Oatmeal Cups a Healthy Breakfast Muffin reinvented

Let me share with you a wonderful recipe I stumbled upon on Facebook for some healthy, NO SUGAR, NO FAT muffins. These are great for your quick on the go mornings.

These are my little version with walnuts, dark chocolate chips, craisins and raisins.  The best is there is no flour, no added sugar and no fat.

Oatmeal Cups (adapted from www.fb.com/FitfabulousLife)

Ingredients:
• 1 egg
• 1 teaspoon vanilla extract
• 1 cups applesauce, unsweetened
• 1 banana, mashed
• 1/4 cup honey
• 2 1/2 cups, Old Fashioned rolled oats
• 1/8 cup chai seeds (optional)
• 1 tablespoon ground cinnamon
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups milk
• Optional toppings: blueberries, raisins, walnuts, chocolate chips, pomegranate seeds.

Directions
Preheat oven to 350 degrees.
Mix eggs, vanilla, applesauce, banana and honey together in a bowl. Add in oats, cinnamon, baking powder, salt and mix well with wet ingredients. Finally pour in milk and combine. Line a 12 cup muffin tin with paper liners.
Divide mixture evenly into muffin tin cups. I used a 1/4 measuring cup, measure just a tad under 1/4 cup to make 12 servings. Add the toppings. 

Bake 25-30 minutes until a toothpick in center comes out clean. Cool and enjoy or freeze them in gallon freezer bags

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.

Super Moist Blueberry Muffin

No... seriously... the 'moistiest' muffins ever.... and now Melanie's new favourite! 

....and you won't believe the ingredients and methods that will achieve this!

Ta da! Now check out below... from one of my favourite healthy eating bloggers. 

Insanely Good Blueberry Oatmeal Muffins

(adapted from Skinnytaste.com)

Servings: 12 • Serving Size: 1 muffin 

Calories: 127 • Fat: 2.3 g • Protein: 2.8 g • Carb: 28.4 g • Fiber: 2.2 g • Sugar: 17.3 g

Ingredients:
•1 1/2 cups Quaker quick oatmeal
•1 cup unsweetened almond milk (or skim milk)
•1/2 cup brown sugar, packed
•2 tbsp agave (or sugar, honey)
•1/2 cup unsweetened applesauce
•2 egg whites ( I used one whole egg)
•1 tbsp oil
•1 tsp vanilla extract
•1/2 cup white whole wheat flour
•1 tsp baking powder
•1/2 tsp baking soda
•1/2 tsp salt
•1 cup fresh blueberries
•baking spray

Directions:

Preheat oven to 400°. Line a muffin tin with liners and lightly spray with oil.

Place oats in a food processor or chopper and pulse a few times. Soak oats in milk for about 30 minutes. 
In a medium bowl combine brown sugar, agave, apple sauce, vanilla, egg whites, oil and mix well.
In a third bowl combine whole wheat flour, salt, baking powder, baking soda and whisk to combine.
Combine oats and milk with sugar, applesauce mixture and mix well. Slowly add in the dry ingredients and mix until just incorporated. Fold in blueberries.

Spoon into the muffin tin and bake for 22-24 minutes. 

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.

Dr. Oz Whey Protein Powder Muffins

I wanted to get a lot more protein in my morning muffins... so I did some web searching and found this recipe.
I am a big fan of Dr. Oz, so I decided to try these... they taste a lot like their Whey Protein ingredient, so you need to like the taste to enjoy them. To 'mask' the taste for my daughter and even more protein for both of us, we just added some peanut butter and warmed them up in the morning and they were delicious served that way.

Super Protein Muffins from Doctor Oz

Ingredients
3/4 cups old-fashioned rolled oats
3/4 cup whole-wheat flour
1 1/2 tbsp ground flaxseed
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 scoops vanilla protein powder
2 eggs
1/2 cup unsweetened apple sauce
2 tsp vanilla extract
2 tsp lemon extract
1/2 tsp Stevia
1/2 cup low-fat plain yogurt

Directions
Preheat the oven to 400°F. Grease 12-cup muffin tin.

