Quick Bread – Page 4

Black and Blue Banana Muffins. {clean eating}

July 16, 2013 by Knead to Cook Filed Under: Breads, Breakfast, Brunch, Desserts, Muffins, Quick Bread, Snacks, Vegetarian, Yogurt 8 Comments

This was my second attempt at making a “clean” muffin meaning no refined sugars or oils. The first batch wasn’t a failure but it was too boring and dry. I needed to get more creative and that is just what I did! I also added protein to these with the addition of Greek yogurt (I used Chobani honey) and that kicked the muffin flavor up a notch. I used berries I had on hand (black and blue) and added a banana for extra moisture. These are so good! Guilt free. No sugar. No oils. Kids to adults – everyone loved these!
[Read more…]

— Knead to Cook

Healthy Carrot Date Coconut Muffins.

June 10, 2013 by Knead to Cook Filed Under: Breads, Brunch, Muffins, Quick Bread, Vegetarian 12 Comments

I love healthy muffins! These are packed with great ingredients without all the guilt of fat-ladened traditional muffins. The Medjool dates add a bit of sweetness (think of raisins in muffins), the carrots add some great texture and the coconut oil and flakes is a double whammy of flavor! Plus using coconut oil is so much healthier for your heart than tradition butter. I promise you will be reaching for these every time you sit with a cup of coffee or tea. Also great for a breakfast substitute.
[Read more…]

— Knead to Cook

Cherry Almond Chobani Flax Muffins.

May 28, 2013 by Knead to Cook Filed Under: Breads, Breakfast, Muffins, Quick Bread, Snacks, Vegetarian, Yogurt 4 Comments

Once again, my trip to the Farmer’s Market, on this very rainy day, dictated what I would create and post here today. Cherries were everywhere and I couldn’t be happier. I purchased about 5 lbs and couldn’t wait to get home to whip up some delicious muffins for snacking. I always love to make a snack to have on my counter for the kids, husband or father to grab when they’re hungry. It also will serve as a treat in lunches if the kids so desire. These are light, packed with protein and fiber. I do recommend you buy a good cherry pitter – I love OXO version – it makes cherry season much easier when snacking, baking and cooking.

[Read more…]

— Knead to Cook

Cookie Butter Chobani Banana Bread.

May 13, 2013 by Knead to Cook Filed Under: Breads, Brunch, Cookies, Quick Bread, Valentine's Day, Vegetarian, Yogurt 4 Comments

I always have a lot of bananas on hand. I eat several a day. But by the time Monday rolls around, I’m feverishly cleaning out my fruits and veggies to prepare for my Farmer’s Market trip tomorrow morning. While out walking Sam (our dog) I thought COOKIE BUTTER! Why not?! Okay so not everything I make is crazy healthy, although this bread isn’t THAT indulgent and has NO sugar in it except for the cookie butter and cookie fragments.

This is a special week, my daughter turns 12 and I wanted to make recipes all week that I know are favorites or creations that she will flip over. Extra bonus…. my teeny tiny almost 12 year old is finally going through a growth spurt and eating like a champ. This bread will send her over-the-top, along with the rest of my family. {my thought process.}

[Read more…]

— Knead to Cook

Lemon Blueberry Quinoa Bread with Chobani.

April 9, 2013 by Knead to Cook Filed Under: Breads, Breakfast, Quick Bread, Snacks, Yogurt 10 Comments

Today at the Farmer’s Market I picked up several lemons and packages of blueberries with the hope of whipping up a batch of bread this morning. The sun is shining, the weather is gloriously warm and I thought it would be a lovely treat for my family. I opted to add some cooked quinoa (tri-color) that I had in the fridge for extra protein. It is perfection! [Read more…]

— Knead to Cook

Zucchini Carrot Chobani Muffins.

