beet muffins

There are/were two jars of canned beets in my cupboard, from March when my storage beets were starting to turn faster than I could borscht.  Beets canned in just water are not exciting to eat, so I looked around for some other ideas and found this recipe for beet muffins.  It checks my boxes: whole grains, vegetable and fruit heavy, nuts, no refined sugars.  

Ingredients

•    2 medium-sized beets, cooked and pureed (about 1 cup) (I drained a pint jar of beets and ran it through the nutribullet)
•     1⁄2 cup unsweetened applesauce
•     1⁄3 cup honey or maple syrup (I used about 1/4 cup date paste)
•     1⁄3 cup coconut oil, melted (I used avocado oil)
•     2 large eggs
•     1 teaspoon vanilla extract
•     1 1/2 cups whole wheat flour
•     1⁄2 cup rolled oats
•     1 1/2 teaspoons baking powder
•     1⁄2 teaspoon baking soda
•     1⁄4 teaspoon salt
•     1⁄2 teaspoon ground cinnamon
•     1⁄4 teaspoon ground nutmeg
•     1⁄2 cup walnuts or pecans, chopped (optional) (I used soaked walnuts)
•     1⁄2 cup raisins or chocolate chips (optional) 

Instructions

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, combine the beet puree, applesauce, honey or maple syrup/date paste, and oil. Mix well until smooth.
3. Add the eggs and vanilla extract to the wet mixture and whisk until fully combined.
4. In a separate bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
6. If using, fold in the chopped nuts and raisins or chocolate chips to the batter.
7. Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
8. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

 

winter squash muffins

 I canned some winter squash last year, when I'd use half or other reasons.  I was trying to feed it to the dog but it hasn't made her GI tract very happy, so I'm finding other uses. 

Muffins are always a good choice, and I'll try this recipe soon especially since I pulled a mystery jar out of the freezer that has turned out to be homemade applesauce needing to be used up.

Ingredients

• 1 cup (140 g) butternut squash puree - canned or cooked and mashed 
•  2 eggs (I have eggs to use up but I am going to try to start using "flax eggs")
•  ¼ cup (60 g) maple syrup (I'm omitting hoping the the squash and applesauce, etc. provide enough sweetness - if these are missing sweetness I'll try date paste in the future or something else)
•  ¼ cup (60 g) unsweetened applesauce
•  ½ cup (120 mL) plain Greek yogurt (I'm using plain yogurt I make)
•  ⅓ cup (80 mL) extra virgin olive oil
•   1 teaspoon vanilla extract
•  1 cup flour (125 g) (I'll use white whole wheat; can be GF)
• 1 cup (80 g) old fashioned oats
•  2 teaspoons baking powder
•  ½ teaspoon salt
•  1 tablespoon pumpkin pie spice (I'll use cinnamon, nutmeg, cardamom ... )

Instructions Preheat the oven to 400 degrees F/204 degrees C. Use a silicone muffin tray or silicone liners if you have them. If not, grease or spray paper liners and place them in a regular muffin tray.

In a large bowl, whisk together the butternut squash, eggs, maple syrup, yogurt, oil, and vanilla. In a small bowl, combine the flour, whole oats, baking powder, salt, and pumpkin pie spice. Add the dry ingredients to the wet ones and whisk or stir together. The batter should be lumpy from the oats. Fill muffin tins for 12 muffins.   Transfer to the muffins to the preheated oven and bake on the center rack for 19 to 23 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are very lightly browned. Remove the muffins from the oven. Let them cool for a few minutes in the muffin tray, then transfer to wire racks to finish cooling. 

 

zucchini muffins

 I'm excited to make this zucchini muffin recipe from here once I get some more zucchini from my garden. 

Zucchini Oat Muffins

Ingredients

1 cup packed pitted dates

Boiling water

1 1/4 cups coarsely grated zucchini (1 medium zucchini)

1 cup whole-wheat pastry flour

1 cup old-fashioned rolled oats

1/4 cup sugar (I'll probably omit - the dates are enough sweet)

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon salt

2 large eggs

1/3 cup neutral-tasting oil, such as light-tasting olive oil, avocado, grape seed or canola oil

1/2 cup coarsely chopped walnuts

Directions

Place the dates in a medium bowl. Pour enough boiling water over them to cover and let soak for 1 hour. Reserve 2 tablespoons of the soaking liquid, then drain the dates well.Combine the dates and the reserved liquid in a food processor (mini, preferably) and puree to form a smooth paste, stopping once or twice to scrape down the sides, as needed.

