Muffins

Flax Carrot Apple Muffins

flax-carrot-muffins

•1 1/2 cup gluten free flour or whole wheat flour
•3/4 cup flaxseed meal
•3/4 cup oat flour (process oats in blender or food processor)
•1/2 cup organic coconut sugar
•2 tsp baking soda
•1 tsp baking powder
•2 tsp cinnamon
•2 cups pureed or shredded carrots 
•2 cups shredded apple
In separate bowl
•3/4 cup non-dairy milk or organic milk
•2 eggs
•1 tsp vanilla

Combine dry ingredients with the wet.
Add:

•1 cup dried cranberries

Combine just until moistened. Fill paper lined muffin tins. Bake at 350 for about 15 minutes, or until a cake tester inserted in the centre comes out clean.

Recipe modified from superhealthykids.com

Blueberry Muffins

IMG_1547

Wild blueberries are bursting with flavour and filled with nutrients.  These blueberry muffins are gluten free, nut free and refined sugar free.

Ingredients:
1 cup GF rolled oats (not instant)
1 cup of your favourite gluten free flour
1 tablespoon ground flax seed
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
3-4 ripe bananas, mashed
1/4 cup coconut oil, melted
1/4 cup maple syrup
1/4 cup freshly squeezed orange juice
1 teaspoon vanilla extract
1 cup blueberries

Method:
1. Preheat oven to 375F and combine oats, flour, flax seed, baking soda, baking powder and salt in a large bowl.
2. Combine bananas, coconut oil, maple syrup and orange juice in a separate bowl.
3. Add wet ingredients to dry ingredients and gently combine.
4. Fold in blueberries.
5. Fill paper lined muffin tins 2/3 full and bake for 20 minutes.

Makes 12 muffins.

Blender Banana Oatmeal Muffins

IMG_1240 2

These moist and delicious banana oatmeal muffins are made in the blender and make a healthy addition to your breakfast or are great enjoyed as a snack.

Ingredients:
2 cups rolled oats (use gluten free if desired)
2 large very ripe bananas
2 large eggs
1 cup plain Greek yogurt (I like Skotidakis for its high protein)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt
1/2 cup chocolate chips, nuts, or blueberries 

Directions:
1.  Preheat the oven to 375 degrees and lightly coat 12 muffin tins with coconut oil.  Yes, the photo shows paper liners, but they really stuck to the paper!  

2.  Place the oats, bananas, eggs, yogurt, maple syrup, baking powder, baking soda, vanilla extract and salt in a high speed blender or food processor. Blend or process on high, stopping to scrape down and stir the ingredients as needed.  Blend or process until the batter is smooth and the oats have broken down almost completely.

3.  Gently fold in the chocolate chips, nuts or blueberries.  If the batter is warm from the appliance’s motor, the chocolate chips may melt.   To avoid this, let the batter cool slightly before adding them.

4.  Divide the batter evenly among the muffin cups, filling each one no more than 3/4 full.  Sprinkle with additional chocolate chips or nuts as desired.

5.  Bake for 15-20 minutes or until a cake tester or toothpick inserted in the centre comes out clean.  Place the pan on a wire rack and let the muffins cool.  Enjoy!

*I found these muffins to be plenty sweet enough with the chocolate chips added.  However, if you are using nuts, you may wish to add   1-3 tablespoons of pure maple syrup or honey.

Store leftover muffins in an airtight container at room temperature for up to 5 days or wrap tightly in plastic and freeze for up to 2 months.

Recipe adapted from www.well plated.com    

Follow Us:

    

Contact Us: