muffin, recipe

Protein Blueberry Muffins

Today after Jordan got home from school, he looked at his chef coat that was hanging in the laundry room and said “Mom, let’s bake something!” I asked him, “ What would you like to make?” “BLUEBERRY MUFFINS!!!”

b;u muff 11

So my little shoe-less chef got what he wanted – Blueberry Muffins!  But not just any blueberry muffins, protein muffins! These muffins are made with Greek yogurt and oats to add a power punch! Because let’s face it moms… we try to make ANYTHING healthy these days. Why stop with baked goods?

blu muff 1

Protein Blueberry Muffins makes 12

  • 2 cups organic un-bleached flour OR organic whole wheat flour
  • 1 cup oats
  • 2/3 cup Organic raw sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups plain Greek yogurt + 2 tablespoons raw honey mixed in
  • 2 large eggs
  • 4 Tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup frozen blueberries

Heat oven to 350°. Spray muffin tin with coconut spray or place liners in each slot.

Since Jordan was helping me, I kept the mixing super simple! In a separate bowl, place flour, sugar, oats, baking powder, baking soda and salt. No need to mix.

In a large mixing bowl, place softened butter and mix for 30 seconds on low. Next add eggs and mix gently. Add yogurt and vanilla and mix until all combined.

blu muff 13

Now add all of the dry ingredients into the wet and mix until combined. Once combined, fold in blueberries.

blu muff 14

Spoon the batter into the muffin tin. Fill them up! Trust me… all the way to the top! Place in the over and bake for 25 minutes. Let cool and enjoy!

blu muff 6

blu muff 3

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And obviously… the best part is licking the beater.

blu muff 8

XxOo Tasha

breakfast, muffin, recipe

Chocolate Chip Banana Millet Muffins

milletmuff3

Banana Chocolate Chip Millet Muffins

  • 2/3 cup whole millet
  • 1 1/2 cup whole wheat  flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch of  salt
  • 1/2 teaspoon cinnamon
  • 2 bananas, mashed
  • 1/2 cup organic brown sugar
  • 2 tablespoons canola oil
  • 1/2 cup soy milk, or any other non-dairy milk
  • 1 teaspoon vanilla
  • 1/2 cup non-dairy or organic chocolate chips

milletmuf1[5]

Preheat oven to 375 degrees.

Measure your millet into a blender and grind until it is almost to a powder.  Pour into a large bowl and add flour, baking powder, baking soda, cinnamon and salt. Gently stir together.

Mash banana’s and add to oil, milk, brown sugar and vanilla. Mix gently with your hand or a mixer until all the dry ingredients are wet. Add chocolate chips and gently stir until incorporated

Spoon into muffin tin, either lined or greased. Bake for 16-20 minutes, or until you insert a toothpick and comes out clean.

milletmuff5[4]

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breakfast, clean eating, muffin, recipe, vegan

Vegan Banana Bread Muffins

Banana bread is comforting with its warm cinnamon and nutmeg flavors. Now you can enjoy them all wrapped up into individual muffins. Serve warm with Earth Balance spread.

DSC04809

Ingredients

  • 3 ripe bananas
  • 1/4 cup vegetable oil OR 1/4 vegan butter like Earth Balance
  • 1/2 cup organic raw sugar
  • 1/2 cup organic brown sugar
  • 1 cup unbleached organic white flour and 1 cup organic whole wheat    flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tablespoon cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • walnuts or pecans (optional)

DSC04806

Preheat oven to 360 degrees
Cream sugar/oil with sugar. In a separate bowl mash bananas with a potato masher or fork. Add bananas to butter and sugar and mix well.
Now add the dry ingredients to the wet, making sure to scrape the sides and mix well. Stir in nuts at the end if you plan to use them.
Spray cooking spray in a muffin tin and add dollops of batter into each slot – 3/4 of the way full.
Bake for 25 minutes.
Makes 12 muffins.
DSC04814

ztashaz

muffin, recipe, vegan, vegetarian

A SKINNY Monday Treat!

Happy MONDAY!

What could be better than starting MONDAY off with a simple, healthy treat?!

