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!

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.

(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.

Whole Wheat Chocolate Chip Oatmeal Cookies

So, I am officially 3 days overdue and taking this opportunity to continue this whole "nesting" thing.  I have moved on from savory dishes like the Pulled Pork and Chicken Enchiladas, lasagnas, and chili to cookies. Lots and lots of cookies. I've been enjoying every moment--- baking, sharing, eating and freezing for later.

I have made lots of my favorites, like these surprisingly delicious Lentil Cookies, packed with protein from the lentils, nuts and seeds; Nutella, Cranberry & Chocolate Cookies, a yummy blend of gooey nutella with chewy dried cranberries; and of course, Triple Chocolate Cookies-- need I say more?

But today, I felt like making a classic-- oatmeal chocolate chip cookies. I thought since I am making tons of cookies these days that I would make them with completely whole wheat flour which makes them nuttier, heartier, and a little bit healthier, but of course, you can stick with white all purpose flour or a blend if you like.

I kept them simple with just oatmeal and chocolate chips, but if you are feeling like a little extra something, feel free to add walnuts or dried cranberries to the mix.

Chocolate Oatmeal Cookies (and a slight mini peanut butter cup variation)

I love peanut butter and oatmeal. And oatmeal and chocolate chips. So I guess that means I would like peanut butter chips and oatmeal?

Okay, where this is really coming from is... I have this random bag of mini peanut butter cup chips in my pantry. I actually think it was an accident. I certainly don't remember buying them so perhaps I picked them up by accident instead of chocolate chips? Anyhow, regardless of how they got into my kitchen, I've got to use them. And to my surprise, they look and taste exactly like peanut butter cups. Hmmmm....

Chocolate Oatmeal Cookies 

(and a slight mini peanut butter cup variation)

Makes 24 cookies

1/2 cup Butter, room temp

1/4 cup Sugar

1/3 cup Brown Sugar

1 Large Egg

2 tbsp Vanilla Extract

2/3 cup Whole Wheat Flour

1/4 tsp Baking Soda

1/2 tsp Salt

1 1/2 cups Quick Oats

1/2 cup Walnuts, chopped

1/2 cup Chocolate Chips (or mini peanut butter cup chips or mixed!)

Preheat the oven to 325 degrees Fahrenheit.

Cream together the butter and sugars until fluffy. Beat in eggs and vanilla.

Stir together flour, baking soda and salt and then add to butter mixture and mix until just combined.  Stir in oats, walnuts and chocolate chips.

Roll into 3/4 inch balls and flatten slightly with your fingers. Place onto silpat or parchment lined baking sheets and bake for 12-14 minutes. Transfer to a wire rack to cool.

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.

Jam Crumble Bars

 

Everyone needs a quick and easy "go-to" dessert. For those times when you want something other than ice cream or cookies, but don't feel like full out baking. For example, when you are weeknight entertaining. Or as a sweet ending to a relaxed brunch. 

These jam crumble bars have it all. They can be cut into bars and thrown into a lunch bag, eaten as a sweet on the go breakfast, or plated, garnished and served as a homemade dessert (who wouldn't love this warm with a scoop of vanilla ice cream?). 

The other great thing about these bars is that they are pretty healthy. Made with whole wheat flour and oats, you really don't have to feel guilty about serving this to your kids or those who are watching their waistline. 

And you don't have to feel bad about leaving it on the counter and seeing your husband eat it for breakfast... 

Pumpkin Oatmeal Bars

Nothing says fall like pumpkin. I picked up a bunch of canned pure pumpkin the other day, and was trying to figure out what to do with it. Here is the result....

Pumpkin Oatmeal Bars

Makes 1 pan of bars (9" by 13" pan), about 20 bars

2 tbsp Unsalted Butter, room temperature

1/4 cup Sugar

1 Large Egg

1 cup Pumpkin Puree

1 cup Unsweetened Applesauce

1 1/2 cups Quick Cooking Rolled Oats

1 cup Whole Wheat Flour

1/4 cup Ground Flax Seeds

1/2 tsp Salt

1/2 tsp Baking Powder

1/2 tsp Baking Soda

1/4 cup Raisins

1/4 cup Raw Sunflower Seeds

Preheat oven to 350 degrees. Grease a 9" by 13" pan.

In large bowl, cream together butter and sugar. Beat in egg, pumpkin and apple sauce.

In a separate bowl, mix together oats, flour, flax, salt, baking powder and soda.

Add the oat mixture into the egg mixture and stir until just combined. Fold in the raisins and sunflower seeds.

