banana millet muffins

I absolutely love having snack staples in the house.  I have gone only a handful of days in my life without having a snack – I just cannot seem to make it from one meal to the next without a little something.  Needless to say, after going gluten free, snack options became a nightmare (at first).  I am a self-diagnosed snack carb-o-holic and gluten free snacks (mostly pre-packaged) just did not do it for me, so I was stuck.  Well, at least until we came up with our go-to muffin recipe that gets made pretty much every-other week now.  We made a batch (over a dozen muffins) and store them in the freezer.  Then the night before we want to bring them as a snack, just take them out and put them in a container to thaw out – and they taste just as good as when you make them.

We are currently all out of these muffins.  And you can bet that there will be a batch made tomorrow because we have plenty of ripe bananas to use up!

Gluten Free Banana Millet Muffins
  • 1 1/4 cups old fashioned oats ground into flour in a blender
  • 1/2 c millet flour
  • 2T chia seeds
  • 1/4 c millet, toasted (on stovetop for 3-5 minutes until they start to pop
  • 1t baking powder
  • 1t baking soda
  • 1/2t salt
  • 2t cinnamon
  • 4-5 bananas
  • 1T lemon juice
  • 2 eggs

1. Grind the oats in a blender to use as a flour.  Add in millet, chia, toasted millet, baking powder, baking soda, salt, and cinnamon.
2. Mash up the bananas with the lemon juice and then whisk in the eggs.
3.  Add the wet ingredients to the dry and mix until well combined.
4.  Bake in a preheated 375′ oven for 20ish minutes or until an inserted toothpick comes out clean.
5.  Let cool completely and then you can freeze in a tupperware until you’re ready to eat.
If you make about 16 muffins like we normally do, these come to less than 100 calories a piece and make a perfect mid-morning snack or side-dish to a meal.  They’re gluten free, but filled with all sorts of nutritious gluten free ingredients.  Enjoy!

what i ate wednesday #10

Number TEN?!  I can barely believe it!  And this is my first WIAW where I had to pack my food because I had to eat at work – which is definitely taking some time to get used to.  Now I have to go back to thinking what I’m going to eat for lunch and snacks and get it ready in the morning, much more work than just grabbing stuff whenever!  So here we go…

Breakfast:

Dough Boy + Protein Powder.  Topped with ground flax, 1/2 a banana, blueberries and sunflower butter.  I also had a buckwheat blueberry muffin Kinley made last night.

Lunch:

Leftover dinner from last night – Oh She Glow’s Heat Wave Summer Salad.  I almost followed the recipe exactly, but instead of the speltberries I used quinoa to keep the gluten away!  It was so delicious.  I am loving the cold pasta/grain salads during the week!  And another buckwheat blueberry muffin (pictured below).

Afternoon Snack:

I had a jar of pineapple and strawberries – my favorite combo!  And two rice cakes (didn’t end up putting the AB&J on them but I’ll be bringing them along tomorrow and hopefully I get the chance to eat it this time!)

Dinner:

In honor of Mama Pea’s book coming out, I made Mmmm Sauce for the first time.  It was Mmmm good.  Had it on top of brown rice pasta + lentils with kabocha squash on the side.  So good.

Time to go relax for a few hours and go to bed!

what i ate wednesday #7

Wow, has it really been 7 weeks since I first joined WIAW with Peas and Crayons?!  Many things have changed since my first post in terms of eating, but I am gradually feeling better and realizing what my body likes and doesn’t like – just wish it wasn’t such a process to get there!  Well, I tried half of a sprouted wheat bun on Monday night with dinner, and let me tell you my body definitely did not like me.  I was hoping sprouted wheat was going to be okay, but I guess not.  I was feeling so off last night for dinner that all I could manage was a bowl of fruit…  My appetite was better than that today fortunately, so here are my eats!

Breakfast:

New oat combination!  1/4c rollet oats + 1/4c oat bran mixed with 1 1/2 cups water.  Bring to a boil and then cook for around 10 minutes with a half of a banana whisked in at the end – so fluffy!  Topped with sunbutter, blueberries and some sucanat + cinnamon.  Also had one of my Gluten Free & Dairy Free French Breakfast Puffs on the side.  These things are sooo good.

