Tag Archives: Muffins

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.

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.