Oat Bran Banana Muffins

In another on my series of healthy option muffins, I’ve created a variation using Oat Bran. These are really good because they come out much blonder and not as sweet as some others. They also feel more like a treat than a healthy option. 

Ingredients

  • 3/4 cups plain flour
  • 1/2 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup oat bran
  • 1/4 cup granulated white sugar
  • 2 mashed ripe bananas
  • 1/4 cup milk
  • 1 large egg
  • 2 tablespoons oil
  • 1/2 teaspoon vanilla extract

Method

For the mixing in this recipe, I just used a spoon, rather than using an electric mixer or a blender. It’s really quick and easy. 

  • Preheat oven to 400°F / 180°C / 150°C Fan assisted ovens. Line 6 muffin cups with muffin papers.
  • Mix all the dry ingredients in a large bowl.
  • In a separate bowl, mix all the wet ingredients.
  • Mix all the wet ingredients into the dry ingredients, don’t over mix.
  • Spoon batter into prepared muffin cups, dividing equally. 
  • Bake muffins until tops are golden brown and tester inserted into centre comes out clean, about 15-20 minutes.
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Wheat germ Apple Spice Muffins


These apple muffins are packed full of healthiness and goodness. I adapted these from the wheat germ banana muffins, and I think the are amazing. I have started having muffins for a great healthy breakfast on the go.

Ingredients

  • 1 1/2 cups plain flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons ground Cinnamon
  • 1/8 teaspoon All Spice
  • 1/8 teaspoon ground Nutmeg
  • 1 1/2 cups wheat germ
  • 1 cups dark brown sugar
  • 2 large Bramley/Cooking apples
  • 1/2 cup milk
  • 2 large eggs
  • 1/2 cup plain unsweetened yoghurt
  • 1/3 cup of oil
  • 1 teaspoon vanilla extract

Method

Preheat oven to 400°F / 180°C / 150°C Fan assisted ovens (rather err on the side of slightly cooler, they burn easily). Line 12 muffin cups with muffin papers. You may want to spray non stick spray on the inside of the muffin papers to stop them sticking .

Chop one of the apples into small chunks. These will go straight into the mixture and need to be small enough to cook through in the muffins. Core and peel the other apple and blend it into a purée in a blender.

Sift the flour into medium bowl. Mix in wheat germ. Combine sugar, puréed apple, milk, eggs, yoghurt and vanilla extract in large bowl and whisk to blend. Mix in dry ingredients. Finally add the chunks of apples to the mixture and spoon into the muffin tins.

Bake muffins until tops are golden brown and tester inserted into center comes out clean, about 20-25 minutes.

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Wheat Germ and Banana Muffins (a healthy version of banana muffins)

I have always been a fan of bran muffins, and after a hunt through many different shops I found out that you can’t get plain bran, and that wheat germ is a much healthier option. It’s rich in vitamin E and lots of other healthy bits, and it’s high in fibre. That combined with banana muffins and it’s amazing. The original recipe is from epicurious, but I made some liberal changes that make them a tiny bit healthier and they are super yummy.

Ingredients

  • 1 1/2 cups plain flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 cup wheat germ
  • 3/4 cups dark brown sugar
  • 1 1/2 cups mashed ripe bananas (about 3)
  • 1/2 cup milk
  • 2 large eggs
  • 1/2 cup plain unsweetened yoghurt or 1/3 cup of oil
  • 1 teaspoon vanilla extract

Method

Preheat oven to 400°F / 180°C / 150°C Fan assisted ovens (rather err on the side of slightly cooler, they burn easily). Line 12 muffin cups with muffin papers, if you use yoghurt instead of oil, you will need to spray non stick spray on the inside of the muffin papers to stop them sticking (The original recipe said 16, but I like big muffins).

Sift the flour into medium bowl. Mix in wheat germ. Combine sugar, bananas, milk, eggs, yoghurt and vanilla extract in large bowl and whisk to blend. Mix in dry ingredients.

Spoon batter into prepared muffin cups, dividing equally. The mixture is quite runny, but you can fill the muffin cups past 3/4 full and they aren’t likely to overflow.

Bake muffins until tops are golden brown and tester inserted into center comes out clean, about 20-25 minutes.

