Chocolate Banana Muffins ( healthy)

They are delicious, healthy,very moist and light muffins.  It gives you lots of banana flavour and overall not too sweet, add more sugar if you like it sweeter.
I would use wholemeal flour the next time, it should work perfectly fine too.

Winter Squash and Molasses Muffins (healthy)

Just as said, it is actually not as sweet.  Add more sugar or molasses if you like them to be sweeter.
Overall, it has a good moist texture.

Chocolate Custard Muffin ( Dan Lepard)

                                                  Interesting texture,  tasted so good!

Mixed Grain and Blueberry Muffins (healthy)

                        You get lots of blueberries in each muffin, nice texture, flavour and healthy.

Oat Bran Apple Muffins

Ingredients
1 cup oat bran
1 cup wholemeal flour
2 teaspoon baking powder
1 teaspoon mixed spice
3/4 cup raw sugar
2 eggs
1/4 cup vegetable oil
3/4 cup water (200ml)
2 granny smith apples, coarsely grated

Banana Crumble Muffins ( whole wheat)

Recipe: Family Circle
Ingredients
2 cups wholemeal self-raising flour
1/3 cup raw sugar
1/2 teaspoon nutmeg
1 cup mashed bananas ( 2-3 medium bananas)
1 egg, lightly beaten
1/4 cup oil
1/2 cup yoghurt

Kibbled wheat muffin ( healthy version)

Kibbled wheat, grains that are cracked or broken into smaller particles and then moistened or steamed and dried.

                 They can be very good breakfast muffins, one is enough to fill you up for awhile.


Ingredients
1/2 cup raisins
1/2 cup mixed roasted nuts

1 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt

1/4 cup mild honey
1/2 cup mashed bananas ( overripe)
2 large or extra large eggs
1/4 cup canola oil
1 teaspoon vanilla extract


1 cup cooked kibbled wheat
1/2 cup low fat milk (room temperature)

To prepare the kibbled wheat
Pre-soak for 4-8 hours ( for mine, overnight)
Wash and drain.
Steam over high heat for 10 minutes for use

Inspiration from: Martha Rose Shulman

raw kibbled wheats

cooked kibbled wheats

6 large muffins or 12 small cups.

Method
Preheat oven to 375F / 190C with a rack in the middle.  Grease 12 muffin cups / 6 large muffin cups.
Combine the kibbled wheat and milk together ( both in room temperature). Set aside.
Sift together whole wheat flour, baking powder, and the salt. Set aside.
In another bowl, beat in the eggs, honey, mashed banana, canola oil and vanilla.
Whisk in the flour, fold in the kibbled wheat and milk mixture, raisins and roasted nuts. Combine well.
Spoon into muffin cups, bake for 20 to 25 minutes, until lightly browned.

Healthy, nutritious, moist muffins.

KIbbled wheat mantou for further interest.

Whole Wheat Honey Banana Muffin (healthy version)

These muffins are my lunches / breakfast  for some days in the week.  Nutritious, healthy, light, moist and simply delicious treats for me.  I use minimum amount of honey and dark muscovado sugar here, relying on the sweetness from the overripe  bananas.




Recipe: Food.com
Ingredients
1 and 1/2 cup + 1/4 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon chia seeds
3 tablespoons raisins
3 tablespoons chopped walnut
1 teaspoon cinnammon
1/4 teaspoon nutmeg
( add in choc chips if you like)


Wet ingredients
1/4 cup runny honey
1/4 cup dark muscovado sugar
1/4 cup olive oil
2 eggs
1 cup mashed banana ( overripe bananas)
1/4 cup hot water

Method
Stir together all the dry ingredients
Mix the oil, honey and dark muscovado sugar together, then add in eggs and mix well.
Add in bananas and well combine them.
Add dry ingredients to wet, alternating with hot water, mix well after each addition.
Spoon batter into 12 greased muffin cups / 6 large muffin cups.
Use nuts for toppings ( I used pecans)
Bake at preheated oven 170C/ 325F for 15 minutes, or until muffins are turning golden brown.
Insert a skewer in the centre, if it comes out clean, it is done.

Dark Blueberry Bran Muffins

 Muscovado sugar, un-refined and not as sweet..which is good!

Banana Yoghurt Muffins ( chia seeds)

 I found this recipe has a very good rating/ reviews , so I gave it a go.  Yoghurt and bananas are healthy for kids' lunch.  I added chia seeds as decoration too.

 It is not too sweet, super moist, definitely a keeper.

I used 6 large holes muffin pan and 1 extra mini pan.

Recipe from: taste.com.au
Ingredients:

1 and 3/4 cups self raising flour
1/2 cup castor sugar
1 cup natural yoghurt
1 egg
2/3 cup vegetable oil
2 large bananas, mashed

 note: I added chia seeds for decoration.

Method:

1.  Pre-heat oven to 180C. Lightly grease a 12- hold muffin pan ( I prefer big muffins, so I used 6 hole pan and an extra mini pan.  I used paper cups so I don't grease pan).
 Sift flour and sugar into a bowl.

2.  Combine yoghurt, egg, oil and mashed bananas in a large bowl. Gradually add dry ingredients, stirring until just combined ( note: do not over mixed).

3.  Spoon mixture into muffin holes. ( I had some chia seeds over the surface of the muffins).
 Bake for 20 to 25 minutes or until a skewer inserted into the centre comes out clean.

4.  Stand muffins in pan for 5 minutes. Turn onto a wire rack to cool completely. Serve warm or cold.
5. Enjoy!