Chocolate Banana Muffins with Avocado

This is a simple way to make use of overripe bananas and avocados. Feel free to add chocolate chips (1/2-1 cup) for even more chocolate flavor. If chocolate isn't your thing, you can also omit the cocoa and add an additional 1/4 cup of flour (I'd also add 1 tsp cinnamon).

Ingredients

3/4 c overripe banana (2 medium)
1/4 c very ripe avocado (1/2 small)
2 eggs
2/3 cup brown sugar
1/4 c vegetable oil
1 tsp vanilla

1/2 tsp salt
3-1/2 tsp baking powder
1 - 3/4 c flour
1/4 c cocoa

12 banana chips (optional)

Instructions

1. Spray 12 muffins tins with nonstick spray.
2. Preheat oven to 400 degrees (if using nonstick or dark colored pan reduce heat to 375 degrees.)
3. In large bowl, whisk together eggs, oil, sugar and vanilla.
4. Stir in banana and avocado.
5. In medium bowl, whisk together flour, cocoa, salt and baking powder.
6. Add flour mixture to liquid ingredients. Stir very gently until just combined.
7. Place approximately 1/4 cup of batter into each tin.
8. If using, place one banana chip on each muffin.
9. Bake for 20-25 minutes.
10. Cool five minutes and remove from tins onto cooling rack.

Blueberry Ricotta Muffins Recipe

On cold, rainy Vancouver days like today, the long, hot sunny days of summer seem far way indeed. Thankfully, during the summer we froze at least 5 lbs of plump, succulent local blueberries! They are perfect in recipes like this one for blueberry ricotta muffins. Maybe summer isn't that far away afterall.

Ingredients 

2 c all purpose flour
2 tsp baking powder
1/3 c white sugar
1 tsp cinnamon
1/2 tsp ground cardamom (optional)
2 eggs, large
1/3 c honey
1/3 c milk
2 tsp vanilla
1/2 c ricotta
1 tbsp lemon or orange zest
1-1/2 c blueberries (fresh or frozen)

Instructions

1. Preheat oven to 375 degrees F.
2. Spray or grease 12 muffin tins.
3. In a large bowl, whisk together flour, baking powder, sugar, cinnamon, and cardamom.
4. In another large bowl, whisk together eggs, honey, milk, zest and vanilla.
5. Stir ricotta into the egg mixture.
6. Gently fold in the berries.
7. Add the flour mixture into the egg mixture.
8. Gently, combine until just mixed.
9. Divide equally among 12 muffin tins.
10. Bake for 20-22 minutes or until an inserted toothpick comes out clean.
11. Place on wire rack.Remove muffins after pan has cooled for 10 minutes.

Refrigerator Raisin Bran Muffins

Versions of this recipe have been around for decades. The great thing about it is you can keep the batter in your fridge and bake up a fresh batch in the mornings for breakfast or after school for snacks. I've read you can keep it for up to 6 weeks! 

While I haven't tested that, I doubt they'd last that long just because they are sooo delicious and moist! To be honest, I usually bake up the whole batch and throw them in the freezer so we can grab these muffins anytime we're running out the door. They don't take long to thaw and are much healthier than a store bought muffin or processed snack.

This recipe is also pretty forgiving in terms of ingredients...if you don't have bran flakes, use bran buds or fibre cereal. If you don't have whole wheat pastry flour you can substitute all purpose (though you'll lose some fibre content). The batter will also thicken as it stands so if you do keep it in the fridge expect it to go from almost liquid to very thick. Finally, sometimes I make these in mini muffin tins - they take about 12-15 minutes to bake. 

This recipe will make about 4 dozen muffins! If you use dark colored muffin tins you might want to reduce your oven temperature to 350 degrees or watch carefully as they may brown a bit faster than a normal tin.