April 1, 2013 by Knead to Cook Filed Under: Breads, Breakfast, Quick Bread, Vegetarian, Yogurt 3 Comments

These muffins are a take-off on another carrot recipe I make. I bought some zucchini and thought it would be good to sneak some extra veggies into my family’s snack this week. The muffins are super moist, protein-packed and heavenly. No added oils to weigh them or you down! A must try for a lunch box snack, breakfast or after-school snacking idea.

Ingredients:

1 1/4 cups of All-Purpose Flour (King Arthur Flour is preferred)
1 cup of whole wheat flour (again KAF)
1.5 teaspoon of ground cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon of baking powder
1 cup of vanilla Chobani yogurt (or plain Chobani)
2 eggs
1/3 cup of unsweetened applesauce (I used peach apple)
1/2 cup of light brown sugar
1 teaspoon vanilla extract
1 cups of shredded carrots (I used organic)
1 small/medium sized zucchini (shredded)
Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain.

Directions:

Preheat the oven to 350 degrees. Spray your pan (mini loaf, loaf or cupcake pan) with baking spray with flour and set aside.

In a mixing bowl, combine the flours, spices, salt and soda and powder.

In your stand mixer, blend the yogurt, eggs, applesauce, brown sugar, extract and zucchini and carrots. Then add the dry mixture. Blend without over-mixing. Scoop into your prepared vessel. Baking times will vary. Muffins will take about 18-20 minutes, loaves will take 25-30 minutes. When an inserted toothpick comes out clean, they are ready!

— Knead to Cook

Pumpkin Oatmeal Chobani Muffins.

March 25, 2013 by Knead to Cook Filed Under: Breads, Desserts, Holiday Baking Ideas, Muffins, Quick Bread, Valentine's Day, Vegetarian, Yogurt 1 Comment

Today is a snowy, rainy, basically icky kind of Monday. After I ran and got my daughter to school, I figured I would start baking. I need to bake for a school event on Wednesday and I’m quite busy tomorrow so I wanted to get a jump on it. I made this recipe (doubled it) half with loaves and the remaining in these cute muffin cups. Either way would work!

Ingredients:

1/2 cup of Smart Balance or butter, softened
1/3 cup of sugar
2 eggs
1 teaspoon of vanilla extract
1 cup of all-purpose flour (I use King Arthur)
1/2 cup of unbleached white whole wheat flour (King Arthur)
1/2 cup of rolled oats
1 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of pumpkin puree
1/2 cup of vanilla Chobani yogurt
1 teaspoon of ground cinnamon
1/2 teaspoon nutmeg
Optional: Chocolate chips
Nuts

Directions:

Preheat your oven to 350 degrees. Spray your pans/cups etc. with baking spray with flour. Set aside.

In your stand mixer, blend sugar and butter until fluffy. Add the eggs and vanilla. In a separate bowl whisk the flour, oats, baking soda and salt together. Add to the butter mixture. Then add the pumpkin puree, Chobani, cinnamon and nutmeg. Blend well and scrape the sides down and mix again.

For the chocolate chip version. Pour 1/2 of the well with chocolate chips and then top with additional batter (fill 3/4 of the way filled). Add more chocolate chip and mix with a knife gently.

For the plain version: Spoon the batter into the well 3/4 of the way filled.

Muffins: Bake for 18-20 minutes.

Mini loaf pans: 20-24 minutes.

Full loaf pan: 26-30+ minutes. To ensure that the loaf is completely cooked through (or any method you decide to use) insert a toothpick and if it comes out clean, it’s cooked throughout.

— Knead to Cook

Carrot & Toasted Coconut Bread (or muffins).

March 18, 2013 by Knead to Cook Filed Under: Breads, Breakfast, Quick Bread, Snacks, Vegetarian 12 Comments

My daughter has been devouring carrots lately and I thought I would make some bread for her to snack on or have for a quick breakfast option. This recipe has no added fat, which makes it even better but wait – I did add some non fat Chobani for extra protein for muscle recovery.

