Wanted a new fall breakfast so I came up with these! They’re super quick, simple to whip up, and all healthy! I love crumbling them over greek yogurt as a better alternative to sugary granola. Enjoy! INGREDIENTS: 1 1/2 cups rolled oats ¼ cup mashed ripe banana (1 banana) 2 tablespoon brown sugar A dash […]
Posts Tagged ‘Baking’
These muffins are sweetened with maple sugar and contain a dose of healthy fats from the avocado! In addition, it uses coconut oil as a substitute for an unhealthier option such as butter and almond milk as a healthy alternative to dairy milk! They’re perfect to go with your midday caffeine fix, as the dash of espresso makes them a great to have with a good cup of coffee.
- 1 1/2 cups whole wheat (White, or wheat-free) flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1 tsp espresso powder or ground coffee beans
- 1/4 tsp salt
- 1 ripe avocado, pitted & peeled
- 2/3 cup maple syrup (the real stuff)
- 3/4 cup almond milk
- 1/3 cup coconut OIL, melted
- 1 tsp pure vanilla extract
- 1/2 cup dark chocolate chips
- Preheat your oven to 350*F. Prepare your muffin tin by greasing with non-stick cooking spray or baking liners.
- In a large bowl, whisk together whole wheat pastry flour, cocoa powder, baking powder, baking soda, espresso powder and salt. Set aside.
- Measure the coconut OIL and melt in the microwave for 30 seconds. In a food processor, puree the avocado, maple syrup, melted coconut oil, almond milk and vanilla extract until smooth.
- Make a well in the dry mixture and add the wet mixture to the dry mixture. Stir together with a wooden smooth until just combined. Fold in chocolate chips.
- Scoop the batter into the muffin tins and bake for 15-20 minutes until the tops are slightly cracked. Remove from the oven and do not remove from the muffin tins for an additional 15 minutes to let them cool.
- Keep stored in an air-tight container. You can also keep them stored in the fridge, like we had to do once our place became too humid. They taste fantastic cold!
- 1¼ cups cake flour or Canadian bleached all-purpose flour
- 1¼ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- ¾ cup sugar
- 1½ tsp pure vanilla extract
- ½ cup canola oil
- ½ cup buttermilk
- In a medium bowl, whisk together 1¼ cups flour, 1¼ tsp baking powder, ½ tsp baking soda and ½ tsp salt and set aside.
- In an electric mixing bowl beat the 2 eggs and sugar together on medium speed.
- Add vanilla and oil and continue mixing.
- Reduce mixer speed and slowly add about half of the flour mixture. Add half of the buttermilk, then the rest of the flour mix and the rest of the milk. Beat until just combined and smooth.
- Pour batter into a lined muffin pan filling each about halfway.
- Bake for 12 -14 minutes at 350°F (I had them in for about 17 minutes but my oven is quite old). Let them cool in the pan for a couple minutes before removing to a cooling rack
- Once the cupcakes are cooled to room temp, ice and decorate them as desired! All we had was chocolate icing and it turned out great with the vanilla cupcakes.
I love using lavender in baking, it really adds a unique, almost elegant sort of flavor to the recipe.
Start by preheating the oven to 350 degrees F and lining your muffin tins (it makes about 16 muffins).
To start, grab a medium bowl and combine flour, baking powder, lavender, and salt.
I chopped up the lavender buds just to make them a little finer. This allows them to fully combine with the mixture.
Next, grab your Kitchen Aid or electric mixer and beat together the butter, sugar, honey, and vanilla until combined. Add the eggs, beating them well after each.
Alternate between adding the flour mixture and the milk to the butter mixture, beating on low after each addition until everything is well combined
This step is optional, but I added some red and blue food colouring (or go with purple if you have it). I poured a few drops of each while mixing until I achieved the desired shade of purple. Then just spoon the batter into your lined muffin trays, pop them in the oven and voila!
Let them cool off completely before icing!
1/2 cup butter room temp
1 3/4 cups flour (I used oat barley rye)
1 1/2 teaspoons baking powder
2-3 teaspoons dried lavender, finely chopped
1/2 teaspoon salt
1 cup sugar
1/4 cup honey
1 teaspoon vanilla
2/3 cup almond milk (or any other milk)
8 ounces cream cheese
2 tablespoons butter
1/4 cup honey
1/2 teaspoon vanilla
3 cups powdered sugar
Preheat oven to 350 degrees F.
In a medium bowl combine flour, baking powder, lavender, and salt. Set aside. In a mixing bowl or Kitchen Aid mixer, beat butter for about 30 seconds. Add sugar, honey, and vanilla; beat until combined. Add the eggs, beating well after each addition. Alternate between adding the flour mixture and the milk to butter mixture, beating on low speed after each addition until everything is well combined. Fill each muffin tin halfway with batter bake for 16 to 18 minutes or until a toothpick comes out clean. Let cool before removing cupcakes from muffin tins. Cool completely on wire racks.
In large mixing bowl beat cream cheese, butter, honey, and vanilla with mixer on medium until light and fluffy. Gradually add the powdered sugar one cup at a time, beating well. Let cool before icing.