Showing posts with label muffins. Show all posts
Showing posts with label muffins. Show all posts
Tuesday, November 21, 2017
banana muffins with crunchy pecan topping
banana muffins with crunchy pecan topping
Monday morning I started boot camp at the gym, I cant believe I am actually able to roll out of bed before 6 am and get my butt to the gym. Luckily Im a morning person and the hardest part about boot camp for me is getting out the door. After finishing an hour of boot camp torture (in a good for me kind of way) I cant wait to eat! I am always looking for a grab and go breakfast I can eat on my way to work and the dozen bananas I had in the freezer were begging to be used. The eggless banana bread I posted a couple weeks ago was delicious but I couldnt resist making these banana muffins to have for a quick breakfast. But while I was scooping the mixture into the muffin tins I realized that these needed something extra. And thats when the crunchy, sweet, buttery topping came in. This topping reminds me of the pecan pralines you can buy or sample at those candy stores on Market St. in Charleston, SC. These banana muffins arent necessarily as healthy as I first intended but they do have lots of banana in them. Make these muffins with or without the topping but if you make them with it, you wont regret it! Banana Muffins with Crunchy Pecan Topping
recipe adapted from: Joy the Baker
for the muffins:
1 1/4 c. all purpose flour
1 c. old-fashioned oats
1/2 c. brown sugar
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
3 tsp canola oil
1 egg, beaten
2 egg whites, beaten
3 large bananas, mashed
for the crunchy pecan topping:
1/4 c. butter (1/2 stick), softened
1/2 c. sugar
1/2 c. chopped pecans
1 tsp cinnamon
Preheat the oven to 350°F.
In a medium bowl, mix together flour, oats, brown sugar, salt, baking soda, baking powder and cinnamon. In a smaller bowl, mash bananas and then add the canola oil and whole egg into the same bowl and mix. Add the banana mixture to the flour mixture and mix well. In a separate medium sized bowl, beat egg whites until medium stiff peaks form. Fold the egg whites into the batter in three additions. For the crunchy pecan topping, mix together the butter, sugar, pecans and cinnamon in a clean bowl and add it to the top of each muffin before putting them in the oven. Grease muffin tin and bake muffins for 20-25 minutes or until a the toothpick test comes out clean. If you want to make this into banana bread, bake for 45-50 minutes. This made 13 regular sized muffins for me.
Available link for download
Friday, October 27, 2017
Banana and Berry Lemon Muffins
Banana and Berry Lemon Muffins
The sun is shining and the daffodils are blooming. Spring has definitely arrived. These muffins are perfect for spring as its full of berries, banana and lemon. They are moist and fruity and you definitely get some of your five a day in this. I adapted a muffin recipe from BBC good Food and used up leftover fruit that I had. It was also a good chance to try out the lemon extract paste from Taylor & Colledge. They kindly sent me a range of their new flavour pastes to try. The range includes vanilla bean, lavender, lemon, coconut, almond and peppermint. They come in a handy tube and its very easy to use with no mess. The lemon one smells really nice and lemony and the paste is a good consistency - not too thick and not too thin. These are a great way to add flavour to your bakes.
Im sending these muffins to AlphaBakes hosted by Caroline from Caroline Makes and myself on alternate months. The letter ths month is B for banana and blueberries.
Treat Petite hosted by Kat from The Baking Eplorer and Stuart from Cakeyboi. The theme this month is Hello Spring.
Treat Petite hosted by Kat from The Baking Eplorer and Stuart from Cakeyboi. The theme this month is Hello Spring.
No Waste Food Challenge hosted by Elizabeth from Elizabeths Kitchen Diary. I used up lots of leftover fruit and yellowing bananas for this recipe.
adding lemon paste 
adding berries 
sprinkle some chopped strawberries before bakingMakes 12 muffins
250g flour
115g brown sugar
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
3 ripe bananas
125mls vegetable oil
60mls milk
60mls honey
2 eggs, lightly beaten
85g blueberries
220g strawberries - keep aside about 6 or 7 strawberries to put on top of the muffin before baking
1/2 teaspoon lemon paste
- Preheat the oven to 180C.
