morning glory muffins

Thank goodness I made these muffins on Monday or else you wouldn’t have a post to read today! We’re still making progress on our projects. I’ll have the ‘after’ photos for you next Monday!

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On Sunday I realized I had 2 very ripe bananas hanging on our cooking wall and 7 frozen in the freezer. It was about time to start using them.

Banana bread is one of my favorite snacks but I wanted to change it up and find a different recipe. I searched my cookbooks and came up empty so I went to my trusty Cookinglight.com and searched ‘bananas’. I found a recipe called Morning Glory Muffins with over 50 positive reviews. By substituting some of the ingredients I didn’t have to go to the grocery store first therefore it was a winner.

I went a little overboard with the substitutions but hey, I can’t not. Experimenting is fun! If you’re wondering about the Peach Yoplait, Al hates that flavor so I wanted to use it up and of course I didn’t have regular yogurt on hand.

To explain it all, I put my changes in parenthesis after the original ingredients in the recipe below.

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Morning Glory Muffins
(source)

Ingredients

  • Cooking spray
  • 1 cup whole wheat flour (about 4 3/4 ounces)
  • 1/2 cup all-purpose flour (about 2 1/4 ounces) (White Whole Wheat Flour)
  • 1 cup regular oats
  • 3/4 cup packed brown sugar (Cane Sugar)
  • 1 tablespoon wheat bran (Chia seeds)
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 cup plain fat-free yogurt $ (Peach Yogurt)
  • 1 cup mashed ripe banana (about 2)
  • 1 large egg $
  • 1 cup chopped pitted dates
  • 3/4 cup chopped walnuts (Pecans)
  • 1/2 cup chopped dried pineapple $ (Dried Cherries)
  • 3 tablespoons ground flaxseed (about 2 tablespoons whole (Raw Buckwheat Groat)
Directions
  1. Preheat oven to 350°.
  2. Place 18 muffin cups liners in muffin cups; coat liners with cooking spray.
  3. Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of mixture. Combine yogurt, banana, and egg; add to flour mixture, stirring just until moist. Fold in dates, walnuts, and pineapple. Spoon batter into prepared muffin cups. Sprinkle evenly with flaxseed. Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

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So I guess I created a variation of the original recipe. My ‘substitutes’ aren’t all similar to the original ingredients! It’s almost like I knew what I was doing.

Fresh out of the oven with a little butter or earth balance. These muffins were amazing. I thought all the dried fruit and crazy yogurt would make the muffins way too sweet so I cut back a little on the dried fruit when I made them. I think this helped because the sweetness was definitely there but it didn’t overpower the pecans or oats. The oats, raw buckwheats, and pecans gave the muffins an awesome chew which contrasted with the gooey fruit.

It’s ridiculous how good these muffins are! No wonder so many people on Cooking Light felt the need to give there two cents.

I’ve taken two with me to work each day this week. I could have probably eaten one for my morning snack and one for the afternoon but once I start one I can’t leave the other all by itself. 🙂

Do you have a yummy muffin recipe?

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zucchini chocolate chip muffins

This marathon training is making me eat carbs. It’s either making me because I’m craving them all the time or I’m just using the training as a super good excuse to scarf down anything with flour in it. Case in point: 12 mile run on Sunday = one stack of sweet potato pancakes. 🙂 Yum.

I’ve even been told from my Sports Backers coaches that you really are supposed to eat pasta-like dishes before your long runs so really, it’s a requirement.

Because of this, I went on a carb recipe hunt on Monday. I wanted a quick snack that I could take with me when I’m out and about. That way I won’t be tempted to buy unhealthy eats when I’m grocery shopping and whatnot.

I searched my regular food blogs and found Mama’s Peas recipe for Zucchini Chocolate Chip Muffins. Muffins with chocolate and hidden veggies sounded awesome to me!

To make you’re life easier, I thought I’d post the recipe here instead of just the link like I usually do. I’ll try and do this from now on.

Zucchini Chocolate Chip Muffins
(source)

Ingredients

  • 1 1/2 c. whole wheat pastry flour
  • 1/2 t. salt
  • 1/2 t. baking powder
  • 1/2 t. baking soda
  • 1 1/2 t. cinnamon
  • 1/4 c. canola oil
  • 1/4 c. applesauce
  • 2/3 c. organic sugar (I used half Nu Naturals Stevia Baking Blend)
  • 1 t. vanilla extract
  • 1 c. grated zucchini
  • 1/2 c. dark chocolate chips

Instructions

  • Preheat oven to 350 degrees. Line a muffin tin with muffin papers.
  • Combine zucchini, oil, applesauce and sugar in a medium bowl.
  • Combine remaining dry ingredients in a large bowl.
  • Add wet ingredients to dry and stir until just mixed.
  • Spoon batter into muffin cups until they are about 2/3rds of the way full.
  • Bake for 20-22 minutes or until a toothpick comes out clean.

I’m shocked to say that we still have some left!  It helps that I put them on top of the fridge where we don’t usually keep snacks.

Also, it’s Thursday and they’re still super gooey and delicious! Mama Pea never steers me wrong.

I’ve already eaten these babies for breakfast, lunch, and dessert. I plan on making two batches next time! I was also thinking of substituting some of the zucchini for carrots just to try something new. That sounds like a tolerable substitute, right Elisa?? 🙂

What are you baking this week? A snack or maybe an awesome dessert?