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!

Raspberry Jam Cinnamon Muffins

Raspberry Jam MuffinsWhat is your families jam of choice? I like having a variety to choose from, fig is certainly a favourite, any flavour berry. All 3 of my kids, agree that the ultimate jam is Raspberry. So, we pretty much always have a super-duper Costco sized jar in the fridge. Then little smatterings of jars, of differing flavours, that I mostly get to keep to myself. Would I keep a big jar of raspberry if it weren’t for the tree munchkins, probably not. It does come in handy however when you randomly decide to bake up some muffins. In fact, there are many a recipe that I enjoy this jam in. So maybe it will be something that just continues to take up space in our fridge. These muffins were great by the way.

Recipe from 750 Best Muffin Recipes

  • 2/3 cup buttermilk
  • 1 egg
  • 1/2 cup granulated sugar
  • 1/4 cup butter, melted
  • 1 1/2 cups all-purpose flour
  • 2 1/2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/2 cup raspberry jam
  • Topping:
  • 1 Tbsp. granulated sugar
  • 1/4 tsp. cinnamon
  1. Beat together buttermilk, egg, melted butter and sugar. Add flour, baking powder, cinnamon and salt. Stir until just combined.
  2. Grease a 12 cup muffin tin. Equally divide 2/3 of the batter between muffin cups. Divide jam between muffins, place on top of batter. Top with remaining batter, and gently press down , to make sure all jam is covered.
  3. Mix together topping ingredients and sprinkle on top of muffins.
  4. Bake for 20 minutes at 400 degrees.
  5. Eat and enjoy!

 

Chocolate Banana Crinkle Muffins

Chocolate MuffinBaking week continues, with one of my most favourite and most often baked treats, muffins! A delicious chocolate concoction that you can get away with eating for breakfast! This one even has bananas in it, fruit, makes it even better. My kids love having muffins in the house, as this is usually their mid afternoon snack. We are still finishing up our homeschooling, egad! This is the first year that we have done school in June, usually we are done in May, so we need ourselves some muffins to power through work time!

Recipe from Averie Cooks – my muffins didn’t crinkle as much as her lovely pictures. Pop over to here blog and have a peek!

1 1/2 cups all-purpose flour
1 cup granulated sugar
heaping 1/4 cup unsweetened natural cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
pinch salt, optional and to taste
1 large egg
1/3 cup  vegetable oil
1/4 cup sour cream
1 tablespoon vanilla extract
1 1/2 cups ripe bananas (from about 3 medium/large bananas)
1 cup semi-sweet chocolate chips
Coarse sugar to sprinkle on muffin tops

1. Beat bananas in large mixing bowl. Add egg, oil, sour cream and vanilla.

2. Add dry ingredients and mix until combined. Fold in chocolate chips.

3. Grease a 12 cup muffin tin. Divide batter equally between cups and sprinkle each generously with coarse sugar. ( You can use granulated sugar, if you want).

4. Bake muffins, for 22 minutes at 350 degrees. Use toothpick to ensure they have cooked through to the middle. Let cool slightly and remove from muffin tin.

5. Eat and enjoy!

Cinnamon Swirled Muffins

IMG_8416Staying on budget for groceries can sometimes be a bit difficult. December is one of the harder months as I do a bunch of extra baking. We, or at least me, tend to go a wee bit overboard when planning the dessert table. What can I say I like variety. So when I find a recipe that sounds delicious and I have all the ingredients all ready it’s a shoe-in to get put on the week’s meal plan. The cookies and bars get put in the freezer for Christmas (after we have all taste tested them, of course), so I like to have things like muffins and scones for the kids to snack on.

Recipe found at The Spiced Life

  • For the muffin batter:
  • 1½ cups self rising flour
  • 1 tsp. baking powder
  • ¼ tsp. fine sea salt
  • ½ cup sugar
  • 1 large egg, lightly beaten
  • 1 cup milk
  • 7 T unsalted butter, melted
  • For the cinnamon swirl:
  • 1 Tbsp.  cinnamon
  • 6 Tbsp. brown sugar

1. Combine flour, baking powder, salt and sugar in large mixing bowl. Make a well. Place egg, milk , and butter in well. Fold to combine ingredients.

2. Mix together cinnamon and brown sugar.

3. Line 12 muffin cups with paper liners. Spray paper liners and top of muffin pan with non-stick cooking spray.

4. Place about a Tbsp. of batter in each muffin cup. Divide half of sugar mixture between cups. Top with remaining batter, then remaining cinnamon mixture. Use a butter knife to gently swirl.

5. Bake at 375 degrees for 20 minutes.

6. Eat and enjoy!