Archives for the month of: February, 2016

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This weeks muffin is much richer to the taste because of the peanut butter. Another alternative to peanut butter is pea butter which would make the muffin a little bit lighter.

INGREDIENTS

1 cup whole wheat flour

1/4 cup spelt light flour

2 tsp baking powder

1/2 tsp sea salt

1/3 cup oats

1/4 cup milk – unsweetened almond milk, soy, rice

1 tsp chia seeds

1-2 ripe bananas mashed

3/4 cup agave nectar

1 tsp pure vanilla extract

3 tbsp oil – safflower, coconut – melted

4 tbsp natural peanut butter

3/4 cup semi sweet chocolate chips

DIRECTIONS

Preheat oven to 350 degrees. Line a spray a 12 cup muffin tin or use silicone liners. In a small bowl combine milk with chia seeds and let soak for 10 minutes. In another bowl mix flours, baking powder, sea salt and oats. In a separate bowl mix mashed bananas, agave nectar and vanilla . In a microwave safe small bowl melt peanut butter with coconut oil for 30-40 seconds. if using another oil mix into peanut butter after melted. Combine the chia seeds and milk into wet ingredients and then mix in dry ingredients into the wet mixture. Mix the peanut butter and oil mixture to the batter and then fold in chocolate chips. You can also add raisins instead. Scoop batter into muffin tins and bake for 25 minutes. Take out and let cool for a few minutes. Transfer to a cooling rack for another 10 minutes. Enjoy!

 

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My family can never get enough of chocolate, so my healthy muffin this week is a chocolate muffin with chocolate chips.

INGREDIENTS

1 1/4 cups whole wheat flour

1/2  cup spelt light flour

2 tsp baking powder

1/2 tsp baking soda

4 tbsp cocoa powder

1/2 cup cane sugar

1 cup milk – soy, unsweetened almond, rice, organic

1/3 cup safflower oil or coconut oil -melted

1/4 cup unsweetened applesauce

1/4 cup agave nectar

2 tsp coffee

1 tsp pure vanilla extract

1 cup semi-sweet chocolate chips

DIRECTIONS

Pre-heat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone liners. In a bowl mix flours, baking powder, baking soda, cocoa powder and cane sugar together. In a separate bowl mix milk, oil, applesauce, agave nectar, coffee and vanilla. Stir dry ingredients into wet ingredients. Gently mix in chocolate chips into batter. Scoop batter into muffin cups and bake for 25 minutes. Let cool in muffin tray for 5 minutes and transfer to a cooling rack for another 5-10 minutes. Enjoy!

 

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Just made these cookies tonight and they turned out delicious. Highly recommend this recipe!!

INGREDIENTS

1 3/4 cup whole wheat flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp sea salt

1 tsp cinnamon

1 1/2 tsp ground ginger

1 cup cane sugar

1/4 cup turbinado sugar

2/3 cup coconut oil melted

1/4 cup molasses

1 organic egg

DIRECTIONS

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. In a medium bowl mix whole wheat flour, baking powder, baking soda, sea salt, cinnamon and ginger. In a separate bowl mix cane sugar, coconut oil, molasses and egg. Mix dry ingredients into wet ingredients. Roll small balls of batter (size of tbsp) into a small bowl of turbinado sugar and place on cookie sheet 2″ apart. Bake for 12 minutes. Let cool for a few minutes and transfer to cooling rack for another 5 -10 minutes. Enjoy!

 

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This weeks muffin recipe is all about the oats. I added blueberries but you can use any type of berries.

INGREDIENTS

1 1/2 cups whole wheat flour

1 cup spelt light flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp sea salt

2 tsp cinnamon

2 tbsp ground flax seeds

1 cup instant oats

2 organic eggs

1/3 cup cane sugar

1 1/3 cup milk (almond,soy,rice) with 1 tbsp lemon juice

1/4 cup coconut oil melted and cooled

1/4 cup pure maple syrup

2 tsp pure vanilla extract

1 cup of fresh or frozen blueberries

DIRECTIONS

Preheat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone liners. Sift flours, baking powder, baking soda, sea salt, cinnamon and flax seeds. In a separate bowl beat eggs and cane sugar together. Add sour milk, coconut oil, maple syrup and vanilla. Mix oats into wet ingredients and then add dry ingredients into the wet mixture. Stir until the batter is mixed together. Fold in blueberries and scoop into muffin cups. Bake for 25-30 minutes. Let cool for 5 minutes and transfer to cooling rack for another 10 minutes. Enjoy!

 

 

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This week I chose to make  vegan muffins.

Always trying new recipes to make the perfect muffin!

INGREDIENTS

1 cup whole wheat flour

1/2 cup spelt light flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp sea salt

1 tbsp chia seeds

2-3 mashed ripe bananas

1/3 cup milk –  unsweetened almond milk, soy, rice

1/2 cup cane sugar

1/3 cup oil – safflower, coconut – melted

1 tsp pure vanilla extract

1/2 cup chocolate chips

DIRECTIONS

Pre-heat oven to 350 degrees. Line and spray a 12 cup muffin tray or use the silicone liners. In a bowl stir flours, baking powder, baking soda, sea salt and chia seeds together. In a separate bowl place mashed bananas, milk, sugar, oil and vanilla. Mix until combined and then add dry ingredients. Blend altogether and add chocolate chips to the mixture. Scoop batter into muffin cups and top with a slice of banana. Bake for 20-25 minutes. Remove muffin tray from oven and then let stand for 5 minutes. Transfer to cooling rack for another 10 minutes. Enjoy!

 

 

 

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