Banana Cranberry Oatmeal Pecan Crunch Topped Muffins

  ... Now that's a mouthful.... of seriously good morning 'on the go' eating....

I adapted this recipe from a Robin Hood flower recipe I found on line. The addition of the pecan-oatmeal crumble on top just sends them over the edge of yummy!

The original recipe called for 12 muffins, but I stretched mine to make 18 muffins.

Got some pecans ready...

Mixed some melted butter, brown sugar and oats...

...added my chopped pecans...

...and just sprinkled on top for some crunchy goodness!

Now here's the recipe:

 

Banana Cranberry Oatmeal Pecan Crunch Topped Muffins

Adapted from (http://www.robinhood.ca/Recipes/Muffins-Biscuits-Quick-Breads/Oat-Muffins/Cranberry-Banana-Oat-Muffins)

Makes 18 muffins

Ingredients:

1 1/4 cups   (300 mL)  Whole Wheat All Purpose Flour

1 1/4 cups   (300 mL) Quick Oats

2/3 cup   (150 mL) sugar 

1 1/2 tsp   (7 mL) baking powder 

1 tsp   (5 mL) baking soda 

1/2 tsp   (2 mL) salt 

1   egg 

2 cups   (500 mL) banana, mashed 

1/3 cup   (75 mL) butter, melted 

1 cup   (250 mL) dried cranberries 

 

Directions:

1.       COMBINE first six dry ingredients in mixing bowl. Mix well.

2.       BEAT egg, banana and melted butter together until smooth.

3.       ADD banana mixture to dry ingredients. Stir just until moistened. Stir in nuts, if desired.

4.       FILL greased muffin cups 3/4 full.

5.       Now here is where I adapted a little bit.. I chopped some pecans, added some brown sugar, oats a bit of melted butter to make a crumble top to sprinkle on each muffin.

6.       BAKE at 375ºF (190ºC) for 20-25 minutes, or until top springs back when lightly touched.

Banana Cranberry Whole-Grain Breakfast Muffins

On my quest for the perfect breakfast on the go (that' not a smoothie)- I present to you this really moist and super delicious - MY FAVOURITE- Morning Muffin!

I found the recipe on line, an episode of the Marilyn Dennis show. Funny though, I never took Kate Gosselin as a muffin maker!

Banana Cranberry Whole-Grain Breakfast Muffins
(adapted from http://www.marilyn.ca/Celebrities/segment/Daily/October2013/10_01_2013/KateGosselin2)


This recipe notes that it makes 10 – 12 muffins - but that's a lie, it makes 24 good size muffins!

Ingredients:

• 3 cups ripe mashed bananas
• 1 cup whole wheat flour
• 1 cup quick-cooking oats
• ¼ cup ground flaxseed meal
• ½ cup wheat germ
• 3 eggs
• ½ cup pure maple syrup
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• ½ teaspoon salt
• 2 teaspoons vanilla extract
• 1 tablespoon cinnamon
• ½ cup canola oil
• ¾ cup dried cranberries
• 2 tablespoons crushed pecans

Instructions:

Preheat often to 350 degrees

Grease muffin tin with non-stick spray.

In a large bowl, combine the bananas, flour, oats, flaxseed meal, wheat germ, eggs, maple syrup, baking powder, baking soda, salt, vanilla, cinnamon, and oil. Mix well using a hand mixer. Once mixed, stir the cranberries into the batter by hand.

Measure and pour about ½ cup batter for each muffin into prepared muffin pan. Top each muffin with about ½ teaspoon of crushed pecans.

Bake for 25 – 28 minutes or until a toothpick comes out clean. Allow to cool in the pan for 1 to 2 minutes before removing.

 This muffin is loaded with good for you ingredients... including 10 smashed bananas!

The addition on chopped pecans on top makes for a nice added texture in your morning muffin.

Can you see the moistness??? Chunks of banana and cranberries... try them, you won't be disappointed.

Christmas Baking Time- Cranberry Walnut Oatmeal Cookies

I love Christmas Baking time. It brings me joy, knowing I will be sharing these goodies with family and friends. This year, as in previous years, I will be focusing on healthier ingredients. This recipe fulfills my goals, it contains: oatmeal, walnuts and cranberries. I brought them to a pot luck Christmas party and they were a hit! 

 

 

Cranberry Walnut Oatmeal Cookies

(adapted from http://happyhourprojects.com/holiday-baking-cranberry-walnut-oatmeal-cookies/)

Ingredients

•2 sticks (1 cup) softened

•1 c. sugar ( I used 1/2 cup)

•1 c. brown sugar

•2 eggs

•1 tsp. vanilla

•2 c. flour

•3 c. quick cook oats

•1 tsp. baking soda

•1 tsp. salt

•½ tsp. cinnamon

•1 c. dried cranberries

•1 c. chopped walnuts

Instructions

1.Preheat oven to 375F.

