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Whole Wheat Pumpkin Chocolate Waffles {Freezer Meal}

By Rachel Tiemeyer

Here’s an easy breakfast idea that your family will love: freezer friendly Pumpkin Chocolate Waffles. They are a great way to sneak some nutrition into your breakfast. Make lots and freeze some for later!

whole wheat pumpkin waffle on a white plate

These are hands down my kids’ favorite waffles, aside from the very similar Double Chocolate Zucchini Waffles.  We not only eat them for breakfast but often as snacks by themselves.

Syrup pouring over a pumpkin chocolate waffle

One of the things I love about this Pumpkin Chocolate Waffle recipe, as well, is that they are 100% whole wheat but you absolutely cannot tell. They are also a sneaky way to get more vegetables in your kids.

Baby eating a pumpkin waffle

I will make the bold claim right now that you should double the batch and freeze some of them in a freezer bag for later. In fact, if you trust me, I included Freezer Meal instructions in the recipe (because you know how much I love freezer meal cooking).

Pumpkin chocolate waffle
Syrup pouring over a pumpkin chocolate waffle

Lastly, make it a game for your little ones to fill the waffles with fruit. I’d like to say this was my two year old’s idea…but it was actually my husband’s waffle.

Now go enjoy yourself some Pumpkin Chocolate Waffles!

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Whole Wheat Pumpkin Chocolate Waffles

  • Author: Thriving Home
  • Prep Time: 15 minutes
  • Cook Time: 4 minutes
  • Total Time: 19 minutes
  • Yield: 15 4-inch waffles or 6 large waffles 1x
  • Category: Breakfast
  • Method: Waffle iron
  • Cuisine: American

Description

These pumpkin chocolate waffles are made with whole wheat flour and lots of sneaky nutrition. They’re soon to become your next family favorite. Freeze a batch to pull out for a weekday breakfast.


Ingredients

  • 1 1/2 cup whole wheat or spelt flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup cocoa powder, sifted
  • 1/4 cup brown sugar
  • 1/4 cup coconut oil, melted (butter will work)
  • 2 eggs
  • 1 3/4 cup milk
  • 1 teaspoon vanilla
  • 1 cup pureed canned pumpkin
  • Optional: 1 cup dark chocolate chips (for especially decadent waffles!)

Instructions

  1. Mix dry ingredients (first six ingredients, through cocoa powder) in large bowl.
  2. In a separate bowl, whisk together brown sugar, melted coconut oil, eggs, milk, vanilla, pureed pumpkin.
  3. Add wet ingredients to the dry ingredients and whisk until just combined (do not over mix). (Optional: Stir in chocolate chips.)
  4. Cook according to waffle iron instructions. Mine takes about 3 1/2 minutes for each batch.

Notes

Freezer Meal Instructions: To Freeze: Place cooked and cooled waffles into a freezer bag with sheets of waxed paper separating the layers. To Prepare: When ready to eat, stick frozen waffles in the toaster on the defrost setting, and you’ve got a fast, healthy breakfast.

Pumpkin waffle on a plate with strawberries and blueberries

Want More Pumpkin Recipes?

With YEARS worth of content and recipes on Thriving Home, it can be easy to forget about some amazing pumpkin recipes that we have shared over the years. Here are our Top 10 Pumpkin Recipes that you simply must try!

Hello Peaches! Make This Pecan Peach Crisp Now.

By Polly Conner

.5Pecan peach crisp dessert. Heaven help me, this fruit bake was delicious. Super easy to make too!

Heaven help me, this was good.

I’m already a sucker for any fruity dessert so add a crispy-pecan crust to the top of fresh-seasonal peaches and I about fall over thinking about it.

I stumbled on this recipe over at Cooking Classy, made a few tweaks along the way, and now have a peach crisp recipe I will use for the rest of my life. Pecan peach crisp dessert. Heaven help me, this fruit bake was delicious. Super easy to make too!

(I don’t have big feelings at all, do I?)

Lets get cooking, shall we?

What puts this recipe over the top is using in-season peaches. In fact, I used less sugar because I seriously had just picked these ripe peaches off of our peach tree. Chop up about 4-5 peaches and give them a stir in some sugar, flour, and lemon juice. Spread them out in a 9×13 baking dish.

