Healthy Banana Oat Muffins

I'm always looking for ways to change breakfast up.  I have noticed that when I eat something with alot of protein, paired with a healthy carbohydrate, I don't get hungry all morning.  This muffin is extremely good for lacking butter, oil, flour, and alot of sugar.  I plugged all my ingredients into a recipe nutrition website to calculate the value of one muffin:

Calories: 110
Fat: 2g
Protein: 5g

Not bad, right?  I made a batch, and froze them.  Whenever you are ready to eat, defrost at room temperature or put into the microwave.  My kids loved them, and they will be a great snack/breakfast on the run. 
Do NOT over cook these babies.  I removed them just as soon as the top was softly set.

Healthy Banana Oat Muffins

2 1/2 c old fashioned oats
2 bananas, ripened and mashed
2 eggs
1/3 c brown sugar
2 tbs honey
3/4 c non-fat plain Greek yogurt
1 1/2 tsp baking powder
1 tbs vanilla
1/4 tsp salt
1 tsp cinnamon

Preheat oven to 320 degrees.  Spray a 12 cup muffin tin with cooking spray, and set aside.  In a food processor or blender place the oats, and process until the oats turn into a powder.  Add all of the other ingredients into the food processor or blender, and blend until mixture is smooth.  Divide batter between the 12 muffin tins.  (I had enough batter for 14 muffins).  Bake for 20-25 minutes, or just until set.  Cool, and store in the freezer until ready to eat.

Picture courtesy of:
http://www.notionsfromnonny.com/2012/09/easy-banana-oatmeal-muffins.html

Donut Muffins

I'm sitting down at my computer, and my brain wants to explode with how good these are.  I tried these on Sunday, when my friend Jenny brought them to church.  I saw them, and thought, "oh, its just a cinnamon and sugar coated muffin".  But, when I tried one, I felt like I was eating an actual donut.  The texture, and flavor make these muffins unbelievable.  This is for sure my new fav.  Thanks Jenny J!
Tonight I tried rolling the donut in powdered sugar, and it was off the charts good.  The cinnamon and sugar coating tastes like a churro donut and you get a good texture from the sugar crystals (Lana you will love this). 
Make this for breakfast this year on Easter morning, YOUR FAMILY WILL, (as my 4 year old son Cameron likes to say when something is good) "DIE OUT".
DO NOT OVERCOOK these babies, keep a close eye on them as oven temps vary.

Donut Muffins

1/3 c shortening
1 c sugar
1 egg
1/2 c milk
1 1/2 c flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp nutmeg (a must)

6 tbs butter, melted
powdered sugar (1 cup or so)
cinnamon and sugar mixture (1/2 cup or so)

Preheat oven to 325 degrees.  Combine sugar and shortening, add egg.  Mix until creamy.  Add milk, combine well.  Add flour, baking powder, salt and nutmeg.  Stir until dough comes together.  Spray a 12 muffin tin with cooking spray.  Divide dough evenly among 12 muffin tins.  Bake for 22-25 minutes, or until tops are just set.  Tops of the muffins should still be white. 
Remove each muffin one at a time, dip into melted butter, and then coat with cinnamon and sugar or powdered sugar.  Let cool on a cooling rack. (Makes 12 muffins)

Picture courtesy of Sugarcrafter

Mimi's Honey Bran Muffin (Copycat)

If you have been to Mimi's Cafe, you should know about the Honey Bran Muffin that they give you when you order soup or salad.  I love this muffin, with it's sticky gooey outer layer, and moist inside.  *Now, if you don't have powdered milk, just use 1/4 c milk and 1/4 c water*.  The muffins become more gooey the longer they sit.  I think this muffin is as close as I'm going to get to the original Mimi's Cafe Honey Bran Muffin in Hawaii.

Mimi's Honey Bran Muffin (Copycat)

Dry Ingredients:
 1 c flour
1 c wheat bran (I bought mine in the bulk bins)
4 tsp dry milk* (see note above)
1/4 tsp baking powder
1 tsp baking soda
1/4 tsp salt

Wet ingredients:
1/3 c dark brown sugar
1/4 c honey
2 tbs molasses
1/4 c oil
1 egg
1/3 c raisins (you could use prunes as well)
1/2 c water *(see note)
1 tsp orange zest

Glaze:
3 tbs sugar
3 tbs dark brown sugar
3 tbs butter, softened
2 tbs corn syrup
2 tsp water

Preheat oven to 325 degrees.  Combine ingredients for the glaze in a small bowl.  Divide glaze mixture among 12 muffin tins, making sure to coat the sides and bottoms, set aside. In a blender or food processor puree raisins and water together. Add puree to the rest of the wet ingredients, and combine well.  Add dry ingredients to wet, and mix until combined.  Divide batter evenly between the 12 muffin tins.  Bake for 25-30 minutes, or until tops of muffins are just set set. (Do not over bake!) Immediately invert muffins onto wax paper or foil, and let cool.

Mango Muffins

We have a mango tree in our backyard. Mango season in Hawaii is in the summer, so we have been enjoying amazing mangos! They taste so incredibly good straight from the tree. They are slightly warmed from the sun (I know warmed mango sounds gross, but it's so good). We have probably had about 50 mangos from our trees so far, and probably another 50 to go. My husband eats 3 a day!
We have breakfast for dinner at least once a week in our family. I decided to make these muffins to go with our eggs and bacon. Muffins are a great way to have something sweet on side, when you don't want to make pancakes. Plus, we eat the leftover muffins the next day for breakfast. I think this muffin base is good for any fresh fruit. I packed mine FULL of mangos. My husband said they tasted like mango/peach cobbler. I guess that's a compliment??? if you do not have or like almond extract, leave it out. But, you know how I love anything almond!

Mango Muffins

2 mangos, peeled, and chopped (about 1 1/2 cups)
1/2 c shredded coconut
2 1/2 c flour
1/2 c sugar
1/4 c brown sugar
1 tbs baking powder
1/2 tsp salt
1/4 c oil
2 eggs
1 c milk
1 tbs vinegar
1 tsp vanilla
1/2 tsp almond extract (optional)

In a separate measuring cup, measure milk and vinegar, stir, and then let sit. (You are creating your own buttermilk) Preheat oven to 350 degrees. Spray muffin pan with cooking spray, set aside. In a medium bowl combine sugar, oil, and eggs, mix well. Add vanilla and almond extract, mix. Combine salt, baking soda, and flour in a bowl. Add milk and flour a little bit at a time, until combined. Stir in chopped mango and coconut. Fill muffin tins to the top. Bake for 15-20 minutes or until done.