Place the grated zucchini in a colander in the sink; let drain for 20 minutes, then gather it up in your hands to extract as much moisture as possible.

Preheat the oven to 350 degrees. Have a standard-size, 12-well muffin pan at hand. Lightly grease the wells with cooking oil spray or line them with baking paper cups.

Stir together the flour, oats, sugar, baking powder, cinnamon, nutmeg and salt in a medium bowl.

Stir together all the date paste, eggs and oil in a mixing bowl until incorporated, then stir in the grated, drained zucchini. Add the flour mixture and stir until no trace of it remains, then stir in the walnuts.

Divide the batter evenly among the wells. Bake (middle rack) for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Serve warm, or at room temperature

 

persimmon muffins (no sugar added)

 This recipe for persimmon muffins was a guide, but I changed it up a lot to make it healthier.

First, make persimmon pulp.  I blended persimmons - fuyus, many that were overripe.  They were mostly just destemmed.  I would probably peel more in the future, depending on what I plan to use it for.  I then froze it into 1 cup portions in bags, so hopefully I can make more muffins or other goodness until next season. If these aren't good, I'll keep trying. 

Ingredients

• 2 1/2 cups (320 grams) whole wheat flour (pastry flour works well)
  
• 1 teaspoon (4 grams) kosher salt
• 1 teaspoon (2 grams) ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon turmeric
  
• 1/2 cup yogurt
• 1/3 cup date paste
• 1 teaspoon maple extract or vanilla extract
• 3 large eggs
• 1 cup (300 grams) pureed persimmon about 2 medium persimmons
• 1 teaspoon (7 grams) baking soda
• 1 cup (120 grams) chopped walnuts (soaked overnight and drained to reduce canker sores if you're like me)
  

Instructions 

Preheat oven to 350°F.  Line the tin with baking cups or grease. Into a large mixing bowl, sift the flour, salt, cinnamon, baking powder, nutmeg, and ginger. Repeat the sifting process twice more for airy muffins. In a separate bowl, combine the yogurt, date paste, and vanilla or maple extract.  Whisk. Add the eggs, one at time while whisking vigorously. In another bowl, use a rubber spatula to fold together the pureed persimmon and the baking soda, just until mixed completely. Fold the persimmon puree into the wet ingredients, then fold the wet mixture into the dry. Mix just until the flour is combined. Add the walnuts to the batter and fold just until combined, or three stirs. Bake the muffins for 18-20 minutes, or until the muffin tops spring back when lightly pressed. Remove from the oven and allow to cool for 5 minutes before eating warm or transferring to a cooking rack to cool completely.

no-refined sugar blueberry muffins

 I'm moving away from refined sugars but do still eat dates, and these nice looking no-sugar blueberry muffins caught my eye.

Here's what I plan to do when I get a blender someday:

Ingredients

• 1 cup pitted dates chopped (10-12 dates)
• ½ cup boiling water boiling
• 1 cup whole wheat flour
• 1 ½ cups rolled oats
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup milk
• 1 ½ cups of blueberries

Instructions

 

• Preheat oven to 350 degrees.
• Boil water, measure 1/2 cup.
• Place chopped dates into a blender, then pour boiling water on top of the dates. Blend until dates are pureed.
• Add remaining ingredients (except blueberries) to blender, starting with the dry ingredients.
• Once all ingredients are in the blender, blend until mixture comes together.
• Gently fold in blueberries with a rubber spatula.
• Pour directly into a greased or lined muffin pan, about ¾ full.
• Bake for 18-22 minutes, until the center of the muffins bounce back when gently poked

 

zucchini muffins

 Last year when I had too much zucchini, I shredded and froze it.  Trying to empty out last year's crops I decided to make these zucchini muffins. They're pretty tasty and used up some other things I had on hand and needed to use up.  I double batched them and will freeze most, for a healthy-ish snack. 

Ingredients 

• ¾ cup roughly chopped raw walnuts or pecans or hazelnuts
  
• ⅓ cup melted coconut oil or other oil
  
• ½ cup honey or maple syrup
• 2 eggs
• ⅔ cup buttermilk (or ⅔ cup milk of choice mixed with 2 teaspoons vinegar, allow to rest for 5 minutes before using) - I used mostly yogurt topped up with milk
  
• 2 teaspoons vanilla extract
• 1 ¾ cups whole wheat flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• ¼ teaspoon ground nutmeg
• 1 ½ cups grated zucchini (squeeze out extra moisture)

Instructions

Heat oven to 400 degrees.  Chop and toast nuts for 4-5 minutes.