- In a medium sized bowl, mix together the flour, sugar, baking powder and bicarbonate of soda and set aside.
- In a large bowl, roughly mash the bananas with a fork.
- Add the vegetable oil, milk, honey and eggs.
- Add in the flour mixture followed by the lemon paste.
- Stir gently until just combined - be careful not to overmix.
- Add in the strawberries and blueberries.
- Divide the mixture into 12 muffin cases
- Sprinkle the tops with the reserved, chopped strawberries and bake in the oven for about 20 minutes or until golden brown and a skewer inserted into the centre comes out clean.
Disclaimer: I was sent a range of flavour pastes from Taylor & Colledge for review purposes. A positive review was not required and all opinions expressed are my own. This is not a sponsored post.
Available link for download
Friday, October 6, 2017
Banana Apple and Cranberry Muffins
Banana Apple and Cranberry Muffins
Its muffin time again! I went through a phase of constantly baking muffins and then not baking them for a while. They are really good for using up leftovers and the recipe is so versatile and forgiving you really cant go wrong. I created this recipe to use up leftover fruit and a bag of chocolate coated cranberries that I found in my cupboard. I also added some spice as it enhances the flavour and smells really good when baking. The muffins turned out beautifully - really soft and moist and I love the chocolate coated cranberries. Its a really tasty breakfast and perfect for lunch boxes too.
Im sending this to the No Waste Food Challenge hosted by Elizabeth from Elizabeths Kitchen Diary.
As its a frugal recipe, its also perfect for Credit Crunch Munch hosted by Helen from Fuss Free Flavours and Camilla from Fab Food 4 All.
dry ingredients andmwet ingredients 
adding in apples and chocolate coated cranberries 
An original recipe by bakingaddict
Makes 12 muffins
200g plain flour
150g soft light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
2 ripe bananas
1 large apple - peeled, cored and diced
150g dark chocolate coated cranberries
2 eggs
125mls vegetable oil
60 mls milk
- Preheat the oven to 180C.
- In a large bowl, mix together the flour, sugar, cinnamon, nutmeg, baking powder and bicarbonate of soda.
- In a separate bowl, roughly mash the bananas with the fork.
- Add in the vegetable oil, milk and eggs and mix.
- Make a well in the centre of the dry ingredients and pour the wet ingredients in the middle.
- Mix until just combined,
- Add in the chopped apples and chocolate coated cranberries.
- Divide into 12 muffin cases and bake for approximately 18-20 minutes or until golden brown and a skewer inserted into the centre comes out clean.
Available link for download
Friday, August 11, 2017
Banana blueberry and apple muffins
Banana blueberry and apple muffins
As usual I had a brown banana in the kitchen begging to be baked. I also found a slightly soft apple and some blueberries so I decided to incorporate everything into a muffin. These are great for lunch boxes or breakfast on the go. We kept them in the freezer and defrosted them for breakfast during the week which was really handy. The muffins are quite dense and cake-like and it was full of blueberries! I made sure to add extra blueberries on top just before baking and as you can see they didnt sink to the bottom!
Im sending this to the No Waste Food Challenge hosted by Elizabeth from Elizabeths Kitchen Diary. I used up a brown banana and an apple going spare in this recipe.
banana and grated apple mixture; milk, vegetable oil and honey mixture 
adding in lovely blueberries 
press a few blueberries on top before baking 
bursting with flavour Recipe adapted slightly from BBC Food
250g plain flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
50g caster sugar
1 ripe banana, mashed
1 ripe banana, mashed
1 ripe apple, peeled, cored and grated
250g blueberries (set aside a generous amount to place on top of the muffin before baking)
3 tablespoons honey
60mls vegetable oil
1 laarge egg
185mls milk
1 laarge egg
185mls milk
- Preheat the oven to 180C.
- In a large bowl, sift the flour, baking powder and ground cinnamon. Add in the sugar.
