Banana Blueberry Muffins – Whole Wheat Muffins with Blueberries

Category: Baking / Kids Snacks / Breakfast
Preparation Time: 10–15 mins
Cooking Time: 20–25 mins
Servings: Yields around 12-15 muffins

Today I’m sharing a simple and delicious Banana Blueberry Muffin recipe made with very ripe bananas and frozen wild blueberries.

I usually like to use very ripe bananas in baking since they naturally add sweetness and moisture. For these muffins, I wanted to keep the added sugar to a minimum, especially since we are also adding blueberries. I use just 2–3 tablespoons of sugar, depending on how sweet the bananas and blueberries are.

I usually make these with 3 eggs, which gives the muffins a soft and moist texture. But you can also use 2 eggs and the muffins turn out well.

Banana Blueberry Muffins

These muffins are perfect for kids’ lunch or snack boxes and are also easy to whip up on a busy morning. When I pack muffins for lunch or snacks, I usually make them in a smaller size so they are easy to pack, quick to grab, and convenient for kids to eat. They can also be made ahead and packed for the next day’s breakfast or snack.

I used white whole wheat flour here, which is the flour I generally prefer for my baking. The combination of ripe banana, coconut oil and blueberries makes these muffins soft, flavorful and delicious!

Ingredients:

• Well ripe bananas - 4 nos, mashed
• Eggs - 2–3 nos
• Coconut oil - 6 Tbsp, melted
• Coconut sugar / Cane sugar - 2–3 Tbsp
• Vanilla extract - 1 tsp
• White whole wheat flour - 1½ cups
• Baking powder - 2 tsp
• Baking soda - 2 tsp
• Salt - a pinch
• Frozen wild blueberries - 1 cup (adjust as needed)

Method:

PB & J Pancake Bites / Whole wheat Strawberry Jam filled mini muffins with Peanut Butter spread

Category:  Breakfast / Kids Recipes
Preparation Time: 10 mins + 10 mins waiting time 
Cooking Time: 9-11 mins
Servings: yields around 15 mini muffins 

PB & J Pancake Bites

Peanut Butter and Jelly, or PB&J, is a classic combo that’s loved by many, especially kids in the US. On weekends, I like to switch things up and make pancakes, waffles, or muffins for breakfast. I’ve already shared some of my favorite pancake recipes with you, like these whole wheat pancake mini muffins and pancake doughnuts.

Whole wheat pancake mini muffins 

Pancake Doughnuts.

I’m experimenting with a new recipe for pancake muffins filled with fruit preserves or jam. It’s a tasty twist on the classic pancake! To make it even healthier, we can use homemade unsweetened peanut butter and fruit jam made with less sugar. What do you think?

These PB&J Pancake bites are made with whole wheat flour stuffed with strawberry preserves and topped with peanut butter spread. They’re absolutely delicious, super soft, and a hit with everyone!

Since we’re using fruit preserves, I’ve reduced the amount of sugar in the pancake batter, and we can even skip the sugar altogether!

For the eggless version, we can use the batter as in the pancake donuts recipe: Pancake Doughnuts

Super soft!!!!

Ingredients:

Dry Ingredients: 

• White Whole Wheat flour / Whole Wheat Pastry flour / Atta  - 1 cup
• Baking powder -  1/2 tsp
• Baking soda - 1/4 tsp
• Salt - a pinch

Wet Ingredients:  

• Egg - 1 no (at room temperature)
• Butter milk - 1 cup (I used 3/4 cup thick yogurt + 1/4 cup water)
• Sugar - 1 to 1 1/2 Tbsp (I used Organic unrefined sugar)
• Unsalted Butter - 2 Tbsp, Melted 

Whole Wheat Cheesy Garlic Bread sticks

Category: Kids Recipes 
Preparation Time: 15 mins   

Waiting time: 1 to 2 hours rising time
Cooking Time: 12-15 mins      
Servings: 3-4 servings

Whole Wheat Cheesy Garlic Bread sticks

                               

Cheesy Garlic bread sticks are always kids favourite:) These garlic bread sticks are made with whole wheat flour and they are always great for a weekend dinner along with a soup. Also these are soft enough for the toddlers to munch on :)

Soft & Cheesy!!

 Ingredients:

For Dough:

• Whole wheat flour / Atta - 2 cups
• Instant yeast  - 1 1/2 tsp
• Salt - 1/2 Tbsp
• Sugar - 1 Tbsp
• Olive oil - 1 Tbsp
• Warm water - 3/4 to 1 cup (adjust as required)

For Garlic Butter:

• Butter, softened - 2 to 3 Tbsp
• Garlic, finely grated / minced - 2 Tbsp

Zucchini & Sweet corn Quesadilla (With Whole Wheat Tortillas / Rotis)

 Category: Kids Recipes 
Preparation Time: 15 mins        
Cooking Time: 20 mins      
Servings: 2-3 servings

Quesadilla: A quesadilla is a Mexican dish and type of taco, consisting of a tortilla that is filled primarily with cheese, and sometimes meats and spices, and then cooked on a griddle. Traditionally, a corn tortilla is used, but it can also be made with a flour tortilla, particularly in northern Mexico and the United States (Source: Wikipedia) 

Zucchini & Sweet corn Quesadilla

Quesadilla is a very easy recipe and perfect for busy weekday dinners. Also kids love them so much since it has Cheese in it :) It also makes a good lunch-box option. For this recipe, I  make tortillas from whole wheat flour, we can also use our regular rotis / chapathis.

