Tag Archives: maple

Easy Whole Grain Banana Muffins

5 Mar

Baking seems like the natural thing to do on a Sunday morning when you’re up by 7:00 am (thank you, Cora) with little to no plans for the day. There was also some pressure from the black banana sitting on my counter, staring at me longingly for the past week. I was determined to use it before it needed to be thrown in the freezer, where it would sit with the rest of the sad overripe bananas that have been there for over a year.

I thought about making my go-to banana bread recipe, but muffins take much less time to bake and I’m always looking for new recipes to try. A quick search using my very advanced approach of adding the term “healthy” to the food item led me to a recipe from the blog Cookie and Kate, where I’ve found delicious recipes in the past. It had a 5 star rating from 175 reviewers so I knew it was a safe bet.

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It’s a one bowl recipe that requires little to no effort, other than mashing the bananas. The resulting muffin was moist, with nice texture from the added oats. I find that bananas add so much natural sweetness to baked goods that you can easily reduce the sugar, even in recipes that already call for very little.

My goal is to blog a little bit more often in the coming weeks since March is Nutrition Month (but hey, no promises). I’m always looking for inspiration so please let me know if you have any favourite recipes that you are willing to share!

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Whole Grain Banana Muffins
(adapted very slightly from CookieandKate.com)

1/3 cup melted coconut oil or extra-virgin olive oil
1/3 cup maple syrup (or honey)
2 eggs, preferably at room temperature
1 cup packed mashed ripe bananas (about 3 bananas)
¼ cup milk
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon cinnamon
1-3/4 cups whole wheat flour
1/3 cup large flake oats, plus more (~1 tbsp) for sprinkling on top
1 teaspoon brown sugar, for sprinkling on top

  1. Preheat oven to 325 degrees Fahrenheit. If necessary, grease 11 cups of your muffin tin with butter or non-stick cooking spray, or use paper liners.
  2. In a large bowl, beat the coconut oil and maple syrup together with a whisk. Add eggs and beat well. Mix in the mashed bananas and milk, followed by the baking soda, vanilla extract, salt and cinnamon.
  3. Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins (like nuts, chocolate or dried fruit) fold them in now.
  4. Divide the batter evenly between the 11 muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon in total), followed by a light sprinkling of sugar (about 1 teaspoon in total). Bake muffins for 23 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
  5. Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. Enjoy muffins as is or with a spread of nut butter or regular butter.

Makes 11 muffins. Per muffin: 218 kcal, 8.2 g fat (6 g saturated – if using coconut oil), 32 g carbohydrate, 4 g fibre, 5 g protein, 230 mg sodium

The Ultimate Healthy Apple Crumble

17 Jan

What do you do with a bag of banged up apples? Make apple crumble!

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I returned home after a quick post-work grocery shop last week to realize that I picked up THE most bruised bag of apples. Only two of more than a dozen beautiful Ontario empire apples were unblemished. The remainder were seriously bruised and I’m not just talking about surface bumps. The skin was broken and they were slowly starting to ferment from being exposed to the open air. YUM.

Apple crumble is the perfect dessert for this time of year because it’s warm, comforting, and doesn’t have to be calorie dense for those looking to shed a few post-holiday pounds. Most recipes call for sugar in both the apple mixture and the crumble, which can sometimes mask the natural sweetness and flavour of the apple itself. Since I was making apple crumble for a snack and not a special occasion, I scoured the web for a healthy version that I could enjoy any day, guilt-free.

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The recipe I settled on, from the blog Amy’s Healthy Baking, doesn’t use any added sugar in the apple mixture and only a scant amount in the crumble. The crumble combines oats and whole wheat flour with a tiny bit of butter (1.5 tablespoons, to be precise) and 2 tablespoons of maple syrup. The result was a crumble that was not overly sweet, and an apple mixture that tasted liked… apples! It was naturally sweet and flavourful. If I were to make this again, I might experiment with the crumble as it was a bit moist in consistency without the usual crunch that I’ve come to expect. Regardless, it tasted delicious and really satisfied my sweet tooth. Plus the house smelled AMAZING afterward.

