Pumpkin Bars

These are super moist because of the pumpkin, and so delicious! I originally made these for my daughter to have for her afternoon snack, but I ended up eating lots myself. And, the next day when I gave them to her again for her snack, she gobbled it up, and ate seconds (me too)!

2/3 cup organic sugar cane
4 tbsp butter, softened
1 14oz can pureed pumpkin
3 egg whites
1/3 cup skim milk
1 1/4 cup spelt flour
1 1/2 cup oats
1 1/2 tsp cinnamon
1/4 tsp each nutmeg and ginger
1/2 tsp baking soda
1/2 tsp salt
2/3 cup dried berries (dried cranberries or raisins will also work)

Preheat oven to 350 degrees.

Lightly spray a 9x 13 inch pan.

Cream together butter and sugar. Add egg white, pumpkin and milk in a medium bowl.

In another bowl mix flour, oats, spices, baking soda and salt. Stir into pumpkin mixture until just blended. Fold in dried berries.

Spread in pan, bake for about 30 minutes.

Raspberry Almond Muffins

I am in a phase where I am trying to find new muffin recipes. This one is modified out of the “Food to Live By” recipe book. My husband loved the hint of orange that is added, and the little bit of sugar sprinkled on the top added a sweet crunch. Frozen raspberries could also be used, I had fresh on hand, so just used those. I made these because we are going away for a few days, and thought these would make a great snack for us to have with us. But, I have a feeling that not many are going to make it with us, they may be eaten before we even leave…

1 ½ cups spelt flour
½ cup organic sugar cane, plus one tbsp for topping (you can add more if you like a sweeter muffin)
2 tsp baking powder
½ tsp baking soda
½ tsp salt
¼ cup egg whites, or one whole egg
1 cup skim milk
¼ cup butter
Zest of one medium orange
¼ cup sliced almonds
¼ cup cococut
¾ cup raspberries

Preheat oven to 375 degrees.

In a large bowl, combine flour, sugar, baking powder, baking soda and salt.

In a medium bowl, mix together egg, milk and butter. Add zest.
Mix the egg mixture into the flour mixture. Once fully combined, fold in almonds, coconut and raspberries.

Pour evenly into a 12 cup muffin tin that has been greased or lined with paper cups. Sprinkle with 1 tbsp sugar (divided onto the 12 muffins, not 1 tbsp on each muffin). Bake for 22 minutes, or until a toothpick comes out clean. Let cool before eating.

Orange Pineapple Muffins

Muffins are my go-to snack. I always have them on hand, and am always trying to find new recipes. Mid-morning, I often have one to tide me over until lunch, although more often than not, my daugher ends up eating most of it, and I get the left-over crumbs...

I came across these ones on a website by The Joy of Cooking, but I changed them so that they are healthier. My husband and I enjoyed them this morning, with a cup of coffee – is there really anything better? It was the perfect start to our day.

Makes about 16 muffins

2 cups spelt flour
¼ tsp salt
¾ tsp baking soda
2/3 cup organic sugar cane
½ cup butter, softened
2 egg whites
¾ cup plain yogurt
1 tbsp orange juice
1 tbsp orange zest
1 14oz can crushed pineapple, drained

Preheat oven to 350 degrees.

In a medium bowl, combine flour, salt and baking soda.

In a large bowl, mix together sugar cane and butter. Add egg whites, and continue to mix. Add yogurt, juice orange zest and pineapple.

Add flour mixture to wet ingredients.

Evenly distribute muffins into muffin cups – makes about 15 in total. Cook for 20 minutes.

For some of the muffins, I added sliced almonds on top before baking them in the oven. I really liked them with the almonds, but they can easily be left off.

Raspberry Jam Muffins

1 ½ cups spelt flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup vanilla yogurt
1 cup milk
½ cup sugar
½ cup egg whites
¼ cup molasses
½ cup wheat bran
1 cup oats
3/4 cup frozen raspberries
1/4 cup raspberry jam

Preheat oven to 400 degrees.

Combine flour, baking powder, baking soda and salt in a medium bowl.

In a large bowl, mix together yogurt, milk, sugar, egg whites and molasses. Once that is combined together, add wheat bran and oats. Add flour mixture and stir just until combined. Gently fold in raspberries.

Line a muffin tin with paper liners. Fill each cup about half full with the muffin dough. Add a small scoopful of jam on top of the dough. Add remaining dough on top of the jam, making sure that the jam is covered fully.

Bake for 20-22 minutes.

Lime Coconut Muffins

2 cups spelt flour
1/2 cup coconut, and another ¼ cup for sprinkling on top of muffins
2 tsp lime zest
½ tsp salt
1 tsp baking soda
½ cup organic sugar cane
1/4 cup butter, melted
1 egg white
¼ cup skim milk
1 cup vanilla yogurt
2 tbsp freshly squeezed lime juice

Preheat oven to 350 degrees

In a large bowl, combine flour, coconut, baking soda and salt.

In a medium bowl combine sugar, butter, egg, milk, vanilla and lime juice. Add to flour mixture.

Evenly divide batter into 12-muffin tin, and top each with coconut.

Cook for 18 minutes.

Apple Sauce Muffins

1 1/4 cups Spelt Flour
1 1/4 cups oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 cup sweetened applesauce
1/2 cup skim milk
1/4 cup organic sugar cane, plus 2-3 teaspoons for the tops of the muffins
1 large egg, lightly beaten
1/2 cup plain or vanilla yogurt
1/2 cup raisins


Preheat oven to 400 degrees

Combine flour, oats, baking powder, baking soda, salt and cinnamon in a large bowl.

In a small bowl, mix together applesauce, milk, sugar, yogurt and egg.

