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In , , , on November 27, 2016 with No Comments

Paleo Banana Blueberry Muffins

I’m always looking to modify favorite recipes to a more Paleo-friendly or at least gluten-free version. My kids love it when I bake, but I admit I haven’t baked as much since switching to a Paleo-type diet. I will still occasionally bake, as I did for Thanksgiving, but I either can’t partake in what I’ve made, or if I do I pay for it later with horrid GI symptoms.




I’ve save a ton of recipes on my Pinterest site, so if you’re looking for a starting place with gluten-free and/or Paleo recipes, be sure to check out the link at the end of this post. Let’s be honest. I collect recipes, and I’ve done so my entire life. Pinterest is a huge enabler for this hobby, and I love the fact that I can find gluten-free and Paleo recipes for just about anything on Pinterest. There are some talented cooks and bakers out there who have graciously shared their creations with the world, and I for one am extremely grateful for it. I found this delicious and easy recipe on the Bakerita blog, and it has tons of terrific Paleo and gluten-free recipes. Whenever I make a Paleo or gluten-free recipe, I usually don’t tell my sons that I’ve made a modified recipe until after they’ve eaten it, so when they kept going back for more of these muffins, I knew I’d found a keeper 🙂

You could make these into mini muffins, and the recipe says it will make 36, but I made regular-sized muffins and ended up with 15 yummy treats.

 

paleo-banana-blueberry-muffins

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Paleo Banana Blueberry Muffins

 

4 ripe bananas, mashed

4 eggs

1/2 cup almond butter

4 tablespoons coconut oil, melted

1/2 cup coconut flour

1/2 teaspoon cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon real vanilla extract

1/4 teaspoon salt

1-1/2 cups blueberries

 

Line a muffin tin with muffin liners, and preheat the oven to 350 degrees Fahrenheit.

In a large bowl or mixer, combine the mashed banana, eggs, coconut oil, vanilla extract, and nut butter until thoroughly combined.

Add the coconut flour, cinnamon, baking soda, baking powder, and salt to the wet ingredients, and mix until just combined. Fold in the blueberries.

Spoon the batter into the muffin cups, and fill each muffin cup about two-thirds full.

Bake in the preheated oven for 22 to 25 minutes (11 to 13 minutes if making mini muffins), or until an inserted toothpick comes out clean.

Remove from the oven, and allow muffins to cool in the pan for about 10 minutes. Remove muffins from the pan, and let cool completely on a wire rack.

Visit Canning and Cooking Iowa Style’s profile on Pinterest.

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In , on January 17, 2016 with No Comments

Mixed Berry Cream Cheese Muffins

I love making muffins for breakfast and brunch. There are so many ways to make them, both sweet and savory. I had a bunch of frozen mixed berries in my freezer, thinking I’d do something healthy for the New Year and make smoothies, but my craving for muffins got the best of me, so I decided to use some of the berries in these muffins.

I found this recipe on FiveHeartHome.com after doing a search on Pinterest. This sounded just like what I wanted to make, and since I had all the ingredients on hand, I decided to go for it. The recipe says it makes 18 muffins. I did get 18 cream cheese-filled muffins, but there was enough batter left to make an additional 6 muffins. This way my family can decide which way they like them best, although I’m always in favor of a little cream cheese filling. Pour yourself a glass of cold milk and enjoy!

berry cream cheese muffins

 

berry cream cheese muffin single

 

 

berry cream cheese muffin cut in half

Mixed Berry Cream Cheese Muffins

3 cups flour
1 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup (1 stick) butter, softened
2 eggs
1 cup milk
1 1/2 good vanilla
2 cups mixed berries, fresh or frozen (if using frozen, don’t thaw)
4 ounces cream cheese, softened
2 1/2 tablespoons sugar

Preheat oven to 400 degrees Fahrenheit. Line 18 muffin cups with paper liners, or spray with cooking spray.

In a large bowl, whisk together the flour, 1 cup sugar, baking powder and salt. Work in the softened butter with a pastry blender or fork until the butter is in tiny bits and the mixture resembles coarse sand.

Blend in the eggs, milk and vanilla until all ingredients are thoroughly mixed, but do not overmix. Gently fold in the berries.

In a small bowl, combine the softened cream cheese and the 2 1/2 tablespoons of sugar until smooth and blended.

Scoop a heaping tablespoon of the berry batter in the bottom of the muffin cups, adding just enough to cover the bottom. Add about 1 teaspoon of the cream cheese mixture to the center of each muffin cup. Top the cream cheese with another tablespoon of the berry batter, evenly dividing the batter between the muffin cups.

Bake for 20 to 25 minutes, or until the muffins test done with a toothpick. Remove muffins from pans, and cook on a wire rack.