So Cheesy!!!!

Ingredients:

• Whole Wheat Tortillas / Rotis - 5 
• Zucchini / Italian squash - 1 (2 cups sliced)
• Sweet corn, steamed - 1 cup
• Garlic, chopped - 1 Tbsp
• Mozzarella cheese, shredded - 1/2 cup to 1 cup (use as required)
• Olive oil - 2 tsp

Eggless Whole Wheat Banana Walnut Muffins (No white sugar)

Category: Baking
Preparation Time: 12 mins  
Cooking Time: 18 mins
Servings: 6 muffins

Its very hard to resist a good muffin! Kids will love muffins for school snacks, breakfast and sometimes even for dinner:). 

                                  

But the store bought muffins are loaded with many unwanted ingredients and preservatives. As Moms, we always looking for healthy snacks for our kids. And also we can do anything to make them eat healthy:) 

                                  

I already had few muffin recipes in my blog and this one adds to my list. This is my always go-to recipe whenever I have ripe bananas.

                                 

In my cooking, I am not using refined, bleached white flour and now am trying to limit refined sugar and oil too. So here comes the healthy muffin loaded with all goodness of yummy bananas, whole grain flour, Organic unrefined virgin coconut oil, Organic coconut sugar and walnuts. This is also an eggless muffin.

                                          

 

Ingredients: 

Dry Ingredients:

• Whole Wheat flour/Atta - 3/4 cup (I used white whole wheat flour)
• Baking soda -1/2 tsp
• Baking powder - 1/2 tsp
• Cinnamon powder- 1/8 tsp
• Salt - a pinch
• Walnuts, chopped- 2-3 Tbsp

Pancake Doughnuts with Peanut butter chips (Eggless and Whole wheat)

Category:  Breakfast
Preparation Time: 5 mins + 10 mins waiting time 
Cooking Time: 9 to 12 mins
Servings: yields 6 doughnuts

Pancake Doughnuts with PB chips

Pancakes are one of the most common breakfast items in US and mostly made from All purpose flour (refined flour).Since I wont use the refined flour for anything, i tried using our normal wheat flour and it turns out to be super soft and delicious. I have already posted a couple of pancake recipes.

• Whole Wheat Eggless Pancakes
• Whole Wheat Pancake Mini Muffins (with egg)

This recipe is adapted from my eggless whole wheat pancake recipe and I tried baking them in doughnut pan.These will be surely a hit among kids due to its shape and ofcourse who will tell no to such an healthy doughnuts. Also we can make varieties by adding different flavour and toppings. 

Also this can be packed for kids lunch or snack box. If we want to serve hot with syrup or honey we can reduce the sugar quantity to half. It tastes yummy on its own too:)

Perfect  for Kids Lunch Box:)

Ingredients:

Dry Ingredients: 

• Whole Wheat flour/ Atta - 1/2 cup (I also tried with white whole wheat flour)
• Baking powder - 1 tsp
• Cinnamon powder - 1/2 tsp
• Salt - a pinch
• Sugar - 1 tbsp (can be reduced if serving with syrup or honey)

Whole Wheat Pancake Mini Muffins

Category:  Breakfast
Preparation Time: 5 mins + 10 mins waiting time 
Cooking Time: 9-12 mins
Servings: yields around 24 mini muffins + 5 small muffins

WholeWheat Pancake Muffins

I have already posted an eggless whole wheat pancake recipe here and this one uses egg. During weekend mornings, it will be bit tired (or lazy :)) to stand before stove while making pancakes. To make it easier i tried baking them in mini muffin tins and it came out really well. I already tried an eggless version which I used to prefer on days when I wont eat eggs but didnt take pictures; so havent posted yet:)

These will be surely a hit among kids due to its size and ofcourse who will tell no to such an yummy mini bites and also made from whole wheat flour. Also we can make varieties by adding different flavour and toppings.

Yummy!!!!

Ingredients:

Dry Ingredients: 

• Whole Wheat flour - 2 cups
• Baking powder - 1 1/2 tsp
• Baking soda - 1 tsp
• Salt - a pinch

Eggless Whole Wheat Chocolate Waffles

Category:  Breakfast

Preparation Time: 5 mins  
Cooking Time: 15 mins
Servings: 3 to 4 servings

These chocolate waffles are made from whole wheat flour and are eggless. This will be a sure hit among the chocolate lovers:) 

These can also be sent in kids lunch box and also can be freezed. I tried this recipe from here.

