Tag: muffins

1-Bowl Carrot Apple Muffins

AshleyLeave a comment

Like myself, many of you probably spent the weekend with family and friends celebrating the Easter holiday. If you didn’t, read on, because this post is for everyone.

This Easter we hosted our first egg hunt for Gialina. We invited both sets of grandparents over around 8:15 in the morning for coffee, tea and carrot apple muffins – simple, easy, nutritious and yummy.

This was the first time I’ve made these muffins, but I’ve used recipes from Minimalist Baker many times. She never disappoints me, so of course I wanted to make her festive muffins for this particular holiday morning.

From what everyone told me yesterday, our whole family seemed to really enjoy these healthy little treats. The final verdict always comes from my chef mother, and the muffins got her stamp of approval too. Even Gia loved them! She ate one yesterday morning and had one with her breakfast today. It’s always a win when your child likes what you make!

Since these 1-bowl muffins went over well, I’ll be adding them to my regular repertoire. I had some of my followers on Instagram (@mrsbennigson) ask for the recipe as well, so here I am ready to share the love and spread the word about Minimalist Baker and the recipe I got from her.

Hope you all enjoy these for breakfast or a snack as much as my family!

Xo

Here’s the recipe deets…..

Prep Time: 15 min

Cook Time: 32-36 min

Ingredients:

• 1 1/2 flax eggs

• 1/4 cup olive oil

• 1/3 cup mashed very ripe banana

• 1/4 cup agave nectar or maple syrup (or honey if not vegan)

• 1/2 cup unsweetened applesauce or 1 sweet apple, finely grated

• 1/2 cup brown sugar (or sub muscavado)

• 1/2 tsp sea salt

• 1 1/2 tsp baking soda

• 1/2 tsp ground cinnamon

• 1/2 cup plain almond milk, unsweetened

• 1 heaping cup (packed) grated carrot

• 2/3 cup gluten-free rolled oats

• 1/2 cup almond meal

• 1 cup + 2 Tbsp gluten free flour blend

• 1/4 cup raw walnuts (chopped) for topping

Preparation:

1. Prepare flax eggs in a large mixing bowl and preheat oven to 375 degrees F (190 C).

2. Prepare muffin tin with liners or lightly grease them.

3. To flax eggs mashed banana, agave or maple syrup, olive oil and whisk to combine.

4. Next add applesauce, brown sugar, baking soda, salt, cinnamon, and whisk to combine.

5. Add almond milk and stir.

6. Add grated carrot and stir.

7. Add oats, almond meal, and gluten-free flour blend and stir.

8. Divide evenly among 12 muffin tins, filling them all the way up to the top, and top with crushed walnuts (optional).

9. Bake for 32-36 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean. When you press on the top it shouldn’t feel too spongey, so don’t be afraid of over baking! The GF blend just takes longer to bake.

10. Remove from oven and let set in the pan for 15 minutes. Then flip on their sides still in the pan to let cool completely.

11. If you try to unwrap them too quickly, they have a tendency to stick to the wrappers.

12. Once cooled, store in a covered container or bag at room temp to keep fresh. Freeze after that to keep fresh.

Healthy Gingerbread Muffins VS. Traditional Gingerbread

Ashley2 Comments

It’s a good thing I love to work out because I also like to eat good food.  As they say, “everything in moderation!”  For some that can be a hard saying to live by during the holiday season with so many parties, cookie swaps and family gatherings all centered around food.  The holidays are definitely the time of year where many people indulge more than usual, but rightfully so!

With moderation in mind, I wanted to share two recipes that I came across for gingerbread.  One is a healthier muffin version and the other is for all you traditionalists – a classic gingerbread.

But first, here’s Gia helping in the kitchen:

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For those of you who follow my Instagram account, I’ve shared some of my baking escapades over the last few days.  On Monday, Gia and I made the healthy gingerbread muffins, which were a total hit with her (and the dog – oops).  Gia has had one muffin everyday for the last three days!  As for Homie, our Frenchie, he got ahold of a muffin that Gia accidentally dropped yesterday.  Unbelievably, Gia didn’t mean to drop it.  Thankfully Homie didn’t get sick after devouring the totally off-limits treat, he just had excessive gas, which isn’t too far from the usual for him.  Sorry, TMI!  Anyone who owns a French Bulldog can sympathize.

I finally tasted the healthier gingerbread muffins the morning after I made them.  I decided the muffin would taste good with some espresso, so that’s what I paired it with.  The flavors of the muffin were there, but it was on the dry side.  I totally expected that would happen, due to the “healthier” ingredients.  For those who are wanting a taste of the holiday but also want to be mindful of what they’re eating, it’s a good compromise.  The downside is, it might just leave you yearning for the old school version with all the calories.

I knew I had to make some traditional gingerbread after my husband, Craig, dubbed me a junior baker after making “healthy” muffins.  Let’s say I’ve regained my usual title of household iron chef after making the real deal!

I found the recipe for this classic gingerbread from another blogger that I enjoy following – Jenna Beaugh, known as @eatliverun on Instagram.  I love following her Instagram account because she is someone I can relate to.  Jenna is a mom of two boys and is a food and travel writer who is based here in the Bay Area – Berkeley to be exact.  She keeps it real with the ups and downs that come with motherhood and she is always sharing great recipes.  Go follow her!

We have yet to taste the recipe that I used from Jenna because the gingerbread has literally just popped out of the oven.  The plan is to bring it to my grandmother’s tonight for my family to enjoy for dessert.  We’re going to have an early dinner, followed by some fun at Tilden Park.

Gia is going to ride the steam trains and look at all of the Christmas lights and decorations this evening.  It should be fun!  I’m looking forward to taking her somewhere that I went as a child.

I hope everyone’s having a great holiday season so far!  For those wanting these recipes, here you go:

Healthy Gingerbread Muffins

Ingredients

  • 1.5 cups of whole wheat flour
  • 1 tsp. baking soda
  • 1.5 tsp. cinnamon
  • 3/4 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 1/4 tsp. salt
  • 3 tbsp. coconut oil (melted & cooled to warm)
  • 1/4 cup maple syrup
  • 1/4 cup blackstrap molasses
  • 1 egg @ room temp
  • 1 tsp. vanilla
  • 1/3 cup plain non-fat Greek yogurt
  • 1/2 cup unsweetened vanilla almond milk (I used whole milk for Gia)
  • coarse sugar for sprinkling (optional)

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Preparation

  • Pre-heat oven to 350 degrees, line muffin tins.
  • In a large bowl whisk flour, baking soda, cinnamon, ginger, cloves & salt.  Set aside.
  • In a separate bowl, add coconut oil, maple syrup, molasses, egg, yogurt and milk. Whisk until smooth.  Add dry ingredients, mix until well combined.
  • Pour batter in muffin liners, filling halfway, sprinkle with coarse sugar.
  • Bake 18-22 minutes. (Makes 12 muffins.)

Jenna Beaugh’s Gingerbread

According to Jenna, this recipe is from her great grandmother.  The original recipe is from the 1930s, so Jenna updated it with a couple of tweaks.  I’m sitting here letting mine cool and it smells fantastic!  Click here to get the full recipe.

Happy baking!

xo