Carrot Oat Muffins

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This recipe is originally from Canadian Living. I altered it to be made in one bowl in the food processor and non-dairy. This muffin is easy to make, and a nice lighter alternative to carrot muffins found in coffee shops. These also make a great grab and go breakfast.

Ingredients:

1 1/2 cup all-purpose flour
1 cup rolled oats
1/2 cup packed brown sugar
1 tbsp baking powder
1/2 tsp cinnamon
1/3 cup salt
1 cup milk (almond milk if non-dairy)
1 egg
1/4 cup vegetable oil
1 tsp vanilla extract
1 large carrot, grated

Directions:

Preheat oven to 375˚F.

In the bowl of a food processor with a blade attachment, mix dry ingredients (flour, oats, sugar, baking powder, cinnamon and salt).

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Add milk, egg, oil, and vanilla.

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Mix well.

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Switch blade attachment for the medium size grater. Grate the carrot into the mixture.

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Mix with a spatula.

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Divide into 12 lined muffin tins (about 1/4 cup each).

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Sprinkle the tops of the muffins with oats and turbinado sugar (raw sugar)

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Bake for 20-25 minutes until a toothpick comes out clean.

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This recipe makes 12 muffins. They freeze well and can be stored in the freezer for 3 months, or an airtight container for two days.

It can also be made as a loaf (bake 35-45 minutes)

Cinnamon Sugar Blueberry Banana Bread

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Blueberries and bananas marry together in this delicious quick bread.  The cinnamon sugar sprinkle puts it over the top.  This recipe has been adapted from Giada De Laurentiis.  Makes 2 loaves or alternatively bake 1 loaf and 12 muffins.

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Ingredients:

3 cups unbleached all-purpose flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. kosher salt
2 tsp. ground cinnamon, divided
1 tsp. ground nutmeg
4 ripe bananas
2 ½ cups granulated sugar, divided
4 large eggs, room temperature
1 cup coconut/grapeseed/canola/olive oil
2 tsp. pure vanilla extract
3 cups blueberries, tossed in ¼ cup unbleached all-purpose flour

Directions:

Preheat oven to 350F and line two 9- by 5-inch loaf pans with parchment paper sprayed with cooking spray.

Combine flour, baking soda, baking powder, salt, 1 tsp. cinnamon and nutmeg in a bowl.

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In the bowl of a food processor fitted with the steel blade, combine bananas, sugar, eggs, oil and vanilla.  Process until smooth.

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Add flour mixture and pulse until just combined.

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Fold in blueberries.  Divide batter between the 2 loaf pans or 2 muffin tins.

IMG_1327.jpgCombine ½ cup sugar with 1 tsp. cinnamon and sprinkle over the loaves/muffin tins.

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Bake for 60 minutes.

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If you use the batter for muffins, bake 12 muffins at 375F for 23 minutes.

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Raisin Bran Muffins

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These muffins are simple to make and freeze nicely. Make a big batch and stick them in the freezer for a quick breakfast or snack on the go.

 

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Ingredients:

1/3 cup olive/grapeseed/canola/coconut oil
2 cups wheat bran
1 ½ cups raisins
1 cup prune juice
1 cup nondairy sour cream
1/3 cup molasses
2 large eggs
1 tsp. pure vanilla extract
1 cup unbleached all-purpose flour
1 cup whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt

Directions:

Preheat oven to 375F and line a 12 muffin tray with paper liners.
Combine oil, wheat bran, raisins, prune juice, sour cream, molasses, eggs and vanilla in a large bowl. Let stand for 10 minutes.

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IMG_0879.jpgWhisk together flours, baking powder, baking soda, and salt in a separate bowl.

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Stir dry ingredients into the bran mixture just until dry ingredients are moistened.

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Fill muffin cups and bake for 20 minutes.

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An absolutely delicious bakery-style bran muffin loaded with fibre and with no added sugars. Feel free to top with turbinado sugar if you want to increase the sweetness factor. These freeze well for 2 months if sealed well in a plastic bag.

Science Fact of the Week:

These muffins are packed with fibre and contain prune juice as a hidden ingredient. Together these are great for constipation, and make these muffins a natural health alternative to treating tummy troubles. As well, it is packed with essential vitamins and nutrients that make this muffin a quick and easy breakfast.

