logo
Food Advertising by

Category: Breakfast and Baked Goods

Carrot Banana Muffins

 In my attempt to make my kids lunches less routine and boring I have been experimenting with different ways to incorporate a good balance of fruit and veggies.

I wanted to make a muffin that was easy to put together, freezes well and hearty enough to handle my kids lunchtime hunger.

If you have followed my blog you know my favorite juice is carrot juice and being a person that hates to waste I freeze the pulp so I can use it in pancakes, muffins, and other dishes.  I decided to try a combination of banana bread and carrot bread.  The end result was a hearty muffin that is perfectly sweetened with banana, carrot and a bit of brown sugar.


Carrots make the muffins a rich source of beta-carotene which is perfect for supporting strong vision.

Carrots make the muffins a rich source of beta-carotene which is perfect for supporting strong… Click To Tweet

The combination of the banana and carrots gives the muffins a natural sweetness so I used a fraction of the sugar normally used in quick bread.

The combination of the banana and carrots gives the muffins a natural sweetness so I used a… Click To Tweet

 I used wheat germ to give the muffins an added boost of fiber, but the wheat germ also offers folate, healthy fatty acids, vitamin E as well as minerals such as iron, zinc, magnesium, calcium, selenium, and manganese.

They turned out perfectly and we have all enjoyed them for breakfast and lunch. This is a big batch recipe.  This recipe makes 48 muffins.  They freeze and thaw well.  So make a batch for now and later.

 Ingredients

1 cup packed brown sugar

3/4 cup coconut oil

6 eggs

2 1/2 cup mashed ripe bananas (about 5-6)

2 cups shredded carrot

1 cup coconut milk

4 cups whole wheat flour

2 cups wheat germ

1 tablespoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

 Directions

Preheat oven to 350 degrees Fahrenheit

Prep muffin tins with oil or liners

Combine brown sugar, coconut oil, and  eggs. Mix well with blender.

Add in banana, carrots, and milk. Mix well and set aside.

In a large bowl combine flour, wheat germ, baking powder, baking soda and salt.  Whisk together.

Add flour mixture to sugar mixture and mix till moist.

Use a 1/4 cup cookie scoop to fill muffin pans.

Bake for 22 minutes or until a tester comes out clean.

To freeze, let muffins completely cool and place in freezer safe container.

 

5.0 from 3 reviews
Carrot Banana Muffins
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 48
 
A hearty muffin that is perfect for breakfast and lunch
Ingredients
  • 1 cup packed brown sugar
  • ¾ cup coconut oil
  • 6 eggs
  • 2½ cup mashed ripe bananas (about 5-6)
  • 2 cups shredded carrot
  • 1 cup coconut milk
  • 4 cups whole wheat flour
  • 2 cups wheat germ
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
Instructions
  1. Preheat oven to 350 degrees Fahrenheit
  2. Prep muffin tins with oil or liners
  3. Combine brown sugar, coconut oil, and eggs. Mix well with blender.
  4. Add in banana, carrots, and milk. Mix well and set aside.
  5. In a large bowl combine flour, wheat germ, baking powder, baking soda and salt. Whisk together.

Lemon Blueberry Pancake Muffins

There are certain times when I tend to get into a routine and that routine creates a rut.

Well according  to my kids I am in a lunchbox rut and they are beyond tired of having sandwiches.

You can’t blame me, can you?  My older two girls make hazelnut sandwiches and pb&j sandwiches on the weekend and then we place them in the freezer. When the weekday morning comes along the kids grab one from the freezer for lunch and then add fruit and snack.


Easy Peasy. My kind of lunch prep.

Today I decided to go on the hunt for a no compliant alternative. These beauties we perfect and all seven kiddos agree.

