Monday, October 10, 2011

The Everything Muffin

The Everything muffin

Those who know me well, know they will often be offered a muffin at some point during a visit. I do love me a muffin. My current favorite and (Jayne, this ones for you) is this little fella' pictured.

Often I find that muffins are no use for an on the go snack; great in the house, where we can sweep up the crumbs easily, but in the car or anywhere else, a little too messy. This one is different. It maintains it's integrity, but is still soft and moist enough to be very delicious. And, it's healthy to boot; it has no oil or butter in it. Yet it doesn't have that tell tale, rubbery or hard texture, of many healthy muffins. These points make it a great kid snack and particularly when you're on the go. My 4 year old (for only 6 more days...) now takes a packed lunch to school, so these have been a snack feature frequently in the last month. I should add, they freeze exceptionally well.

Are you in yet? If I still haven't convinced you, then here's my last attempt; it's got ooey gooey chocolate chips in it. It doesn't take many chocolate chips to take a healthy muffin from blah to crave-worthy.

The Everything Muffin
based loosely on a Cooking Light recipe

makes 18 muffins


1 cup whole wheat pasty flour
1/2 cup all purpose flour
1 cup old fashioned oats
2/3 cup packed brown sugar
1 tablespoon wheat bran
3 tablespoons ground flaxseed
2 teaspoons baking soda
1/4 teaspoon salt
1 cup plain or fat free or low fat yogurt (I prefer to use 0% Greek yogurt)
1 cup mashed ripe bananas ( about 2 bananas)
1 large egg
1 1/2 cups chopped dried cherries or prunes or apricots (or combination of all or your favorites)
1/2 cup chocolate chips

  1. Preheat the oven to 350°F
  2. Place muffin liners in the muffin pans
  3. Place flours, oats, what bran flaxseed, baking soda and salt in a bowl and whisk to combine.
  4. Add the brown sugar and whisk also.
  5. In a separate bowl whisk together the egg, yogurt and bananas
  6. Add the Dry ingredients to the wet and stir until just combined.
  7. Finally stir in the dried fruit and chocolate chips.
  8. Using an ice cream scoop fill the muffin cup to about 2/3 full 
  9. Place in the oven for approximately 20 minutes or until the spring back when touched lightly on top.
  10. Remove the muffins from the pan immediately and cool on a wire rack.
If you wish to freeze them, make sure they are completely cool, then place muffins in a zip-lock bag and into the freezer.


  1. yummy! i'll keep them handy right by my everything bagel. thank you much, blest be :)

  2. Glad you like them, thanks Donnalee

  3. Thank you - have been waiting lol!! Is the whole wheat pastry flour different or can you just use whole wheat?

  4. Jayne, glad to share. Sorry it took me so long! So ww pastry flour gives a more tender muffin. It's readily available now in supermarkets. Try bobs red mill or hodson mill. However you could use regular ww flour. It will just lead to a denser/ firmer muffin. I'll be honest, I haven't tried these with regular ww; you might want to increase the all purpose to 1 cup and only 1/2 cup ww to make a nicer muffin.