Look at them showing off and being all pretty in there.

Pecan peach crisp dessert. Heaven help me, this fruit bake was delicious. Super easy to make too!

The crumble topping is really simple.

Combine flour, oats, brown sugar, a few seasonings, butter, and pecans. Spread them out over the peaches evenly and then pop it all in the oven.

Wait patiently as pure greatness is being created in your oven.

Voila…

Pecan peach crisp dessert. Heaven help me, this fruit bake was delicious. Super easy to make too!

Give it time to cool a bit before eating.
Pecan peach crisp dessert. Heaven help me, this fruit bake was delicious. Super easy to make too!

Scoop some in a bowl and top with either ice cream or whipped cream. (Thank you Alex, for being my ice cream scooping hand model.)

Pecan peach crisp dessert. Heaven help me, this fruit bake was delicious. Super easy to make too!

This dish makes quite a lot so it’s a great one to use for a group.

Pecan peach crisp dessert. Heaven help me, this fruit bake was delicious. Super easy to make too!

Side note: Some people like to remove the skin from peaches for dishes like this but I don’t mind them being in there. They also add a tad more nutrition (because that is totally what you’re concerned about when making a peach crisp, right?)

Pecan peach crisp dessert. Heaven help me, this fruit bake was delicious. Super easy to make too!

Pecan peach crisp dessert. Heaven help me, this fruit bake was delicious. Super easy to make too!

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Pecan Peach Crisp

  • Author: Thriving Home
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 8 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Description

This pecan peach crisp dessert is delicious. The key to incredible flavor is to use peaches at their peak of freshness.


Ingredients

  • Peach Filling
  • 45 peaches, cored and diced into wedges
  • 1 tablespoon lemon juice
  • 1/8 cup sugar (up this to 1/4 cup if your peaches aren’t ripe)
  • 1.5 tablespoons whole wheat flour
  • Topping
  • 3/4 cup whole wheat
  • 3/4 cup old-fashioned oats
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 3/4 cup packed brown sugar
  • 10 tablespoons butter, cold and diced into 1/2-inch cubes
  • 1/2 cup chopped pecans

Instructions

  1. Toss peaches with lemon juice, sugar, and flour until well coated.
  2. For the topping, combine flour, oats, salt, cinnamon, nutmeg, ginger, and brown sugar.
  3. Using either a pastry cutter or your hands, cut in the butter until everything is crumbly.
  4. Stir in pecans.
  5. Bake at 350 for about 40 minutes.
  6. Serve with whipped cream or ice cream!

Whole Wheat Chocolate Chip Cookies: BEST EVER Soft Batch Version

By Rachel Tiemeyer

A perfect Whole Wheat Chocolate Chip cookie does exist!

Whole wheat cookies on a baking sheet and plate

Yes, it is true. A real food, whole wheat version of a soft, chewy chocolate chip cookie does exist! I’ve searched high and low and baked many failures over the years. But, this one. Oh, this one. It works.

Whole wheat cookies on a plate

In fact, just to prove my point: My farm boy husband, whose mom is a fabulous baker, straight up told me, “These taste just like mom’s.” I didn’t tell him that they don’t have shortening or white flour in them. That’s just our secret, k?

A whole wheat cookie broken in half

Here’s the deal. To make this cookie taste just like the white flour version, you MUST buy a variety of whole wheat called “White Whole Wheat”. It’s a softer, less grainy whole wheat variety that still retains all the nutrition of the one you’re used to (typically hard red wheat). White Whole Wheat is becoming more and more prevalent in stores. Although King Arthur has a version that’s delicious, I’ve bought the off-brand and it works well too. So buy it in store or order online to have on hand for all your baked goods.

Stack of whole wheat cookies

Now on to the recipe that I tweaked from my America’s Test Kitchen cookbook, The New Best Recipe, a must-have cookbook in my summation. Feel better about making this soft batch whole wheat chocolate chip cookie!

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A perfect Whole Wheat Chocolate Chip cookie does exist! These are the best soft batch ones ever.