2.Cream together butter, sugars, eggs, and vanilla.

3.In a separate bowl, sift together flour, salt, cinnamon, baking soda and oats.

4.Stir your oat mixture into your wet ingredients a little at a time until well-blended.

5.Stir in cranberries and walnuts.

6.Drop by tablespoons onto a baking sheet lined with parchment paper. (About the size of a walnut.)

7.Bake for 8-10 minutes. Baking times will always vary with your altitude and weather pressure, so keep a close eye on new recipes to find the ideal baking time for your oven! Less cooking time will yield a softer and chewier cookie – if you prefer your cookies more crunchy, try baking them on the longer side.

 

To make them nice, round even shapes, I used a small ice cream scooper to portion them out.

This recipe yields 4 dozen cookies.

 

More Muffin Love- Whole Wheat Applesauce Oatmeal Cranberry Dark Chocolate Muffins

... now that's a mouthful! The title... and this delicious picture!

I needed to use some applesauce, and I love to bake, so what better idea then...
Whole Wheat Applesauce Oatmeal Cranberry Dark Chocolate Muffins. I adapted it from the recipe below.

Applesauce Oatmeal Muffins

(adapted from http://lowfatcooking.about.com/od/muffins/r/appsaucemuffins.htm)

Ingredients:

•1 1/4 cups whole wheat flour

•1 1/4 cups oats

•1 tsp baking powder

•1/2 tsp baking soda

•1/4 tsp salt

•1/2 tsp cinnamon

•1 cup unsweetened applesauce

•1/2 cup low-fat buttermilk

•1/2 cup firmly packed brown sugar

•2 tbsp canola oil

•1 large egg, lightly beaten

•1/2 cup raisins (so instead, I used some dark chocolate and cranberries)

Preheat oven to 400 degrees.

Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray. 

In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in raisins. Fill muffin cups 2/3 full. 

Bake for 16-18 minutes.

Per muffin: Calories 208, Calories from Fat 37, Total Fat 4.1g (sat 0.6g), Cholesterol 18mg, Sodium 123mg, Carbohydrate 37.4g, Fiber 3.8g, Protein 5.4g

A 1/2 cup of dried cranberries.

A half cup of dark chocolate chips.

And there you have it! Delicious muffins for the whole family.

My first attempt at Biscotti

Yup, this was my first attempt at making Biscotti.... and let me tell you.... they turned out real good! So here are the details.

Biscotti is a healthy alternative during the Holidays as they are made with very little fat and you can fill them with healthy things such as almonds and cranberries.

Here's the recipe I tried:

Cranberry-Almond Biscotti

Adapted from http://www.foodandwine.com/recipes/cranberry-almond-biscotti

Ingredients:

1 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

2 large eggs

3/4 cup sugar

3 tablespoons unsalted butter, melted and cooled

1/4 teaspoon almond extract

1 cup dried cranberries

1/2 cup almonds, coarsely chopped (2 1/2 ounces)

1.Preheat the oven to 350°. Line a large baking sheet with parchment paper. In a bowl, whisk the flour with the baking powder and salt.

2.In a medium bowl, beat the eggs with the sugar at medium speed until pale and creamy, about 3 minutes. Beat in the butter and almond extract. Pour the egg mixture over the dry ingredients and stir until combined. Stir in the dried cranberries and almonds.

3.Using lightly floured hands, shape the dough into 2 slightly flattened 10-inch logs on the prepared baking sheet. Bake for 30 minutes, or until golden. Let the logs cool slightly.

4.Using a sharp serrated knife, slice the logs 1/2 inch thick on the diagonal. Arrange the slices on the baking sheet cut sides up and bake for about 10 minutes, or until the biscotti are lightly browned and crisp. Let cool completely before serving.

SERVINGS: MAKES 2 DOZEN BISCOTTI

Nutritional Details for one cookie:

Calories 111 kcal, Total Fat 3.5 gm, Saturated Fat 1.2 gm, Protein 2 gm, Carbohydrates 18 gm.

I would definitively make these again, next time pecans and dried apricots or dried cherries and dark chocolate chips... ok stop me!!!

Cranberry Pistachio Dark Chocolate Bark

This is really delicious and 'good for you' and I think the addition of the roasted almonds actually makes it even better, gives it a deeper, richer taste!

