healthy blueberry muffins

I’m not a fan of white cakey blueberry muffins, but I LOVE blueberries and muffins so I went on a search to find a healthier option (we have so many blueberries!). My ingredient requirement included oats, brown sugar, a small amount of butter and whole wheat flour. This Blueberry Oatmeal Muffin recipe met almost all of the requirements and they taste amazing!

Here’s the recipe if you want to give them a try:

You’ll need:

  • 1 cup oats
  • 1 cup all purpose flour (I substituted 1/2 cup whole wheat flour; 1/2 cup all purpose white flour)
  • 1/2 tsp baking soda
  • 3/4 cup brown sugar
  • 1/4 cup melted butter
  • 1 cup buttermilk (I didn’t have any so I added 1tbsp lemon juice to one cup of milk; let stand for 5 mins so it has time to curdle)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 egg beaten
  • 1 cup blueberries

Then you:

  1. Preheat oven to 400F.
  2. Combine oats and buttermilk in a small bowl and set aside.
  3. In another bowl mix together flour, soda, salt, powder and sugar.
  4. Add egg and butter to wet oat mixture and mix well.
  5. Add oat mixture all at once to dry mixture and combine until you can’t see anymore dry bits.
  6. Fold in blueberries.
  7. Scoop batter into muffin cups.
  8. Bake for 20 mins.

Eat as soon as they come out of the oven! Yum!

chewy peanut butter cookies

I recently swapped cookbooks with my neighbour Daphne - I borrowed her Get It Ripe: A Fresh Take on Vegan Cooking and Living"" in exchange for my fave Grazing: Portable Snacks and Finger Food for Anytime, Anywhere"". Great idea right?!

Now for the record I'm not vegan, but as I was flipping through the pages I decided to challenge myself to a week of no meat. It was so inspiring to see all of these veggie recipes that I just had to give some of them a try. I kept fish on the menu because I'm still nursing L'il E and I think I would fall over and die if I went exclusively veg. So it's been two weeks and I'm still challenging myself (I'm loving it actually). This won't be a forever thing, but for now it's a right now thing and I'm feeling great.

Anyway, back to the cookbook; it was recommended that I try the recipe for chewy peanut butter cookies and they are ah-mazing! No sugar or butter = no guilt (right?!). Try them yourself!

You'll need:

  • 2 cups spelt flour (I used 1 cup white and 1 cup whole wheat)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup natural peanut butter
  • 1 cup maple syrup
  • 1/3 cup olive oil (I know weird, but you can't taste it)
  • 1 tsp vanilla extract (I'm out so didn't use it)
  • 1/3 cup chopped peanuts (didn't have any, but it's optional)
  • 1/2 cup chocolate chips (a must!)

Then you:

  1. Preheat oven to 350F
  2. Whisk flour, salt and baking soda together. Mix in the peanut butter, syrup, oil and vanilla until you don't see anymore flour. Fold in peanuts and chocolate chips.
  3. Drop spoonfuls of batter onto an ungreased cookie sheet and press down on them gently with a fork.
  4. Bake for 12 minutes and let cool.

Yummy and guilt-free!

May 06, 2011 — Alanna Banks

zucchini lemon walnut muffins

Image source

Now that I'm on maternity leave I've taken to baking a little more than usual. My latest baking adventure was zucchini lemon walnut muffins from Grazing: Portable Snacks and Finger Food for Anytime, Anywhere by Julie Van Rosendaal (yes I think I've made almost everything in this cookbook). The muffins turned out beautifully but sleep deprived 'ol me missed one crucial ingredient...SUGAR. We ate a few but I ended up tossing the rest. I intend on making them again (with sugar) because they did taste delicious. If you feel like making them yourself I've included the recipe below or just go out and buy the book.

Here's what you need:

  • 2 cups flour (I used half white and half whole wheat)
  • 3/4 cup sugar (don't forget this important ingredient)
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup milk
  • 1/4 cup canola oil
  • 2 eggs
  • grated zest of 1 lemon
  • 2 cups grated unpeeled zucchini (I hate zuccini but it tastes great in muffins, loaves and cakes!)
  • 1/2 cup chopped walnuts

Then you:

  1. Preheat oven to 400F
  2. Combine flour, sugar, baking powder, baking soda, cinnamon and salt in a large bowl.
  3. In a small bowl whisk together milk, eggs, oil, and lemon zest then add flour mixture as well as grated zucchini and walnuts. Stir until combined.
  4. Spoon batter into muffin cups and bake for 20-25 minutes until golden brown and springy to the touch.