Press the mixture firmly and evenly into the pan (tip: use a sheet of wax paper to press the mixture in)

Press into pan. Use wax paper to press evenly. Bake for about 20 minutes. Cool and cut into bars.

Peanut Butter Flax Nut Oat Bars

I love Starbucks. I know there are tons of other coffee companies out there, but I still favour this one. Why?

I like the consistency. I like to know what I am getting. And I love those damn Oat Bars!!!

Yes, the famous Oat Bar. I started this relationship with the Oat Bar and the Flax Oat Bar when I worked for Starbucks in Victoria, BC. At that time (and I think still now), the baked goods were supplied by Cakes Etc, a local bakery.

And they made that "to die for" huge, square Oat Bar and the less famous, but just as good if not better, Flax Oat Bar. I remember putting these yummy bars in little brown paper bags for endless numbers of customers. Then, during my break, I would line up with everyone else to enjoy one with my coffee.

That was more than 10 years ago. And today, I still fondly think about those Oat Bars. Unfortunately, the oat bars here in Vancouver have been reduced to a smaller, rectangle sort, although still delicious, but the flax oat bar is never to be found.

So, I decided to start making my own oat bars. I started with neither a traditional oat bar nor a flax oat bar. This one is a peanut butter, flax and nut oat bar.

It ended up being less oat-y than the traditional, with the peanut butter taking centre stage followed by the almonds. Absolutely delicious, but not really an Oat Bar. This one was also a little more of a crumbly texture than chewy like the real thing.  Perhaps next time I will try to replicate the real thing!

Peanut Butter Flax Nut Oat Bars

Makes 1 - 9" by 13" pan of bars (cut into 20 squares)

1/4 cup Butter, melted

1/2 cup Honey

1/2 cup Natural Peanut Butter

1/3 cup Whole Milk

1 Egg

1/2 tsp Vanilla Extract

3 cups Quick Cooking Oats

1/3 cup Slivered Almonds

1/3 cup Unsalted Sunflower Seeds

1/3 cup Flax Seeds

1/2 tsp Salt

1/2 tsp Ground Cinnamon

Preheat the oven to 350 degrees. Grease a 9" by 13" pan and set aside.

In a large bowl, mix together melted butter, honey, peanut butter, milk, egg and vanilla.

Stir in the rest of the ingredients and mix thoroughly.

Push the mixture into the pre-greased pan so that it is tightly packed.

Bake for 25-30 minutes until brown on the edges.

Whole Wheat Oatmeal, Chocolate, Raisin Cookies

When it's raining outside, one great way to warm up your house is to bake. Somehow, it makes every trouble go away!

The cookies that I made today fit the bill to a tee. They are hearty, healthy, just sweet enough oatmeal cookies.

I made 24 larger cookies (about 3 inches round when baked), but you could make them whatever size is right for you. Don't be alarmed if the dough feels kind dry. Just use your hands to form the balls of dough and then press them gently with your hand. They will turn out just fine!

Whole Wheat Oatmeal, Chocolate, Raisin Cookies

Makes 24 cookies

1/2 cup Butter, room temperature

1/3 cup Brown Sugar

1/3 cup White Sugar

1 Large Egg

1 tsp Vanilla

1 cup Whole Wheat Flour

1/2 tsp Cinnamon

1/2 tsp Salt

1/2 tsp Baking Powder

1/2 tsp Baking Soda

2 cups Old Fashioned Rolled Oats

1 cup Raisins

2/3 cup Semi Sweet Chocolate Chips

Preheat the oven to 350 degrees. Line baking sheets with silpat or parchment paper.

Cream together the butter and sugars. Beat in the egg and vanilla.

In a seperate bowl, mix together the flour, cinnamon, salt, baking powder and baking soda. Stir the flour mixture into the butter mixture until just combined. Then stir in the oats, raisins and chocolate chips.

Form the dough into 1.5 inch balls. Flatten onto a baking sheet. Bake for 13-15 minutes until golden.

Peanut Butter Oatmeal Cookies

Peanut butter is a love-hate thing. You either love it, or you hate it. I love it.

I love it on toast, apples, celery or just on a spoon. And I love it in cookies.

It's funny because I grew up loving peanut butter and have always just had it around. What I didn't realize, is that not everyone has a jar of peanut butter in their pantry growing up.

My husband had never eaten peanut butter until he met me. He was 24. He didn't really like it. At all. Then, one day, he started eating it and couldn't stop. And so started the loving relationship between my husband and peanut butter.