Yield: Approximately 18 muffins

 

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In on December 19, 2015 with No Comments

Honey Cinnamon Cornbread Muffins

I was looking for a quick and easy muffin recipe to make a quick breakfast for the guys during deer season. I found this recipe on A Spicy Perspective. They’re quick to mix up, and they taste great. The guys said I could make these again – a surefire hit for my family.

honey cinnamon cornbread muffins

Honey Cinnamon Cornbread Muffins

1 1/4 cup plain yellow cornmeal
1 cup flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
1/2 cup honey
1 cup buttermilk
1 stick unsalted butter, melted

Preheat the oven to 350 degrees Fahrenheit. Grease muffin pans.

Whisk together the cornmeal, flour, baking powder and cinnamon until well combined. Whisk in the eggs, honey and buttermilk. Add the melted butter, and mix until the mixture is smooth.

Pour batter into prepared muffin pans, filling only 2/3 full. Bake for 20 minutes, or until the tops are golden brown.

Yield: Approximately 15 muffins

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In , on June 16, 2014 with No Comments

Peanut Butter Banana Muffins and Homemade Chewy Granola Bars

When you have teenagers (and young adults) who have an endless stomach, you have to have snacks on hand. Trying to make them healthier snacks that are also tasty can sometimes be tough, but I found 2 recipes this weekend that everyone agreed were hits.

The first recipe I tried was Peanut Butter Banana Muffins. Really easy to make with ingredients I already had on hand. Doubling it was easy too, because I knew if they were a hit, I’d have to make more anyway!

Peanut Butter Banana Muffins

1 cup plus 2 tablespoons whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 ripe bananas, mashed
6 tablespoons creamy peanut butter
1/3 cup brown sugar
2 tablespoons honey
1/2 teaspoon vanilla
1 egg

Preheat the oven to 350 degrees Fahrenheit. Prepare 10 muffin tins with either muffin cup papers or lightly spraying with vegetable oil.

Stir the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.

Mix the banana, peanut butter, brown sugar, honey, vanilla, and egg together in another bowl.

Mix the wet mixture into the dry and stir until just combined.

Fill the muffin tins about 2/3 full. Bake for 18 to 20 minutes until golden brown.

 

Next on the snack list was trying my hand at homemade granola. We all love it, but it can get pricey to buy too often, so why not make it? I looked over lots of different recipes online and found one at honestcooking.com that sounded pretty good….and it was super easy and delicious.

Homemade Chewy Granola Bars

2 cups oats
1/2 cup sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon or other spices as desired (cardamom, nutmeg, etc.)
2-1/2 cups additions:  Dried fruit, seeds, nuts, flax meal, bran cereal, puffed rice cereal, crushed pretzels, chocolate chips…whatever you like. (I used chocolate chips, raisins, and black walnuts)
1/3 cup creamy peanut butter
6 tablespoons olive oil, canola oil, other oils….or melted butter (I used butter)
1/4 cup honey, maple syrup, or Agave syrup
1 tablespoon water

Preheat oven to 350 degrees Fahrenheit. Depending on desired thickness, line a square (8×8 or 9×9) or rectangular (9×13) baking dish with parchment paper (aluminum foil works too), then lightly grease the paper with a non-stick cooking spray, oil, or butter. Thicker bars are a little more decadent, if you’re planning on using this as a dessert.

Process 1/3 cup of the oats in a blender or food processor until finely ground.

If necessary, chop up dried fruit and nuts.

Stir together all dry ingredients (oats, ground oats, sugar, salt, cinnamon, fruits/seeds/nuts).

Whisk together wet ingredients (oil/butter, honey, peanut butter, and water).

Mix together wet and dry ingredients and then spread in the pan. Press firmly into the corners and edges so the top is even.

Bake for around 30 minutes or until the top starts to brown. Thicker bars will likely take longer, so you’ll need to watch them, depending on how much batter you’ve spread in what size pan. The edges will become deep golden, and they may feel underdone in the center, but that’s okay. They’ll firm quite nicely as they cool.

Let cool in the pan on a cooling rack for at least 20 minutes, then take them out of the pan using the parchment paper/foil. Let cool completely before cutting.

 

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In , on June 9, 2014 with No Comments

Blueberry Vanilla Muffins

Today was a lazy Sunday, and what better time to make some muffins for brunch? I went looking on the Internet for a homemade blueberry muffin recipe, and I found one that sounded good on www.willcookforsmiles.com website. She used both buttermilk and vanilla paste, neither of which I had on hand, so I improvised. The muffins turned out very yummy, and I’ve been told to make these again 🙂

 

 

Here’s the recipe I used:

2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
2 teaspoons good vanilla
3/4 cup sugar
4 tablespoons melted butter
1-1/2 cups milk
2 cups blueberries (I used frozen but can use fresh if you have them)

Preheat the oven to 350 degrees Fahrenheit, and grease a muffin pan with some baking spray.

In a large mixing bowl, whisk egg, sugar, melted butter and milk. Stir in the flour, salt, baking powder and baking soda. Whisk together until smooth.

Whisk in the vanilla. Fold in blueberries.

Fill the muffin cups 3/4 full with batter and bake for 30 to 35 minutes or until done using toothpick to test. (Mine took about 27 minutes.) Enjoy!

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