Banana Blueberry Muffins (Whole Wheat)

I am always looking for new muffin recipes. Oh, and I am always looking for ways to use up bananas. Seemingly endless amounts of bananas.

You are probably wondering why I have so many bananas. It's not like I grow them in my backyard. I actually buy 2-3 bunches of organic bananas each week and always seem to have some overripe ones left over in the end. Why not buy less bananas you ask? Because my biggest pet peeve is not having ripe bananas around to eat and send to daycare, and we all know that the bananas in the grocery store are usually far from ripe and they ripen at varying speeds. So, I buy lots, using what we need throughout the week, and baking with or freezing the ones that ripen quicker than we can eat them. And this means that I always have bananas in the freezer for smoothies, baking, and popsicle making!

This week in particular, I was confronted with a ton a overripe bananas and a massive harvest of blueberries from our garden. So, off I went in search of a muffin in which I could use both. Of course, for those of you who follow my blog, I also like to make my food child friendly, which means less sugar and whole wheat flour or oats where possible.

And so this muffin came to be :) A banana blueberry whole wheat muffin with a tiny bit of citrus to kick things up. Yum yum!

Banana Zucchini Bread

A few things happened today. I wanted to make something yummy and freshly baked to enjoy in the afternoon. I noticed I had an abundance of ripe bananas in the freezer. And I wanted to give my daughter some kind of treat.

So I made banana bread. With zucchini. And way less sugar than usual. But then I messed up and shorted the recipe an entire cup of flour. Yup, a whole cup. And I didn't realize until just now as I was looking at my recipe. I didn't notice because the banana bread was fantastic. Moist and yummy. So good in fact that we (my husband, me and my 1 year old daughter) ate almost the entire loaf!

Oh well. It was pouring rain today, the house smelled like baking and the banana bread was fairly healthy as far as baked goods go. And I got a new and better recipe as a result. A very productive day!

Healthy, Veggie Packed Muffins for Baby (and mama!)

So, my little one is 8 months old! Wow, time sure does fly. And everyday, she is more and more interested in food and feeding herself. But she's not quite eating what we eat yet. I am still trying to limit the salt and added sugars and make sure she gets her fair share of veggies and whole grains.

The other challenge is that we seem to always be on the run. Which means we always need to bring snacks. So far, I have managed to stay away from pre-packaged snacks, but it's hard because I want something that is easy to make, is readily available when I need it, not too messy, and most of all, healthy. So I started making baby muffins.

Baby muffins are great because you can make a massive batch and freeze them. Whenever you need to take one on the run, pop it into a snack bag and by the time you are ready to eat it, the muffin will be thawed. They are easy for baby to eat because they aren't too slippery and messy, and they are easy for mama to clean when bits get dropped everywhere (which they definitely will!).

There are lots of options of what could be added to these muffins. I have a list of things I want to try like quinoa, pureed peas, apples, lentils, pumpkin.... etc and I promise to share as I make them! But for now, here is the first batch. Oh, and even though there is no fat, sugar or salt, I am sure you will find yourself eating them too!

Lemon, Poppyseed & Blueberry Yogurt Muffins

Another day, another muffin. After all, who can't use a good muffin recipe? Especially as the days get brighter, the weather gets drier, and we find ourselves on the go and enjoying the great outdoors. Muffins make a great and healthy take along snack.

Although they use a majority of whole wheat flour, these muffins are particularly moist and light, partially due to the use of yogurt. And of course, lemon and blueberries are a winning combination, so you really can't go wrong here. Oh wait, yes you can---- You can make only one batch and see them disappear way to quickly! 

Next time, I am definitely doubling up. This recipe is a sure winner!

Whole Wheat Blueberry Oat Muffins

Right now, it's all about the muffins. They are portable and quick, and because of all the flavour options, they never really get boring. They can be made super healthy and could function as a "vessel" for all those veggies you want your children to eat!

Today, whole wheat, oats and blueberries were on the menu. Sometimes I also add nuts to this recipe for some extra crunch.

These muffins freeze beautifully and I often take one straight out of the freezer and into my bag as a snack. It thaws quickly and tastes just as good as the day it was made.

Banana Rye Nut Muffins

Do you every have a whole bunch of rye flour kicking around? I do. Usually because I buy it for one inspired recipe, use a couple of cups, and then the rest sits in my pantry until I figure out what else I can do with it.

