Archives for posts with tag: breakfast

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My muffin of the week is a banana muffin topped with an icing glaze. Just adding a little extra something makes it just a little more special!!

INGREDIENTS

1 cup wholewheat flour

1 cup spelt light flour

1/4 cup milled flaxseeds

1 1/2 tsp baking powder

1/4 tsp sea salt

1 tsp baking soda

3 mashed bananas

1/2 cup organic milk with 1 tbsp lemon juice

1/2 cup safflower oil

1 large organic egg

1 tsp pure vanilla extract

1/2 cup brown sugar

1/4 cup cane sugar

1/2 cup semi sweet chocolate chips

1 cup Icing sugar  mixed with 2tbsp water to top off muffins.

DIRECTIONS

Pre-heat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone muffin liners. In a bowl mix together mashed bananas, milk with lemon juice and baking soda and set aside. In a separate bowl mix both flours, milled flax seeds, baking powder and sea salt. In another bowl beat oil, egg, vanilla and both sugars. Stir in banana mixture and then add dry ingredients. Finally mix in semi sweet chocolate chips and scoop batter into muffin cups. Bake for 25 minutes. Let cool for a few minutes and then transfer to a cooling rack. While muffins are cooling mix together in a small bowl icing sugar with water. Once muffins are completely cool take a spoon and drizzle icing sugar on top of the muffins. Enjoy!

 

 

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My muffin of the week is a Banana Applesauce Muffin. I chose not to use oil in my recipe once again. The muffins were just as moist as they would be with oil. Substitutes for oil include applesauce, bananas, prune puree and greek yogurt.

INGREDIENTS

1 cup whole wheat flour

1/4 cup spelt light flour

1 1/2 tsp baking powder

1/4 tsp sea salt

1/2 tsp cinnamon

2 organic large eggs

1/3 cup honey

1/4 cup unsweetened applesauce

1/4 cup water

3 – 4 mashed bananas

DIRECTIONS

Preheat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone cups. In a bowl mix flours, baking powder, sea salt and cinnamon. In a separate bowl beat together honey and unsweetened applesauce. Add one eggs at a time and beat until combined. Now add 1/2 the flour mixture and then add 1/2 the water. Repeat process until completely mixed together. Mix mashed bananas into the batter. Scoop mixture into muffin cups and bake for 25 minutes. Let cool for 5 minutes and then transfer to a cooling rack for another 10 minutes. Enjoy!

 

 

 

I’m back again.  This week I chose a muffin recipe from Martha Stewart’s website. This recipe is a savoury recipe which is not something I usually do, but since we are big cheese lovers I decided to give it a try. I did alter some of the ingredients like the flour, using oil instead of butter and the type of milk.

 

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INGREDIENTS

2 cups whole wheat flour

1/4 cup spelt light flour

1 tbsp baking powder

1 tbsp cane sugar

1 tsp sea salt

1/2 tsp black pepper

1/2 cup safflower oil or melted coconut oil

1 cup organic milk or unsweetened almond milk

2 large organic eggs beaten

1 cup of shredded zucchini strained in a sifter

1 cup shredded gruyere cheese 2/3 for batter 1/3 for topping

DIRECTIONS

Preheat oven to 350 degrees. Line and spray 12 cup muffin tray or use the silicone liners. In a bowl mix together flours, baking powder, cane sugar, sea salt and black pepper. In a separate bowl mix  oil, milk and eggs. Pour dry ingredients into wet ingredients and whisk until blended. Stir in zucchini with a fork and then mix in 2/3 of the cheese. Scoop batter into muffin cups and then garnish with remaining cheese. Bake for 25 minutes. Take out of oven and let cool in tray for 5 minutes. Transfer muffins to cooling rack for another 5 minutes. Enjoy!

 

 

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This was my muffin recipe from last week which I’ve only had time to post now.(sorry) Apples always remind me of the fall season and changes which happen in our day to day lives.