Mid-Morning Snack:

Photo shoot of the muffins – I ate this exact one.

Plus a bowl of fruit – strawberries and pineapple are one of my favorite mixes!

Lunch:

Brown Rice Wrap with hummus + lettuce with carrots on the side.  Also had two of the Gluten Free & Dairy Free French Breakfast Puffs after – they’re so good I couldn’t resist!

Afternoon Snack:

One of the new Coconut Chocolate Chip Clif Bars – I think this is my favorite flavor.

Dinner: 

Salad with leftover roasted veggies, homemade bean + beet burger with ketchup.  On the side?  Just half of the most delicious Millet/Flax Bagel from Sami’s Bakery.  The best part?  They’re gluten free!  Oh my goodness, I stumbled upon these at a store I was at today and just had to get them.  I also got a loaf of Millet/Flax bread and a pizza crust!  They are the first gluten free baked goods I have gotten, and their ingredients are all amazing – nothing weird at all which is saying something for packaged gluten free products.  Definitely excited to try out all their goodies since this one was delicious!

red, white & blue breakfast

If you’ve read my blog before, I think you’ve noticed I have a thing for muffins.  So when it comes to celebrating the 4th of July, I just had to create a recipe that utilized the colors of the American Flag.  I knew berries would give me the colors I was looking for but didn’t want to use them for the blue and red, so I used cherries and poppyseeds.  You may not think of poppyseeds as blue, but I think they have a blue tint and they definitely worked in the recipe!  To finish the trio, the millet was added as the ‘white’.  Although none of my baked goods are white anymore, I think the millet stood out enough to count ;).

Cherries

Millet 

Poppyseeds

Works for me.  And with this recipe being gluten free and vegan, no one will be left out.

Red, White & Blue Muffins makes 12

  • 1/2 c oat flour
  • 1/2 c millet flour
  • 1/2 c oat bran
  • 1/4 c ground flaxseed (grind 1/4 c whole flax seeds, which will be enough for this + the flax egg)
  • 1t baking soda
  • 1 1/2t baking powder
  • 1/2t salt
  • 3/4t xanthan gum (you could leave out, but the muffins would be a bit crumbly)
  • 1/4 c poppyseeds
  • 1/4c millet
  • 1 flax egg (1T ground flax +2T warm water, let sit for 5 minutes)
  • 1/4c unsweetened applesauce
  • 1T maple syrup
  • 3/4 c unsweetened vanilla almond milk
  • 1t vanilla extract
  • 1/2t almond extract
  • 1c cherries, pitted and cut in quarters

1. Toast the millet in a pan on the stovetop.  Heat over medium heat and stir frequently until you start to smell the millet toasting and hear it pop.  Allow to cool.

2. Mix together all of the dry ingredients from the oat flour to the millet and whisk together.

3. Whisk the remaining ingredients (except for the cherries) and add to the dry ingredients.

4. Mix the dry + wet ingredients until fully incorporated and then mix in the cherries.

5. Bake in a 375* oven for about 20 minutes or until set.

When the muffins first come out of the oven, you will taste quite a bit of almond from the extract, but it will decrease once the muffins have cooled so don’t be alarmed!

Garnish with cherries and these make a delightful and healthy addition to your menu :).

Happy 4th!

carrots for breakfast

Many people, including myself most days, ignore vegetables in the morning.  I would rather have my oatmeal without broccoli or peas and definitely no salads… Only when I happen to have spinach in a smoothie do I seem to get a dose of veg in the morning, but to be honest, there are more mornings than not where I wait until later in the day to get my veggies in.  But not this morning.

Normally baked goods with carrots contain so much sugar and oil that it definitely outweighs the benefits of carrots haha.  This recipe is great in that regard because it contains only 1T of maple syrup and no oil, leaving only the vitamins and nutrients found in carrots!  This recipe is also vegan and gluten-free, making it a great treat for almost anyone!  I just started experimenting with gluten-free baking, and it did take a couple trips to the store to stock my cupboards with some of the staples.  The original recipe called for Sweet Rice and Teff flours, which I didn’t have, so I replaced it with my favorite gluten-free flour, oat.  I also made a few other changes that I typically do to recipes ;).