In a medium bowl, whisk together the oil and honey; add eggs.  Then add milk and vanilla. 

In a larger bowl combine flour, spices, leavening.  Add in the liquid ingredients just until mixed (do not overmix), then add in the zucchini and nuts.

Makes 12 muffins. 

carrot and apple muffins

 These carrot and apple muffins would probably also be great with zucchini or other vegetables/fruits.

Ingredients

• 1/2 cup nuts or dried fruit
• 1/4 cup (coconut) oil
• 1 1/4 cups (white) whole wheat flour
• 1 cup old fashioned rolled oats
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon  ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon kosher salt
• 3/4 cup grated carrot (about 1 large carrot)
• 3/4 cup grated apple (1 small apple will be more than enough; no need to peel it)
• 2 large eggs at room temperature
• 1/2 cup plain yogurt at room temperature
• 1/3 cup honey or maple syrup
• 2 teaspoons vanilla extract

 

Instructions

- Heat oven to 350 degrees F. Line 12 baking cups with paper liners or lightly coat with nonstick spray. Set aside. If using nuts for the mix-ins, toast them in the oven now: Spread the nuts into an even layer on an ungreased baking sheet. Bake at 350 degrees F for 8 to 12 minutes (for pecan or walnut halves), until they are lightly browned and fragrant. Transfer the nuts immediately to a cutting board; roughly chop and set aside. 

- If using coconut oil: Place the coconut oil in a medium microwave-safe bowl. Heat in the microwave just until melted (about 30 seconds on high). Set aside to cool to room temperature.

- In a large mixing bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, ginger, and salt. Add the grated carrot and apple and fold to combine.

- To the bowl with the oil, add the eggs, Greek yogurt, honey, and vanilla. Whisk until smooth. If the coconut oil resolidifies, warm it in the microwave in 15-second bursts, and stop as soon as you can stir the mixture back together. Add the wet ingredients to the dry ingredients, and stir gently until just combined. Do not overmix. Fold in the nuts or any other mix-ins.

- Divide the batter evenly among the 12 muffin cups. Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.  Place the pan on a wire rack and let the muffins cool in the pan for 4 minutes. Gently transfer the muffins to the rack to finish cooling completely.

cranberry muffins

 Cranberry muffins from here. 

Ingredients

• 2 cups flour
• 1/2 cup sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt 
• (citrus zest, if desired)

Combine above in medium bowl.  Then separately combine the following:

• 3/4 cup milk (or I use yogurt)
• 1/2 cup oil
• 2 eggs
• 1 1/2 tsp. almond extract (or substitute vanilla or citrus or whatever)

Add in the wet ingredients to the dry, then add in:

• 2 cups cranberries (fresh or frozen)

Put into 12 muffins cups, sprinkle tops with sugar if desired.  

Bake at 350 degrees for 25 minutes (ish).

healthy banana muffins

 This recipe for healthy banana muffins taken from here.  They hit the spot, though I wish I'd used all whole wheat flour (or maybe some buckwheat) instead of the half-half with white flour (since I didn't have white whole wheat).  Or added oat bran or something like that - I just wanted a little grittier texture, I guess.  I also liked that this was a straightforward one-bowl recipe, not requiring a lot of fuss or cleanup, and while I don't usually have three overripe bananas on hand, I do always have the other things.  I am looking forward to my banana plant producing and having heaps of very local bananas to use up.

 Update 11/24 - these turned out well!

Ingredients  

• 3 large overripe bananas (about 1 1/2 cups mashed)
• 1 large egg
• 1/2 cup yogurt
  
• 2 tablespoons oil/melted butter
  
• 1/2 cup date paste
  
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 1/2 cups whole wheat flour
• 1 cup pecans toasted at 350 for about 5 minutes, then chopped
  

Instructions 

Place rack in the upper third of the oven and preheat the oven to 350 degrees F.  Prepare12-cup muffin tin.  Lightly toast pecans.  
  Mash bananas in the bottom of a large bowl until mostly smooth. Whisk in the egg, and then the yogurt and oil. Whisk in the date paste and vanilla. Sprinkle the baking soda, salt, and cinnamon over the top, and then stir until combined. Gently stir in the flour until barely combined (it will be thick and that's ok), and then fold in the nuts.