Oh, and I am sure the cookies helped....

Peanut Butter Oatmeal Cookies

Makes 24 cookies

1/2 cup Margarine, room temperature

1/2 cup Peanut Butter (smooth or chunky-- your preference)

1/3 cup White Sugar

1/3 cup Brown Sugar

1 Egg

1 tsp Vanilla

1/2 cup Whole Wheat Flour

1/2 cup White Flour

1/2 tsp Baking Soda

1/4 cup Salt

1/2 cup Rolled Oats

Preheat oven to 375 degrees. In a large bowl, cream together margarine and sugars. Beat in the egg and vanilla.

Sift together flour, baking soda, and salt. Stir into wet ingredients. Stir in rolled oats.

Roll dough into 1.5 inch balls and place on greased or lined baking sheets. Flatten with the back of a fork. Bake for about 12 minutes until golden. Cool on a wire rack.

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.

Surprisingly Delicious Lentil Cookies

One of my favorite things to do is to watch cooking shows. So it is no surprise that while at the gym, my headset is plugged in and I am watching the food network. Yup, there I am, sweating away while watching some great chefs make amazing food. I have had more than one person look at me with confusion, I have had a couple people working out next to me become fixated on the images flashing across my screen, and I have even had some flat out comments like "how can you watch that while you are working out?" or "Why are you tempting yourself?"

And my answer? I just love it. It is not a bad thing to have a good relationship with food. In fact, it's healthy. Perhaps if we just indulge ourselves watching it, food would not always be on our minds as a negative thing, causing unnecessary binges and guilt.

Anyway, I have a great relationship with food, and food network is my workout buddy. In fact, I do my best thinking while working out. Today, however, a great recipe was just handed to me. No thinking required. The Spice Goddess came on TV and made lentil cookies.

Seriously? Lentil Cookies? Could they be any good? With barely any flour, how would they stick together? My curiosity was peaked and I just had to make them immediately.

 

I did very slightly alter the recipe by substituting 1/2 cup mashed banana for some of the butter and adjusting the quantities of sugar and chocolate chips. But other than that, I kept the recipe pretty much the same.

The result? TO DIE FOR!!! No joke. They were delicious, moist, hearty but not super dense as I imagined. Just fantastic. And my husband could not stop eating them! They are perhaps the best cookies I have had in a long time and I would love you to try them and let me know if you feel the same...

Surprisingly Delicious Lentil Cookies

Slightly modified from the Spice Goddess' Recipe (Bal Arneson)

Makes 24 cookies

1/2 cup Margarine (or Butter), room temperature

3/4 cup Brown Sugar

1/2 cup Banana, extremely ripe and mashed

1 cup Cooked Green Lentils, crushed with a fork

1 Egg

1 tsp Vanilla

1 cup Whole Wheat Flour

1 cup Old Fashioned Oats

1 tsp Baking Soda

3/4 cup Slivered Almonds

1 cup Pumpkin Seeds

3/4 cup Mini Semi Sweet Chocolate Chips

Preheat the oven to 375 degrees F. Grease a cookie sheet or line a cookie sheet with parchment paper.

In a bowl, cream together the margarine and brown sugar. Blend in the mashed banana, the crushed lentils, the egg, and the vanilla. Add the flour, oats and baking soda and stir until everything is combined. Fold in the almonds, seeds and chocolate chips.

Drop the cookies by the spoonful onto the prepared baking sheet and flatten. Bake the cookies for 15 to 18 minutes and allow to cool on a baking rack.

Chewy Chocolate Oatmeal Cookies

 

I am always looking for new and interesting cookie recipes, but somehow, I always revert to recipes with oatmeal, cocoa and of course, chocolate. But it's never the exact same recipe. Despite similar ingredients, I am always amazed to find how a slight twist or different proportion of ingredients yields a completely different cookie.

This cookie was chewy with the heartiness of the sunflower seeds, yet all the chocolately goodness of any other cookie. And the best part? I made a big batch and froze half. And let me tell you, they were just as delicious frozen!

Chewy Chocolate Oatmeal Cookies

Makes about 3 1/2 dozen

1 cup Butter

1 1/2 cups Sugar

1/2 cup Milk

1 Egg

2 2/3 cup Quick Cooking Oats

1 cup Flour

1/2 cup Cocoa

1/2 tsp Baking Soda

1/2 tsp Salt

1/2 cup Sunflower Seeds

1/2 cup Chocolate Chunks

Preheat oven to 180 degrees Celsius (350 degrees Farenheit)..

