Double Chocolate Black Tahini Banana Muffins

Yield: 12 standard size muffins
Recipe from The Conscientious Eater
Husband-Tested in Alice’s Kitchen

I’ve watched a few YouTube videos in which black tahini is used.  I was intrigued, so I bought some to give it a try.  This was the first recipe I tested using black tahini.  These muffins are terrific.  Perfectly moist and chocolatey.  The author said that regular tahini can be used, but the color won’t be a “rich” looking.  Of course, these are delish with a cup of hot tea or coffee.

2 flax eggs (2 Tablespoons ground flaxseed + 6 Tablespoons warm water)
3 ripe bananas
⅓ black tahini (I'm thinking regular tahini will work, but the color won't be as intense.)
¼ neutral oil
¾ cup coconut sugar
1 ¼ cups whole wheat flour (I used spelt flour because I was out of whole wheat.)
¼ cup cacao powder
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup mini dairy-free chocolate chips

Preheat your oven to 350 degrees and grease or line 12 muffin cups with cooking spray or silicone or paper muffin liners. Set aside.
In a small bowl, whisk together 2 Tablespoons ground flaxseed and 6 Tablespoons water to create your flax eggs. Set aside to thicken.
In a large bowl mash the ripe bananas until smooth.
Add in the black tahini, oil and coconut sugar and whisk until smooth.
Add in the thickened flax eggs and mix again until all the wet ingredients are incorporated.
Evenly shake the whole wheat flour, baking powder, baking soda, and salt over the top of the wet ingredients and mix until just combined.
Fold in the mini chocolate chips.
Pour the batter into your prepared muffin cups.
Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool before serving or storing in an airtight container.

Nutrition Information: (1 muffin) Calories: 215; Total Fat: 7 g saturated Fat: 3 g trans Fat: 0 g unsaturated; Fat: 3 g cholesterol: 16 mg sodium: 198 mg carbohydrates: 39 g net Carbohydrates: 0 g fiber: 4 g sugar: 24 g sugar Alcohols: 0 g protein: 4 g

Skinny French Toast Muffins

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12 Servings

Recipe from dashofherbs.com

Husband-Tested in Alice’s Kitchen

If you feel you need a little somethin’, somethin’ to satisfy your sweet tooth, but you don’t wish to sabotage your diet, then by all means, give these muffins a try.  They will hit the spot.  Serve them warm with a cup of hot, unsweetened tea.

8 Slices of whole-wheat bread (I use Ezekiel brand.)

2 cups Egg Beaters or egg whites (or 8 whole eggs)

2 cups plain unsweetened almond milk or unsweetened vanilla almond milk

2 Tablespoons brown sugar

3 teaspoons cinnamon

2 Tablespoons vanilla extract

Cooking Spray (for coating the muffin tin)

Preheat oven to 375F.  Line a 12-count muffin tin with paper liners.  Spray them with cooking spray to coat.

Break or cut the slices of bread into very small pieces and place them in a large bowl.

In another bowl, mix together the rest of the ingredients.  (Using a bowl or large glass measuring bowl with a lip will make it easier to pour the liquid mixture into the muffin tins.)

Pour the egg mixture ingredients over the bread pieces and stir to coat completely.  Allow the bread time (at least 30 minutes) to soak in as much of the liquid as possible. 

Carefully place the mixture in the lined, sprayed muffin tin. 

Bake for 25-30 minutes or until the bread is crispy and a toothpick comes out clean when you insert it.

Nutritional Info Per Muffin: (not including maple syrup)  95 calories; 1.2 grams fat (0.3 grams saturated fat); 105 mg. sodium; 12.5 grams carbohydrates; 2.1 grams fiber; 2.7 grams sugars; 7.3 grams protein; 2 Weight Watchers SmartPoints

Whole Wheat Carrot-Applesauce Muffins

Makes 12 muffins

Recipe from 100 Days of Real Food 

Husband-Tested in Alice’s Kitchen

My, these are terrific and they’re made with whole-wheat flour, and sweetened, not with sugar, but with honey.  (I believe maple syrup would also work.) The original recipe called for ½ cup of butter, but I substituted half of that with some yogurt.  Brew up some hot tea or coffee and invite some buddies over for a little treat.  (Check out the breakfast idea below the recipe.)

 

1½ cups whole-wheat flour (I use White Whole Wheat Flour.)

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground ginger or pumpkin pie spice

½ teaspoon salt

¼ cup unsalted butter, softened

¼ cup plain yogurt (I used Greek plain yogurt.)

