Honey Raisin Oat Bran Muffins

Honey Oat Bran Muffins FFK

 

I love me a good Bran Muffin.

…and we’re not talking the healthy kind! The more the honey and sugar to disguise the bran, the better. It’s for this reason, my bran muffin consumption usually falls in the “special occasion” category.

BUT WHAT IF I WANT THEM ALL THE TIME?!?!

That’s where this recipe comes in. I found a Mimi’s copy-cat recipe on the internet, and made many tweaks to get the nutritional profile to a range that I would feel comfortable with calling this “breakfast” as opposed to “dessert.”

Some of the changes included swapping the regular flour for my favorite 100% White Whole Wheat Flour, swapping out the oil for a mix of melted butter and mashed banana, and drastically changed the glaze entirely (that one was painful).  I also added some extra flavor in the form of vanilla extract and pumpkin pie spice.

Is it nearly as decadent as I am use to? No. But is it a whole lot healthier and tasty enough for me to enjoy? Absolutely.

This would pair really nicely with Vanilla Greek Yogurt and Berries for breakfast…and Coffee…Of course.

Honey Oat Bran Ingredients FFK

Honey Raisin Oat Bran Muffins

  • Servings: 12
  • Difficulty: Easy
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Ingredients:

  • 1 Cup 100% White Whole Wheat Flour
  • 1/2 Cup Oat bran
  • 1/2 tsp Salt
  • 1 tsp Baking Powder
  • 1/2 tsp Pumpkin Pie Spice
  • 3/4 cup Buttermilk (or milk + 1/2 tsp apple cider vinegar)
  • 1/2 tsp Vanilla
  • 2 Tbsp Melted Butter
  • 1/2 Mashed Banana
  • 1/3 cup Chopped Raisins
  • 1/4 Cup Honey
  • 1 Egg
  • Glaze:
    • 1/2 Cup Powdered Sugar, sifted
    • 2 Tbsp Honey
    • 1 Tbsp Hot Water

Directions:

  • Preheat oven to 375 degrees.
  • Mix first five ingredients (the dry ingredients)
  • In a separate bowl, combine the next seven ingredients (the wet ingredients).
  • Create a well in the dry ingredients, and mix the wet ingredients into the dry until just incorporated (don’t overwork this).
  • Grease muffin tin (I use the coconut oil spray), and place ~ 1 Tbsp of batter into each section. Should be 1/2-3/4 full.
  • Bake for ~ 20  minutes. While muffins are baking, whisk together all glaze ingredients in a separate bowl
  • Remove while warm and place on a plate. Cover with glaze (about 1/2 tbsp per muffin). Glaze will fall down the top of the muffin and gather at the bottom of the muffin.
  • Best when consumed immediately and piping hot!

Healthy Whole Wheat Pancakes

Whole-Wheat-Pancakes

Here is the first video and recipe I shared with Nutrition Milestones, and it really is just too much fun to not post here as well. OJ and I were asked to make our favorite pancake recipe, which is basically just my father-in-law’s famous pancakes, with just a few healthy tweaks. Since filming this, I have also incorporated Non-Fat Vanilla Greek Yogurt to replace the buttermilk (not that there is anything wrong with buttermilk, it is just something I don’t normally purchase, and I am up to my ears with Non-Fat Vanilla Greek Yogurt!) I have also substituted honey for the sugar and added some cinnamon, added blueberries or chocolate chips, and all of them taste equally delicious!

Healthy Whole Wheat Pancakes

  • Servings: 10-12 silver dollar pancakes or 5-7 full size pancakes
  • Difficulty: easy
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IngredientsIMG_1714

  • 1 cup whole wheat white flour from Trader Joes
  • 1 Tbsp sugar
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 cup low-fat buttermilk
  • 2 large eggs
  • 1 Tbsp canola oil

whole wheat pancakes griddleInstructions

  • Mix together wet ingredients
  • Mix together dry ingredients
  • Then add wet to dry and mix until well combined.
  • Meanwhile, pre-heat your electric griddle to 350 (or a griddle pan on your stove at a medium high heat). Once hot, place a dollop of batter onto the griddle (1 Tbsp for silver dollar, 1/4-1/3 cup for full size).

