Blueberry Oatmeal Muffins

Any breakfast lovers out there?  I am a breakfast person.  I can’t function if I don’t eat in the morning.  In this blog there are more breakfast recipes than lunch or dinner recipes.  I have a sweet tooth and I love baking breads, muffins and cake to have them for breakfast or tea.

Today, I had an urge to make blueberry muffins because I had some blueberries in the freezer.  So I quickly prepped everything and had my muffins ready in 45 minutes.  I added oatmeal to make the muffins healthier and also more filling.

A thing or two about blueberries – They are a super food packed with many nutrients.  They are high in antioxidants and low in calories.  They support digestion and weight loss, promote heart health, as well as boosts brain power.   They are delicious eaten fresh with yogurt, blended into smoothies, or just as they are.   These amazing berries make all kinds of bakes so delicious as well.

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Blueberry Oatmeal Muffins

Ingredients (for 6 muffins):

Dry Ingredients:

  • 60g all-purpose flour
  • 60g instant oats
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients:

  • 1 egg
  • 40g brown sugar
  • 50ml milk
  • 40ml vegetable oil (I used canola oil)
  • 1 teaspoon vanilla
  • 1 cup blueberrries, lightly tossed in all-purpose flour

Directions:

  1. Pre-heat oven to 180 degree celcius.
  2. Fill muffin tin with cupcake liners.
  3. Sift all-purpose flour, baking powder, baking soda and salt.
  4. Add instant oats to the flour mixture, lightly mix them together and set aside.
  5. Using a hand whisk, whisk egg and brown sugar together until all the sugar is dissolved.
  6. Add milk, vanilla and oil, whisking after each addition of ingredient.
  7. Make a well in the centre of the dry ingredients, then pour the wet ingredients into the well.
  8. Make a few light folds to the wet and dry ingredients then add blueberries and fold a few more times until no traces of flour is seen.
  9. Spoon batter into cupcake liners until about 2/3 full.
  10. Bake in pre-heated oven for 20 minutes.

 

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These muffins taste really good.  They are moist and not overly sweet.  I will double the recipe the next time so that I can freeze and have them as and when I need to grab a quick breakfast.

blueberrymuffin5Enjoy.

Chocolate Banana Oatmeal Muffins

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I’m trying to get into a zero-waste mode.  I hate to throw food away.  There’s always a wave of guilt when I don’t have a choice but to throw the food away either because it is way past the expiration date or when it has wilted and turned bad.  I think of the money wasted and also the countless number of people around the world who are starving and malnourished.  I feel compelled to be more responsible in finishing the food we purchase and to buy only what we really need.  Some of the simple steps I’ve taken to minimise wastage are as follow.

  • Do a stock-take of the fridge and pantry before grocery shopping
  • Jot down the items that need to be replenished
  • Menu plan for the week
  • Jot down the ingredients required to make the meals for the week
  • Stick to the grocery list and do not buy anything that’s not in the list
  • Finish leftovers asap, preferably by the next day to avoid having to throw the food if it goes bad
  • Wash fruit like berries with water and some white vinegar to prolong their shelf life
  • Wrap vegetables with tea towel so that the excess moisture is absorbed by the towel and the vegetables last longer

Let me know if there are other ways in which I can improve on my journey to zero-waste.  Back to the muffins…

After I made Cookie a batch of banana oatmeal dog treats, I used the last over-riped banana to make chocolate banana oatmeal muffins for our breakfast the following morning.  I tweak my muffin recipes quite frequently based on what I have in my pantry.  Sometimes I add almond meal, oatmeal, or wholewheat flour to the dry ingredients mix.  In terms of oils, sometimes it will be coconut oil, vegetable oil or melted butter.  It depends on what I have.  I rarely buy an ingredient to make a one-off bake.  The ingredient will be left to waste so I prefer to use what I have on hand.

Chocolate Banana Oatmeal Muffins (make 6 muffins)

Ingredients:

Dry Ingredients:

  • 70g all-purpose flour
  • 20g unsweetened cocoa
  • 30g instant oats
  • 50g brown sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients:

  • 1 egg
  • 30ml coconut oil
  • 50ml milk
  • 1 over-riped banana, mashed
  • 1 teaspoon vanilla

Directions:

  1. Preheat oven to 175 degrees celcius.
  2. Line muffin tin with cupcake liners.
  3. Sift all-purpose flour, cocoa, baking powder, baking soda and salt into a large bowl.  Add oats into the mix, stir the mix and set aside.
  4. In a separate bowl, whisk egg and sugar together till light and fluffy.
  5. Add banana and continue whisking.  Then add milk, vanilla and coconut oil, whisking lightly after each addition of ingredient.
  6. Make a well in the centre of the bowl of dry ingredients.
  7. Pour wet ingredients into the well and fold the ingredients together till well incorporated.  Do not over-fold the batter.
  8. Spoon batter into cupcake liners till 2/3 full.
  9. Bake for 20 minutes or till skewer comes out clean.
  10. Allow muffins to cool and enjoy.
  11. Store extras in air-tight container.  You can make extras and store in the freezer for subsequent days breakfast.  Take them out to thaw and pop them in the oven to warm them up.

