Healthy Apple Muffins

Once a week or so I like to make muffins for breakfast.  So when I came across this recipe here I was excited to try them.  They were a hit with the whole family and I will definitely be making them again.

Healthy Apple Muffins

• 2 eggs
• 2/3 cup vegetable oil (I used coconut oil)
• 1/2 cup whole milk
• 2/3 cup honey 
• 1/4 cup plain Greek yogurt
• 1/2 tsp pure vanilla extract
• 1 cup rolled oats {quick or old fashioned} + 3 tbsp for topping
• 1 1/4 cup crushed bran cereal
• 1 1/2 cups all-purpose flour (I used one cup wheat and half a cup white)
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 1 large Granny Smith apple, peeled and coarsely grated 
• 1 tbsp brown sugar 
 

• Preheat the oven to 350F and line your muffin tin with paper liners
• Mix the eggs, oil, milk, honey, yogurt, and vanilla together in a large mixing bowl until well blended.  Add 1 cup of the rolled oats and the crushed bran.  Let soak for 10 minutes.
• In another bowl, mix together flour, baking soda, baking powder, cinnamon, and salt.  Add the wet ingredients in and mix until blended {the batter will be quite thick}.  Stir in the grated apple.
• Scoop the batter into the muffin tin and fill up almost to the top {they rise very little}.  
• Mix brown sugar and the remaining oats together and sprinkle on top.
• Bake for approximately 15 minutes {until a toothpick inserted into the center of the muffin comes out clean}.  Makes 16.

Whole Wheat Zucchini Bread (or Muffins)

We've been harvesting zucchini from the garden and that means it's time to make zucchini bread!  I came across a new recipe from 100 Days of Real Food that only uses honey and no sugar.  I decided to give it a try and was pleasantly surprised! 

One little tip: I've found that any baked good with whole wheat flour tastes better (lighter, fluffier) if I grind the wheat and use it immediately instead of using pre-ground wheat... even if it's only been sitting in my fridge for a few days.

Whole Wheat Zucchini Bread (of Muffins)

3 cups whole wheat flour
1 Tbsp cinnamon
1 1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
3 eggs
3/4 cup coconut oil (liquified)
1/2 cup honey
1 tsp vanilla
3 cups grated zucchini
1 cup chopped nuts (optional)

1. Preheat oven to 300 degrees F for small loaf pans or 325 degrees F for large loaf pan or muffins.
2. Blend the dry ingredients.
3. Make a well (or hole) in the center and pour in the eggs, oil, honey and vanilla. Stir just until mixed – do not overmix.
4. Fold in the grated zucchini and chopped nuts if using. Pour batter into greased loaf pan(s) or muffin holders and bake until a toothpick comes clean in the top/center of the loaf or muffin.
   - If using smaller pans bake for 30 – 40 minutes.
   - For one larger loaf pan bake for 50 – 60 minutes.
   - For muffins bake for 15 - 20 minutes.

Cinnamon Vinaigrette

A sweet salad dressing with no sugar!  My neighbor shared this recipe and I've used it over and over again ever since.  It's great with any berry salad.

Cinnamon Vinaigrette

1/8 cup olive oil
1 Tb red wine vinegar (or white)
1 Tb honey
A few shakes of cinnamon.

Shake it all up and enjoy! 

Granola

I've tweaked the Classic Granola recipe from Mel's Kitchen Cafe over the past year or so and come up with a variation that I like and make often with ingredients I always have on hand.  This is a great, filling alternative to store-bought cereal!

Granola

6.5 cups old fashioned rolled oats
2.5 cups unsweetened coconut flakes (My regular grocery store only carries sweetened but I found unsweetened in the bulk bins at the health food store.)
1 cup raisins
1 cup dried cranberries
1/2 cup high-quality honey
1/2 cup coconut oil, liquified
1/2 cup sunflower seeds (I get the raw, unsalted ones at the health food store in the bulk bins.)
1/2 cup ground flax seeds
1/4 cup chia seeds
1/2 tsp salt
1 tsp cinnamon

*I don't put any nuts in mine because of Tyler's allergies but you can add the following if you are one of the lucky ones with no tree nut allergies in your home!

