Muffin Mania

It's still hot here. We are still in "summer mode". Yet I still NEED to bake. :) I've spent a great deal of time channeling my inner-baking goddess into muffins. I love muffins for the following reasons: 

1. Delicious.
2. Nutritious.
3. Unlimited possibilities.
4. Quick to throw together.
5. Great for breakfast.
6. Great for lunch.
7. Great for snacks.
8. Easy to grab-n-go.
9. Freeze well (not that they typically make it to our freezer).
10. Delicious.

I've been making at least 2 batches per week of at least a dozen muffins. And regarding #9 above: we usually consume a dozen muffins in a day. I don't think twice about feeding them to the girls for breakfast and again for lunch - sugar-free, whole grain, and contain fruits and/or vegetables. Works for me! When the day comes that I start packing lunches for the girls, you better believe they'll be enjoying muffins instead of sandwiches at times! Here's what we've been devouring lately:

Banana Bread Muffins

courtesy of COOKIE+kate

• 1/3 C melted organic coconut oil
• 1/4 C local honey
• 1/4 C real maple syrup
• 2 local eggs
• 1 C mashed organic bananas
• 1 tsp organic vanilla
• 1/2 tsp sea salt
• 1/2 tsp cinnamon
• 1 C organic whole wheat flour
• 1/2 C ground organic oats
• 1/4 C oat bran
• 1 tsp baking soda
• 1/4 C hot water
• Combine coconut oil and honey; add eggs, bananas, vanilla, sea salt, cinnamon
• Stir in flours (total flour is 1 3/4 C - I've made this by combining different amounts of whole wheat flour, ground oats, oat bran, flaxseed, and brown rice flour)
• Combine baking soda with hot water; add to batter
• Bake at 325 for 20-25 minutes in greased muffin tin

Whole Wheat Carrot and Apple Muffins

courtesy of 100 Days of Real Food

• 3 C organic whole wheat flour (again, I typically use an assortment of flour and grains to total the amount needed)
• 1 T cinnamon
• 1 1/2 tsp aluminum-free baking soda
• 1/4 tsp baking powder
• 1/2 sea salt
• 3 local eggs
• 3/4 C organic coconut oil
• 1/2 C honey
• 1 tsp vanilla
• 2 C grated organic carrots
• 1 C grated organic apples
• Combine dry ingredients
• Add wet ingredients
• Fold in carrots and apples
• Bake at 325 for 15-20 minutes in greased muffin tin

Basic Muffin Recipe (without eggs)

courtesy of The Yummy Life

• 2 C organic flour (combination of ground oats, whole wheat flour, flaxseed)
• 2 tsp aluminum-free baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp kosher salt
• 1 C buttermilk (I didn't have buttermilk so I squeezed 1 T fresh lemon juice into measuring cup, filled it to 1 C with milk, and let sit for 10 minutes)
• 1/2 C water
• 2 tsp vanilla
• 1/3 C local honey
• Combine dry ingredients
• Combine wet ingredients
• Add all together
• I made a batch of blueberry-pecan as well as a batch of peach-pecan. For both, fill greased muffin tin 1/3 with batter, sprinkle with fruit/nuts, fill another 1/3 with batter, top with fruit/nuts
• Bake at 350 for 20-25 minutes