Whole Wheat Chocolate Chip Muffins

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Chocolate Chip Muffins are one of my favorite snacks!  Well, to be entirely honest, chocolate chip-anything is probably going to be pretty high on my list of favorites.:-)

I tend to keep muffins on hand often because they are an easy grab & go snack, especially for packing in Caleb’s lunches.  They also freeze great!

As with most of our treats, I have adjusted the recipe to be whole grain & made with sucanat, which is a natural sugar rather than the highly processed stuff we try to avoid. These are super yummy & whip up incredibly fast!

Whole Wheat Chocolate Chip Muffins

3/4 c. butter, at room temperature

1 c. sucanat (white sugar works if you don’t have sucanat)

2 eggs

3/4 tsp real vanilla extract (double if using imitation vanilla)

2 1/2 c. fresh ground soft wheat (wheat pastry or all-purpose flours also work)

3 1/2 tsp baking powder

1/2 tsp sea salt

3/4 c. whole milk

1 c. chocolate chips

Raw sugar for sprinkling, optional

Preheat oven to 350° F.  Prepare muffin tins with paper liners {recipe makes 15-20 muffins}.

In the bowl of a stand mixer, cream the butter & sucanat.  Add eggs & vanilla & mix well.  Add flour, baking powder, salt & milk.  Mix to combine, be sure to not over-mix.  Fold in chocolate chips with a spatula…

Use an ice cream scoop to fill the prepared muffin tins, they should be about 2/3 of the way full…

Sprinkle raw sugar on muffin tops if you’d like.

Bake for 20-22 minutes, until gold brown.  Remove from oven to wire cooling racks.  Cool in muffin tins for a few minutes before transferring the muffins directly to the cooling racks.

Enjoy!

*To freeze, allow to cool completely before placing in ziploc bags & storing in the freezer.

Source: adapted from Williams-Sonoma


Banana Nut Muffins

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I don’t like bananas!  This may be an unusual way to start a post containing a banana recipe, but I just had to get it out there before anyone got the wrong idea about me.

I know bananas are good for you, & I will force myself to eat one now & then, but when it comes to banana flavored or banana in anything, I keep my distance.

My hubby on the other hand, loves banana bread!  So, on days like today, when I sacrifice my own taste-happiness & make banana bread for my hubby, I feel like I’ve earned the “wife of the day award”! :-)

Caleb takes a granola bar or some sort of healthy snack in his lunch everyday, so I’m always trying to come up with different snacks to add some variety.  I found this Banana Bread recipe on one of my favorite recipe blogs, Annie’s Eats, & played around with it a bit to give it a health boost.  I also decided to make it into muffin form for easy, on-the-go snacking.

Banana Nut Muffins

6 very ripe bananas, peeled

2 eggs

3/4 c. sucanat (you can also use brown sugar)

1 tsp vanilla extract

8 Tbsp butter, melted & slightly cooled

1 3/4 c. whole wheat pastry flour

1 tsp. baking soda

1/2 tsp sea salt

2 Tbsp ground flax seeds, optional

3/4 c. walnuts, chopped

Preheat oven to 350* F.  Prepare muffin pans with cupcake liners (recipe makes 22-24 muffins).

In the bowl of an electric mixer, beat ripe bananas until well mashed.

Add eggs, sucanat & vanilla…

and mix well.

Then comes the butter…

mix again.

Then, add in flour, baking soda, salt & flax seeds(if using).  Mix until all combined.

Fold in the walnuts by hand.

Fill muffin cups 2/3 of the way full.

Bake for 14-16 minutes.  Transfer to wire rack & allow to cool for 4-5 minutes before removing muffins from the pan.

You can freeze these easily & pull out what you need one or two at a time.  Just allow to sit at room temperature for an hour or two before serving.

Enjoy!

Source: adapted from Annie’s Eats