Healthier Raspberry Rhubarb Muffins Recipe

muffins

Hello there ya’ll!

This is going to be a quick, quick, quick post. You know why? It’s Date Night!

During the football/soccer season, the hubby and I’s interactions usually consist of “have a great day”, “see you after _____________ (fill in sport activity)”, and “what do you want me to pick up for dinner?” (or the “sorry but you’re on your own for dinner”) kind of conversations. Not a lot of time for fun date nights. Our nights in the Fall consist of attending one another’s games, or eating take-out on the couch after a long and exhausting day. Neither of which I’m complaining about, by the way.

Weekends have been just as busy with games on Friday nights and Saturday days, and tonight (FINALLY!) we have nothing scheduled and turned down a few invites to make time for just the two of us (cue ‘Just the Two of Us’ by Will Smith – do you remember that song? I sure do!). Cuz that’s important too, ya know?

And Sundays when I have nothing, I like to try and whip up a few things for the week. Especially when the leftovers last for a few days! Like these delicious sweet and tangy muffins.

I picked up the last bit of rhubarb and raspberries from the farmers market, and made these Healthier Raspberry Rhubarb Muffins. The whole wheat flour and added protein from the Greek yogurt prevent the I-just-ate-a-muffin-that-might-as-well-have-been-a-cupcake kind of feel. And that my friends, is a good good thing.

(This recipe was adapted from http://www.motherthyme.com/2012/05/rhubarb-berry-yogurt-muffins.html)

Ingredients:

  • 1 cup chopped rhubarb (about 2 larger stalks or 4 smaller)
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • ¾ cup brown sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1/4 teaspoon of ground ginger
  • 1 cup Greek yogurt of choice (I used Greek Gods Honey yogurt – it’s what we had in the house!)
  • ½ cup (1 stick) unsalted butter, melted and cooled
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 1 cup raspberries

Directions:

  1. Preheat oven to 400 degrees Fahrenheit. Line 12 cup muffin tin with liners and set aside.
  2. Chop two large rhubarb stalks (or four smaller stalks!) into cubes.
  3. In a large mixing bowl combine flour, brown sugar, baking powder, baking soda, salt, cinnamon and ground ginger. Still just until ingredients are combined.
  4. Make a well in the center of the flour mixture and add yogurt, melted butter, egg, vanilla extract and stir with flour mixture just until combined. Don’t over mix.
  5. Fold rhubarb and berries in batter just until combined.
  6. Spoon batter into prepared muffin pan about ¾ full.
  7. Bake in preheated oven for 20-25 minutes until tester inserted into the center of muffins comes out clean and tops are golden brown.
  8. Place on wire rack to cool.

muffins

Enjoy!

Saint Dinette here we come!

Healthy Pumpkin Carrot Muffins

Healthy Pumpkin Carrot Muffins

What is the definition of healthy in my book?

a) No refined sugar

b) No processed oil

c) An abundance of fruits/vegetables

d) No artificial ingredients (including additives, preservatives, and colors)

e) Whole organic grains/unrefined grains

f) Whole organic milk/cheese/yogurt

Let’s back up to talk about e) shall we?

Although I like to play around with gluten-free, I am by no means 100% gluten-free. I’ve been experimenting a bit more with my diet and have found that the biggest culprits for me are alcohol and fried foods, especially when consumed together.

Which is quite unfortunate, as cheese curds and red wine are two of my favorite things in the whole wide world. You can’t go to college in Wisconsin, live less than 20 minutes away from the state, and not love cheese curds. Or at least not appreciate them.

I could talk about my love for cheese curds for a very looooong time.

But, I’ll spare you. Just this one time. :)

So moving on.

Back to the whole organic grains business. I recently read a scary article about the amount of pesticides/herbicides (one or the other – I can’t remember which!) that are used on a wheat crop right before they harvest. Apparently it signals the crop to sprout more right before it dies, and is easier on the harvesting equipment. Now whether or not the article was completely based in fact is hard to know, but it got me thinking.

If I’m so concerned with chemicals on my produce, why wouldn’t the same hold true for grains such as wheat and corn?