Add applesauce mixture to flour mixture. Add raisins.

Pour evenly into 12-muffin tin. Top each muffin with a sprinkle of sugar.

Cook for 16 minutes.

Pina Colada Muffins

¼ cup egg whites
14 oz can crushed pineapple, drained
½ cup plain yogurt
1/3 cup organic sugar cane, and 2-3 tsp more for topping
¼ cup butter, melted
1 ½ cups spelt flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup Shredded coconut


Preheat oven to 400 degrees

In a medium bowl combine egg, pineapple, yogurt, sugar and butter.

In a small bowl combine flour, baking powder, baking soda and salt.

Add flour mixture to pineapple mixture. Stir until combine – do not over-mix. Add coconut.

Divide batter evenly in greased muffin tin. Top each muffin with a sprinkle of sugar.

Cook for 22 minutes or until a toothpick comes out clean.

Oatmeal and Carrot Muffins

This is modified from the "Everyday Health" website

1 cup skim milk
1 cup oats
2 carrots, grated
1/2 cup sugar
1/4 cup butter
1/4 cup egg whites
1 cup spelt flour
1 tbsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 tsp cinammon
1/2 cup raisins

1. Preheat oven to 400 degrees.
2. In a bowl, combine milk and oats. Set aside.
3. Cream together 1/4 cup of sugar, butter and eggs. Add to oatmeal and milk mixture. Add carrots.
4. In another bowl, combine flour, remaining sugar, baking powder, salt and baking soda. Add to sugar and butter mixture. Add raisins.
5. Bake in a muffin tin that has been sprayed with non-stick spray, or lined with muffin tins for 20 minutes, or until a toothpick comes out clean.

Maple Muffins

1/3 cup melted butter
1/3 cup organic sugar cane
1/2 tsp salt
1 1/4 cup whole spelt flour
2 tsp baking powder
3/4 cup oats
1/2 cup skim milk
1/2 cup maple syrup

Preheat oven to 350.

Cream together butter and sugar. Add salt.

Combine flour and baking powder in another bowl. Add to butter and sugar. Stir in oats, milk and maple syrup.

Bake for 18 minutes.

Fruit Muffins

2 cups spelt flour
⅓ cup organic sugar cane
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
¼ cup fresh orange juice
2 Tbsp vegetable oil
½ tsp vanilla extract
1 cup vanilla yogurt
1 large egg, lightly beaten, or ¼ cup egg substitute
1 cup fresh or frozen raspberries, or any other berries
1 ripe banana mashed
zest of 1 orange

Preheat the oven to 400°F. Lightly coat 12 muffin cups with cooking spray or line with paper muffin liners.

In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.

In another bowl, whisk together the orange juice, oil, banana, zest, yogurt and egg. Add to the dry ingredients and stir just until the dry ingredients are moistened. Do not over mix! Gently fold in the raspberries or other fruit.

Divide the batter among the muffin cups. Bake until golden, about 16 to 18 minutes.

Remove from the pan and let cool on a wire rack. Makes 12 Muffins.

Blueberry Bran Muffins

2 eggs
1 cup milk
½ cup butter, softened
¼ cup molasses
½ cup sugar
1½ cups wheat bran
1½ cups spelt flour
2 tsp baking powder
½ tsp salt
½ tsp baking soda
1 cup blueberries (frozen are fine)

In a large bow, beat together eggs, milk, butter, molasses and sugar until well blended. Stir in bran.

In a small bowl, mix together flour, baking powder, salt and baking soda. Add to egg mixture, stirring just until combined. Stir in blueberries.

Spoon into paper-lined muffin tins. Bake at 400 degrees for 20 to 22 minutes.

Banana Bread

You can also make this recipe into 12 muffins. Cook for approx. 25 minutes, or until a toothpick comes out clean.

2 cups spelt flour
1 tsp each baking powder and baking soda
½ tsp salt
¾ cups organic sugar cane
½ cup egg whites, or two whole eggs
¼ cup butter, softened
3 ripe bananas, mashed
½ cup vanilla yogurt or sour cream
1 tsp vanilla
½ cup dark chocolate chips

Preheat oven to 350

In a medium bowl, combing flour, baking powder, baking soda and salt. Set aside

In a large bowl, beat together sugar, eggs, and butter. Add bananas and yogurt and vanilla. Beat until smooth.

Gradually add flour mixture to banana mixture, beating after each addition. Fold in chocolate chips.

Spoon batter into loaf pan. Place in oven for 55 minutes, or until toothpick comes out smooth.

For an added treat, add ⅓ cup of cocoa powder.

Pumpkin Muffins

1 1/2 cups whole spelt flour
1/2 cup oat bran
2 tsp baking powder
1 tsp nutmeg
1 tsp cinammon
1/8 tsp ground clove
1 tsp baking soda
1/2 tsp salt
1 14oz can pumpkin
1/2 cup milk
1/2 cup honey
1/4 cup butter
1 egg
1 tsp vanilla and oange zest
1/2 cup dark chocolate chps

Preheat oven to 375 degrees.

In large bowl combine flour, bran, baking powder, nutmeg,cinammon, clove, baking soda and salt.

In medium bowl whisk pumpkin, milk, honey, butter, egg and orange zest. Add wet ingredients to dry. Fold in chocolate chips.

Pour batter into 12 cup muffin tin. Bake for 20 minutes or until inserted toothpick comes out clean.

Another variation of this recipe is to add a cream cheese filling. Take 1/2 cup of light cream cheese, mix together with 1 tsp vanilla, and one tbsp sugar. When filling the muffin tin, fill only half way with muffin dough, add a dallop of cream cheese filling, and then fill with remaining muffin dough. Cook for the same amount of time.