Ingredients:

1 1/4 cups of All-Purpose Flour (King Arthur Flour is preferred)
1 cup of whole wheat flour (again KAF)
1.5 teaspoon of ground cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon of baking powder
1 cup of vanilla Chobani yogurt (or plain Chobani)
2 eggs
1/3 cup of unsweetened applesauce
1/2 cup of light brown sugar
1 teaspoon vanilla extract
2 cups of shredded carrots (I used organic)
1/2 cup of toasted coconut
Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain.

Directions:

Preheat the oven to 350 degrees. Spray your pan (mini loaf, loaf or cupcake pan) with baking spray with flour and set aside.

In a mixing bowl, combine the flours, spices, salt and soda and powder.

In your stand mixer, blend the yogurt, eggs, applesauce, brown sugar, extract and carrots. Then add the dry mixture. Blend without over-mixing. Then add the coconut and blend one last time. Scoop into your prepared vessel. Baking times will vary. Muffins will take about 16-18 minutes, loaves will take 24-30 minutes. When an inserted toothpick comes out clean, they are ready!

— Knead to Cook

Crunchy Peanut Butter Muffins.

October 29, 2012 by Knead to Cook Filed Under: Breakfast, Muffins, Quick Bread, Vegetarian 4 Comments

Baking up a storm today as hurricane Sandy is starting to make her presence known here in Pennsylvania. I wanted to make a lot of snacks for my family that didn’t require refrigeration in case power went out. These are a fun, crunchy muffin that is perfect for breakfast or a snack. Great for lunch boxes too! I made one batch with chocolate chips and one without (my husband is allergic). Customize them and make them your own.

Ingredients:

2 cups of all-purpose flour
1/2 cup of sugar
2.5 teaspoons of baking powder
1 teaspoon of flax seed meal
1/2 teaspoon of salt
1/2 cup of crunchy peanut butter
1/4 cup of creamy peanut butter
1 cup of almond milk
2 tablespoons of butter
2 eggs
1/2 cup dark chocolate chips (optional)

Directions:

Preheat your oven to 375 degrees. Spray or line your muffin tins. Set aside.

Into your stand mixer, add the flour, sugar, powder, flax seed and salt. Blend. Add the peanut butters. Blend again. Then add the remaining ingredients. Mix until just blended. Scoop the batter (3/4 full) into each well. Bake for 12-16 minutes or until golden brown. I used a mini muffin pan. Adjust the baking time for larger size muffins.

— Knead to Cook

Peanut Butter Banana Chobani Chocolate Chip Bread.

October 3, 2012 by Knead to Cook Filed Under: Quick Bread, Snacks, Valentine's Day, Vegetarian 6 Comments

I was so happy to finally find my favorite chocolate chips at my local grocery store. They’ve been sold out for about 3 months and after faithfully checking, every time I walk in the store, I was elated! 9 bags were on the shelf and I purchased 8. Happy dance shall commence! So I wanted to make something fun, different and tasty with them. What better to go with chocolate than peanut butter? It’s like a warm peanut butter cup in bread form. Yum!

Ingredients:

1/2 cup of butter, softened (I used I Can’t Believe It’s Not Butter)
1/2 cup of sugar
2 eggs
1 teaspoon of vanilla extract
1 1/3 cup of flour
1 teaspoon of baking soda
1/2 teaspoon of salt
1/2 cup of peanut or any other nut butter you prefer
1/2 cup of vanilla Chobani yogurt
2 ripe bananas
1 teaspoon of ground cinnamon
1/2 Chocolate chips

Directions:

Preheat your oven to 350 degrees. I made this recipe for mini loaf pans. Whatever you use – spray with nonstick baking spray and set aside.

In your stand mixer, blend sugar and butter until fluffy. Add the eggs and vanilla. In a separate bowl whisk the flour, baking soda and salt together. Add to the butter mixture. Then add the peanut butter, Chobani, bananas and cinnamon. Blend well and scrape the sides down and mix again. Mix the chocolate chips by hand.

Bake for 40-45 minutes or until a toothpick inserted comes out clean. Let cool completely and slice and enjoy!

— Knead to Cook