Tag Archives: Baking

Banana Muffins: Just like Grandma used to make.

Well almost.  They are almost like Grandma used to make.  I’ve replaced a few things, changed the recipe slightly and added some chocolate but let me tell you, Grandma’s essence is the heart of these addictive beauties.  I am absolutely delighted with the outcome of these muffins.

I started with my grandma’s recipe and tweaked some of the ingredients.  The result is a slightly healthier albeit equally delicious rendition of her recipe.  It’s so good.  If you have bananas that are soft, make these tonight!  Your breakfast tomorrow will be the best part of your day.

If you’ve noted the Thomas the Tank Engine wrappers please understand that I live with a two year old who is obsessed with trains and cars.  Imagine the devastation when he realizes we need to remove them in order to eat the muffins. 

Banana Muffins
just like Grandma made 

Ingredients:

  • 2 C whole wheat pastry flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tbsp corn starch
  • 1/2 c soy milk
  • 3/4 tbsp apple cider vinegar
  • 1 c white sugar
  • 2/3 c brown sugar
  • 1 scant c unsweetened apple sauce
  • 1 tbsp vanilla extract
  •  4 extremely ripe bananas
  • Optional: 1 c chocolate chips
Instructions:
  • Heat oven to 350 degrees. 
  • Line 2 muffin tins with liners.  Lightly spray each liner with cooking spray.
  • Cream bananas, sugars, applesauce, and vanilla.  Set aside. 
  • Combine soy milk with the apple cider vinegar to create sour milk.  Stir and set aside. 
  • Sift together flour, baking powder, baking soda, salt and corn starch. 
  • Alternating dry ingredients with the sour milk, add to the banana mixture and stir until just combined. 
  • If using the chocolate chips stir them in. 
  • Bake for 20-23 minutes or until a toothpick inserted in the center of a muffin comes out clean. 
  • Enjoy! 
Extra Information:

  • This makes 24 good size muffins.
  • There are many add ins that would work with these.  I think walnuts would be delicious.  Some coconut or chopped dried fruit might be nice.  Anything your heart desires {and believes would go with banana} is a welcome addition.  Create your own masterpiece!  
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Healthier Coconut Lime Cupcakes

The dark horse of yesterday’s game wasn’t Mario Manningham or the Giants win but instead the healthier version of Coconut Lime Cupcakes that I threw together at the last minute.  I was worried people wouldn’t like them because I had made some serious adjustments like cutting oil, using whole wheat flour and choosing unsweetened coconut.  They were always popular before and sometimes change isn’t good when you’re used to things a certain way.  I shouldn’t have worried though as no one even noticed!  The adjustments didn’t affect the flavor and I would have to say made them even better.  The old recipe was delicious but rather heavy and unhealthy.  This new recipe is lighter yet still retains the flavor and can be enjoyed on a more regular basis.   I hope you enjoy!

Healthier Coconut Lime Cupcakes

Ingredients:

For the cupcakes:

  • 1 c whole wheat pastry flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 scant c unsweetened applesauce
  • 1 c unsweetened shredded coconut
  • 1/2 c sugar
  • 2 tsp cornstarch
  • 1/2 c lime juice

For the glaze:

  • 2 c icing sugar
  • 1/4 c lime juice

Instructions:

  • Preheat oven to 400
  • Lightly spray or coat a 12 tin muffin tin with oil.
  • Place Coconut on cookie sheet and toast in the oven until brown for approximately 3-5 minutes.
  • Combine all ingredients except for the coconut in a food processor and blend until the mixture is well combined and smooth.
  • Add coconut and process a couple of times until the coconut is mixed in.
  • Divide the mixture evenly among the cups.
  • Cook in the oven for 15-20 minutes or until done.
  • Remove and allow to cool.
  • Once cool combine the icing sugar and lime juice by beating vigorously.  Ensure that all bumps are removed before glazing.
  • Line your counter with parchment paper and place the cooling rack on top.
  • Drizzle the glaze on your cupcakes and allow to set before eating.
  • Enjoy!

Extra Information:

  • In my original recipe I made 6 instead of 12 cupcakes.  I really like the 12 small cupcakes as they are quite rich but you can make bigger ones if you’d like.
  • You’ll love how fast these are to prepare!  Homemade and just as fast as a mix.  It’s fantastic.  You’ll be a hero!

Healthier Chocolate Chip Muffins

When X. was born, we were at the hospital everyday for close to a month.  We got to know the facility like the back of our hands and there was a Tim Horton’s in the basement (a very tiny Tim’s) that served much better muffins and coffee than the cafeteria.  Everyday when we ate lunch we would head down stairs and take our freshly packed soup out of our lunch bags and finish it off with a Chocolate Chip muffin.  It became a problem for us.  We loved them that much.

The Tim Horton’s Chocolate Chip muffin is deadly.  According to the Tim Horton’s  website, it comes with 410 calories, 15 gm of fat, 2 gm of fibre.  It’s more cake than muffin and definitely not the healthiest dessert choice.  Calorie wise it’s better to eat a donut!

Since that time I’ve tried to stay as far away from those muffins as I can.  They are much too high in calories and fat for my liking and the fibre leaves a lot to be desired.  I had always wanted to make my own version, but I never got around to it until now.  I can thank an afternoon spent with a toddler who wouldn’t sleep and needed many activities to keep him happy for this recipe.  They are very good and much healthier than the Tim’s version.  No added oils, whole wheat flour and a healthy dose of cinnamon make these a keeper.  I’ve already made a second batch and the last muffin was eaten today.  I guess I’d best get back in the kitchen.