I usually end up mixing it with wheat flour to make bread; that is, until I started making these muffins! They are so delicious and are made with 100% rye flour. They could also be made with whole wheat flour, in case you are reading this recipe and thinking "do I have to buy a bag of rye just to make these muffins?" Oh, and you can make them with some rye and some whole wheat, in case you are just trying to use up that last little bit of rye you have left!

(It doesn't have to be leftover) Eggnog Muffins

During the holidays, there is an abundance of eggnog to drink. Not only can you buy it and drink it plain, but you can also drink it in a bar with rum, at a coffee shop in a latte and of course, at every holiday party that you attend.

Not only that, but eggnog makes an appearance in a plethora of food items as well. Eggnog cookies, eggnog cupcakes, eggnog ice cream... the list goes on and on.

A lot of people buy eggnog to have at their house for entertaining. I, however, am not one of those people. I rarely buy eggnog because I honestly don't really like to drink it. But, I just happened to have some leftover eggnog in my fridge this week because my sister brought some over. So, like many others out there, I went online to figure out what I could do with this leftover eggnog. And I came across some eggnog muffins that seemed like they might do the trick.

Cornmeal Buttermilk Freezer Biscuits

As you may already know, I gave birth to an amazing, beautiful baby girl 8 weeks ago! Wow, people were not kidding when they said that time would fly with a newborn. It certainly has! 

My day's priorities are now determined by my daughter. Despite my "to-do" lists and "need to try" recipe spreadsheet, even if the only thing I accomplish during the day is keeping my daughter happy, healthy and active, that is enough.

But, here's the catch. A girl's got to eat at some point. And it's not the eating that's the problem. It's the "what to eat" that is. For me anyways. I mean, there are times when I learn to settle with a pile of cheese and crackers, or even just a pile of crackers, but a girl can only last so long on the basics. Especially someone like me that strives to make every meal healthy, fresh and tasty. And really, that boils down to homemade. Not store bought or pre-packaged or take away. Homemade.

Yup, homemade is hard to do when you are juggling a newborn on one arm and trying to brush your teeth with your free hand. Or, try doing the dishes with one hand. Yes, it's possible, but takes about four times as long to do. So, if I had to cook and bake everyday? Would not happen.

Don't get me wrong. I still cook and bake. But I do it on her time, not mine. That means that when I finally get her down in her crib for a nap, I frantically cut veggies, cook quinoa, make bread dough and do as much as I possibly can. And the thing is, I never know if that time I have is 5 minutes, or 2 hours. I just use every minute-- every second-- and do as much as I can.

And then there are the days when I can't do anything extra. My daughter won't nap, is extremely hungry, and needs me to hold her and rock her from morning until night. Those are the days when I am thankful for my organization and "to-do" lists. The ones that reminded me everyday in the last 2 months that I was pregnant to make meals ahead and freeze them. The ones that convinced me to make these cornmeal freezer biscuits so that one day, when I didn't have time to make a batch of fresh biscuits (which at the time I could not fathom-- I mean, after all, there is always time to cook or bake, isn't there?), that I could reach into the freezer, pop a few of my homemade frozen biscuits onto a tray, bake them, and enjoy them.

Yes, I am able to enjoy fresh, homemade biscuits with a newborn! 

Whole Wheat Zucchini Muffins with Chocolate Chips and Walnuts

Yes, the gardens are still spilling over with squash!! And trust me, I am not complaining! Squash is one of the most versatile veggies. You can stuff them, saute them, fry them, grate them, add them to soups and stews... the possibilities really are endless!

In this case, I decided to turn them into one of my favorites-- Zucchini Muffins (or Bread). Great for eating now or freezing and eating later.  Also, the use of whole wheat flour in addition to the squash makes them a healthier muffin alternative. What a great way to get some veggies into your loved ones!

Blueberry Maple Muffins

There is definitely an abundance of blueberries in my fridge. Not that I am complaining. Nothing makes me happier that seeing lots and lots of blueberries.

They are one of my favorite fruits and in the peak of the season, I could eat them all day! On yogurt or ice cream, with cereal, and even in salads. And let's not forget the bowls and bowls of fresh blueberries that I eat by the handful when I need a sweet snack or a nibble which doing other things.  Nothing is better than fresh blueberries!

Today, however, I decided that I had so many blueberries, that I could spare some in a batch of muffins as a quick grab and go breakfast. They were so good, I am thinking of making a double batch and freezing some to have available to just warm in the oven later too!

