gotham kitchen


healthy apple cinnamon bran flax muffins

Healthy Apple Cinnamon Bran Flax Muffins

My husband and I recently returned from a 2 week tour of Europe. The trip was amazing but we each probably gained 2-3 souvenir pounds. We vowed to eat extra healthy when we got back and thus my Healthy Apple Cinnamon Bran Flax Muffins were born. Healthy is really an understatement when describing these since they’re made from 100% whole wheat flour, wheat bran, ground flax, extra virgin olive oil, Greek yogurt, and fresh apples. It almost makes you forgive and forget about the teeny bit of butter streusel on the top. Especially when you eat the entire dozen in a 3 hour window (not saying we did that). But seriously, they’re the least “healthy-tasting” healthy muffins I’ve ever tried.

These healthy apple cinnamon muffins are made with 100% whole wheat flour, ground flax seed, wheat bran and Greek yogurt.

Healthy Apple Cinnamon Bran Flax Muffins

healthy apple cinnamon bran flax muffins
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Cook time
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These healthy apple cinnamon muffins are made with 100% whole wheat flour, ground flax seed, wheat bran and Greek yogurt.
Recipe type: Breakfast
Cuisine: American
Serves: 12 muffins
  • 1 cup whole wheat flour
  • ½ cup ground flax meal
  • ½ cup wheat bran (I like Bobs Red Mill)
  • 1 teaspoon baking powder
  • 1½ teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  • ½ cup honey
  • ¼ cup extra virgin olive oil or canola oil
  • 1 teaspoon vanilla extract
  • ½ cup plain Greek yogurt (fat free or 2%)
  • 1 cup diced apples (I used about one large McIntosh)
Streusel Topping
  • ⅓ cup whole wheat flour
  • ½ cup brown sugar
  • 2 tablespoons melted butter
  • 2 teaspoons cinnamon
  • Pinch of salt
  1. Preheat the oven to 350°F. Line muffin tin with liners or oil with cooking spray.
  2. In a medium bowl, whisk together the flour, flax, bran, baking powder, spices, baking soda and salt.
  3. In a large bowl, whisk the eggs, honey, olive oil and vanilla. Once combined, fold in the yogurt.
  4. Slowly add the dry mixture into the wet ingredients and stir just until combined. Be careful not to over mix!
  5. Gently fold in diced apple and pour into muffin tins.
  6. In a small bowl, combine flour sugar, salt and cinnamon. Add melted butter and stir just until combined and crumbly. If the texture becomes sticky, you can add more flour and sugar for desired consistency. Sprinkle evenly on top of muffin batter.
  7. Bake for about 20-25 minutes or until a knife in the center comes out clean.

oatmeal pumpkin chocolate chip muffins

I wait the entire year for fall because it means pumpkin, pumpkin, PUMPKIN! Pumpkin is available all year long, so why do people go so nuts for it in October? Who knows, who cares. All I know is that it’s amazing in anything sweet or savory. I even add it to tacos to make a deliciously rich sauce (recipe to come soon). I especially love it in the mornings for breakfast with a homemade pumpkin spice latte. These oatmeal pumpkin chocolate chip pumpkins are perfectly sweet, hearty, and extremely moist.

oatmeal pumpkin chocolate chip muffins - gotham kitchen

oatmeal pumpkin chocolate chip muffins
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a fall breakfast favorite. hearty and moist oatmeal pumpkin chocolate chip muffins.
Serves: 12
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour (I like white whole wheat too)
  • 1 cup white sugar
  • 1 teaspoon salt
  • 1.5 teaspoons pumpkin pie spice
  • 1.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2.5 cups pumpkin puree
  • 1 cup milk
  • 4 eggs, beaten
  • 1.5 cups old fashioned or quick oats
  • ½ cup mini chocolate chips
  1. Preheat oven to 375 degrees. Spray 12 muffin cups with cooking spray or wipe with butter. You can also use liners.
  2. In a large bowl, whisk both flours, oatmeal, sugar, salt, pumpkin pie spice, baking powder, baking soda, cinnamon, and nutmeg together until combined. In a separate bowl, combine pumpkin puree, milk, eggs, and maple syrup. Fold into into the dry ingredients until batter is smooth. Once combined, fold in chocolate chips, don't overmix. Scoop batter into prepared muffin cups, filling them to the top.
  3. Bake 20-30 minutes, or until a toothpick or knife inserted into the center of a muffin comes out clean.

the world’s best egg sandwich

the world's best egg sandwich - gotham kitchenSometimes when I’m uninspired on what to make for dinner, I’ll ask my husband to name his favorite dishes that I’ve made. His response is always the same: the egg sandwich. I’ve made hundreds of dishes for him and he always comes back to that one. It’s really a simple formula that I’ve modified a million times. 2 slices of hearty bread + 2 [over well] fried eggs + a cheese + a veg or sauce = best egg sandwich. Some combos I’ve tried have included ricotta with balsamic roasted tomatoes, cotija cheese with fresh pico de gallo, hummus with caramelized onions and roasted red peppers, and goat cheese with fresh spinach and tomatoes. But this version is his absolute favorite and also happens to be the easiest to prepare. And let me tell you, once you add brown sugar to your bacon, you will never go back. Never.

