Tag Archive | flax seed

Clean Eating Pumpkin Banana Oat Muffins

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

It’s a good day here in the good ‘ol state of Wisconsin! Besides the fact that I woke up with my hubby at 3am, my nose won’t stop running (I just can’t seem to catch it!), and I ate way too much ‘un-clean’ food last night, it IS a good day. Three reasons why I am happy about today:
1. It’s Friday!
2. I get a short break from my kids this weekend, starting today! (don’t get me wrong, I LOVE my kids, but they have been driving me crazy this week!)
3. THE PACKERS WON LAST NIGHT!

Yeah, I’m pretty excited about all them. I guess the excitment was just too much for me this morning. My body told me to sleep, and my nose told me no.

So what did I do with my extra 3 hours before the kids get up? I baked! (what else would I do…geez!) Since we will be gone tonight and all day tomorrow, I wanted to use up some food I had. Namely, about a half can of pumpkin puree and some bananas. I decided on muffins and then just needed to find a recipe to use. I searched Pinterest, but shockingly didn’t find anything on my ‘boards’. So I went straight to my recipe box. (I know what you’re thinking, “who still uses a recipe box?’ I do. So deal with it)
I found a couple recipes for banana oat muffins, and oatmeal applesauce, and I figured I could just add the small amount of pumpkin in and it wouldn’t change the consistency that much. But I kept looking and stumbled upon Pumpkin Banana Oat Muffins! How perfect is that! It was meant to be. Fate, if I may.
I looked through all the ingredients and I.had everything, except sucanat and oat bran. Easy peasy. I substituted honey for sucanat and ground flax for oat bran. I was on my way to a delicious and healthy breakfast for my children and I.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Clean Eating Pumpkin Banana Oat Muffins
Yield: 18 muffins

2 cups whole wheat pastry flour
1/2 cup oats
1/4 cup ground flax
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp allspice or nutmeg
1 medium banana, mashed
1/2 can of pumpkin puree
1/2 cup unsweetened applesauce
4 egg whites*
1 Tbsp wheat germ or more ground flax
1/2 cup honey

Forgive my 4am photography…and my ‘drugs’ in the background..

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preheat oven to 350 degrees F.
Line muffin tins.
In large bowl, whisk together flour, oats, flax, baking powder and soda, salt, cinnamon, ginger, and allspice/nutmeg.
Add mashed banana, pumpkin, applesauce, egg whites, wheat germ and honey. Whisk until smooth.
Use a spoon to distribute batter evenly to lined tins.
Bake for 20-25 minutes until a toothpick inserted in the middle comes out clean.
Cool on wire rack.
These are great for freezing and using as a quick breakfast. Let thaw for 30 minutes or reheat in microwave for about 30 seconds. (that is a total guesstimate for microwaving time)

Note: If you don’t have wheat germ, just use 1 Tbsp more of ground flax. I’m sure you could use more flour or oats as well. Don’t let the little things keep you from eating clean!

*I hate wasting things, so I froze my egg yolks to use in the future for ice cream!

Apple Muffins

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This was my morning, last Thursday:
My hubby’s alarm went off at 2am. He got out of bed about 3am (that is a whole different story) and 3am is when I woke up and was then wide awake. Between my allergies and my mind racing, I decided that just getting up would be better. I gave a valiant effort to go back to sleep, but by 4am, I was done. I had to get up.
I decided to spend the extra time I had reading my Bible and praying. And then I decided to bake. It was still cool outside, it was dark, and I had my coffee already, so I figured it would be safe for me to start using sharp objects and my oven
Then came my search of what to make. There were so many options. Zucchini. Pumpkin. Apple. Banana. It’s all so good. I also wanted to make something that was ‘clean’ and that I wouldn’t feel guilty eating myself. So, I started scouring my Pinterest boards (yes, pretty much all my recipes are ones I found on Pinterest. What can I say, it’s a great website!)
Once I found this recipe, I knew it was the one for me. I had apples in the freezer that I had sliced last year and needed to be used (I’m not sure how long they last) and I knew I could replace most (if not all) of the brown sugar in this recipe. It was a success! I love them. My three year old was not a fan when it came to breakfast time that day. He picked out all the apples and only ate about half the muffin. But later in the morning, he told me was ‘starving’, so I offered him a muffin and he devoured it.

Apple Muffins (adapted from Budget Bytes )
Yield: 12 muffins

1 3/4 cup whole wheat pasty flour
3/4 cup ground flax
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 cup agave syrup
1/4 cup brown sugar (you could use all agave syrup, and you also use honey or any sweetener you wish)
1 large egg
1/2 cup unsweetened applesauce
1/2 plain non-fat Greek yogurt
1/2 tsp vanilla extract
2 medium apples (or about 2 cups chopped apples)

Preheat oven to 400 degrees.

Place all ingredients, except apples, into a mixing bowl. (I used my stand mixer) After everything is well blended, fold in the apples.

Spray muffins tin with non-stick spray and divide batter between the 12 muffin cups.

Bake for 20-25 minutes or until a toothpick comes out clean. Remove muffins from tin and let cool on a wire rack.

Enjoy!