Cheesy Corn Muffins (Blue and Cheddar)

 

Happy New Year everyone and thanks for trying and sharing my recipes this past year!

A new year means new beginnings, new challenges and new friends--- it also means new recipes! Typically in January, there are lots of low fat, get fit recipes and cleanses being passed around in an attempt to shed those extra holiday pounds.

I have never found the January diet craze to work for me to me honest. I actually prefer to continue to eat the things I love in moderation. What does that mean? Well, it doesn't mean loading up on fast and sweets all the time. It does mean choosing flavorful ingredients, eating 1 instead of 2, and looking for ways to add healthy components.

Peanut Butter Banana Muffins

Ripe, frozen bananas and buttermilk are always two items that I have in my freezer. Why? Well, the bananas are pretty much self explanatory. I buy way too many, they get ripe really fast, and I through them in the freezer. As for the buttermilk, it seems that anytime I need buttermilk, I only need 1/2 a cup or so. And it just so happens that I can usually only find buttermilk by the litre. So, I use what I need, then freeze the rest in 1/2 cup portions for later use.

So, what to do with bananas and buttermilk (other than make my kick butt Banana Walnut Bread)? I was in the mood for peanut butter and what better combination than peanut butter and bananas? So, I decided to make peanut butter and banana muffins with an additional kick of peanut butter spread on top.

Lemon Oat Bran Muffins

So, about those lemons.....

I have mentioned my love of lemons many many times before in my writing. And I have gone on and on about how they make me happy, remind me of sunshine, and all the rest. And today is no exception.

When I broke open one of the warm muffins, the waft of fresh lemon filled my nose. It was like instantly everything was better than okay. Life was fantastic.

Whole Wheat Apple Bran Muffins

Breakfast is always a routine during the week. Not much thought... just the same actions everyday.  But sometimes, it's nice to shake things up a little. This doesn't mean waking up early, breaking out the pans, the eggs, the mess and cooking up a storm. It just means thinking about breakfast in advance and doing some relaxed cooking or baking the day before.

The perfect breakfast treat? Muffins. And I am not referring to those gigantic, fat and sugar laden ones that you buy at the coffee shop on the way to work. I mean homemade muffins. Granted, there are some healthy store bought ones now, but nothing beats the ones you make at home. They are actually very easy and quick to make, and are the perfect break from the daily grind.

Blueberry Muffins

I am always searching for great, easy muffin recipes. My criteria? Great flavor and texture, fairly healthy and not too sweet. This way they can be eaten for breakfast, a snack, or even a guilt free dessert!

And blueberry muffins just happen to be one of my favorites. But with so many recipes out there, it is always difficult to choose the right one. So, I combined elements from many recipes that sparked my interest and this was the result.

These blueberry muffins fit the bill perfectly! Despite the oats and whole wheat flour which can usually make muffins pretty dense, these ones have a really nice soft texture because of the yogurt and buttermilk. They are a perfect sweetness for me with just 1/2 cup of honey, but if you like your muffins sweeter, you could add another 1/4 cup.

Make a big batch and share them, freeze them, or eat them all yourself... I will leave that up to you!

Blueberry Muffins

Makes 12 muffins

Wet Ingredients:

2 Eggs

1/3 cup Canola Oil

1/2 cup Honey

1 1/4 cup Plain Yogurt (I used low fat, but you could use whatever kind you have)

1/3 cup Buttermilk

1 tbsp Orange Zest

Dry Ingredients:

1 cup Whole Wheat Flour

1 cup White Flour

1/2 cup Old Fashioned Oats

2 tsp Baking Powder

1 tsp Baking Soda

1 tsp Cinnamon

1/2 tsp Salt

1 1/2 cup Frozen Blueberries

1 tbsp Flour

Preheat the oven to 375 degrees. Grease or line a muffin tin and set aside.

In a large bowl, whisk together all wet ingredients. In a separate bowl, mix together all dry ingredients. Add the dry to the wet, stirring until just mixed. Toss the frozen blueberries in the tablespoon of flour and stir into the mixture immediately.

Spoon the mixture into the prepared muffin tin, filling each cup just over 3/4 full. Bake for about 25-30 minutes until a toothpick inserted into the center comes out clean. Cool on a wire rack.

Recipes using Juicer Pulp: Apple Carrot Muffins

I have never been a big juice fan. I guess it’s the idea that when you drink juice, you get all the sugar and calories without the benefits of the fiber and other good stuff in the pulp. So, I always thought why not just eat the fruit or vegetable whole?

