muffins

All posts tagged muffins

Peanut Butter Banana Muffins

Published March 14, 2015 by jenmatteson

Bananas and peanut butter. What a classic combination!

Peanut Butter Banana Muffins Yet again, I was stuck with two lonely, overripe bananas that my husband wanted nothing to do with. I forewent the regular banana bread, and thought I’d try some muffins. Not just banana muffins, but banana and peanut butter muffins. Yum! These muffins have less sugar and fat than your typical waistline-enemy, using honey and non-fat Greek yogurt. You also get a great serving of whole grains if you substitute whole grain flour for all-purpose. Sadly, the whole grain flour makes them look a little blah, but trust me, they don’t taste like it.
Peanut Butter Banana Muffins

These are pretty simple to make, and for me, I had everything required in my kitchen already. I LOVE when that happens. If you want an extra treat, melt some peanut butter to go on top of these suckers. I didn’t try it, but I’m guessing you won’t regret it!

Peanut Butter Banana Muffins

Source: Adapted from Sally’s Baking Addiction
Servings: Makes 12 muffins

Ingredients:

2 large bananas, ripe to over ripe, mashed with no chunks
1/4 cup honey
1/4 cup dark brown sugar
1/2 cup non-fat plain Green yogurt
1 large egg
1/3 cup unsweetened almond milk
1/2  cup creamy peanut butter
2 tsp vanilla extract
1 3/4 cup whole wheat flour (all-purpose would work)
1 tsp ground cinnamon
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt

Directions:

1. Preheat oven to 425 degrees. Spray 12-count muffin pan with non-stick spray. Set aside.

2. In a medium bowl, whisk mashed bananas, honey, brown sugar, yogurt, egg and milk together until combined. Whisk in peanut butter and vanilla until smooth. Set aside.

3. In a large bowl, whisk flour, cinnamon, baking soda, baking powder and salt. Pour wet ingredients into dry ingredients, and whisk until just combined.

4. Fill muffin cups 3/4 full. Bake for 5 minutes at 425 degrees, then reduce the heat to 350 degrees and continue to bake for 12 minutes more, or until an inserted toothpick comes out clean.

Apple Cinnamon Muffins with Oats and Flaxseed

Published June 10, 2013 by jenmatteson

I was picking up ingredients for my no-bake energy bites, and thought I’d take a peek to see if my store had ground flaxseed.  In the past, I’ve purchased the whole flaxseed from the bulk section at the store.  Unfortunately, it was too fine already for me to process in a food processor, so I just used it as is.  In the baking section, there is a large section of Bob’s Red Mill brand items, different types of specialty flours, mixes, grains and more.  Of course they did have it, and I never even looked.  Oh well.  Now I have a whole bag.  As I grabbed the bag, I noticed the bran muffin recipe on the back.  I already had all the other ingredients besides bran, so I thought I’d try them out and use rolled oats instead of bran. I know it’s not the same thing, but no sense in buying something I can easily sub with something I already have, right?

Apple Cinnamon Muffins with Oats and Flaxseed

I now have the opportunity to work until 8 PM every Wednesday and every third Thursday.  Did you watch the last season of The Office?  You know when Jim and Pam start marriage counseling and they are supposed to use the word “opportunity” for things they’d rather not do.  Please note the use of the word “opportunity” in that first sentence of this paragraph.  However, working until 8 means I don’t have to be in the office until 11 AM.  Seeing as though I was up and at the gym by 5:30 Thursday morning, I decided to use the rest of my time to get some grocery shopping done and make us a healthy snack.  The snack was going to be the energy bites I mentioned earlier, but I was excited to try something new and went with the recipe I just discovered from Bob’s Red Mill.

Apple Cinnamon Muffins with Oats and Flaxseed

My decision was a pretty good choice.  I really enjoyed the muffins.  I altered the recipe on the bag slightly by using some whole wheat flour, of course adding oats in place of bran, and omitting the nuts.  The only reason for this is because I forgot.  Next time.  The batter was pretty thick and I was afraid they’d be dry, but they were super moist and quite filling.  Even better, they are only 155 calories and 2.5 grams of fat per muffin.  Not bad!

Apple Cinnamon Muffins with Flaxseed and Oats

Apple Cinnamon Muffins with Oats and Flaxseed

Source: Bob’s Red Mill
Servings: Makes 18 muffins

Ingredients:

3/4 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup flaxseed meal (ground flaxseed)
3/4 cup rolled oats
1 cup brown sugar
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 1/2 cup shredded carrots (3-5 carrots, depending on size)
3 small apples or 2 large, peeled, seeded and shredded
1/2 cup raisins
3/4 cup milk
2 eggs, lightly beaten
1 tsp vanilla extract

Directions:

1. Preheat oven to 350 degrees.  In a large mixing bowl, combine the flours, flaxseed, oats, sugar, baking soda, baking powder, salt and cinnamon.  Stir in shredded carrots, apples and raisins.

2. In a small bowl, whisk together milk, eggs and vanilla.  Add to other mixture and stir until well combined.  Mixture will appear dry, but just keep folding it until the entire mixture is moistened.

3. Spoon mixture into muffin pan, filling cups about 3/4 of the way.  Bake for 15-18 minutes.  Remove from oven and let cool for 5 minutes in muffin pan, then transfer to wire rack to finish cooling.

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