Category Archives: Muffins

Blueberry Oatmeal Muffins

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Ok, honestly..how many people actually have time to sit down and have a nice breakfast during the week?! I remember the days when I would wake up at my leisure, have a nice pancake breakfast, and take my time getting ready for a class starting at noon. Those days are long gone, out the door, can’t even really remember if they were a reality or not!

Now my schedule goes like this…alarm goes off at 5:40 am…hit the snooze…alarm goes off at 5:47 am…can’t hit the snooze again…better get up or I’ll fall back asleep and never make it to work…shower…go to the kitchen….put my lunch together…inhale a bowl of cereal or some pb toast…back upstairs to finish getting ready…out the door at 6:45 am!

Now, I really refuse to wake up earlier than 5:40 am, and I hate having less than 5 minutes to eat my breakfast so more often than not, I take something to work to eat at my desk. Breakfast is such an important meal that it really can’t be skipped, and it’s important to get something nutritious in to start off your day! When I saw these muffins, I knew they would be a perfect bring to work breakfast. They combine hearty oats, fresh blueberries, and super powered walnuts which are full of omega-3s! One of these little babies along with a banana or yogourt is a perfect breakfast, and something that’s easy to grab on the go when mornings are crazy. These will also freeze well so you could just take them out as you need them.

**The original recipe had 2 tbsp of honey as well, but I just completely forgot to add it in! The muffins are still delicious as they are, so it’s up to you if you want to add it in or not. If you do, add it when you’re combining the brown sugar, applesauce etc.

Blueberry Oatmeal Muffins

Slightly Adapted from Skinny TasteIMG_0268.JPG (2)

  • 1 1/2 cups rolled oats
  • 1 cup milk
  • 1/2 cup brown sugar, packed
  • 1/2 cup unsweetened applesauce
  • 2 egg whites
  • 1 tbsp oil
  • 1 tsp vanilla extract
  • 1/2 cup whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup fresh blueberries
  • 1/2 cup walnuts (optional)

Preheat oven to 400 degrees. Line a muffin tin with paper liners.

Combine oats and milk in a small bowl and soak for 30 minutes.

In a large bowl, combine brown sugar, applesauce, egg whites, oil and vanilla, and mix to combine.

In a separate bowl, whisk together flour, baking powder, baking soda and salt.

Add oat mixture to wet ingredients and stir to combine.

Gradually add flour mixture to wet ingredients, and stir until just combined.

Fold in blueberries and nuts.

Spoon batter into prepared muffin tin, and bake for 20-22 minutes until a toothpick comes out clean.

Makes 12 muffins.

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Banana Chocolate Swirl Muffins

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I have an outrageous stash of bananas in my freezer right now. Just when I feel like it’s going down in size, I shove a few more in there. You see, I have a verrry small window of opportunity for banana eating. Once they start developing a few brown spots, I’m done with them..into the freezer they go! I was starting to get a little tired of bananas smashing onto my feet every time I opened the freezer, so the only logical solution was..banana bread!

Now, I already have a billion favourite banana bread recipes, but of course I had the urge to try something new, something different. Let me tell you there are lots of variations on banana bread out there that look amazing. Peanut butter banana bread? That has my name written all over it. Lime coconut banana bread? Delicious! I will definitely be making those sometime soon since my banana pile doesn’t seem to be getting any smaller!

However, this time I wanted something that I could whip together with ingredients that I already had on hand at home, so I settled on a chocolate banana marbled loaf. I switched up a few things and Banana Chocolate Swirl Muffins were born! The chocolate swirl adds just a hint of decadence to take the muffins to a new level of banana bready goodness.  These have a nice presentation and are a welcome change of pace from the standard banana bread, without straying from the classic flavour too much.

Make a loaf, make muffins, make mini muffins, whatever you want! I now have a stash of these muffins in my freezer, along with the ever growing stash of bananas. I’m not complaining!

Banana Chocolate Swirl Muffins

Adapted from Cooking Light

Makes 1 loaf, 12 muffins, 36 mini muffinsIMG_1467

  • 2 cups all purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 cup sugar
  • 1/4 cup butter, softened
  • 3 ripe bananas, mashed
  • 2 eggs
  • 1/3 cup buttermilk (or plain yogourt)
  • 1 tsp vanilla
  • 1/2 cup semi-sweet chocolate chips

Preheat oven to 350 degrees.

Combine flour, baking soda, salt and cinnamon in a medium bowl.

In a large bowl, cream butter and sugar with a mixer on medium speed for about 1 minute.

Add banana, eggs, buttermilk and vanilla and beat until blended.

Gradually add flour mixture, stirring by hand just until combined. Set aside.

Put chocolate chips in a microwave safe dish and microwave on medium power in 30 second intervals, stirring in between, until chocolate is melted. Let chocolate cool for a few minutes.

Add 1 cup of batter to melted chocolate and stir to combine.

For muffins, add alternating scoops of chocolate and banana batter to lined muffin tins and swirl with a knife or toothpick. (For mini muffins, I put a small spoon of each batter into the tin and swirled it around with a toothpick). For mini muffins, bake 10-15 mins, until a toothpick comes out clean. For regular muffins, bake 20-25 mins.

For a loaf, alternate scoops of batter into a greased loaf pan, and swirl with a knife. Bake 1 hour or until a toothpick comes out clean.