I hope you give these a try if you’re looking for a healthier option in your muffin repertoire.  They are delicious!

Healthier Chocolate Chip Muffins

Ingredients:

  • 2 C whole wheat pastry flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 3/4 c sugar (I used cane sugar in one batch and white sugar in another.  They both turned out great).
  • 1/2 tbsp cornstarch
  • 1 scant c applesauce
  • 3/4 c milk (I used soy but I’m sure any variety would be fine).
  • 1 c chocolate chips

Instructions:

  • Preheat the oven to 350 degrees.
  • Prepare the muffin tin by placing liners in cups and lightly spraying the liners with cooking spray.
  • In a large bowl combine flour, baking powder, salt, cinnamon and sugar.
  •  In a small bowl combine cornstarch and milk beating the mixture with a small whisk or fork to remove all lumps.
  • Add apple sauce to the cornstarch mixture.
  • Pour the wet ingredients into the dry and stir until combined.
  • Fold the chocolate chips into the batter.
  • Evenly distribute the batter between all muffin cups.
  • Place muffins in the oven and bake for 20-25 minutes, or until done.
  • Remove from the oven and allow to cool for 5 minutes.
  • Enjoy!

Extra Information:

  • I lightly spray the liners to ensure that the muffin comes out.  When you cook with no added oil, the liners tend to stick.  If you forget this step you might lose 1/4-1/3 of your muffin on the bottom.  It doesn’t need a lot of spray, just a little and it saves you a lot of hassle when you want to eat your muffin.
  • The muffin cups will be very full of batter once you distribute everything evenly.  Don’t worry about this.  Your muffins will rise nicely, shouldn’t make a mess and everything will turn out fine.

Accidental Breakfast Biscuits

These biscuits were an accident.  I was fooling around and thought I would make some cookies that were healthy.  I threw some ingredients in a bowl, rolled out the dough and was hoping for a nice fluffy cookie.  Instead I got this delightful surprise!

They are:

  • Great with some jam.
  • Delicious smeared with peanut butter.
  • Delectable eaten beside some scrambled tofu.
  • So good that my son begged me to serve them with his breakfast & lunch the day after I made them.

The serving styles are really endless and they are incredibly easy to make.  I enjoyed them so much that I am contemplating some kind of holiday brunch event as I feel these should be a featured side. I almost forgot the best part, they are healthy!  Whole wheat, oil free and still tasty, you really can’t ask for more.

Accidental Breakfast Biscuits:

Ingredients:

  • 6 c whole wheat pastry flour
  • 2 c apple sauce
  • 1/3 c powdered sugar
  • 1 c white sugar
  • 2 tbsp vanilla
  •  2 tbsp baking powder
  • 1 tsp salt
  • 2 tbsp cornstarch

Instructions:

  • Preheat oven to 375.
  • Sift together the flour, baking powder, salt, and cornstarch.
  • Combine applesauce, vanilla and sugar.
  • Add the flour mixture to the wet ingredients.
  • Mix well.
  • Prepare the surface you’re going to roll the dough on with a dusting of flour.
  • Roll out dough to about an inch in thickness and cut out desired shape.
  • Place on cookie sheets
  • Bake in oven for 20-25 minutes.
  • Remove, cool and enjoy!

Extra Information:

  • I think these would also be delicious with a pinch of cinnamon added to the mix.
  • They took exactly 22 minutes in my oven.
  • The recipe made 24 huge biscuits.  I think it would make around 36-48 regular size ones {depending on the biscuit cutter used}.

Banana Muffins

Banana muffins are one of my all time favorite things.  I adore bananas in baking and yesterday when I saw three lonely bananas hanging from a hook, I knew I had to use them.  My traditional banana bread recipe has too much fat to be considered healthy (although it is delicious) and the alternate recipe I used instead was missing that special something that banana bread requires.  Here’s my new, improved recipe.  It retains the flavor of the original but is much healthier!  If you ever find yourself with some over ripe bananas that need to be used, this is the recipe you should try.  Enjoy!

Banana Muffins

Ingredients:

  • 3 ripe bananas (the riper the better!)
  • 1/4 c soy milk
  • 1/2 tbsp apple cider vinegar
  • 1 c cane sugar
  • 2 c whole wheat pastry flour
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder

Instructions:

  • Preheat the oven to 350 degrees.
  • Line a 12 c muffin tin with liners and lightly spray with baking spray.
  • Mix soy milk and apple cider vinegar together and set aside.
  • Mash the bananas.
  • Add the sugar to the bananas.
  • Sift the flour, salt, baking soda and baking powder today.
  • Add the dry ingredients and the soy milk mixture to the bananas.
  • Stir the ingredients together until well combined but do not over mix.
  • Fill your muffin tins and then bake in the oven for 23-27 minutes or until done.
  • Enjoy!

Extra Instructions:

  • When you are cooking with no fat the liners can stick to the muffins.  This is why I spray the liners before filling them with the mixture so that removal is easy when you want to eat.
  • Feel free to add chocolate chips, nuts or other additions to make this recipe your own.
  • Do not overbake!  Seriously!  Because there is no fat in them they will dry out quite quickly if left in too long.  Watch them closely.