Category: Snacks

Sunbutter Bran Muffins

This was the first time I’d ever tried anything with sunflower seed butter. A great option for those nut free places! For the bran flakes, I used All Bran flakes, found with the cereals in the supermarket.

Sunbutter muffins2 1/2 cups bran flakes
1 1/4 cups milk
1 large egg
1/3 cup unsweetened applesauce
1/2 cup sunflower seed butter (could sub peanut butter or almond butter)
1 cup all purpose flour
1/3 cup brown sugar
1 T baking powder
1/2 t salt

Preheat oven to 400F. Line a 12 cup muffin pan with liners.

In a large bowl, mix the bran with the milk and let sit for five minutes. Then mix in the egg, applesauce, and seed/nut butter.

In a separate bowl mix the flour, sugar, baking powder, and salt together. Mix the dry ingredients in to the wet until just combined. Spoon in to muffin pans. Bake for 20 minutes, or until a toothpick comes out clean.

Flax & Veggie Muffins

Great tasting muffins with the healthy addition of flax seed, carrots, and apples!

flax veggie muffins1 1/2 cups all purpose flour
3/4 cup ground flax seed
3/4 cup oat bran
1/2 cup brown sugar
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp cinnamon
3/4 cup milk
2 eggs, beaten
1 tsp vanilla extract
2 Tbsp applesauce
2 cups grated carrot
2 apples, peeled & grated
1/2 cup raisins

Preheat oven to 350F. Line a muffin tin with liners, or grease it.

In a large bowl, mix together the dry ingredients. Add the milk, eggs, vanilla, and applesauce, and mix until just combined. Add the carrots, apples, and raisins. Spoon mixture in to the muffin tins.

Bake at 350F for 15-20 minutes, until a toothpick comes out clean.

Granola bars

I wanted something more like a traditional granola bar, rather than the Oat Bars which are more cakey. This is a great base recipe, which can be changed up to suit your tastes. You could swap the peanut butter for other nut or seed butters, add other dried fruit, seeds or nuts etc.

Granola bars2 1/2 cups Rice Krispies (I used a mixture of Rice Krispies and Cheerios)
2 cups quick cooking oats
1/2 cup raisins
1/4 cup packed brown sugar
1/2 cup honey
1/2 cup peanut butter
1 tsp vanilla extract

Line a 9×13 baking dish with tin foil. In a large bowl, mix together the rice krispies, oats, and raisins.

In a small saucepan, mix together the sugar and honey until just boiling, then take it off the heat and stir in the peanut butter and vanilla until smooth. Pour this mixture over the oat mixture and mix very well, so that everything is well coated.

Push the mixture in to the pan (wet your hands to make it easier!). I left about an inch at the end of the pan to stop it being too thin. Allow it to cool and cut in to squares.

Rice Krispie Treats

Ummmmm. Yum. These are great! I didn’t want to have the marshmallow laden variety, so went with this instead!Rice Krispie Treats

1/4 cup almond butter (could also use peanut butter or sunflower seed butter)
1/2 cup honey
1 tsp vanilla extract
4 cups rice krispies

Line an 8×8 pan with foil (leaving overhang for easy removal), and grease the foil.

In a medium pan, melt almond butter, honey, and vanilla until combined and all soft. Remove from the heat and add the rice krispies. Mix until it’s all well combined.

Pour in to the prepared pan and press down firmly so that it’s tightly packed. Pop in the fridge, and then you can cut it after about 30 minutes. Store in the fridge as they’ll lose their shape if out for too long.

Trail Mix Cookies

I found a great recipe on Weelicious for these cookies, I knew I had to try them. So yummy! And I love that they’re full of good stuff.

Trail Mix Cookies1 cup whole wheat flour
2 cups rolled/old fashioned oats
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 cup unsalted butter, softened
1/2 cup honey
1 large egg
2 tsp vanilla essence
2 cups mix-ins – a mixture of raisins or other dried fruit, chopped nuts, sunflower seeds, pumpkin seeds. I used raisins, chopped cashews, sunflower seeds, pumpkin seeds, and a sprinkle of chia seeds.

Preheat the oven to 350F. Mix together the flour, oats, baking soda, salt, and cinnamon in a bowl.

In a stand mixer, beat the butter and honey together for around 3 minutes until light and fluffy. Add the egg and vanilla until combined. Slowly add the dry ingredients until just combined. Fold in the mix-ins.

Using a tablespoon measure or a medium cookie scoop, put the dough on a parchment lined baking tray. Flatten the cookies in to the shape you want – they don’t spread when they bake. Bake for 12 minutes until golden brown. Cool on a wire rack. Makes around 36.

