Tag: muffins

Grain Free Banana Pecan Muffins

Melissa King 12 Comments

The other day my husband asked me to make some more of my Nutella Filled Banana Muffins with pecan butter instead of homemade nutella.  Well money was tight this week and all I had left in the house for flour was almond flour and coconut flour.  So I decided to make due with what I had and create a grain free version.  They came out good!

Grain Free Banana Muffins ~My Whole Food Life

So good that I had to share.  If you are new to grain free baking, please let me tell you the texture will be different to traditional baked goods made with gluten.  Not bad at all, just different.  The pecan butter in the middle is a delicious surprise.  Of course you can use another nut butter if you like.  Sunflower butter can also be used.

Grain Free Banana Pecan Muffins

Grain Free Banana Pecan Muffins

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Prep Time 15 min Cook Time 18 min Serves 12 muffins     adjust servings

Ingredients

Instructions

  1. Preheat oven to 350. 
  2. Mix all the dry ingredients in a bowl .
  3. Mix wet in another. 
  4. Add dry to wet and mix until combined.  The batter will be very thick. 
  5. Line or grease a muffin pan.  I used standard sized muffin pans .
  6. Spoon a small amount of batter into the bottom of each muffin cup. 
  7. Scoop a bit of pecan butter and put it on top of the batter. 
  8. Fill the remainder of each muffin cup with batter.  Since the batter is thicker, you may have to mold it around the pecan butter . 
  9. Bake in the oven for about 15-18 minutes.

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Recipe Notes

It’s hard to tell when they are actually done since the consistency is a bit different than traditional batter. I got 12 muffins out of my batch. They will only last a couple days on the counter. The can be refrigerated for a couple weeks and frozen for longer. Enjoy!

Pecan Pie Filled Muffins

Melissa King 10 Comments

My daughter loves muffins with surprises inside, so this recipe is for her.  Who doesn’t like a surprise?  I already have my Nutella Filled Banana Muffins on the blog. These muffins contain a sweet little surprise, but they are made with wholesome ingredients.  If you like my Pecan Pie Larabars, you will love these!  This is a great one to make with your kids.

pecan pie muffins watermark

I let my daughter put the filling into each muffin.  It was fun to be able to let her help me bake.

Pecan Pie Filled Muffins

Pecan Pie Filled Muffins

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Prep Time 10 min Cook Time 13 min Serves 12 muffins     adjust servings

Ingredients

    For the filling

    For the muffins

    • 1 3/4 cups white whole wheat flour
    • 1/4 cup applesauce
    • 1/4 cup coconut sugar
    • 1 1/2 cups milk
    • 1 egg (I used a flax egg replacement)
    • 2 T coconut oil
    • 2 tsp vanilla beans or extract
    • 1/2 tsp cinnamon
    • 2 tsp baking powder
    • 1/2 tsp salt

    Instructions

    1. Preheat oven to 350.
    2. Mix all the dry ingredients in one bowl .
    3. Mix wet into another.
    4. Add wet to dry. 
    5. Mix only until combined. 
    6. Spoon a small amount of batter into lined
    7. muffin pans.  I used standard sized muffin pans . 
    8. Take some of the pecan mixture and roll it into a ball. 
    9. Place it on top of the muffin batter. 
    10. Cover the top with more batter. 
    11. Repeat these steps until all are done. 
    12. Bake in the oven for about 13 minutes or until a toothpick comes out clean.

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    Recipe Notes

    I got 12 standard sized muffins and 1 jumbo muffin out of my batch. These should last 2 weeks in the fridge, but you can freeze them for longer storage.

    Raspberry Coconut Muffins

    Melissa King 41 Comments

    I haven’t come up with any new recipes for muffins lately, so I thought I would do one.  I came up with these Raspberry Coconut Muffins and they were pretty good.  I used to not really like coconut, but I love it now.  I think it must be an acquired taste.  Or maybe it was my Coconut Cream Larabars that got me hooked!

    Raspberry Coconut Muffins from mywholefoodlife.com

    My daughter loved these.  You can see her happily taste testing one here.

    kids

    I made these with more of the white whole wheat flour.  I am really liking it although I still would like to use spelt as well.

    Raspberry Coconut Muffins

    Raspberry Coconut Muffins

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    Prep Time 10 min Cook Time 30 min Serves 5 large muffins     adjust servings

    Ingredients

    Instructions

    1. Preheat oven to 350.
    2. Mix all the dry ingredients in one bowl. 
    3. Mix all wet ingredients in another. 
    4. Add wet to dry and fold in the raspberries.
    5. Spoon batter into a greased or lined muffin pan. I used jumbo muffins for this and I only got 5 muffins, but if you are using standard sized muffin tins, you will most likely get about 10-12.
    6. I baked my jumbo muffins for about 30 minutes. If you are using standard muffin tins, you will probably bake them around 15 minutes or so.
    7. Let cool before removing from pan.