So although I’m not going to go crazy on gluten-laden carbs anytime soon (as I still love the energy I have with less carbs), I’m going to try and reintroduce a bit of wheat back into my diet in form of organic whole wheat. I’ll let you know how it goes. :)

WHOLE wheat. I think most of us by now know the difference between whole wheat and white. We’ve got our preference and buy our bread one way or the other. I’ve heard comments such as “I just don’t like the taste of whole wheat” and “whole wheat is so dry”. Do you want to know what though? Whole wheat is the way it is supposed to be! Do you really want your wheat to be stripped of its nutrients or even *gasp* bleached of its healthy brown color? I sure don’t.

Whole wheat is certainly a preference, but in my mind, it’s also something you get can get accustomed to. Like the time I hated beer in college and forced myself to drink it – oh wait. :)

Something you can get accustomed to for the good. of. your. health.

Can I get an amen?

So that brings me to these Healthy Pumpkin Carrot Muffins. It’s snowing outside and I have the day off, which means it was the perfect morning to make muffins. Not to mention I had leftover canned pumpkin, so this seemed like the perfect recipe to make.

These babies are made with whole wheat, and without refined sugars or processed oils. If you’re still not on the whole wheat train, you can easily substitute white or go half and half. I promise I won’t judge. Coconut flour would also work if you are grain-free or following a paleo diet.

What resulted was moist, delicious, and hearty muffins. Now all they need is a little cream cheese frosting….

Oh wait, that’s not healthy either. :)

Healthy Pumpkin Carrot Muffins

adapted from Nom Nom Paleo

Ingredients:

3/4 cup pumpkin puree (not pumpkin pie mix!)

4 medium carrots, peeled

1 1/2 cup whole wheat flour

3 eggs, at room temperature

1 TBSP coconut oil, melted and cooled

2 TBSP almond butter

1/2 cup pure maple syrup (or sub honey)

1 tsp baking soda

1/2 tsp sea salt

1/2 tsp ground ginger

1/2 tsp cinnamon

1/2 tsp ground cloves

1/2 tsp nutmeg

Directions:

Preheat oven to 350 degrees. Take out eggs.

Line muffin tin, or heavily grease using additional coconut oil (I recommend using liners or silicone cups).

Grate carrots (or chop in food processor). Place grated carrots in cheesecloth or thin dish towel and squeeze out all liquid. Then lay out flat to continue drying.

Mix flour, baking soda, salt, and seasonings in medium bowl.

Beat eggs in separate medium bowl. Add in maple syrup, pumpkin, almond butter, and coconut oil. Make sure coconut oil is room temperature or your mixture become lumpy.

Pour wet ingredients into dry. Fold in carrots. Stir to evenly combine.

Scoop batter into muffin tin. Should make 12 muffins, unless you want them smaller.

Bake at 350 degrees for about 30 minutes, or until inserted toothpick comes out clean.

Serve warm with butter. Store leftovers in air-tight container.

Enjoy!

Reader’s feedback: What are your favorite kind of muffins? Any other good ways to use up leftover pumpkin?

Healthy Pumpkin Carrot Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Healthy Pumpkin Carrot Muffins. Made with whole wheat and without refined sugar or processed oils. Delicoius and moist, you can feel good about eating them or making them for your entire family!
Ingredients
  • ¾ cup pumpkin (not pumpkin pie mix!)
  • 4 medium carrots, peeled
  • 1½ cup whole wheat flour
  • 3 eggs, at room temperature
  • 1 TBSP coconut oil, melted and cooled
  • 2 TBSP almond butter
  • ½ cup pure maple syrup (or sub honey)
  • 1 tsp baking soda
  • ½ tsp sea salt
  • ½ tsp ground ginger
  • ½ tsp cinnamon
  • ½ tsp ground cloves
  • ½ tsp nutmeg
Instructions
  1. Preheat oven to 350 degrees. Take out eggs.
  2. Line muffin tin, or heavily grease using additional coconut oil (I recommend using liners or silicone cups).
  3. Grate carrots (or chop in food processor). Place grated carrots in cheesecloth or thin dish towel and squeeze out all liquid. Then lay out flat to continue drying.
  4. Mix flour, baking soda, salt, and seasonings in medium bowl.
  5. Beat eggs in separate medium bowl. Add in maple syrup, pumpkin, almond butter, and coconut oil. Make sure coconut oil is room temperature or your mixture become lumpy.
  6. Pour wet ingredients into dry. Fold in carrots. Stir to evenly combine.
  7. Scoop batter into muffin tin. Should make 12 muffins, unless you want them smaller.
  8. Bake at 350 degrees for about 30 minutes, or until inserted toothpick comes out clean.
  9. Serve warm with butter. Store leftovers in air-tight container.
  10. Enjoy!

