I 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
- Stir together bran and milk. Let sit for 10 minutes.
- While you are waiting, pre heat oven to 350 degrees. Line 12 muffin cups with paper liners. Spray paper liners with cooking spray.
- Beat bananas, with egg, coconut, oil, vanilla and honey.
- 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.
- Bake for 20 minutes. Remove from oven and serve warm.
- Eat and enjoy!
There has been little to no action here at Our Eating Habits. What I have shared has been delectable desserts. We seriously do eat healthy food, honestly. Most of the time too. I just enjoy sharing the desserts because honestly, they are the most enjoyable to eat. I have a bit of a healthier treat for you today. Plus, they have the added bonus that they are super-duper easy. Our kids loved them. They felt like they were getting dessert, and had the added bonus of being able to eat them whenever they liked. I am pretty sure this recipe is going to become one of the rare often cooked family favourites.
Recipe from Cookies and Cups
- 1 cup peanut butter
- ½ cup honey
- 3 cups rolled oats – I used Quick Oats
- Melt peanut butter with honey. Remove from heat and stir in oats until completely covered.
- Line a square baking dish with foil, and spray with cooking spray.
- Scoop in oat mixture and level with spatula. Place in fridge until set. Cut into squares.
- Eat and enjoy!
So I really need to get my butt to the grocery store. It is slim pickings around here. I usually do one shop every Saturday, however two weeks ago I did one big shop for two weeks. We are officially out of all fresh produce, and I think the kids believe our house is completely devoid of food. Don’t worry, it’s not that bad. In fact as I have lunch and dinner panned for the next two days, I am still planning to wait until my usual Saturday trip. But baking was in order to find something for these kids to snack on. Thank goodness I always have enough baking stuff to find something to make. These fit the bill nicely, as I had everything to make them.
Recipe from Allrecipes
- 3 cups oats
- 1/2 tsp salt
- 1 cup boiling water
- 2 1/2 Tbsp. Chia seeds
- 1/4 cup water
- 1/3 cup water
- 1/4 cup vegetable oil – Or Canola
- 1/3 cup honey
- 3 Tbsp. Agave Nectar
- 1 tsp. vanilla extract
- 1 tsp. lemon extract
- 1/2 tsp. lemon zest
- Mini Loaf pan and cooking spray
- Combine 1/4 cup water and chia in small m=bowl and set aside.
- In medium-sized mixing bowl combine oats, salt and boiling water. Air in oil, honey, agave, extracts and lemon zest.
- Spray a mini loaf pan with cooking spray. Evenly divide oats between loaf pans and press down with a spatula.
- Bake for 25 minutes at 325 degrees.
- Eat and enjoy!
When I think of carrots I get much more excited about something like cake. Or muffins, even carrot donuts would be great. Not a vegetable I would choose at a buffet for a vegetable with dinner. But their easy, the kids love them. Therefore, we have them quite a bit. It’s not even that I dislike them. I just find them a tad boring. At least they add a nice bit of color to the plate. These carrots though, these carrots were great. The cumin seed added so much flavor. Boring carrots, no more, with a simple dash of a few extra seasonings this side has been transformed into a recipe with a lot more life.
Recipe from Sobeys Inspired Magazine Holidays 2010
- 10 carrots, peeled and sliced
- 4 tsp. butter
- 4 tsp. honey
- 1/2 tsp. salt
- 1/4 tsp. ground cumin
- 4 tsp. toasted sesame seeds
- 1 Tbsp. toasted cumin seeds
1. Cook carrots in boiling water for about 5 minutes. You want them to be quite firm. Drain.
2. Melt butter with honey in same pot. Add salt and cumin. Return carrots to pot and cook for about 5 minutes, or until they are fork tender.
3. Toss with sesame and cumin seeds.
4. Eat and enjoy!