Muffins
Yum! Two muffin posts in a row…it’s amazing! I actually made these muffins the day before I went into labor with my son Owen. So, if you’re about to pop maybe you should make these muffins too!
Ingredients:
2/3 Cup Milk
1/4 Cup Canola Oil
1 Mashed Banana, about 1/2 cup
1 Egg
1/2 Cup Rolled Oats
1 ½ Cup All-Purpose Flour
½ Cup Whole Wheat Flour
2/3 Cup Sugar
2 ½ teaspoons Baking Powder
1/4 teaspoon Nutmeg
1 Cup Fresh or Frozen Strawberries, chopped
Topping-
2 Tablespoons Brown Sugar
1/4 teaspoon Cinnamon
Preheat oven to 400°F. Line a 12 cup muffin tin with paper liners or spray with non-stick cooking spray.
Whisk together the milk, oil, banana and egg. Stir in the oats, flours, sugar, baking powder and nutmeg. Fold in the strawberries.
Divide the batter among the 12 muffin cups. Mix together the topping ingredients in a small bowl and sprinkle over the batter in the muffin tin.
Bake until a toothpick inserted in the center comes out clean, about 18-20 minutes.
Yield: 12 Muffins
Tags: Breakfast, Muffins, Oats, Strawberries, Strawberry
Even if the combination of chocolate and avocado sounds weird, you need to try these muffins. They are delicious! It’s also a great way to get all the great nutrients of avocado into your kids. Great for Chloe because she won’t even try avocados. This recipe comes from TrainerMomma.com.
Ingredients:
1 Ripe Avocado
1 Cup Sugar
3 Eggs
3/4 Cups Unsweetened Applesauce
3/4 Cup Milk
2 2/3 Cups Whole Wheat Flour
1/2 Cup Cocoa Powder
1 Tablespoon Baking Powder
1/2 teaspoon Salt
1 Cup Chocolate Chips
Preheat oven to 375°F. Spray two mini muffin tins with non-stick cooking spray or line with paper muffin liners.
Whisk together the avocado and sugar until smooth. Add the eggs, applesauce, milk, flour, cocoa powder and salt. Whisk to combine. Stir in the chocolate chips.
Divide the batter among the two prepared muffin tins.
Bake until a toothpick inserted in the center comes out clean. About 15 minutes.
Yield: 48 Mini Muffins
Tags: Avocado, Breakfast, Chocolate, Chocolate Chips, Dessert, Muffins, Snack, Snacks, Whole Wheat Flour
Mini muffins are the best since they are so tiny. I adapted the pumpkin bread recipe to make these delicious little muffins.
Ingredients:
Muffins-
2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup canola oil
3 eggs
1 teaspoon vanilla extract
3 cups shredded fresh pumpkin
1/2 cup chopped pecans
Topping-
2/3 cup old-fashioned oats
1/4 cup brown sugar
1 tsp cinnamon
2 Tbsp melted butter
Preheat oven to 325°F. Spray 2 mini muffin tins with non-stick cooking spray.
In a large bowl, sift together the flour, cinnamon, baking soda, baking powder and salt.
In a medium bowl, mix together the sugar, oil, eggs and vanilla. Pour this onto the flour mixture and stir to combine. Stir in the shredded pumpkin and pecans.
Distribute the batter evenly among the two muffin tins.
Prepare the topping by stirring together the oats, brown sugar, cinnamon and melted butter. Sprinkle the topping on the muffin batter in the muffin tins.
Bake until a tooth pick inserted in the center comes out clean, about 20 minutes.
Yields: 48 mini muffins
I made these zucchini muffins for Chloe so she will eat more veggies. She loves them! Just so you know before you start baking, this made 56 mini muffins. I froze a bunch of them since it was so many. I had adapted this recipe to make more since I had 2 very large zucchinis that needed to be eaten. Hope you enjoy!
Ingredients:
3 cups whole wheat flour
2 teaspoons cinnamon
½ teaspoon ground nutmeg
2 ½ teaspoons baking soda
¼ teaspoon Kosher salt
2 eggs, beaten
1 cup sugar
4 cups shredded zucchini (packed into a measuring cup)
2/3 cup canola oil
½ cup raisins
½ cup chopped walnuts
Preheat oven to 350°F. Grease 2 mini muffin tins with non-stick cooking spray.
In a large bowl, combine flour, cinnamon, nutmeg, baking soda and salt.
In a medium bowl, whisk together the eggs and sugar. Stir in the zucchini and canola oil. Add the zucchini mixture to the flour mixture. Stir to combine.
Fold in the raisins and walnuts.
Scoop a heaping tablespoon of muffin batter into the prepared muffin tins. Bake until golden brown, about 20 minutes.
Yummy, healthy muffins! These muffins, which are stuffed full of apples, walnuts and raisins are great for breakfast or a light snack during the day.
Ingredients:
2 cups whole wheat flour
1 tablespoon baking powder
½ teaspoon salt
2 teaspoon ground cinnamon
½ teaspoon nutmeg
½ cup sugar
¼ cup unsalted butter, melted
1 apple, peeled and chopped (about 1 cup)
½ cup raisins
½ cup chopped walnuts
¾ cup milk
1 egg, lightly beaten
Preheat oven to 375 degrees F (190 degrees C). Lightly grease one 12-cup muffin tin or line with paper muffin liners.
In a large bowl, mix together flour, baking powder, salt, cinnamon, nutmeg and sugar.
In a separate bowl, mix together butter, apples, raisins, walnuts and milk. Gently fold in egg. Pour on top of the dry ingredients. Stir until barely moistened.
Distribute evenly between the muffin tins. Bake until lightly browned and a toothpick inserted in the center comes out clean, about 20 minutes.
Yield: 12 muffins
Once again I find myself with an insane amount of pineapple and searching for recipes to use it up! I didn’t want to just do the traditional pineapple upside down cake, so I mixed it up a bit. I found a recipe for these and they are considered ‘cupcakes’, but they seemed more like muffins to me and everyone that ate them agreed that they were muffins too. And since they are now muffins, we can eat them as dessert or breakfast!
Ingredients:
Topping –
1 can pineapple rings or 1 fresh pineapple cut into rings or thin pieces
1 ½ cups brown sugar
½ cup margarine
Muffin Batter –
3 cups flour
1 ½ cups sugar
1 ½ tsp ground cinnamon
1 ½ Tbsp baking powder
¾ cup margarine
¾ cup pineapple juice
¾ cup milk
1 tsp vanilla
3 eggs
Preheat oven to 350°F.
Heavily grease 2 (12 cup) muffin tins with non-stick spray.
Lay the pineapple on paper towels to dry off some of the juice. In a small bowl, stir together the brown sugar and margarine. Distribute this mixture evenly between the muffin tins. Place the pineapple on top of the brown sugar butter.
In the bowl of an electric mixer, combine flour, sugar, cinnamon and baking powder. Add margarine, pineapple juice, milk, vanilla and eggs. Mix on low speed to combine. Spoon the muffin batter over the pineapple and brown sugar in the muffin tins. Bake until a toothpick inserted in the center comes out clean, about 25-30 minutes.
Let them sit for 5 minutes before removing from muffin tins. When it is time to flip them over, place a cooling rack on top before turning over.
Yield: 24 Muffins
Tags: Dessert, Muffins, Pineapple, Upside Down Food
Muffins-
1 tsp Baking Soda
1/4 tsp Salt
1/2 Cup Butter or Margerine
3/4 Cup Brown Sugar
2 Eggs, Lightly Beaten
2 1/3 Cup Mashed Overripe Bananas (5-6 bananas)