Vegan & Gluten Free Carrot Muffins

  • 1c sorghum flour
  • 3/4c oat flour
  • 1/2c millet flour
  • 1/2c tapioca starch/flour
  • 2 1/2t baking powder
  • 1/2t baking soda
  • 2t cinnamon
  • 1/2t nutmeg
  • 1c finely grated carrots
  • 1/4c raisins (optional)
  • 2t vanilla
  • 1 flax egg (1T ground flax +2-3T warm water, let sit for 5 minutes and whisk)
  • 1c unsweetened organic soy milk (or non-dairy/dairy milk of your choice)
  • 1t vinegar (I used apple cider)
  • 1/3c unsweetened applesauce
  • 1T maple syrup
  • optional: pecans

1. Preheat oven to 350* and line a muffin pan with muffin wrappers.

2. Sift all dry ingredients into a large bowl.  Add in the carrots and raisins.

3. In a small bowl, combine the soy milk and vinegar.  Add in the applesauce, flax egg, maple syrup and vanilla.

4. Combine the wet ingredients into the dry and mix until fully incorporated (no risk of overmixing with gluten-free flours!).

5. Scoop into the muffin pan (I made 12 muffins).  And top each muffin with a sprinkling of pecans.

6. Bake for 20-22 minutes.  These won’t brown up too much, so make sure to test with a toothpick.

I was surprised with how big these muffins got!  Usually vegan baked goods don’t puff or spread that much, but these definitely did!  They also did not have the extremely grainy texture that is common in gluten-free goods, I think because I didn’t use rice flour?  I’m getting used to this gluten-free baking!  Glad to have another success!

baking routines

I get into baking routines.  Periods of time where I seem to bake the same thing in different variations over and over again.  In the past I have been in the habit of making a batch of cookies every single week.  When one of my past favorite TV shows was on, Pushing Daisies, there was a pie made every week (because really, you can’t watch that show and not want to eat pie).  Rice Krispy treats have also been made + consumed weekly during one summer a couple years back.  Granola, yet another example which is also going strong at this moment.  But the real routine I am on?  Muffins.  I am just in love with these things.  Easy, portable, and the one’s I’m making are actually healthy and good for you :).  This one is also gluten free*.

I had three overripe bananas sitting in my kitchen, so what did I do with them?  Made muffins of course.  And I also added a bunch of my other favorite superfoods to make these muffins powerful.

Gluten Free Banana Power Muffins

  • 1 1/4 cup old fashioned oats (quickly ground in a blender or left whole if you wish)
  • 1/2 cup millet flour
  • 2T chia seeds
  • 2T oat bran
  • 2T millet, toasted (on the stovetop for 3-5 minutes until starting to pop)
  • 1t baking powder
  • 1t baking soda
  • 1/2t salt
  • 2t cinnamon
  • 3 medium bananas
  • 1T lemon juice
  • 1/3 cup unsweetened applesauce
  • 2 flax eggs (2T ground flax + 4T water, let sit for 5 minutes and whisk)
  • 2T unsweetened vanilla almond milk

1. In a small bowl, combine all of the dry ingredients and whisk until evenly distributed.

2. In a larger bowl, mash the bananas with the lemon juice.  Add in the other wet ingredients and mix well.

3. Stir the dry ingredients into the wet ingredients and mix until incorporated.

4. Scoop into a lined muffin pan.  (I sprayed the paper wrappers thinking the muffins would stick without any fat, but they ended up falling out of the wrappers!  I won’t be spraying them next time!)

5. Bake in a 375* oven for 22-25 minutes.  Makes 12 cupcakes!

*This recipe contains no gluten ingredients, but depending on what kind of oats you buy some may have been cross contaminated with gluten.  If you are severely allergic or have Celiac disease, make sure you buy the appropriate gluten free products for this recipe as not all oats and other flours are considered safe.