Soft Batch Whole Wheat Chocolate Chip Cookies

  • Author: Thriving Home
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 2 dozen small cookies 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

These are the BEST EVER soft batch, whole wheat cookies. They include all real food ingredients but retain the flavor and texture of the classic version.


Ingredients

  • 2 cups plus 2 tablespoons white whole wheat flour (this wheat variety is very important!)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until just warm
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 1 large egg, plus 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 11 1/2 cups semisweet chocolate chips

Instructions

  1. Preheat to 325 degrees F. Line two large baking sheets with parchment paper or cooking spray.
  2. In a mixing bowl, whisk together the flour, baking soda, and salt.
  3. In a separate bowl, whisk together the butter and sugars until thoroughly blended. Beat in the eggs and vanilla until combined.
  4. Add dry ingredients into the wet ingredients and stir until combined. Stir in the chocolate chips.
  5. Scoop a heaping tablespoon per cookie and roll in a ball. Place dough balls on lined sheet pan, spacing them out so they won’t touch when baked.
  6. Bake until the cookies are light golden brown, the outer edges start to harden, and the middle is still soft and puffy, about 15 minutes or so. Note: If baking two sheet pans of cookies at a time, be sure to rotate top and bottom and turn them front to back halfway through the cooking time.
  7. Let cookies cool slightly on the pan and then transfer to a cooling rack using a metal spatula.

(Healthy and Delicious!) Pumpkin Muffins With a Crumble Topping

By Polly Conner
A delicious pumpkin muffin recipe. I love that this recipe uses the whole can of pumpkin. The crumble topping puts it over the top! Double this and freeze one batch for the future--you'll want lots!

I have a new addition to my favorite fall recipes. These pumpkin muffins are soooo good. I wish I would have doubled the recipe to have some to freeze and eat later. They are going fast around these parts. The muffins are hearty, flavorful, packed with nutrition, and fall tastes. Simply wonderful.

To be honest, I wasn’t even planning on blogging about these. Since we already have a few pumpkin muffin recipes (Banana Pumpkin Muffins & Pumpkin Chocolate Chip Muffins), I wasn’t looking for another one to add to the blog. However, after I tried it I told Rachel that it was too good not to share.

When I stumbled on the recipe I saw that it had lots of healthy ingredients like wheat flour, oats, a whole can of pumpkin, and coconut oil. I ended up subbing 1/4 of my wheat flour with ground flax seed. (Why eat flax seed?) I also ended up making some other substitutions based on what I had in my spice cabinet. The end result? I said it already, simply wonderful.

A delicious pumpkin muffin recipe. I love that this recipe uses the whole can of pumpkin. The crumble topping puts it over the top! Double this and freeze one batch for the future--you'll want lots!

And just in case you need a little more convincing that these muffins are a bit coveted around our house, I have photographic evidence. I had a “helper” when staging the photo of these muffins. Those little hands were all too eager to get one in their possession.

A delicious pumpkin muffin recipe. I love that this recipe uses the whole can of pumpkin. The crumble topping puts it over the top! Double this and freeze one batch for the future--you'll want lots!
A delicious pumpkin muffin recipe. I love that this recipe uses the whole can of pumpkin. The crumble topping puts it over the top! Double this and freeze one batch for the future--you'll want lots!

The only thing I might do differently with my next batch is double the crumble topping. But that’s probably because I have a sweet tooth. Other than that, this recipe is going AS IS in the regular rotation.

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Pumpkin Muffins with Crumble Topping

  • Author: Thriving Home
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 18 muffins 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

A delicious pumpkin muffin recipe. I love that this recipe uses the whole can of pumpkin. The crumble topping puts it over the top! Double this and freeze one batch for the future–you’ll want lots!