½ cup honey

1 egg

1 teaspoon pure vanilla extract

1 cup unsweetened applesauce

¾ cup carrot shreds (I used a cheese grater.)

Preheat your oven to 350 degrees F. Line a muffin pan with paper, foil, or silicone liners, and set aside.

In a medium bowl whisk together the flour, baking soda, cinnamon, ginger, and salt.

In a large bowl fitted with an electric whisk (or beaters), mix the butter, yogurt, honey, egg and vanilla together on medium speed. Turn the speed down and slowly add in the flour mixture until well combined. The batter will be fairly thick at this point.

Using a spatula, carefully fold in the applesauce and carrots. Divide the batter evenly among the muffin cups. Bake for 22 to 24 minutes or until a toothpick comes clean and muffins are beginning to turn golden brown on top.  (My oven is a bit hinky, and so it took the muffins about 25 minutes to being done.)

Here's a fabulous breakfast of fresh grapefruit sections
with yogurt and unsweetened granola served along side a
Whole Wheat Carrot Applesauce Muffin.

Spelt (or Whole-Wheat) Pumpkin Muffins

If spelt flour is not available, you can purchase whole spelt
and then grind them yourself using a spice/coffee grinder.

Makes 12 Muffins

Recipe from 100 Days of Real Food

Husband-Tested in Alice’s Kitchen

You can feel good about adding this yummy treat to your family’s lunch boxes. Spelt is an ancient grain that’s part of the wheat family.  It gives the muffins more of a cake-like texture….and that’s a good thing.

If spelt flour is not available, you can purchase whole spelt and then grind them yourself using a spice/coffee grinder.

1½ cups whole-spelt flour** or whole-wheat flour

1 Tablespoon pumpkin pie spice

1 teaspoon baking soda

½ teaspoon salt

¼ teaspoon baking powder

2 large eggs

½ cup honey

1/3 melted unsalted butter

1 cup pumpkin puree (not pie filling)

Preheat the oven to 350 F.  Line a muffin pan with paper liners and set aside.

In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, salt and baking powder.

Make a well (hole) in the center of the flour mixture and drop in the eggs, honey, and melted butter.  Mix together until smooth, but don’t over mix.  Fold in the pumpkin puree just until combined. 

Divide the batter among 12 muffins cups.  Each cup should be about three-quarters full.  Bake until golden brown and a toothpick comes out clean, 18-20 minutes.  Store at room temperature or freeze for another day.

Green Muffins

Makes 12 to 18 standard muffins

Recipe from http://pamelasalzman.com

Husband-Tested in Alice’s Kitchen

Well, these were totally fun to make and delicious to eat.  What makes them bright green?  Spinach, of course!  Kids and the young at heart will love these tasty treats made with whole-wheat flour (gluten-free option included) and sweetened with ripe bananas and pure maple syrup.  Make a couple of batches and freeze some for later.  The kids will enjoy finding one in their lunchbox.  Serve ‘em up for St. Patrick’s Day or Christmas or maybe even an Incredible Hulk party!  

·      2 cups whole-wheat pastry flour, white whole-wheat flour or spelt flour (or use 2 cups of  King Arthur Multi-purpose Gluten-free Flour + 1 teaspoon xanthan gum)

·      2 teaspoons aluminum-free baking powder

·      ½ teaspoon baking soda

·      ½ teaspoon fine ground sea salt

·      1 large egg

·      ¾ cup pure maple syrup

·      ¾ cup milk or non-dairy milk

·      ¼ cup unrefined coconut oil, melted (or use melted unsalted butter or olive oil)

·      2 teaspoons pure vanilla extract

·      1 (5 or 6 ounce) bag of fresh baby spinach leaves (or use 1 (9 oz. bag/box of frozen chopped spinach, thawed and squeezed completely dry.)

·      2 medium ripe bananas, mashed

·      Optional additions:  chopped nuts and/or dark chocolate chips (I added 1 teaspoon of cinnamon.)

Preheat oven to 350 degrees. Line muffin pan with paper liners.  Give them a little spray of cooking spray, if desired.

In a large bowl, whisk together the flour, baking powder, baking soda and salt.

In a blender add egg, maple syrup, milk, oil, vanilla, spinach and bananas. Process until pureed.

Add spinach mixture to the flour mixture and stir until just combined.

Scoop batter into prepared muffin pan. (I use a scant 1/3 cup measuring cup for scooping out the batter.)

Bake about 25 minutes, or until toothpick inserted into the center comes out clean.

Store at room temperature up to 3 days. These freeze nicely too!