My reservations about juice were confirmed a few years ago when I got a juicer as a gift. I tried it once, felt that it was a lot of work and a lot of waste, and gave it away to my brother.

I mean, don’t get me wrong. Every once in a while I love to sip a glass of fresh, frothy juice. But I just didn’t see the point getting a juicer and making it a daily routine.

But today, well, I gave in. I got a juicer. And I was so excited about my new gadget that I started to juice everything in sight… apples, carrots, pineapple, oranges, grapefruits. The resulting juice was amazing. Sweet, fresh, foamy. And then I saw the pulp container. It was full! I couldn’t believe that a couple of glasses of juice could result in so much waste! So came my determination to find a way to use this pulp.

And here it is. The first of what will likely be many recipes for juicer pulp. And let me tell you… they were amazing! Cheers to juicing and all the waste that comes with it!

Of course, if you don’t have any pulp left over from juicing, you could just use fresh grated fruit and vegetables and omit the water in the recipe.

Apple Carrot Muffins

Makes 18 muffins

Dry Ingredients

2 cups Whole Wheat Flour

1/2 cup Brown Sugar

1 tsp Salt

2 tsp Cinnamon

1/4 tsp Nutmeg

2 tsp Baking Soda

Wet Ingredients

4 Eggs

1/2 cup Canola Oil

1/4 cup Water

2 tsp Vanilla Extract

1 1/2 cups Apple Pulp

1 cup Carrot Pulp

Preheat oven to 350 degrees. Line muffin tins. In a large bowl, mix together dry ingredients. In another bowl, beat eggs. Add oil, water, and vanilla. Add the egg mixture to the dry ingredients, stirring until just combined. Stir in the apple and carrot pulp. Fill muffin tins with mixture (you can fill them to the top as this mixture won’t rise much). Bake for 20 minutes. A toothpick inserted in the centre should come out clean.

Banana-Orange Muffins

Need something to do with those overripe bananas sitting on your kitchen counter? Well, here is a simple and healthy way to use them up! The orange zest adds a nice kick to these muffins and the rolled oats and whole wheat flour keeps them healthy.

Banana-Orange Muffins (or loaf)
Makes 12 muffins or 1 loaf

Dry Ingredients
1 3/4 cups Whole Wheat Flour (you can use white if that's what you have)
1 cup Rolled Oats
3 tbsp Brown Sugar
2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Ground Cinnamon

Wet Ingredients
3 Ripe Bananas
1 Egg
2 tbsp Vegetable Oil
1/2 tsp Vanilla Extract
3/4 cup Milk
1 tbsp Orange Zest, finely chopped

Preheat oven to 350°F. Grease or line muffin tin or loaf pan

In a large bowl, combine all dry ingredients

In a separate bowl, mash bananas with a fork. Beat in the eggs, one at a time. Then add the oil, vanilla and milk and mix well. Stir in the orange zest.

Add the dry mixture to the wet mixture and stir together until just combined. Do not overmix.

Scoop dough into prepared pan. Bake until a toothpick inserted into the center comes out clean- 25-30 minutes for muffins and 45 to 50 minutes for loaf. Let cool on a wire rack.

Whole Wheat Apple-Raisin Muffins

Muffins…how can you not love them? Not only are they versatile, individually portioned, anytime snacks, but they are also so simple to make.

Muffins are a “quick bread” and the title is far from deceiving. Most muffins take less than 10 minutes to mix and about 20 minutes to bake. What could be easier?

The only problem with muffins is that commercially, they have become a sugary, fatty, sticky mess. They have been tagged in health circles as “unhealthy” because of their high calorie and fat content. Especially those purchased in coffee shops, which are not only laden with sugar, but are about 3 times the size of a regular muffin. However, making your own muffins is easy and can be very healthy, depending on what you put in them.

I love these Whole Wheat Apple-Raisin muffins because they are not overly sweet and chocked full of sugar like store bought muffins. The sweetener in these muffins is not sugar, but molasses. For those of you who have never used molasses, here is a little info. Molasses is the by-product of sugar production. Basically, when the sugar cane is crushed, the juice of the sugar cane is boiled to get crystallized sugar. The sugar crystal is removed, the rest is the first molasses (light molasses).