Ingredients

2 c boiling water
2 c wheat bran
2 c raisins
3 c whole wheat pastry flour
1 tbsp cinnamon
3 tbsp baking soda
1 tsp salt
1-1/2 c all purpose flour
1/2 c wheat germ
4 eggs
1-1/2 c brown sugar
1 c vegetable oil
1/4 c molasses
4 c buttermilk
4 c bran flakes

Instructions

1. Preheat oven to 375 degrees F. Spray muffins tins with baking spray.
2. In medium bowl, add bran and raisins. Carefully add boiling water over them.
3. In a very big bowl whisk the eggs.
4. Whisk in the brown sugar.
5. Add the oil, molasses, and buttermilk. Whisk until well combined.
6. In another large bowl, whisk flours, wheat germ, baking soda, cinnamon and salt.
7. Add the flour mixture to the buttermilk bowl. Gently whisk together. It will look lumpy but will come together. It will be very liquidy!
8. Stir in the bran mixture.
9. Add the bran flakes and combine. It will look very wet.
10. Fill muffins tins 2/3 full.
11. Bake for 20-25 minutes.

Cherry Surprise Honey Muffins

My son requested these muffins - I think he's a little bit sick of my chocolate avocado muffins that I've been making for weeks! I forgot how good these cherry surprise honey muffins are...so moist and the honey really adds a wonderful touch of flavor to these treats.

Makes 12 muffins.

Ingredients

3/4 cup rolled oats
1/2 cup honey
1/4 cup brown sugar 
2 eggs
1/3 cup vegetable oil
1 tsp vanilla
1-1/4 cups whole wheat pastry flour (all purpose can be substituted)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup plain yogourt
1 tsp cinnamon
1/2 c cherry jam

Instructions

1. Preheat oven to 350 degrees F.
2. On medium low heat combine honey, oats, cinnamon, and vanilla. Heat until honey is warm. Remove from heat.
3. In large mixing bowl beat together sugar, eggs and oil on medium high speed until well combined.
4. In small bowl whisk together flour, baking soda, baking powder and salt.
5. Add half the flour mixture to the egg bowl and stir on low speed until just combined. 
6. Add the yogurt and mix again. 
7. Add the oat mixture and stir. 
8. Add the last of the flour. Stir just until combined.
9. Fill muffin tin about 1/2 way with batter.
10. Add a tsp or so of cherry jam in the middle of each tin.
11. Cover with a bit more batter.
12. Bake for 15-17 minutes until golden and tooth pick test comes out clean.
13. Cool for ten minutes in tins and then remove muffins from tins and cool completely on wire rack.

Quick and Easy Jam Muffins

I love quick and easy recipes. I love them even more when they are a bit healthier than everyday varieties of the same thing. 

This muffin recipe is made with whole wheat pastry flour and flax seed to boost the fiber content and has less oil than other similar recipes. Despite this healthier version there is still lots of flavour! I use my own home made raspberry-lime jam but any variety will do. If you don't have turbinado sugar substitute regular granulated (same amount).

Healthier and more flavour than store bought!

Makes 12 muffins.

Ingredients

2 c whole wheat pastry flour
1/2 c turbinado sugar
1 tbsp baking powder
1/2 tsp salt
1 tsp cinnamon
2 tbsp ground flax seed (optional)
1 tsp vanilla
1 egg
3/4 c milk
1/4 c vegetable oil
1 c jam

Directions

1. Preheat oven to 350 degrees F.
2. Spray 12 muffin tins with baking spray.
3. In medium sized mixing bowl, whisk together flour, sugar, baking powder, flax, salt and cinnamon.
4. In another bowl, lightly whisk egg, milk,and  oil.
5. Make a well in the dry ingredients and add the egg mixture. Stir just to combine.
6. Add jam and stir to combine (as little stirring as possible to prevent tough muffins!)
7. Divide among muffin tins (about 2/3 full).
8. Bake for 22-25 minutes.

I love the colour of the batter before baking!

Leave off the butter for fewer calories!

Good Morning Muffins

These muffins are small, subtley sweet and satisfying. They are not mammoth muffins we find so often now-a-days. They are great for a quick breakfast, a kid's snack on-the-run, or with a cup of tea or coffee. Remember to only fill the cups half full or you might not have enough batter.