In a medium bowl, mix together the oats, flour, flax seeds, baking powder, baking soda and salt. Set aside.

In another bowl, blend together the rest of the ingredients. Quickly incorporate the dry and wet mixtures and distribute into the prepared muffin tin.

Bake for 15 minutes until a toothpick inserted into the middle of a muffin comes out clean.(mine burned a little bit, so watch the time)

Muffins are about 200 calories and contain 15 grams of protein. Pretty good, I'd say!

Banana Blueberry Flax Muffins

Let me introduce you to breakfast in a muffin!

This is a great way to include all the things you want to get in a breakfast. Whole grain, flax, bananas and blueberries! Potent and packed for a morning of success!

Here's the recipe, I followed the steps and added some blueberries for punched up antioxidants.

Banana Blueberry Flax Seed Muffins

Adapted from http://www.food.com/recipe/banana-flax-muffins-332699

Makes 12 muffins

3 large bananas

3/4 cup sugar

1 cup ground flax seeds

1 egg

2 -3 tablespoons milk

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups flour

1 cup of frozen blueberries

Directions:

Preheat oven to 375°F. Mash bananas. Mix bananas, flax and egg.

Mix dry ingredients together and add. If needed add milk, one tablespoon at a time. It depends on the size of your bananas and the consistency. Add frozen blueberries at the end.

Fill greased muffin tins. Bake for 20 minutes.

Even more things to bake with a 20 inch Zucchini- Part 2- Zucchini Banana Chocolate Chip Muffins

Now for Part 2 of the wonderful world of leftover shredded zucchini! I actually started shredding the zucchini for the loafs from the other day and had so much leftover, I had to make another healthy recipe. So here I present to you- Zucchini Banana Chocolate Chip Muffins.

Here's a real nice closeup of the ingredients- BEFORE.

 and delicious AFTER.  Now here's how to get there:

Skinny Zucchini Banana Chocolate Chip Muffins

(Adapted from http://www.ambitiouskitchen.com/2013/08/skinny-zucchini-banana-chocolate-chip-muffins-healthy-low-fat/)

Ingredients

    1 1/2 cups whole wheat pastry flour

    1 1/4 teaspoon baking powder

    1/2 teaspoon baking soda

    1 1/2 teaspoons ground cinnamon

    2 small to medium ripe bananas, mashed

    1 teaspoon melted coconut oil

    1/4 cup honey

    1 teaspoon vanilla

    2 egg whites

    1 cup shredded zucchini (about 1 medium zucchini)

    2 tablespoons unsweetened applesauce

    1/3 cup nonfat plain greek yogurt (I used Fage)

    1/2 cup mini or regular chocolate chips (I like mini)

Instructions

Preheat oven to 375 degrees F. Line 12-cup muffin tin with cupcake liners and generously spray inside of liners with nonstick cooking spray.

Squeeze shredded zucchini of excess water with a paper towel! This is an important step.

In medium bowl combine flour, baking powder, baking soda, and cinnamon; set aside.

In bowl of an electric mixer, add mashed banana, oil, honey, vanilla and eggs; mix until smooth. Add in zucchini, applesauce, and yogurt and beat again until well combined. Slowly mix in dry ingredients until just combined. Remember not to over mix the batter — we want moist muffins! Gently fold in 1/2 cup of chocolate chips.

Evenly divide batter into muffin cups. The batter will probably reach the top of each muffin liner, but that’s okay — we’re making big muffins! Alternatively you can reduce the size and bake 15 muffins. Bake for 20-25 minutes or until toothpick inserted into the middle comes out clean. Enjoy!-

Nutrition Information (makes 12 muffins)

Serving size: 1 muffin Calories: 153 Fat: 4.4g Carbohydrates: 27.2g Sugar: 12.6g Fiber: 3.0g Protein: 4.3g

So golden brown with flecks of green!