Ingredients

Muffin Batter:

  • 1½ cups whole wheat flour
  • 1 cup all-purpose flour
  • ½ cup oats (quick oats work fine)
  • 3 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1½ cups pumpkin puree (1 can of pure pumpkin)
  • 1 cup sugar (preferably unrefined/raw)
  • ⅔ cup oil (preferably avocado oil or melted coconut oil)
  • ½ cup applesauce
  • 3 eggs
  • 1 tsp vanilla

Crumble Topping:

  • 2 tablespoons butter, softened
  • ¼ cup brown sugar
  • 1/4 cup oats
  • 2 tablespoons whole wheat flour

Instructions

Make It Now:

  1. Preheat oven to 350°F. Grease or line 18 muffin cups with paper liners. Also could use mini muffins or square muffin tins for mini-bread loaves.
  2. Combine the flour, oats, spices, baking soda, baking powder, and salt together in a bowl.
  3. Whisk pumpkin puree, sugar, oil, applesauce, eggs, and vanilla extract together in a separate large bowl.
  4. Stir flour mixture into pumpkin mixture; mix well.
  5. To make the crumble topping, mix brown sugar with butter in a bowl until creamy and smooth. Mix in oats and 2 tablespoons flour, using a fork, into sugar-butter mixture until topping is crumbly.
  6. Pour the batter into the prepared muffin tins until about 2/3 full. Sprinkle each muffin with crumble topping.
  7. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 15-20 minutes. To check for doneness, insert a tooth pick and if it comes out clean then muffins are done. (Freezing instructions begin here.)

Freeze For Later: Bake muffins as directed in recipe. Let cool completely. Then place in a gallon-sized freezer bag or container, seal tightly, and store for up to 3 months. 

Prepare From Frozen: Thaw muffins in the refrigerator or warm in the microwave.

Want more pumpkin recipes?

With YEARS worth of content and recipes on Thriving Home, it can be easy to forget about some amazing pumpkin recipes that we have shared over the years. Here are our Top 10 Pumpkin Recipes that you simply must try!

collage image of top 10 pumpkin recipes

Banana-Blueberry-Oatmeal Bread Recipe {Freezer Meal}

By Polly Conner


Banana blueberry bread with oats. Simple and delicious breakfast idea. A freezer friendly breakfast too!

Talk about some yum-yum in the tum-tum! In a hunt for banana bread recipes, I stumbled on this recipe from Cooking Light. Since the recipe called for grits, I almost didn’t make it. However, after consulting Rachel and doing a little research, I realized I could replace the grits with oatmeal. I made a few other tweaks and came out with two delicious loaves of bread that I’ve been enjoying in the mornings.

Banana blueberry bread with oats. Simple and delicious breakfast idea. A freezer friendly breakfast too!

It’s hearty. It’s healthy. It’s sweet. It’s delish. I made an extra loaf so I could freeze it for later. They are both already gone. Oops.

Here’s the recipe:

Banana Blueberry Oatmeal Bread

Swing by our recipe index for other great breakfast ideas!

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Banana-Blueberry-Oatmeal Bread Recipe {Freezer Meal}

  • Author: Thriving Home
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf 1x
  • Category: Bread
  • Method: Baked
  • Cuisine: American

Description

You will want to try this banana blueberry bread. It is hearty. It’s healthy. It’s sweet. It’s delicious. Bake a second loaf to store in the freezer.


Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 3/4 cup uncooked oats
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3 tablespoons canola oil (can also sub with real butter or coconut oil)
  • 1 cup mashed ripe banana
  • 3/4 cup blueberries
  • 2 large eggs, lightly beaten
  • Cooking spray

Instructions

  1. Preheat oven to 350°.
  2. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, oats, sugar, salt, baking powder, and baking soda in a large bowl; make a well in center of mixture.
  3. Combine oil, banana, blueberries, and eggs; add to flour mixture. Stir just until moist.
  4. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray.
  5. Bake at 350° 1 hour or until a wooden pick inserted in center comes out clean.
  6. Cool bread in pan 10 minutes on a wire rack.
  7. Remove bread from pan, and cool completely on wire rack.

Notes

Freezer Meal Instructions:

To Freeze:
Bake bread as directed in recipe. Let cool completely. Once cool, cut in slices. Place in freezer safe bag or container. Store for up to 3 months.

To Prepare:
Remove desired number of slices from freezer. Warm them in the refrigerator overnight (great if you’re thawing the whole loaf) or for a few seconds in the microwave (perfect for just a slice or two).

