Archives for posts with tag: muffins

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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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I decided to make a loaf this week instead of muffins because I’m always testing  how things taste when they are not fresh out of the oven. This loaf is a zucchini base with cocoa powder and chocolate chips.

INGREDIENTS

2 cups whole wheat flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

1/3 cup unsweetened cocoa powder

1/2 cup cane sugar

1 tbsp ground flaxseeds

3 tbsp water

1 1/4 cup unsweetened vanilla almond milk or organic milk

2 tsp lemon juice

1 tsp pure vanilla extract

3 tbsp pure maple syrup

1 1/4 cups grated zucchini

1/2 cup semi sweet chocolate chips

DIRECTIONS

Preheat oven to 350 degrees. Spray a 8 1/2″X4 1/2″ loaf pan. In a small bowl mix ground flaxseeds and 3 tablespoons of water and set aside. In a larger mixing bowl stir in whole wheat flour, baking powder, baking soda, sea salt, cocoa powder and cane sugar together. In another small bowl place milk and lemon juice together and let sit. Combine the flaxseed mixture into the milk mixture. Add in the maple syrup and vanilla. Mix dry mixture into wet mixture. Stir the zucchini with a wooden spoon and then add in chocolate chips. Pour batter into the loaf pan and bake for 50 – 60 minutes. Check loaf to make sure it is firm on top before removing. Let cool in loaf pan and then transfer to a cooling rack for another 10 minutes. Enjoy!

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This week’s muffins uses one of my favourite fruits, avocado. There are so many ways to include avocado into your diet. I’ve used avocado in pasta dishes, on grain breads, in salads and smoothies. Avocados are rich in fibre and  potassium.

INGREDIENTS

1 1/2 cups whole wheat flour

1/2 cup spelt light flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp sea salt

2 large organic eggs lightly beaten

1/2 cup agave nectar

1/2 cup safflower oil or melted coconut oil

1 tsp pure vanilla extract

1 1/2 cups ripe mashed avocado

1 cup semi sweet chocolate chips

DIRECTIONS

Preheat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone liners. In a bowl combine flours, baking powder, baking soda and sea salt together. In a separate bowl mix eggs, agave nectar, oil, vanilla and mashed avocado. Mix dry ingredients into wet ingredients until well blended. Stir in chocolate chips. Scoop batter into muffin cups and bake for 25 minutes or until firm to touch. Let cool in tray for 5 minutes and then transfer to a cooling rack for another 5-10 minutes. 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!

 

 

 

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My muffin of the week has no added fat from oil or butter. These muffins include greek yogurt and extra bananas for added moisture.

INGREDIENTS

1 1/2 cups whole wheat flour

1/2 cup spelt light flour

1/4 cup ground flax seeds

1/2 tsp sea salt

1 tsp baking soda

3/4 cup greek yogurt

1/2 cup agave nectar

1/4 cup cane sugar

2 large organic eggs

1 tsp pure vanilla extract

3- 4 mashed ripe bananas

1 cup semi sweet chocolate chips

DIRECTIONS

Preheat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone cups. In a bowl mix flours, ground flax seeds, sea salt and baking soda. In a separate bowl mix agave nectar, sugar and greek yogurt together. Add in eggs one at a time and then stir in vanilla. Mix dry ingredients with wet ingredients and then fold in mashed bananas. Add chocolate chips into batter and then scoop into muffin cups. Bake for 25-30 minutes. Let muffins cool for 5 minutes and then transfer to a cooling rack for another 10 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 just came across a recipe for flourless banana bread from http://www.youtube.com/toddskitchen. I decided to make the recipe for breakfast this morning with my go to waffle recipe. Everyone was happy to wake up to a delicious breakfast. I decided to make the banana bread into muffins .

INGREDIENTS

3 ripe bananas

2 cups oatmeal

2 large organic eggs

1/4 cup pure maple syrup

1 tsp baking soda

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 blender start to mix oats and then add the rest of the ingredients. Blend really well. Pour half the batter into muffin cups and then add chocolate chips to the remainder of the batter. Scoop out the other half of the batter into muffin cups. Bake for 25 minutes or until firm to touch. Take muffins out of oven and let stand for 5 minutes. Transfer muffins to a 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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