Eggless Whole Wheat Chocolate Waffles

Ingredients:

Dry Ingredients: 

• Whole Wheat flour - 1 1/2 cup
• Cocoa Powder - 1/2 cup
• Sugar - 1/4 cup (I used Organic demerara sugar)
• Baking powder - 1 tbsp
• Salt - 1/2 tsp

Chocolate Chip-Nuts Cookies - Crispier Version (Whole Wheat)

Category: Baking
Preparation Time: 20 mins  
Cooking Time: 10 -13 mins
Servings: Yields around 3 dozen cookies

Chocolate Chip-Nuts Cookies

Already I have posted a recipe for Chocolate Chip cookies here and this one is a more crispier version and also with more nuts included:)

Ingredients:

• Whole Wheat flour - 2 cups

  

  So Crispy!!!

• Egg - 1 no (at room temperature)
• Butter - 3/4 cup (Cold butter sticks)
• Light Brown Sugar - 3/4 cup
• Granulated White Sugar - 1/2 cup
• Walnuts, finely chopped - 1/2 cup
• Almonds, finely chopped - 1/2 cup
• Semi sweet mini Chocolate chips - 1/2 cup (can increase as per likeness)
• Baking soda - 1 tsp
• Salt - 1/2 tsp
• Vanilla extract - 1 tsp
• Cinnamon powder - 1/2 tsp

Method:

1. Pre-heat oven to 350F
2. In a bowl, add the wheat flour, baking soda, salt and cinnamon powder; mix well and keep it aside
   
3. Finely chop the nuts and keep them ready
   
4. Mix in the chocolate chips with the chopped nuts
   
   
   
   
5. In a wide bowl take both the sugars and cold butter cubes; beat well(If using electric beater, we can beat in high speed) for 4-5 mins until it becomes creamy
   
   
   
   
6. Add in the egg and vanilla extract, beat well for another 1-2 mins until they get combined well
   
   
   
   
7. Now add the flour mix into the wet mixture and mix well until it gets mixed
   
8. Then gently fold in the chocolate chip-nut mixture, mix gently for uniform distribution
   
   
   
   
   
   
9. Make small uniform balls (I used 1 tbsp & 1/2 tbsp spoons as scoops to get uniform size), flatten it slightly and place it in cookie tray
   
   
   
   
10. Ensure it is not crowded and leave at least 3/4-1 inch  space between the cookies since it may spread while baking
    
11. We can also place them without flattening if we want a bit thicker cookie. Both of them were very crispy:
    
12. Keep the tray in the pre heated oven and allow it to bake for 10-11 mins
13. After 10 mins, remove the tray and allow it to cool for 5 mins before taking out into cooling rack 

    

    Slightly flattened Cookie dough - After Baking

    
    

    

    Cookie dough without flattening - After Baking

14. While taking out, the cookies will be little soft and upon cooling it becomes crisp
    
15. Then store it in air tight container
    

Whole Wheat Butter Cookies with Nuts

Category: Baking
Preparation Time: 20 mins + 2 hrs refrigeration
Cooking Time: 10-15 mins
Servings: Yields around 30 cookies

Whole Wheat Butter Cookies with Nuts

 Ingredients:

• Whole Wheat flour- 1 1/4 cup
• Rice flour - 1/4 cup
• Coarsely powdered Roasted Nuts (Cashews, Almonds, Pistachios) - 1/2 cup
• Salt - 1/2 tsp
• Baking Powder - 1/2 tsp
• Icing / Powdered sugar - 1/2 cup
• Butter -1/2 cup (Cold Butter Stick)
• Egg white - from 1 egg
• Vanilla extract - 3/4 tsp
• Milk - 2 tbsp

Method:

1. Slightly roast the nuts and grind to a coarse powder
   
2. Sieve together, the wheat flour, rice flour. baking powder and salt into a mixing bowl
   
3. In a mixing bowl, add the cold butter and beat well till it becomes soft
4. Add the powdered sugar and beat well until it gets combined and become creamy
   
   
   
   
5. Add in the egg white, vanilla extract and milk, blend well until combined
   
   
   
   
6. Now add the Dry flour mix into it
7. Add the coarsely ground nuts into it and knead to form a soft & smooth dough
   
8. Cover it up and place it in refrigerator for around 2 hours
   
9. By the end of refrigertion, the butter in the dough gets solidified making it bit tight
10. Preheat the oven at 375F for atleast 10 mins
11. Line a cookie sheet with parchment paper or we can place it in ungreased cookie sheets directly
12. Take a part of the dough and roll into a ball, place on a big butter paper / parchment sheet and cover it with another sheet and with the help of rolling pin, roll it into a circle of atleast 0.5 cm thickness
    
13. Using a cookie cutter / any circular lid, cut into circles
    
14. Using fork / back of the spoon, make some stripes
    
15. Place them on the cookie tray and bake for around 10-15 mins until the edges started to get browned
    
16. Once its done, remove it from the tray after 3-4 mins and place it on wire rack to cool down
    
    
    
    
17. Then store it in airtight container
    
18. I guess we can store it for a week to 10 days if its still there:)