Thursday, August 25

Weekday Mornings

    Here in my neck of the woods, school is back in full swing and I have suddenly become very aware of what my family is putting in their bellies first thing in the morning. Is that cereal going to stay with my kindergartner all morning? Is my hubby really going to eat something when he gets to work? Most likely he'll get too busy and forget to eat until about lunch. As for my bundle of energy, well, I need to make sure her breakfast really counts. Of course without anyone getting bored with what is being served up. I admit, I am bored with the cereal-for-breakfast routine. So let's keep it interesting...

    Lately I have been excited about muffins. This seems like the perfect grab-n-go breakfast for the hubby and something quick for me while I'm trying to get everyone else taken care of--with a nice cuppa joe. For my first "breakfast booster" muffin, I needed to use bananas. Simply because they were super duper brown and needed to be used, asap. I then remember some organic brown rice flour I got at Target last time I was there. 

While I was rummaging through my cupboards and pantry to see what else could add to the staying power of the muffins, I found raisins and something a lil different. Roasted and salted pumpkin seeds. Now I know that the salted part is not ideal, but I could compensate in the recipe. I also found oranges in my fridge and thought some orange zest would add a nice touch. So here's what I was able to bring together.
Roasted & salted pumpkin seeds found at the Farmer's Market.

  • 2 cups organic brown rice flour
  • 2 cups whole wheat flour
  • 1 tsp kosher salt
  • 3 Tbsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cardamom
  • 1 cup unsalted butter, softened
  • 1 cup organic sugar
  • 4 large eggs
  • 1/2 cup honey
  • 1 1/3 cup mashed bananas
  • zest from 1 to 2 oranges ( about 1/2 tsp)
  • 1/2 cup raisins
  • 1/4 cup roasted & salted pumpkin seeds

Preheat oven to 350 degrees F. Line a giant muffin pan with paper cups and set aside.
In a large mixing bowl, whisk together the flours, salt, baking powder, cinnamon, nutmeg, and cardamom. Set aside.

Using a stand mixer fitted with the paddle attachment, beat together the butter and sugar. 

    Beat until light and fluffy. Then beat in the eggs.

    Once the eggs have been fully incorporated, beat in the honey. Remember to scrape down the sides of the bowl with each new addition.
    Now it's time add in the mashed bananas and orange zest.

    Stir in the raisins and pumpkin seeds. You can add really any dried fruit or nuts to this that you prefer. 
Spoon the batter into the prepared muffin pans so they are mostly full. This should make 12 giant muffins. It was at this point that I used the grinder my mother-in-law picked up from Trader Joe's for me. The Sugar & Coffee & Chocolate Grinder. :) Oh yes, very nice.
Bake at 350 degrees F for 23 to 28 minutes. 
Let cool in the pan for a few minutes before turning out onto a wire rack to finish cooling.
Topped with a grind or two of the Sugar, Chocolate & Coffee Bean Grinder.

Cooling in the pan.

I'm also trying out some nutrition calculating software...I haven't found one I like yet but I did get the numbers on this recipe. Remember, the point of this muffin is to be a breakfast-on-the-go for the busy morning when you can't sit down--so it has to be hearty. Well, it is. 

Makes 12 giant muffins
Amount per muffin: Calories 516, Calories from fat 182, Total fat 20.2 g, Saturated fat 10.5 g, Cholesterol 111 mg, Sodium 811 g, Total carbohydrates 84.4 g, Dietary fiber 4.6 g, Protein 9.1 g


  1. mmm this look so delicious..yummy morning treat!

  2. Thanks Sandra! It pairs well with a good cup of coffee. :)


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