Kat’s Kitchen: Refined Flour & Sugar Free Blueberry Muffins

Reminiscing over blueberry season…luckily for me, I stocked up at the blueberry farm this past summer, so I have tons of frozen berries to put to good use.

…And so I am sharing my refined flour, refined sugar, and artificial sweetener FREE blueberry muffins. You guys, I am not kidding…these are the BEST muffins I have ever made. You gotta try them!

In this recipe, I use several of my baking hacks from last week’s blog–check it out here. 

Below is a step-by-step recipe demonstration video to show you how simple this recipe is. Enjoy muffins for breakfast or a mid-day snack! Full, printable recipe below video.

 

 

Refined Flour & Sugar Free Blueberry Muffins

  • Servings: 10 muffins
  • Difficulty: easy
  • Print

IMG_5385

Ingredients:

  • 1 medium ripe banana, mashed
  • 3/4 cup unsweetened original almond milk
  • 1 tablespoon vanilla
  • 1/3 cup unsweetened applesauce
  • 1 tablespoon maple syrup
  • 1/2 cup almond flour
  • 1/2 cup oat flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • dash of cinnamon
  • 1/2 cup unsweetened coconut flakes
  •  1 cup frozen blueberries

Directions:

  1. Preheat oven to 375 degrees.
  2. Mash 1 ripe banana in mixing bowl. Add almond milk, vanilla, unsweetened applesauce, and maple syrup and combine well.
  3. In a separate bowl, combine almond flour, oat flour, baking powder, salt, cinnamon, and unsweetened coconut flakes. Tip: I used whole almonds & old fashioned oats and blended until flour-like consistency–it is cheaper than purchasing pre-ground at the grocery store.
  4. Combine wet & dry ingredients and mix–try not to over-mix to prevent tunneling (air pockets in muffin).
  5. Fold in blueberries.
  6. Spoon in 2 tablespoons in greased muffin tins.
  7. Top with extra blueberries and coconut flakes.
  8. Bake at 375 degrees for 30-40 minutes. ***Muffins are done when cooked all the way through.
  9. Store in refrigerator for up to 1 week.
  10. Enjoy for breakfast or mid-day snack!

 

I hope you all are enjoying the cooking demos. Cooking, baking, and developing recipes are therapeutic for me, so I want to share my passions with you! Don’t forget to tag me in your creations!

 

 

Until Next Time,

Happy Chewing!

Katrina Detter, RD, LDN

Registered Dietitian Nutritionist

Follow me on social media!

Facebook, Pinterest, YouTube: Live Better with Kat Detter

Instagram: @betterwithkatdetter_rd

 

Pickin’ Up Pawpaws

Put ’em in your pocket…

Texture like a ripe avocado, mouthfeel of a banana, and taste of mixed tropic fruit, this “hillbilly mango” is native to 26 states in North America ranging from northern Florida all the way up to Ontario, Canada and go as far west as Nebraska.

Also called the “poor man’s banana”, this indigenous fruit provided nutrient dense food for wild animals, Native Americans, and even European explorers and settlers back in the day. Pawpaws are still cropped in the US today and enjoyed in many rural areas. They bloom in the spring and then harvested in late August through mid October, making pawpaws a seasonal fall crop.

Several years ago, my father planted some pawpaw trees on his farm in Western North Carolina, and this year they are producing gobs of fruit. The first time I tried a pawpaw, I did not really know what to think…the texture was like a very ripe avocado but flavor was like an earthy banana with a faint taste of mango and blueberry…weird combo, right? It is by no means a favorite fruit of mine (doesn’t even make my top 10), but it is still fascinating to learn about fruits our ancestors cultivated and ate for proper nutrition.

That brings me to the nutrient facts of a pawpaw! Pawpaws are fruit, so they are full of similar nutrients like a banana, however they are higher in protein and fat content.  One pawpaw has 80 calories, 1.2 grams of fat, 18.8 grams of carbohydrate, and 2.6 grams of dietary fiber.

Pawpaws contain 1.2 grams of complete protein…that’s right! Pawpaws contain all of the essential amino acids our bodies need. Pawpaws are one of the few plants that contain all essential amino acids. Other complete protein plants include soy and quinoa…that is what makes this fruit so unique and interesting!

Now, of course you can eat this fleshy plant raw off the tree, but there are numerous other ways to utilize this fruit! The fruit is ripe when it becomes soft on the tree and can be eaten right away or stored in a refrigerator up to one week. It is a little difficult to process as it contains many big, black seeds, but I found that peeling the fruit with a knife and pressing it through a strainer works well. At that point, you can use the flesh in baked goods or freeze it for a later use. Because the fruit is naturally fatty and creamy, it would make a great base for a smoothie or custard.

When my dad gave me pawpaws last week, I had to get in the kitchen and experiment!  I ended up making “Pawpaw-Nut Muffins” with the recipe below. Try it out and let me know how ya like ’em!


