Tag Archives: muffins

Oatmeal banana breakfast muffins with cookie dough crumble

Where to start with these Oatmeal Banana breakfast muffins? They are the best, everyone in my family loves them and I can’t seem to bake them fast enough to keep up with the demand.
As you know I love baked Oatmeal, but at a certain point you want something else in the morning. Something even easier, better and more delicious. Also more suitable for warmer weather.

They are so simple to make, I blend the wet ingredients in the blender, then poor this over the dry ingredients in a large bowl, give it a stir and scoop into lined muffin tins. Sprinkle with plenty of the topping and bake, that’s it.
The great thing about these Oatmeal banana breakfast muffins is that you can also make these well ahead of time and store them in the freezer. Just pop them in the microwave to re-heat for a bit before serving. I actually microwave them for one minute from frozen, and they are warm and yummy and taste like freshly baked.

I almost forgot to mention the topping, the best part of course. The topping tastes like cookie dough and forms big lumps, just the way I like it and once baked, has a slight crunch too it. You’ll love it!
These Oatmeal banana breakfast muffins are also the perfect treat for when that afternoon sweet tooth hits.

Makes 6 jumbo muffins or 8-10 smaller ones.

INGREDIENTS:

Dry:
1.5 c. oat flour
1 c. all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 c. chocolate chips
Pinch of salt
1 tsp. cinnamon
Wet:
1/2 c. Greek yogurt
1/4 cup natural oil
2 ripe bananas, peeled
2 large eggs at room temperature
2 tsp. vanilla extract
1 tsp. stevia extract or 2 tbsp. light brown sugar
2 tbsp. honey

Topping:

3 tbsp. light brown sugar
1/2 c. All purpose flour
2 tbsp. Natural oil or cold butter

INSTRUCTIONS:

Pre-heat oven to 180C/350F.
In your blender, add all the wet ingredients and blitz until smooth.

Meanwhile add all the dry ingredients to a large bowl, also the chocolate chips and give everything a good stir.

Pour the smooth batter from the blender over the dry ingredients and stir with a spatula until just combined.
Scoop into lined muffin tins, I use 6 large muffin tins or you can make 8-10 smaller ones. You have to adjust the baking time, see below.

Make the topping by adding all these ingredients to a smaller bowl, and stir to combine. You can use your fingers to crumble the dough. Place a good amount on top of each muffin.

Place the muffins on a rack in the middle of the oven and bake for 25 min for 6 jumbo muffins or 20 min for 8 medium muffins. But since every oven is different, I advise you to always do the wooden skewer test, when inserted in the middle of the muffin, it should come out just dry, then they are done.

Enjoy!

Morning Glory Muffins

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The best Home made Grab and Go Breakfast Muffins. With all natural ingredients.

Packed with apples, coconut, carrots, walnuts, spice, raisins, and sweetened with maple syrup, basically everything I love in one.

I have added some applesauce instead of oil, making these beauties not only addictively delicious but also healthy and fat free.

Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins

Servings: 12

INGREDIENTS:

• 1 cup all purpose (spelt) flour
• 1/4 cup corn starch
• 1 cup oat flour (ground oats)
• 2 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp cinnamon
• 1 tsp mixed spice (ginger bread spice)
• 1/8 tsp salt
• 3 large eggs, at room temperature
• 3/4 cup unsweetened apple sauce
• 1/3 cup maple syrup
• 1 tsp pure vanilla extract
• 1 1/2 cup grated carrot
• 2 small apples, grated coarsely
• 1/3 cup raisins
• 1/3 cup chopped walnuts
• 1/4 cup toasted coconut flakes

INSTRUCTIONS:

Pre heat oven to 180 C / 350 F
Line a muffin tin with paper cases.
Mix all the dry ingredients in a large bowl. Whisk to combine.
Mix all the wet ingredients in an other bowl including carrot and apple.
Pour the wet ingredients into the bowl of dry ingredients and stir carefully until just combined. If you still see dry ingredients it’s ok. Don’t over mix.
Now add the raisins, walnuts and coconut flakes, stir just once or twice.
Pour into the muffin cases and place on a rack in the middle of the oven.
Bake for about 23 to 25 minutes.
Test by inserting a dry skewer into the muffin center. If it comes out dry, they are done.
Remove from oven and let cool for about 5 minutes before removing from the tin and placing the muffins on a rack to cool completely.
You can freeze them at this point in an airtight container or zip lock bag, they will keep in the freezer for up to three months.

Enjoy!

Myra XO

Blueberry Muffins with Streusel topping

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I like to make huge muffins because I mostly eat them for breakfast. Standard sized muffins sort of leave me hanging, craving for more. But you could easily use a smaller sized muffin tin and bake them about 5-7 minutes less.

First make the topping. Preheat the oven to 350° F

Topping;

1/2 C. Spelt flour
1/4 C. stevia/xylitol sugar substitute
1/2 tsp. cinnamon
pinch of salt.
1/4 C. coconut oil, melted but cooled down

Add the first 4 ingredients to a bowl, mix. Add the oil and mix again until you have large crumbs, set aside.

Dry ingredients;

1 1/2 C. Spelt flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda

Wet ingredients;

1 whole egg + 1 egg yolk at room temperature
3 tbsp. coconut oil, melted and cooled down
1 tsp. vanilla extract
1/4 C. plain yoghurt of your choice, I used soy
1/2 C. milk regular or soy
1/2 C. Agave syrup
1 C. Blueberries, I use frozen.

Method;

Mix the dry ingredients in one bowl and the wet in another bowl.

Add the two together, stirring a little as possible until just mixed. Do not over beat or they will end up tough. Before adding the blueberries, toss them with a little flour so they don’t sink to the bottom as easily. The reason I use frozen blueberries is because they keep their perfect round shape whilst baking.

Now scoop the batter into your muffin tins that have been lined with baking paper. Top each one with the streusel topping. And bake in the oven for about 25 min. Test towards the end with a wooden skewer for doneness.

Looking for more great recipes to try? Be sure to check out these Raspberry & Almond Breakfast Loaf

Carrot cake muffins

2 Replies

Makes; 6 medium muffins

Fat free!

To be honest with you, I just can’t think of a better way to start the day than with carrot cake. Obviously, I won’t, but it is my favourite cake in the world. I have over the years, tested and tried may healthy versions of carrot cake, all of them being either too heavy, too solid or just not right. Well I am very happy to tell you that these Carrot cake muffins, tick all the boxes. They are moist, spicy, light and fluffy. Since it was snowing this morning… in April, I thought it would be a good idea to make them.

Preheat the oven at 350 F/180C

Dry Ingredients;

1 1/2 C. grated carrot
1 C. Spelt flour (I use whole grain, but you can also use plain)
1 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. mixed spice*
a pinch of (himalayan) salt
1/2 C. raisins
1/2 C. walnuts, roughly chopped

Wet Ingredients;

1/2 C. Coconut sugar
1/2 a mashed banana
2 Large eggs, at room temperature
1 tsp. vanilla extract

Mix the dry ingredients in one bowl, and the wet in another. Then add the dry to the wet, stirring until just combined. Do not over mix or they will become chewy.

Put into a prepared muffin tin and bake for about 20-25 min. Insert a wooden skewer to see if they are done, it should be dry to the touch.

Leave to cool on a rack before eating, or you could frost them like I do. The coconut sugar in the frosting gives it a caramel like flavour which is really good.