Avocado Blueberry Oatflour Muffins

Healthy Avocado Blueberry Oat Flour Muffin- As i was doing different experiments using different tasty muffin combinations i was planning to make the other combo with Avocados. When i asked my hubby for choices whether to add blueberry or chocolate chips, his choice was blueberry so i made with blueberry but you could use chocolate chips or any dried fruits like raisin or nuts of choice.

Nowadays kids are so smart and they take decisions so fast and as well as they decide the options also so fast. They all have everything in finger tips. Even we don't think that clever. Like one incident happened in my home. My son is doing for dance class and the teacher told to stretch the body. He want a soft surface to do that. He told me to give me sponge i want to practice and you hold me will do that. I told him to do in bed that is soft u wont hurt yourself. He said i wanted to do in hall.  So u give me the the foam board i was using for the photography. I was really wondered how deep they think in these early ages. As i do not like to take chances I told it might break and i folded the thick soft comforter into four and he was happy and did stretching.

Avocado Blueberry Oatflour Muffins

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Author: Eliza Lincy
Cuisine: American
Category: Cakes & Bake

Yields: 12 muffins

Ingredients

• Oat flour| Oats, rolled- 2 cups
  Sugar- 3/4 cup
  Baking powder- 1 and 1/2 teaspoons
  Baking soda- 3/4 teaspoon
  Salt- pinch
  Avocado- 1 large
  Egg-1(add yogurt- 1/4 cup extra for eggless version)
  Yogurt| Milk- 1/4 cup
  Oil- 1/4 cup
  Vanilla essence- 1 teaspoon
  Blueberry- 1/2 cup

Instructions

• In a blender jar add oats, granulated sugar, baking powder, baking soda and salt.
• Blend well to make a powder; set aside.

• Scoop out the avocado flesh and add inside the blender jar with egg, yogurt, oil and vanilla essence.
• Blend well to make a fine paste and transfer this paste inside a bowl.

• Now gradually add the dry ingredients and fold well without lumps. Once finished stir in the blueberry and fold the batter to evenly distribute.

• Line the muffin tray with paper liners or spray the tray with oil and fill the muffins cups.

• Bake for 20 minutes or until the skewer inserted comes out clean.

Notes

• You could also make this with all purpose flour or use a mix of 1/2 cup (60 g) whole wheat and 1/2 cup (60 g) all purpose.
• You can substitute regular sugar with brown sugar or honey.
• You could use blueberries or chocolate chips or dry fruits or nuts of choice.

Read More »

Chocolate Zucchini Oatmeal Muffins

Healthy Chocolate Oatmeal Zucchini Muffins are an easy to prepare tasty breakfast muffins inspired by my older zucchini muffins post. I have here altered the recipe with some cocoa powder and added oil as i have added cocoa powder. Added extra whole wheat flour and reduced the all purpose flour. Other items and the measurements remains same for this recipe.You could prepare this muffins with or with out eggs.

Muffins the way i prepare is healthy and while consuming i can happily have one or two with out any guilt. Best muffins as a breakfast as well as a healthy nutritious snack. Refer my other healthy muffin recipes Healthy zucchini muffins, Banana Dates Oatmeal muffins, Chocolate Oatmeal muffins.

PREP TIME

10 min

COOK TIME

20 mins

TOTAL TIME

30 mins

Author: Eliza Lincy

Category: Cakes & Bake
Cuisine: Continental

Makes: 10-12

• 
  
• INGREDIENTS:
• • Whole Wheat Flour| atta- 1 cup
  • All purpose Flour| Self raising Flour- 1/2 cup
  • Corn Flour- 2 tablespoons
  • Cocoa powder- 1/4 cup
  • Oats, rolled quick cooking- 1 cup
  • Brown sugar| Jaggery, powdered- 3/4 cup
  • Baking powder- 1 teaspoon
  • Baking Soda- 1/2 teaspoon
  • Salt- pinch
  • Cinnamon powder- 1/4 teaspoon (optional)
  • Zucchini, grated- 1 cup (or) 1 number
  • Egg-1(or) Yogurt- 1/4 cup (eggless)
  • Vanilla essence- 1 teaspoon
  • Oil- 1/2 cup
  • Milk- 1/2 cup
  • *Use Baking soda 1/4 teaspoon extra if you use All purpose Flour