Pawpaw-Nut Muffins

Ingredients

  • 1/3 cup pitted and chopped dates
  • 1/3 cup unsweetened dried cranberries
  • 1 cup unsweetened applesauce
  • 3 tablespoons of honey
  • 1 cup water
  • 1 cup old fashioned oats
  • 1 cup of all purpose flour
  • 2 eggs
  • 1 teaspoon baking soda
  • 1/2 cup smashed pawpaw fruit (1 large pawpaw)
  • 3/4 cup of nuts (I used English walnuts)
  • baking spray

Directions:

  1. In a saucepan, add water, dates, and cranberries and bring to boil. Stir in applesauce and honey and allow to boil for 1-2 minutes. Set aside to cool.
  2. In a blender, pulse together the oats, AP flour, eggs, baking soda, and nuts–roughly. Then pour into a mixing bowl and combine together well, making a dough-like texture.
  3. Mix in the cooled applesauce mixture and pawpaws to dough. Put in refrigerator for 15-30 minutes.
  4. Spray muffin tins and fill with batter 3/4 of the way up, allowing room to rise. Bake at 350 degrees for 25-35 minutes or until cooked all the way through.

What do you think? Are you curious to try a pawpaw now? Check your local farmer’s market to see if they’ve got any in stock and let me know how you like them!

Until Next Time,

Happy Chewing!
Katrina Detter, RD, LDN

References: 
Cooking with Pawpaws. Axonopus affinis. hort.purdue.edu/newcrop/ksu-pawpaw/cooking/html. Accessed September 9, 2018.

 

Benefits of Blueberries

Who else loves blueberries??

blueberries

When I think summer, I think “summer harvest” including squash, zucchini, watermelon, cantaloupe, and even okra…but, blueberries definitely steal the show for me when it comes to summer produce.  Why, you may ask?  How could such a simple berry they have all year long be my favorite?  Well, I grew up on a small-scale farm with over 20 blueberry bushes, so I spend every summer picking gallons upon gallons of blueberries.  Today, I am going to share the nutrition benefits of blueberries with you and give you some FUN ways to enjoy these beauties.

bush

Blueberries have been a huge part of America’s agriculture from the beginning days when Native Americans cropped the land.  They used blueberries not only because they tasted good, but also for medicinal purposes as well as fabric dyes.  Interestingly enough, North Carolina (my home state) is one of the prime locations for blueberry cultivation.  This explains why my father has so many bushes!

blueberrys

 Health Benefits of Blueberries

First off, blueberries are rich with vitamin C, vitamin K, and the mineral manganese.  Vitamin C is great for immunity and skin while vitamin K promotes healthy gut bacteria flora.  My personal favorite nutrient in blueberries is fiber.  Fiber not only promotes satiety (the feeling of fullness after consumption), but also helps ya poo!  There is also a lot of research that shows blueberries as having anti-aging affects and antioxidants to help with cancer prevention.

FUN Ways to Enjoy Blueberries

Blueberries are super versatile and can be enjoyed in many ways.

Ø  Add ½ cup of blueberries (fresh or frozen) into your oatmeal

Ø Blend 1/2 cup of frozen blueberries in smoothies

Ø  Sprinkle on top of salads

Ø  Bake with them! See recipe below

Blueberry-licous Muffins

muffins

Recipe yields 12 muffins.

Ingredients:

  • 2 eggs, preferably room temperature
  • 1 cup of unsweetened applesauce
  • 1/3 cup of honey or maple syrup
  • ¼ cup of canola oil
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of cinnamon (or more if you like the flavor)
  • 2 teaspoons of baking powder
  • ½ teaspoon of baking soda
  • ¼ teaspoon of salt
  • 2 cups of whole wheat flour (you could use AP flour, I just like the added nutrients of WW flour)
  • 2 cups of fresh or frozen blueberries
  • ½ cup of roughly chopped walnuts

Directions:

  1. Preheat your oven to 350 degrees F.  You can line muffin tin with cupcake liners or use baking spray.  Set aside.
  2. In your mixer (or large bowl), add eggs, salt, vanilla, baking powder, and baking soda ensuring that everything has dissolved.  Once all is dissolved, add in your flour and gently fold.  Once flour is gently folded, fold in the blueberries, cinnamon, and walnuts. Do not over mix! *Cooking fact: If you over mix the muffin batter, the muffins could present tunneling, which is small tunnels in the cooked product.
  1. Scoop your batter into the greased muffin tins with a large ice cream scoop.  Bake for 22-25 minutes, checking with a toothpick to ensure they have been cooked all the way through.  Once out of oven, let the muffins rest for a few minutes before transferring to a cooling rack.  Recipe yields 12 muffins.  Enjoy!

Jumpstart your mindful eating journey by downloading my 6 Steps to Mindful Eating guide here – it’s free!

Until Next Time,

Happy Chewing!
Katrina Detter, RD, LDN
Follow me on social media!

References
USDA Harvard Study:
https://www.ars.usda.gov/plains-area/gfnd/gfhnrc/docs/news-2014/blueberries-and-health/