- Add in the mashed banana, grated apple and about 200g of the blueberries.
- In a separate bowl or jug, mix the vegetable oil, milk and honey.
- Pour the wet ingredients into the large bowl and stir gently to mix through.
- Be careful not to overmix or to break up the blueberries.
- Spoon into muffin cases.
- Place lots of fresh blueberries on top of each muffin - dont press too hard.
- Bake for approximately 20 -25 minutes or until golden brown and a skewer inserted into the centre comes out clean.
Available link for download
Monday, June 5, 2017
Banana cashew butter and chocolate chip muffins
Banana cashew butter and chocolate chip muffins
Muffins are probably one of our favourite breakfasts to eat on the go. They are so easy to put together and they freeze well so you can jut defrost one overnight for your breakfast in the morning. As usual I had a few over ripe bananas so I decided to make some banana muffins. Recently I was contacted by My Protein who are the largest online sports supplement store in Europe. As you can imagine they sell a lot of high protein products and have a very large selection of them. Initially I wondered how I would incorporate it into baking and I was pleasantly surprised as they sell a lot of nut butters, organic flours, coconut oil, dried fruit, oats and more. I decided to try out kamut flour and cashew butter and knew they would work well in a muffin recipe.
Ive never heard of Kamut flour before so Ill just explain a little in case you havent either. Its a wheat flour made from the ancient durum wheat relative. Its high in selenium, zinc, magnesium and protein and low in saturated fat. It has a slightly nutty flavour and a very faint smell of nut/protein. The cashew butter was absolutely delicious. It had the lovely aroma of cashew nuts and you can clearly see the nuts in the butter.
The muffins are made of banana, cashew butter, chocolate chips and kamut flour. I added a sprinkling of raw cashew nuts on top as I had some leftover from another recipe. It adds extra crunch and flavour to the muffins. The muffins were really filling and you can clearly taste the banana and cashew butter. The chocolate chips added a little hint of naughtiness rounded up the flavours nicely. I think some fresh fruit such as blueberries and maybe a little yoghurt will lighten the muffin and make it better. Looks like theres more experimenting to be had in the kitchen!
cashew butter and kamut flour 
you can clearly see the nuts in the cashew butter 
dry ingredients + wet ingredients and chocolate chips 
adding chocolate chips 
I added a sprinkling of raw cashew nuts on top for extra crunch and flavour 
Makes 12 muffins
250g kamut flour
100g brown sugar
1 tablespoon baking powder
3 ripe bananas, mashed
250mls milk
200g cashew butter
3 tablespoons vegetable oil
2 eggs
60g honey
100g dark chocolate chips.
- Preheat the oven to 180C.
- In a medium sized bowl, mix together the flour, brown sugar and baking powder and set aside.
- In a large bowl, mix the mashed bananas, milk, vegetable oil, eggs, honey and cashew butter.
- Pour the dry ingredients into the wet ingredients and mix until it just comes together.
- Finally stir in the chocolate chips.
- Bake for approximately 25-30 minutes or until golden brown and a skewer inserted into the centre comes out clean.
Disclaimer: I was sent the my protein products for review purposes. A positive review was not required and all opinions are my own. This is not a sponsored post.
Available link for download
Friday, June 2, 2017
Banana strawberry and white chocolate muffins
Banana strawberry and white chocolate muffins
This month Dom from Belleau Kitchen asks us how do you like your eggs in the morning? as his theme for SimplyEggcellent #5. My answer is that it would depend on what day it is. For weekends when there is time for a more leisurely breakfast which is usually brunch by the time we are up and ready its got to be poached eggs. Smoked salmon, bagel and a poached egg is a particular favourite as well as waffles with fruit, bacon and a poached egg. On weekdays, breakfast is usually a quick and simple affair and more often than not its muffins! Muffins are really easy to make - usually a mix all in one method and they freeze really well. They are easy to transport and are quite filling especially if you make them a decent size. Ive made sweet as well as savoury muffins but almost always come back to a variation of a banana muffin.
