Banana Chocolate Muffins

I made the healthy version of these muffins this week and they were delicious!  They were so delicious, we actually had them for dessert.  I made mine with the stuff in parentheses except I did raw sugar instead of the cane juice. The recipe is from Talkin' Chow, Playin' House.  Click here to find the original post.  Here is the recipe:


1 1/2 cups all purpose flour (whole wheat flour)
1 cup granulated sugar (evaporated cane juice)
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
3 medium ripe bananas
1/3 cup vegetable oil (grape seed oil)
1 egg
1 cup semi-sweet chocolate chips
(1-2 tablespoons flaxseed)


In a large bowl, combine the first 6 ingredients.  In a small bowl, combine bananas, oil and egg.  Stir the wet mixture into the dry ingredients in the large bowl just until combined.  Fold in the chocolate chips.  Fill greased or paper lined muffin cups 3/4 full.  Bake at 350 for 20-25 minutes!  Recipe makes about 1-2 dozen.

Maple Spice Muffins

Maple Spice Muffins-From Doubly Delicious by Jessica Seinfeld

Nonstick cooking spray

1/4 cup trans-fat-free soft tub margarine spread

1/2 cup pure maple syrup 

1 (6 oz) container of low-fat lemon yogurt

1/2 cup nonfat sour cream (I just put plain yogurt in for this)

1 large egg

1 large carrot, washed and grated

1 small apple, grated

1/2 cup raisins

1 cup all purpose flour

1 cup whole wheat pastry flour (I just did 2 cups of whole wheat pastry flour and took out the all purpose.  It was still great)

1 tsp. baking soda

1 tsp. baking powder

1 1/2 tsp. cinnamon

1 tsp. allspice

1/2 tsp. ground clove

1/4 tsp. salt

preheat oven to 350 degrees.  Spray 12-cup muffin tin with cooking spray or line with paper cups.  In a large bowl, stir the margarine, maple syrup, yogurt, sour cream, egg, carrot, apple and raisins, breaking up the margarine with a spoon.  Sprinkle the 2 types of flour, baking soda, powder, cinnamon, allspice, clove and salt over the margarine mixture.  Stir until just combined, but don't overmix-the batter is supposed to be lumpy.  Divide the batter among the muffin cups.  I can get a full dozen mini muffins and a full dozen full sized muffins out of this batter.  The mini muffins bake for about 10 minutes.  Bake until the tops of the muffins are lightly browned and a toothpick comes out clean when inserted into the center, 20-25 minutes.  Turn muffins out onto a rack to cool.  Store in an airtight container at room temperature for up to two days, or wrap individually and freeze for up to 1 month.

Jocelyn can eat all-literally ALL-of the mini muffins in one day (all 24 pounds of her), and I always have to make a double batch because in Cory's words, "They're Addicting!" and I feel good about them because they have a lot of good stuff in them.  I get requests for these almost weekly.

Breakfast in a Muffin

This Recipe comes from My Mom.  We used to eat these all the time growing up.  My recipe card is very well loved and is written in her hand writing.  It is one of my favorite recipe cards because of this.

1 cup blended fruit [not juice]
1 egg slightly beaten
1/3 c butter [I have also substituted apple sauce for this, or half of it, and it works pretty good too]
1 c oats
1 c flour [I use whole wheat]
1/2 c sugar [can use brown or white]
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda

Bake 20 minutes at 400*

Got Muffins?

I just wanted to post a couple more muffin recipes that we've tried and liked lately. The first fits in lovely with the "orange veggie" thing we have going.

Pumpkin Spice Muffins
1 1/4 c. oats
1 c. whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. cloves
1 tsp. cinnamon
1/2 tsp. salt
1 c. canned pumpkin
3/4 c. brown sugar (I do think this could be decreased....they were plenty sweet)
1/2 c. applesauce
1/4 c. milk
1 egg
1 tsp. vanilla

Topping:
1/4 c. oats
1/4 c. whole wheat flour
1/4 c. brown sugar
1 tsp. cinnamon
1/4 c. butter

Combine dry ingredients, then wet and mix together. Sprinkle with topping. Bake at 350 degrees for 18-20 minutes. This makes a whole lotta muffins. But they're scrumptious.

The second recipe, admittedly pales in comparison to this one....but it seemed very healthy. And they did taste good.....they just didn't have the pizzaz of the pumpkin ones.

Cinnamon Oatmeal Muffins:
1 1/2 c. whole wheat flour
3/4 c. oats
1 Tbsp. baking powder
1/4 tsp. salt
2/3 c. brown sugar
1 tsp. cinnamon
3/4 c. milk
1/3 c. Applesauce
1 1/2 tsp. oil
2 eggs (or 3 egg whites)

Same story as always. Blend the wet, blend the dry, mix together....and then do the hokey pokey. :) Bake at 400 10-12 min.

Both of these recipes came from a cute little blog called fivelittlepeaches. It's also where I got the baked oatmeal from, to give credit where it is due.

And, a question please: I read recently that the cinnamon you commonly buy at the grocery store is not actually real cinnamon, and isn't as good for you as real cinnamon. (I guess it's called cassia? And the real stuff is cinnamonum verum and much more expensive?) But there were no sources given. Anyone know anything about this?

Snickerdoodle Muffins

1 1/2 cups whole wheat flour
1/2 teaspoon salt
2 teaspoons baking powder
3/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/3 cup apple sauce
2 teaspoons oil
1/2 cup agave nectar (or 1/3 cup sugar)
2/3 cup almond milk (or skim milk)

Topping:

1 tablespoon whole wheat flour
1 tablespoon brown sugar (or sucanat)
1 tablespoon butter (or coconut oil)

Combine wet ingredients, combine dry- mix together until just combined. Place in prepared muffin tins (usually only get 9 miffins). Mix brown sugar and flour together, cut in butter. Sprinkle over muffins. Bake at 400 degrees until done :)

We like this for breakfast or a yummy snack. Sometimes I have the healthier options, sometimes I don't. It's healthy enough for me even without the fancy stuff. Note: Walmart now carries agave. Em, did you ever find out if it was a better deal at wally's or costco? They don't carry it at Sams here. I think Costco in general carries more healthy products than Sams Club. Bummer.

Other note: I love my new wheat grinder. I can make whole wheat pastry flour with it! Also- I know whole wheat flour is more expensive to buy than white flour at the store but if you have a wheat grinder- making your own flour is SO much cheaper than both. I am ordering wheat through the cannery and it's like $7.00 for 25 lbs of wheat. Awesome. I am also ordering beans. Of course all of this is pretty easy for me to say as someone gave me my wheat grinder.

Last note: Did you know you are supposed to keep whole wheat flour in the fridge? Keeps the nutrition longer. It won't go "bad," in the cupboard, but it will lose some nutrients.

Love you guys!

ps- Kate we are having your veggie quesedillas for lunch today! I'll let you know how it goes!