Oatmeal Muffins (soaked)

These muffins are awesome because the grains are first soaked (and they taste good!). Soaking in kefir or an acid breaks down phytic acid and prepares it for better digestion and nutritional benefits. After trying the original recipe a few times, I found the texture was best with just under 1 c oats and 1 c flour, as you can mix the liquids through more evenly, and it keeps it nice and moist! I like them with frozen blueberries or blackberries added to each muffin cup before popping in the oven!

• scant 1 cup rolled oats
• scant 1 cup white flour or whole wheat pastry flour
• 1 cup kefir or yoghurt (I usually mix 2/3 kefir with 1/3 filtered water)
• 1 egg
• 1/4 cup honey
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 tsp vanilla
• 1/3 cup melted butter, ghee or coconut oil
• Berries or raisins (optional)
• Raw cane sugar or chopped nuts to sprinkle on top (optional)

1. Approx 12 hours prior to baking, combine the oats and flour and drizzle kefir or yoghurt all over. Cover the bowl and allow the grains to soak.
2. When ready to bake muffins, preheat the oven to 400°F. Grease muffin tin (I use coconut oil). Add the other ingredients (sprinkling the baking soda & salt as evenly as you can over the batter). Stir to combine without over-mixing.
3. Fill muffin tins and bake 15 minutes until the muffins are set and lightly browned. Makes 12 muffins.


Orange Cranberry Muffins




Good morning and welcome Spring! Being greeted by the sunshine this morning was so nice after the cold but beautiful snow we’ve had late into the Winter this year.

These muffins we made for breakfast have a nice zing and sugar crystals on top to sweeten your taste buds! I made some without cranberries and added raisins to please my four year old which were also good (but definitely try the cranberries!).




Orange Cranberry Muffins

2 cups flour (I used whole spelt flour although all-purpose is fine too)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 c cup cane or coconut sugar
1/4 c maple syrup or honey
2 large eggs, at room temperature (or flax eggs)
1 cup pureed cooked carrots or yam
Zest of 1 orange
heaping cup of cranberries (frozen is fine)
2 tablespoons raw cane sugar, for sprinkling

Preheat the oven to 375 degrees F. Line a 12-portion 1/2-cup muffin tin with paper liners.

In a large bowl, sift the flour, baking powder, salt, cinnamon, nutmeg and ginger together.

In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, cream the butter on medium speed until lightened. With the speed on low, slowly add the sugar. Increase speed to medium high and beat until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating between each addition and scraping down the bowl as necessary with a rubber spatula. Add the carrot puree and orange zest and beat until well combined. With the mixer set on low, slowly add the dry ingredients and mix until just combined; do not over-beat. Remove the bowl from the mixer and with a rubber spatula, gently fold the cranberries into the batter until evenly distributed (or just push them into each muffin like I did to evenly distribute them).

Evenly divide the batter among the lined muffin cups and sprinkle a little sugar over the top of each. Bake in the center of the oven until light golden brown and a toothpick inserted in the center comes out clean, 25-30 minutes.

Cool in the pan on a rack for 10 minutes. Remove muffins form the pan and transfer to a rack to cool. Enjoy!


Strawberry Quinoa Muffins

I’ve had a big tub of strawberries in my fridge needing to be used up (I highly recommend getting strawberries in season, local or organic otherwise they likely will have been heavily sprayed with pesticides). Looking for some new breakfast ideas again I came across this recipe. I modified it adding cocoa, and honey instead of sugar (as my 3 year insisted on “shoc-wate muffins!”). They’re denser than a muffin with wheat, but I really enjoyed the strawberry vanilla flavored muffins and my boys liked the “chockwat” variation. I’m still testing out how much more liquid should be added to the chocolate ones for the best texture, but you can try out the variation if you like!

