Category Archives: Muffins

Bake it: Carrot Orange & Bran Breakfast Muffins

Orange Carrot Bran Muffins

Orange you glad it’s not just another bran muffin?

Sometimes people are like, o gad, bran muffins suck. But these bran muffins are more than just 30% of your daily fiber. They’re zesty. Literally, because I put orange zest in them. But also they taste good.

For these I borrowed a Carrot Bran Muffin recipe from The Kitchen Magpie.


  1. The recipe calls for cinnamon, nutmeg, and cloves–I also added some ground ginger. Next time I might add candied ginger. I just think it might add a weird but maybe awesome surprise?
  2. In place of 1/2 cup brown sugar, I used coconut sugar I found at Ralph’s Market. I find it’s less sweet and doesn’t taste like coconut.
  3. I grated zest from one orange into the batter right when you add the carrots. Also the batter looked a bit thick so I squeezed about a tablespoon of orange juice into it as well.
  4. I also liked Kitchen Magpie/Karlynn’s tip of soaking the raisins before you add them. It inflates them like little bloated grape corpses so they don’t get dry and gross while they bake.

She used wheat bran, but I just stole some of my dad’s All-Bran cereal and soaked it in the milk first before adding it to the batter.

This recipe gave me 18 muffins and they turned out moist and spicy, but thankfully not cloyingly sweet like those behemoths you get from Costco that could feed half the Duggars.

Coconut Sugar

coconut sugar


Orange-y Cream Cheese Topping

So because I put the muffins in cupcake liners, they looked kind of lonesome and pathetic without their little frosting swirly-hats. So I threw together a topping that can’t really be called icing, but is sweet enough to complement the non-sweetness of the muffin.


1/2 bar cream cheese

1/2 cup confectioner’s sugar

2 tablespoons orange zest

1 tablespoon orange juice


  • Whip the cream cheese with electric mixer for 2 minutes until completely smooth.
  • Add orange juice and blend.
  • Add confectioner’s sugar–as much or as little as you like. This is to taste. Blend on high until lumps have disappeared.
  • Blend in the orange zest.
  • Wait until muffins have cooled completely before piping on the topping.

You could also use an apple corer to take out the centre of the muffins and fill them with this, leaving a little swirl on top to cover the hole. Just make sure to double the topping recipe.

orange carrot bran muffins

Kudos to Magpie on this recipe, and the next time you’re in the mood for fibre, I hope you give these a try.

Namaste, little baking buccaneers.

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Recipe: Banana Blueberry Muffins

Healthy Recipes for Spring

Banana Blueberry Muffins made with Coconut Oil

Banana Blueberry MuffinsI originally bought extra virgin coconut oil because I read it’s good for your hair, but I read you can replace oil and butter with coconut oil in your baking recipes. So my “miracle hair treatment” found some real estate in the pantry.

Coconut oil does tend to flavour your baking, so if you’re not a fan of coconut (what’s wrong with you?) then just use butter. The ratio is pretty 1:1, but you might use less coconut oil than butter.

Nutritional Info:

130 calories, 3g fat, 2g fibre per muffin

Before you start: Preheat oven to 325F on convection (350F if you don’t have convection). Line or spray your muffin tin. Makes 12 muffins.


  • 3 large bananas, mashed
  • 2 tablespoons Extra Virgin Coconut Oil
  • 2 tablespoons unsweetened apple sauce
  • 1 egg
  • 1 teaspoon vanilla bean paste (or extract)
  • 1 cup All-Purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup brown sugar
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup frozen blueberries


  1. In stand- or hand-mixer, cream together brown sugar and coconut oil.
  2. Add egg, mixing until frothy.
  3. Mash bananas in a separate bowl before adding to mixture.
  4. Add applesauce and vanilla (You can use vanilla extract–I just ran out so I substituted with bean paste.)
  5. Combine dry ingredients with the exception of the blueberries in a separate bowl, mixing thoroughly with a wooden spoon. Add to wet mixture, mixing just until combined and scraping down sides of the bowl.
  6. Fold the blueberries in by hand.
  7. Fill the liners 3/4 full. Bake for 15-20 minutes. The muffins are done when you can apply light pressure to the top with your finger and it bounces back.

Extra Virgin Coconut OilBanana Blueberry Muffins

Cream together brown sugar and coconut oil.

Banana Blueberry Muffins

Add egg, mixing until frothy.

Madagascar Vanilla Bean Paste

Banana Blueberry MuffinsBanana Blueberry Muffins

Mash your bananas, then add to the mix along with applesauce and vanilla.

Got disgusting, ugly brown bananas? Stick em in the freezer til you’re ready to make some muffins. A few minutes on the kitchen counter will thaw them out.

Banana Blueberry MuffinsBanana Blueberry Muffins

RupertBanana Blueberry Muffins

Mix flour, oats, baking powder, baking soda, and salt in another bowl before adding to mixture. Stir in blueberries.

Cupcake LinersBanana Blueberry Muffins

Choose a cupcake liner and fill about 3/4 full. Bake for 15-20 minutes depending on your oven. I had to keep sticking mine back in.

I found the muffins to be tres moist, but they also had some nice texture from the oats. Also they didn’t taste too much like coconut, but the oil definitely gives them a different flavour.

Banana Blueberry MuffinsBanana Blueberry Muffins

Happy Baking! For some information on the benefits of using coconut oil in your kitchen adventures, check out Simple Organic for the run down.


Recipe adapted from The Healthie Foodie‘s Banana Bread
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How to Make Muffins in 5 Minutes

Easy Bake OvenRemember Easy-Bake Ovens?

Those were stupid. Unless you like “just add water!” cake mixes you can bake with a light-bulb. You’re probably thinking, “But I loved my Easy-Bake Oven!”, by which you mean, “I used it twice and then it sat in the back of my closet for three years.” I loved my Easy-Bake Oven the one time I used it, too. But I’ve found something better. Something adults can use, but that’s just as cute–nay–cuter than the Easy-Bake Oven.

babycakes cupcake makerIt’s called the Babycakes Cupcake Maker and it’s like a waffle iron, except instead of waffles you bake cupcakes and it’s tiny and pink and I almost crapped my pants when I saw it at the store. Bed Bath & Beyond, indeed.

I’m not much of a gadget person, but you should definitely make room for this in your kitchen. It makes eight cupcakes or muffins at a time, which take about 5 to 8 minutes to bake. Seriously awesome, right?

babycakes cupcake makerI’m not suggesting you try catering a wedding with it or anything. But remember that scene in Bridesmaids when Kristen Wiig’s character bakes herself a single cupcake in the middle of the night?  Haven’t you ever just wanted to do that? Well now you totally can, and you don’t have to worry about preheating your oven or washing pans or waking everyone in your house up with a bunch of nonsense in the kitchen, because the Cupcake Maker is portable and tiny, like one of those purse dogs. You could even bake cupcakes in the bathroom if you wanted.

Author’s Note: Please don’t bake cupcakes in your bathroom. That’s weird.

I was so pleased with my my new pink and shiny little friend that I tried it out as soon as I could, which actually was in the middle of the night. The whole process took me about half an hour. I made Blueberry Green Tea Muffins, and they turned out perfectly. I highly recommend this to anyone who bakes as a hobby.

Blueberry Green Tea Muffins

1/4 cup + 2 tbsp unsalted butter

1/2 cup sugar

2 eggs

1/3 cup milk

2 green tea bags

1 1/3 cup unbleached flour

1 1/2 tsp baking powder

Dash salt

2/3 cup small blueberries

  1. Heat the milk and steep the 2 teabags in it.
  2. Cream together softened butter and sugar.
  3. Beat in the eggs until blended, then pour in the green tea/milk mixture slowly and gradually while you blend the mixture on low speed. If your milk is still hot and you add it too fast, you’ll end up making scrambled eggs that taste like tea.oops
  4. In a separate bowl, stir together dry ingredients with a spoon. Add them to wet ingredients and blend just until combined.
  5. Fold in the blueberries.Mini Blueberry Muffins
  6. Fill liners 3/4 full. If you happen to have the Cupcake Maker, they take about seven minutes to bake and you don’t need to preheat it (awesome, right?). If you didn’t immediately run out and buy one after reading my amazing blog, then these muffins will bake normally in a 375F oven for 15-20 minutes.
  7. Cupcakes are done when you can apply light pressure and it bounces back.

Mini Blueberry Green Tea Muffins

Happy Baking!

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