the world's best egg sandwich
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This is it. The formula for the world's best egg sandwich. Brown sugar bacon, 2 perfectly fried eggs, and creamy avocado toast make this unforgettable.
Recipe type: Breakfast
Cuisine: American
Serves: 1 serving
  • 2 slices of hearty bread like Italian, whole wheat or oat, toasted
  • 2 large eggs
  • ½ avocado
  • 4 slices of bacon
  • 2 teaspoons brown sugar
  • Pinch of cayenne pepper
  • 1 pad of butter (1 tablespoon)
  • 1-2 slices of sharp cheddar cheese
  • Salt and pepper, to taste
  1. In a medium skillet, cook bacon on medium-high until it starts to render. Add brown sugar and pinch of cayenne pepper. Cook until just browned and crisp. Drain on paper towel and set aside.
  2. Toast bread in either a toaster or on the stove top. Smear one side with ripe avocado, sprinkle salt on evenly to taste. If you want to kick the heat up a bit, sprinkle another pinch of cayenne pepper. On the other side of the bread, place cheese and bacon.
  3. Heat a small skillet on medium high and add butter. Once pan is hot and butter has melted, crack egg in the center. Wait until the edges bubble and turn brown. Flip and cook an additional minute or until egg whites have browned and yolk is slightly wiggly. Repeat with second egg.
  4. Place fried eggs on sandwich and serve immediately.


banana coconut bread

In our household, we buy a ton of bananas. At one point, we were buying 2 bunches of bananas every week. And how many do we eat? Probably 75% of them. There are always 2-3 bananas that we put off eating until it’s past the point of no return. Then we pop them in the freezer to save them for future banana breads and pancakes. I opened our freezer last weekend and found 12 bananas… It was time to do something with them. I didn’t have much on hand as far as add-ins go, so I went with a tropical twist: coconut. It turned out light, moist, and with the perfect balance of coconut and banana. Next time I plan to add pineapple and walnuts.

banana coconut bread

  • 1 3/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 4 tablespoons (1/2 stick) butter, melted
  • 4 tablespoons coconut oil
  • 3/4 cup plus 2 tablespoons sugar
  • 2 large eggs
  • 1 cup overripe bananas (about 2-3 bananas)
  • 1 teaspoon vanilla extract
  • 1/2 cup plus 1 tablespoon shredded unsweetened coconut


  1. Preheat the oven to 350 degrees. Grease a 9 x 5-inch loaf pan.
  2. In a medium bowl, whisk together the flour, salt and baking powder.
  3. In a separate bowl, mix the melted butter and sugar until just combined. Beat in the eggs, bananas and vanilla. Add the flour mixture to the bowl and mix until just combined.  Stir in coconut.
  4. Pour the batter into the loaf pan and bake for 50-55 minutes. About halfway through, or once banana bread has set, sprinkle remaining tablespoon of coconut on top. Bake until until a knife or toothpick inserted into the center is relatively clean and the top is golden brown. Let cool and serve.

blueberry lemon scones

I must’ve had a bad scone experience as a child because for years I’ve associated them with being dry, crumbly tasteless things. Last Christmas, my mother-in-law gifted me with something completely unexpected: a scone pan. I was intrigued and determined to put it to good use. It turns out, scones are extremely moist, flavorful triangles of goodness. These blueberry lemon scones are especially so, with a light lemony glaze to add an extra punch of flavor!

blueberry lemon scones

  • 2 cups flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold butter, cubed
  • 1/2 cup milk
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/2 teaspoon vanilla
  • 1.5 cups fresh blueberries
  • 1/2 cup powdered sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon milk
  • 1 teaspoon lemon zest (doesn’t have to be exact, zest away!)
  1. Preheat oven to 400°. In your electric mixer, combine flour, sugar, baking powder, and salt with paddle attachment. Once combined, add butter until it has combined well into the dry mix (you shouldn’t see any more clumps).
  2. Stir in milk, lemon juice, and zest and mix until combined. Dough will be thick and slightly sticky. The easiest way for me to add the blueberries was to gently mix them in by hand with a rubber spatula.
  3. If you don’t have a scone pan, scoop the dough onto a floured surface and work into a rectangle shape, about 1″ thick. Cut triangles, diagonally, and place on a baking sheet about 1-2″ apart. Bake for 15-20 minutes until tops begin turning golden brown.
  4. Mix glaze ingredients in a small bowl and drizzle over scones. Serve and enjoy!