Tag Archives: whole grain

Sugar-Free Apple Spice Muffins

Did you know that cinnamon is a calming spice? If your kids could use a little calming (and a little less hyperactivity-inducing sugar) after the holidays, give my Sugar-Free Apple Spice Muffins a try! These are healthy enough to be a meal at breakfast, hearty enough to curb the appetite at snack time, and sweet enough to be a dessert!

Here’s the recipe:

1 and 1/4 cups of whole wheat flour

1 cup rolled oats

1 tablespoon baking powder

1 teaspoon baking soda

1 tablespoon cinnamon

1 and 1/2 teaspoons nutmeg

1/2 teaspoon salt

2 eggs

1/2 cup honey

1/2 cup sour cream

1/2 cup apple juice

2 cups diced apples (can substitute raisins or other diced fruits)

1/4 cup canola oil

Combine dry ingredients in a large bowl; set aside. Combine wet ingredients in a smaller bowl, then add apples. Pour entire mixture into dry ingredients and stir until just combined. Bake in greased mini muffin tins for 7-10 minutes at 400 degrees (or in regular-sized tins for 15-20 minutes).

Squash N’ Wheat Blender Pancakes

Like I said in my last posting, I’ve got summer squash growing like crazy in my garden, so I had to find another way to sneak the stuff into my kids’ diet, since they refuse to eat actual, visible pieces of squash or zucchini! So yesterday, I invented these lovely, whole wheat summer squash/zucchini pancakes:

DSCN1465Using summer squash gave these pancakes a beautiful golden color, and using the blender to grind my wheat made them super-healthy AND super easy, because I didn’t have to haul out the wheat grinder!

Here’s the recipe:

Squash N’ Wheat Blender Pancakes

  • 1/2 cup of whole wheat grains
  • 1/2 cup of oat groats, kamut, or spelt grains
  • 1 cup of milk
  • 1 large summer squash (or zucchini) quartered, with the seeds scraped out
  • 2 eggs
  • 1tsp salt
  • 1/3 cup canola oil
  • 2 tablespoons sugar or honey
  • 1 tablespoon baking powder (for thicker, fluffier pancakes, use Rumford baking powder. See note, below)

Directions:

Place wheat, oat grains, and milk in the blender. (Note: you can also just use one full cup of wheat, but the pancakes won’t be as soft if you do)DSCN1456

Can you tell the difference? Oat groats on the left, wheat berries on the right!

DSCN1457

Blend on high speed for two minutes. The resulting batter will be pretty thick:

DSCN1458Then add your quartered summer squash or zucchini pieces:

DSCN1459

And blend on high speed for another minute or so. Add remaining ingredients EXCEPT baking powder. Blend to combine, then add in baking powder last of all and blend for another minute. If you are using Rumford baking powder,  the batter will visibly puff up and rise to the top of the blender. This makes the pancakes softer and fluffier than white flour pancakes, so kids will never notice the whole grains!

Pour batter onto hot griddle, and turn after bubbles start to appear on the surface:

DSCN1463The resulting pancakes look so yummy that your kids will never know that they’re loaded with veggies and whole grains:

DSCN1462These pancakes tasted so good that my eleven month-old devoured them, even WITHOUT syrup! 🙂

DSCN1470

Sugar Free Summer Squash Muffins

With fresh vegetables and whole grain flour, these muffins are healthy enough to serve for breakfast, but yummy enough to taste like dessert!

DSCN1451

I invented these muffins last night, because my garden has produced quite the bumper crop of summer squash this year:

DSCN1446The resulting recipe turned out some very healthy, yet delicious muffins! In my pictures, you are seeing mini-muffins with mini chocolate chips (smaller muffins=less mess). But you could easily make them as regular-sized muffins with regular-sized chocolate chips, too!

Here’s the recipe:

Sugar Free Summer Squash Muffins

  • 3 cups grated/shredded summer squash
  • 1 cup honey
  • 1 tsp. vanilla
  • 1/2 cup canola oil
  • 2 eggs

Slice the summer squash and remove their seeded centers. Shred the squash on the fine setting of your cheese grater or food processor. Place the zucchini on a finely woven cotton towel like this:

DSCN1447

Next, close the towel around the squash and squeeze out excess liquid, like this:

DSCN1448

You should end up with a play-doughy ball of summer squash pulp that looks like this:

DSCN1449

Next, add honey, eggs, vanilla, and oil to the squash in a medium-sized bowl and stir to combine.