1 1/4-1 1/2 cups sliced almonds
1 1/4 cups pecans

Preheat oven to 350 degrees. Combine dry ingredients in a large bowl. Then add wet ingredients and  mix well to distribute evenly. Spread a thin layer of mixture on two rimmed baking sheets - half sheet pans.  (No need to line pans.) Bake for 15-20 minutes stirring mixture and rotating sheets half way through until mixture is an even golden brown. Be careful to watch granola: it will quickly turn from golden to burnt and will continue to cook as it cools when you take it out of the oven. Mixture will be moist when it comes out of the oven but will crisp and clump (a little) as it cools. Keeps for 1-2 weeks in an airtight container.  

Healthy Applesauce Carrot Muffins

We love to eat muffins for breakfast or snacks but I've been looking for recipes that use little to no sugar.  This is a great one I've made a few times and will definitely make again.  I usually have all of these ingredients on hand so I can make these without any forethought.  I originally saw this recipe on the 100 Days of Real Food blog but more recently found it at Mels Kitchen Cafe where she made some modifications that made me like these even more.

Healthy Applesauce Carrot Muffins

• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 2 tablespoons butter, melted
• 1/2 cup honey
• 1 egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 cup unsweetened applesauce
• 3/4 cup finely shredded carrots (about 2-3 medium carrots)

1. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
2. In a large bowl whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
3. Make a small well in the center of the dry ingredients and add the butter, honey, egg, vanilla, and applesauce.
4. Stir ingredients together until just combined and there are still some spots of flour remaining.
5. Fold in the shredded carrots just until combined (don't overmix or the muffins will be dense).
6. Distribute the batter evenly among the muffin liners. Bake for 18-20 minutes until a toothpick inserted in the center of a muffin comes out clean.
7. Remove to a wire rack to cool completely. These muffins freeze wonderfully and keep well if covered at room temperature for 2-3 days.

Chewy S'mores Granola Bars

In my quest to replace processed snack foods with homemade/healthier versions, I was excited to find this granola bar recipe at My Recipe Magic.  I adapted the recipe slightly and came up with these delicious granola bars that my kids gobbled right up.  You could definitely leave out the chocolate chips (and I suppose even the marshmallows) for a healthier treat.  I doubled this recipe and it filled a 9x13 pan.

Chewy S'mores Granola Bars

 

• 1/4 cup butter (I substituted coconut oil.)
• 1/4 cup honey
• 1/3 cup packed brown sugar (These were plenty sweet so next time I might even half this.)
• 2 cups quick cooking oats
• 1 cup crispy rice cereal
• 1/2 teaspoon vanilla
• 1/2 cup mini marshmallows
• 2 tablespoons mini chocolate chips (I used regular.)

1. In a large bowl, stir oats, rice cereal, and mini marshmallows together. Set aside.
2. In a small pot, melt butter (or coconut oil), honey, and brown sugar together over medium high heat until it comes to a boil.
3. Reduce the heat and cook 3 minutes. Pour in vanilla and stir.
4. Pour over dry ingredients and mix well to coat.
5. Pour into an 8x8 baking dish (or 9x13 if doubling), lined with wax paper and lightly greased. Cover with another sheet of wax paper and press down really well, just like you're making Rice Krispie treats.
6. Sprinkle with mini chocolate chips and press down lightly.
7. Let cool to room temperature for two hours or until the chocolate chips are set before cutting into bars.

Pasta Al Forno

I've made this quick and easy pasta dish several times before but somehow it escaped my recipe blog!  This is just pasta and cheese, what's not to love?

Pasta Al Forno

• 1 tablespoon extra-virgin olive oil
• 2 garlic cloves, finely minced
• 2 (14-ounces each) cans diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound penne pasta or other tube-shaped pasta
• 8 ounces mozzarella cheese, cut into small cubes
• 2/3 cup shredded Parmesan cheese

1. In a large pot of lightly salted water, cook the pasta until al dente according to package directions. While the pasta is cooking, in a 10- or 12-inch nonstick skillet, heat the olive oil over medium heat. Add the garlic and cook, stirring constantly, for one minute, until the garlic is fragrant. Add the tomatoes (undrained), oregano, basil, salt and pepper. Simmer for 10-15 minutes, stirring occasionally, until the mixture is slightly thickened. Add additional salt and pepper to taste, if needed.
2. After draining the pasta, return the noodles to the pot and pour in the sauce. Toss to combine. Lightly coat a 9X13-inch baking pan with cooking spray. Place half of the pasta in the dish. Sprinkle half of the Parmesan and half of the mozzarella cubes over the top. Top with remaining pasta. Sprinkle remaining cheeses over the top. Bake at 400 degrees F for 15 minutes until hot and bubbly.