In honor of National Muffin Day

Happy National Muffin Day – in honor of yesterday

February 20th, 2019

As soon as I saw that it was National Muffin Day, I was inspired to come up with a creation! Although every national (food) holiday I want to have an excuse to celebrate and create something. Muffins are little quick bread packages, already the perfect portion size, and ready to take on the go.  Yesterday I revamped my Sesame Poppy Banana Bread by using whole wheat pastry flour, added chocolate chips, and turned them into muffins.

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Sesame Poppy Banana Bread

Whole grain banana bread! Not too sweet and uniquely full of poppy seeds and sesame seeds! The more ripe the bananas are = more brown spots, the sweeter the bread will be. The excellent nutrition of poppy seeds per 1 oz include calcium, iron, protein, and fiber. Sesame seeds have a good source of calcium, iron, magnesium, phosphorus. If you wanna get crazy, add in chopped nuts or chocolate chips (I’d opt for the chocolate chips). The bread should keep for a few days and a little longer in the refrigerator. Either eat toasty or cold, straight out of the fridge with a little butter for a great breakfast or snack!

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Coconut Scones

Tropical coconut scones are perfect for mornings, midday snack times, or on-the-go! You can butter them all up you want, or choose the vegan path and use margarine. Add a toasty flavor with oven roasted coconut flakes! I like making a big batch of these scones and throwing them in the freezer for later use. 

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Blueberry Lemon Muffins

Soft whole wheat blueberry muffin + lots of lemon zest! Don’t forget that fresh POP! These scream summertime especially with fresh fruit coming into season. Check out buying fresh blueberries and lemons at a local farmer’s market. Plus these can be made vegan by substituting soy milk + vinegar in place of the buttermilk.

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