Strawberry Quinoa Muffins

1⅓ cup oat flour (what I do is blend my rolled oats to a fine meal, like whole wheat flour)
1 tsp non-aluminum baking powder
½ tsp salt
1/3 cup honey
2 Tbsp coconut or cane sugar
2 Tbsp coconut oil, melted
2 ripe bananas, mashed
2 eggs (or flax eggs: 2 tbsp ground flax + 6 tbsp water, whisked)
1 tsp pure vanilla extract
1 cup cooked quinoa
heaping cup of sliced strawberries
For Chocolate Variation Add:
1/3 c cocoa powder
3/4 c mini chocolate chips to replace strawberries (optional)
1 Tbsp melted butter
2 Tbsp whole milk

1. Mix first 3 dry ingredients in a bowl (then whisk in cocoa powder if using). In a separate mixing bowl, mix coconut oil, honey (I have to melt these two in a small sauce pan in the Winter because they solidify so much) bananas, eggs, vanilla until well blended. Stir in quinoa. I used my blender, first blending quinoa, then adding wet ingredients for a smooth consistency.
2. Slowly mix in dry ingredients just until it is all incorporated. I had my strawberries defrosted overnight and sliced them in the morning. Add strawberries (I just layered batter and strawberries into each muffin cup).
3. Measure batter into prepared cupcake tin (coconut oil is great for greasing muffins cups). Bake at 375 degrees F for 25 minutes. Makes 10-11 cupcake sized muffins.

Blueberry Lemon Chia Seed Muffins

Berry picking was so rewarding this Summer, as my boys loved filling their mouths while Joe and I lugged buckets of organic berries to freeze for the coming months. These lemony muffins really satisfied my sweet/tart craving and my boys love licking the spoons, so again everyone is happy! Mmmmmm.

Blueberry Lemon Chia Seed Muffins
recipe by Angela at www.happyfitmama.com

• ½ cup coconut oil or butter
• ¼ c coconut sugar or raw cane sugar
• ½ cup Honey
• ¾ cup milk
• 2 Eggs
• 1 teaspoon Pure Vanilla Extract
• 2 whole Lemons, zested and juiced (organic lemons are better when using peel… plus I find them sweeter!)
• 2 cups spelt flour (all-purpose would probably be fine too)
• 2 teaspoons Baking Powder
• ¼ teaspoon Baking Soda
• 2 tablespoons Chia Seeds
• ½ cup Fresh or Frozen Blueberries

1. Preheat oven to 350 degrees F.
2. In small saucepan melt coconut oil and honey, then transfer to bowl. Mix in milk, eggs and vanilla. Then lemon juice and zest.
3. In separate bowl, combine flour, baking powder and baking soda. Gently mix dry ingredients into wet. Fold in Chia seeds and blueberries till combined. Do not over mix.
4. Spoon batter into greased (coconut oil works great) muffin tins. Fill each ¾ full. Bake 18-20 minutes. Remove from oven to cool.

Banana Muffins

They were a hit with toddlers and parents alike when I brought them to Sunday School so I thought I’d share the recipe! The ones pictured have a candied pumpkin seed topping that I experimented with the other day (the seeds were soaked, then sauteed in honey and coconut oil). It was pretty yummy!


Banana or Blueberry Crumb Muffins

from Lindsay Edmonds at www.passionatehomemaking.com.

You can use fresh or frozen bananas, just thaw and mash up!

1 1/2 cups whole wheat flour (spelt recommended)
1 teaspoon baking soda
1 1/2 teaspoon non-aluminum baking powder
1/2 teaspoon salt
3 bananas, mashed
1/2 c honey
1 egg, lightly beaten
1/3 cup butter or coconut oil, melted (or replace with half applesauce)

Topping, optional:
2 Tbsp whole wheat flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
1/4 cup sucanat, optional

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin cups.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full (Definitely fill all 12, otherwise they will overflow).
Optional: In a small bowl, mix together 1/4 cup sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. I normally just sprinkle with cinnamon and a little rapadura.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Blueberry Variation: Replace bananas with 1 cup of fresh or frozen blueberries and 3/4 cup applesauce.

Soaking method: Mix the flour, half a cup of honey, the melted butter, and 2 T of kefir. Add a few Tbsp of raw milk. Now the next day add the rest of the ingredients!