Whole Grain Blueberry Muffins

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With summer coming to an end we thought we would share another blueberry recipe to make use of the delicious local produce. This is a newer recipe, but is a delicious healthier muffin that can be made year round. Off season, feel free to swap out the blueberries for frozen.

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Enjoy!

Ingredients:

2 cups whole wheat flour
2 cups large flake oats
1/4 cup demerara style brown sugar
1/4 tsp. kosher salt
1 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. baking soda
2 tbsp. ground flaxseed
2 large eggs
1 tsp. pure vanilla extract
1/4 cup unsweetened almond  or soy  milk
1/2 cup unsweetened applesauce
1/2 cup olive/grapeseed/coconut/canola oil
1/2 cup pure honey
1/2 cup blueberry pomegranate juice, reduced (see note below)
2 cups blueberries
large flake oats and raw/turbinado style sugar for sprinkling (optional)

Directions:

Preheat oven to 425F.  Combine first eight ingredients in a bowl and mix well.

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In an electric mixer, combine next six ingredients and beat until well combined.  Add juice and beat again.

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Slowly add flour mixture and mix until just combined. Then fold in blueberries and mix.

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Fill 15 paper liners in muffin tins.  Optionally, sprinkle each muffin with approximately 1/4 tsp. each of large flake oats and raw/turbinado sugar.  Bake 16 minutes or until golden brown.

Note:

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“Reduced” juice in this recipe refers to the process of bringing 1 cup of blueberry pomegranate juice (such as Pom brand) to a boil and reducing it down to half the amount.  The juice becomes more dense and imparts a richer flavour with half the volume while sweetening the muffins.   Along with using applesauce as a sweetener, this allows the muffin to have a lower sugar content but still allows a delicious taste.  The taste is reminiscent of a Starbucks-style muffin but is of course, homemade.  The muffins freeze well and can be enjoyed year round.

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Science Fact of the Week:

Flaxseeds are a great source of nutrients. Flaxseeds may assist with weight-loss, and as well may reduce blood pressure due to their alpha-linoleic acid, fibre and lignan content. They may also be a contributing factor in reducing breast cancer risk. Flaxseeds are great in muffins, but can also be added to oatmeal, cookies or delicious foods to increase their nutritional value.

Raisin Bran Muffins

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These high fibre muffins were actually the first thing that I ever baked many years ago.  I was looking for a recipe that was “healthy” and tasted great without all of the preservatives and less nutritious ingredients that store bought muffins tend to have. Over the years I’ve modified the recipe, but these muffins are still lovingly referred to in our house as “Poo Muffins” because of their high fibre content.

Ingredients:

1/2 cup natural wheat bran
1/2 cup oat bran
1/2 cup All-Bran Buds
3/4 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1/2 tbsp. baking soda
1/4 tsp. kosher salt
1/2 cup raisins
1 cup unsweetened vanilla almond milk/soy milk/buttermilk
1/2 cup orange/apple/pomegranate juice
1 egg and 1 egg white
1/2 cup demerara style brown sugar
1/4 cup olive/grapeseed/canola oil
1/8 cup fancy molasses
raw sugar/turbinado sugar and large flake oats (about 1/4 tsp. each per muffin), optional

Directions:

Preheat oven to 375F.

1) In a large bowl, combine wheat bran, oat bran, All-Bran, flours, baking soda, salt and raisins
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2) In a separate bowl, stir together remaining ingredients and mix well.
3) Add dry ingredients to wet ingredients and stir together until just mixed.
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4) Spoon mixture into paper lined muffin tins and sprinkle muffins with  raw sugar/turbinado sugar and large flake oats.
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6) Bake for 18 minutes or until muffins spring back when lightly touched.   Makes 12 muffins.
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You can make extra batter and keep it in the refrigerator for 2-3 days before baking off more muffins.  These freeze well in ziploc type bags.

Science Fact of the Week:

Dietary fibre has been shown to have numerous health benefits. There is a reason we call these “Poo Muffins”. Beyond keeping you regular, these muffins may decrease inflammation of the gut and help reduce symptoms of inflammatory bowel disease.