Ok, couldn't wait, these ware warm from the oven. These were totally awesome and delicious and very nutritious, low fat, high flavour treat!

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.

Healthy Muffin Time- Whole wheat banana blueberry pecan muffin

Healthy Muffin Time!

Last year I posted a supermoist recipe for these muffins, here's the link http://simmerandglimmer.blogspot.ca/2012/06/super-moist-banana-blueberry-muffin.html

I mentioned that they were very big and that I could make 24 muffins instead... so this is what I did this time to revamp the recipe.

Oh yeah, gotta new Betty Crocker mixing bowl at Dollarama.

Check out how happy my ingredients are! Whole wheat flower, bananas and blueberries, all smiling in there!

This time, I added some pecans for extra crunch and nutrition. Melanie, my assistant, chopped them in the hand chopper. Merci!

This time I made 24 muffins, some in square muffin tins.

See!

... and some in round muffin tins too. All happy and nutritiously posing for the photo. I always double muffin recipes and freeze half for later- just don't forget them in your freezer for 6 months!

Update on Chocolate Chocolate Chip Banana Muffins

I amde these and posted them last March, but I made them again recently because my sister and Stephanie were coming over to look through Melanie's old toys and books to see what they could take home- recycle, right?

Well here they are again...

 

Nice presentation eh? It's actually a 'candle tray'. I followed this recipe.

http://simmerandglimmer.blogspot.ca/2012/03/chocolate-chocolate-chip-banana-muffins.html.

But this time I added about 1/3 cup of walnuts.

They were soooo good, especially when you reheat them in the microwave for just a few seconds.


I think Stepahnie really liked them too!  She smiled!

Is a square muffin still a muffin?

Is a square muffin still a muffin? That is the question.

I took my favourite Banana Blueberry muffin http://simmerandglimmer.blogspot.ca/2012/06/super-moist-banana-blueberry-muffin.html and I decided to use my new Pampered Chef square 'brownie' pan. And so, here you have... square muffins.

Here it is... it's not just for brownies, I have tried mini cheesecakes and now muffins... what's next? How about mini egg tarts?

Here's my other new Pampered Chef tool that I love... it's a masher. I used it here for my bananas, but it would be good for potatoes and avocados too.

So here you have the baked results... They come out real big... so it's a meal for sure. The bonus about this pan is the curved bottom ledge. It acts as a handle so that when you take it out of the oven you don't accidentally stick your thumbs in it. I love it! And guess what? A square muffin is still a muffin, in my opinion at least!

Super Moist Banana Blueberry Muffin

These muffins are super moist and I love all the fruits- bananas and blueberries and I used all whole wheat flour.

Banana Blueberry Muffins

(adapted from http://www.eatingwell.com/recipes/banana_blueberry_muffins.html)

Makes 24 regular size muffins

Ingredients:

3/4 cup nonfat or low-fat buttermilk

3/4 cup packed light brown sugar

1/4 cup canola oil

2 large eggs

1 cup mashed ripe bananas (about 3 medium)

2  1/4 cups whole-wheat pastry flour

1 1/2 teaspoons baking powder

3/4 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1 1/4 cups blueberries, fresh or frozen

Preparation:

1.            Preheat oven to 400°F. Coat  two 12 (1/2-cup) muffin cups with cooking spray or line with paper liners. Whisk buttermilk, brown sugar, oil and eggs in a large bowl. Stir in mashed bananas.

2.            Whisk whole-wheat pastry flour, all-purpose flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl.

3.            Fold the dry ingredients into the wet ingredients and stir until just combined. Fold in blueberries. Divide the batter among the prepared muffin cups (they will be full).

4.            Bake until the tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean, 20 minutes. Cool in the pan for 10 minutes, then remove and let cool on a wire rack for at least 5 minutes more before serving.

Nutrition:

Per muffin: 115 calories; 3 g fat, 20 g carbohydrates; 6 g added sugars; 2 g protein; 2 g fibre