Tag: muffins

Strawberry Apple Oat Breakfast Muffins

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Ingredients:
3/4 cup whole wheat flour
1 cup rolled oats 
1.5 tsp baking powder 
1/2 tsp baking soda 
1 tsp cinnamon 
Pinch of salt
2 tbsp unsweetened coconut 
1 tbsp chia seeds 
1 cup peeled and grated apple (it was 2 small apples for me)
1 cup sliced strawberries 
1/4 cup avocado oil
1/3 cup maple syrup 
2 eggs, beaten
1/2 cup plain Greek yogurt 
1/2 cup applesauce 
1 tsp vanilla 
1-2 tbsp maple flakes .
Preheat oven to 350°F.

Directions:
In a large mixing bowl, mix flour, oats, baking powder and soda, cinnamon, salt, chia and coconut. In a separate bowl, mix together apple, strawberries, oil, maple syrup, eggs, yogurt, applesauce and vanilla. Mix wet ingredients with dry. .
Line muffin tin with muffin liners and measure 1/4 cup of mixture for each muffin. I had leftover batter and used it for 10 mini muffins (1 tbsp per muffin). .
Bake for about 21 minutes, check with a toothpick (For mini muffins, bake for 12 minutes).

Super Healthy Muffins

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Disclaimer – there are not the most delicious muffins you will ever eat. However they are super healthy and my family eats them for breakfast or snacks. .
1 can chickpeas, drained 
3 bananas
1 cup fresh spinach, packed 
2 apples, peeled and grated 
2 eggs 
1/4 cup silan (date syrup)
1 tsp vanilla 
3 cups rolled oats 
1 tsp baking powder
1 tsp baking soda 
2 tsp cinnamon
1 cup blueberries .
Preheat oven to 350°F. 
In a good processor, mix chickpeas, bananas and spinach. 
Transfer to a mixing bowl and mix in apples, eggs, silan and vanilla. 
Mix in dry ingredients. 
Finally mix in blueberries. 
Spoon 1/4 cup of mixture into each parchment lined or silicone muffin pan cups. 
Bake for about 20 minutes.
Yields about 24 muffins 

Pumpkin Zucchini Muffins

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My grandmother used to make zucchini muffins for me. I think they are from one of @norene_gilletz cookbooks. I’ve adapted the recipe and use @kodiakcakes pancake mix for an extra boost of protein. These are great for breakfast, lunch or a light dinner and super kid friendly. To top it off, they freeze well!

Ingredients:
1 large zucchini, grated and liquid squeezed out
3 eggs 
1 cup pumpkin purée 
1/2 cup ricotta cheese
1 tsp baking powder 
1/2 cup grated cheese
1 cup pancake mix (I use Kodiak Cakes, you can use passover pancake mix)
1/4 cup oil (I use avocado oil)
Salt and pepper 

Directions:
Mix all ingredients together. Bake at 350° for about 30 minutes. 

Banana Berry Protein Muffins

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Ingredients:
1 banana 🍌 , mashed
3 Tbsp maple syrup
1 egg
1 tsp vanilla
1 cup plain Greek yogurt (I used 0%)
1/4 cup applesauce or baby food pouch
2 cups @kodiakcakes mix
1/2 tsp baking powder
1 cup mixed berries (I used frozen)
I tsp cinnamon
Topping: 2 tbsp maple flakes mixed with 1 tsp cinnamon

Directions:
Whisk together wet ingredients then mix in dry and finally mix in berries. Spoon about 1/4 cup of mixture into each hole of muffin tin. Top each muffin with cinnamon maple mixture.
Bake at 350° for 20-25 minutes.

Protein Packed Banana Chocolate Muffins

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I’m always looking for the perfect grab and go snack, breakfast or dessert that’s actually healthy and guilt free. These muffins hit the spot and are approved but my 3 pickiest critics 👩🏼👧🏻👶🏻

Ingredients:
1 can black beans, drained 
2 ripe bananas 🍌(overripe even)
3 medjool dates, pits removed (can add up to 3 more for added sweetness)
3 eggs 🥚 
1/4 cup plain Greek yogurt 
1 tsp vanilla 
3 Tbsp coconut 🥥 oil, melted 
2 tbsp cocoa 
1 cup oatmeal 
1 tsp baking soda 
1/4-1/2 cup dark chocolate 🍫 chips
12 slices of banana for garnish 

Directions:
Preheat oven to 350°F. 
In a food processor, process all ingredients, except banana slices and chocolate chips, until smooth. 
Gently mix in chocolate chips. Divide mixture equally into muffin tin. 
Bake 20-30 minutes (it took me 30 minutes using a silicon baking pan but probably less time with metal – check using a toothpick). Enjoy!