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    Coconut Strawberry Muffins

    Melissa King 14 Comments

    My daughter has been requesting coconut trawberry muffins for a while now.  Strawberries have been very expensive lately so it’s been quite some time since we had some.  Well I was going through my freezer today and discovered a bag of frozen organic strawberries so I decided to try to make her some coconut strawberry muffins.

    coconut strawberry muffins

    This recipe is very interesting.  Since I have been doing my Budget Grocery Challenge, I have been unable to run to the store on a whim so I have had to make do with what I find in the pantry.  This has forced me to be pretty creative.  I am really glad this has happened, because it is opening my eyes to all kinds of different flours.  If you are expecting a fluffy muffin these are not for you.  They are pretty dense, but not in a bad way, I promise.  They are almost the texture of brownies.  In fact, next time, I will probably make them into brownies.  After all, they are kid approved! 🙂

    Coconut Strawberry Muffins

    Coconut Strawberry Muffins

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    Prep Time 10 min Cook Time 14 min

    Ingredients

    • 1 1/2 cup chickpea flour
    • 1/4 cup ground coconut or coconut flour
    • 1/4 ww pastry flour
    • 1 egg (I used a flax egg)
    • 1/3 cup coconut sugar
    • 1 T coconut oil
    • 1/3 cup applesauce
    • 1/2 cup milk
    • 1 cup sliced strawberries (I used frozen)

    Instructions

    1. Preheat oven to 350.
    2. Mix all the dry ingredients in one bowl.
    3. In another bowl mix all the wet.
    4. Add dry to wet.
    5. Fold in the strawberries.
    6. Spoon batter into muffin cups and bake in the oven for about 12-14 minutes.
    7. Wait until they are completely cooled before removing from the pan.

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    Yummy Bran Muffins

    Melissa King 24 Comments

    I am a big fan of bran muffins.  They taste good, travel well and even freeze well.  Problem is, most of them contain too much fat and sugar.  Personally, I like a bran muffin without raisins.  They are pretty hard to find.  When I lived in Boston, I used to LOVE Stop and Shop bakery bran muffins.  Knowing what I know now, I would be scared to look at the ingredients!  So here is my healthier alternative, which, by the way, my three year old loves.

    muffins

    Feel free to add raisins if you like. 🙂 I have added blackberries before and they were good! My daughter ate one right after they came out of the oven and immediately asked for a second.

    Does anyone else have a weird food thing like I do about raisins in bran muffins?

    Bran Muffins

    Yummy Bran Muffins

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    Prep Time 10 min Cook Time 20 min Serves 12 muffins     adjust servings

    Ingredients

    • 1 1/2 cups of wheat bran
    • 1 cup spelt flour
    • 1 cup non dairy milk (I used homemade almond. For that recipe, click here)
    • 1/3 cup maple syrup
    • 1 tsp vanilla
    • 1 tsp baking powder
    • 1 tsp baking soda
    • 1/4 cup + 1 T applesauce
    • 1/2 tsp salt

    Instructions

    1. Preheat oven to 350.
    2. In a small bowl, add milk to the 1 1/2 cups bran and let it soften for about 8-10 minutes.
    3. In a medium bowl, mix flour, baking soda, baking powder and salt.
    4. In a large bowl, add maple syrup, vanilla, and applesauce.
    5. After the bran is softened, add it to the maple syrup mixture.
    6. Lastly, add in the flour and mix only until combined.
    7. Spoon into muffin cups and bake for about 15-20 minutes or until a toothpick comes out clean.

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    Recipe Notes

    I got 12 muffins out of this recipe. Hope you like them!

    Cranberry Filled Gingerbread Muffins

    Melissa King 16 Comments

    The holidays are here and I cannot seem to get enough gingerbread flavored goodies!  This recipe is a great use of leftover Thanksgiving cranberry sauce.  I had mine in the freezer and pulled it out to make these gems.  For the cranberry sauce recipe, click here.

    Jelly filled Muffins FG

    These would be a perfect Christmas morning breakfast to nibble on as you opened your gifts.  It will also make your house smell amazing!  When they first came out of the oven, my husband, Marcus, inhaled two of them so I knew they had to be good.  These muffins are made with whole grains so they are much healthier than traditional muffins.  This recipe is similar to my healthy gingerbread donuts.  For that recipe click here.

    Cranberry Filled Gingerbread Muffins

    Preheat oven to 350.  Mix all the dry ingredients in one bowl.  Mix wet into another.  Add dry to wet.  Spoon a small amount of batter into each lined muffin cup.  Add a dollop of cranberry on top of each one.  Fill muffin cups until they are about 3/4 full.  Bake in the oven for 15-17 minutes or until a toothpick comes out clean.  Wait until they have cooled a bit before removing from the muffin pan.  Enjoy!