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Almond Butter Banana Muffins

Almond Butter Banana Muffins

It’s been a long time, I know, but I’m back, and I have an amazing recipe for you! I was so excited at the idea of this recipe, and even more excited when I tasted the finished product. These banana muffins are perfectly moist, flavourful and addicting! The best part about them is that they contain almond butter instead of oil or butter, and that they contain oats rather than flour. You don’t even taste the almond butter, it just acts as a fat in place of the traditional less healthy ones. You HAVE to try these, I am begging you! They are probably the best banana muffins I have ever had, and I don’t have to feel as guilty when eating them. The protein from the almond butter and the whole grains from the oats make these a great breakfast. I like to enjoy one alongside some yogurt for a quick nutritious breakfast.

You could try subbing peanut butter for the almond butter, but use the natural kind (ingredients should only include peanuts and maybe salt).  If you’re not on the almond butter train yet, get on it! You’ll never look back, I promise!

Almond Butter Banana Muffins

Adapted from Heather Eats Almond Butter

  • 3 ripe mashed bananas
  • ¼ cup almond butter (or any nut butter)IMG_1319
  • ½ cup sugar
  • 1 egg white
  • 1 tsp vanilla
  • 1 ½ cups oat flour (pulse 2 cups old fashioned oats in food processor**)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt (leave out if using salted nut butter)
  • ½ cup chocolate chips

Stir together bananas, almond butter, sugar, egg white and vanilla until combined and creamy. In a separate bowl combine oat flour, baking powder, baking soda and salt. Slowly add dry mix into wet mixture, stirring just to combine. Stir in chocolate chips.

Pour into paper lined or greased muffin pan. Bake at 350 degrees for 18-20 mins until a toothpick comes out clean.

**To make oat flour, put 2 cups of old fashioned oats (the big flake ones, not the instant kind) into a food processor and pulse a few times until they are broken up. I didn’t blend mine until it was powdery like flour, I left a bit of texture, but it’s entirely up to you how fine you want the oats to be.

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Oat-nana-tella Muffins

I am the worst blogger of all time. Between planning for our new house, and juggling working overtime and the gym, I have not had a lot of time for baking lately, or even cooking.I saw this recipe TODAY and knew immediately that I had to try it. I always have bananas in the freezer, and I bought a jar of nutella a long time ago for some kind of baking project, and also just to reminisce about that week so long ago that I spend in Paris. They eat a lot of nutella in Europe, at least in Paris. Nutella crepes are delicious. I’m still working on my master plan to bring crepe stands to Canada!
Anyways, back to the muffins..I have dubbed them Oat-nana-tella Muffins…Oatmeal, Banana, Nutella! They are pretty healthy, at least as healthy as muffins can be. Haven’t you seen that nutella commercial? Nutella is good for you! How do they jam billions of hazelnuts into one jar? I’m not sure, but the commercial says they do so it must be true!

 

The original recipe says you can use oat bran or quick cooking oatmeal. I don’t have oat bran, so oatmeal it is. I like the texture that oatmeal brings to the cupcake. When I was little my mom always used to make those oatmeal chocolate chip muffins that you make from a little bag of muffin mix at the grocery store. Those were the best!! The texture of these remind me of those.

For any muffin recipe the procedure is pretty much the same, mix the dry ingredients, mix the wet ingredients, and then combine. Once they are combined, be really careful to only mix it as little as needed. As soon as there are no streaks of flour, you’re done. There is no need for a hand mixer with muffins, get out the wooden spoon and work those muscles! I had to bake them for 15 mins for them to be fully cooked, but your oven may be different so keep your eye on them!
I also used half whole wheat flour (only because I ran out, I would have used all whole wheat if I had it). Honestly, you won’t even know it’s whole wheat. I do a lot of my baking with whole wheat flour. If you’ve ever had cookies made by me, chances are they were made with whole wheat flour. Its almost undetectible in lots of things. I definitely admit that it can’t be used for everything, but try using half whole wheat, half all purpose to start, and see how you like it. I also just realized that I completely forget to add the vanilla when I made these, but they are still pretty good.
In the end, they were pretty good…I wish the nutella flavour came out a little bit more, but it could have been because I ate one when it was piping hot, and flavours always develop more once it cools…I couldn’t help it!
Oat-nana-tella Muffins
Adapted from Baking Bites
Makes 8 muffins
3/4 cup whole wheat flour
1/2 cup quick-cooking oatmeal
1/2 tbsp cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tbsp canola oil
1/3 cup brown sugar
1 large egg
1/2 tsp vanilla extract
1/2 cup mashed banana (about 1 med.)
3 tbsp Nutella
1/2 cup buttermilk

Preheat oven to 375F. Line 8 muffin cups with paper liners.
In a medium bowl, whisk together flour, oatmeal, cocoa powder, baking powder, baking soda and salt.
In a small bowl, whisk together canola oil, brown sugar, egg, vanilla, mashed banana, Nutella and buttermilk until very smooth.
 Pour into dry mixture and stir just until combined. Divide batter evenly into prepared muffin tin.
Bake for 13-15 minutes, until a toothpick inserted into the center comes out clean.
Remove muffins from tin and cool on a wire rack before serving. Store in an airtight container when cool

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