Archive of ‘Muffins’ category

Whole Wheat Blueberry Muffins (oil/butter free)

blueberry muffinsblue

Each week Adam’s home is always a whirlwind. He works out of town two weeks and flies back for a week off at home. A routine we’re slowly getting into. This past week was awesome and busy – we went to a concert, booked a venue for our wedding (hooray!), saw a comedy show and went to the hockey game. The weather was amazing as well – almost 20 degrees in April?? I’ll take it. We were outside enjoying the sun walking around, lounging on patios and driving around with the top of our Jeep off. Definitely looking forward to summer. 

Since he’ll be home for a week each time and school’s out for summer so I won’t be working, we have lots planned – camping, road trips, going to Osoyoos, the island, down to the states and weddings. If there are any great ‘last minute’ deals for travelling we might look into going somewhere for a few days or a week too. Have you planned anything for Summer yet??

Although it’s not summer yet, it is almost Easter – it seems to have snuck up this year – and fast! The long weekend is almost here and I made some blueberry muffins you can take along to an Easter celebration, breakfast or brunch. They have no added oil or butter and use whole wheat flour along with pastry flour. 


Our easter traditions used to include going to church, doing the big easter egg hunt after mass, and lamb dinner at my Nonna’s afterwards. When we were really young we would get huge easter eggs the size of us wrapped in colourful cellophane from the Italian bakeries. This year we’re doing a few lunches/dinners with our family on Friday and Sunday. What are your Easter traditions? 

Whole Wheat Blueberry Muffins
Yields 12
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  1. 1 cup pastry flour
  2. 1 cup whole wheat flour
  3. 2 tsp baking powder
  4. 1/2 tsp baking soda
  5. 1/4 cup sugar
  6. 2 eggs
  7. 3/4 cup almond milk
  8. 1/4 cup applesauce
  9. 1/4 cup honey or agave syrup
  10. 1 cup blueberries (fresh or frozen)
  11. rolled oats (optional)
  12. coconut sugar (for sprinkling)
  1. Preheat oven to 350
  2. In large bowl whisk together the flour, baking powder, baking soda and sugar.
  3. In separate bowl beat the eggs and whisk in the milk, applesauce and agave/honey.
  4. Pour the wet ingredients over the dry and stir with spatula until flour completely incorporated - being careful not to over mix. Gently fold in the blueberries.
  5. Scoop batter into greased muffin tin, if you like top with rolled oats and a sprinkle of coconut sugar
  6. Bake for 20-25 minutes until golden brown. Check at 22 minutes with toothpick. Let muffins cool before removing from pan.
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Sugar-Free Banana Muffins

Sugar-Free Banana Muffins / bakeaholic.caSugar-Free Banana Muffins /
This past weekend was spent indoors for the most part. It began snowing saturday morning and didn’t stop until monday night. When it’s snowing outside, I like to be baking inside. I love watching the snow fall out the window while curling up on the couch with a good cup of tea.

The entire weekend the sky was a bleak grey and white as far as the eye could see. You couldn’t tell where the snow began and where it ended. 

But tuesday – the skies opened up into a glorious blue with sunshine across the icy horizon. It was actually warm outside, and the perfect day to go for a walk with Lainey. Everyone else had the same idea – take in the sunshine and get some glorious pictures of the frozen scenery. 


By monday night I would say we got at least a foot of snow – it came up to almost my knee when I went outside. At one point Lainey tried to venture off the ‘path’ made in the snow and plopped right into the untouched snow. She froze, unsure of what to do or where to go. It was higher than she was and couldn’t make a move. I laughed, then plucked her up and wiped the snow off her fur. She wasn’t happy about the warm bath after our walk.

We also had an inch of ice on our driveway. Too bad I don’t own some skates.

Screen Shot 2014-02-26 at 8.48.24 PMTo warm up, I made some muffins. 