This recipe is another banana one and I used up ingredients that I could find - a box of over ripe strawberries, a bag of giant white chocolate buttons at the back of the cupboard and some yellowing bananas. I also found some frozen strawberries in the freezer which I added just before baking. The muffins were really moist and flavourful and I loved the addition of the white chocolate buttons. I made a double recipe as I had a lot of ingredients and J and I both took some to work. The muffins disappeared really quickly and I had lots of positive reviews.
Im sending this to Simply Eggcellent hosted by Dom from Belleau Kitchen as muffins are a favourite breakfast food of mine which contains eggs.
Im also sending it to the No Waste Food Challenge hosted by Elizabeth from Elizabeths Kitchen Diary as this was a good way to use up over ripe bananas, very ripe strawberries and an old bag of white chocolate buttons. I also used up a bag of frozen strawberries which has been in the freezer for a few weeks.
adding chopped strawberries and white chocolate buttons (I made a double recipe in case you are wondering why theres so much batter!) 
ready to go in the oven but not quite... 
I had a bag of frozen strawberries in the freezer so I decided to put one in each muffin before baking fresh from the oven 
You can see the whole strawberry which obviously defrosted during the baking process! Makes 12 muffins
250g plain flour
1 tablespoon baking powder
120g brown sugar
3 ripe bananas, mashed
250mls milk
80mls sunflower or vegetable oil
2 eggs
120g strawberries, washed, hulled and sliced
80g white chocolate buttons
12 frozen whole strawberries (optional)
- Preheat the oven to 180C.
- In a large bowl, mix together the flour, baking powder and sugar.
- In another bowl, beat the eggs lightly and add the mashed bananas, milk and oil.
- Pour the wet mixture into the dry mixture and fold gently until just mixed.
- Add the chopped strawberries and white chocolate buttons and mix.
- Divide the mixture into 12 muffin cases.
- Add a frozen strawberry on top if using.
- Bake for approximately 25-30 minutes or until golden brown and a skewer inserted into the centre comes out clean.
- Allow to cool completely before storing in an airtight container.
Available link for download
Friday, March 3, 2017
Banana walnut and chocolate coated cranberry muffins
Banana walnut and chocolate coated cranberry muffins
A quick and easy recipe today. I had a few yellowing bananas as per usual so I asked J what type of banana muffin he wanted. I told him to have a root round the pantry and he came back with a pack of walnuts and a pack of dark chocolate coated cranberries which is how this recipe came about. These muffins are really quick and easy to put together. The walnuts go really well with the bananas and the dark chocolate coated cranberries are like a little surprise when you bite into them.
Im sending this to the No Waste Food Challenge hosted by Elizabeth from Elizabeths Kitchen Diary as this recipe uses up old bananas and ingredients from my cupboard.
ground cinnamon, bananas, walnuts, dark chocolate coated cranberries 
adding the mashed bananas 
adding yoghurt 
adding flour 
adding in the chopped walnuts and dark chocolate coated cranberries 
ready to go in the oven 
You can see the pockets of chocolate coated cranberries An original recipe by bakingaddict
2 eggs
125mls vegetable oil
3 tablespoons natural yoghurt
3 ripe bananas, roughly mashed with a fork
1 teaspoon ground cinnamon
200g brown sugar
100g walnuts, roughly chopped
100g dark chocolate coated cranberries (you can use chocolate chips or dried cranberries or sultanas)
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 teaspoon vanilla extract
220g plain flour
- Preheat the oven to 180C.
- In a large bowl, mix the flour, bicarbonate of soda, baking powder, cinnamon and sugar.
- In a separate bowl, roughly mash the bananas with a fork.
- Add in the vegetable oil and eggs followed by the yoghurt.
- Pour the flour mixture into the banana mixture and stir briefly.
- Add in the chopped walnuts and chocolate coated cranberries.
- Stir until just mixed.
- Divide the mixture into 12 muffin cases.
- Bake for approximately 20-22 minutes or until golden brown and a skewer inserted into the centre comes out clean.
Available link for download
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