Tag Archives: muffins

Mini Funfetti Pancake Muffins

I love baking for my son’s kindergarten class.  The other night, I was brainstorming ideas and thought of Ethan’s favorite foods-one of which is pancakes.  So I decided to make these mini “puffins” pancakes + muffins (I totally didn’t coin this term and can’t tell you exactly where I heard it first (which was a while ago) but cute and clever right?).  Mini anything is super cute and perfect for little hands. So if you don’t own a mini muffin tin, you need one!

Just running off this recipe for bit to let you know that it’s always a great idea to create fun names for recipes and foods for kids.  Kids actually prefer foods with fun names!  According to my favorite professor in the field of nutritional science, Brian Wansink, “cool names make for cool foods” and it’s true! Try it with your kids!   According to one study, 186 4-year olds were given regular carrots and on other lunch days, they were given the same carrots with the cool name “x-ray carrots” and on these days, they ate twice as much!  So the next time you’re giving your child a vegetable or new food, give it a fun name and it may spark their interest to give it a try!

Ok back to this yummy recipe!  I added in sprinkles and finely shredded carrots, which also add a hint of sweetness and of course including a vegetable in with a typical breakfast food is a win in my book-especially if the kids love it!  My 2 year old ate 5 of these for breakfast, topped with cream cheese!  and one of the kids from my son’s class said everyone ate them up.  I love when children (my own and others) eat and enjoy what I bake or cook.  It make my heart happy.

Ingredients

2 cups whole wheat flour

1 cup oat flour

1 tablespoon baking powder

1/2 teaspoon salt

3 tablespoons pure maple syrup

2 1/2 cups milk or dairy alternative

1 tablespoon vinegar

2 teaspoons vanilla extract

2 eggs

4 tablespoons butter, melted

1/3 cup finely shredded carrots

1/2 cup sprinkles, divided (I used India Tree sprinkles made with vegetable colorants)

Directions

  1. Preheat oven to 400F.  Line a mini muffin tin with liners for easy clean up.
  2. Combine flours, baking powder and salt in a medium bowl.  Whisk well.
  3. In another bowl, combine milk and vinegar and allow to sit for a few minutes.
  4. Add in eggs, maple syrup and melted butter just until combined.
  5. Pour the wet ingredients into the dry ingredients. Stir with a spatula just until combined.
  6. Fold in the carrots and then stir in the sprinkles.
  7. Using a small spoon, pour into muffin liners.  Top off the muffins with a couple of extra sprinkles.
  8. Bake for 10-11 minutes.
  9. To prevent sticking, let cool before removing from the liner.

 

Blueberry Oatmeal Muffins

Like many of us, I’m a very busy mommy.  Even too busy to eat a sensible meal so end up carrying healthy snacks with me through the day.  My typical morning breakfast is oatmeal or overnight oats but wanted my oatmeal in a to-go version! So I created these blueberry oatmeal muffins.  Think just about everything you put in oatmeal, but wrapped up in a little muffin.  These are a lifesaver for busy mornings when you have no time to even shove food into your mouth from a plate or bowl!  Not overly sweet, but has hint of brown sugar.  The primary sweetness comes from luscious blueberries and even though they are no longer in season, they still add a ton of flavor to these muffins!  I do recommend using fresh vs frozen for these, just because the fresh burst open when you bit into these muffins but frozen also works!

I used plain whole milk yogurt in these and applesauce which help to keep these babies moist and flavorful!  Not to mention the extra nutrients you get from these simple ingredients such as Vitamin C and protein.  Make these gluten-free by using gluten-free all purpose flour to replace the whole wheat and regular ap flour.  Enjoy!

Ingredients:

1 1/4 cup quick cooking oats

1/2 cup whole wheat flour

1/2 cup all-purpose flour

1/4 cup packed brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup unsweetened applesauce

1 cup low fat or whole milk yogurt

1 egg

1 teaspoon vanilla extract

1 cup fresh or frozen blueberries

Directions:

  1. Preheat oven to 375 degrees
  2. Place muffin liners in a muffin tin and spray lightly with cooking spray. Set aside.
  3. Combine oats, flours, sugar, baking powder, baking soda and salt in a bowl.
  4. In a separate bowl, combine yogurt, vanilla, egg and applesauce.
  5. Add liquid ingredients to the dry ingredients, mix until moist.  Do not overmix!
  6. Fold in blueberries.
  7. Bake for 18-20 minutes.
  8. Feel free to spread a little unsalted butter on these muffins without the guilt!

Pumpkin Cream Cheese Muffins

Pumpkin muffins (or pumpkin anything) are a favorite in my house. These muffins are Gluten-free, and I replaced some of the fat for greek yogurt which boosts the protein!  Pumpkin is loaded with an important antioxidant, beta-carotene which the body converts into a form of Vitamin A.  It’s also rich in fiber and other nutrients such as potassium. Austin inspired me to create these pumpkin muffins with a cream cheese center that isn’t super sweet like a frosting!  I recently went to a local deli and saw these “pumpkin cream cheese yogurt muffins” and being a dietitian, I knew that these were loaded with sugar! But to someone who doesn’t know what goes into those store-bought muffins may think they are super healthy because they’re made with yogurt!  Well….I have news for you, they are laden in sugar and super high in calories! Some of those muffins have upwards of 30 grams of sugar for 1 muffin! Yikes!  Ok, I digress.  Now back to these muffins that I baked from scratch and so excited to share this recipe because I only used 1/3 cup of brown sugar for the muffin batter and 2 teaspoon of agave natural sweetener for the cream cheese filling. Each muffin contains about 6 grams of sugar. Yummmmm, if you love pumpkin and cream cheese, try these!

Ingredients:

1 cup of oat flour

1 cup all-purpose gluten-free flour

1/4 teaspoon salt

1 teaspoon baking soda

1/3 cup packed brown sugar

2 teaspoons pumpkin pie spice

1/3 cup greek yogurt (low fat or whole milk)

2 tablespoons coconut oil

2 eggs, whisked

1 cup canned pumpkin (look for a can with a BPA-free liner)

2 tablespoons milk or dairy alternative

Filling:

6 oz low fat cream cheese, softened

2 teaspoons agave

1/4 teaspoon vanilla extract

Directions:

  1. Preheat oven to 375 degrees F and line a muffin tin with liners, spray lightly with cooking spray
  2. For the muffin batter: In a large bowl, sift together flours, baking soda, pumpkin pie spice and salt.
  3. In a separate bowl, whisk the yogurt, oil, eggs, milk, pumpkin and sugar.  Whisk well.
  4. Make a well in the center of flour mixture and pumpkin mixture and whisk to combine (do not overmix or you will end up with tough muffins).
  5. To make the filling: In a small bowl, beat cream cheese with agave and vanilla until smooth.
  6. Place pumpkin mixture in muffin cups about 1/3 full. Then add about one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. 
  7. Then top with more pumpkin batter and seal in the cream cheese with it.
  8. Bake for 18-22 minutes or until inserted toothpick comes out clean.