Oatmeal muffins with apple, banana, cranberries, cashews and pinch of cinnamon

This is perfect meal to go. If you like a warm, dense, rich in goodness porridge for a breakfast and you don't have a time to prepare one for yourself this is perfect solution. Those muffins are dense, chewy, moist .... just delicious. Oatmeal muffins are made with wholegrain flour and porridge oats packed with fruits, nuts .. everything your body need in the morning The recipe comes from Eat Good 4 Life.  

Ingredients for 12 - 14 muffins:

• 2 ripe bananas
• 1 egg
• 60 ml canola oil
• 75 ml milk
• 165g sugar
• 2 apples
• 130g wholegrain flour
• 170g oats
• 3 tsp baking powder
• 45g cashews (used those one instead of walnuts)
• 45g dried cranberries
• pinch of cinnamon

Preheat the oven to 200C. Line muffin tin with paper cases.

Peel  the apples remove cores. Cut the apples into a small chunks and set aside. Chop the nuts into smaller chunks and set aside.

Place peeled  bananas in a bowl and mash them. Add the egg, canola oil, milk and mix them together.

In separate bowl put sugar, flour, oats, baking powder, cinnamon and mix them. Pour in the mixture of wet ingredients and stir until just combined. Then fold in the apples, nuts and cranberries. 

Spoon the batter into prepared earlier muffin tin paper cups about 3/4 full. Bake them in preheated oven 25 - 30 minutes until skewer inserted in the middle comes out clean.   

For recipe in Polish please have a look here.

Enjoy !

Very healthy muffins

This recipe comes from Muffin Tin Mania blog . When I saw those muffins I had to make them. As soon as I gathered all ingredients I started. Those muffins were extremely easy to prepare. They don't need to be bake. And the are very tasty. Crunch, chewy, sweet and full of goodness. We really enjoyed them. I think they are perfect snack.

Ingredients for 10 - 12 muffins:

• 100g rolled oats
• 50g rye flakes
• 150g chopped, pitted dates (I used half figs half dates)
• 60g shelled pistachios
• 40g sunflower seeds
• 50g raisins
• 60g cashew nuts ( I used salted)
• 30g cocoa nibs
• 2 tbsp sesame seeds
• 2 tbsp ground flaxseed (skipped)
• 250 ml brown rice syrup
• 60 ml almond butter

Place all dry ingredients into a food processor and process until slightly pulverised and mixed. Then add the brown syrup and almond butter and mix again until all ingredients clump together. 

Spoon the mixture into silicone muffin moulds. And press the with the back of the spoon. If the seeds stick to the spoon cover the spoon with thin layer of brown rice syrup. Try to smooth the surface.

Chill the muffins in the fridge for at least 30 minutes.

Then remove form moulds and wrap into parchment. 

 Store the muffins in the fridge.

 Enjoy !

Cashew nuts and pear muffins

Cashew nuts and pear muffins are very moist, not too sweet they taste a little bit like pancakes. Although they like pancakes they are more adults treat than children one. The recipe comes form 'New Italian cuisine. Muffins'.

Ingredients for 12-18 muffins*:

• 4 pears
• 2 tbsp lemon juice
• 150g flour
• 100g wholewheat flour
• 2 and 1/2 tsp baking powder
• pinch of salt
• 100g cashew nuts
• 2 eggs
• 100g sugar
• 90ml oil
• 250ml milk
• icing sugar for dusting

* I baked 6 in standard size muffin cases and 6 in large ones (on the picture)

Peel and core the pears. Then slice them on small chunks. Place the pears into a bowl and stir in the lemon juice. Set aside.

Chop the cashew nuts.

Preheat the oven to 180C. Line muffin tin with paper cases or grease them.

Place the flours in a bowl stir in the baking powder, salt and nuts.

In separate bowl, using electric mixer, beat together the eggs, sugar, oil and milk until sugar dissolves. Then add all dry ingredients and using spoon combine them with wet ones. At last, but not at least, fold in the pears with juice. 

Spoon the batter into muffin cases. Bake in preheated oven for 20 minutes. Then remove from oven, leave in the baking tin for a few minutes and transfer to the wire rack. 

Dust with icing sugar and enjoy.