Adapted from Pioneer Woman Cooks 


Ingredients

2 cups organic half and half
Juice and zest of 2 lemons

1 1/2 cup whole wheat flour

Pinch of salt

1 1/2 tablespoons baking powder

2 teaspoons cinnamon

1/4 cup honey

2 eggs

2 teaspoons vanilla extract

1 1/2 cup blueberries plus extra for topping

2 tablespoons butter


Directions

Preheat oven to 350 degrees

Lighting oil muffin pan and set aside

Zest lemons and set aside

Juice lemons and add to the half and half, stir and set aside.

In a large bowl, mix whole wheat flour, salt, baking powder and cinnamon.

Pour half and half mixture into a separate bowl and add eggs, honey and zest.

Mix well

Add the egg mixture to the flour mixture and mix gently with a fork.

Fold in the blueberries.

Finally add in melted butter.

Use 1/4 cup cookie scoop to add mixture into prepared muffin pan.

Bake for 8 min and add additional blueberries on top.

Bake for an additional 10-12 minutes.

Remove from oven and let cool. If saving for lunch place in a sealable container and place in fridge.

These were a hit with the triplets and the girls when they got home from school.

Looking forward no lunchbox complaints tomorrow. 😊

What do your kids like taking for school lunch?

 

5.0 from 5 reviews
Lemon Blueberry Pancake Muffins
Author: 
Recipe type: Lunch
Serves: 24
 
Need a lunchbox switch-up, these Lemon Blueberry Pancake Muffins are sure to be a kid (and adult) pleaser. 🙂
Ingredients
  • 2 cups organic half and half
  • Juice and zest of 2 lemons
  • 1½ cup whole wheat flour
  • Pinch of salt
  • 1½ tablespoons baking powder
  • 2 teaspoons cinnamon
  • ¼ cup honey
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1½ cup blueberries plus extra for topping
  • 2 tablespoons butter
Instructions
  1. Preheat oven to 350 degrees
  2. Lighting oil muffin pan and set aside
  3. Zest lemons and set aside
  4. Juice lemons and add to the half and half, stir and set aside.
  5. In a large bowl, mix whole wheat flour, salt, baking powder and cinnamon.
  6. Pour half and half mixture into a separate bowl and add eggs, honey and zest.
  7. Mix well
  8. Add the egg mixture to the flour mixture and mix gently with a fork.
  9. Fold in the blueberries.
  10. Finally, add in melted butter.
  11. Use ¼ cup cookie scoop to add mixture into prepared muffin pan.
  12. Bake for 8 min and add additional blueberries on top.
  13. Bake for an additional 10-12 minutes.
  14. Remove from oven and let cool. If saving for lunch place in a sealable container and place in the fridge.
  15. These were a hit with the triplets and the girls when they got home from school.
  16. Looking forward no lunchbox complaints tomorrow. 😊
  17. What do your kids like taking for school lunch?

Cinnamon and Honey Broiled Grapefruit

  I enjoy having grapefruit in the mornings.  It is one of my favorites. So you can imagine how much I I am enjoying this Cinnamon and Honey Broiled Grapefruit.

My parents citrus trees tumble over with fruit every winter.  This week I was able to reap some of the fruit of their labor.  The boys and I had a blast enjoying the beautiful outdoor weather.


 My parents have a lemon, orange and grapefruit trees that a loaded with fruit right now.

When you have this many grapefruit you have to get creative.  This is my current favorite way to enjoy them.

Ingredients

1 grapefruit

1/4 teaspoon cinnamon

pinch of salt

1 teaspoon of honey

Directions

Cut the grapefruit in half.

Use a small paring knife to cut around the outer edge to separate the flesh of the grapefruit from the outer skin.

Place the grapefruit halves in a shallow broiler-safe pan.

I like to cut a bit off the bottom of the grapefruit so it sits flat and gets cooked evenly.

Sprinkle the cinnamon and salt over both halves and then drizzle the honey over the top.

Broil until the fruit is bubbling and browned 4-6 minutes.

Remove from the oven and let cool slightly.  Serve warm or at room temperature.