INGREDIENTS

2 cups whole wheat flour

1/2 cup oats

1/4 cup ground flax seeds

1 tbsp baking powder

1/2 tsp sea salt

1/2 cup brown sugar

1 cup milk (almond, organic, soy) with 1 tsp lemon juice

1/2 cup safflower oil

2 organic eggs

1 tsp baking soda

3 mcintosh apples – cubed

DIRECTIONS

Pre-heat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone liners. In a bowl mix flour, oats, ground flax seeds, baking powder and sea salt. In a separate bowl blend brown sugar, milk with lemon juice, oil, eggs and baking soda. Pour wet ingredients into dry ingredients. Mix only until blended. Add in cubed apples and mix once again. Divide the batter evenly into muffin cups. Bake for 20-25 minutes. Let cool in tray for a few minutes and then transfer to cooling rack for another 10 minutes. Enjoy!

 

 

 

 

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I chose to make carrot muffins this week which are high in beta carotene and vitamin A.  What could be better then adding a vegetable that is sweet and great for your health.

INGREDIENTS

1 cup whole wheat flour

1 cup spelt light flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

1/2 tsp cinnamon

2 large organic eggs

1 1/4 cup unsweetened almond milk or organic milk with 1 tbsp lemon juice

1/2 cup pure maple syrup

1/3 cup oil – safflower, coconut – melted

1 tsp pure vanilla extract

2 cups grated carrots

1/2 cup raisins

DIRECTIONS

Preheat 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, sea salt and cinnamon. In a second bowl blend eggs, milk, maple syrup, oil and vanilla together. Put dry ingredients into wet ingredients and mix until blended. Add in grated carrots and raisin into half the batter, so anyone who doesn’t care for raisins won’t have to deal with picking them out. Mix once again. Bake for 25 minutes or until firm to the touch. Take out of oven and let sit in muffin tray for 5 minutes. Transfer to a cooling rack for another 10 minutes. Enjoy!

 

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Since we are still able to get fresh berries at the grocery store, this weeks muffins were garnished with some sweet blackberries. I chose to make banana muffins with natural peanut butter. If you would rather use a nut-free butter, you can use pea butter instead.

INGREDIENTS

1 cup whole wheat flour

3/4 cup spelt light flour

1 tsp baking powder

1 tsp baking soda

2 large organic eggs –  beaten

2-3 mashed ripe bananas

3/4 cup brown sugar

1 tsp pure vanilla extract

1/2 cup oil -safflower, coconut oil melted

1/4 cup natural peanut butter

DIRECTIONS

Pre-heat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone liners. In a bowl mix both flours, baking powder and baking soda. In a separate bowl blend beaten eggs, mashed bananas, brown sugar, vanilla and oil. Add natural peanut butter and mix again. Place dry ingredients into wet ingredients and mix only until blended. Bake for 25-30 minutes. Take out of oven and let muffins rest for 5 minutes. Transfer to cooling rack for another 10 minutes. Enjoy!

 

 

 

 

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This week’s muffin recipe is in honour of Martha Stewart’s birthday 🎂 (August 3). The recipe uses carrots, oats, banana and raisins. I warmed  up the muffin the next morning in the toaster and put some natural peanut butter on it for breakfast. It was hearty and moist. One of the best muffin recipes I’ve made in a long time. I changed the flour, oil and the sugar amount in the recipe.

INGREDIENTS

2 cups rolled oats (not instant)

1 1/2 cups whole wheat flour

1 cup spelt light flour

3/4 cup dark brown sugar

1 tsp baking soda

1 tsp baking powder

1 tsp sea salt

1 cup raisins

6 tbsp safflower oil, coconut oil melted or olive oil

2 large organic eggs

2/3 cup milk – organic, unsweetened almond or soy

3 cups shredded carrots

2 medium ripe bananas  – mashed

DIRECTIONS

Preheat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone liners. In a large bowl mix flours, brown sugar, baking soda, baking powder and sea salt. Add in 3/4 cup of oats and 1 cup raisins. Stir in oil, eggs, milk, carrots and banana. Mix only until the flour mixture is combined with the wet ingredients. Scoop muffin mixture into each cup and sprinkle remaining 1/4 cup of oats onto each muffin. Bake for 25 minutes or until firm to touch. Let stand for 5 minutes and then transfer to cooling rack for another 10 minutes. Enjoy!

