Coffee Cake Oat Muffins

I like the crunch of the topping, plus the topping gives more of a cinnamon flavor.  These were a big hit with my "guinea pig" testers...  there wasn't a muffin left !!

Ingredients:

1 cup wheat flour or Spelt Flour
3/4 cup Quaker Quick Oats
1 and 1/2 tsp ground cinnamon
1 and 1/2 tsp pumpkin pie spice
1/4 tsp ground cloves
1/2 tsp ground ginger
1 tsp baking powder
1/2 tsp baking soda
1/4 cup Sucanat   (or brown sugar)
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1/4 cup unsweetened applesauce
1 cup unsweetened almond milk
2 medium to large very ripe bananas, mashed

Topping:

2 Tbsp Sucanat   (or brown sugar)
1/2 tsp ground cinnamon

Directions:
Mix the applesauce, almond milk and mashed bananas in one bowl. 

Mix the dry ingredients in another bowl.    

Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.  

Pour into muffin pan and sprinkle topping over  batter.  Bake at 350 degrees for about 20-25 minutes or until toothpick inserted in the center comes out clean. 

I like using the silicone bakeware for my muffins.  The muffins  come out so easily and I don't need to grease the pan.  My favorites are:   Casabella Silicone Standard Muffin Pan, Casabella Silicone Large Muffin Pan, Casabella Jumbo Muffin Cups.

The OXO Large Scoop  is GREAT for scooping out batter into the muffin pan.  It is MUCH neater than when I used a spoon to scoop the batter into the pan - I no longer get batter all over the muffin pan !!!


Estimated Nutritional Value per muffin based on 12 muffins:  Calories 137, Total Fat 5.3g, Cholesterol 0mg,  Sodium 57mg, Carbs 21.2g, Fiber 2g, Sugars 6.6g, Protein 2.5g


Commit to the Lord whatever you do, and he will establish your plans.
Proverbs 16:3 (NIV)

Lots of Veggies and Barley Soup (DF)

This comes out REALLY thick... CHOCKED FULL of veggies.  I actually like it thick and I like the flavor with so many different veggies.  It also makes a GREAT topper for a baked potato since it is SOOO thick !! 

Ingredients:
1 onion, chopped
1 bell pepper, chopped
1 sweet potato, sliced or chopped
1 white potato, sliced or chopped
1 cup carrots, sliced (I actually used a can of sliced carrots with liquid)
3 stalks celery, chopped
1 can green beans (with liquid)
1 can tomatoes, corn and okra (with liquid)
1 10-oz package frozen spinach
1/2 to 1 cup dry pearl barley (the more barley the thicker it will be)
2 to 3 cups water or vegetable broth (I used tomato juice)
1 Tbsp minced jar garlic
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp black pepper
1 tsp basil
1 tsp oregano
1 tsp onion powder
1 tsp garlic salt
1 tsp Italian seasoning
1 bay leaf
1 Tbsp dried parsley flakes

Directions:
Put everything in a crockpot and cook on low for 10-12 hours.


Estimated Nutritional Value per serving based on 12 servings:  Calories 118, Total Fat .9g, Cholesterol 0mg,  Sodium 363mg, Carbs 23.4g, Fiber 5.5g, Sugars 3.8g, Protein 4.9g



I have told you all this so that you may have peace in me.  Here on earth you will have many trials and sorrows.  But take heart, because I have overcome the world.
John 16:33 (NLT)

Bean Broccoli Quinoa Veggie Burger (DF, GF)

I had some broccoli left over, so decided to try a veggie burger with it.  I like the taste of the broccoli in the veggie burger.   As always, I think veggie burgers taste better the day after they are made and also after they have been frozen.

Ingredients:
1 can kidney beans, drained and rinsed
1 can chickpeas, drained and rinsed

1/2 small onion, chopped
1/2 bell pepper, chopped (I used a red pepper)
1 stalk celery, chopped
1 tsp minced jar garlic
1 and 1/2 cups cooked broccoli
1 Tbsp  Bragg Liquid Aminos
1/2 cup cooked Quinoa
1/3 cup  Ground Flaxseed
2 tsp ground cumin

1/2 tsp ground sage
1 Tbsp dried parsley flakes
1 Tbsp dried cilantro flakes
1 tsp ground thyme

Directions:

In a bowl, mash the beans to desired texture.   Mix in all the rest of the ingredients.

Form into patties and cook.  I cook them on my   Cuisinart 5-in-1 Griddler for about 20 minutes.  If you want to bake them in the oven, bake at 350 for 20-30 minutes.


