Tag: Muffins

Banana Oat Muffins
Recipes

Banana Oat Muffins

Sarah

Another day, another gluten-free oat muffin recipe. Easy to make and a good source of fiber is how I view it – a tasty, though not overly sweet, treat.

Banana Oat Muffins

Ingredients:

  • 2 cups rolled oats (gluten-free if needed)
  • 2 tsp pumpkin pie spice blend
  • 1 tsp baking soda
  • ¼ tsp fine sea salt
  • 4 ripe bananas, mashed
  • 1 large egg
  • ½ cup pure maple syrup
  • ¼ cup avocado oil
  • 1 tsp pure vanilla extract

Directions:

Preheat oven to 350°, and line a 12-count muffin tin with parchment paper liners.

Process the oats in a blender until they are finely crumbled, and then transfer them to a mixing bowl. Whisk in the pumpkin pie spice, baking soda, and salt.

In a second mixing bowl, whisk together the wet ingredients.

Add to he dry and stir till just blended.

Divide evenly between the tins.

Bake for 20 to 25 minutes, till golden on top and a knife comes out mostly clean.

Let it cool on a rack, then store tightly sealed on the counter.

Makes 12 muffins.

~Sarah

Blender Oatmeal Protein Muffins
Recipes

Blender Oatmeal Protein Muffins

Sarah

Oats are often overlooked in higher-protein diets, but they do provide a significant amount of fiber. Boost them with both protein powder and Greek yogurt for more protein. The muffins are moist and tender, and you don’t even notice the oats, as they are ground in the blender.

Blender Oatmeal Protein Muffins

Ingredients:

Directions:

Preheat the oven to 350°.

Line a 12-count muffin tin with parchment paper liners.

Add all the ingredients to a high-speed blender and process until smooth.

Divide between the tins.

Bake for 25 to 30 minutes, until golden brown on top and a knife inserted into the center comes out clean.

Once cooled, store tightly sealed and, for best results, refrigerate. They are pretty good chilled. Eat within 3 days for optimal flavor.

Makes 12 muffins.

~Sarah

Blueberry Muffins
Recipes

Blueberry Muffins

Sarah

I saw this recipe in an email from a Mennonite nursery/farm in Maryland, located across the river from us.

I didn’t do the final step, which was to dip the warm muffins in butter. I am not working that hard on a farm for that luxury. They are not overly sweet, but still quite a treat. Fresh summer blueberries shine in this recipe.

Blueberry Muffins

Ingredients:

  • 1¾ cups all-purpose flour
  • ¼ cup granulated sugar
  • 2½ tsp baking powder
  • ¾ tsp fine sea salt
  • 1 large egg
  • ¾ cup milk
  • 1/3 cup vegetable oil, such as avocado
  • 1 cup fresh blueberries, dry
  • 1-2 Tbsp granulated sugar

Directions:

Preheat oven to 400. Line a 12-count muffin tin with parchment liners.

In a mixing bowl, whisk flour, sugar, baking powder, and salt.

In a small mixing bowl, whisk egg, milk, and oil.

Add the wet ingredients to the dry, mixing until just combined.

Gently stir in the blueberries.

Divide equally between the tin.

Sprinkle a bit of the remaining sugar on top.

Bake for 20 to 25 minutes, ours took 21 minutes.’Let cool on a rack.

Store cooled muffins in a sealed container.

Makes 12 muffins.

~Sarah

Blender Gluten-free Cottage Cheese Blueberry Muffins
Clean Living · Recipes

Blender Gluten-free Cottage Cheese Blueberry Muffins

Sarah

3 weeks into our new place, I have found most of the kitchen boxes and have finally been cooking and baking. It’s so jarring when you can’t cook like one is used to. The movers put my blender in the basement, because that’s totally where it belonged….

An easy muffin recipe is what I was thinking of, that would have fiber rich oats and fresh blueberries, which are just coming into harvest in the United States in the south. As a base recipe this would work with chocolate chips and other flavors of extract.

If you like a smooth texture, run the oats thru the blender first, then proceed. I prefer a rustic texture so processed with the wet ingredients.

Blender Gluten-free Cottage Cheese Blueberry Muffins

Ingredients:

  • 2 large eggs
  • 1 cup cottage cheese
  • ½ cup pure maple syrup
  • ¼ cup avocado oil
  • 1 tsp pure vanilla extract
  • 2 cups rolled oats (gluten-free if needed)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • ½ tsp ground cinnamon
  • ½ cup fresh blueberries

Directions:

Preheat oven to 350° and line a 12 count muffin tin with liners, preferably metal or parchment paper.

Add all ingredients except for the blueberries into a blender, process until smooth. Stir in 1/3 cup blueberries.

Divide between the cups (about a ¼ cup batter per muffin).

Top with the remaining blueberries on top.

Bake for about 18 minutes, until golden on top.

Let cool on rack. Store sealed, eat within 2 days for best taste.

Makes 12 muffins.

~Sarah

Banana Honey Muffins
Recipes

Banana Honey Muffins

Sarah

These banana honey muffins are easy to mix up and bake and are a great way to use up ignored over-ripe bananas. Not too sweet and nicely moist. Be sure to measure your mashed bananas to ensure you are not short, as you will get a drier muffin.

Banana Honey Muffins

Ingredients:

  • 3-4 ripe bananas (1 1/3 cups mashed)
  • 1/3 cup honey
  • 1 large egg
  • ¼ cup avocado oil
  • ¼ milk
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp fine sea salt
  • 1 tsp baking soda
  • 1¾ cups of all-purpose flour

Directions:

Preheat oven to 350°. Line a 12-count muffin tin with parchment liners.

In a mixing bowl, whisk together the banana, honey, egg, oil, milk, vanilla, cinnamon, and salt until smooth.

Stir in the baking soda and flour till just mixed.

Divide between the cups evenly (use a 2 Tbsp disher)

Bake for 20 minutes and check; they should be lightly browned on top and not look wet.

Let cool for 5 minutes, then remove from the pan and let cool on a wire rack.

Note:

The muffins can be frozen in plastic freezer bags or glass containers. Thaw on the counter, covered,

Makes 12 muffins.

~Sarah