OH What a tasty morning treat. They are also a great way to save time, money and help the environment.
Lets face it we don’t have time every morning to sit down to a hot homemade breakfast………or do we!
Pull out the muffin pans ladies have I got some recipes for you and the best thing is if you double up the batches you can freeze the second batch to have later when your in a hurry. Just pop them in the microwave and tada instant homemade hot breakfast. You can also toss one in your or your children’s lunch boxes they will be thawed our by lunchtime.
Oh and how does this help the environment well that’s easy: Less packaging and no fast food wrappers (I also reuse my freezer bags for the same type of muffins just rinse with soapy water let dry and pop some more muffins in)
BANANA MUFFINS
Makes 9
3 Ripe banana’s cut into pieces or smashed
½ c honey
¼ c butter cut into pieces
1 egg
1 ½ teaspoon vanilla (use real vanilla not the fake stuff it tastes better and is better for the environment)
1 ½ c whole wheat flour
2 tsp. baking powder
Preheat oven to 375 degrees. Spray muffin pan with not stick spray.
Mix bananas, honey, egg and extract together. Add flour and baking powder and mix together.
Spoon batter into the muffin pans and bake for 30 minutes or until a wooden toothpick inserted in the middle of a muffin comes out clean. Let sit for 5 minutes and remove from pan. Serve or let cool completely before freezing.
RAISIN OAT MUFFIN
Makes 12
2 c Rolled oats
1 C whole wheat flour
¼ tsp salt
½ tsp cinnamon
1 Tbls. Baking Powder
1/3 C water
1 Egg
½ C extra virgin Olive Oil
½ C Maple Syrup (use real maple syrup its more expensive but the taste is worth it )
½ C Walnuts and ½ C Rasins
Preheat oven to 350 and spray muffin pan with Nonstick Cooking spray. Pour oats into a food processor (or blender in small amounts) and cut into small pieces. Mix Oats, flour, salt, cinnamon and baking powder together. Add the water and egg and mix well. Next Add the oil and syrup and mix. Last add the walnuts and raisins stir until completely mixed together.
Spoon batter into the muffin pans and bake for 20 minutes or until a wooden toothpick inserted in the middle of a muffin comes out clean. Let sit for 5 minutes and remove from pan. Serve or let cool completely before freezing.
APPLE OATMEAL AND COCONUT MUFFINS
Makes 12
2 C chopped Apples
1 C rolled oats
1 C low-fat plain Yogurt
2/3 c Honey
1/3 C Shredded Unsweetened Coconut
1/3 c Extra Virgin Olive Oil
1 Egg
1 ½ C Whole Wheat Flour
2 tsp. Baking Flour
2 Tsp. Ground Cinnamon
¼ Tsp. ground cloves
Preheat oven to 375 and spray muffin pan with Nonstick Cooking spray. Combine Apples, oats, yogurt, honey, coconut and oil together and mix well. Let sit 5 Minutes. Add the egg and mix thoroughly.
In another bowl sift the flour, baking powder and spices together then add to the oat mixture and stir until the dry ingredients are moistened.
Fill the muffin cups until they are quite full. bake for 25 minutes or until a wooden toothpick inserted in the middle of a muffin comes out clean. Let sit for 5 minutes and remove from pan. Serve or let cool completely before freezing.
SQUASH CORN MUFFINS
Makes 12
¾ C Corn Meal
¾ C Whole Wheat Flour
½ C All- Purpose Flour
2 ½ Tbls Dry Buttermilk Powder
1 Tbls Baking Powder
½ tsp Salt
½ Tsp Ground Cinnamon
¼ Tsp Ground Cloves
2/3 Cup light Brown Sugar
¼ C Butter cut in pieces
2 Eggs
2 Tbls Honey
¾ C Pureed Cooked Squash (or pumpkin)
2/3 C water
Preheat oven to 350 and spray muffin pan with Nonstick Cooking spray. In a large bowl mix cornmeal, both flours, buttermilk powder, baking powder, salt, cinnamon, and cloves mix well.
Place the sugar butter eggs and honey in mixer and blend until smooth. Add the squash and water and mix well. Add the squash mixture to the flour mixture and mix well.
Spoon batter into the muffin pans and bake for 20 minutes or until a wooden toothpick inserted in the middle of a muffin comes out clean. Let sit for 5 minutes and remove from pan. Serve or let cool completely before freezing.
ORANGE CARROT MUFFINS
Makes 12
1 C Grated Carrots
1 Banana, mashed
½ Cut up Prunes or Raisins
2 Eggs
1/3 C Honey
1 Cup orange juice
1 Tsp. orange extract
2 Cups Whole Wheat flour
¼ Cup Oat Bran
2 Tsp Baking Powder
Preheat oven to 375 and spray muffin pan with Nonstick Cooking spray. In a large mixing bowl, place the grated carrots, banana, and prunes and mix well. Then add the eggs, oil and honey and mix. Add the juice and orange extract and mix well.
In a separate bowl the flour oat bran and baking powder and mix well. Then add it to the carrot mixture and blend until dry ingredients are moistened.
Spoon batter into the muffin pans and bake for 25 minutes or until a wooden toothpick inserted in the middle of a muffin comes out clean. Let sit for 5 minutes and remove from pan. Serve or let cool completely before freezing.
