The Ultimate Healthy Oatmeal Muffins

These healthy oatmeal muffins are perfect for breakfasts and snacks! Deliciously cozy with lots of warm spices, soft oats fill every bite. A special ingredient and mixing trick yield an incredibly tender and moist texture, with virtually no extra effort. Truly — this muffin recipe is quite easy to make!

 

the ultimate healthy oatmeal muffins in white paper wrappers sitting on top of a wooden serving board lined with white parchment paper – easy and healthy muffin recipe with oats and spices – low calorie, low fat, sugar free, and clean eating with whole wheat and gluten free options – made with Greek yogurt and no refined sugar

 
One spring weekend during high school, my dad dropped me off at a friend’s house. Between our busy schedules and how she lived a few towns away, we rarely saw each other, so we took advantage of that sunny Saturday and planned an entire day of fun.

Around noon, we walked two miles along the bike paths and trails in her neighborhood that eventually led to a cute downtown area. She suggested one of the smaller local restaurants, and the hostess immediately seated us outside at a small table for two.

I opened the menu and started scanning the various options. My friend pointed out her favorites, including a cranberry and apple spinach salad and another of goat cheese and mixed greens, while a waiter set down two frosty glasses of ice water and a petite wicker basket in the center of the table.
 

two rows of three ultimate healthy oatmeal muffins in white paper liners sitting on top of a wooden serving board lined with white parchment paper – easy and healthy muffin recipe with oats and spices – low calorie, low fat, sugar free, and clean eating with whole wheat and gluten free options – made with Greek yogurt and no refined sugar

 
After we thanked him, my friend pulled back the linen napkin to reveal two types of warm, freshly baked bread: an airy white sourdough and a heartier whole wheat. Whole oats garnished the tops of the latter, and as we thoroughly enjoyed snacking on both beautifully soft varieties while waiting for our entrées, I made a mental note to try decorating my next batch of muffins the same way.

The following weekend, back in my own kitchen, I pulled out a set of mixing bowls and got to work. After dolloping the batter into our well-worn muffin tins, I sprinkled a tiny pinch of oats on top of each one. I smiled down at the pale flakes, slid the pans into the oven, and set a timer.

When it beeped, I slipped my hand into an oven mitt and placed the tray on top of the stove. Impatient, I leaned against the granite countertop and stared at their beautifully tall domed tops, lazy curls of steam rising from the tip of each, silently willing them to cool faster. Finally, after what felt like an eternity, I gently picked up the first one to move it to a wire rack…
 

overhead view of six ultimate healthy oatmeal muffins sitting on a wooden serving board lined with white parchment paper, with one muffin broken in half to reveal the texture inside – easy and healthy muffin recipe with oats and spices – low calorie, low fat, sugar free, and clean eating with whole wheat and gluten free options – made with Greek yogurt and no refined sugar

 
And all of the oats fell off — every last flake.

The same thing happened again… And again… And again. No matter how gingerly I touched them, the toasted and slightly crunchy oats popped right off and scattered all over the floor. Not a single one remained on the muffins.

By the time all twelve sat on the cooling rack, I couldn’t help but laugh… And I also learned a valuable lesson.

Oats do much better inside of muffins!
 

an ultimate healthy oatmeal muffin in a white paper liner sitting on top of a folded newspaper, directly in front of a small white mug of espresso – easy and healthy muffin recipe with oats and spices – low calorie, low fat, sugar free, and clean eating with whole wheat and gluten free options – made with Greek yogurt and no refined sugar

 
So that’s the way I made these ultimate healthy oatmeal muffins! I folded the oats into the batter, rather than sprinkling them on top, and I absolutely loved the way they turned out.

Incredibly soft, deliciously cozy, sweet and spiced and scrumptious… They always seem to disappear quickly — because they’re perfect for breakfast, mid-morning coffee breaks, and even afternoon snacks!
 

Continue reading & see the rest! ›› The Ultimate Healthy Oatmeal Muffins

The post The Ultimate Healthy Oatmeal Muffins first appeared on Amy’s Healthy Baking.

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Eggless Orange Almond Pecan Cranberry Chocolate Chip Pound Cake … delicious mouthful!

Eggless Orange Almond Pecan Cranberry Chocolate Chip Pound Cake

It’s this particular version, the Eggless Orange Almond Pecan Cranberry Chocolate Chip Pound Cake, that I found we loved the most. It has a bit of everything, almost like a Christmas fruit cake and as delicious! There’s something about the pairing of orange, chocolate chips, cranberries and pecans that makes the taste buds come alive. Fresh, exciting flavours, a wonderful bite to the already rich crumb, absolute simple goodness!

The post Eggless Orange Almond Pecan Cranberry Chocolate Chip Pound Cake … delicious mouthful! appeared first on Passionate About Baking.

Healthy Coconut Cookies

These healthy coconut cookies bring a taste of paradise to your kitchen! Perfectly soft and chewy, every bite features plenty of sweet tropical flavor. Filled with three types of coconut, the dough comes together in 20 minutes (or less!), so these cookies are easy to make any day of the week. A delicious treat whenever you’re craving dessert — or a vacation!

 

overhead view of healthy coconut cookies arranged on a circular wire cooling rack – easy recipe – chewy, soft, vegan, eggless, dairy free, low fat, low calorie, and clean eating with whole wheat and gluten free options – made with coconut oil, shredded coconut, and coconut extract with no refined sugar

 
Shortly after my parents arrived on their most recent road trip to visit my grandma and me, my mom and I sank down onto the sofa after they unpacked their car. My little dog hopped up too, and my mom laughed as she put her tiny front paws on my mom’s shoulder to nuzzle her face and greet her. (It’s something she rarely does — and only to people she truly loves!)

