Carrot, Banana and Coconut Muffins

These muffins are jam packed full of yummy fruit, veggies and seeds and are also quite filling – the perfect snack to stop any over indulging at your next Christmas party!  This recipe is from ‘Wholefoods for Children’ by Jude Belreau. I am LOVING this book, it is full of great recipes not only for babies and kids, but the big kids too!  This recipe made around 24 muffins, so I stashed half of them in the freezer, and they have defrosted really well.

Please don’t be put off by the list of ingredients, these were really quick and easy to make (with a little helper), and you can always substitute regular flour for spelt flour and cow’s milk for coconut milk if you don’t have any. The original recipe also suggested sultanas, but I prefer currants.

Carrot Banana & Coconut Muffins

130g white spelt flour

165g wholemeal spelt flour

90g rapadura sugar

2 1/2 teaspoons baking powder

1/2 teaspoon ground cinnamon

45g desiccated coconut

1 teaspoon quinoa flakes

1/2 cup pecans or walnuts roughly chopped

1/4 cup sunflower seeds roughly ground

1/4 cup pepitas roughly ground

1 banana cut into small pieces

1/2 cup rasins

90g unsalted butter melted and cooled

1 egg

1/2 cup coconut milk

1/2 cup plain yoghurt

1 teaspoon vanilla extract

* Preheat oven to 180 degrees and line muffin tins with cupcake papers

* Place the flours, sugar, baking powered, cinnamon, coconut, quinoa flakes, nuts and seeds into a bowl and whisk together to combine.

* Add the carrot, banana and currants and mix through

* Place the butter, egg, coconut milk, yoghurt and vanilla in a bowl and mix until it has just combined

* Add to the dry ingredients and mix through until just combined. Let the mixture stand for a couple of minutes to absorb some of the liquid, then spoon into muffin pan.

* Bake for approx 20 – 25 minutes until golden on top and cooked through.

Banana and Rolled Oat Muffins

I know there has been an influx of banana recipes lately – but hey when they are just $1.29 a kilo, who isn’t going to buy in bulk?  We again had some bananas which needed to be used up, and I was after a simple recipe Liam could help me with.  Muffins are always great to make with a little helper, there are lots of jobs for them from mixing the ingredients together, to putting the paper cases into the tin – the problem can then be getting them to leave the paper cases in the tin!

For this recipe I turned to taste.com.au.  It’s always such a trap visiting this site, whilst I go there with the best intention of searching for just one recipe, it’s just so easy to get sidetracked and end up with a whole list of things that I want to make (just now after visiting the site for the recipe link, I want to make today’s featured recipe – raspberry, chocolate & almond cake!).

A yummy snack

A yummy snack

It took all of 15 minutes to make these – admittedly it would be a lot quicker without a little helper, but where is the fun in that!  They tasted great, I liked the rolled oats mixed in, next time I think I’d add some chopped walnuts or pecans to give a little extra flavour.  Liam liked them (surprise surprise!) so I’ve stashed a few in the freezer for him.  Alas the next morning when I tried to bribe him with one of these muffins if he would let me cut his hair, he wouldn’t come to the party….

Liam's favourite job!

Liam’s favourite job!

2 cups self raising flour

1 teaspoon ground cinnamon

1/2 teaspoon bicarbonate of soda

1 cup rolled oats

1/2 cup brown sugar

2 eggs

3/4 cup plain low fat yoghurt

1/4 cup canola oil

2 bananas mashed

* Preheat oven to 200 degrees and line a 12 hole muffin tin

* Sift flour, cinnamon and bicarb soda into a bowl, add the rolled oats and sugar and stir to combine

* Whisk eggs, yoghurt and oil together, add mashed banana and stir to combine

* Pour into bowl with dry ingredients and mix with a wooden spoon until just combined – mixture will still be lumpy

* Spoon into muffin tin and bake for approx 20 minutes or until lightly golden and cooked through.

* Leave to cool in cases for 5 minutes and then remove from tin.

** These can also be frozen.

Banana and Blueberry Muffins

In our household milk and bananas seem to disappear into thin air, and every couple of days we need to re-stock.  Somehow a couple of bananas slipped through the cracks and had began to die a slow and smelly death in the fruit bowl.  Looking for a new inspiration, I was flicking through Donna Hay’s Fast and Fresh and decided to adapt her basic muffin recipe.

In an attempt to make these healthier, I decided to cut out the sugar completely and I replaced it with 1/2 a cup of malted rice syrup and omitted the extra honey.  I then added blueberries for some extra sweetness.  To boost the protein content, I added rolled oats, wheat germ, LSA and chia.

Scott wasn’t very impressed with these – he complained they weren’t sweet enough,  I quite liked them though, yes they lacked some sweetness, but I still enjoyed the flavours – and Liam? Well as usual, he was more than happy to be a taste tester and loved them.

I think some further modifications are needed, next time I will use a sugar substitute like stevia in place of the brown sugar, and the malted rice syrup in place of the honey..

Yum!

Yum!

2 Cups plain wholemeal flour

3 teaspoons baking powder

1/2 cup raw sugar (substituted with 1/2 cup of Malted Rice Syrup)

2 tablespoons honey (omitted)

1 cup buttermilk

1 egg

1/4 cups vegetable oil

1 teaspoon vanilla extract

2 mashed bananas

1/2 cup frozen blueberries

1/4 cup wheat germ

1/8 cup LSA

1/4 cup rolled oats

2 tablespoons chia

* Preheat oven to 180 degrees

* Place the flour, baking powder and sugar (if using) in a bowl and mix to combine

* In a separate bowl, mix together the honey, egg, buttermilk, oil, vanilla (and malted rice syrup if using)

* Pour this mixture into the dry ingredients and mix until just combined

* If using, stir through the fruit and other

Blueberry and Carob Muffins

Please take my word for it – you MUST bake these over the weekend…  There you go, you can skip through the below fluff, go straight to the recipe and start baking..

You just HAVE to make these!

You just HAVE to make these!

However if you are kind enough to continue reading, or need further convincing, earlier this week I was browsing through our local Wray’s Oranic store and saw this recipe on the back of a pack of Raw Pure Carob Powder (by the Australian Carob Co located in Clare Valley South Australia).  We had blueberries and all of the other ingredients at home so I grabbed a pack (as well as some dark chocolate coated almonds and coffee beans…. yummo)!

The recipe said you will need a 6 hole muffin tin, I used my regular cupcake tins and made 18 from the mixture.  Once all of the ingredients were combined, it was quite a sticky mixture and didn’t look very ‘cakey’.  I was unsure how they were going to turn out – 20 minutes later when they were out of the oven, they looked great!

I LOVE these, so much so that I didn’t give them to Scott to take to work. Instead I have wrapped them up individually and popped them into the freezer as they will be the perfect afternoon tea treat.  As per usual, Liam also had to have a taste test, and they also got his seal of approval.  There you go, you should be convinced by now – have fun baking!

We really need to work on his table manners...

We really need to work on his table manners…

2 cups self raising flour

1/2 cup brown sugar

1/3 cup shredded coconut

1 cup frozen blueberries

1 egg lightly beaten

3/4 cup buttermilk

1/2 cup vegetable oil

1/3 cup carob powder

2 tablespoons of shredded coconut for topping

* Preheat oven to 180 degrees and prepare muffin tins

* Sift flour into a bowl and stir in the brown sugar, blueberries, coconut, egg, buttermilk and oil. Stir quickly so the blueberries don’t run, but only until mixture is just combined

* Spoon into prepared pans and bake for 20 – 25 minutes depending on the size of your muffins.  Sprinkle extra coconut over the top.