Cranberry Pistachio Dark Chocolate Bark (adapted from Skinnytaste.com)

Ingredients:

•             4.5 oz shelled pistachios, coarsely chopped  (I topped it up with some roasted slivered almonds)

•             2.5 oz dried cranberries, coarsely chopped

•             7 oz dark chocolate bar (organic preferred)

Directions:

Place chocolate in a microwave-safe measuring cup; microwave at HIGH 1 minute or until chocolate melts, stirring every 15 seconds. Add  melted chocolate to nut mixture, stirring until just combined.

Spread mixture evenly on a jelly-roll pan lined with foil; freeze 1 hour. Break into pieces. Bark should be kept in an airtight container in the fridge or a cool room. It will keep for up to 3 weeks.

Servings: 14 • Size: 1 oz (roughly 3-1/2 x 3-1/2"  )

Calories: 126.6 • Fat: 8.1 g • Protein: 2.6 g • Carb: 15.3 g • Fiber: 2.1 g • Sugar: 10.7 g

Here's what it looks like after the chocolate is all melted and all the ingredients added and spread out on the foil.

Red Hearts and Love All Over!

Look at all this heart stuff! My parents spoiled us over the weekend.

My Mom filled bags full of healthy chocolates and fun stuff!

She just spoils us all!

This is what I brought to work to share with my colleagues on Valentine's Day- strawberries, blueberries, homemade dark chocolate pistashio, almond and cranberry bark (recipe to come) and a lovely Starbucks Cafe Misto with a Big 'Ol Heart.

This was the Valentine's Buffet at my home on Valentine's night. Beautiful hand-made cards, knit coasters, jewels, healthy chocolate and hearts and love from Brent and Melanie.

Melanie took one of our blank cards and put her own designs on the front.

But look at what she wrote inside... it took my breath away, it brought tears to my eyes. This is one of those 'cute daughter moments', she was just so honest with her emotions in this card... she's only 10! And she's my baby.... this is why you have children.

There is my beautiful girl with her love shirt and kiss pillow, a little kiss in her hand, and a big pink flower in her hair.

Our heart socks! Bet you can't tell which is my foot.... the smaller black one, the pink one is Melanie's size 10 foot.

Melanie and I showing our pink, red and hearts.

Family Love

For dinner, some heart shaped rice and sweet and sour chicken meatballs (recipe to come).

I even made a heart shapped cake for my loves!

I bought a heart-shaped mold a Dollarama- love what you can find there- and I found this delicious recipe for a Light Vanilla Cake... check it out.

Light Vanilla Cake (adapted from http://www.recipelink.com/msgid/3113483 )
2/3 cup sugar
1/4 cup margarine
2 tsp vanilla
2 eggs (medium sized)
1 cup all purpose flour
1 tsp baking powder
1/2 cup fat free milk

Preheat the oven to 350 F. Grease a round 8 or 9 inches pan (Baking pan). Beat the margarine & sugar together, until you achieve a creamy texture. Add vanilla & eggs & continue beating. In another bowl, mix the flour & the baking powder, & continue adding everything to the mix, adding the milk gradually while continue mixing. Put the mixture in the already prepared pan & bake for 25-30 minutes.

I added a thin layer of Light Cool Whip.

Then I cut strawberries 'length-wise' so that they look like hearts and layered them on top of the cake. It was really good and so festive for this Love Holiday- what a wonderful day it was!

More Healthier Christmas Baking Recipes- Almond Cranberry Bites

Almond Cranberry Bites (adapted from http://www.eatingwell.com/)

These are delicious. I love the Almond Extract Flavour, it makes them taste them so 'Almondy'.

Ingredients:

1/3 cup whole almonds

1/3 cup sugar

2/3 cup coarsely chopped dried cherries or cranberries ( I used cranberries)

2/3 cup all-purpose flour

2 tablespoon canola oil

1 large egg white

1/4 teaspoon vanilla extract

1/2 teaspoon almond extract

3 tablespoons dark chocolate chips

Directions:

1. Preheat oven to 350°F.

2. Grind almonds and sugar in a food processor to desired texture: a coarser texture will give you small almond pieces in the cookie; a fine grind will give great almond flavour without any crunch from the almonds. (Be careful to not overgrind: you will get almond paste.) Transfer the mixture to a large bowl. Add cherries/cranberries, flour and chocolate chips; mix to combine.

3. Add oil, egg white, and vanilla and almond extracts; mix with a wooden spoon until well incorporated.

4. Shape the dough into walnut-size balls with your hands or a small cookie scoop (about 1 rounded tablespoon each) and place 1 1/2 inches apart on a large, ungreased baking sheet.

5.Bake until the bottoms are golden (the top will stay white), 10 to 12 minutes. Transfer to a wire rack to cool completely.

Nutriotional Information per cookie:

101 calories

4 g fat

15 g carbohydrates

2 g protein

1 g fibre