Estimated Nutritional Value per burger based on 8 burgers:  Calories 190, Total Fat 3.6g, Cholesterol 0mg,  Sodium 428mg, Carbs 29.6g, Fiber 9.3g, Sugars 1.9g, Protein 9.7g

     

Surely goodness and mercy shall follow me all the days of my life;  and I will dwell in the house of the Lord for ever.
Psalm 23:6 (KJV)

Double Chocolate Coffee Muffins (GF)

These are SOOOOO good ....  REALLY chocolaty and moist.  I LOVE the chocolate chips in the muffins - especially after being warmed up in the microwave for a few seconds !!!

Ingredients:

1/2 cup Brown Rice Flour
1/2 cup Quinoa Flour
1/4 cup Corn Flour
3/4 cup Sweet White Rice Flour
1 tsp Xanthan Gum
1/3 cup Sucanat   (or brown sugar)
1/4 cup Hershey's Unsweetened Cocoa Powder
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1/2 tsp ground nutmeg
1/2 tsp ground cardamom
2 tsp baking powder
1 tsp baking soda
1/2 cup vegan chocolate chips
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1 tsp vanilla extract
1/4 cup instant coffee granules
1 and 1/4 cup unsweetened almond milk
1/4  cup unsweetened applesauce
2 medium to large very ripe bananas, mashed


Directions:
Mix the vanilla extract, coffee granules, almond milk, applesauce,  and mashed bananas in one bowl. 

Mix the dry ingredients in another bowl.    

Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.  

Pour into muffin pan and bake at 350 degrees for about 20-25 minutes or until toothpick inserted in the center comes out clean.  

I like using the silicone bakeware for my muffins.  The muffins  come out so easily and I don't need to grease the pan.  My favorites are:   Casabella Silicone Standard Muffin Pan, Casabella Silicone Large Muffin Pan, Casabella Jumbo Muffin Cups.

The OXO Large Scoop  is GREAT for scooping out batter into the muffin pan.  It is MUCH neater than when I used a spoon to scoop the batter into the pan - I no longer get batter all over the muffin pan !!!

Estimated Nutritional Value per muffin based on 12 muffins:  Calories 166, Total Fat 3.5g, Cholesterol 2mg,  Sodium 132g, Carbs 31.8g, Fiber 2.5g, Sugars 11g, Protein 3g

Thou preparest a table before me in the presence of mine enemies; thou anointest my head with oil; my cup runneth over.
Psalm 23:5 (KJV)

Chocolate Coconut Fudge Muffins (GF)

Oh my gosh... these are SOOO good.  They sort of have a fudge taste to them.... and I LOVE the coconut mixed in with the chocolate.  These muffins are better the day after they are made.  Actually, I think ALL muffins taste better the day after they are made !!   And of course they taste good warmed in the microwave for about 20 seconds.

This batter will be a little thicker when poured into the muffin pan.      

Ingredients:

1/2 cup Brown Rice Flour
1/2 cup Quinoa Flour
1/4 cup Corn Flour
3/4 cup Sweet White Rice Flour
1 tsp Xanthan Gum
1/2 tsp ground ginger
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1/2 tsp ground nutmeg
1/4 tsp ground cardamon
1/2 cup Hershey's Unsweetened Cocoa Powder
1/2 cup Unsweetened Shredded Coconut  (I use Bob's Red Mill)
2 tsp baking powder
1 tsp baking soda
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1/4 cup  date syrup 
1 cup unsweetened almond milk
1/2 cup unsweetened applesauce
2 medium to large very ripe bananas, mashed 

Directions:
Mix date syrup, almond milk, applesauce and mashed bananas in one bowl. 

Mix the dry ingredients in another bowl.    

Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.  

Pour into muffin pan and bake at 350 degrees for about 20-25 minutes or until toothpick inserted in the center comes out clean.  

I like using the silicone bakeware for my muffins.  The muffins  come out so easily and I don't need to grease the pan.  My favorites are:   Casabella Silicone Standard Muffin Pan, Casabella Silicone Large Muffin Pan, Casabella Jumbo Muffin Cups.

The OXO Large Scoop  is GREAT for scooping out batter into the muffin pan.  It is MUCH neater than when I used a spoon to scoop the batter into the pan - I no longer get batter all over the muffin pan !!!

Estimated Nutritional Value per muffin based on 12 muffins:  Calories 166, Total Fat 2.7g, Cholesterol 0mg,  Sodium 123mg, Carbs 35.1g, Fiber 3.4g, Sugars 8.6g, Protein 3.8g

Yea, though I walk through the valley of the shadow of death, I will fear no evil; for thou art with me; thy rod and thy staff they comfort me.
Psalm 23:4 (KJV)

Black Pinto Kidney Northern Bean Lentil Hominy Chili (DF, GF)

This is nice and thick...chocked full of beans...not too thin and not too spicy.  The combination of hominy and beans is REALLY good...   The pumpkin helps thicken this chili.

This recipe was adapted from Four Bean Crock Pot Chili.