Pumpkin Protein Waffles {Freezer Meal}

By Rachel Tiemeyer

Pumpkin Protein Waffles are an easy breakfast idea your family will love. They are crispy on the outside yet moist throughout and make a great healthy freezer meal. A delicious way to get more protein and nutrition into your breakfast!

pumpkin protein waffles

These perfectly crisp, yet light pumpkin waffles were an accident gone right.  They started out as whole wheat pumpkin pancakes using my Sweet Potato Pancake recipe.

You know how I like to tweak recipes, though. I was out of whole wheat flour, so I subbed almond meal (ground almonds). Almond meal is a great way to add protein, calcium, and minerals into any baked good.  You can sub up to 50% of flour with it.  My other changes to the original pancake recipe were using pumpkin in lieu of sweet potato (but I put in more than called for) and coconut oil in place of butter. But, all of these changes made for healthy but gooey-in-the-middle-and-easily-burned pancakes.  🙁

So, halfway through the double batch of nastiness, a light bulb went off.  I decided to fire up the waffle iron. Low and behold, I found out that this batter made the perfect healthy pumpkin waffles!  They were moist, flavorful and passed the husband taste test with flying colors (a small feat).  I hope you enjoy this happy accident as much as we did.

pumpkin protein waffle on a plate with strawberries

You can usually find almond flour in the health food section at your grocery story. If you want it delivered to your door, you can find the link to the almond flour I use in our Top 10 “Health Food” Amazon Prime Favorites.

Enjoy!

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Pumpkin Protein Waffles {Freezer Meal}

  • Author: Thriving Home
  • Prep Time: 15 minutes
  • Cook Time: 4 minutes
  • Total Time: 19 minutes
  • Yield: 16 square waffles 1x
  • Category: Breakfast
  • Method: Waffle Iron
  • Cuisine: American

Description

Pumpkin Protein Waffles are crispy on the outside yet moist throughout. A delicious way to get more protein and nutrition!


Ingredients

  • 1 cup unbleached all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup almond meal (ground almonds)
  • 4 teaspoons baking powder
  • 2 tablespoons sugar (I prefer coconut sugar or sucanat)
  • 1 teaspoon cinnamon
  • pinch nutmeg
  • 1/4 teaspoon salt
  • 2 1/2 cups almond milk (or any other kind of milk)
  • 4 teaspoons melted virgin coconut oil
  • 2 eggs
  • 1 cup pureed pumpkin (1/2 a can)
  • 1 teaspoon vanilla

Instructions

  1. In a large bowl, combine all dry ingredients (flour through salt).
  2. In a separate bowl, whisk together the wet ingredients (milk through vanilla).
  3. Pour wet ingredients into the dry and stir just until combined.
  4. Let the batter rest for about 5 minutes.
  5. Grease a hot waffle iron and pour about 1/3 cup batter per 4-inch waffle. Cook each batch according to waffle iron directions (mine took about 4 minutes.)

Notes

Freezer Meal Instructions:
To Freeze:
Cook waffles on waffle maker as directed. Place waffles on a baking sheet (that’s covered in parchment or waxed paper) in a single layer. Flash freeze the waffles long enough for them to be solid. Then place in freezer safe bag or container separating each layer of waffles with waxed paper. Freeze up to 3 months.

To Prepare:
Thaw waffles in fridge or warm slightly in microwave. You can warm them in toaster or microwave.

Peanut Butter and Jelly Muffins: A Healthy After School Snack Idea! {Freezer Meal}

By Rachel Tiemeyer

Try this healthy and unique spin on a muffin. These treats are full of whole grains, fiber, healthy fats, vitamins and even some veggies!

Here’s a healthy and unique spin on a muffin. These treats are full of whole grains, fiber, healthy fats, vitamins and even some veggies!

Try this healthy and unique spin on a muffin. These treats are full of whole grains, fiber, healthy fats, vitamins and even some veggies!They can make a great after school snack or used for a healthy breakfast. The inspiration for these muffins came from The Sneaky Chef by Missy Chase Lapine. They turned out moist and tasted like peanut butter cookies (but with with a muffin texture) with a hint of sweetness. I found it extra yummy to add a little jam to mine before eating.

