Recipes

Banana Muffins

Image

The year is coming to a close which means that sadly all the holiday baking is nearing its end as well.
It’s bittersweet – I’ll miss all the nummy Christmas cookies & holiday baking but I think we can all agree that it’s almost a relief when it’s over. (I know I have definitely eaten way more than my fair share of Christmas cookies this year!) So to end the year off right, I thought I’d switch it up a bit, take a break from all the cookie recipes and post a slightly healthier recipe for you guys!

Banana is one of my favorite fruits to bake with – It gives baked goods an amazing flavour, and helps keep them nice and moist. These simple banana muffins are no exception – they really are the moistest/most delicious banana muffins I’ve ever tasted. I’ve made them multiple times in the past few weeks and they are always eaten up quickly!
This recipe is perfect for those ripe leftover bananas sitting in the kitchen, and it’s a super easy recipe to whip up which is always nice.

We hope everyone had a fantastic Christmas & that you enjoy this recipe! xo

Image

Image

Banana Muffins Recipe

Ingredients:
{yield: 12 muffins}

4 very ripe bananas, mashed
1 large egg, lightly beaten
1/2 cup granulated sugar
1/3 cup butter, melted
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup pecans, chopped

Directions:

Preheat oven to 350 degrees F. Grease or spray muffin pan with non-stick cooking spray; set aside.

Mash the bananas and add the egg, sugar and butter; mix until ingredients are combined.

In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon and pecans together.

Add the dry ingredients into the wet ingredients and mix until nearly all the flour has disappeared. (Don’t overmix – overmixed muffins turn out tough).

Pour batter evenly into the muffin pan and bake for approx. 20 minutes.

Enjoy!
Natasha xo

Advertisements
Standard
Recipes

Pumpkin Muffins

Image

Pumpkin is one of those ingredients that tastes good in pretty much any kind of baked good it’s in.
Pumpkin tastes amazing in cookies, breads, cupcakes, & biscotti, but I think my favorite baked good to add pumpkin to is muffins! The pumpkin helps keep the muffins super moist, and gives it an amazing flavour.
This is a super simple recipe for delicious, moist, perfectly-spiced pumpkin muffins. (No mixer is required!)
It’s a perfect, simple recipe to make if you have some leftover pumpkin.

IMG_20482

Image

Image

Pumpkin Muffins

Ingredients:
(yield: 12-14 cupcakes)
1 + 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup brown sugar
2 large eggs
1 cup pure pumpkin
1/2 cup vegetable oil
1/3 cup milk
1 teaspoon pure vanilla extract

Directions:

 Spray 2 muffin pans with non-stick cooking spray, or line with cupcake liners & set aside.
In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg together until combined; set aside.

In a medium bowl, whisk the brown sugar & eggs together. Add in the pumpkin, oil, milk, and vanilla and mix until combined. Slowly pour the wet ingredients into the bowl with the dry ingredients and stir until ingredients are just combined – don’t overmix!

Preheat oven to 350 degrees F. Scoop batter and divide evenly into 14 muffin cups. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean.

Happy Baking!
Natasha xo

Standard
Recipes

Very Berry Muffins

Image

Oh muffins, how I adore you.

Today we are sharing a quick & tasty Berry Muffin recipe!
These muffins taste heavenly paired with a cup of tea, & are also perfect to grab for breakfast on those busy mornings.

This is one of those recipes where you must lick the batter spoon! Trust me. The batter is almost too good to be true.

I used strawberries & blackberries for these muffins because they were what I had on hand, but you can use whichever berries you prefer. 🙂

Image

Image

Image

Very Berry Muffins Recipe
(slightly adapted from Martha Stewart)

Ingredients:
(yield: approx. 18 muffins)

2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup softened butter
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
2 tablespoons Greek yogurt
2 cups fresh berries, mixed (I used blackberries & strawberries)

Directions:

  1. Preheat oven to 375 degrees F.
    In a small bowl, whisk the flour, baking powder & salt together; set aside. Rinse & strain the berries. Sprinkle a few spoonfuls of the flour mixture over the berries making sure all the berries get coated with flour. Pour any excess flour back into the original bowl. (Sprinkling the berries with the flour mixture will help the berries to not sink to the bottom of the muffins).

    2. Cream together the softened butter, & sugar until light and fluffy. Stir in the eggs, one at a time. Than the vanilla extract. Next stir in the flour mixture, 1 cup at a time until the batter becomes thick & hard to stir. Stir in the milk and yogurt. Lastly, gently fold the berries into the batter.

