Banana Nut Bran Muffins

Banana Bran MuffinsI got a lovely ceramic muffin pan for Christmas. I couldn’t have been happier. Seriously I hate washing muffin tins, and if you put them in the dishwasher, you are going to eventually get rust. I love them so much, there has been a lot of muffin making going on. To avoid the inevitable muffin top, that goes with muffin eating, hubs requested a healthier muffin. I mean we are all for eating chocolate muffins, breakfast , noon and night, but yes, a healthier muffin was desired. This gem was found over at Eat Yourself Skinny, ( VERY slightly adapted) and even the kids came back for seconds….seconds of a bran muffin. I actually love the flavour of bran, so these are going to become a regular occurrence. Bananas, and bran are a delightful combo!

  • 1½ cups wheat bran
  • ½ cup milk
  • 2 medium bananas, mashed
  • 1 egg
  • 1 Tbsp coconut oil, melted and cooled
  • 1½ tsp. vanilla
  • ½ cup honey
  • 1 cup whole wheat flour
  • 1½ tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
  • Pinch of salt
  • 3 Tbsp chopped walnuts
  1. Stir together bran and milk. Let sit for 10 minutes.
  2. While you are waiting, pre heat oven to 350 degrees. Line 12 muffin cups with paper liners. Spray paper liners with cooking spray.
  3. Beat bananas, with egg, coconut, oil, vanilla and honey.
  4. Mix together next 6 ingredients. Fold wet mixture into bran, then dry mixture until just combined. Evenly divide batter between muffin cups. Sprinkle with walnuts.
  5. Bake for 20 minutes. Remove from oven and serve warm.
  6. Eat and enjoy!

Yogurt Bran Muffin

Bran MuffinsIt’s getting chilly! Yay! Summer is almost over, and I’m not going to lie, I am thrilled. This was a tough one for us. So mom is super happy to be back to a routine, and the oven is back in full swing, baking up a storm. These babies actually weren’t even planned. I had some yogurt leftover from making Chicken Korma , so in an effort to have no waste I looked for a recipe to use it up. Couldn’t have been happier with these muffins from Food.Com. Even the kids asked for seconds of these bran muffins. They were gone in a flash!

  • 1 cup plain yogurt
  • 1 tsp. baking soda
  • 3/4 cup brown sugar
  • 1/2 cup vegetable oil
  • 1 tsp. vanilla
  • 2 tsp. baking powder
  • 1 egg
  • 1 cup wheat bran
  • 1 cup flour
  • 1/4 tsp. salt
  • 1/2 cup Craisins
  1. Combine yogurt and baking soda. Set aside. This will double in size.
  2. Beat together next 8 ingredients. Fold in yogurt, then Craisins. Scoop into 12 muffin cups lined with paper liners.
  3. Bake for 15 minutes at 350 degrees.
  4. Eat and enjoy!

Cinnamon Muffins

Cinnamon MuffinsIt’s getting hot here, so baking season is coming to a halt. It is that season that the oven gets avoided at all costs! Or at least happens early in the morning, so that the whole house doesn’t get too hot. I do have a few last baking recipes to share. I am sure we will have some glorious cloudy and rainy days, that I will be asking too. So it won’t be a complete cut off. For now, you get a muffin recipe. This recipe is from Deborah over at Taste And Tell . The first thing I noticed about this recipe is all the ingredients are basic things you will have in your pantry. No need to run out to the store and purchase anything. Perfect for a day when the weather surprises you and you get to bake after all.

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 4 teaspoons baking powder
  • 1 tablespoon cinnamon
  • ½ teaspoon salt
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 eggs
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
  1. Beat together milk, vegetable oil and eggs. Add first 5 ingredients and stir until just combined.
  2. Line 12 muffin cups with paper liners. Divide batter equally between. Combine 2 Tbsp. Sugar and 1 tsp. cinnamon. Sprinkle over muffins.
  3. Bake for 20 minutes at 375 degrees. Use toothpick to make sure they have cooked all the way through. Cool.
  4. Eat and enjoy!

Nutmeg Blueberry Muffins

Blueberry MuffinToday is a big day for us in this house. It is my hubby’s and my 20 year anniversary….of the day we first met. Yes, we know the day we first met. I know we are too cute. It was exactly one year later that he proposed. Yes, it took him one year to know for sure that I was “the one”. And you know what, we still love each other. love spending time with each other, just plain love being together. Little did he know, when he meet me, how many muffins would be in his future. Yes, he has had 20 years of me, and my crazy muffin making skills. I will admit, I make muffins… a lot. I like having them in the house to grab as a quick snack. Blueberry muffins happen to be my hubs favourite so seemed the perfect recipe to post today.

Recipe from Taste of Home

  • 1/2 cup butter, softened
  • 1 cup plus 1 tablespoon sugar, divided
  • 2 eggs
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 cups fresh or frozen unsweetened blueberries
  • 1/4 teaspoon ground nutmeg
  1. Cream butter with 1 cup of sugar. Add eggs, one at a time. Combine milk and vanilla.
  2. Beat in 1 cup of flour, with baking powder and salt. Beat in milk mixture, then remaining cup of flour. Fold in the blueberries.
  3. Scoop into 12 cup muffin tin that has been greased or lined with paper liners. Combine remaining 1 Tbsp. sugar with nutmeg. Evenly sprinkle over batter.
  4. Bake for 25 minutes at 375 degrees.
  5. Eat and enjoy!