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My 2.5 year old took a very recent liking to eating muffins, except for some reason he calls muffins “pie”. Today he asked for a “pink pie.” Lucky for us, we had strawberry jam in our fridge, and I always have the other muffin ingredients on hand. I whipped these up lickety-split! There’s no added sugar because the jam is already sweetened (plus they contain banana). This recipe makes 10 toddler-sized muffins (meaning I didn’t fill them very full). Enjoy!
Strawberry Jam Muffins
1/2 C all-purpose flour
1/3 C oat flour
1/3 C corn flour
1/3 C quinoa flour (ground quinoa)
1/2 t salt
1 t baking powder
1/2 C organic strawberry jam (or try another flavor!)
1 mashed ripe banana
2 T liquid oil (avocado, olive, canola)
1/4 C soy milk
- Preheat oven to 350-370 degrees (this depends on your oven…I used to bake all my muffins at 350 degrees but then I moved to a new home and I have to set it to 370 degrees.)
- Combine dry ingredients in medium bowl.
- Mash banana on a plate and mash in other wet ingredients.
- Add wet blend to the dry ingredients.
- Portion in muffin liners or a greased muffin pan (I’m a fan of the silicone muffin liners!)
- Bake for 23 minutes (check at about 20 minutes).
- Remove from pan and cool on a wire rack.
- Enjoy the “pie”!
FIG BANANA CORNY OATCAKES
Since I give my baby, Todd, a pancake with his green smoothie each morning, I’m experimenting with different pancake recipes these days. My goal is no added sugar and using different kinds of grains for the flour.
Todd loves sucking on dried black mission figs, however, all but the largest ones in the package do present an obvious choking risk. So– in this recipe, my goal was to add some of that yummy and healthy fig to some pancakes in the form of a blended puree.
I cook my pancakes in a large skillet. The sloped sides make flipping them a challenge. I do need a proper pancake griddle, or a new electric frypan! (Any recommendations?) But, I digress…
These naturally sweet pancakes are thick, moist and fluffy. I like the texture with the added cornmeal. Try making muffins out of the batter, too! If you prefer a thinner pancake, simply increase the non-dairy milk.
10 dried organic black mission figs
1/2 C water
2 ripe bananas
2 T olive oil
1 C non-dairy milk (*add 1/4 C more if you prefer a thinner pancake)
1 C All-purpose flour
1/2 C oat flour
1/2 C organic fine cornmeal
1 T baking powder
1 t cinnamon
1/4 t salt
Oil for frying (I use coconut)
- Soak the figs in the water overnight or for several hours (use warm/hot water if you want to shorten the soaking time).
- Blend the figs plus the soaking water, bananas, olive oil and non-dairy milk until smooth.
- Combine the dry ingredients in a bowl.
- Stir the fruit puree into the dry ingredients but don’t over mix.
- Put some oil in a large sauté pan (i.e. pan with straight sides) and heat on medium to medium-high heat. (When I used to have a electric frypan, I set the temperature for 400 degrees for pancakes.)
- Drop spoonfuls of batter in the heated oil. Flip when edges start to set and bubbles appear on top.
- To make mini muffins, bake at 350 degrees for 15-18 minutes. (Or bake full-size muffins for 23 minutes).
Makes…a whole plateful!