Pumpkin Oatmeal Choco-Chip Muffins

Pumpkin Oatmeal Choco-Chip Muffins is a variation of Pumpkin Wheat Bran Muffins. I wanted to prepare pumpkin and chocolate combination and finally here comes the recipe for that. I loved the taste of the muffins really healthy and feels light. This muffin vary from the previous pumpkin muffin a lot in texture, taste..etc. The muffins i made with wheat bran the taste of the bran i could feel here i could not taste the taste of the oats and the oats gives the feel like flour. I love the taste of the bran in my bread or muffins so if you donot like the taste of the bran the best healthy choice is oats.

I make muffin quite often nowadays. As it is summer here making muffins and storing in refrigerator and using whenever i feel hungry or feel like to munch some thing. I just reheat them for 30 seconds in microwave and have them without any guilt. These are healthy filling snack or a breakfast even a late night snack for me.

Pumpkin Oatmeal Choco-Chip 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

• Whole Wheat Flour| All Purpose Flour- 1 and 1/2 cups
  Corn Flour- 2 tablespoons (add if you make with whole wheat flour)
  Oats, rolled- 1 cup
  Sugar, powderd| brown sugar- 3/4 cup
  Baking powder- 1 teaspoon
  Baking Soda- 1/2 teaspoon
  Salt- pinch
  Egg-1(or) Yogurt- 1/4 cup for eggless version
  Oil- 1/2 cup
  Milk- 1/2 cup 
  Vanilla essence- 1 teaspoon
  Pumpkin puree- 1 cup
  Chocolate chips- 1/2 cup
• 
  

Instructions

• To make pumpkin puree, cut the pumpkin and scoop the seed and keep the pumpkin on a tray and bake on 200 degrees preheated oven for 30 minutes or until the flesh becomes soft. (or)
• You could peel and cut them into small pieces and boil with enough water to submerge and cook till soft and drain the water; cool the pieces and blend to make a paste.
• Preheat the oven to 180 degrees for 10 minutes.
• In a deep bowl add the dry ingredients; whole wheat flour, corn flour, rolled oats, sugar, baking powder, baking soda and salt; Mix well with a ladle or whisk.

• In another bowl crack the egg and then add oil, milk, vanilla essence and the pumpkin puree; beat well with a ladle or whisk.

• Now gradually add the dry ingredients and mix well with out any lumps.
• If the batter feel thick add one or two tablespoons of milk to loosen the batter.

• Add the chocolate chips and fold well.
• Line the muffin tray with paper liner or spray the tray with oil and add fill the cups with batter.

• Bake the muffins for 15-20 minutes till the skewer inserted in the center of the muffin comes out clean.

Notes

• You could also make this with all purpose flour or use a mix of whole wheat flour and all purpose flour 1:1 ratio.
• You could add some chopped nuts or dry fruits for additional taste.

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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.

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Eggless Spinach Muffins| Green Muffins

Spinach Muffins| Spinach Banana Muffins| Popeye Muffins| Green Muffins- My kids favourite colour is green, if you give ask him for choices for any thing with colour he choose only green till now. Even for his dance class he asked the satin ribbon in green colour. For toys too if he gets colour choice he choose always the green one. But donot know his tastes and liking changes as he grows like wise this also change one day over a period of time. So to surprise him i made these yummy healthy muffins.

 I loved these yummy muffins and really happy with the taste and the texture. He did not liked much as he did not like the banana flavour in it. Planning to make another version with other combination with spinach to exclude banana and have to make as per his likes.Otherwise he ate one or two. I have not added nuts init as he does not like any nuts or dry fruits in cakes and muffins. Husbands suggestion was if i have added some nuts in it it would have tasted even more better with nice crunchy texture. I know that before but purposefully avoided for my kid. But you can add nuts or chocolate chips of your choice.

Eggless Spinach Muffins

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

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

Yields: 12 muffins

Ingredients

• Whole Wheat Flour| Atta -1 cup
  All purpose Flour| Maida- 1 cup
  Sugar - 3/4 cup
  Baking powder- 1 teaspoon
  Baking Soda- 3/4 teaspoon
  Salt- pinch
  Cinnamon powder- 1 teaspoon
  Spinach- 1 cup, tightly packed
  Banana- 2 medium
  Oil- 1/4 cup
  Milk- 3/4 cup
  Vanilla extract- 1 teaspoon

Instructions

• Preheat the oven to 180 degrees to 10 minutes; Meanwhile start preparing for the muffins.
• In a blender jar add the granulated sugar and powder well; In bowl or on the same blender jar add whole wheat flour, all purpose flour, baking powder, baking soda, salt,cinnamon powder and mix well with spoon or just run the blender once.