    3. Spoon the batter into prepared baking cups. Fill the cups 2/3 full. Bake for 25 – 27 minutes, or until the edges begin to brown slightly.

Image

Enjoy!
Natasha xo

Standard
Recipes

Martha Stewart’s Oatmeal Cranberry Cookies

Image

Tonight I made a quick, easy recipe by Martha Stewart.

Oatmeal Cranberry Cookies! 

They turned out moist, chewy and delicious. The oatmeal and cranberries taste perfect together.
This recipe is from Martha’s ‘Holiday Cookies 2001’, and they definitely are Christmas cookies but who says you can only have cranberry cookies at Christmas?! I love cranberry and wanted to try them out. These cookies are the perfect Christmas cookie though, and I’ll definitely be making these again in December… maybe add some white chocolate chips next time!

ImageImage

Notes:
I followed her recipe exactly except for the following…

– I added 1/2 cup of chopped walnuts
– I did not use the bottom of a glass to flatten the cookies out. I prefer the cookies a bit thicker.
– I only baked them for about 11 minutes each, (instead of 16-18 minutes like stated in the recipe) to keep them chewy.

Martha Stewart’s Oatmeal Cranberry Cookies
http://www.marthastewart.com/342189/oatmeal-cranberry-cookies

Ingredients:

  • 2 cups all-purpose flour
  • 1/2 teaspoon table salt
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon pure vanilla extract
  • 3 tablespoons milk
  • 2 large eggs
  • 1/2 pound (2 sticks) unsalted butter, room temperature
  • 1 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 3 cups old-fashioned oats
  • 1 cup dried cranberries

Directions:

STEP 1: In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda. Set aside. In a small bowl, whisk together the vanilla, milk, and eggs. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars, and beat on medium speed until light and fluffy. Reduce speed to low, gradually add milk mixture, and beat well. Add the flour mixture, and beat until just combined. Remove bowl from the electric mixer, and stir in the oats and cranberries. Place dough in the refrigerator until firm, at least 2 hours or overnight.

STEP 2: Preheat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside. Shape 2 tablespoons of dough into a ball; place on one of the prepared sheets. Repeat with the remaining dough, placing 3 inches apart. Press with the bottom of a glass to flatten dough into 2-inch-diameter rounds.

STEP 3: Bake until golden but still soft in center, 16 to 18 minutes, rotating halfway through. Remove from oven; transfer with parchment to a wire rack to cool. Store in an airtight container at room temperature for up to 1 week.

Image

Happy Baking!
Natasha xo

Standard
Recipes

Dreamin’ of Donuts

Image

Today we felt ambitious – we decided to go a bit donut crazy.
We have made regular sized donuts before but after seeing a bunch of adorable mini-donut recipes on Pinterest, we just had to make a batch..
So we ran out and bought some new donut pans, and got to baking!

Image

Both the mini’s and regular sized donuts turned out delicious!
Both recipes basically use the same ingredients (mostly consisting of nutmeg, cinnamon, butter, sugar, & flour), so they taste similar except that the mini’s have pretty sprinkles on the top with a confectioner’s sugar glaze, and the regular size have a light cinnamon-sugar topping!

The mini’s and regular sized donuts are both super easy to make, and they are both baked in the oven which make them healthier than deep-fried donuts.

Image
Image
Image
Image

Itsy Bitsy Mini Donut Recipe:

Dry ingredients:
1 cup all-purpose flour
1/2 cup sugar
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Wet ingredients:
1/2 cup milk (we used almond milk)
1/2 teaspoon vanilla extract
1/2 teaspoon apple cider vinegar (or white vinegar)
1 egg
4 tablespoon butter
For the icing:
1/2 cup confectioner’s sugar
1 tablespoon milk (we used almond milk)
pretty sprinkles to decorate! 🙂Directions:

1.  Preheat your oven to 350 F. Spray donut pan lightly with non-stick cooking spray.
2.  In a large bowl, mix together the dry ingredients.
3.  In a small pot, mix together the wet ingredients.  Heat on the stove top on low heat and stir until ingredients are blended/butter is melted.
4.  Pour the wet ingredients into the bowl with the dry ingredients and lightly mix until just blended. Do not over mix.

5.  Place a teaspoon of batter into each mold of the mini donut pan. The batter is sticky – use your finger to spread the batter evenly into the donut mold. The batter will rise quite a bit so only fill each section about halfway / 3/4 full.