In this recipe, I used blackstrap molasses, which is the by-product of the third boiling, which is the least sweet, but also has the heaviest taste. It is also said to have the highest nutritional content, containing potassium, iron, and calcium. If you prefer to use another molasses (light- 1st boiling or dark- 2nd boiling), you can substitute without a problem. Just note that the end result will be lighter in color.

So, enough about molasses. Let’ get back to the baking!

Whole Wheat Apple-Raisin Muffins
Makes 12 muffins

Dry ingredients
2 cup whole wheat flour
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg

Wet Ingredients
1 cup milk
1/2 tsp vanilla
1/4 cup blackstrap molasses
1/4 cup unsalted margarine, melted & cooled
1 large egg, beaten

2 medium apples, grated
1/2 cup raisins
Vegetable Oil for greasing

Preheat oven to 400F/ 200C

Combine dry ingredients in a large bowl, mixing well.

Combine wet ingredients. Add grated apple and raisins and stir.
Make a well in the middle of the dry ingredients and pour in the wet ingredients, stirring gently until the batter is just mixed.

Spoon batter into a greased muffin tin or a tin lined with muffin liners. The batter should fill each cup about 3/4 full.

Bake for 20 minutes or until toothpick inserted into the centre of a muffin comes out clean.

Transfer muffins immediately to a cooling rack. Serve warm or cool completely and place in air tight container.

Super Easy Oatmeal Raisin Breakfast Loaf

 

Nothing says "I love you" like freshly baked goods in the morning.

 

This could be anything…bread, sticky buns, muffins... the list is endless. But who actually has the time to make this stuff?? I mean, between hitting the snooze button, dragging yourself out of bed, then running around getting ready, there cannot possibly be any time to do anything else, right?

 

Wrong!!! Nothing is easier than this delicious breakfast loaf. Since time is of the essence when preparing breakfast, whatever you choose needs to be simple, to the point, tasty, and filling. And I guarantee this recipe has it all.

 

Whether you make it in the morning, or the night before, this recipe is so easy on so many fronts. Check out this list of reasons why you should try this recipe for breakfast:

 

Easy Factor #1: You can definitely fit it into your schedule. If you make it in the morning:

• Soak the oats while taking a shower- 15 minutes
• Mix the batter - 5 minutes
• Dump into a loaf pan and bake in the oven while dealing with hair, face, clothes, accessories- 25 minutes
• Eat the warm loaf- as much or as little time as you want.
• Think this is pushing it a little? Make it the night before and let it cool on a wire rack until morning. Then wake up and enjoy!

 

Easy Factor #2: The ingredients are already in most pantries.

 

Easy Factor #3: Substitutions are allowed. In case you don’t have all the ingredients in your pantry, keep in mind these substitutions:

• No Whole Wheat Flour? Use all White/ All Purpose
• No raisins? Use dried cranberries, cherries, apricots (cut into pieces), apple, or no fruit at all.

Easy Factor #4: You only need 2 bowls, 1 spatula for mixing, and 1 loaf pan, so cleaning up is also a breeze.

 

Easy Factor #5: Got leftovers from a few days before that are getting old and dry? All is not lost. Just slice it and throw it in the toaster! Just as good as it was yesterday!

 

Easy Factor #6: No complaints! Everyone will love this loaf plain, with butter, jam, or whatever other condiments you have.

 

Are you ready to try it?

 

 

Super Easy Oatmeal Raisin Breakfast Loaf

Not too sweet, perfectly moist, and nutritious breakfast loaf

Makes 1 loaf

 

1 cup Quick Cooking Oats

1 cup Milk (I used skimmed)

1 Egg

1/4 cup Vegetable Oil

1 tsp Vanilla Extract

1/2 cup All Purpose Flour

1/2 cup Whole Wheat Flour

1/8 cup White Sugar

1/2 cup Raisins

2 tsp Baking Powder

1/2 tsp Salt

 

Preheat oven to 220C/425F.

 

Put the milk and oats into a bowl. Stir until oats are moist and leave to soak for about 10 minutes.

 

After 10 minutes, add oil, vanilla, and egg to oat mixture and beat until combined and smooth.

 

In a separate bowl, mix together the dry ingredients (both flours, sugar, raisins, baking powder and salt).

 

Add dry ingredients to wet ingredients, and stir gently until just combined. Be careful not to overmix.

 

Pour batter into a greased loaf pan and bake for about 25 minutes. You will know when the loaf is done when a skewer in center of loaf comes out clean. Enjoy warm or cool on a wire rack.