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Chocolate Muffins

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I had some cocoa that was expiring soon.  I needed to make something for an afternoon snack.  And I realised I didn’t have much time left before my daughter came home.  So I decided quickly to make chocolate muffins that would be ready within one hour.  Muffins are easy to make because you just have to mix dry and wet ingredients together.  They are good for breakfast and a snack to go.  I am not a fan of muffins.  I’d rather go for a chiffon cake.  But after I tried these chocolate muffins, I was sure I would make them again.  When they were baking, the house was filled with the aroma of chocolate.  My senses brought me to those times when I walk by the Famous Amos cookie store.  When I finally had time to try one, I was happy that the taste didn’t disappoint.  It tasted so wonderful, thanks to the cocoa and the coconut oil.

I decided at the last minute to use coconut oil for these muffins.  Baking with coconut oil is great.  The bakes always turn out so aromatic and fragrant.  Coconut oil is also a healthier option than melted butter and vegetable oil.  Coconut oil is high in natural saturated fats. Saturated fats not only increase the healthy cholesterol (known as HDL cholesterol) in your body, but also help convert the LDL “bad” cholesterol into good cholesterols.  By increasing the HDL in the body, it helps promote heart health and lower the risk of heart disease.

The amount of coconut oil used in this recipe doesn’t leave the muffins with a strong coconut taste.  In fact, it is so subtle you can’t really taste it and it blends so well with the cocoa.  I love taking a whiff out of the coconut oil jar.  It’s such a natural fragrance!  This recipe works well with vegetable oil if you don’t have coconut oil.  You can use any light tasting vegetable oil.   The result will be great as well.  You can top this with semi-sweet chocolate chips if you want to up the level of chocolate.  This recipe is really great if you are in a hurry.  I had these done in 45 minutes.  So busy moms, this is for you.

Ingredients (for 6 muffins)

Dry ingredients:

  • 100g all-purpose flour
  • 20g unsweetened cocoa
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • pinch of salt

Wet ingredients:

  • 1 egg, room temperature
  • 50g brown sugar
  • 50ml milk
  • 40ml coconut oil/vegetable oil
  • 1 teaspoon vanilla

Directions:

  1. Pre-heat oven to 175 degrees celcius.
  2. Fill muffin tin with cupcake liners.
  3. Sift dry ingredients (all-purpose flour, cocoa, baking powder, baking soda and salt) into a bowl.  Set aside.
  4. In a separate bowl, whisk egg and brown sugar together till light and fluffy.
  5. Add milk and continue whisking.  Next, add in vanilla and coconut oil and whisk them together till well incorporated.
  6. Make a well in the centre of the dry ingredients with a spatula.
  7. Pour in wet ingredients into the well.  Fold wet ingredients and dry ingredients till well incorporated with no traces of flour.  Make light and quick folds and do not over-fold as this will result in tough muffins.
  8. Spoon batter into cupcake liners till 2/3 full.
  9. Bake in pre-heated oven for 20 minutes.
  10. Allow the muffins to cool and then enjoy!

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Mixed Berries Yogurt Muffins

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I always think muffins when I need to whip up something fuss-free for breakfast.  Everything can be done in one hour, from preparation to getting the muffins out of the oven.  I also like that the ingredients are few and there are only two bowls to wash at the end of the preparation.  Great for busy or lazy days.

For today’s muffins, I used the mixed berries yogurt that has been in my fridge for two weeks now.  I was not into chocolate this time because I preferred something fresh and perky for the morning.  Too bad I didn’t have fresh blueberries or strawberries to add because ideally it would be more wholesome with real fruit.  I went ahead to whip up the muffins without the fresh berries.  One hour later with all my bowls and utensils washed, the muffins were ready!

I did a taste test after they were cooled ten minutes.  They were very fluffy and moist, and they had the right amount of sweetness and tartness.  Looks wise, they didn’t appear too pretty.  Well, muffins never looked pretty anyway.  But they are healthy and delicious.  These are good to pack for work and school.  You can make bigger batches to freeze so you have something for breakfast or tea when you don’t have time to make any.  Simply thaw and warm up in the oven.

