bread

Luscious Lemon Muffins

~ Joy ~ Leave a comment
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Mmm… I love these lemon muffins. I also love the the lemony aroma wafting from the kitchen when they are baking. Simple. Luscious. Aromatic. ‘Nough said. :)

Ingredients:

  • 2 cups whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • zest of 1 lemon* (about 1 Tbs)
  • juice of 1 lemon (about 1/4 cup)
  • 1/2 cup buttermilk
  • 1/2 cup honey granules (or sugar)
  • 1/3 cup coconut oil, melted (or butter)
  • 1/2 tsp lemon extract (or 2 more tsp of lemon zest)
  • 2 eggs

Directions:

Whisk together the flour, baking powder, and salt. In a separate bowl, combine the lemon zest, lemon juice, buttermilk, honey granules, coconut oil, lemon extract, and eggs; beat well. Blend in the flour mixture until combined. Place muffin liners in 10 muffin cups, and pour the batter evenly into the cups. Bake at 400 degrees for 18-20 minutes, or until muffins are golden and a toothpick inserted in the center comes out clean. Cool a few minute before removing from tin. Serve warm (these taste incredible warm), or cool on wire racks.

*You can get the zest from the lemon by scraping it against a cheese grater. But make sure that you do this before juicing the lemon!

makes 10 muffins

Banana Nut Muffins

~ Joy ~ Leave a comment

A glance at the over-ripe bananas in the fruit basket assured me that today would be a good day to experiment with a muffin recipe I’ve been formulating in my head over the past few days. A couple mashed bananas later, and here you have it–Banana Nut Muffins. I wasn’t sure there would be any left for a photo shoot after my family discovered them, but thankfully these three muffins escaped. Let’s just say, these muffins were a hit! :)

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Ingredients:

1 cup mashed ripe banana (about 2 bananas)
1/3 cup coconut oil
1/4 cup honey granules
1/4 cup honey
2 eggs
1 1/2 cups whole wheat flour
1 cup rolled oats
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp nutmeg
1 cup chopped walnuts (optional)

Directions:

In a large bowl, beat the bananas, coconut oil, honey granules, honey, and eggs. In a separate bowl, whisk together the flour, oats, baking soda, baking powder, salt, and nutmeg. Add the dry ingredients to the wet ingredients and mix until combined. Stir in the chopped walnuts. Line a 12 cup muffin tray with muffin liners, and pour the batter evenly into the cups. Bake at 400 degrees for 13-15 minutes, or until a toothpick inserted in the center of a muffin comes clean. Allow muffins to cool a few minutes before removing from the muffin tin.

makes 1 dozen muffins

Sweet Potato Muffins

~ Joy ~ Leave a comment
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These autumn-spiced sweet potato muffins are a healthy breakfast treat.

Ingredients:

1 cup cooked mashed sweet potatoes
1/3 cup sucanat (or brown sugar)
1/3 cup almond milk
1/3 cup applesauce
1/3 cup honey
2 eggs
1 cup whole wheat flour
1 cup rolled oats
1/4 cup ground flax seed
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 Tbs cinnamon
1/2 tsp nutmeg
2/3 cup chopped pecans (optional)

Directions:

Cream the sweet potatoes, sucanat, almond milk, applesauce, honey, and eggs. In a separate bowl, whisk together the flour, oats, flax seed, baking powder, baking soda, salt, cinnamon, and nutmeg. Add the dry ingredients to the wet ingredients and mix. Stir in the pecans if desired. Line 16 muffin cups with muffin liners, and pour the batter into the cups. Bake at 400 degrees for 18-20 minutes, or until muffins are set and a toothpick inserted in the center comes out clean. Allow muffins to cool a few minutes before removing from the muffin tin; cool completely.