Muffin Mania

On Friday, Eva and I split a muffin from a bakery and she devoured it and kept asking for more. “Mo mo mo mo!” For Eva, that’s a big deal. So, I decided to make a bunch of healthy muffins to freeze (well, pretty healthy). The first recipe for Rolled Oats, Chocolate and Strawberry Muffins. I found the recipe on Lauralicious Recipes but it was all in mL and grams. I have converted the recipe (and modified it a bit) and they turned out wonderfully. My only concern is how well they’ll freeze with the strawberries, but it’s worth a shot.

Ingredients (Makes 12)

• 1 1/3 c whole-wheat flour
• 1 1/4 c rolled oats
• 2 T baking powder
• 1/3 c semi-sweet chocolate chips
• 1 c milk
• 1/4 c honey
• 1/8 c olive oil
• 2 egg whites
• Handful strawberries (sliced in quarters)
• Pinch of salt

Directions

1. Preheat the oven to 430°F and spray muffin pan.
2. Mix all the dry ingredients (including the chocolate) in a bowl.
3. Add the olive oil, milk, egg whites and strawberries and mix. If the mixture is a bit dry, add a bit more milk.
4. Fill each muffin cup with 2/3 with the batter and bake in the oven for about 15-17 minutes and then transfer the muffins to a wire rack to cool.

Make sure you check out Lauralicious Recipes to see the original recipe and for more recipe ideas.

The second recipe was taken from a bunch of different recipes I found online. Basically it’s a Rolled Oat, Chocolate, Carrot, Cinnamon, Apple Muffin. Basically. Next time I’m going to take out the chocolate chips. They’re sweet enough without it I think.

Ingredients (Makes 24)

• 1 1/2 c whole wheat flour
• 1 1/2 c rolled oats
• 2/3 c brown sugar
• 2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 T ground cinnamon
• 2 c carrots shredded
• 1/2 c chocolate chips
• 1 c applesauce
• 3/4 c milk
• 2 eggs, beaten
• 1 tsp vanilla extract

Directions

1. Preheat the oven to 350°F and spray muffin pan.
2. Mix all the dry ingredients (including the chocolate) in a bowl.
3. Add the remaining ingredients and mix.
4. Fill each muffin cup with 2/3 with the batter and bake in the oven for about 15 minutes and then transfer the muffins to a wire rack to cool.

Eat up!