In a separate, larger bowl, combine the following:

  • 2 cups whole wheat flour
  • 1 cup white flour
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup chopped nuts (or mini semi-sweet chocolate chips–which I use because otherwise my kids won’t eat muffins this healthy). Can also add chopped dates, craisins, or raisins.

Combine dry ingredients, then stir in the squash mixture. Next add:

  • 1 egg white, beaten until thick and foamy

(Note: this egg white is optional, but I like to add it because it makes the muffins lighter, fluffier, and they puff out more in the pan when I add it).

Drop muffins into tins sprayed with canola oil cooking spray, using an ice cream scoop to ensure uniform sizes (or use a large cookie scoop for regular-sized muffin tins, since in this picture, I was using mini muffin tins)

DSCN1450

Bake them at 375 degrees for 10-12 minutes (remember: this is for mini muffins. You want 15-20 minutes for regular-sized). These tasty muffins hide the vegetables so well, that all you see is a hint of gold on the inside (unlike zucchini, which leaves green tints in baked goods, thereby alerting my children to their healthy content!)

DSCN1453

I made these muffins last night. Now that we have early church, I don’t have time to cook on Sunday mornings, so once the kids are up and dressed, I hand them each a baggie with 3 or 4 mini-muffins on our way out to the car. By the time we get to church, they eat them all gone! What a great way to have a quick–yet healthy!–breakfast.

DSCN1454

Sugar-Free Pumpkin-Chocolate Muffins

pumpkin
The pumpkin in this batter helps hide the gritty texture of your wheat flour, so you can grind your wheat as coarse as you want (within reason) and your kids will still devour these scrumptious yet healthy muffins. Mine sure do! 🙂

Here’s the recipe:

Sugar-Free Pumpkin Muffins

1 and 3/4 cups of whole wheat flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

2 eggs, lightly beaten

1 cup canned pumpkin

1/4 cup canola oil

1/4 cup apple sauce

1/2 cup honey

1/3 cup water

3/4 cup raisins or coconut (I prefer sugar-free or regular miniature semisweet chocolate chips–NOT milk chocolate which is too sugary.  The raisins just weren’t as kid-friendly)

Mix wet and dry ingredients separately, then mix together until combined.  Bake in muffin cups at 350 for 20-25 minutes for regular size muffins or 8-12 minutes for mini muffins.

Yogurt Wheat Blueberry Muffins

The yogurt in these muffins helped hide the grainy texture of the whole wheat. My kids devoured them!

dscn1133

 

dscn11301Because I prefer mini-muffins (less mess ’cause kids can pop them into their mouths), I did not use real blueberries. The blueberries I buy are so large that I would only get about one blueberry per muffin.  Also, my children were constantly getting blueberry juice stains on their clothes, so I started buying these imitation blueberry nuggets. They are imitation, but not unhealthy. I bought them at a baking supply shop, but you can buy them online, too–just click here.

Here’s the recipe:

Yogurt Wheat Blueberry Mini Muffins

3 cups whole wheat flour

1 cup sugar (or honey)

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 and 1/2 cups vanilla or lemon yogurt

3 tablespoons grated lemon or orange rind

2 large eggs

1/2 cup canola oil (or apple sauce for less fat)

1/2 cup imitation blueberry nuggets

Spray mini-muffin cups with canola oil cooking spray. Heat oven to 375 degrees. Mix dy ingredients in dscn1129large bowl. Whisk yogurtn eggs, and citrus rind together in smaller bowl. Gently fold yogurt mixture into dry ingredients., then fold in the melted butter. Do not over-mix. Then gently add in blueberry nuggets.

Using a mini-cookie scoop, drop batter into mini-muffin cups. Bake for eight-to-ten minutes or until golden in color, browning on the edges, and toothpick inserted in the center comes out w/ sparse crumbs.

 

dscn1131*Remember, for healthier muffins, you can replace the butter with applesauce, and you can use fresh blueberries instead of the nuggets!

Healthy Muffin Recipes for Moms

Welcome to my blog; please visit the menu on the right or click on my logo at the top to see what’s cooking in the Muffin Mom’s kitchen! 🙂