As you have seen, I have not been baking at all lately. I still receive inquiries about healthy TREATS and I am NOT one to deny myself of treats – everything in moderation, right?!

I am officially dedicating Monday’s to Treat Day! YAY! Monday’s ROCK!

This healthy little treat is from my dear friend and business partner, Kris. She blogs over at  iHeartWellness and Kris is ALWAYS baking up yummy goodies! And when I saw she created a healthy fall muffin, I knew you ALL would love it! ❤

SkinnyOatmealSpiceMuffins-1024x682 
Head on over to her blog for the easy recipe!

What treats have you been making lately?

chocolate, coconut, muffin, recipe, vegan

Vegan Joyful Coconut Muffins

I’ve been thinking… thinking about coconut. Chocolate. And almonds.

Can you tell?

joyful muffin

These muffins are moist, light and not overly sweet. If you don’t have coconut oil… then I suggest you purchase a jar. It’s the key ingredient that makes these muffins what they are!

 

coconut muffin

Ingredients:

  • 2 1/2 cup whole wheat flour, or white unbleached
  • 1/2 cup coconut oil
  • 1 cup strong espresso
  • 1/2 cup soy or almond milk
  • 1 cup sugar
  • ½ cup cocoa
  • ½ cup sliced slivered almonds
  • 1/4 cup toasted coconut + extra for the tops (2 heaping tablespoons)
  • 1 tsp baking soda
  • 1tsp baking powder
  • ¼ tsp salt

Preheat oven to 355 degrees.

Mix oil and sugar until combined and creamed. Add coffee, milk and vanilla and mix until combined.

Next add the dry ingredients until everything is combined, stirring the coconut and almonds in last.
The batter may be a little wet but that’s ok – it will bake to perfection!

Spoon into a greased muffin tin. Sprinkle with remaining coconut. Bake for 20 minutes or until you insert a toothpick and it comes out clean. 

tashasig

baking, breakfast, muffin, vegan

Chocolate Chip Banana Millet Muffins

milletmuff3 

Banana Chocolate Chip Millet Muffins
original recipe

  • 2/3 cup whole millet
  • 1 1/2 cup whole wheat  flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch of  salt
  • 1/2 teaspoon cinnamon
  • 2 bananas, mashed
  • 1/2 cup organic brown sugar
  • 2 tablespoons canola oil
  • 1/2 cup soy milk, or any other non-dairy milk
  • 1 teaspoon vanilla
  • 1/2 cup non-dairy or organic chocolate chips

milletmuf1

Preheat oven to 375 degrees.

Measure your millet into a blender and grind until it is almost to a powder.  Pour into a large bowl and add flour, baking powder, baking soda, cinnamon and salt. Gently stir together.

Mash banana’s and add to oil, milk, brown sugar and vanilla. Mix gently with your hand or a mixer until all the dry ingredients are wet. Add chocolate chips and gently stir until incorporated

Spoon into muffin tin, either lined or greased. Bake for 16-20 minutes, or until you insert a toothpick and comes out clean.

milletmuff5

tashasig

breakfast, muffin, recipe, vegan

Vegan Banana Bread Muffins

Banana bread is comforting with its warm cinnamon and nutmeg flavors. Now you can enjoy them all wrapped up into individual muffins. Serve warm with Earth Balance spread.

DSC04809

Ingredients

  • 3 ripe bananas
  • 1/4 cup vegetable oil OR 1/4 vegan butter like Earth Balance
  • 1/2 cup organic raw sugar
  • 1/2 cup organic brown sugar
  • 1 cup unbleached organic white flour and 1 cup organic whole wheat    flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tablespoon cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • walnuts or pecans (optional)

DSC04806

Preheat oven to 360 degrees
Cream sugar/oil with sugar. In a separate bowl mash bananas with a potato masher or fork. Add bananas to butter and sugar and mix well.
Now add the dry ingredients to the wet, making sure to scrape the sides and mix well. Stir in nuts at the end if you plan to use them.
Spray cooking spray in a muffin tin and add dollops of batter into each slot – 3/4 of the way full.
Bake for 25 minutes.
Makes 12 muffins.
DSC04814

ztashaz