 

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My muffin this week incorporates more fibre into our diets with ground flax seeds.

Here is  a list of some foods that are high fibre.

  1. Flax seeds
  2. Chia seeds
  3. Apples
  4. Pears
  5. Broccoli
  6. Brussel Sprouts
  7. Carrots
  8. Spinach
  9. Whole Grains
  10. Quinoa

INGREDIENTS

1 cup whole wheat flour

1 cup spelt light flour

1 tsp baking powder

1 tsp baking soda

1/4 tsp sea salt

1/4 cup ground flax seeds

2 ripe bananas mashed

1/2 cup safflower oil

3/4 cup pure maple syrup

1/4 cup plain greek yogurt

1/4 cup unsweetened vanilla almond milk

2 large organic eggs lightly beaten

1/2 – 3/4 cup semi sweet 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 mix both flours, baking powder, baking soda, sea salt and ground flax seeds. In a separate bowl blend together mashed bananas, safflower oil, pure maple syrup, greek yogurt, unsweetened vanilla almond milk and eggs. Add dry ingredients to wet ingredients and mix only until blended. Add chocolate chips to the batter. I only  added half the chocolate chips to the batter and kept the other half plain. Scoop batter into muffin cups. Bake for 25 minutes and then take out of oven and let them rest for 5 minutes. Transfer to a cooling rack for another 5-10 minutes. Enjoy!

 

 

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i am always trying to find ways to add extra fibre to my diet. I was so excited to find this recipe from weelicous which uses spinach in the pancake batter. How simple of a concept and you really don’t taste the spinach at all! I changed the buttermilk to unsweetened almond milk with lemon juice.

INGREDIENTS

1 cup of fresh baby spinach

1 cup milk – unsweetened almond or organic milk with 1 tsp lemon juice

1 large organic egg

1 tbsp safflower oil

1 cup whole wheat flour

1 tbsp cane sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

DIRECTIONS

Using a hand blender mix the spinach, milk with lemon juice, egg and oil together. In a separate bowl mix whole wheat flour, cane sugar, baking powder, baking soda and sea salt together.Mix the dry ingredients into the wet ingredients until smooth. Lightly spray a  frying pan on medium heat. Pour about a 1/4 cup of batter onto frying pan. When the pancake batter starts to bubble flip onto other side for about 1 minute and then place onto a plate. Add some fresh fruit to the pancakes with some pure maple syrup. Enjoy!

 

 

 

 

 

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My muffin of the week is an oatmeal base muffin.

I used whole rolled oats instead of instant oats for this recipe. As usual I did half the batter with chocolate chips since my younger daughter loves chocolate chips.

INGREDIENTS

1 cup of whole wheat flour

1/2 cup spelt light flour

1 tsp sea salt

1/2 tsp baking soda

1 1/2 tsp baking powder

1 1/2 cups whole rolled oats

1 1/2 cups organic milk with 1 tbsp lemon juice

2 organic large eggs

3/4 cup safflower or coconut oil – melted

1/2 cup agave nectar

2 cups fresh or frozen blueberries

DIRECTIONS

Pre-heat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone cups. In a bowl soak milk with lemon juice and whole rolled oats. Set aside.In a separate bowl mix flours, sea salt, baking soda and baking powder.In another bowl beat eggs, oil and agave nectar together. Add the wet mixture to the soaked oats. Mix the dry ingredients to the oatmeal mixture. Add blueberries to the batter and fold in gently. Scoop the batter into the muffin cups and bake for 25 minutes. Let cool and transfer to a cooling rack for another 5-10 minutes. Enjoy!

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