• In a blender place the spinach leaves(remove thick mid rib and stem) and pulse once or twice now add the banana and make a nice puree. Add the oil, milk and vanilla extract with that and blend once.(If u use small jar add on the mixing bowl)

• In a mixing bowl transfer the spinach banana mixture and then gradually add the dry ingredients little by little without lump formation.
• If you wish add some nuts, dry fruits or chocolate chips half a cup.

• Fold the mixture together and line the muffin tray with paper liners or spray the tray with oil and fill the tray with the batter and transfer to the oven.

• Bake the muffins for 15- 20 minutes till the skewer inserted on the centre of the muffin comes out clean.

Notes

• You could replace milk with one or two eggs for more taste. You could use whole lot wheat flour or all purpose flour or add some oats or bran too for this recipe. Refer my other muffin recipes for choices and proportions.

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Whole Wheat Pumpkin Bran Muffins

Whole Wheat Pumpkin Muffins| Spiced Whole Wheat Pumpkin Muffins was in my to do list for a long time. I have already posted pumpkin cake recipe two years before on Halloweens Day. But this recipe is totally healthy and you can have this muffins with out any guilt. I have used whole wheat flour and added extra wheat bran to nourish it further. I have prepared many muffins earlier but used small proportion of all purpose flour. But in this recipe i have not added and the outcome was totally moist and delicious airy muffins. I was so happy about the outcome. Do try this soft and moist totally guilt free healthy nutritious muffins!

I love whole wheat bread or muffins with the bran in it. Nowadays I start hating white bread like milk bread, sandwich bread or burger buns which are prepared with all purpose flour. The above said store bought ones are so sweet for my palette. So i buy only whole wheat ones. Even i do not like brown bread, i feel that as tasteless and dry. Whole wheat is perfect for my palette, this muffins comes close to that with the moist texture. I loved them with the crunch of walnuts!

Preparation Time: 10 minutes
Cooking Time:20 minutes
Category: Breakfast
Cuisine: Continental
Makes: 12 muffins

INGREDIENTS:
Whole Wheat flour| Atta- 1 and 1/2 cups
Corn Flour- 3 tablespoons
Wheat Bran- 3/4 cup
Baking powder- 1 teaspoon
Baking Soda- 3/4 teaspoon
Salt- pinch
Brown sugar| granulated sugar- 3/4 -1cup (according to your wish)
Cinnamon powder- 1 teaspoon
Walnuts, broken into pieces- 1 cup
Egg-1
Yogurt- 1/4 cup
Oil- 1/2 cup
Vanilla essence- 1 teaspoon
Pumpkin Puree- 1 cup

PROCEDURE:

• To make pumpkin puree, cut the pumpkin and scoop the seed and keep the pumpkin on a tray and bake on 200 degrees preheated oven for 30 minutes or until the flesh becomes soft. (or)
• You could peel and cut them into small pieces and boil with enough water to submerge and cook till soft and drain the water; cool the pieces and blend to make a paste.
• In a bowl beat the egg and add the yogurt, oil, vanilla essence and pumpkin puree; mix together and set aside.
• In another bowl mix the dry ingredients; wheat flour, corn flour, wheat bran, baking powder, baking soda, salt, sugar, cinnamon powder and walnuts.
• Gradually add the dry ingredients into the wet ingredients and mix well.
• Line the muffin tray with liners or spray or grease the muffin pan.
• Fill the tray with the batter and bake the muffins for 15-20 minutes until the skewer inserted at the center of the muffin comes out clean.
• Note: You could replace walnuts with any nuts or raisins like dry fruits of your choice.
• Add brown sugar 3/4 cup for less sweeter muffins and for normal sweetness add 1 cup of brown sugar.
• You could replace brown sugar with normal granulated sugar or powdered jaggery too.
• You could replace wheat bran with oatmeal if you do not like the taste of it.

 

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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.

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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.

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