Tag Archives: Healthy

Yellow Squash Cranberry Muffins

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A few years ago I planted some yellow squash and it went gang busters in the garden. I made fritters with it, sauted it, roasted it, you name it. But I was at a loss of what else to do with it. So I found this recipe from CaramelPie and altered it to cut down on prep time and make them a little more healthful. And since the, they have been by far one of my favorite summer baked goods.

I just baked up my first batch of the season and they are just as yummy as I remember! Super moist, light and delicately sweet!

Ingredients:

15 muffins

  • 2 cups baby yellow squash grated
  • 2 eggs
  • 1⁄2 cup melted butter
  • 1⁄2 cup applesauce
  • 1⁄2 cup sugar
  • 1⁄2  cup brown sugar
  • 2 cups whole wheat flour
  • 1 cup all purpose flour
  • 5 teaspoons baking powder
  • 1teaspoon salt

Directions:

  1. Wash squash, trim ends, and grate.
  2. Measure 2 cups of the squash, combine with eggs, butter, and applesauce, and set aside.
  3. Combine dry ingredients in a large bowl.
  4. Make a well in center of mixture.
  5. Add squash to dry ingredients, stirring only until moist.
  6. Spoon into greased muffin tins, filling 3/4 full.
  7. Bake at 350 degrees F for 18-20 minutes or until toothpick inserted in center of muffin comes out clean.

Sweet Potato Chai Muffins with Coconut Oil

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I’m a little surprised at how often I make muffins these days since I wasn’t a huge muffin baker in the past. But now that my kids are going to school in the mornings and need a quick breakfast that’s also wholesome, I find myself trying more and more muffin recipes. Who doesn’t get tired of cereal and frozen waffles every morning! We gotta mix it up and we leave the pancakes (unless I make extra and freeze them) and smoothies for the weekends.

I had sweet potato in the freezer the other day that needed to be used (here’s a HUGE tip…buy the frozen mashed sweet potato from Trader Joes! Just defrost and you are good to go!!) and so decided to make this recipe that originally used pumpkin and then I swapped out the butter for the coconut oil. Easy peasy! I personally like coconut oil in my muffins and my girls like it too, but it can make the texture a little denser. That said, I love the added flavor the chai tea brings to these muffins.

Sweet Potato Chai Doughnut Muffins Author: Adapted from Martha Stewart Ingredients

For the muffins: Makes 12

  • ⅓ cup milk
  • 1 bag chai tea
  • 10 tablespoons coconut oil
  • 2 cups all­purpose flour, plus more for pan
  • 1 cup whole wheat flour
  • 2½ teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon nutmeg
  • ¼ teaspoon allspice
  • ¼ teaspoon cardamom
  • ¼ teaspoon baking soda
  • 1¼ cups cooked and mashed sweet potato (pumpkin can easily be substituted)
  • ¾ cup lightly packed brown sugar
  • 2 eggs
For the sugar coating:
  • ¾ cup granulated sugar
  • 2½ teaspoons cinnamon

Directions

1. Pour milk into a mug or small microwaveable bowl. Heat in microwave 40 seconds until hot (but not scalding). Steep tea in milk 10 minutes.

2. Meanwhile, heat oven to 350 degrees F. Butter and flour 12 standard muffin cups. In a medium bowl, whisk flour, baking powder, salt, nutmeg, allspice, cardamom and baking soda until well combined.

3. Remove tea bag from milk, squeezing out any extra liquid and flavor from bag. Pour milk into a small bowl and stir in canned pumpkin until mixture is well combined.

4. In a large bowl or bowl of a stand mixer, beat oil and brown sugar on high speed 1 to 2 minutes. Add eggs, one at a time, beating well after each addition.

5. Using a spatula, wooden spoon or stand mixer on low speed, alternate stirring in flour (in 3 additions) and sweet potato mixtures (in 2 additions), beginning and ending with flour mixture, just until batter is combined.

6. Spoon batter evenly into prepared muffin cups. Bake 23-25 minutes until a toothpick inserted in center comes out clean. Cool muffins 10 minutes in pan on a cooling rack.

7. Meanwhile, in a small bowl, whisk together sugar and cinnamon. One at a time, remove muffins from pan then roll in sugar­cinnamon mixture. Transfer to cooling rack to cool completely.

No Bake Raw Brownies: So Yum…and healthy!

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IMG_3977If you haven’t tried raw brownies yet, you have to. They are the easiest and yummiest healthy brownies you can make. I’ve made my fare share of “healthy” brownies and these are by far my favorite. Yet this time, on a whim, I decided to throw in a tad of unsweetened coconut and I don’t think I can go back to making them without. Delish!

Here’s the recipe:

Ingredients

  • 2 cups  raw walnuts
  • 11 madjool dates, pitted
  • 1/3 cup (60 g) cacao powder or unsweetened cocoa powder
  • 1/4 cup unsweetened shredded coconut (optional)
  • 1/2 tsp vanilla
  • 1/4 tsp sea salt
  • 2 tsp water

Directions:

1. Place walnuts  in food processor and process until finely ground.

2. Add the dates and sea salt and pulse to combine.

3. Add the vanilla, cacao powder and coconut to the food processor and process until small bits remain.

5. Process until a dough consistency is achieved, adding the water and/or more dates if the mixture does not hold together when squeezed in your hand. Y

6. Add the brownie mixture to a parchment lined loaf pan. Press down with hands until it is flat and firm.

7. Place in freezer or fridge to chill for 10-15 minutes before cutting into 10 even squares.