Category Archives: Muffins

Lemon Blueberry Muffins

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Ingredients:

2 1/2 cups all-purpose flour1 3/4 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon salt

1 cup sugar

2 large eggs, room temperature

1 1/2 teaspoons lemon zest plus 1/4 cup lemon juice

1/4 cup whole milk, room temperature

1 stick unsalted butter, melted and cooled

1 1/4 cups blueberries

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Directions:

1.) Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together sugar, eggs, zest, juice, and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined. Fold in blueberries.  
2.) Divide batter evenly between 12 muffin cups (about 1/4 cup to each). Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.

Recipe adapted from Martha Stewart’s Lemon Blueberry Muffins

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Blueberry Oatmeal Granola Bars

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*Note: My granola bars turned out amazing! I altered the original recipe quite a bit, mostly out of laziness. I was out of a lot of ingredients and did not feel like driving to the store and therefore, improvised. If you are considering making these, it might be worth taking a glance at the original recipe (link below) to get a sense for the changes I made.

Ingredients:

Base:

2 cups old fashioned oats

1 cup slivered almonds

4 tablespoons honey

1 tablespoon unsalted butter (or coconut oil)

1 teaspoon salt

1½ teaspoon cinnamon

2 bananas

1½ teaspoons vanilla

1 scoop Vanilla Whey Protein

Topping:

½ cup old fashioned oats

1 cup slivered almonds

1/4 cup raisins

1 cup fresh organic blueberries

¼ cup of almond milk (or coconut milk)

¼ teaspoon cinnamon

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Directions:

1.) Preheat oven to 350°. Line 8 x 8 baking pan with parchment paper, lightly grease with coconut oil (nonstick cooking spray)

2.) Combine all base ingredients in mixer and beat until thoroughly completely combined. Pour into prepared pan and spread evenly with spatula.

3.) Bake for 8-10 minutes.

4.) Combine ingredients for the topping in medium bowl and stir to combine.

5.) Remove the pan from oven, spread topping evenly over and lightly press down into base. Bake an additional 15 minutes.

Recipe adapted from A Healthy Life for Me’s “Oatmeal Superfood Breakfast Bars”

Skinny Chocolate Oatmeal Muffins

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Ingredients:
1/4 cup molasses

1/4 cup honey
1/4 c. unsweetened applesauce
2 large eggs
1 tsp. vanilla extract

1 3/4 cup 1% milk
2 c. old fashion oats, rolled
2 c. white whole wheat flour
1/4 c. cocoa powder
4 tsp. baking powder
1 tsp. salt

4 oz. semisweet 
or dark chocolate chopped

Directions:

1. Preheat oven to 375 degrees F. Line 18 cups in muffins tins with cupcake liners. In a large bowl, stir flour, baking powder, salt, cocoa powder, and rolled oats and set aside.

2. In a separate bowl, combine molasses, honey, applesauce , eggs and vanilla and mix until completely combined. Stir in milk. 

3. Slowly add flour mixture in with wet ingredients until thoroughly mixed. Fold in chopped baking chocolate.

4. Fill cups 3/4 full. Bake at 375F for 12-16, checking with a toothpick at 10 minutes.

Pumpkin Streusel Muffins

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Ingredients:

1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 tablespoon cinnamon
1 1/2 teaspoons nutmeg
1 1/2 cups sugar
1/2 cup canola oil
1/3 cup water
1 cup canned pumpkin pie mix
2 eggs
1 teaspoon vanilla extract

Brown Sugar Cinnamon Filling:

1/2 cup brown sugar
1/2 teaspoon cinnamon

Streusel Topping:

1 1/4 cup oats
1 tablespoon flour
1/3 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
6 tablespoons cold butter, cut into chunks

Directions:

1. Preheat oven to 350 degrees F. Line or spray two muffin tins and set aside.

2. In a medium bowl, mix together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.

3. In a large bowl, whisk together sugar, oil, water, pumpkin, eggs, and vanilla extract. Whisk until smooth and combined.

4. Slowly stir in the flour mixture. Mix until ingredients are blended.

5. For the brown sugar cinnamon filling: in a small bowl, mix the brown sugar and cinnamon together. Set aside.

6. For the streusel topping: in a small bowl mix together the oats, flour, brown sugar, cinnamon, and nutmeg. Mix in the butter with your hands until the mixture is crumbly.

7. Fill muffin cups 1/3 of the way full with the pumpkin batter.  Sprinkle the brown sugar cinnamon filling over each muffin cup. Fill the muffins cups with the remaining batter. Top each muffin with streusel topping.

8. Bake for 18-22 minutes or golden brown and until a toothpick comes out clean. Remove pans from oven and cool on a wire rack.

Recipe adapted from by Two Peas and Their Pod