Favorite Topping: Fresh Fruit and a drizzle of Trader Joe’s Organic Maple Agave Syrup Blend

Sweet Potato Waffles with Fresh Berries and Cream

sweet potato waffle

Last year for my birthday, I convinced my husband to buy me a waffle iron.

“But you never make waffles!” He would say.

“I know! That is because I don’t have a waffle iron!”

“But how often would you make waffles?”

“ALL THE TIME!”

I was really just saying whatever I could to get the darn thing, but now that I have it, I find that I really do make waffles all the time (and not just because waffles just-so-happen to be my toddler’s all time favorite breakfast food.)

The very first thing I made in my waffle iron was the whole grain waffle mix from Trader Joe’s. And, I thought it was awful. Very cardboard-y, pretty disappointing. I could do better (I thought to myself).

And so at that point, I set out to perfect a waffle recipe that did NOT use Bisquick (which is loaded with trans fat, one of the only exceptions to my “all foods fit” theory). My grandma and mom use Bisquick, so I couldn’t go to them for an amazing recipe that had been passed down from generation to generation. I was on my own for this one.

Sweet potato waffle ingredientsI tried whole wheat flour, I tried oats, I tried flax, I tried apple sauce, I tried using oil instead of butter…I think I went through every variation possible. Then I ended with this general combination, that included sweet potato in place of the fat (many recipes use a few tablespoons of oil or melted butter), and white wheat flour instead of dense whole wheat flour. I also added ground flax seed for a little healthy fat (since I had completely removed it with the sweet potato addition) and stuck with my 1% milk that I have in the fridge. I think coconut milk or almond milk would also taste great in this waffle, but, alas, I just don’t regularly stock it at my house (we are dairy drinkers around here).  In fact, sometimes I will even add shredded coconut to the waffle, for a little but of a chunkier texture, and it is great!

frozen toaster sweet potato waffles from the Fearless Flying KitchenThere are two things that I really LOVE about this waffle recipe:

  • You really don’t need to use any toppings. My daughter eats this waffle plain, and I do too sometimes. If you do feel like putting topings on, you really don’t need much. I sometimes like to fancy mine up with a tiny amount of agave maple syrup, diced berries and whipped cream. That just feels so decadent (but really isn’t that decadent, since it is a fairly healthy waffle).
  • frozen toaster sweet potato waffleEven if I make waffles for the whole family, there is always enough left over to make freezer waffles. I just use 1/4 cup (or a heaping Tbsp) of batter as opposed to a full 1/2 cup. The waffles come out in a square shape, just the right size for the toaster.

I also love that my daughter loves these, and I can feel good about serving them to her because they are full of vegetables, healthy fats, whole grains, and not too much sugar.

kid tested, and kid approved sweet potato waffles from the Fearless Flying Kitchen

Sweet Potato Waffles

  • Servings: 4-6
  • Difficulty: easy
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Ingredients:

  • 1blogger-image--1584073228 cup 100% White Wheat Flour
  • 1 tablespoon Sugar
  • 1/2 teaspoon Salt
  • 1 tablespoon ground Flax seeds
  • 1/2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/4 tsp ground cinnamon
  • 1 large Egg
  • 1 cup 1% Milk
  • 1 teaspoon Tahitian Vanilla extract
  • 1 Small Sweet potato

Directions:

  1. Preheat waffle iron. Cook sweet potato in a microwave by rinsing, poking with a fork, wrapping in a paper towel, and cooking for 5-7 minutes, until sweet potato is soft.
  2. Mix dry ingredients in a large bowl. Mix wet ingredients in a separate bowl, and slowly add the cooked sweet potato (removing outer skin), mashing the sweet potato as you go. If you want less chunks of sweet potato, you could also mix the wet ingredients in a blender or mixer. Combine the wet and dry ingredients and mix until just incorporated.
  3. Pour 1/2 cup of batter into preheated waffle iron and cook until ready.
  4. Top with fresh berries and cream or agave maple syrup.