Cream together butter and sugar. Beat in eggs and milk. Add all dry ingredients except sunflower seeds and chocolate chunks. Mix until combined. Gently stir in sunflower seeds and chocolate chunks.

Drop by tablespoon onto cookie sheet.

Bake 10-12 minutes. Cool on wire rack.

My Grandma’s Crisp Oatmeal Cookies

I really love cookies.

I think this is because of my grandma. When we were kids, she used to fill leftover tins with her homemade cookies. I remember looking at the Quality Street candy tins and the blue English tea cookie tins sitting under her side table and wondering which cookies were inside. I always knew that these tins were never filled with the original goods. They were always, always full of her (and our) favorites… particularly peanut butter, oatmeal raisin, lemon bars, schneken, and these yummy, crunchy oatmeal cookies.

As a little twist, I added some dried cranberries to the final dough. You could also add raisins, chocolate chips, or just keep them plain and simple. Because they are thin and flat, you can also sandwich them around a generous layer of nutella…

My Grandma’s Crisp Oatmeal Cookies

Makes about 5 dozen cookies

1 cup Butter, soft

1 cup Brown Sugar

3 cups Rolled oats

1 cup Whole Wheat Flour

1/2 tsp Salt

1 tsp Baking Soda

1/4 cup Boiling Water

1/2 cup Dried cranberries (optional)

Cream butter and sugar.

Mix together oats, flour, salt, and baking soda. Stir into butter and sugar mixture. Add 1/4 cup boiling water. Mix until dough comes together.

Shape into 2 rolls that are about 5 cm in diameter and freeze.

Heat oven to 180 degrees Celsius (350 degrees Farenheit).. Using a very sharp knife, slice into about 1/2 cm slices. Place on lined baking tray and bake for about 10 minutes until browned. Let cool so that they become crisp.

Healthier Cherry-Chocolate Cookies

I love healthy recipes. When they are delicious. And flavorful. And easy.

I don’t like healthy recipes when I don’t understand the ingredient list because of all the substitutions. When they taste like cardboard. Or rubber. Or artificial ingredients.

So, today, I want to make cookies. Healthy ones. Tasty ones. And sometimes, I think in our quest to make things healthier, we cut out all the fat and all the sugar, and we’re left with something unpleasant to eat. Well, that’s no good.

I don’t think you can’t make fat free, sugar free cookies and expect them to always taste good (of course, if you disagree, please share! I would love someone to prove me wrong). Each ingredient adds a little bit to the cookie, and although we can alter recipes, I do not think we can do without certain ingredients.

So, here is my recipe. I think this recipe has balance. Taste. Texture. Health. Simplicity. They do not compromise taste or texture even though they use smaller amounts and different kinds of fats and sugar and use whole wheat flour and oats instead of white flour.

After all, what is the point of making cookies that end up tasting like burnt toast? So enjoy these without feeling guilty, but of course, always in moderation!

Healthier Cherry-Chocolate Cookies

Makes about 24-28 cookies

Dry Ingredients

1 cup whole wheat flour

1 cup quick cooking oats

2 tsp. baking powder

1/2 tsp. salt

1/4 tsp. cinnamon

Wet Ingredients

1/4 cup butter, softened

1/3 cup brown sugar

1/4 cup canola oil

1 egg

1/4 cup nonfat milk

1 tsp vanilla

½ cup Dark Chocolate Chips or Chunks

½ cup dried cherries

Preheat oven to 350 degrees.

Stir together dry ingredients.

In a separate bowl, cream the butter and sugar together until light and fluffy. One at a time, beat in the oil, egg, vanilla, then milk. Add the flour mixture to the wet ingredients, stirring until just combined. Fold in the chocolate chips and cherries.

Drop by rounded teaspoon onto cookie sheets. Bake 12-14 minutes or until browned around the edges.

Flax Oat Fruit Bars

I am always looking for healthy snack foods and quick breakfast foods. Although I love muffins, they can be deceiving because they usually have quite a bit of added fat and sugar. Ditto for granola. And of course, I love cereal, but not exactly the kind of breakfast you can take on the run. That is, unless you eat it dry.

Then, I found these… these Flax Oat Fruit Bars include all the things I love without the not so good stuff. They are portable, freezeable, and most importantly… delicious!