I first asked about the friends they stopped to see in Los Angeles on their way down, and she filled me in on their kindness and generosity. They served tea, insisted on inviting my parents’ golden retriever into their house, and even bought fancy Persian pastries just for my parents.

“Are you ready for your trip to New Orleans?” I inquired next as my dog laid down next to my mom.
 

close-up view of healthy coconut cookies scattered on a circular wire cooling rack – easy recipe – chewy, soft, vegan, eggless, dairy free, low fat, low calorie, and clean eating with whole wheat and gluten free options – made with coconut oil, shredded coconut, and coconut extract with no refined sugar

 
“Yes, but…” she replied, a sheepish smile spreading from her lips to her eyes. “We booked another vacation on the drive down here — and leave three weeks after we get back from Louisiana.”

“Where to??” I cheered, already thrilled for them from the excitement glowing in my mom’s eyes.

“Kauai again!” she confessed, and I grinned as she continued. “We found great nonstop flights, so we’ll be gone for a week. We even booked the upside down house in Poipu!”

I laughed at the moniker for our favorite condo, the nickname I gave it as a five-year-old immediately after walking through the front door during our first ever trip to the island. With the way everything fell into place this time, from my parents’ flights and accommodations and even rescheduled appointments back home, it sounded like this trip was truly meant to be.
 

close-up view of a small stack of healthy coconut cookies on a circular wire cooling rack, with a bite missing from the top cookie to reveal the texture inside – easy recipe – chewy, soft, vegan, eggless, dairy free, low fat, low calorie, and clean eating with whole wheat and gluten free options – made with coconut oil, shredded coconut, and coconut extract with no refined sugar

 
As much as I would’ve loved to go with them (I’m having withdrawals after our last Kauai vacation!), the quick turnaround and timing didn’t quite work with my schedule…

So I decided to get my tropical fix by baking batches of these healthy coconut cookies instead! Every bite tastes just like paradise: warm sunshine, sandy beaches, lazy palm trees, inviting ocean waves… And they’re really simple to make!
 

Continue reading & see the rest! ›› Healthy Coconut Cookies

The post Healthy Coconut Cookies first appeared on Amy’s Healthy Baking.

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Simple & Easy Ricotta Cookies

Cookies come in all sizes, all types of flavors, and are made with many different ingredients. These Simple & Easy Ricotta Rookies are perhaps a little smaller and more colorful than my usual cookies, but no less delicious! I can really recommend these little fellas! Great flavor, great texture, and they look fun too… what […]

The post Simple & Easy Ricotta Cookies first appeared on Bake to the roots.

Croissant! With a full demo.

If you joined me live on Facebook today on my page, you participated in some high wire baking! Croissant.  LIVE! If you missed it, you can still experience all the thrills and spills while I take you through my croissant technique. As promised, my recipe follows.

CROISSANT

For the butter block (beurrage)


550g unsalted butter (I used a combination of European butter/high butter fat content and traditional) butter
10 grams all purpose flour (King Arthur All Purpose)

For the dough (détrempe) 


This dough yields a dough with 56% hydration. For very dry areas or when you feel you need it, you can add up to 30 grams more to reach 60% hydration.


800g All Purpose Flour (I use and only use King Arthur All Purpose. It has a high gluten percentage at 11.7% that is needed for the dough.

150g whole milk, room temperature (to scald or not to scald. Really up to you. See video for more!)

300g filtered water, room temperature (with 30g more in the event your dough is too dry)

100 g granulated sugar

25g nonfat milk powder (I use King Arthur Flour Baker’s Special. Make sure to only use a milk powder with very fine texture)

25g fine sea salt or baker’s salt

18g instant yeast (I use Red Star Yeast’s instant yeast)

50g melted and cooled unsalted butter

To finish


1 egg, beaten

For full instructions, watch the video (for easier viewing, watch on full screen)! If you have questions, join me on my Facebook page: Gesine BP (you can click the Facebook icon over on the side there and it will take you to it). 

Chocolate Cupcakes with Ganache Frosting

chocolatecupcakesj
I made these cupcakes for a birthday party. As usual, I went with Hershey’s perfectly chocolate chocolate cake and a ganache frosting. For the rose, I used a Wilton 2D tip and swirled from the inside to out. Lately, I’ve been really into playing around with fondant. They just make the cutest cakes, but I don’t think I could ever wrap an entire cake with it until it can magically taste ok. I’m not even asking for good, just not gross. Until then, it’s little fondant cutouts…

Hershey’s Perfectly Chocolate Chocolate Cake
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa (natural)
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

Chocolate Ganache
From Savoury, Sweet, Life (with an excellent tutorial)

8 ounces of chocolate, chopped into small pieces
1 cup heavy cream
*optional 3 tbl. of flavored liqueor

Place chocolate pieces in a large bowl. Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy. Allow ganache to cool before pouring over cakes as a glaze. The longer you allow the ganache to cool, the thicker it will set. Typically I stick mine in the refrigerator so it is slightly cold before whipping. For piping or frosting, allow the ganache to completely cool and set up. When you are able to spoon the ganache and it can hold its texture, it is ready for piping

Game 5 Was The Ultimate Affirmation Of The Luka Doncic-Kyrie Irving Experiment

Key Highlights Luka Doncic and Kyrie Irving combined for a playoff-best 72 points on 69.1 percent true shooting in the Dallas Mavericks‘ Game 5 victory over the Minnesota Timberwolves The Mavericks’ 129.8 offensive rating in the half-court was the second-highest mark Minnesota has allowed all season Doncic and Irving put on a shot-making extravaganza, attempting […]

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