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The Ultimate Healthy Apple Crumble
(from AmysHealthyBaking.com)

Did You Know? The difference between a crisp and a crumble is that a crisp always uses oats while a crumble may or may not. I grew up using the term “crisp” when referring to this type of dessert, but opted to use “crumble” throughout this post as the crust wasn’t very crispy.

For the Crumble
¾ cup large flake oats
¼ cup whole wheat flour
1 tsp ground cinnamon
2 tbsp pure maple syrup
1 ½ tbsp butter, melted

For the Filling
6 cups diced apple (dice into pieces about the size of blueberries) – a tarter variety like Granny Smith may not work as well since they are
2 tbsp cornstarch
1 ½ tsp ground cinnamon
⅛ tsp ground nutmeg

  1. Preheat the oven to 350°F, and coat an 8” square pan with butter, oil, or non-stick cooking spray.
  2. To prepare the crumble topping, combine the oats, flour, and cinnamon in a small bowl. Make a well in the centre. Pour in the maple syrup and melted butter. Stir until fully incorporated.
  3. To prepare the filling, toss the apples with the cornstarch, cinnamon, and nutmeg in a large bowl until completely coated.
  4. Transfer the filling to the prepared pan, and gently press down with a spatula. Sprinkle evenly with the topping (the topping tends to clump, so try to break it up into fairly small pieces).
  5. Bake at 350°F for 50-60 minutes or until the apples are fork tender. Cool completely to room temperature; then refrigerate for at least 3 hours before serving to allow the juices to fully thicken. If you prefer to enjoy your crumble warm, then reheat individual portions (or the entire pan) once it has chilled in the refrigerator.

Makes 6 servings. Per serving: 175 kcal, 4 g fat (2 g saturated), 35 g carbohydrate, 5 g fibre, 2 g protein, 22 mg sodium

Vegan Thanksgiving Eats: Pumpkin and Cranberry Baked Beans

10 Oct

For the first time in 4 years, I’m not away at a conference over the Canadian Thanksgiving weekend. Huzzah! I should have spent the weekend preparing for said conference (which is in a few weeks) but instead decided I would roast a turkey for a motley crew of friends and family.

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My sister is vegetarian, so she offered to bring a dish that she likes to make on holidays where turkey is served: pumpkin baked beans. As a turkey lover who was vegetarian for a few short months, I can attest to the fact that they’re super satisfying and almost won’t make you miss meat. They’re sweet yet savoury, loaded with fibre and protein, and the flavours scream autumn. Prep is a cinch, and they can easily be made in advance. Everyone enjoyed them, so much so that J’s plan for a week’s worth of leftovers was thwarted.

Happy Thanksgiving!

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Pumpkin and Cranberry Baked Beans
(from OhSheGlows.com)

You may be able to get away with reducing the maple sugar in half and cutting down on the salt for a slightly less sweet/more healthy version. If you’re using canned beans with salt added, you will definitely want to cut down on the added salt.

3 (15-oz) cans navy beans, drained and rinsed (preferably no-salt-added)
1 sweet onion, chopped finely
1 large garlic clove, minced
1 tbsp olive oil
3 tbsp blackstrap molasses (use fancy molasses if you don’t want to buy blackstrap)
4 tbsp pure maple syrup, to taste
1-1/2 tbsp yellow mustard
1 tbsp ketchup
2 tbsp apple cider vinegar
1/2 cup canned pumpkin
1/4 tsp ground cinnamon
1/2 cup dried cranberries
1 tsp kosher salt, or to taste

  1. In a pot, heat olive oil over medium heat. Add the chopped onion and garlic. Cook over medium heat for 5 minutes.
  2. Add the rest of the ingredients and mix well. Cook over low heat until thick, about 10 to 15 minutes. Serve immediately, or for J’s variation: place in a slow cooker on high heat for 2 to 3 hours. The cranberries will plump up really nicely and the flavours will develop a little bit more. You can also make this the night before and leave it in the fridge, then reheat before serving.