These are perfect as breakfast, or as a snack throughout the day with just the perfect amount of natural sweetness from the bananas and applesauce.  You could also jazz these up with a few blueberries mixed in before baking or even spread with a little jam or honey on top :).

mission: muffin

Kinley had some Amazon money to spend, and when she decided to get a few cookbooks I was quite happy with her decision!  I especially liked the vegan options because I don’t have to worry about subbing out dairy in anything, although knowing me, I probably will still sub away.

We’re big into muffins.  As evident with the muffin recipes I posted last week and the week before last.  I’m still on a mission to find the best muffin recipe ever, but can never quite settle on what flavor I want!  This week I was feeling a little green… zucchini bread green.  Thus, when the book, eat, drink & be vegan, had a recipe for Zucchini Spelt Muffins, I knew what I was going to be making.  Especially now that farmer’s markets are opening and zucchini will soon be in abundance ;).  I made quite a few tweaks to the original recipe, so the recipe below is not the one you will find in eat, drink & be vegan.

Zucchini Spelt Muffins (adapted from eat, drink & be vegan)

  • 2T flax meal
  • 1/2 cup + 2T unsweetened vanilla almond milk
  • 1/2 cup ripe banana (1 medium)
  • 1 1/2 cup grated zucchini (1 large or 2 small)
  • 1T maple syrup
  • 1t vanilla extract
  • 1/4c unsweetened applesauce
  • 2 cups spelt flour
  • 1/4t sea salt
  • 2t cinnamon
  • 1/2 t nutmeg
  • 2 1/2t baking powder
  • 1/2t baking soda

1. Combine flax and almond milk, set aside.  Mix together the mashed banana and grated zucchini in a large bowl.  Add in the mixture of flax and almond milk as well as the maple syrup, vanilla and unsweetened applesauce.

2. In a smaller bowl, whisk together the spelt flour, sea salt, cinnamon, nutmeg, baking powder and baking soda.

3. Add the dry ingredients into the wet mixture and combine until fully incorporated.

4. Spoon into 12 baking cups.  Bake in a preheated 375* oven for 22-25 minutes.  My muffins stayed quite moist because of the zucchini even though they were completely baked, so if your toothpick comes out a little moist that’s okay.

These muffins turned out amazing.  The book said their recipe made 9-12 muffins… not sure what size muffin pans they were using but mine made 12 heaping muffins – just how I like them ;).

muffins: cracker barrel style

I remember going to cracker barrel for breakfast quite a bit as a kid.  There was one close to our house at the time and for some reason I just loved going there.  Whether it be the little triangle golf-tee game at each table, playing checkers by their fire place or getting my own pot of hot chocolate “coffee”, there was nothing else quite like it.

I would typically gravitate toward one of their sweeter breakfasts (i.e. wild maine blueberry pancakes), but Kinley always stayed with one particular meal.  A trio of breakfast items featuring a bran muffin, hashbrown casserole and cinnamon apples.  We don’t go to cracker barrel so much anymore, as I don’t believe down-home cooking is that healthy…  But I was able to recreate a bran muffin which she says competes with theirs, albeit a much less greasy version.  I used this recipe as a base, but made quite a few changes to it based on what we were looking for.

These were perfect served next to a bowl of cooked oat bran, and with an additional topping of apple butter or honey apple butter :).

Apple Bran Muffins

  • 1/2 c oat bran
  • 1/2 c graham flour
  • 1/2 c whole wheat pastry flour
  • 1/4 c ground flaxseed (I ground up 1/4 cup whole flaxseed, and it made more than enough for this and the flax egg)
  • 1t baking soda
  • 1 1/2t baking powder
  • 1t cinnamon
  • 1t nutmeg
  • 1 flax egg (1T ground flax + 2T warm water, let sit for 5 minutes and whisk)
  • 1/4 c apple butter
  • 1/3 c applesauce
  • 1T molasses
  • 3/4 c water

1. Whisk all of the dry ingredients in a large bowl.

2. Whisk the wet ingredients together in a smaller bowl.

3. Add wet ingredients to the dry and mix until everything is incorporated.  The original recipe didn’t call for any water – but the batter was super dry so I added it last minute.

