Posts Tagged ‘whole-grain muffins’

apple muffin closeapple muffin close2OK. You might be right… It seems I post a lot of muffin recipes. But who doesn’t love a muffin? Grain or grain-free, I’m a baker at heart. Muffins are simple to make, nostalgic for some of us, and there are infinite possibilities in the realm of muffins.

These almond apple muffins are moist, hearty and flavorful, just like muffins should be. They also get a boost of protein from the almond flour, and as usual, they’re low in sugar.



1 cup whole-grain spelt flour

1 cup almond flour (Bob’s Red Mill is a good choice)

1 1/2 tsp baking powder

1/2 tsp sea salt

2 1/2 tsp ground cinnamon, divided

1/4 tsp nutmeg

2 cups apples, cored and diced into 1/4-1/2-inch bits

1/4 cup butter, softened

1/4 cup coconut oil, softened

1/2 cup plus 2 tbsp evaporated cane sugar, divided

2 eggs

2 tsp vanilla extract

1/2 cup milk or milk substitute, such as coconut or almond



Preheat oven to 375F.

Grease a standard muffin pan or use cupcake liners.

Mix the flours, baking soda, salt and 2 tsp ground cinnamon in a medium bowl. Use a fork to break up any lumps in the almond flour. Add in the diced apple and stir to coat the pieces.


apple muffin mixIn a separate large bowl, beat the butter and oil until fluffy. Beat in the eggs and 1/2 cup sugar until well blended. Mix in the vanilla extract and milk. Fold the flour/apple mixture into the wet mixture stirring until just blended.

Spoon into the prepared muffin tin filling each cup about halfway.


apple muffin bakeMix the remaining 2 tbsp sugar and 1/2 tsp cinnamon in a small bowl. Sprinkle over each cup of muffin dough. Place the muffin pan in the oven and bake for about 25 minutes or until muffins are lightly golden and a toothpick inserted in the center comes out clean.


apple muffin bake2Makes 12 muffins.



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blueberry muffinsThese easy to prepare, delicious muffins are perfect with eggs on a weekend morning, and the leftovers make great afternoon snacks or a treat while out hiking or biking. This recipe is so easy, my kids share in the preparation.

I do not make these gluten-free, although you can certainly substitute ingredients and adjust the recipe accordingly. Even though I’ve been eating mostly gluten-free, I don’t believe in going to extremes unless one needs to–say, for instance, if you are actually allergic to gluten.

I think fresh blueberries work best, but if you don’t have them handy, you can use frozen blueberries. Just be sure to stir them into the batter without thawing them, otherwise your muffins will turn completely purple.


1 cup all-purpose flour, regular or gluten-free*

1 cup whole-grain spelt flour

1/2 cup evaporated cane juice (cane sugar)

2 1/2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. sea salt

1 tsp. ground cinnamon

1 cup milk (regular, or non-dairy, such as almond, coconut, etc.)

1/2 tsp. pure vanilla extract

1/2 cup butter or coconut oil, melted

2 eggs

1 cup fresh blueberries

blueberry muffin mixPreparation:

Preheat oven to 400 degrees F (200 C). Butter or line a standard 12-cup muffin tin.

In a medium bowl, toss together the dry ingredients (this does not include the blueberries).

In a sightly larger bowl, lightly beat the eggs. Whisk in the milk(s), vanilla extract and butter and/or oil. Add the dry ingredients and stir until just blended. Fold in the blueberries.

Spoon into the prepared muffin tins, until evenly distributed between all 12 (roughly three-quarters full). Bake until a toothpick inserted in the center of a muffin comes out clean, approximately 15-20 minutes. Let cool in the tins for 5 minutes. These are best served warm, but as I mentioned, they make for great snacks, too. Store thoroughly-cooled leftover muffins–if you have any–in an airtight container. They will keep for several days.


*Note about all-purpose flour: I have been using Einkorn flour in recipes where I would normally use regular all-purpose flour. Einkorn is considered an ancient grain (often called “nature’s original wheat”) that has never been hybridized. In fact, the brand I use, Jovial, claims Einkorn is the same as it was more than 12,000 years ago. If you’re gluten-free or have been reading the papers lately, you know that studies suggest it’s not gluten in and of itself that’s causing so many problems; it’s the gluten in the majority of grains grown today–most of which have been tinkered with for hundreds of years.

To make this recipe gluten-free, use 2 cups gluten-free flour(s) in place of the regular all-purpose and spelt. I like to use 1 cup all-purpose gluten-free flour (e.g., Bob’s Red Mill), 1/2 cup almond flour, and 1/2 cup buckwheat flour.