Makes 6 generous servings. Per serving: 305 kcal, 2.6 g fat (0.3 g saturated), 60 g carbohydrate, 12.6 g fibre, 11.5 g protein, 490 mg sodium

Spiced Sweet Potato Salad with Pecans and Raisins

14 Sep

What happened to August?  It disappeared in the blink of an eye, leaving little time for blog posts (among other things).  Cora didn’t help the matter when she decided to chew not one, not two, but THREE power cords in the course of a week.  That left both myself and E without power to our trusty laptops, meaning no blog posts and certainly no after-hours work.  Probably part of her ploy to steal us away from our screens for more play-time.  Thankfully she’s lost most of her baby teeth so the biting seems to be winding down.  I think.

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Last month I had two dear friends over for a weeknight dinner before one moved out of the city to return to school in BC.  I needed something that could be prepared in advance since prep time is minimal after a day of work.  Overnight-marinated chicken that goes straight from fridge to oven? Yes.  A quick green salad made the day-of? Easy enough. But I was stumped on the starch. Quinoa salad was the first idea that popped into my mind except I had cooked my go-to recipe the last time these girls were over.  Too much of a good thing is not a great thing.  Then I remembered a wonderful sweet potato recipe given to me by a friend.  It’s both sweet and savory, and can be served hot or cold.

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The beauty in this dish is that it can be easily adjusted based on what you have in your pantry.  Each time I’ve omitted slightly different ingredients,  yet the final product comes out tasting similar to the original.  One exception to this rule is the sherry vinegar.  It has a unique taste so finding a substitute can be challenging. I caved by purchasing a bottle, but some sources say either cider vinegar or rice vinegar can be used if you’re in a bind.

Even though I served this dish in the summer, the ingredients scream AUTUMN: cinnamon, raisins, pecans, ginger, orange, and sweet potatoes.  Perfect for the cooler weather that’s just around the corner!

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Roasted Sweet Potatoes with Pecans and Raisins
(Original source unknown)

You can double the dressing if you want stronger flavours.  This recipe can be served warm, at room temperature, or cold.

4 medium sweet potatoes (~500 g total), unpeeled and chopped into 2 cm cubes
1 tbsp olive oil
3 tablespoons pecans, chopped
4 green onions, roughly chopped
¼ tsp dried chilli flakes
2 tablespoons raisins
2 tbsp roughly chopped cilantro (optional)
Salt and pepper, to taste

Dressing:
1/2 tablespoon olive oil
1 tablespoon maple syrup
1/2 tablespoon sherry vinegar
1/2 tablespoon lemon juice
1 tablespoon orange juice
1 teaspoon grated fresh ginger
1/4 teaspoon ground cinnamon

  1. Preheat the oven to 375 degrees Fahrenheit.  Spread the chopped sweet potato out on a baking tray and drizzle with 1 tbsp olive oil. Sprinkle with salt and pepper, mix well with your hands, and roast in the oven for 30 minutes or until just tender. Gently turn them over halfway through cooking.
  2. Meanwhile, toast pecans in a skillet over medium heat until aromatic and lightly browned.
  3. Whisk together all dressing ingredients in a small bowl. Taste and add salt and pepper if necessary.
  4. When the potatoes are ready, transfer them to a large bowl while still hot. Add the green onion, cilantro (if using), chili flakes, pecans, and raisins. Pour the dressing over the potato mixture and toss gently to blend, then season to taste.  Can be served hot, at room temperature, or refrigerated overnight and served cold.

Makes 6 servings. Per serving: 170 kcal, 3 g fibre, 10 g fat.