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.

Screen Shot 2013-07-14 at 3.48.17 PM

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!

1 reply
  1. Kari
    Kari says:

    When I saw these on your Instagram feed I thought they looked so good! I’m gonna have to try them! Thanks for sharing the recipes!

    Reply

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