Ingredients:

1/2 cup dried lentils, rinsed and sorted
1 can black beans (I used the liquid)
1 can pinto beans (I used the liquid)
1 can kidney beans (I used the liquid)
1 can great northern beans (I used the liquid)
1 - 29 oz can of hominy (I used the liquid)
1 cup pumpkin puree
1 onion, chopped
1 Tbsp minced jar garlic
1 green bell pepper, chopped
1 Tbsp chili powder
1 tsp cumin
2 tsp garlic powder
2 tsp onion powder
1 Tbsp liquid smoke (optional)
1/4 tsp Nanami Togarashi or red pepper flakes
1 Tbsp Bragg Liquid Aminos
2 cups water or vegetable broth (I used tomato juice)

Directions:

Put everything in a crockpot and cook on low for 10-12 hours.


Estimated Nutritional Value per serving based on 14 servings:  Calories 181, Total Fat 1.1g, Cholesterol 0mg,  Sodium 291mg, Carbs 42.9g, Fiber 10.8g, Sugars 3.9g, Protein 9.6g


He maketh me to lie down in green pastures:  he leadeth me beside the still waters.
Psalm 23:2 (KJV)

Daniel Fast Chocolate Sweet Potato Steel Cut Oat Muffins

MMMMMMMMM... these are REALLY good !!  I love the sweet potato  taste combined with the chocolate !  They have  a chewy texture from the steel cut oats.  I could have called them spicy chocolate sweet potato  muffins ... they are definitely not bland with all the spices. 

As with all Daniel Fast muffins, since you can not use baking powder or baking soda,  they do not rise like "regular" muffins - resulting in a denser muffin.  These muffins are better the day after they are made.  Actually, I think ALL muffins taste better the day after they are made !! I also liked them warmed a little in the microwave, and sometimes I put peanut butter on them after warmed in the microwave.
        

                           

Ingredients:

1 cup Steel Cut Oats  (I use Bob's Red Mill)
1 cup wheat flour or Spelt Flour
2 tsp corn starch
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1 tsp ground pumpkin pie spice
1/4 tsp ground cloves
1/4 tsp garam masala
2 Tbsp Hershey's Unsweetened Cocoa Powder
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1/4 cup date syrup 
1 and 1/4 cups cooked and mashed sweet potatoes
1 tsp vanilla 
1/4 cup unsweetened applesauce
2 large very ripe bananas, mashed (if your bananas are smaller, you will probably need to increase the liquid by 2-4 Tbsp)

Directions:
Mix date syrup, mashed sweet potatoes, vanilla, applesauce and mashed bananas in one bowl. 

Mix the dry ingredients in another bowl.    

Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.  

Pour into muffin pan and bake at 350 degrees for about 20-25 minutes or until toothpick inserted in the center comes out clean.  

I like using the silicone bakeware for my muffins.  The muffins  come out so easily and I don't need to grease the pan.  My favorites are:   Casabella Silicone Standard Muffin Pan, Casabella Silicone Large Muffin Pan, Casabella Jumbo Muffin Cups.

The OXO Large Scoop  is GREAT for scooping out batter into the muffin pan.  It is MUCH neater than when I used a spoon to scoop the batter into the pan - I no longer get batter all over the muffin pan !!!


Estimated Nutritional Value per muffin based on 12 muffins:  Calories 123, Total Fat .8g, Cholesterol 0mg,  Sodium 2mg, Carbs 27.7g, Fiber 2.5g, Sugars 7.5g, Protein 3.2g

He restoreth my soul; he leadeth me in the paths of righteousness for his name's sake.
Psalm 23:3 (KJV)

Chocolate Chip Raisin Banana Oat Nut Bars

These bars are sweet, but not too sweet.  You can taste the peanut butter in them;  they do not have a strong banana flavor and of course they have the crunch from the chocolate chips.  

I prefer these bars at room temperature, I think they have MUCH more flavor.   I usually store them in the fridge, but let them warm to room temperature before eating.

Ingredients:

1 cup walnuts, chopped
1 cup Quaker old fashioned oats or Quinoa Flakes 
1 cup Unsweetened Shredded Coconut  (I use Bob's Red Mill)
1/4 cup Ground Flaxseed
1 mashed banana
3/4 cup Agave Nectar
1/2 cup vegan chocolate chips
1 cup crushed corn flakes cereal or rice crispy cereal
1/2 cup peanut butter
1/2 cup raisins

Directions:
Mix everything together in a bowl. 

Press into an 8x8 pan and store in fridge.  Each day these bars tend to get more flavorful.  Even though I store them in the fridge, I let them warm to room temperature before eating ....they have MUCH more flavor !!

Estimated Nutritional Value per bar based on 16 bars:  Calories 237, Total Fat 13g, Cholesterol 1mg,  Sodium 44mg, Carbs 27g, Fiber 3.5g, Sugars 19.5g, Protein 6.1g



The Lord is my shepherd; I shall not want.
Psalm 23:1 (KJV)