Category Archives: Muffins

Marvelous Morning Muffins

I am very hungry in the morning but have the hardest time trying to figure out something to eat. I always crave sweet when I wake up, but anything too sugary leaves me feeling just as hungry and tired an hour later.  Mornings are also unpredictable, I love grab and go breakfasts because I never know what the day will bring.  
Muffins were the perfect solution to all of my problems, but they needed to be healthy and keep me full and feeling good…at least until lunch (that’s another problem I have yet to fix completely).
Morning Fruit and Chia Muffins fix all of those morning breakfast issues! Loaded with protein, good carbs and good fats, this hits my sweet tooth craving in the morning and leaves me feeling great! 
*I store these in the freezer and pull one or two out to eat in the morning with my morning coffee.  Microwave for about 30 seconds to defrost.


Morning Fruit and Chia Muffins
Makes 12 Muffins

2 cups spelt flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup milk
1/2 cup oil (any type)
1/2 cup light brown sugar, packed
1 egg
3 tablespoons chia seeds
1/2 cup peaches, chopped
1/2 cup raspberries
slivered almonds (garnish)

Preheat oven to 375 degrees.  Line a muffin pan with baking cups and spray with no stick cooking spray.
In a large mixing bowl, combine the flour, baking powder, baking soda, salt and cinnamon.  Once combined, stir in the milk, oil, brown sugar, egg and chia seeds.  Mix under completely incorporated.  Fold in the peaches and raspberries.
Fill the muffin cups 3/4 of the way up with batter.  Sprinkle 1 teaspoon of slivered almonds on top of the muffins.  Bake for 30 minutes or until golden brown.  Let cool for 10 minutes before eating.

Freezer Space and First Impressions

The first time my husband came to visit my hometown while we were dating, we arrived very late.  My mother had just baked a banana bread and greeted us with a house that smelled heavenly.  As we sat down to wind down from our long trip we dug into the warm banana bread.  My then boyfriend, immediately exclaimed that “Alison makes the best banana bread!”  My mother tilted her head and answered back in a perturbed voice “Alison’s banana bread? Where do you think she got it?” Needless to say, that was my mother’s first impression of my boyfriend. Whoops! Long story short, my mother makes the BEST banana bread….hands down, her recipe, no denying.

About a week ago I found myself with a predicament I’m sure you all have come across…no freezer space.  The culprit was about 10 over-ripe bananas I had frozen and put into a Ziploc bag to save for smoothies or baked goods.  I was already in a baking mood, so I made a banana bread…and then I made 3 more pans and 1 batch of muffins, until my freezer space went from having space to being overloaded with 5 freshly baked banana breads.  Problem solved?

Banana Bread
Makes 8 or more Servings

1 C. Sugar
½ C. Butter or Earth Balance
2 Over-Ripe Bananas
2 Eggs
½ t. salt
1 ½ C. Flour
1 t. Baking Soda
½ C. Sour Cream or Soy Milk or Almond Milk
1 t. Vanilla
½ C. Chopped Walnuts
½ C. Chocolate Chips (I like ShopRite brand)

Preheat oven to 350. Beat butter or Earth Balance and sugar together.  Add bananas and eggs.  Alternate adding the dry ingredients and sour cream or almond/soy milk.  Stir in vanilla, nuts and chocolate chips. Pour into greased loaf pan. Bake for one hour. (Muffins = 30 minutes bake time)




Made with the freshest carrots and the sweetest raisins!
Not to0 big, not too small…just right!

To purchase, please email with your address, telephone number and # you wish to purchase. (limited NY and NJ areas)

Limited supplies…so get them while you can!
$12.00/15 Muffins

Also selling Chocolate Chip Cookies (dairy) and Almond Oat Cherry Jam Cookies
$10.00/Dozen Choc Chip Cookies and $12.00/Dozen Almond Oat Jam Cookies