PROCEDURE:

1. Preheat the oven to 180 degrees for 10 minutes.(Refer here for step-wise pictures)
2. Meanwhile In a mixing bowl add wheat flour, all purpose flour, corn flour, cocoa powder, oats, brown sugar| jaggery, baking powder, baking soda, salt and cinnamon powder if you are adding. Mix well with ladle or whisk to uniformly blend together.
3. Wash and grate the zucchini using carrot grater; set aside.
4. In a mixing bowl add the egg beat well with a fork, add vanilla essence, oil and milk together and beat well with a whisk or ladle. You could use electric beater too if you wish.
5. Now add the zucchini and fold well with a ladle.
6. Add the dry ingredients 1/2 cup at a time and mix well with out lumps.
7. Line the muffin tray with paper liner and fill 3/4 th with the batter. Sprinkle some oats or chopped nuts of choice on top if you wish.
8. Transfer the muffin tray inside the oven and bake for 20 minutes or till the skewer inserted comes out clean.

• Notes:  For the eggless version replace egg with 1/4 cup of yogurt.
• You could use any sweetener of your choice like jaggery, brown sugar, honey, maple syrup, agave syrup, dates..etc.
• You could add chopped nuts 1/2 -3/4 cup inside the batter too for the crunchy bites.

Read More »

Healthy Zucchini Oatmeal Muffins

Zucchini Oatmeal muffins- I rarely use this veggie in cooking. So i wanted to try some delicious recipe with this zucchini and made these breakfast muffins. They came out well and tasted yum too. These days i was experimenting with some healthy nutritious muffin recipe combinations. I have mentioned about this in my earlier post Banana Dates Oatmeal Muffins. This also one such experimentation which was a success dish. Do try at this for a breakfast especially at this summer season.

PREP TIME

10 minutes

COOK TIME

20 mins

TOTAL TIME

30 mins

Author: Eliza Lincy

Category: Cakes & Bake
Cuisine: Continental

Makes: 10-12

• 
  
• INGREDIENTS:
• All purpose Flour| Self raising Flour- 1 cup
• Whole Wheat Flour| atta- 1/2 cup
• Oats, rolled quick cooking- 1 cup
• Brown sugar| Jaggery, powdered- 3/4 cup
• Baking powder- 1 teaspoon
• Baking Soda- 3/4 teaspoon
• Salt- pinch
• Cinnamon powder- 1/4 teaspoon (optional)
• Zucchini, grated- 1 cup (or) 1 number
• Egg-1
• Vanilla essence- 1 teaspoon
• Oil- 1/4 cup
• Milk- 1/2 cup
• *Use Baking soda- 1/4 teaspoon if you use self raising flour

PROCEDURE:

• Preheat the oven to 180 degrees for 10 minutes.
• Meanwhile In a mixing bowl add all purpose flour, wheat flour, oats, brown sugar| jaggery, baking powder, baking soda, salt and cinnamon powder if you are adding. Mix well with ladle or whisk to uniformly blend together.
• Wash and grate the zucchini using carrot grater; set aside.

• In a mixing bowl add the egg beat well with a fork, add vanilla essence, oil and milk together and beat well with a whisk or ladle. You could use electric beater too if you wish.
• Now add the zucchini and fold well with a ladle.

• Add the dry ingredients 1/2 cup at a time and mix well with out lumps.
• Line the muffin tray with paper liner and fill 3/4 th with the batter. Sprinkle some oats or chopped nuts of choice on top if you wish.

• Transfer the muffin tray inside the oven and bake for 20 minutes or till the skewer inserted comes out clean.
• Note: For the eggless version replace egg with 1/4 cup of yogurt.
• You could use any sweetener of your choice like jaggery, brown sugar, honey, maple syrup, agave syrup..etc.

Read More »

Banana Dates Oatmeal Muffins

Healthy Banana Dates Oatmeal Muffins are easy to make breakfast muffins sweetened with dates. Quick and easy to make without a use of electric mixer in jiffy. Best way to use overripe bananas in a delicious way. You can send this nutritious muffins as kids school breakfast.

I was trying different combinations to make muffins quick as well as healthy. I alter sweetner and the flour combinations to come up with a perfect one. I used brown sugar, jaggery, dates and honey as a sweetener options and wheat flour, all purpose flour and oats as flour options and tried some recipes.
Finally i am happy with the outcome and here comes the recipe!