Apple, Carrot and Walnut Muffins

 

If you were wondering where I’ve been, we moved house. I’m in the new house and the world is a wonderful place. The house is just perfect and we’ve been settling in well, except for the usual moving in issues (like figuring out how to stop the oven from burning everything). We’ve been gardening and started our very own vegetable patch with all our favourites, which includes carrots. With this in mind, I was looking for a simple yummy recipe for carrot muffins. This recipe is a bit fiddly, it seems really easy but it is super easy to mess up, I’ve tried this a few times before getting to the exact formula that works for me. It’s based on the recipe from Food.com with a few tweaks to make it work for me.

I apologise for the bad quality photo, I still need to unpack my camera and accessories.

Ingredients:

  • 3 cups self raising flour
  • 1/2 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/8 teaspoon allspice
  • 1/8 teaspoon nutmeg
  • 2 eggs
  • 1/2 cup oil
  • 1 cup carrot, grated (about 4-5 medium carrots) If you are using a blender you just need to chop these into chunks that your blender can handle
  • 1 cup apple, peeled and grated (this is about 2 medium sized apples worth)  If you are using a blender, the apples just need to be peeled and cored
  • 1 cup walnuts, chopped

Directions:

  • Preheat oven to 400°F/200°C (around 180°C for fan assisted ovens).
  • I used my blender and blended the chopped carrots, apple pieces, spices, salt, sugar oil and eggs and blended until smooth.
  • I then mix it into a bowl with the remaining ingredients. If the mixture is dry grate in some extra carrot. This also gives the muffins a great chunky texture
  • Pour batter into greased or paper-lined muffin cups.
  • Bake for 20 to 25 minutes.
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Super Chocolate Muffins

A super Chocolate MuffinI am a lover of chocolate, but I am nothing compared to the crazy chocolate lover in my house. She’s been having a bit of a hard time at work, so I decided to bake these little treats to cheer her up. Of course, when going hunting for recipes, I go straight to Pinterest. I logged onto Pinterest, searched for chocolate muffins, and found the most yummy looking ones. I tried them out as soon as I could and here they are. As usual I’ve added my notes and comments on what I did when making them, but the original recipe can be found here. Let me just preface the recipe by saying it is a bit complicated, but well worth it.

Ingredients

  • ¾ stick (85g) Unsalted butter (I used baking margarine)
  • 4 ounces (115 g) chocolate, coarsely chopped (I used milk chocolate)
  • 2 cups (256g) all-purpose flour
  • 2/3 cup (134g) granulated sugar
  • 1/3 cup (43g)  unsweetened cocoa powder, sifted (I couldn’t find unsweetened cocoa powder, so I used 1/2 Bourneville cocoa, 1/2 normal cocoa)
  • 1 tablespoon baking powder (this seemed like a lot, but I did double check and it is what the recipe says)
  • ½ teaspoon baking soda
  • 284ml buttermilk (a standard size tub)
  • 1 large egg
  • 1 teaspoon vanilla extract

Equipment:

  • 12-cup muffin pan

Method:

Center a rack in the oven and preheat the oven to 375 °F (190 °C). Butter or spray the 12 molds in a regular size muffin pan or fit with paper muffin cups. Place the muffin pan on a baking sheet.

Melt the butter and half the chopped chocolate together in a bowl over a saucepan of simmering water. Remove from the heat.

In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the buttermilk, egg and vanilla extract together until well combined. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Do not overmix the batter. Stir in the remaining chopped chocolate. Divide the batter evenly among the muffin cups. (I was pleasantly surprised that it actually did make 12 standard size muffins)

Bake for about 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

Banana Nut Muffins

All my love for banana bread is transferred into these smaller yummy versions with nuts. At least with these I can convince myself that they’re a little healthy because bananas are good for you. And you don’t need a mixer for it. I love recipes where I can use a spatula or wooden spoon to mix by hand because they make me feel all home-makery (which I am very far from). The original recipe is here, but I’ve amended and added as usual.

Ingredients

  • 3 or 4 ripe bananas, mashed
  • 1/3 cup melted butter
  • 3/4 cup sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • Pinch of salt
  • 1 1/2 cup of flour
  • 1 cup chopped walnuts (toasted or raw)

Equipment

  • 12-cup muffin pan

Method

Prepare the muffin tin. Preheat the oven to 350°F (175°C).

With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.
Mix in the sugar, egg and vanilla.
Sprinkle the baking soda and salt over the mixture and mix in.
Add the flour, mix until it is just incorporated, don’t over mix. Fold in the chopped walnuts.
Pour mixture into a prepared muffin tin. Bake for 25-30 minutes.

Recipe makes 12 standard size muffins.

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