 Scoop the mixture into the prepared muffin tin, filling each cup nearly to the top. Bake for 20 to 22 minutes, until a toothpick inserted in the center comes out clean and the muffins spring back lightly when touched in the center.

***

Edits for time #2 included below

Ingredients  

• 3 large overripe bananas (about 1 1/2 cups mashed)
• 1 large egg
• 1/3 cup nonfat plain Greek yogurt (I strained some old, runny yogurt through a coffee filter) - did about 1/2 cup of regular yogurt
  
• 2 tablespoons canola oil or melted/cooled coconut oil (butter would be fine)
  
• 1/3 cup light brown sugar
• 1/4 cup maple syrup - eliminated
  
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1 1/2 cups white whole wheat flour (I did half-half white-wheat flour and ... next time all wheat) - did 1/2 cup buckwheat flour; rest whole wheat
  
• 1 cup walnut halves (toasted and coarsely chopped) - (I used raw pecans and next time better toasted for sure)

Instructions 

Place rack in the upper third of the oven and preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper or foil liners, or lightly grease with nonstick spray. (I used parchment liners for the first time and wow was that great.  They always seemed an unnecessary indulgence but I got some on cheap sale and I always want to use those now.)  Mash bananas in the bottom of a large bowl until mostly smooth. Whisk in the egg, and then the yogurt and oil. Whisk in the brown sugar, maple syrup, and vanilla. Sprinkle the baking soda, salt, and cinnamon over the top, and then stir until combined. Gently stir in the flour until barely combined, and then fold in the walnuts.

 Scoop the mixture into the prepared muffin tin, filling each cup nearly to the top. Bake for 20 to 22 minutes, until a toothpick inserted in the center comes out clean and the muffins spring back lightly when touched in the center.

 

 

sourdough banana muffins

These were tastier than I expected! 

From here. I liked them with some chopped pecans sprinkled on top before baking.  I would like to cut the sugar, so it's worth playing with that.  Also could be at least partially whole grain flour.  I did put a little (maybe 1 T) worth of whey drained from yogurt in for a bit of moisture but it probably wasn't necessary.  Interesting that there's no fat but the texture is still good.

Ingredients:

• 1 cup sourdough starter
• 1 cup flour
• 1/2 cup sugar (or 1/3 c. honey?)
• 1 cup mashed bananas
• 1 egg
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. cinnamon
• pecans to sprinkle on top of each 

Instructions:

1. At least 12 hours before you wish to bake them, combine sourdough starter and flour. It will make a very thick dough, so do not be alarmed. Cover and place in a warm spot to culture for 12 to 24 hours.
2. After 12 to 24 hours, preheat oven to 375°F. Combine sugar, banana, and egg in a small bowl. In another small bowl combine salt, baking soda, baking powder, and cinnamon.
3. Sprinkle the dry ingredients over the cultured dough. Gradually add the liquid ingredients, stirring just to combine.
4. Spoon batter into muffin tin, filling 3/4 full. Bake at 375°F for 18 to 20 minutes, or until a toothpick comes out clean.

tasty oat bran-banana muffins

 These are super tasty and moist and the only change I would make is to add blueberries and/or hazelnuts.

From here: oat bran-banana muffins.

• 1 ¹⁄₄ cups all-purpose flour
• 1 cup oat bran
• ¹⁄₂ cup brown sugar
• 1 tablespoon baking powder
• ¹⁄₂ teaspoon salt
• ¹⁄₂ teaspoon cinnamon
• ³⁄₄ cup milk
• ¹⁄₄ cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla
• 2 large ripe bananas, peeled and chopped

Directions

1. Preheat oven to 400F; grease 12 (1/3 cup) muffin cups or use muffin liners.
2. Combine first 6 ingredients in a large bowl.
3. Put milk, oil, egg and vanilla in medium bowl and whisk to blend.
4. Add milk mixture to dry ingredients, stirring just until combined; mix in banana, being careful not to overmix.
5. Divide batter evenly among muffin cups.
6. Bake about 20 minutes, or until toothpick inserted into centers of muffins comes out clean.
7. Transfer to rack to cool.

cocoa banana muffins

From here. Very yummy!

Ingredients:

1/2 cup applesauce (or substitute vegetable oil)
1 egg
1 cup sugar
2 very ripe bananas, mashed
1/2 cup cocoa
1-1/2 cup flour
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla

Preheat oven to 350F. Cream applesauce, egg, sugar and banana. Stir in remaining ingredients. Pour into greased muffin tins. Bake for 25 minutes. Makes 1 dozen muffins.