If you've been following along, then you know that 2015 was always going to be a BIG year for the Huff household. Not only will I be editing my book this year (Spring 2016 release) and working on my various freelance gigs, we also welcomed a new baby boy into the world. A little bit late, Everett James decided to join us last weekend. Nearly 8lbs of perfection. He has tons of dark hair, his daddy's nose, and the sweetest personality. So far, our favourite new activities include lots of pj's, snuggle sessions, and making faces at each other in the moments that he is actually awake. I won't get into too many details here, but you can follow along for more pics and such over on Instagram.
One baby thing I will be introducing to the blog this year is the series "Baking with Baby." Since this is all new to me, I will be talking about the meals and treats I make while caring for a newborn. I already did some food prep before baby got here that I will share, as well as the energizing breakfasts, hearty lunches, and fresh snacks/dinners I will need to get through the upcoming year as a new mom. Or at least that is the idea. I welcome you all to follow along to see what works and what doesn't. Hopefully you will be able to learn a thing or two about balance and nourishment. Also, feel free to share any tips on how you survived the months of nighttime feedings, a sleepy yet demanding little one, and/or trying to go back to regular life while cooking/cleaning with one hand when the other is holding a swaddled baby.
Before baby arrived, I made the Wholegrain Chocolate Muffin mix from Izy Hossack's Top with Cinnamon cookbook. This make-ahead mix is simple to throw together, and even easier to turn into a small batch of muffins when the mood strikes. Just make the dry mix and store. When ready to use, just mix in the second half of the ingredients - they will be ready to bake before your oven even finishes pre-heating.
Within the first few days of baby being home, I already made a batch. I gave Izy's recipe a twist to create Wholegrain Banana Chocolate Muffins with fleur de sel, cinnamon, and cocoa nibs. We had some bananas that were over-ripe when we got home from our hospital stay, so they made for the perfect addition to her recipe. My sleep-deprived husband and I gobbled them up both as a late-night snack and for breakfast to fuel us the following day (they stay super moist if wrapped up overnight).
So whether you have a new baby at home, busy family-life, or just want a quick, sweet yet healthy snack to get you through the day, make this mix! You'll thank me and Izy later.
Recipe adapted from Top with Cinnamon
Yields about 18-24 muffins; or 3 batches of 6-8 muffins
Wholegrain Banana Chocolate Muffins + Our New Addition
- 3/4 cup white spelt or all-purpose flour
- 1 1/2 cup whole wheat pastry flour
- 1/4 cup wheat bran
- 1 cup cocoa powder
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/2 cup grapeseed or melted coconut oil
- 1 egg
- 1 ripe banana, mashed
- 3 tablespoons milk
- 1/2 teaspoon vanilla
- cinnamon, fleur de sel, cocoa nibs for sprinkling
- Sift together the dry ingredients. Stir until combined.
- Add in the oil and rub it into the dry ingredients until evenly distributed.
- Store in an air-tight container until use.
- When ready to bake, pre-heat oven to 350 degrees.
- Mash banana in a medium mixing bowl.
- Stir in the egg, milk, and vanilla.
- Stir in 1 3/4 cups of the dry mix until combined.
- Divide between 6-8 lined muffin cups. Sprinkle with cocoa nibs and flour de sel.
- Bake 20-25 minutes or until done.
- Top with banana slices and cinnamon, if desired.