4. Scoop into 9 prepared muffin tins and top with a sprinkle of old-fashioned rolled oats.  Bake for 20-25 in a preheated 350* oven.

morning, muffin

There are two things I love in the world. Millet and pumpkin. Okay, that’s a lie, but they do rank high on my list of favorite foods. Weird, right? I actually think the first time I had millet was only a couple of months ago, I was skeptical because I had only seen it before as a treat for a pet bird… and I hate birds. But that’s yet another post…

I found this recipe quite randomly, I have had a nature muffin at Stone Creek Coffee (a Milwaukee-area coffee shop) quite a few times in the past because it is delicious. It is filled with different seeds (no nuts) and I just love the crunch that the millet, in particular, gives it. I haven’t checked with Stone Creek for the ingredient list of the muffin… I assume it contains dairy but I still think I might rather not know and still splurge on it once in awhile :). Although after tasting these I am not so sure I’d need to…

I decided to search for a recipe that could possibly replicate the taste, or at least the texture of the nature muffin and found this recipe for Pumpkin and Millet Muffins from Whole Foods. I decided to healthify it more, as well as veganize it.

Pumpkin Millet Muffins

  • 1/2 cup millet
  • 1 flax egg (1T ground flax + 2T warm water, let sit for 5 minutes and whisk together. Can also sub a real egg)
  • 3/4 cup unsweetened vanilla almond milk (or non-dairy/dairy milk of your choice)
  • 1/2 cup unsweetened, natural applesauce
  • 1 cup pumpkin puree (NOT pumpkin pie filling)
  • 1/4 cup agave syrup (could also sub honey or maple syrup, or leave it out altogether)
  • 1 cup spelt flour (whole wheat pastry could also work, or flour of your choice)
  • 60g (~1/3c) oat bran*
  • 60g (~2/3c) oat flour (blend up 1/2c or so old-fashioned oats)*
  • 1t baking powder
  • 1/2t baking soda
  • 1/2t salt
  • 1/2t cinnamon
  • 1/4t ground nutmeg
  • 1/4t ground cloves

*I changed up the flour in this recipe quite a bit. It called for 1 cup white and 1 cup wheat. I decided to go with 1 cup spelt flour (good to use if you have a wheat intolerance), and then for the second cup, I weighed out oat bran and oat flour to equal the weight of what a cup of normal flour would be (I read this tip somewhere and it seemed to work really well!). If you want to simplify it, you can just use 2 cups of flour, but it was really tasty this way!

Preheat your oven to 400*. I used by NEW silicon baking cups from Crate & Barrel for this – love them!

Toast the millet. Heat a skillet to medium-high heat, add the millet and stir every once in awhile to toast the millet until they just start to pop (3-4 minutes). Transfer the millet somewhere to cool.

In a large bowl, mix together the flax egg, almond milk, applesauce, pumpkin and agave. In another bowl, whisk all of the dry ingredients together and add the cooled millet. Fold the dry ingredients into the wet mix until it’s all incorporated. Scoop the mix into 12 muffin cups (it fills them up quite a bit!) and bake for 25-30 minutes or until a toothpick inserted in the muffin comes out clean. These are very moist muffins because of the pumpkin and applesauce, but you don’t really have to worry about them being underbaked a little since there are no unpasteurized ingredients in the recipe.

I am a firm believer that pumpkin should be eaten year-round (it’s not just a fall food people), but I have heard hints of a pumpkin shortage, so if you cannot find it in your local store feel free to substitute mashed butternut squash, sweet potato, a mashed banana, those sorts of things.

These were INCREDIBLE. I was a little skeptical since I changed so much of the recipe, but they turned out perfectly! I loved the little crunch the millet gave them and they were not heavy at all since there was NO added fat! I might cut down or even eliminate the agave next time. I don’t think they really benefitted from the sweetness, and you could always drizzle some on the top after they are out of the oven if you like the sweetness. I smeared a little bit of earth balance vegan spread on mine – so good!

I had to keep a close eye on the birds when photographing these… didn’t want them to get any ideas :/.