PREP TIME

10 min

COOK TIME

20 mins

TOTAL TIME

30 mins

Author: Eliza Lincy

Category: Cakes & Bake
Cuisine: Continental

Makes: 10-12

• 
  
• INGREDIENTS:
• All purpose Flour- 1 cup
• Whole Wheat Flour| atta- 1/2 cup
• Oats, rolled quick cooking- 1 cup
• Baking powder- 1 teaspoon
• Baking Soda- 1/2 teaspoon
• Salt- pinch
• Dates- 3/4 cup
• Banana, well ripen- 2 large (or)3 medium
• Egg-1
• Vanilla essence- 1 teaspoon
• Oil- 1/4 cup
• Milk- 1/4- 1/2 cup

PROCEDURE:

• Preheat the oven to 180 degrees for 15 minutes.
• Meanwhile In a mixing bowl add all purpose flour, wheat flour, oats, baking powder, baking soda and salt. Mix well with ladle or whisk to uniformly blend together.(add 1/4 cup honey| jaggery| brown sugar if you need extra sweetness)
• Deseed the dates and mash it well as a paste or blend to make a puree.

• Add the banana and mash it with fork as a puree.
• Add the egg, vanilla essence and oil and mix well.

• Now gradually add the flour mixture and fold well without any lumps.
• If the batter goes dry add the milk littly by little and mix well till you reach the right consistency. The consistency should be easily scoopable and slightly hesistate to drop from spoon.

• Line the tray with paper liners and fill them 3/4 th with the batter and bake them for 20 minutes till the inserted skewer comes out clean.

• Notes:
• Add 1/4 cup honey| jaggery| brown sugar if you need extra sweetness.
• You could replace egg with 1/4 cup of  yogurt for eggless version.
• You could use all purpose flour instead of oats and wheat flour.

Read More »

Healthy Chocolate Oatmeal Muffins

Chocolate Oatmeal Muffins| Eggless lowfat Chocolate Oatmeal Muffins - I wanted to make some other recipe today and i was running out of the ingrediets to make that dish. So i was blank and thinking what to prepare to make use of that time with the available ingredients in my kitchen. I always wanted to make cakes or muffins but the butter and the fat involved in baking keep me away for a while. But my kid loves them so I was thinking to make for him. He likes plain cakes or muffins, he donot like nuts of dry fruits in them. He used to spit if he gets a bite. I planned to make a breakfast muffin so that i can send them for his school breakfast and ended up in making these healthy tasty muffins.
Making of this recipe is super easy it does not require even a whisk. With a spoon or a ladle you can make this super easy recipe. About the taste when i was clicking picture as usual he checked in and said wow.. mommy muffins? superb mummy he said. He wanted to grab one as early as possible. When he give first bite. He said mom it is so tasty he showed thumbs up and asked me to make muffins like this. I was so happy when I started the recipe i have no plans what i am going to make. The end result was really good and the muffins flew away within a day and he ate almost all. We just tasted one or two.

INGREDIENTS:
Rolled quick cooking oats- 3/4 cup
*All purpose flour| self raising flour- 3/4 cup
Cocoa powder- 1/4 cup
Yogurt- 1/2 cup (i used low fat)
Milk-1 cup (i used low fat)
Vanilla- 1 teaspoon
Oil- 1/4 cup
Baking powder- 1 teaspoon
Baking Soda- 1/2 teaspoon
Salt- pinch
Sugar, powdered- 3/4 cup
*Do not use baking soda if you use self raising flour.

PROCEDURE:

• In a bowl add the yogurt and beat well with out lumps and add the milk together and then add the rolled oats and allow to soak for 15-20 minutes.
• While it is soaking, preheat the oven to 180 degrees for 15 minutes and start to prepare the batter.
• Keep all the dry ingredients all purpose flour, cocoa powder, baking powder, baking soda, salt and powdered sugar inside a bowl; mix well with a whisk or ladle to combine everything together.

• Once the soaking time is over add the vanilla extract and the oil.
• Then add the dry ingredients into 2-3 batches and mix well with a ladle or whisk.

• For me the consistency was just right to transfer. If the batter is watery add a bit flour to make the right consistency.
• Line the muffin tray with medium sized liners and add the batter and transfer to the oven and bake for 15-20 minutes till the skewer inserted comes out clean.