Apple Muffins

Throw a bunch of peeled and chopped apples into your crockpot with a few tbso of water and cook until mush when stirred, for delicious caramelized apple sauce!

Throw a bunch of peeled and chopped apples into your crockpot with a few Tbsp of water, cook until mush when stirred and sprinkle with cinnamon for delicious apple sauce.

I posted this a long time ago, but recently tried it soaking the flour in the milk overnight and it was amazing (and of course more nutritious with the grain soaking technique). I like this post on soaking grains by Laura Coppinger.

A great Autumn muffin to use up fresh apples and applesauce. Topped with frozen cranberries or raspberries is just delicious. Throw in some nuts (chopped pecans were delicious!) or seeds for added protein.

Apple Muffin recipe:

3 Tbsp melted butter or coconut oil
1/3 cup of honey or pure maple syrup
1 cup milk (almond, dairy, any is fine)
1 cup apple sauce or 3 small mashed bananas
1 large egg, beaten
1 apple peeled and diced
2 cups whole spelt flour (other wheat flour could also be used)
1 tsp. cinnamon
1/2 tsp sea salt
1 tsp. baking soda, aluminum free
handful of cranberries or raspberries
chopped nuts, seeds
cinnamon and cane sugar (for sprinkling on top)

Heat a small saucepan over low heat and add oil, then honey. Remove from heat and mix applesauce or bananas(mashed well), milk and beaten egg with your oil and honey. Combine dry ingredients, then add the wet ingredients, mixing gently until just combined. Add your extras last (apples, cranberries etc). Spoon batter into lightly greased (I like coconut oil or Chef Papier parchment muffins cups) muffin pan. Makes about 16 medium size muffins or 12 large. Bake at 375 F for 18-20 minutes.

Blackberry Banana Muffins


I’m starting to think maybe I should have just made a blog on muffin recipes!

This one is everyone’s favorite. We spent a few evenings this past Summer picking blackberries around our neighborhood which was well worth it. I learned these are my favorite berry to bake with. So juicy and flavorful! (Delicate though, so I recommend carefully washing them by in a big basin of water, let them air dry on towels, then very gently fill your freezer bags, and you’ve got the perfect stock to bake with later on!). I also find it helpful to have quarters of ripe bananas in freezer bags, and defrost when needed for baking.

I stick to using wonderful, soft spelt wheat flour (it’s non-GMO, nutritious and easily digestible) now for most of my baking (it can be very expensive though, so I’ve shopped around quite a bit before ordering it bulk through Azure online). Coconut is my choice of oils because of it’s health benefits (especially for kids – it even has the same wonderful fats that breastmilk has!), organic butter is also great. Many other popular baking oils such as vegetable and canola oil are genetically modified and cause more harm to our bodies than good.

Blackberry Banana Muffin recipe:

2 1/2 cups spelt flour
1 Tbsp non-aluminium baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 large eggs
1 cup plain organic yogurt
1/3 cup pure maple syrup
1/4 c coconut sugar or sucanat (raw cane sugar)
6 Tbsp melted coconut oil
2 very ripe bananas, mashed well
1 teaspoon vanilla
1 1/2 cups frozen blackberries
some sucanat or coconut sugar to sprinkle on top

Preheat oven to 400°F. Grease a standard 12 muffin pan, the top of the pan too because they’ll spill over.
Whisk or sift together the flour, baking powder, baking soda, cinnamon and salt in a large bowl.
In a small saucepan over low heat melt coconut oil. Add maple syrup, then mashed banana. Pour in medium bowl, adding eggs, yogurt, and vanilla.
Add the wet mixture to the dry mixture and mix together with a few light strokes, until the dry ingredients are moistened. I have added a little water to moisten it (up to 1/4 c). Add the berries. Don’t over-mix. The batter won’t be smooth. I like to add a pinch of sucanat (raw can sugar) sprinkled over each muffin.
Bake 18-20 minutes.