Monday, April 14, 2014

Banana Chocolate Oat Muffins - Secret Recipe Club

For this month’s SRC assignment, I was given a great blog called The Tasty Cheapskate. One of the interesting things about this blog, is that Jean includes the breakdown of how much each ingredient costs. This would change depending on where you live and how you alter the recipes of course, but you can get a rough idea of what it would cost. I also enjoyed Jean’s recent post on edible plants you can grow again.

Since I’m always looking for ways to use my ripe bananas, I chose Jean’s Chocolate Oat Muffin recipe, and added a banana as she suggested for a variation. I also recently joined Weight Watchers Online (again), so I was looking for something a bit healthier.  This recipe is perfect for WW because it doesn't use a lot of oil. My kids loved these. They called them brownies because they look and taste more like brownies than muffins.

You should also add this to your collection of recipes to make, when you run out of eggs!

I’m not even going to attempt to calculate my cost, but Jean has calculated this recipe to be $.80.

To make your own oat flour, pulse 3/4 cup of oats in a blender or food processor until it looks like flour. I got about 3/4 cups of oat flour out of it.

Banana Chocolate Oat Muffins
Makes 9 muffins
WW Points+ per muffin :  3
Adapted from The Tasty Cheapskate

1/2 cup unsweetened apple sauce
1/2 cup mashed ripe banana (1 medium)
1 teaspoon canola oil
1/2 cup brown sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup oat flour
1/3 cup unsweetened cocoa powder
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup chocolate chips (I used milk)

Preheat the oven to 350F and spray a muffin pan with cooking spray. In my experience, muffins with little fat in them like to stick to paper liners.  

Mix all the wet ingredients together in a large bowl. Add the oat flour and sift the rest of the dry ingredients into the same bowl. I like to sift because there have been times when I got little lumps of baking soda in my baking and I don't like that. My cocoa powder was also a bit lumpy. Mix just until combined.

Stir in the chocolate chips.

Bake for 15-20 minutes or until a tester comes out clean.

Cool before serving.

Tuesday, April 8, 2014

Mini Greek Pizza Muffins

Hi! Last week we visited the new Ripley's Aquarium here in Toronto. It was a field trip with my 6 year old's class and I volunteered to go. It was fun!

Anyway, I had to think of something to pack for lunch. Peanut butter is what I normally go with, because it doesn't need to be refrigerated, but since we were going with school, it had to be nut-free. I made Wicked-Good Pizza Muffins for a field trip in the past, so decided to go that route again, only this time I used feta and olives.

I grated the onion and minced the pepper so I could skip the frying step in the original recipe. I don't have time to piddle around in the kitchen these days and It was getting late. The only bad thing about these, is that they also taste good when they're cold. It's really easy to eat them and lose count of how many you had. They're good!

Mini Greek Pizza Muffins
Adapted from Eating Well
Makes 24 mini muffins
Points+ per muffin: 1

1/3 cup whole wheat flour
1/3 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon dried oregano
1 teaspoon granulated sugar
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 small onion, grated
1/2 a red bell pepper, minced
1/3 cup skim milk
1/3 cup crumbled feta cheese
1 large egg, beaten
2 tablespoons tomato paste
2 tablespoons chopped kalamata olives

Preheat the oven to 400F and spray 24 mini muffin cups with cooking spray.

Combine the flours, baking powder, oregano, sugar, garlic powder and salt in a bowl. Add the rest of the ingredients and mix until well combined.

Divide the batter among the prepared muffin cups and bake for about 15 minutes or until they feel firm.

I stored them in the fridge, but they only lasted 2 days. I bet they'd even freeze well!