Category: Muffins

• 1 1/4 cups of rolled oats
• 1/2 cup almond flour
• 1/2 cup gluten free all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon cardamom
• 1/4 teaspoon salt
• 1/2 cup applesauce
• 1/3 cup maple syrup
• 1/3 cup coconut oil
• 2 tablespoons almond milk
• 1 tablespoon lemon juice
• 1 teaspoon vanilla
• 1 cup fresh or frozen pitted cherries, quartered
• 1/4 cup raw chopped almonds

1. Preheat oven to 350 degrees and line a 12 muffin tin with paper liners.
2. In a medium bowl, whisk together rolled oats, almond flour, flour, baking powder, cinnamon, baking soda, cardamon and salt.
3. In a small bowl, stir together apple sauce, maple syrup, coconut oil, almond mild, vanilla and lemon juice. Add wet ingredients to dry ingredients and stir to blend well.
4. Fold in cherries and almonds. Fill each muffin cup with 1/3 cup of batter.
5. Bake for 27 to 28 minutes or until toothpick comes out clean and edges are browned. Let muffins cool in pan for 10 minutes and then let cool on rack until completely cool.

Serves: 12

Source: Ricardo

Ingredients:

• 1 pound of sweet potatoes (about 1 large sweet potato
• 1 cup (140 g) whole wheat flour
• ½ cup (120 g) lightly packed brown sugar
• ½ cup (50 g) rolled oats
• ½ cup (30 g) wheat bran
• 1 tsp baking powder
• 1 tsp baking soda
• 1 pinch cinnamon
• 1 pinch nutmeg
• 1 pinch salt
• 2 eggs
• ¾ cup (180 ml) milk
• 1/3 cup (75 ml) canola oil
• 3 tbsp (45 ml) molasses
• 3 tbsp (30 g) raisins
• 2 tbsp chopped dried figs (about 2 dried figs)
• Toppings (optional)
• 2 tbsp rolled oats
• 2 tbsp pumpkin seeds
• 3 dried figs, each cut into 4 slices

Instructions:

1. With the rack in the middle position, preheat the oven to 350°F (180°C). Line 12 muffin cups with paper or silicone liners.
2. Pierce the sweet potato with a fork. Place on a plate and cook in the microwave oven for 6 minutes, turning halfway through cooking, or until tender. Let rest for 5 minutes. Cut the potato in half and scoop the flesh into a bowl. Coarsely crush with a fork to obtain about ¾ cup (180 ml) of mashed sweet potato purée. Set aside.
3. In another bowl, combine the flour, brown sugar, oats, bran, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
4. To the sweet potato purée, add the eggs, milk, oil and molasses. Beat with an electric mixer. On low speed, or with a wooden spoon, stir in the dry ingredients until just moistened. Add the raisins and dried figs. Spoon the mixture into the muffin cups.ToppingsSprinkle with the oats, pumpkin seeds and a fig slice, if desired.
5. Bake for 25 to 30 minutes or until a toothpick inserted into the centre of a muffin comes out clean. Unmould and let cool on a wire rack.

• 1 1/4 all purpose flour
• 1/2 cup wheat bran or whole wheat flour
• 2 tsp pumpkin pie spice
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup of pure canned pumpkin
• 1/2 cup plain low fat yogurt
• 1/2 cup pure maple syrup or honey
• 1/4 cup melted butter
• 1 egg
• 1 tsp vanilla
• 1 cup finely grated carrots
• 1/2 cup mini chocolate chips
• 1/2 cup chopped walnuts or pecans

1. Preheat the oven to 375 F. Lightly spray or line with papercups/parchment paper, a 12-cup muffin pan or a 9″ square baking pan. Set aside for now.
2. In a large bowl, combine flour, wheat bran/whole wheat flour, pumpkin pie spice, baking powder, baking soda and salt. Set aside.
3. 3. In a medium size bowl, whisk together the pumpkin, yogurt, maple syrup, butter or olive oil, egg, and vanilla. Stir in the grated carrots. Add in the wet ingredients to the dry ingredients, and stir using a wooden spoon until just moist. Fold in the mini chocolate chips and walnuts. The batter will be a bit thick.
4. Divide the batter evenly among the 12-muffin cups or pour all of the batter into the square baking pan. Place it into the oven and bake it for 20-22 minutes for the muffin pan OR 45-50 minutes for the square baking pan. Insert a toothpick into the center of the baked muffin, and if it comes out clean then it’s done! Cool completely, and slice if necessary.

Serves: 12
Source:

Ingredients:

• 3 bananas
• 3/4 cups white sugar
• 1 egg
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups all purpose flour
• 1/3 cup of canola oil or melted margarine

Instructions:

1. Preheat oven to 375 degrees.
2. Mash bananas. Add sugar and slightly beaten egg to bananas.
3. Blend in sugar until it dissolves. Add canola oil.
4. Combine dry ingredients and blend with banana mixture until the texture is fairly smooth.
5. Spoon into prepared muffin tins and bake for 18 to 20 minutes or until golden brown.

Serves: 24
Source: Anne Marie

Ingredients:

• 2 cups quick cooking oats
• 2 cups buttermilk or sour milk
• 2 eggs
• 1 1/2 cups brown sugar
• 1/2 cup canola oil
• 2 cups all purpose flour
• 1 tsp. baking soda
• 2 tsp. baking powder
• 1 tsp. salt
• 1 cup chocolate chips

Instructions:

1. Combine buttermilk and oats and let set for 10 minutes. Add eggs, canola oil, and brown sugar.
2. Stir together flour, baking soda, baking powder, and salt.
3. Gently fold in dry ingredients into the wet ingredients.
4. Stir in chocolate chips.
5. Spoon batter into greased muffin tins or tins lined with paper baking cups.
6. Bake at 400° for 15 to 20 minutes or until lightly browned. Remove from tins and cool on a baking rack.

Serves: 12 muffins
Source: Anne Marie

Ingredients:

• 1 cup dates, chopped
• 1 teaspoon baking soda
• 1/4 cup canola margarine
• 1 cup boiling water
• 1 cup brown sugar
• 1 egg, beaten
• 1 cup bran
• 1 cup all purpose flour
• 1 teaspoon baking powder

Instructions:

1. Preheat oven to 375 degrees.Pour boiling water over dates, baking soda, and margarine. Let cool.
2. Add brown sugar and beaten egg to date mixture.
3. Combine bran, flour, and baking powder. Gently fold into date mixture until moistened. Bake in prepared muffins tins for 15 to 20 minutes.

Serves: 12 muffins
Source: Anne Marie

Ingredients:

• 2 cups all purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2/3 cup white sugar
• 1/4 canola oil
• 1 egg
• 1 cup buttermilk or sour milk
• 1 cup blueberries

Instructions:

1. Preheat oven to 400 degrees. Line muffin tins with paper baking cups or grease muffin tins.
2. In a medium bowl, combine flour, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat together the egg, white sugar, oil and buttermilk.
4. Combine the dry ingredients with the egg mixture and gently stir in the blueberries.
5. Spoon batter into prepared muffin tins. Bake at 400 degrees for 20 – 25 minutes.