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.
INGREDIENTS
- 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!
Mmmm nothing like a good old fashioned sweet vanilla cupcake. These are perfect for baking with the kids and letting them get creative with the frosting and decorations!
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set flour mix aside. In the bowl of an electric mixer, beat together eggs and sugar, then add vanilla and oil and continue mixing.
To make buttermilk I added about half a tablespoon of lemon juice to half a cup of milk and let it sit for 5 minutes.
Alternate between adding half the flour mixture and half the buttermilk to the butter mixture.about half of the flour mixture and beat until just combined and smooth.
Pour the mixture into lined muffin trays filling each about halfway. 
Bake for about 12-14 minutes or until they just start to golden up at the edges.
Let cool before icing and decorate however you wish!
Yields: 15 cupcakes (I got about 17)
INGREDIENTS
- 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
DIRECTIONS
Preheat the oven to 350°F and line a muffin pan with cupcake liners.
- 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.
These muffins are ideal for mornings when you crave breakfast for dessert! They’re sweet, satisfying and moist without having any added butter or oil! The oatmeal keeps you full, the applesauce and greek yogurt add moisture and nutrients while the bananas add the perfect sweetness and flavour!
Yields12 Muffins (I ended up with closer to 16 muffins)
INGREDIENTS
2 ripe bananas mashed (I used 2 and a half and a little less sugar)
3/4 Cup Almond Milk (or milk of choice)
1 Teaspoon Vanilla
1 Egg
3 Applesauce
2 Tablespoon + 1 Teaspoon Plain Greek Yogurt
1 Cup Flour
1 1/2 Cup Rolled Oats
1 Teaspoon Cinnamon
1/2 Cup Brown Sugar
3/4 Teaspoon Baking Powder
2/3 Teaspoon Baking Soda
1/2 cup dark chocolate chips (optional)
DIRECTIONS
1- Preheat oven to 350 and grease or line muffin pan.
2- Combine flour, oats, cinnamon, brown sugar, baking powder and baking soda. Mix until well combined and set aside.
3- In a separate bowl, combine mashed bananas, milk, egg, vanilla, applesauce, and greek yogurt. With an electric or Kitchen Aid mixer, beat until everything is well combined.
4- Add the dry ingredients to the wet ingredients and mix with an electric mixer on low until smooth and well combined.
5- Fold in the chocolate chips (optional) and pour mixture into the lined or greased muffin pan. Bake in 350 degree oven for 20-25 min or until a toothpick comes out clean. Allow muffins to cook in muffin pan until cool.
These cookies are just as perfect as they sound. The best combination of an old fashioned chocolate chip cookie mixed with a summer classic, campfire s’more!
Just start by whipping up the cookie dough and throwing it in the fridge or freezer until it hardens up (depending on your patience level).
Next line a cookie tray with parchment paper and throw on your grahm crackers in neat rows.
Spoon out about a tablespoon of cookie dough on each grahm cracker and place them in the oven for about five minutes until they’re partially cooked. Then (optional) remove them and add on some extra chocolate by putting pieces of a Hershey’s bar or any other chocolate bar of your choice! Throw them back in the oven.
Et voila! Perfection!
Bring them to the next backyard BBQ, camping trip or bonfire and they’ll be gone in no time, trust me!
INGREDIENTS
- 11 Tablespoons unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- (optional) 1 teaspoon cinnamon
- 2 ½ cups flour
- 1/2 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- 3 regular sized Hershey’s bars, broken into pieces
- 1-2 packages graham crackers, broken into squares
DIRECTIONS
- In a medium bowl, combine the flour, baking soda, sea salt and cinnamon. Set aside.
- In a Kitchen Aid/electric mixer, cream together butter, white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.
- Add the flour mixture to the butter mixer and combine on low speed.
- Fold in the chocolate chips and marshmallows. I only had the large marshmellow so I simply cut them into quarters and it worked perfectly. Chill the dough in refrigerator for 1 hour to overnight (I just threw it in the freezer for about 20 minutes and it worked fine).
- Preheat the oven to 375 degrees. Line cookie trays with parchment paper.
- Lay out graham crackers side by side on the pans as close as possible, adding or removing graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers. (But watch out for the grahm crackers can easily burn and leave the cookies underdone)
- Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. Press down slightly with fingertips.
- Bake for 5 minutes then (optional) remove from oven to press Hershey’s bar (or bar of choice) pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.
- Bake for an additional 5 – 7 minutes or more if your cookies are thicker. Bake until the edges start to become golden brown. Move them to a cooling rack when done. For clean cutting make sure cookies are completely cool and cut with a sharp knife. (I ended up not needing to cut mine seeing as the dough didn’t spill off of the grahm crackers.
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!
INGREDIENTS
CupCakes:
1/2 cup butter room temp
2 eggs
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)
Frosting:
8 ounces cream cheese
2 tablespoons butter
1/4 cup honey
1/2 teaspoon vanilla
3 cups powdered sugar
DIRECTIONS
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.