Peanut Butter and Jelly Muffins

Try this healthy and unique spin on a muffin. These treats are full of whole grains, fiber, healthy fats, vitamins and even some veggies!

Makes: 15 large muffins

  • 1/3 c wheat germ (or ground flax would work)  (Why eat flaxseed?)
  • 1/3 c ground flaxseeds (or wheat germ would work)
  • 2/3 c whole wheat flour
  • 2/3 c unbleached all purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 large eggs
  • 1/2 cup brown sugar
  • 1/2 cup melted coconut oil
  • 1 1/2 c berry and sweet potato puree (see recipe below)
  • 1 1/2 c organic/natural peanut butter
  • 8 heaping teaspoons organic jam (I used blueberry)

Preheat oven to 350 degrees and spray a muffin tin well with cooking spray (or use muffin liners).

In a mixing bowl, whisk together wheat germ, flax, and both flours, baking powder, baking soda, and salt; set aside.  In another large bowl, whisk together the eggs and sugar until well combined, then whisk in oil, Berry/Sweet Potato Puree, peanut butter, and jam.  Fold the dry ingredients into the wet until flour is just moistened (don’t over-mix or the muffins will be dense).

Scoop batter evenly into muffins tins.

Bake for about 23-27 minutes, until the tops are golden brown.

Berry and Sweet Potato Puree Recipe:

Combine these ingredients in a blender until smooth:

– 1 banana (I used a frozen one that was getting overripe)
– 1/4 cup carrot juice (or milk would work)
– about 1-1 1/2 cups frozen or fresh berries (I used organic strawberries and blueberries)
– 1/2 cup organic sweet potato puree (I used the canned puree, but you could cook a sweet potato and use the flesh)

Note: You could use other berries or pumpkin puree. You can also change up the amounts of berries vs. potato puree, as long as you end up with the same amount of puree.  

Be sure to freeze the extras, so you can have healthy snacks or breakfast options on hand.

Try this healthy and unique spin on a muffin. These treats are full of whole grains, fiber, healthy fats, vitamins and even some veggies!

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Peanut Butter and Jelly Muffins: A Healthy After School Snack Idea!

  • Author: Thriving Home
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 15 muffins 1x
  • Category: Bread
  • Method: Baked
  • Cuisine: American

Description

Try this healthy and unique spin on a muffin. These treats are full of whole grains, fiber, healthy fats, vitamins and even some veggies!


Ingredients

  • 1/3 cup wheat germ (or ground flax would work) (Why eat flaxseed?)
  • 1/3 cup ground flaxseeds (or wheat germ would work)
  • 2/3 cup whole wheat flour
  • 2/3 cup unbleached all purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 large eggs
  • 1/2 cup brown sugar
  • 1/2 cup melted coconut oil
  • 1 1/2 cup berry and sweet potato puree (see recipe below)
  • 1 1/2 cup organic/natural peanut butter
  • 8 heaping teaspoons organic jam (I used blueberry)

Berry and Sweet Potato Puree Recipe:

  • Combine these ingredients in a blender until smooth: 1 banana (I used a frozen one that was getting overripe), 1/4 cup carrot juice (or milk would work), 1-1 1/2 cups frozen or fresh berries (I used organic strawberries and blueberries), 1/2 cup organic sweet potato puree (I used the canned puree, but you could cook a sweet potato and use the flesh)

Instructions

  1. Preheat oven to 350 degrees and spray a muffin tin well with cooking spray (or use muffin liners).
  2. In a mixing bowl, whisk together wheat germ, flax, and both flours, baking powder, baking soda, and salt; set aside.
  3. In another large bowl, whisk together the eggs and sugar until well combined, then whisk in oil, Berry/Sweet Potato Puree, peanut butter, and jam.
  4. Fold the dry ingredients into the wet until flour is just moistened (don’t over-mix or the muffins will be dense).
  5. Scoop batter evenly into muffins tins.
  6. Bake for about 23-27 minutes, until the tops are golden brown.

Notes

Freezer Meal Instructions:

To Freeze:
Bake muffins as directed. Once cool, place muffins in freezer safe bag or container. Store for up to three months.

To Prepare:
Thaw muffins overnight in refrigerator or warm briefly in microwave.