Archives for posts with tag: snack food


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.


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


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!



I made muffins using one of my favourite muffin ingredients, banana. I find when you using bananas it makes the batter so moist. I split the batter with half chocolate chips and half raisins to please everyone in my family.


1 cup whole wheat flour

1 cup spelt light flour

1 tsp baking soda

1 tsp sea salt

1/3 cup oil – vegetable oil or coconut oil

2-3 ripe bananas mashed

1/2 cup pure maple syrup

1/4 cup agave nectar

2 tsp pure vanilla extract

1/2 cup semi-sweet chocolate chips

1/2 cup raisins


Pre-heat oven to 350 degrees. Line and spray a 12 cup muffin tray or use the silicone liners.  Mash bananas in a plate and set aside. Sift flours and baking soda and sea salt and stir. In a separate bowl mix oil, maple syrup, agave nectar and vanilla. Add mashed bananas and mix again. Stir in wet ingredients into dry ingredients. Separate batter in half and add raisins to one half and chocolate chips to the other half. Scoop into muffin cups and bake for 25-30 minutes. Take out to cool for 5 minutes and then transfer to a cooling rack for another 10-15 minutes. Toast the next day so it tastes like they just came fresh out of the oven. Enjoy!






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