Archives for the month of: September, 2014


The muffin of the week is a healthier version of a banana muffin. This recipe can also made into a loaf. I added chocolate chips to the recipe.


2 1/4 cups whole wheat flour

3/4 tsp baking soda

1/4 tsp salt

3 bananas, mashed

1/4 cup Greek yogurt

1/4 cup honey

2 eggs

1/3 cup oil

1 tsp vanilla


Pre-heat oven to 350. Spray muffin tin.

In a bowl whisk flour, baking soda, and salt.

In a separate bowl mix mashed bananas, Greek yogurt, honey, eggs, vanilla.

Combine wet ingredients into dry ingredients.

Pour batter into muffin tin and bake for 25-30 minutes. Enjoy!



This week I decided to make muffins in a very non-traditional way. I have a mini donut maker from baby cakes. Babycakes is a wheat free, gluten free bakery originally from NYC. They also have cookbooks, an app and these great mini appliances like the mini donut maker.  I purchased this donut maker at Target. I also have the mini waffle maker. They are extremely inexpensive and so easy to use. I used a donut recipe from babycakes that is more muffin then donut. They are great because you don’t have to deal with the moist top the next day! I’m sure you can try this recipe in a mini muffin tray as well and it will turn out. Let me know of you do.


1 cup whole wheat flour

1/3 cup spelt light flour

1/3 cup cane sugar

1 tbsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/2 organic milk or unsweetened almond milk

1/4 cup vegetable oil

1 egg

1 tsp vanilla

1 apple diced


In a bowl mix both flours, sugar, baking powder, salt, and cinnamon. In a separate bowl whisk milk, oil, egg, and vanilla. Add apples to wet ingredients and then add wet batter to dry ingredients. Mix with a spoon until blended. Fill each reservoir with 1 tablespoon fill. Bake for 3-4 minutes. Place on cooling rack. Enjoy!

I am a scone fan. Whenever I’m at a coffee house I look at them and will sometimes buy one. I don’t always indulge because they are full of butter, but when I do, there is nothing like it! I have never made them so I decided that there is no time like the present to see how they turn out. I was very pleased with the results and so was my family.


2 cups whole wheat flour

1/2 cup spelt light flour

1/4 cup plus 1 tbsp cane sugar

1 tbsp baking powder

3/4 tsp sea salt

1/2 cup cold butter cut into pieces

3/4 cup buttermilk or regular milk with tsp lemon juice

1 egg yolk

1 1/2 cups of berries of choice fresh or frozen

note: make sure to rinse and drain frozen berries before using them


Pre-heat oven to 400. Line a tray with parchment paper. In a food processor place flour, 1 cup sugar, baking powder and salt. Mix for 30 seconds using the pulse button. Add butter into the mixture and continue pulsing until combined. In a separate bowl add buttermilk and egg yolk. Whisk for a few seconds. Slowly add egg mixture through the feed tube into flour mixture. Pulse until it forms into a ball. Put extra flour on counter surface and take out the dough from food processor. Roll dough out and add berries. Fold in berries and knead a few times. Form the dough into 1″ thick and 2 ” wide square pieces. Place on tray about 1 1/2″ apart. Sprinkle remaining sugar and bake for 18 minutes or until done. Let cool off on tray for 5 minutes and then transfer to cooling rack. Enjoy!image




I’m on a mission to bake muffins every week now that fall is around the corner. My pick for this week is a Martha Stewart recipe that I changed around. You can use fresh or frozen blueberries. Just make sure to always defrost the berries before adding them to the batter.


1 1/2 cups whole-wheat flour

1/4 cup light spelt flour

2 tsp ground flax seeds

1/2 tsp baking soda

1/8 tsp sea salt

1/2 cup brown sugar or cane sugar

3/4 cup low fat Greek yogurt

1/4 cup safflower or canola oil

2 large eggs

1 1/2 fresh or frozen blueberries


Pre-heat oven to 350 degrees. Line and spray a 12 cup muffin tin tray. In a bowl mix both flours, flax seeds, baking soda and salt. In a separate bowl combine sugar, yogurt, oil and eggs. Add wet ingredients into the dry. Fold blueberries to the batter and scoop into muffin tins. Bake for 25 minutes. Let cool for 10 minutes and transfer to a cooling rack. Enjoy!


















School is officially here! I always like to make muffins for school or for an afternoon snack. It makes me happy knowing my kids are eating healthy foods instead of something packaged. This way I know how much sugar and fat are in the recipe. This recipe is inspired by Dafne Oz, but I changed some of the ingredients like coconut oil which my girls don’t love in baked goods. The original recipe also called for 1/2 cup of wheat germ. I didn’t have a substitute, so I added an extra tablespoon of flaxseeds.


1/2 cup oil

1/4 cup brown sugar

3-4 medium bananas, mashed

2 tbsp unsweetened apple sauce

1 tsp pure vanilla

1/4 cup water

2 eggs, beaten

1 1/2 cups whole wheat flour

1/4 cup cocoa powder

3 tbsp ground flaxseed

1 1/2 tsp baking soda

1/2 tsp sea salt

1/2 cup white and dark chocolate chips


Preheat oven to 350 degrees and line and spray muffin tins.

In a bowl cream together sugar and oil. Add bananas, applesauce, vanilla and water. Mix until blended. Beat in eggs.

In a separate bowl whisk flour, cocoa powder, flaxseed, baking soda and salt. Add the wet ingredients into the dry ingredient. Mix until blended. Add in chocolate chips.

Spoon batter into muffin cups. Bake for 15 minutes or until centre is firm to touch. Place muffins on cooling rack for approx. 5 minutes. Enjoy!






Since school is now here, I decided to create “Hope in a Jar”. Every morning when I wake up i will open my jar and read one of my inspirational quotes. I decorated it with glow in the dark paint. I put dots all around the jar which glow in the dark at night. It’s very cool! I found my quotes from pinterest and tumbler. Elle


%d bloggers like this: