Carrot Almond Muffins

Carrot Almond Muffins are the perfect bridge to Fall! They’re not overloaded with spices, so the naturally sweet carrot and almonds shine through. Gluten-free and dairy-free. These Carrot Almond Muffins are the perfect snack or breakfast! Oh, and I’d highly recommend doubling the crumble, because I think I skimped, and nobody likes a crumble skimper. 

Carrot-Almond-Muffins 3

This morning I officially started a Fall workout challenge. I utilized our new staircase (that I honestly thought I’d rarely ever see since it only leads to the “man cave” and I have zero desire to go surround myself in our college paraphernalia all that often) and ran up and down it while interspersing various exercises I haven’t done in months. What a jolting way to start the morning! Oh, not to mention an apple cider vinegar concoction I tried to drink and only choked down half of…

I took some super embarrassing “before” photos where I appear to be 6 months pregnant, when I am in fact negative months preggo, so we all know those will never see the light of day. 

Annnddd…then the day started…and my husband got a flat tire.

That’s just how the cookie crumbles. 

Anyways! I had an awesome weekend. My mom came to visit and check out our new digs. We got full, glowing approval, and I fed her muffins. The end. 

Carrot Almond Muffins (treatswithatwist.com)

Carrot Almond Muffins (treatswithatwist.com)  

[Note: my muffins in these pictures look different than the results you'll get, because these were my first batch and I changed up the recipe after that. My second batch looked like more traditional round-top muffins, and yours will too! Either way, they're killer delish!]

  Carrot Almond Muffins (treatswithatwist.com)

Carrot Almond Muffins (treatswithatwist.com)

Carrot Almond Muffins
Carrot Almond Muffins are the perfect bridge to Fall! They're not overloaded with spices, so the naturally sweet carrot and almonds shine through. Gluten-free and dairy-free. These Carrot Almond Muffins are the perfect snack or breakfast! Oh, and I'd highly recommend doubling the crumble, because I think I skimped, and nobody likes a crumble skimper. (makes 12 muffins)
Write a review
Print
Ingredients
  1. 1 cup sorghum flour
  2. ½ c tapioca starch (or potato or corn starch)
  3. 1 tsp. xanthan gum
  4. 2 tsp. baking powder
  5. ¼ tsp. salt
  6. ½ cup brown sugar
  7. ½ cup coconut sugar
  8. ¼ tsp. nutmeg
  9. ¼ tsp. ginger
  10. 1 tsp. vanilla extract
  11. ½ tsp. almond extract
  12. ½ cup butter, room temperature (I used Earth Balance coconut spread)
  13. 1 egg, beaten
  14. ½ cup unsweetened applesauce
  15. 1 cup shredded carrots
  16. 1/3 cup chopped almonds
Crumble (I’d highly recommend doubling this)
  1. 3 Tbs. shredded carrot
  2. 3 Tbs. sorghum flour
  3. 2 Tbs. oats
  4. 2 Tbs. brown sugar
  5. 3 Tbs. sliced almonds (or chopped almonds)
  6. 2 Tbs. melted butter (or coconut spread)
Instructions
  1. Preheat your oven to 350 degrees F. Spray your muffin tin with nonstick spray.
  2. In your mixer, start beating the butter until it is smooth. Add the sugars and beat until well combined.
  3. Next, slow down your mixer and add all of your dry ingredients. Mix for 2 minutes, or until well combined. Then, add your applesauce, egg and extracts and beat for 30 seconds to a minute, until the batter is well combined.
  4. Scoop the batter into your muffin tin.
  5. Put together your crumble. In a bowl, combine all of the ingredients. Spoon it over the top of your muffins, patting it down slightly into the muffin batter.
  6. Bake your muffins for 25-28 min, or until a toothpick comes out clean.
  7. Let them cool. Eat, enjoy!
Notes
  1. Muffins can be kept on the counter in an air-tight container for 3 days, or in the fridge for a week. Try them with a schmear of peanut butter!
Treats With a Twist http://www.treatswithatwist.com/wp/

Peanut Butter Banana Muffins (gluten-free)

Well, this is it. 

It’s just 3 DAYS until my wedding. Three. As in, not tomorrow, and not the next day, but the day after that. Yup, that day. In three days. 

I’m in a constant state of: “What should I be doing?? Can I make a list for something?? There’s nothing more I can do…should I do something??” Isn’t my brain fun? You’re counting your lucky stars you don’t live in my mind right now. You should be. 

As my fiance lays on the couch, dying of food poisoning and I run around packing and making lists (no joke…he’s sick…), I’m getting so so excited. I’m sure he would be too if he weren’t doubled-over at the moment. 

I’m sure there will be many little “surprises” over the next few days with things going wrong, people forgetting where to be, stuff not arriving…whatever. No breakfast at the hotel? Ok…that’s weird…but I’ll bring muffins! At least I got that problem tackled! 

PeanutButterBananaMuffins3

[I find it extremely bizarre that the nicer the hotel, the less they offer you. Yup, no breakfast in the morning because we wanted to stay in a nicer hotel for our wedding night. So...we get to wake up and eat leftover cake? I guess that's not so bad, but really, they couldn't swing for some oatmeal packets and a few waffle irons at this "nice" hotel? Not offering me breakfast is not so nice in my book...]

I’m packing these muffins. I’m really excited about them too and trying not to eat them all at this very moment. They’re peanut butter and banana, the dynamic duo extraordinaire! And because you swirl in some of the sugar at the end of the mixing process, you get that crispy sugary yumminess that we all love about a good muffin, without adding extra sugar! 

PeanutButterBananaMuffins1

I made my Peanut Butter Banana Muffins gluten-free, but you can use whole wheat flour or whatever you prefer. These would also be good with some mini chocolate chips. Actually, I highly recommend that. But for you purists out there, these are perfection. Especially if you eat them warm with a bit more peanut butter slathered on top. 

Everything should be slathered in peanut butter. 

PeanutButterBananaMuffins2

Peanut Butter Banana Muffins (gluten-free)
These gluten-free Peanut Butter Banana Muffins are simple, quick, and full of that peanut butter flavor we all love. They're gluten-free and the peanut butter takes the place of any butter or oil you'd find in typical muffin recipes. The sugar is divided and some is folded in last, leaving these muffins with a crisp sugar texture without adding extra sugar. These will definitely have your kids and you excited and ready for breakfast (or snack time)! [Recipe makes 6 standard muffins but can easily be doubled for 12 muffins.]
Write a review
Print
Ingredients
  1. 1/3 cup sugar (I used Truvia baking blend), divided
  2. 1 Tbs. honey
  3. 1/3 cup creamy peanut butter
  4. 1 medium over-ripe banana, mashed
  5. 1 egg white
  6. ½ tsp. vanilla extract
  7. ½ cup gluten-free flour blend (or your preferred flour)
  8. ½ tsp. baking powder
  9. ½ tsp. baking soda
  10. ¼ tsp. salt
Instructions
  1. Preheat your oven to 350 degrees F and spray your muffin tin with nonstick spray (or line with muffin liners).
  2. In a mixing bowl, combine half of your sugar, the honey, peanut butter, and mashed banana. Stir really well with a wooden spoon or silicone spatula until combined.
  3. Then, add the egg white and vanilla and stir.
  4. Next, add the flour, baking powder, baking soda and salt. Stir until completely mixed together.
  5. Finally, add the rest of your sugar and give the batter 1 or 2 big stirs to only slightly mix in the sugar.
  6. Use a ¼-cup measuring cup to scoop the batter into the muffin tins. Distribute any remaining batter evenly amongst the muffins. [Optional: at this point you can sprinkle the tops with a bit of raw sugar if you'd like]
  7. Bake the muffins for 15-20 minutes, or until golden brown and a test stick comes out clean. Turn the muffins out onto a wire cooling rack to cool. Serve warm or at room temperature. Enjoy!
Treats With a Twist http://www.treatswithatwist.com/wp/

Blueberry Nectarine Coffee Cake

I had a wonderful weekend with my parents and my fiance. We went to the zoo, came face-to-face with penguins and an angry monkey, then went home and ate way too much cake…so overall it was a success!

Before I hopped in the car, my mom and I whipped up this coffee cake. Let me tell you, it’s the best coffee cake I’ve had in a very very long time! The subtly sweet cake is layered with blueberries and nectarine and then topped with a cinnamon streusel. You can use whatever berries and stone-fruit you have on hand, but I highly recommend this combo of blueberries and nectarine. It creates a truly irresistible fruit filling.

BlueberryCoffeeCake4

Most streusel toppings are just piled on top of the cake before baking, but I loved that this one was combined with a bit of the batter first. The batter bakes into a very thin coating of cake over the streusel, which cracks like the top of Creme Brule when you cut into it. Seriously amazing.

You don’t have to layer the streusel into the middle of the cake, on top of the blueberries and nectarines like I did, but I think you really should. It creates another layer of flavor that you definitely want and need.

BlueberryCoffeeCake5

This coffee cake is the closest thing I’ve tasted to my favorite muffin that I used to buy in a small bakery back home. So I will definitely be making it again and again and playing with more flavors.

Here’s a quick breakdown in pictures of the layers you’ll create with your batter:

1. First you’ll lay down a layer of batter, then top it with blueberries and nectarine.

BlueberryCoffeeCake

2. Next dollop on some streusel.

BlueberryCoffeeCake2

3. Then you’ll add the rest of the batter, followed by the rest of the streusel.

BlueberryCoffeeCake3

Now, it’s ready to bake, cool, serve and scarf up!

Just be careful with your baking time. I undercooked mine slightly, which tasted just fine, but if I could go back I would’ve added 10 more minutes to my baking time and tent the top to prevent it from getting any browner (I love the golden color I achieved).

BlueberryCoffeeCake6

Blueberry Nectarine Coffee Cake
Coffee cake has never tasted so great. Flour Bakery's famous, traditional coffee cake is made over with less fat and a wonderful punch of flavor from ripe blueberries and nectarines. Cake for breakfast? Yes please! Makes one 10" tube cake.
Write a review
Print
For the Streusel
  1. 3 Tbs. light brown sugar
  2. 1/3 cup granulated sugar
  3. ¾ cup toasted pecan halves, chopped
  4. ¼ tsp. cinnamon
  5. ¼ tsp. allspice
  6. 3 Tbs. flour
  7. 2 Tbs. unsalted butter, room temperature
For the Batter
  1. 2 ½ cups flour (I used a mixture of white and wheat)
  2. ¾ tsp. baking powder
  3. 2 tsp. baking soda
  4. ½ tsp. salt
  5. 1 ½ cups granulated sugar
  6. ¾ cup unsalted butter, room temperature (1 ½ sticks)
  7. 1 ½ cups plain Greek yogurt (I used nonfat)
  8. 2 tsp. vanilla extract
  9. 1 cup fresh blueberries
  10. ¾ cup nectarine, diced (1 large nectarine)
Instructions
  1. Preheat your oven to 350 degrees F. Prepare your tube pan with nonstick spray.
  2. In a medium-sized bowl, combine the streusel ingredients, cutting in the butter. You will want coarse crumbles. Set aside.
  3. In another medium-sized mixing bowl, combine the yogurt, eggs and vanilla, stirring them together. Set aside.
  4. Cut your butter into chunks and set next to your mixing bowl for easy access. In a large mixing bowl (or the bowl of your stand mixer), combine the flour, baking powder, baking soda, salt and sugar. Turn your mixer on low and blend the ingredients together. Add a few pieces of the butter at a time while continuously mixing until the butter is completely incorporated and the mixture looks like coarse meal. Next, pour half of your wet ingredients into the mixing bowl. Turn your mixer up to medium and beat for about 1 ½ minutes. The mixture will go from clumpy and yellow to a fluffy, lighter colored batter (very thick still). Add the rest of the wet ingredients (turn the mixer on low to add the wet ingredients then turn it back up to medium) and mix for another 30 seconds until completely combined.
  5. Spoon approximately 1 cup of the batter into the streusel and fold together a few times. This will prevent the crumble from sinking to the bottom of the cake as it bakes.
  6. Spoon a little less than half of your batter into the bottom of the tube pan, spreading it into an even layer (it will seem very thin). Next, sprinkle your blueberries and nectarine in an even layer. On top of the berries and nectarine, dollop a little of your streusel (don’t use too much because you want most of it for the top of the cake). Then, dollop the rest of the batter on top and use a silicone spatula to carefully spread it into an even layer. Finally, use your fingers to drop the rest of the streusel evenly on top of the cake (it is very sticky so try to scrape most of it off your fingers and onto the cake batter).
  7. Bake the coffee cake for 1 hour 15 minutes, or until golden brown and a toothpick comes out clean. If the cake is not yet done and is getting too brown, tent foil over the top and continue to bake. Let the cake cool on a wire rack for 10-15 minutes before running a knife around the edge of the cake and the inner tube to loosen it up and then invert the cake onto a plate, then flip again (so the streusel is once again on top) onto your rack to finish cooling. Slice and serve with fresh berries and a bit more yogurt if you please. Enjoy!
Adapted from Flour by Joanne Chang
Adapted from Flour by Joanne Chang
Treats With a Twist http://www.treatswithatwist.com/wp/

 

Cranberry-Orange Oat Muffins

While I was visiting my grandma last week, she pulled out a few recipes she wanted us to make so I could try them.

This one was really delicious and filled the house with the most warm and comforting aroma.

Now, I know its not fall. Or Christmas-time. Yet. But hear me out! This Cranberry-Orange Oat Muffin is an anytime-muffin!

CranOrangeMuffins1

It’s not loaded down with spicy flavors like nutmeg, ginger, allspice or mace like most of our late-year goodies are. It’s actually really light and sweet, flavored with orange, cinnamon and honey.

And because you can get cans of cranberry sauce all year long, there’s no excuse to stash it away and save it. Right? Right (I know I’m right).

CranOrangeMuffins2

This muffin is perfect dunked in a cup of coffee or warmed up  next to your favorite cup of tea. And  because it is only sweetened with honey (deriving the rest of its sweetness from the cranberries), filled with oats and fresh orange juice, it makes a perfect breakfast (I can make anything sound like a perfect breakfast, so just go with me on this one).

The original recipe was for a dense holiday bread. But baking it in muffin tins makes it more portable and easier to serve. My grandma also tweaked the original recipe, changing up the flour and oats to what sounded right to her. They turned out perfect. They still maintain a bit of stickiness on top from the honey, so no crumble topping or drizzle is needed.

  CranOrangeMuffins3

Cranberry-Orange Oat Muffins
Sweet and hearty orange oatmeal muffins, studded with cranberries. These muffins are perfect for using up canned cranberry sauce! (makes 28 muffins)
Write a review
Print
Ingredients
  1. ¾ cup honey
  2. 1/3 cup oil (canola)
  3. 2 eggs
  4. ½ cup fresh orange juice
  5. 1 Tbs. orange zest
  6. ½ tsp. salt
  7. 1 tsp. cinnamon
  8. 1 ½ tsp. baking powder
  9. ½ tsp. baking soda
  10. 2 cups flour (1 cup whole wheat, 1 cup all purpose)
  11. 2 ½ cups old fashioned oats
  12. ½ cup chopped walnuts
  13. 1 can whole cranberry sauce
  14. ½ cup dried cranberries
Instructions
  1. Preheat your oven to 350 degrees F and spray your muffin tins with nonstick spray.
  2. In a large mixing bowl, combine the honey, oil and eggs. Whisk well until blended. Then, add the orange juice, zest, salt and cinnamon. Whisk together. Finally, add the rest of the ingredients (you can reserve some of the dried cranberries to place on top of the muffins if you’d like) and stir until completely combined.
  3. Divide the muffin batter evenly in your muffin tins (there should be enough left for 2-4 more muffins for a separate tin). If you reserved any cranberries to place on top, do that now (press them into the batter slightly so they don’t pop off while baking).
  4. Bake for 20-22 minutes, or until a test stick comes out clean. Let cool on a wire wrack before serving. Enjoy!
Adapted from Better Homes and Gardens Magazine, December 1994
Adapted from Better Homes and Gardens Magazine, December 1994
Treats With a Twist http://www.treatswithatwist.com/wp/

 

Mocha-Glazed Banana Mocha Chip Muffins

I’ve always been one to advocate for healthier muffins. I haven’t been a huge fan of calling cupcakes “muffins” because you want to eat them at breakfast and without the frosting…

MochaBananaMuffins5

But, sometimes, you just have to play along, right? Well, maybe.

At least, I still tried to make it a little better for you. You’re welcome. And you get your chocolate for breakfast too!

MochaBananaMuffins1

Oh quick! Get these babies some Glaze!

No, it’s not a giant chocolate bomb of a muffin, but it’s bursting with little chocolate chips and a hint of espresso to really get your day started! Woo hoo!

MochaBananaMuffins3

They’re man-approved too. My mister told me that any muffin I make with banana is a favorite in his book, but one that he feels a need to eat for breakfast AND dessert in the same day, that’s a total winner.

MochaBananaMuffins4

So go ahead, have your muffin, tell them it’s not a cupcake, and laugh because it’s totally dripping in Mocha Glaze (not the same as frosting, right?).

Plus, isn’t Mocha Glaze just your morning coffee mixed with antioxidants (chocolate)…? Notice that I didn’t say the glaze is optional. Because it’s not.

MochaBananaMuffins2

Mocha-Glazed Banana Mocha Chip Muffins
(makes 15 muffins)

¼ cup plain Greek yogurt

¼ cup coconut oil, melted

2 eggs

½ cup granulated Stevia

3 large over-ripe bananas, mashed

1 tsp. vanilla extract

2 tsp. instant espresso grounds

2 cups flour (white whole wheat or a gluten-free blend)

1 tsp. baking soda

1/3 cup mini semisweet chocolate chips

Mocha Glaze:

3 Tbs. unsweetened almond milk (or milk of choice)

1/3 cup dark chocolate (or semisweet chocolate) morsels

1 tsp. instant espresso grounds

~Preheat your oven to 325 degrees F. Line your muffin tin with paper liners or spray the tin with nonstick spray.

~In your mixing bowl, combine the yogurt, oil and eggs, stirring quickly (with a fork) to incorporate. Then, add the Stevia, bananas, and vanilla. Mix until well combined. Add the flour, espresso and baking soda and stir until completely mixed. Finally, add the chocolate chips and mix.

~Scoop the batter into the muffin liners (about 2/3-full). Bake for 25 minutes, or until golden brown and a test stick comes out clean.

~Let the muffins cool on a wire rack.

~Make the Mocha Glaze: In a microwave-safe dish, heat the almond milk until hot but not scorched (this is very quick because of the small quantity, so approximately 30 seconds). Add the chocolate to the heated milk and stir. The chocolate will melt into the milk, creating a silky glaze (if the chocolate isn’t fully melted in, pop it in the microwave for another 15 seconds, but don’t over heat it, just keep stirring until it fully melts in). Stir in the instant espresso.

~Spoon the Mocha Glaze over the middle of each muffin, letting it drip and spread into each crevice. Let them cool and set before serving (or serve immediately and get a little messy). Enjoy!