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I just finished baking another batch of these moist and “meaty” muffins. Maybe it was the dreary gray outside that motivated me to make something (naturally) sweet and substantial.

I’ve been working on these over the past few weeks, ever since a good friend of mine asked me to find or create a recipe for a muffin that would be nutritious enough to substitute for breakfast for her two daughters when she didn’t have time to do the usual–pancakes, french toast, etc.

The request reminded me of a breakfast muffin I used to order (in similarly dreary gray weather) when I lived in Seattle. I remember the muffins being dense, moist and hearty with a lightly crunchy top. I don’t exactly remember them being all that healthy, but I was determined to find the right balance.

I will continue to tinker with this recipe, but based on this last batch, I think you will find that these can indeed sub for breakfast. They boast whole-grain flours, eggs, flaxseeds and wheatgerm and three (!) cups of veggies–carrot, zucchini and sweet potato. While heavy on the protein and fiber, they’re light on sugar and rely on a little oil and applesauce for moistness.

Since first attempting the muffins a few weeks ago, my kids literally beg for these at breakfast and snack time.

Give them a try and let me know your thoughts!

Morning Glory Muffins

(Recipe adapted from several I found on-line and two shared with me by friends)

1 cup barley flour

1/2 cup all-purpose flour

1/2 cup almond meal/flour

1/2 cup finely chopped walnuts or pecans (I use my Krups mini-processor)

1/4 cup wheat germ

1/4 cup ground golden flaxseed meal

1 teaspoons ground cinnamon

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

1/4 cup cane sugar

1/4 cup brown sugar

1/2 cup applesauce

1/4 cup canola oil

3 large eggs

1 teaspoon vanilla extract

1 1/2 cups grated* zucchini, lightly packed after squeezing out excess moisture

1 cup grated peeled sweet potato, lightly packed

1/2 cup grated carrot, lightly packed after squeezing out excess moisture

1/2 cup raisins (I find raisins work best, but you can try substituting other dried fruit, such as cranberries, apricots or cherries, etc.)

* Note on grating: The muffins pictured use the standard grater “setting” (as shown on the right side of the grater in the photo) but I’ve also done them with the finer grating (left side of grater in photo) and they were equally good. Experiment!

Preheat oven to 350°F. Grease a standard muffin pan or line with paper cups. Mix all dry ingredients into a medium bowl. Lightly whisk eggs, then whisk in sugars, applesauce, oil, eggs and vanilla to blend in large bowl. Mix in zucchini, carrot and sweet potato. Add dry ingredients and stir until just barely combined. Fold in nuts and raisins.

Spoon into prepared muffin tin. (Don’t worry that the batter will be higher than the edges of the muffin tin!) Bake until a toothpick inserted into center comes out clean, about 25-30 minutes.

These are delicious eaten plain, but you can also add a little dairy, such as butter or cream cheese, if you like. The muffins keep for several days in a ziplock bag or other airtight storage container.

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These muffins are moist, low in sugar and make a great afternoon snack or breakfast addition. I’ve been making them gluten-free as well as dairy-free, but you can make them either way with great results. While they may not be as healthy as carrot sticks and spinach dip, they’ll likely be more popular with your friends or family, and they pack a good amount of fiber, protein and Vitamin A.

1/3 cup sugar

1/4 cup coconut oil, melted

2 eggs

3/4 cup pumpkin puree (use 100% pure pumpkin puree–unsweetened)

1/4 cup coconut milk

1 1/2 cup flour (use whole-grain barley flour or a mix of barley and oat to maximize nutrition, or make gluten-free using 1 cup all-purpose gluten-free flour and 1/2 cup almond flour)

3/4 teaspoon baking powder

1/2 teaspoon soda

1/2 teaspoon cinnamon

1/4 teaspoon cloves

1/4 teaspoon nutmeg

1/4 teaspoon sea salt

1/3 cup finely chopped walnuts or pecans

1/3 cup semi-sweet chocolate chips

Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a standard muffin pan (12) or mini muffin pan (24) or fill pan with muffin cups. Whisk together the first five ingredients in a small mixing bowl. Blend together the flour, baking powder, soda and spices in a medium bowl. Add the wet mixture and stir until just blended. Fold in the nuts and chocolate chips. Spoon into pan. Bake for 20-25 minutes (less for mini muffins) or until an inserted toothpick comes out clean.  Enjoy!

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