Tag Archives: Breakfast

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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Carrot Cake Muffins

I flipped through recipe books quite a lot this week looking for perfect superbowl recipes.   I knew from the very start of planning that the layered taco dip I make would have to be served along with some other treats my family loves but I wanted something sweet to finish off the evening and I couldn’t find the right one.  I got to work and picked out a few recipes, narrowed them down and then changed my mind this morning.  I threw caution to the wind today and made a healthy version of my Coconut Lime Cupcakes.  Then to make sure no one left hungry {highly unlikely but you never know} a dozen carrot cake muffins.

Here is the Carrot Cake Muffin Recipe.  They were delicious! I began with the Happy Herbivore Recipe and then made some changes to make them my own. When one is cooking healthy muffins with no oil, moisture can be a problem.  As a result I boosted the applesauce to make sure they didn’t dry out.  I’ve made them both ways and I have to say I like the changes better.  The addition of the walnuts and raisins makes it a truer carrot cake and the added applesauce keeps everything moist.  I will definitely make these again!

These muffins are healthy enough to be eaten for breakfast and tasty enough to be iced and served as dessert.  If you don’t tell people they’re made with whole wheat flour, they will never know!

Enjoy!

Carrot Cake Muffins

(As you can see 2 are already missing from the dozen!  They are so good.) 

Ingredients:

  • 1 1/2 c whole-wheat pastry flour
  • 1 c sugar
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp fine salt
  • 2 scant c applesauce
  • 1 tbsp vanilla extract
  • 1/2 c walnuts, chopped
  • 1/2 c raisins
  • 1 large carrot shredded

Instructions:

  • Preheat oven to 350 degrees
  • Place muffin liners in pan and grease lightly with cooking spray
  • In a small bowl combine applesauce, shredded carrot, chopped walnuts, raisins and vanilla.  Set aside.
  • In a large bowl whisk flour, sugar, baking powder, cinnamon, and salt together.
  • Add the wet ingredients to the dry ingredients.  Mix well.
  • Fill 12 muffin cups.
  • Bake for 23-27 minutes.
  • Once the muffins are done, place on a cooling rack.
  • Enjoy!

Extra Information:

  • The muffin cups will be very full.  It’s completely fine.  They will be nice big moist muffins but not the mutant size muffins you see in coffee shops.  Don’t worry about them overflowing as they cook.  They don’t rise that much {as you can see in the picture}.
  • Don’t over bake them.  You want to make sure that the fork/toothpick comes clean of course but if you bake them for too long they may dry out.  Moisture is a good thing.
  • Feel free to mix up the add ins if you so desire.

The definitive healthy whole grain pancake

I’ve posted recipes about pancakes before.  There were buttermilk pancakes, and whole grain pancakes but none of those really fit with our new dietary regimen.   Now we strive to be even healthier with low fat, high grain breakfast options.  I think we’ve finally accomplished that goal.  This recipe is modified from Chef Michael Smith’s original Whole Grain Pancake recipe.  I’ve cut out the added fat, white flour and eggs.  I boosted the flavor with an extra hit of cinnamon and the applesauce ensures they are moist and delicious.  Don’t let anyone tell you that a heathy pancake has to be flat and lifeless.  These were fluffy, moist and perfectly wonderful.

I hope you enjoy this delicious breakfast as much as we did!

The Definite Whole Grain Pancake
{aka: the only pancake recipe you’ll ever need}

Ingredients:

  • 2 c whole wheat pastry flour
  • 1 c large flake oatmeal
  • 2 tbsp baking powder
  • 2 tsp cinnamon
  • 1/2 c applesauce
  • 2 c soy milk
  • 2 tbsp maple syrup
  • 2 tsp cornstarch
  • 1 tbsp vanilla

Instructions:

  • Whisk together the dry ingredients in a bowl until well mixed.
  • Add the wet ingredients and stir well until combined.
  • Lightly spray a griddle and heat until it’s nice and hot.
  • Pour your pancakes on the griddle in 1/3 c quantities.
  • Cook until the first side bubbles.
  • Flip and cook until done.
  • Serve with maple syrup or peach preserves.

Extra Information:

  • This recipe made 10 fluffy pancakes.  Perfect for 4 hungry people as they are very filling.