Healthy Fruit Muffins

Ingredients

• 2 cups whole wheat flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 tablespoon cinnamon
• 2 1/4 cups fruit (strawberries, blueberries, apricots, raspberries, peaches...)
• 2 large eggs
• 1/2 cup plain yogurt
• 1/3 cup coconut oil
• 1 teaspoon vanilla extract
• 1/2 cup honey

Instructions

• Preheat oven to 350 F, and grease a muffin tin (or use a silicone muffin pan.)
• In a large bowl, mix flour, baking powder, baking soda, and cinnamon.
• Fold in finely diced fruit (save 1/4 cup for garnish) and stir to coat.
• In a separate bowl, whisk together eggs, yogurt, coconut oil, vanilla, and honey.
• Pour wet ingredients into dry ingredients and stir until well-combined. Do not over-mix.
• Portion batter equally into muffin pan. (You should get 12 over-sized muffins.)
• Bake 22-25 minutes, or until muffins are completely set and golden brown.
• Cool slightly, and enjoy! Refrigerate leftovers up to 3 days.

Healthy Banana Muffins

INGREDIENTS

• ⅓ cup melted coconut oil or extra-virgin olive oil

• ½ cup maple syrup or honey

• 2 eggs, preferably at room temperature

• 1 cup packed mashed ripe bananas (about 3 bananas)

• ¼ cup milk or water

• 1 teaspoon baking soda

• 1 teaspoon vanilla extract

• ½ teaspoon salt

• ½ teaspoon cinnamon

• 1 ¾ cups whole wheat flour

• ⅓ cup old-fashioned oats

INSTRUCTIONS

1 Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). 

2 In a large bowl, beat the coconut oil and maple syrup together with a whisk. Add the eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.

3 Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins, like nuts or chocolate chips, fold them in now.

4 Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.

5 Place the muffin tin on a cooling rack to cool. 

These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).

Jane’s German Pancake

Ingredients:

3/4 cup flour

3/4 cup milk

3 eggs

couple drops of vanilla

3 tbsp of butter

Directions:

You need an iron cast skillet. Pre-heat oven to 400.  The egg and milk need to be room temperature. So I basically put the egg in warm water to warm up while oven pre-heats and then warm the milk in the microwave for like 45 seconds. Mix everything together except for the butter. Melt the butter in the skillet on the stovetop, then pour the mixture into the skillet, and immediately put into the hot oven. Cook for about 20-25 minutes till all puffy and golden. Sprinkle powdered sugar.