Yield: 12 small (not mini) muffins


Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 1/2 tsp baking powder
• 1/4 tsp ground nutmeg
• 1/8 tsp salt
• 1 egg, lightly beaten, room temperature
• 1/2 cup milk, room temperature
• 1/3 cup butter, melted and cooled slightly
• 1 tsp cinnamon
• 1 tsp vanilla or almond extract
• Extra cinnamon and sugar for tops of muffins

What to do

• Preheat oven to 350 degrees F. Grease muffin cups or line with muffin liners.
• In a medium mixing bowl, whisk together flour, 1/2 cup sugar, baking powder, nutmeg and salt.
• Make a well in the center of the mixture.
• Stir together egg, milk and 1/3 cup melted butter. Add egg mixture to flour mixture; stir until just moistened to avoid tough muffins.
• Spoon batter into prepared muffin cups. These are meant to be smaller sized muffins so fill cups about 1/2 full.
• Combine 1/4 cup sugar and cinnamon. Sprinkle cinnamon sugar mixture on top of batter.
• Bake for 20 to 25 minutes.
• Optional: If desired, mix 1 cup icing sugar with a tsp of water and tsp lemon juice. Drizzle over muffins.

Carrot, Raisin, Orange, Pumpkin Muffins or CROP Muffins

So many muffins today are really just cakes or cupcakes in disguise. But let's face it, it sounds way better to say you had a muffin for breakfast rather than a cake! Even so-called healthy varieties like bran or fruit varieties are often full of sugar and fat. And what about those massive costco muffins - there must be a days worth of calories in one of those pretty boys!


Well, these muffins are pretty good as far as muffins go. There is quite a bit of fibre thanks to the pumpkin, carrots and raisins. And there isn't too much oil or sugar thanks to the pumpkin puree and its natural sweetness.  I don't know the exact calorie count but if you follow Weight Watchers(tm) one muffin has 4 points. Their flavour is best within 48 hours of baking.


Recipe adapted from Canadian Living's Best Muffins and More


Makes 12 muffins.
Ingredients
2 cups flour
1/3 cup brown sugar
1-1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 vanilla
1/2 tsp ginger
1/2 tsp nutmeg
1 cup raisins
1/2 cup grated carrots
1 egg, beaten
1-3/4 cup canned pure pumpkin
1/3 cup vegetable oil
1/2 cup orange juice

What to do:

1. In a large bowl, stir together flour, sugar, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
2. Stir in raisins.
3. In another bowl blend together egg, pumpkin, oil, orange juice, carrots and vanilla.
4. Pour all at once over dry ingredients; stir just enough to blend.
5. Spoon into large greased or paper-lined muffin cups, filling to top of cups.
6. Bake in 375°F (190°C) oven for about 25 minutes or until tops are golden and firm to the touch.
7. Let stand for 5 minutes before removing from pans to cool on racks.
8. Enjoy!

Blueberry Apple peach Muffins

These delicious blueberry apple peach muffins were made with the same basic recipe as this recipe but I added a golden delicious apple and blueberries to go with the peaches. I also added 1/2 teaspoon of almond extract to go with the vanilla and took out the cinnamon. Finally, I didn't use the glaze. Instead I sprinkled some coarse sugar to the tops for a great crunch. Enjoy!

Don't Sing the Blues... make Blueberry Bran Muffins instead

My kids and husband love blueberries muffins and I love bran muffins – to satisfy everyone I baked up a batch of these delectable bites. Good for snacks or breakfast these are quick to mix up and throw in the oven. The recipe is based on one I found on epicurious. I used a combo of sour cream and yogurt but either works. I also added an egg yolk because I like a denser muffin. For a lighter version leave out the extra egg yolk. Enjoy!

From blueberry muffins

Ingredients:
• 1/2 cup unsalted butter, softened
• 1/4 cup firmly packed brown sugar
• 1 large egg
• 1 egg yolk
• 1/3 cup sour cream
• 2/3 cup yogurt – plain or fruit flavoured
• 1/4 cup molasses
• ¾ cup fresh blueberries
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup wheat bran

What to do:

1. Preheat oven to 375°F.

2. In a large bowl cream together the butter and the brown sugar until light and fluffy, beat in the egg and yolk, the sour cream, yogourt and the molasses.

3. In a bowl whisk together the flour, the baking soda, the salt, and the bran.

4. Add the flour mixture to the sour cream mixture bowl.

5. Mix the batter until it is just combined. (The batter will be lumpy.)

6. Fold in blueberries.

7. Spoon the batter into 12 greased standard muffin tins or tin lined with muffin paper cups.

8. Bake the muffins in the middle of a preheated oven for 20 to 25 minutes, or until they are golden brown or inserted tooth pick comes out clean.

9. Cool 10 minutes and turn out onto a rack and let them cool completely.

Click here for a printable verison of this recipe.

From blueberry muffins