Showing posts with label muffins. Show all posts
Showing posts with label muffins. Show all posts
Nothing Like A Little Nutritional Yeast
I first heard of nutritional yeast when my friend Natalie mentioned it in a post on her blog, Lil Runner. Curious, but not yet convinced, I heard it mentioned again two weeks ago during class at IIN . SOLD...Two reliable sources pushed me over the edge. I hit the health food store running and bought myself a bottle of GMP (Good Manufacturing Practices) certified NOW Nutritional Yeast Powder. Always willing to test out a healthy food or food-like substance, I was in heaven with this new assignment.
First off, many of you might be wondering what is nutritional yeast? If you are female, you might ask, will it cause excess yeast to grow in my body? Gross... but, no, apparently it does not*. Nutritional yeast is a supplement, that comes in the form of powder or flakes that can be added to foods to boost its nutritional content. Many vegans and strict vegetarians consume it for the protein and wide array of B vitamins, most importantly B-12. It is also a good source of folic acid, so all you pregnant ladies, or soon to be pregnant ladies, might enjoy trying a tablespoon or two. Beside the folate and B-12, nutritional yeast has a good amount of fiber and potassium PLUS it is gluten-free. I know, I know...you just want to run out and get yourself some!!
Let me tell you about the taste. Yes...I'd love to hear from some of you on your thoughts regarding the taste of nutritional yeast. Natalie told me that it is great sprinkled on popcorn because it adds a kind of a "powdered cheese-like" taste and feel. This morning I sprinkled just a little bit into my scrambled eggs as they cooked. And it totally enhanced the flavor to be richer and yes, almost a little cheese-like! In the reading I have done, I am learning that nutritional yeast mixes nicely in liquids, so it could be great added to a smoothie or salad dressing. It can also be used to flavor grains like brown rice or quinoa. If you are a user, please do share some ideas on how and where to use this great stuff!
Nutritional Facts NOW Nutrtional Yeast Powder
(based on serving size of "2 Heaping Tablespoons")
Calories: 60
Fat: 1g
Saturated Fat: 0g
Sodium: 5mg
Potassium: 320mg
Total Carb: 5g
Fiber: 4g
Sugars: 0g
Protein: 9g
On another note, last week I received some Purely Elizabeth Apple Spice Muffin Mix thanks to last month's Super Breakfast Bowl Challenge. This is a new line of baking mixes that was founded by a fellow IIN'er, Elizabeth Stein. The muffin mix is free of sugar, dairy, wheat and gluten. In addition to the actual muffin mix, the recipe calls for applesauce, olive oil, maple syrup, an apple, water and some vanilla.
I also received a wonderful Mighty Leaf stainless steal mug. Hooray!! I promise to soon post the recipe for the Nutty Flax 'n Granola that luckily won me these fun prizes (oh, wait, you can find it in the Breakfast Bowl link above). Anyway, I will be sure to let you know how the muffin mix works out once I give it a whirl! Night all.
*Nutritional Yeast, based on the research that I have done, is considered safe for those following the Candida Diet. It is not active yeast and does not cause yeast infections/Candida albicans overgrowth.
Jumbo Banana Muffins - Vegan & Delicious!
I am a muffin lover that is constantly on the hunt for a good muffin, and as always, the healthier the better. I thought how perfect would it be to find a recipe that is soo delicious and soo healthy that I wouldn't mind eating it everyday for breakfast? Well friends, last night I made Veg Webs Best Banana Muffins Ever, and so far, at least in my mind, they are the best VEGAN banana muffins ever! And they only take about 10 minutes to prepare.
I made these muffins with my new jumbo muffin tin and when the batter was done, there ended up being just enough for 3 muffins. The recipe is supposed to be good for 24 mini or 10 regular size muffins. I calculated the nutritional info and for one jumbo muffin, it boiled down to this:
Fat: 8g
Saturated Fat: 3g
Calories: 372
Protein: 6g
Fiber: 6g
I tweaked the recipe only slightly by using spelt flour instead of white flour-for the added fiber and protein, and passed on the carob and walnut additions. The muffins came out moist and chunky and I imagine next time I will try them with the walnuts for even more of a chunk-factor.
* These muffins blow past attempts at healthy muffins (Mineral Packed Molasses Muffins & Gluten-Free Blueberry Muffins) OUT OF THE WATER. In fact, I would not recommend either of those muffins, but these Bananas, you've got to try!
An Everyday Gourmet Breakfast
When you make a new health store find, you are taking a risk that it could taste gross, so I proceeded with caution and decided to taste the muffin in the cab ride over to the west side. If it wasn't any good, I would have a bagel or find something else. Well, not only was this muffin edible, it was phenomenal and definitely better than any non-vegan cranberry orange muffin I have ever tasted! To cut to the chase of this story....I looked at the back ingredient label upon finishing the muffin as any health-conscious eater might do. And what do you know, there was also some nutrition info....
