Lemon Poppy Seed Muffins

The morning after Jenny and Darren’s wedding, we all met for breakfast at the Juniper Bistro before parting ways.  I ordered the Valley View Parfait (French vanilla yogurt, mixed berries and organic granola) with a fresh baked lemon poppy seed muffin.  When I got home, I was determined to find a good lemon poppy seed muffin recipe.  As I started looking online, I was surprised at how unhealthy most of the muffin recipes were until I came across this one on the Weelicious website.  I was a little skeptical that it would be sweet enough, considering most of the other recipes I found called for one to one and a half cups of sugar.  These muffins are only sweetened with half a cup of agave nectar.  Not only do they taste great, they’re also made with a combination of whole wheat and all-purpose flour.  Best of all, Ben thinks they’re a treat.  I can’t complain about that!

 

Lemon Poppy Seed Muffins (Makes 12 Large Muffins) 

1 cup whole wheat flour

1 cup all-purpose flour

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 cup butter, melted

2 eggs, beaten

1/2 cup agave nectar

3/4 cup milk

1/4 cup lemon juice

2 tsp. lemon zest

3 Tbsp. poppy seeds

Preheat oven to 350F.  

Sift the flours, baking powder, baking soda and salt into a large mixing bowl and whisk to mix. 

In a separate bowl, whisk together the melted butter, eggs, agave nectar, milk, lemon juice, lemon zest and poppy seeds.

Pour the wet ingredients into the flour mixture and mix until the batter is smooth, making sure not to over mix.

Fill paper lined or greased muffin tins generously to the top.

Bake for 22 – 28 minutes on the center rack of the oven until a toothpick inserted into the center comes out clean.

Eat-Clean Hummus

Hummus, coupled with whole wheat pita bread and a handful of vegetables is one of my favorite lunches (Ben likes his spread on crackers).  It’s healthy and super easy to make.  Best of all, it’s freezer friendly.  I freeze mine in individual portions so I always have some on hand for a quick lunch or snack. 

Eat-Clean Hummus

2 to 3 cloves garlic

540 ml canned chickpeas, rinsed and well drained

1 tsp. sea salt

1/3 cup tahini

Juice of 1 fresh lemon

2 Tbsp. olive oil 

Place all ingredients in a food processor.  Pulse for a few minutes until well combined and serve.

Recipe adapted from The Eat-Clean Diet Cookbook

Crispy Kale "Chips"

I made these crispy kale chips last night alongside fish and sweet potato fries.  They were surprisingly delicious.  The recipe was featured on Food Networks, Ten Dollar Dinners.  When I picked up kale at our local produce market the other day and told Boris I was going to make chips he was skeptical but ended up loving them.  If you’ve never tried kale before, this is definitely the way to do it!    

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Crispy Kale “Chips”

1 head kale, washed and thoroughly dried

2 Tbsp. olive oil

Sea salt, for sprinkling 

Preheat oven to 275F.

Remove the ribs from the kale and cut into 1½ inch pieces.  Lay on a baking sheet and toss with olive oil and salt.  Bake until crisp, turning the leaves halfway through, about 20 – 25 minutes. 

Recipe from Ten Dollar Dinners

Honey Bran Muffins

My mom use to make these muffins all the time when I was young.  The recipe can be found inside the box of POST 100% BRAN Cereal.  

Honey Bran Muffins (Makes 12 Large Muffins or 48 Mini-Muffins) 

1 cup milk

1 Tbsp. lemon juice

1 1/2 cups whole wheat flour

1/4 cup sucanat

1 tsp. baking soda

1/2 tsp. baking powder

1 tsp. cinnamon

1 egg, well beaten

1/3 cup canola oil

1/4 cup honey

1 1/2 cups POST 100% BRAN Cereal

1 cup raisins or chopped, pitted dates (optional)

Preheat oven to 400F.  

Combine milk and lemon juice; set aside.

Combine flour, sucanat, baking soda, baking powder and cinnamon.

Stir egg, oil and honey into soured milk; mix in cereal and raisins or dates.  Add to flour mixture, stirring just until moistened.

Fill paper lined or greased muffin tins generously to the top.

Bake for 15 – 20 minutes for large muffins or 8 – 10 minutes for mini-muffins. 

Fruit and Seed Bars

I love granola bars but I have a nut allergy so it’s difficult to find a good bar (store bought or homemade) that doesn’t contain some type of nut.  When I came across this recipe on one of my favorite food websites, I had to try it and it didn’t disappoint.  This bar is packed full of nutrients, has a good crunch and the dried fruit and honey add just the right amount of sweetness.  They were fast to throw together and freeze/defrost nicely.  I made them mostly for myself but Ben likes them too.

Fruit and Seed Bars (Makes 16 Bars) 

1 cup old fashioned oats

1/2 cup pumpkin seeds

1/2 cup sunflower seeds

1 Tbsp. ground flaxseed

1 Tbsp. hemp seeds

1 cup dried fruit (I used 1/2 cup raisins and 1/2 cup cranberries)

1/2 cup unsweetened coconut

1/3 cup honey

1/2 cup sunflower butter

Preheat oven to 325F.  Grease and line an 8X8 inch pan with parchment paper.  

In a food processor, pulse the first 7 ingredients until finely chopped (it’s okay if there are a few coarsely chopped pieces).

Add the honey and sunflower butter and pulse until starting to combine.

Pour the mixture into the pan and press down until completely even.

Bake for 25 minutes.

Let the bars cool completely before cutting with a serrated knife.

Recipe adapted from Weelicious

Banana Flaxseed Bread

This banana bread is a staple in our house.  I almost always have some on hand in the breadbox or freezer for a quick breakfast or snack.  I got this recipe from a co-worker years ago and have modified it to make it a little healthier.  I swapped the all-purpose flour for whole wheat, cut the sugar in half and have added ground flaxseed to the recipe.  It’s quick, simple and very tasty.  You can make a nice big loaf or divide it into mini-muffin tins for a kid-friendly snack.  

Banana Flaxseed Bread (Makes 1 Loaf or 48 Mini-Muffins) 

1/2 cup butter

1/2 cup unbleached sugar

1/4 cup ground flaxseed

2 eggs

3 medium ripe bananas (mashed)

1 3/4 cups whole wheat flour

1/2 tsp. salt

1 tsp. baking soda

1/2 tsp. baking powder

Additional Ingredients 

I always add an extra ingredient or two for variety since it’s a favorite in our house.  The other day I added a 1/4 cup of whole flaxseed for a little extra crunch.  Here are some other suggestions.  I’ve tried all of them (with exception of the nuts, since I have nut allergy).

1/4 cup – whole flaxseed, sunflower seeds or pumpkin seeds

1/2 cup – raisins, cranberries, coarsely grated zucchini, nuts or chocolate chips 

Preheat oven to 350F.  Grease a 9X5X3 inch loaf pan or mini-muffin tins.   

Cream butter, sugar and flaxseed until fluffy.  Beat in eggs one at a time until smooth.  Add mashed bananas and blend in.

Add flour, salt, baking soda and baking powder to the banana mixture.  Stir only to moister.  Add any additional ingredients and stir.  

Pour dough into a 9X5X3 inch loaf pan and bake for 45 – 60 minutes or divide dough into mini-muffin tins and bake for 9 – 13 minutes.