Mixed Berries Yogurt Muffins

Ingredients (for 6 muffins):

120g all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 egg, at room temperature

40g caster sugar

140g mixed berries yogurt

30g vegetable oil (I used canola oil)

1 teaspoon vanilla

2 teaspoons lemon juice

1 teaspoon lemond rind

Directions: 

  1. Preheat oven to 175 degrees celcius.
  2. Line muffin tin with cupcake liners.
  3. Prepare dry ingredients – Sift all-purpose flour, baking powder, baking soda and salt into a mixing bowl.  Set aside.
  4. Prepare wet ingredients – In a separate mixing bowl, using a hand whisk, whisk egg and sugar together till light and fluffy.
  5. Add yogurt and continue whisking.  Add in vanilla, lemon juice and vegetable oil and mix well after each addition.
  6. Lastly, add lemon rind and incorporate well.
  7. Using a spatula, make a well in the centre of the flour mixture.  Pour in wet ingredients and fold the wet ingredients and dry ingredients.  Fold till both are incorporated well and there are no traces of flour.  Do not over-fold as this will result in tough muffins.  If you are adding fresh berries, coat them with a little flour and fold them in at this stage.
  8. Spoon batter into cupcake liners.  Sprinkle tops with lemon rind (optional).
  9. Bake in preheated oven for 20 minutes or tops are golden brown.  Test for doneness by inserting a skewer in the centre of the muffin.  When done, the skewer should come out clean.

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Have a happy breakfast!

A healthier banana bread

Today I needed a healthier breakfast.  One that will give me the energy I need for the morning’s tasks and one that is filling so that I don’t have to reach out for a mid morning snack.  I settled for a banana bread recipe that I have used before but substituted the butter with coconut oil and brown sugar with honey.  This recipe is a fuss-free one and breakfast can be ready to eat in an hour.

The end result is a bread that is moist and fragrant.  It’s not sweet and I like it this way.  If you prefer a sweeter taste, you can add semi-sweet chocolate chips into your batter.  I didn’t have any walnuts on hand otherwise it would be nice to add some nuts for added texture and nutrients.

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Banana Bread

Ingredients:

70g unsalted butter (I substituted with 70g coconut oil)

30g brown sugar (I substituted with 30g honey)

1 large egg, beaten

200g over-riped bananas, mashed

1 teaspoon vanilla

90g wholemeal flour

90g all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

Directions:

  1. Grease the sides of a 3″ by 7″ loaf pan and line the bottom with parchment paper.
  2. Sift together all-purpose flour, baking powder and baking soda and set aside.
  3. Pre-heat oven to 175 degree celcius.
  4. Whisk butter and sugar till the mixture becomes pale and fluffy.  (I whisked coconut oil and honey till well incorporated)
  5. Dribble in beaten egg and continue whisking.
  6. Stir in mashed bananas and vanilla and mix well.
  7. Fold in wholemeal flour and the all-purpose flour mixture.
  8. Spoon mixture into prepared loaf pan and smooth surface with a spatula.
  9. Bake for around 30 minutes or until skewer inserted into the centre comes out clean.  If the top of the bread starts to get overly brown, cover it with foil to prevent the bread from burning.
  10. Let the bread cool in the pan for 5 minutes before removing and transferring to a cooling rack to cool completely.

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Double Chocolate Chip Banana Muffins

Welcome to Lovin the Simple.  Today’s first post will feature an easy muffin recipe.  If you love bananas and chocolate then it’s easy to combine both ingredients in this recipe to make this super quick and delicious treat.

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Ingredients:

Makes 9 small muffins

100g plain flour

20g cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon baking soda

pinch of salt

1 over-ripe banana, mashed

1 egg

40g castor sugar

30g vegetable oil

30g fresh milk

1 teaspoon vanilla

chocolate chips for topping

Steps:

Preheat oven to 170 degrees.

Line muffin tray with cupcake liners.

Sift plain flour, cocoa powder, baking powder, baking soda and salt into a large bowl.  Lightly whisk to combine the dry ingredients.

Whisk egg and sugar till well combined.

Add milk and whisk till combined.  Next add vegetable oil and whisk till combined.

Add mashed banana and vanilla and whisk till well combined.

Make a small well in the centre of the dry ingredients.  Pour in the wet ingredients and fold to combine both ingredients.  Do not overfold as this will result in tough muffins. Light and swift folds will result in moist and fluffy muffins.

Scoop batter into cupcake liners till about half full.

Garnish or top with chocolate chips.

Bake in preheated oven for 15 – 20 minutes.

After baking, let the muffins cool on a cooling rack for about 15 minutes.

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Enjoy these muffins warm with a cup of coffee or tea

I kept the extra muffins in an air-tight container and stored them in the fridge because the chocolate chips would melt at room temperature in sunny Singapore.  When the sweet tooth kicks in I will take them out of the fridge and enjoy them with coffee and a nice conversation with my daughter.  That’s the simple life I love!