 

4.8 from 4 reviews
Cinnamon and Honey Broiled Grapefruit
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
I love when my parents citrus trees are tumbling over with fruit.  This week I was able to go and reap some of the fruit of their labor.  The boys and I had a blast enjoying the beautiful outdoor weather. My parents have a lemon, orange and grapefruit trees that a loaded with fruit right now. When you have this many grapefruit you have to get creative.  This is my current favorite way to enjoy them.
Ingredients
  • 1 grapefruit
  • ¼ teaspoon cinnamon
  • pinch of salt
  • 1 teaspoon of honey
Instructions
  1. Cut the grapefruit in half.
  2. Use a small paring knife to cut around the outer edge to separate the flesh of the grapefruit from the outer skin.
  3. Place the grapefruit halves in a shallow broiler-safe pan.
  4. I like to cut a bit off the bottom of the grapefruit so it sits flat and gets cooked evenly.
  5. Sprinkle the cinnamon and salt over both halves and then drizzle the honey over the top.
  6. Broil until the fruit is bubbling and browned 4-6 minutes.
  7. Remove from the oven and let cool slightly.  Serve warm or at room temperature.

Whole Wheat Carrot Cake Pancakes

Whole Wheat Carrot Cake Pancakes

My favorite meal of the day is breakfast.  You can have sweet, savory or both.  Now if you have been following for a while you know my favorite vegetable is carrots.  You can imagine my excitement when these little beauties turned out absolutely perfect.  I am in love and these are now our go to breakfast.

IMG_1961.JPG
The pancakes are moist and you would never know there are two cups of veggies in them.  The whole wheat flour and wheat germ give these pancakes an extra boost of fiber.


We served these with homemade whipped cream and maple syrup.  🙂

 

Ingredients

3 cups whole wheat flour

1/4 cup wheat germ

2 Tbsp sugar

2 Tsp baking powder

1 Tsp baking soda

2 Tsp cinnamon

1 Tsp nutmeg

1 Tsp salt

5 large eggs

3 cups coconut milk

4 Tbsp butter, melted

1/4 cup applesauce

1 tsp vanilla extract

2 cups loosely packed, finely grated and patted dry

2 tsp lemon zest

 

 Directions:

In a large bowl mix the flour, wheat germ, sugar, baking powder, baking soda, cinnamon, nutmeg and salt.

In a separate bowl mix the eggs, coconut milk, butter, vanilla, carrots and lemon zest.  Mix till smooth.

Add the wet ingredients to the flour mixture. Fold gently till incorporated.  Will be slightly lumpy.

Heat griddle over medium heat. Brush pan with butter.

Using a 1/4 cup cookie scooper, drop batter onto griddle.  Cook until bubbles form and pop.  Roughly 2 minutes. Flip and cook the other side.

Keep pancakes in warm oven until ready to serve.

 

5.0 from 3 reviews
Whole Wheat Carrot Cake Pancakes
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 30
 
A dessert loved by many is now a healthy breakfast you can enjoy any time of day.
Ingredients
  • 3 cups whole wheat flour
  • ¼ cup wheat germ
  • 2 Tbsp sugar
  • 2 Tsp baking powder
  • 1 Tsp baking soda
  • 2 Tsp cinnamon
  • 1 Tsp nutmeg
  • 1 Tsp salt
  • 5 large eggs
  • 3 cups coconut milk
  • 4 Tbsp butter, melted
  • ¼ cup applesauce
  • 1 tsp vanilla extract
  • 2 cups loosely packed, finely grated and patted dry
  • 2 tsp lemon zest
Instructions
  1. In a large bowl mix the flour, wheat germ, sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
  2. In a separate bowl mix the eggs, coconut milk, butter, vanilla, carrots and lemon zest.  Mix till smooth.
  3. Add the wet ingredients to the flour mixture. Fold gently till incorporated.  Will be slightly lumpy.
  4. Heat griddle over medium heat. Brush pan with butter.
  5. Using a ¼ cup cookie scooper, drop batter onto griddle.  Cook until bubbles form and pop.  Roughly 2 minutes. Flip and cook the other side.
  6. Keep pancakes in warm oven until ready to serve.

logo
Food Advertising by