Category Archives: Baking: Muffins

Recipe: Banana Blueberry Oatmeal Muffins

Mum takes out 2 punnets of blueberries and says Jie thinks they’re too sour and doesnt want to have them so she asks me if I could make something with them. Yes MAM! So since I am back to the land where bananas cost less than $2 or even $1 a bunch, I literally went crazy and decided to make my first item back home with bananas!! :)

This was after mum had bribed me with 2 boxes of these and I had wiped them clean..So no choice had to get to work and I am in love with my oven back home! No having to take out the tray intermittently to rotate sides, no having to keep a look out and make sure the stuff do not get burnt. Just pop it in, put on the timer and when it’s ready, it’s perfect! :D


  • 2 eggs
  • 2 ripe bananas, mashed
  • 1 cup plain yogurt
  • 1 1/2 cups whole millet flour
  • 1 cup old-fashioned oats
  • 1/4 cup brown sugar/ honey
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1 cup blueberries


  1. Preheat oven to 180C. In a large mixing bowl, combine eggs, bananas, and yogurt.
  2. In a separate bowl, combine flour, oats, wheat germ, brown sugar, baking powder, baking soda, salt, and cinnamon.
  3. Add dry ingredients to the wet, lightly mixing until just combined and still slightly lumpy. Stir in blueberries.
  4. Line muffin tins with paper liners or grease with cooking spray. Fill cups 2/3 of the way full. Bake for 15-20 minutes until a toothpick comes out clean.

I found this cute star pan that I bought back in Japan 3 years ago and never used it…

Check out the Hello Kitty imprinted on the underside! :D

Recipe: Blueberry Zucchini Cinnamon Muffins

This recipe is meant to yield one loaf of bread but I didnt have a loaf tin so I used muffin holders instead and got 8 big muffins :D

Dry ingredients:
1 1/2 cups oat flour
1/2 cup oats
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 punnet of blueberries
3/4 cup grated zucchini (with peel)

Wet ingredients:
2 eggs
3/4 cup maple syrup/honey
1/4 cup olive oil


Preheat oven to 180C. Grease loaf tin or line with parchment paper.

In a large bowl, sift together flour, salt, baking powder and cinnamon.

In another bowl, beat the eggs, Whisk in the maple syrup/honey and olive oil. Combine wet ingredients with dry ingredients. Stir in grated zucchini and fold in the blueberries. Pour batter into loaf tin/muffin holders. Bake for 30 minutes and then reduce heat to 160C and bake for 10min. Let cool on wire rack.

Anyway, these turned out so much better than expected. Never thought of using Zucchini in baking and never thought it’d turn out this great! No sugar added and it was still sweet and moist enough! :) Must try Zucchini Chocolate cake next! :)

Recipe: Egg and Cheese Muffin

Whenever I find a good food blog that has beautiful photos and I click on their ‘Recipe Archive’ page, Im only interested in 2 categories- Breakfast and Dessert. I dont usually look at Lunch or Dinner so you wont be getting these recipes on my blog anytime soon because they are way too troublesome for me! Hee

Now doesnt that sound like Macca’s brekkie? :D


2/3 cup any type of cheese (ricotta/tasty/cottage/cheddar works just as well)
1/4 cup grated parmesan
1/4 cup oat flour
2/3 cup almond meal
1 tsp. baking powder
1/4 tsp. salt
4 eggs, beaten
3 T water

Here’s the fun part! Add what you want!

1/4 cup finely diced mushrooms/turkey ham/peppers

Preheat oven to 180C

In a mixing bowl, combine cheese, parmesan, oat flour, almond meal, baking powder, salt, eggs, and water. Mix until well combined, then gently stir in your mix- ins

Spray silicone muffin cups with non-stick spray or olive oil. Divide batter between eight muffin cups and top off with some basil or coriander for colour. Bake muffins 25-30 minutes or until lightly browned on top and set.

Eat about 4 at one go (which was what I did) and pop the rest into the freezer for the next few days! Excellent for snacking on the go especially when youre always hungry and lazy like me! Hee. Just put the muffins in the microwave for 2 min and into the tupperware for whenever your tummy rumbles! :D

Anyway on a random note, autumn is here and the air is getting drier which means I have to start putting moisturizer because my legs and fingers have started to crack and bleed :( It’s times like this when I miss Singapore, would never have to put random smelling lotions on my limbs. Boooo :(

Recipe: Mixed Berry Oat Walnut Muffins

I have a confession to make, I have an obsession with oats. And by obsession, I meant I finish a 1kg packet of oats in less than a month. Same as how I finish 1kg of carrots in one week and how I finished one 500g bottle of peanut butter last night with a spoon. Please dont judge me :(

Anyway I made these delish muffins that I really really loved so it’s a definite MUST-TRY! The only change Id make to the recipe if I were to make it again will be to use 3/4 cup of oil instead of 1 cup? Keep that in mind if you do try this out! :)


1 cup rolled oats
1 cup buttermilk
1 cup olive oil
2 large egg whites
3/4 cup packed brown sugar
1/2 tsp. vanilla extract
1 cup oat flour
2 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. nutmeg
1/2 cup chopped walnuts
1 cup frozen mixed berries (I added more berries for colour!)



Step 1: In a large bowl put first six ingredients in and stir.

Step 2: In a small bowl mix together the oat flour and remainder ingredients except the frozen berries.

Step 3: Add the flour mixture to the wet mixture and stir just until moistened. Fold in the berries.

Step 4: Fill muffin tins or papers a little more than 2/3 full, should be about 18 muffins.

Step 5: Bake at 180 degrees for 20-25 minutes. And watch the muffins rise in the oven (my absolute favourite part!!)









Step 6: Remove from pan, let it cool down and DIG IN! :D

Recipe: Healthy Carrots Oats Cinnamon and Seeds Muffins

Oat flour, oats, carrots, cinnamon, nutmeg, seeds, almonds, skimmed milk and brown sugar. Yup it does not get healthier than this :) Well if you’re baking at 10pm and you want people to eat what you bake, you’ve gotta whip up something not so guilty but still yummy! =P


1 1/4 cups oat flour/all purpose flour
1/2 cup dark brown sugar/ 1 tablespoon maple syrup
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon coarse salt

Stir until there are no lumps.


1 cup old-fashioned rolled oats
1/2 cup raisins/nuts/seeds
3 tablespoons extra-virgin olive oil
1 large egg
1/3 cup skim milk
4 medium carrots, shredded

Whisk well

Put the mixture into a muffin tray. Bake in a preheated oven at 205 degrees for 20-25min or until golden brown

Enjoy guilt free muffins that you can easily keep in a container and grab one/two for brekkie in the mornings! :)

P.S. It actually tastes heaps better than it looks. Ask my housemates if you dont believe! ;)