cup water
1/2 cup coconut oil
1 tsp distilled white vinegar
1 tsp vanilla extract

Cream Cheese filling:
1 8oz package of low fat cream cheese softened
1 egg
1/3 cup sugar
1/2 cup dark or semi sweet chocolate chips

1.) Preheat oven to 350 degrees. 

2.) In a large bowl, combine both white and wheat flour, sugar, baking soda and baking powder. Stir well. Then, add the water, coconut oil, vinegar and extract. Mix well until all ingredients are combined.

3.) In a separate bowl, beat the cream cheese, egg, and sugar until smooth. Stir in chocolate chips.

4.) Spray muffin pan with non stick baking spray well or use paper baking cups. Fill each muffin tin 1/2 full with cake mixture. Then drop 1 heaping tbsp of the filling on top of each muffin tin. Bake for 20 - 25 minutes. Let cool for 30 minutes before enjoying.


Blueberry Banana Greek Yogurt Muffins with Coconut Sugar

Blueberry Banana Greek Yogurt Muffins- yields 12 muffins


2 ripe bananas- mashed
1 cup coconut sugar
1 egg
1/3 cup applesauce
1/3 cup Greek Yogurt (either 0% or 2%)
1 tsp vanilla
¼ cup EVOO
½ tsp ground cinnamon
1 tsp baking soda
½ tsp baking powder
2 cups whole wheat flour
1/3 cup fresh blueberries
½ cup chocolate chips (optional)


1.)  Preheat oven to 375 degrees.
2.)  Combine all ingredients until smooth.
3.)  Bake 30 minutes.

Hooray! Summer has officially arrived here in Chicago! At Jolly Oak, we have been working diligently on designing and producing new products to enjoy.

With sunshine more abundant, so is one of our favorite fruits, blueberries! This recipe is a fun activity for the kiddos, and the bonus is that it turns out the most delicious muffins! These muffins are healthy enough for a protein packed breakfast and yummy enough for dessert!


Avocado Toast with Egg Whites and Veggies

We are early risers in my family, which has its positives on school days but negatives when I want to sleep in. Since my house is up before the sun rises, we always eat breakfast! And since it is proven breakfast is the most important meal of the day, (because skipping it affects mood, weight and over all well-being) feed your family breakfast!

Top 3 Excuses for Skipping Breakfast:

1.)  I’m not hungry. Give yourself a little time after you wake up and start with a small nutritious breakfast. That way, when you see a muffin or doughnut, you can resist your growling stomach.

2.)  I’m trying to lose weight. This does not “save” calories! It is the reverse. In a study published by The American Journal of Clinical Nutrition last year, eating a quality breakfast is important for weight control. When you skip breakfast, many overcompensate later.

3.)  There is no time. Some healthy breakfasts do not involve much prep. Try mixing Greek yogurt, granola and berries. Or make a smoothie for on the go. Blend 1 cup almond milk, a handful of blueberries and ice, Vanilla Vega Plant-Based Protein Powder, and a handful of kale/spinach. *Jolly Oak is offering our granola in 12oz bags for a limited time for $2.99. Go to www.jollyoak.com to buy your favorite flavor before they sell out!

If you have time, here is a healthy, delicious and satisfying breakfast one of my friends recently taught me (who learned it from her trainer, Greg Hahaj at GH Fitblab):

Avocado Toast with Egg Whites and Veggies


1 piece Ezekiel bread
¼ fresh avocado
1 slice fresh tomato
4 egg whites- whisked
your favorite veggies- we used broccoli and onion
salt and pepper to taste
1 tsp EVOO or olive oil spray


1.)  In a pan over medium heat, spray olive oil spray or a tsp of EVOO and add veggies. Sprinkle on salt and pepper. Sautee until somewhat tender- about 5-7 minutes.
2.)  Pour in egg whites and cook 4 min on one side, flip when half way cooked and then cook other side.
3.)  While eggs are cooking, toast Ezekiel bread.
4.)  On toasted bread, using a fork, mash the avocado onto the toast. Layer with cooked eggs. Finish with sliced tomato.


Vegan Banana Pineapple Bread

No one was happy in my house about losing an hour of sleep today and rushing out the door to my son’s basketball playoffs. To lift everyone’s sprits, we baked!

I had ripe bananas and cut up pineapple and thought that might be a naturally sweet nutritious combo! My daughter and I mashed and stirred. I thought I was going to get away without adding any chocolate, but at the last minute, she insisted on chocolate chips. That was definitely the right call! This is now my FAVORITE banana bread recipe! Simple and healthy ingredients that taste so good!

Vegan Banana Pineapple Banana Bread


2 ripe bananas- mashed
1/2 cup diced pineapple
½ cup white sugar
1 ¾ cup whole wheat flour
¼ cup extra virgin olive oil
1 tsp vanilla
½ cup applesauce
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
*3/4 cup chocolate chips optional


1.)  Preheat oven to 350 degrees.
2.)  Combine all ingredients until smooth.
3.)  Bake for 45-50 minutes.