Until next time,

Happy clean eating!

Kate

Paleo Peanut Butter Banana Muffins

Grain-free Peanut Butter Banana Muffins I www.eatcleanwithkate.com

Hey all. Happy Monday. Hope you had a fantabulous weekend. We spent the majority of ours in my old stomping ground (Eau Claire, WI) celebrating a friend’s wedding. A weekend in Eau Claire is not complete without Spotted Cow beer, a stop at Dooley’s for their crazy cheese curds and cheap wings, and a trip to Buzzy’s for their infamous Macaroni and Cheese pizza. Yes you read that right. Macaroni and Cheese pizza. All clean eating bets were off this weekend, but it was worth it.

So today, after a weekend of celebrations (grad party, wedding, father’s day), it was time to get back to cooking. Err, I mean baking.

Let me tell you, baking is not my specialty (just ask the fiancé!). You have to be SO exact with baking, and that’s really not my style. I like to use a recipe as a guide for cooking, but most of the time we are adding things and playing with flavors as we go along. It’s the best way to do it if you ask me.

For baking, that just doesn’t translate well. I tend to substitute things a bit too much, or omit things, or add things. For example, the other day I tried to make a gluten-free vegan banana muffin recipe. It did NOT turn out. Perhaps because it called for some oat flour and I used coconut. Or that it called for milk and we only had Greek yogurt in the house. Or the fact that I added peanut butter. All could be legitimate reasons. They turned out super dry, and with a weird non-muffin like texture.

Today, I wanted to try it again. I was determined to make some banana muffins, and wanted them to have peanut butter in them.

I know what you’re thinking. Grain-free muffins? Can you make muffins without grains?

Apparently you can. And they are so delicious, you won’t even know they are missing the grains!

I found this recipe at Whole Lifestyle Nutrition and only adapted it a tiny bit. Because I’m learning my lesson, after all! There are a few other similar ones out there, but all with the same thought process. Banana, peanut butter, and eggs are the star of this show.

Although I had low expectations due to the previous day’s failure, these turned out spectacular! They have a muffin texture, are deliciously smooth, and with the right amount of sweet (or at least for me!). You could always add more honey, chocolate chips, or another of your favorite mix-ins or toppings to make these your own.

Paleo Peanut Butter Banana Muffins

Ingredients

1 cup all-natural peanut butter

2 very ripe bananas (I freeze them when they start to get really spotty, and then take them out and peel ’em as I need ’em!)

2 tbsp local honey

2 organic eggs

1 tsp vanilla extract

1/2 tsp cinnamon

1/2 tsp baking soda

1 tsp apple cider vinegar

Directions:

Mix all ingredients in medium mixing bowl until thoroughly combined.

Place liners in muffin tin (or grease really well!) and fill 2/3 of way up.

Bake at 400 degrees about 15 minutes or until top is beginning to brown and inserted toothpick comes out clean.

Enjoy!

Paleo Peanut Butter Banana Muffins

Peanut butter and banana. Another of my favorite combos!

Alright you all. Have a wonderful rest of the night. It’s off to teach yoga and then hopefully (weather permitting!) to a baseball game!

Until next time…

Kate

What are your favorite kind of muffins?

Grain-free Peanut Butter Banana Muffins
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
 
Delicious grain-free muffins that are easy to make and good for you!
Ingredients
  • 1 cup all-natural peanut butter
  • 2 very ripe bananas (I freeze them when they start to get really spotty, and then take them out and peel 'em as I need 'em!)
  • 2 tbsp local honey
  • 2 organic eggs
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • ½ tsp baking soda
  • 1 tsp apple cider vinegar
Instructions
  1. Mix all ingredients in medium mixing bowl until thoroughly combined.
  2. Place liners in muffin tin (or grease really well!) and fill ⅔ of way up.
  3. Bake at 400 degrees about 15 minutes or until top is beginning to brown and inserted toothpick comes out clean.
  4. Enjoy!