Flax Oat Fruit Bars

Makes 18 bars (2 square dishes 9x9)

Adapted from recipe at http://www.katheats.com/favorite-foods/baked-oatmeal-snack-bars/

Dry Ingredients

3 cups Roll Oats (not quick cooking)

1/2 cup Unsalted Nuts, chopped (I used a mix of Walnuts, Hazelnuts, and Almonds)

1 cup Seedless Raisins

1/2 cup Dried Cranberries

1/4 cup Flax Seeds

2 tsp Ground Cinnamon

1/2 tsp Salt

Wet Ingredients

2 Large Eggs

2 tsp Vanilla

2 1/2 cups Non-fat Milk 

In a large bowl, stir together the dry ingredients.

In a separate bowl, beat eggs. Stir in vanilla and milk. Pour the wet ingredients into the dry ingredients, stirring to combine. Let the mixture sit for about 45 minutes to let the liquids soak into the dry ingredients.

In the meantime, grease or line two 9 by 9 square baking dishes and preheat the oven to 180 degrees Celsius (350 degrees Farenheit).

Pour the mixture into the prepared dishes and bake for about 40 minutes. Let cool on a wire rack before cutting.

These bars can be stored in an airtight container for about 1 week, or wrapped individually and frozen for up to 1 month.

Double Chocolate Oat Bars

Looking for a healthy breakfast or snack that your kids (or husband) will eat? Believe it or not, these double chocolate oat bars aren't as bad as they sound for you. Made with rolled oats and whole wheat flour, and with only 1/4 cup of sugar, they will make everyone happy.

Double Chocolate Oat Bars
Makes 1 dish 20 cm by 20 cm (8.5 inches square)

1 cup Rolled Oats (not quick cooking)

1 cup Whole Wheat Flour
1/4 cup Sugar
1/4 cup Cocoa Powder
1/2 tsp Salt
1/2 tsp Baking Soda
1/2 cup Butter, cut into small cubes
1/2 cup Dark Chocolate (70% coca0), chopped
1/2 cup Water, Ice Cold

Preheat oven to 175 degrees Celsius. Butter a baking dish and set aside.

In a bowl, mix together oats, flour, sugar, cocoa, salt and baking soda. Add the butter and cut in using a pastry blender or 2 knives, until the mixture resembles coarse meal. Stir in the dark chocolate, then the water, until the mixture comes together into a ball. At this point, you can either roll out the dough using a rolling pin until it is the size of the dish then fit it in the buttered dish, or you can place the dough directly in the dish and push it out with your hands (the end result will be a little more rustic).

Bake for 15 minutes in the preheated oven. Remove from oven and let cool before slicing.

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.

Apple-Cinnamon Oatmeal Cookies

I wanted to bake cookies today, but I wanted try something a little different. My “go to” cookie recipe in times of need is always my delicious and sought after Chocolate Chip Cookie recipe; however, today my heart was set on oatmeal. This left me with so many decisions to make. Plain Oatmeal? Oatmeal and Chocolate Chip? Oatmeal Raisin? Peanut Butter Oatmeal?

They all sound good, but today’s winner is… Apple-Cinnamon Oatmeal Cookies.



There is nothing like an oatmeal cookie with that beautiful cinnamon aroma and those sweet little apple morsels embedded in it. And what makes this cookie so special is that it’s not hard and heavy. It’s soft and chewy, thanks to the combination of baking soda and baking powder. Goes great with a cup of tea, or sandwiched around a scoop of vanilla ice cream for dessert. Oh so satisfying (and not that bad for you either)!



Apple-Cinnamon Oatmeal Cookies
Makes approx 20 cookies

Dry Ingredients
3/4 cup White Flour (you could use Whole Wheat if you like)
1/2 tsp Salt
1/2 tsp Baking Soda
1/4 tsp Baking Powder
1 tsp Ground cinnamon
1 1/2 cups Quick Cooking Rolled Oats

Wet Ingredients
1/4 cup Butter, room temp
1/3 cup Brown Sugar
1/4 cup Honey
1 Egg, room temp
1 tsp Vanilla Extract

Other
1 /2 cup Fresh Apple, peeled and cut into small dice (If you prefer, you could substitute raisins or nuts. If you want to substitute chocolate chips, omit the cinnamon)

Preheat oven to 180 degrees C/350 degrees F.

Combine all dry ingredients in a bowl.

Cream together the butter and sugar. Add the honey, egg, and vanilla and beat well.
Add the dry ingredients to the wet and mix until combined. Gently stir in the fresh apple (or substitutions).

Drop by heaping tablespoon onto the cookie sheet. Bake for 12 minutes until golden. Cool on a wire rack.

Serve alone or with some Vanilla Ice Cream!