Yogurt Drops

Yogurt dropsNew twist on the standard yogurt. Would’ve been great in the summer, but they’re still popular now! Great way to use up any frozen fruit you’ve got in the freezer too.

200g plain Greek yogurt
Frozen fruit of your choice – I used strawberries, around 6 of them

Blend the fruit until pureed, then add to the yogurt. Adjust the quantity according to taste. Put parchment paper on a cookie sheet or baking pan (it needs to fit in your freezer). Pour the yogurt in to a piping bag, or a ziploc bag and cut off the corner. Pipe dots on to the paper, you need to work fast as it’s a bit runny (see my picture!). Place the pan in the freezer for about an hour, and then take the dots off the paper and put in a bag to keep in the freezer until you’re ready to eat them.

Crack Muffins

So, a friend made these muffins and gave us some to try. Zoe went NUTS for them! So I now call them Crack Muffins. Not in earshot of Zoe though, of course. Stuff catches on too quickly these days!

banana carrot muffins3/4 cup white flour
1/2 cup whole wheat flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
2 ripe bananas, mashed
1 cup grated carrots
1 large egg
1/2 cup plain or vanilla yogurt
1 tsp vanilla extract
1/4 cup sugar
2 Tbsp coconut oil (make sure it’s liquid – heat if necessary)
1/3 cup unsweetened shredded coconut
1/3 cup chopped walnuts or pecans
Blueberries and/or raisins, optional

Preheat oven to 350F. In a small bowl, mix together the flours, baking soda, salt, and cinnamon.

In a stand mixer, combine together the bananas, sugar, egg, yogurt, vanilla, and carrots until it’s mixed together well. Add the coconut oil, then slowly beat in the flour mixture. Mix until just combined, don’t overmix. Fold in the coconut and nuts, and the optional extras if you’re using them.

Grease a mini muffin pan, and add the mixture to the pan. Cook for 15 minutes, or until a toothpick comes out clean. You could also make this is a loaf if you prefer – cook around 45 minutes.

Banana Wheat Germ Muffins

I always seem to be looking for ways to use up ripe bananas. Ergo another muffin recipe!

Banana Wheat Germ Muffins1 cup all purpose flour
1 cup wheat germ
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 medium ripe bananas (the riper, the better)
1/2 cup honey
3 Tbsp applesauce (or oil)
1 Tbsp vanilla extract
1 large egg

Heat oven to 350F. Combine flour, wheat germ, baking powder, baking soda, and salt in a bowl. In a stand mixer, mix together the bananas, honey, applesauce, vanilla, and egg. You can put the bananas in whole and let the mixer do the mashing! Slowly add the dry ingredients and mix until just combined.

Grease a mini muffin pan and fill to 3/4 full. Bake for 15 minutes or until a toothpick comes out clean.

Chocolate Zucchini Muffins

Chocolate is something that Zoe doesn’t see an awful lot of – but these muffins are a great way for her to get a taste, as they’re totally sugar free! And she LOVES them, calling out for “more brown muffins, Mama!” – and I love that they’re healthy. And easy. And help to use up my seemingly endless supply of overripe bananas.

IMG_1800 (1280x960)1 cup all purpose flour
1 cup whole wheat flour
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1/2 cup unsweetened applesauce
2 large eggs, whisked
1 banana, mashed
1/2 cup honey
2 cups grated zucchini (about two medium zucchini)

Preheat the oven to 350F. In a bowl, combine the flours, cocoa, baking soda, baking powder, and salt. In a large bowl, combine the vanilla, applesauce, eggs, banana, and honey. Slowly add the dry ingredients to the wet, then stir in the zucchini.

Pour in to greased mini muffin pans – it made 43 mini muffins. Bake for around 15 minutes or until a toothpick comes out clean. Cool on a wire rack.

Coconut & Raspberry Muffins

Coconut and Raspberry MuffinsMost of my baking choices are made by having stuff to use up. Case in point – leftover coconut milk from a Thai curry!

1 1/4 cups all purpose flour
2 tsp baking powder
1/4 cup sugar
1/2 tsp salt
1/2 cup unsweetened shredded coconut
1 large egg
2/3 cup coconut milk
heaped 1/3 cup unsweetened applesauce
1 cup raspberries

Preheat oven to 400F. Either grease or line your muffin pan.

In a bowl combine the flour, baking powder, sugar, salt, and coconut. In a separate bowl combine the egg, coconut milk, and applesauce. Make a well in the dry ingredients and add the wet, gently combining.

Fold in raspberries, then spoon the mixture in to the pan. Bake for 20 minutes or until a toothpick comes out clean. Makes 12 muffins.