Everyday Gourmet Cranberry Orange Muffin
Calories: 529
Fat: 33.6g
Sodium: 302mg
Carbs: 65g
Fiber: 4g
Sugars: 28g
I was horrified! This is like eating a McDonald's Double Cheeseburger! Granted the fats are non-hydrogenated, but still, this is way more fat than one person should be consuming for breakfast on a medium sized muffin. The calories and sodium are up there too for a muffin marketed as a "healthy." Geeesh! So...just because something is in a health food store, doesn't always mean it is good for your waistline. I will still probably try out another flavor down the road....but definitely on a day that involves a bit more physical activity!
Sunday Baking: Gluten-Free Blueberry Muffins w/ Coconut Flour
This past Sunday I did some baking and tested out coconut flour for the first time. Coconut flour is a gluten-free alternative to regular flour and it is full of fiber and protein, making it quite the healthy alternative to the regular white refined flour. Healthy it is, but its consistency makes baking with it a bit more complicated in the kitchen. I decided being the newbie that I am, I would adhere strictly to a recipe and not make any substitutions (okay, I made only one, wait...two).
I found a tasty looking recipe for Coconut Blueberry Muffins at Gluten-Free Bay. It is short and simple, making only 6 muffins, which is a good number for the first go-around.
Here is the recipe:
1/4 C plus 2 TBSP of coconut flour
3 eggs
1/4 tsp vanilla
2 TBSP canola oil (or melted butter) *i used canola - it is healthier!
2 TBSP unsweetend coconut milk
3 TBSP honey (here I substuted agave nectar)
1/4 TSP salt
1/4 TSP baking powder
1/2 C frozen blueberries (I went with fresh blueberries)
Mix together the wet ingredients first
(eggs, vanilla, canola oil, coconut milk, agave nectar)
Once nicely mixed add the flour, baking powder and salt.
Mix well, trying to get rid of the lumps
Then fold in the blueberries (frozen or fresh)
Voila
Fill the muffin....
Throw in the oven for 15-18 minutes at 400 degrees.
Enjoy!
These muffins are pretty good. Mild and not too sweet. Although, I suppose a little more sweetness never hurts in the taste category. In the future, I may end up supplementing a recipe with a little coconut flour to get the added fiber and protein, while saving the overall consistency of the muffin batter. Hopefully, this way I won't have to use so many eggs! Does anyone have any tips and or recipes on baking with coconut flour?? I would love to know!
** Note, if you decide to give this recipe a whirl and want to use agave nectar...agave nectar is 25% sweeter than honey, so you will need just under 3 TBSPs. :)
Mineral Packed Molasses Muffins
The smell and taste of molasses carries me back to my childhood and reminds me of baking gingerbread cookies with my mother. In my freshman year of college, my basketball team called me "hermit," after my insatiable appetite for the dining hall hermit bars. There is something about the robust, distinct sweetness of the molasses flavor that imparts comfort and warmth in the cold winter months. It was not until I started reading more about healthy foods that I discovered molasses is the most nutritious of any sweetener. In fact, the darker the color, the healthier the molasses! The darkest and healthiest of all molasses varieties is Black Strap Molasses, containing super high concentrations of iron, calcium, magnesium and potassium!!
This week I put black strap molasses to the test and baked some tasty VEGAN FEEL FULL MUFFINS. This recipe comes to me via a recommendation by Your Daily Vegan and it is a recipe by Jennifer McCann of the Vegan Lunch Box (her blog is full of tasty looking vegan dishes). What I love especially about these muffins is not their vegan-ness, but they are oil free!!! Never before have I had such a delicious home-baked muffin that did not contain any butter, oil or eggs!
FEEL FULL MUFFINS
1/2 C spelt flour
1/2 C barley flour (or can use a combo of 1/2 cup white flour and 1/2 cup wheat flour in place of the spelt of barley) -- I used spelt and whole wheat flour
1 teaspoon cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
2 ripe bananas, peeled
3 TBSP black strap molasses
1/2 C apple juice, plus more as needed (I needed to add abt 1/4 C more)
2 teaspoons apple cider vinegar
1 zucchini, finely grated (abt 1 1/2 C)
1/2 C finely chopped or ground walnuts (I didn't have walnuts :( but would be delish!)
1/2 C currents or raisins (optional) -- I added a TRADER JOES mixed medley, see below
1) Combine dry ingredients in a bowl - flours, cinnamon, baking powder and baking soda
2) Combine bananas, molasses, apple juice and apple cider vinegar in a mixer -- see picture above
3) Combine dry and wet ingredients in the mixer - see above picture
I didn't have raisins, but I did have TRADER JOE'S Golden Berry Blend w/ golden raisins, cherries, cranberries and blackberries (YUM!)
Use an ice cream scoop or a large spoon to fill the muffin pan (grease the muffin tin w/ non-stick cooking spray)
Batter filled muffin pan!
Muffins are done! Just 20 minutes on 375 degrees.
I enjoyed my muffin still steaming and it was delicious! It is crazy moist and perfect for all you molasses lovers out there! Better yet, I worked out the calories and fat for these very muffins (w/out walnuts) and it comes to 95 calories and less than 1 gram for each!! Enjoy :)
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