Sugar-Free, banana muffins that are warm, comforting and delicious. 
Sugar-Free Banana Muffins /

Even better smothered in nut butter – or sun butter. They’re great for a morning snack or afternoon treat. Screen Shot 2014-02-26 at 8.17.15 PMScreen Shot 2014-02-26 at 8.20.18 PM

Sugar-Free Banana Muffins
Yields 12
Delicious sugar-free Banana Muffins sweetened with dates, you won't even tell the difference.
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Total Time
30 hr
Total Time
30 hr
  1. 3-4 ripe bananas
  2. 6-8 medjool dates
  3. 1/4 cup boiling water
  4. 1 egg
  5. 1/3 cup of canola oil
  6. 1 teaspoon of pure vanilla
  7. 1 1/2 cups of wholewheat/gluten free all purpose flour blend
  8. big dash of cinnamon
  9. dash of nutmeg
  10. 1 teaspoon of baking soda
  11. 1 teaspoon of baking powder
  12. 1/2 cup of walnuts, chopped (plus more for topping)
  1. Preheat oven to 350°
  2. Prepare a 12 cup muffin pan with muffin liners.
  3. In food processor puree the dates and boiling water until thick smooth pate forms.
  4. In medium sized bowl add dates to bananas, eggs and oil. Using a handheld blender mix until only small chunks of banana are left.
  5. In a separate bowl, whisk together the dry ingredients.
  6. Gently mix the dry ingredients into the wet ingredients with wooden spoon or spatula. Be careful not to over mix, fold gently.
  7. Fold in walnuts.
  8. Fill muffin liners using 1/4 cup measuring cup so the liners are just about full with the mixture and top each muffin with extra chopped walnuts.
  9. Bake for 25-27 minutes.
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Mini Pumpkin Streusel Muffins

Mini pumpkin oat muffins //

Mini pumpkin oat muffins //


We have been under a blanket of fog here in Vancouver for the past two weeks. Every morning I wake up, drive out of the garage and into the haze. It’s thick and grey and makes it impossible to see 5-feet in front of you. It also makes it hard for other cars to see you. 

This past week I have had two after school meetings, meaning I also drive home in the fog 12 hours after I left the house in it. We live on a mountain/high point so the fog is worse in the valley then slowly subsides as you gain altitude. 

Weekends are made for sleeping in and waking up after the fog has lifted. The last week it hasn’t lifted until quite late in the afternoon, when the sun is almost ready to go down again. 

It’s the last weekend before Hallowe’en – I’m happy to say our large bag of halloween candy is still unopened, and the other small bags have not been compromised. The CRUNCH bag however has been devoured by one tall, thin gangly man. How he never gains a pound is beyond me. He could eat CRUNCH bars for days and actually lose weight. Believe me – I’ve seen it happen.  

Weekends are also meant for baking, and eating said baked goods for breakfast. I won’t admit to how many of these mini-muffins I’ve eaten for breakfast, because like 4 or 5 equals one whole muffin – right?

Plus, they have oats on top. Oats are healthy, and a breakfast food. Win. 

I’ve made these both as regular muffins and mini-muffins. The large will yield 12 muffins and the mini yields 24. I’ve also made them gluten/wheat free, recipe found here. 

Mini pumpkin oat muffins //

Mini Pumpkin Streusel Muffins
Yields 24
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  1. ¼ cup Butter
  2. ½ cup Organic Cane Sugar
  3. ¼ cup Dark Brown Sugar
  4. ⅔ cup Pumpkin Puree
  5. ½ cup Almond Milk / Coconut Milk
  6. 2 Eggs
  7. 1 1/2 Tablespoons Molasses
  8. 2 cups Whole Wheat Flour (or Gluten free flour alternative)
  9. 2-3 tsp. Pumpkin Spice
  10. 1 teaspoon Baking Soda
  11. ½ teaspoons Baking Powder
  1. Preheat oven to 375 degrees.
  2. Cream together butter and sugars until creamy.
  3. Beat in pumpkin, almond milk, eggs and molasses.
  4. Combine the dry ingredients in a small bowl with a whisk and mix into the batter.
  5. Stir just until combined.
  6. Fill greased mini-muffin tin (I use coconut oil spray)
For the Topping
  1. Combine 2-3 Tbs. rolled oats, a dash of cinnamon and 1 Tbs. melted butter - toss to mix. Sprinkle on top of muffins.
  2. Bake for 15-20 minutes, until toothpick inserted in centre come out clean.
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