6.  Bake for 10-12 minutes.  Tip and shake baked donuts onto wire cooling rack and they should just pop right out. Repeat until the batter is done. (We ended up with 36!)

7.  To make your glaze – mix the icing sugar & milk together in a small bowl.
Once the donuts have cooled off a bit, dip each one in the glaze and then into your bowl of sprinkles. (You may need a toothpick to remove some of the sprinkles that fall in the center hole of the donut.) Place on pretty plate, admire, eat & enjoy! 🙂

Image

Image


Cinnamon Baked Donuts
yield: 16 donuts

Ingredients:

  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1 extra-large egg, lightly beaten
  • 1 1/4 cups whole milk
  • 2 tablespoons unsalted butter, melted
  • 2 teaspoons pure vanilla extract

For the Topping:

  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon

Directions:

1. Preheat the oven to 350F. Spray the donut pan with non-stick cooking spray.

2. Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla.
Stir the wet mixture into the dry ingredients until just combined.

3. Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.

For the topping:

4. Mix the sugar and cinnamon in a bowl. Dip the donuts into the sugar mix, either on one side or both.

Enjoy!

Image
Image

Hope you guys like these recipes as much as we do!
Laura & Natasha
xo

Standard
Recipes

Skinny Blueberry Oat Breakfast Muffins

Image

Oh, do I have a treat for all you lovely bakers today… 🙂

I’ve been experimenting with different types of healthy (healthy being the keyword here) breakfast muffins over the past few days and have finally found a recipe that is not only healthy for you, but also extremely tasty! I know, I know.. it’s hard to believe that something so nummy would be good for you, but believe me, these scrumptious blueberry oat mini muffins are!

Muffins are such an easy choice for a ‘breakfast on the go’ when you’re in a rush in the morning but the reality is, most store-bought muffins are filled with sugars and really have no essential nutrients/health benefits.
Look no further! These little bad boys are filled with all kinds of goodness – banana, blueberries, oats, whole wheat flour, olive oil, & walnuts.

Image
Image
Image

You can really taste the bananas and blueberries in these muffins – I think the bananas is the key to their goodness! And on top of being healthy and delicious, these muffins are also super easy to make. 10 minutes is all you need!

Note:
This batter does NOT rise very much at all, so make sure you put a good amount of batter into each cup. This recipe makes 18 smaller-sized muffins. You can use standard size cupcake liners, and fill them with approx. 2 heaping tablespoons of batter each. (I used an ice-cream scooper)

Ingredients:
(yield: 16-18 small muffins)
2 ripe bananas, mashed
1/3 cup almond milk (or soy milk, or low fat organic milk)
1/4 cup olive oil
1/3 cup unrefined sugar
1 egg
1 cup whole wheat flour
1 3/4 cup oats
pinch of cinnamon
3 teaspoons baking powder
1 – 1 1/2 cup fresh blueberries
1/4 cup walnuts, chopped

Directions:

1. Preheat oven to 350F. Line muffin pans with paper muffin cups.

2. In a medium bowl combine bananas, milk, oil, sugar and the egg. Mix until just combined – do not overmix. In a separate small bowl – whisk together the flour, oats, cinnamon, and baking powder. Pour the dry mix into the banana mix, and whisk until evenly combined. Fold in the blueberries and walnuts.

3. Spoon approx. 2 tablespoons of batter into each muffin cup. Bake for 25 minutes or until tester comes out clean.

4. Make sure to remove the muffins immediately after they are done in the oven. Transfer the muffins to a wire rack and let cool.

Image

Happy Baking!
Natasha xo

Standard
Recipes

No-Bake Protein Energy Bites

Image
Image

Not only are these little guys tasty, they are also good for you!
These protein bites are a homemade alternative to expensive energy bars, and are perfect to eat before or after workouts. They contain carbohydrates, protein, fiber, and healthy omega 3 fatty acids.. All the nutrition your body needs for a great workout!

Ingredients:
(makes 24 balls)
1 cup oats
1/2 cup chunky peanut butter
1/2 cup unsweetened desiccated coconut
1/2 cup chocolate chips
1/3 cup honey
2 tablespoons hemp seeds
2 tablespoons vanilla protein powder
1/4 teaspoon cinnamon
ImageImage

Directions:
1. Mix all the ingredients together in a bowl until evenly distributed.
2. Roll the dough into 24 1-1/2 inch balls and place on a wax paper-lined baking sheet.
3. Refrigerate the balls for 30 minutes.
4. Store in an airtight container in the refrigerator for up to a week.

Natasha
xo

Standard