• Note: Using low fat yogurt and milk is up to your choice. You could use full fat too. 
• You could add a beaten egg to if you wish in this same recipe.

Read More »

Chocolate Banana Oats Smoothie

Chocolate Banana Oatmeal Smoothie is an easy to make wholesome breakfast smoothie. Tasty as well as filling drink for breakfast. You could use the frozen bananas from fridge too for the smoothie, the bananas adds volume, thickness and creamy texture to the drink. Oats adds nutrition and fullness feel. It is definitely a healthy tasty drink for the one who loves chocolate.

Kids love to have this for breakfast for sure. With a simple breakfast it provides sufficient enough energy and fullness feeling till you take your lunch.

Prep time

10 mins

Cook time

-

Total time

10 mins

Serves: 2-3

INGREDIENTS:
Yogurt- 1/2 cup
Ripe bananas-2
Unsweetened cocoa powder- 2 tablespoons
Oats, rolled- 1/4 cup (soaked| powdered)
Honey|Sugar- 2 tablespoons
Vanilla extract- 1 teaspoon
Ice cubes- 1cup

PROCEDURE:

• Powder the oats or soak the oats 1 hour in warm water or overnight and strain the water.
• In a blender or juicer jar combine yogurt, bananas, cocoa powder, oats, honey, vanilla extract and ice cubes and blend well till frothy creamy.
• Note: Add a tablespoon of peanut butter| Nutella (or) few finely chopped nuts for extra richness.
• Use low fat yogurt to prepare the smoothie more healthy.
• Boil 1/2 cup of milk and add the cocoa in hot milk and chill the milk and use to avoid raw cocoa taste.

Read More »

Oat Chicken Strips

I have shared 2 years before the Oats Pazham pori recipe and when my husband did taste it he said it resembled Kentucky fried chicken. He suggested that I try the same with chicken? I too felt that it was a good idea and  I just happened to try it a few days back and the out come was awesome. Since it was prepared at night I did not plan to post it the same day. So yesterday again I had gone all the way and prepared the strips again this for the purpose of blogging.

About the texture of the strips it is crispy and moist as well. The crispness of the strips stays hours if you keep it as such. Perfect healthy snack for kids and even adults would love too. You could make a sandwich or a burger out of these yummy strips and use it for dinner or breakfast. You could roll this freeze them, thaw and fry them whenever you want them. Easy to make healthy snack in minutes. Perfect for parties or get together too as it stays crispy for hours.

Preparation Time: 5 minutes
Cooking time: 15-20 minutes
Cuisine: America
Makes:25 nos

INGREDIENTS:
Oats, rolled/instant- 1 cup
Chicken breast-1 small (I have used half large chicken breast)(around 150 gms)
All purpose Flour/ Maida- 3 tablespoons
Corn flour- 2 tablespoons
Turmeric powder- pinch
Chilli powder/Paprika- 1/2 teaspoon
Pepper powder- 1/2 teaspoon
Ginger Garlic paste- 1 teaspoon
Egg-1
Sugar- 1/2 teaspoon
Salt- to taste
Oil- to fry
You could use big pinch of any dry herbs like thyme, oregano for more flavour.

PROCEDURE:

• In a wide bowl add the all purpose flour, corn flour, turmeric powder, chilli powder, pepper powder, ginger garlic paste, egg, sugar and salt. Mix well. Now add water / milk / butter milk to dilute to make a thin bajji like batter (or) with pancake batter consistency.

• Wash and cut the chicken in to thin long strips then cut the strips in a slanting manner to get more surface area. Now it seems very small after coating it becomes reasonably big.

• Now add the chicken strips and allow to soak for 5- 15 minutes.
• Spread Oats in a flat plate.
• Take the strips one by one and roll them over the oats. It automatically sticks. Slightly press with hand if required. 

• Set aside in a flat plate.
• You could bake or air fry this strips too.
• Now heat oil in a pan; once it becomes hot reduce the flames and start frying the strips on medium to low flame.

• Once the strips starts to become golden, drain the strips from oil using a slotted spoon and keep on top of a kitchen towel to drain excess oil.
• Serve with tomato ketch up or any dipping sauce as you like.
• Note: Adjust the spice level according to your taste.
• Include some Italian herbs for more flavour.

Read More »