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coconut oil

Molasses Raisin Bran Muffins

I am definitely that mom that worries about my kids getting enough fiber in their diet, how about you? Or for that matter, making sure we all get enough fiber, am I right?

Enter these delightful Molasses Raisin Bran Muffins that not only pack a TON of fiber in each bite but are sweet and perfect for breakfast or an afternoon snack.

The Goodness of Bran

I’m a fan of too many yummy, yet sugary cereals I’ll be the first to admit. But I always have a box of plain old Bran Flakes lurking around my pantry. They are such a wonderful component to making muffins, like these or even using as breadcrumbs or sprinkling onto yogurt. Some amazing benefits to bran flakes include:

  • 6 grams of fiber for every cup
  • High in folic acid
  • promotes healthy digestive health
  • helps to keep heart healthy
  • source of whole grains

Kid Friendly

I’m not sure how many kids are going to eat a big old bowl of Bran Flakes, but I know plenty of kids that will eat a muffin any time. These muffins are slightly sweet mostly by molasses and honey and super moist and fluffy from the coconut oil, milk and mushy bran cereal. When baked, you can’t even tell these were made with a whole grain cereal. Brushing the warm muffins with honey after they come out of the oven takes these to a whole other level. The hint of sweetness and shine really make these stand out.

Ingredients

A quick roundup of ingredients include:

  • flour
  • baking soda
  • cinnamon
  • salt
  • ground flax seeds (additional fiber)
  • raisins
  • molasses
  • eggs
  • coconut oil
  • brown sugar
  • bran flakes
  • honey

One of my favorite parts of this recipe is the use of only a bowl and a spatula, no mixer required! These are the types of recipes I’ll whip up the night before and have them ready the next morning. It truly saves time and I can ensure my kiddos are eating something that will fill them up and pack some nutrition.

Check out the full recipe below! As always, I love seeing your creations. Please leave a review or share your dish with me on social media. You can find me on Facebook,  Instagram, Twitter and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!

xoxo,
Cosette

Other recipes you may like:

Pear Skillet Cake
Olive Oil Chocolate Chip Cookies
Print Recipe
 Molasses Bran Muffins
Molasses Raisin Bran Muffins
Course Baked Good, Breakfast
Prep Time 10 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Course Baked Good, Breakfast
Prep Time 10 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Molasses Raisin Bran Muffins
Instructions
  1. Preheat oven to 375 degrees and spray muffin tins with non-stick spray, set aside.
  2. In a large bowl, combine your wet ingredients (except for coconut oil) + brown sugar, whisk to combine.
  3. Add your bran flake cereal to the wet ingredients and allow to sit for 5 minutes to soften.
  4. Slowly mix your dry ingredients into your wet ingredients and mix until just combined using a spatula. Your batter will be a bit runny (it's okay, it should be). Finally add your coconut oil and raisins.
  5. Fill your sprayed muffin tins full, leaving just a small space to the rim of the top. Be sure to scoop up raisins in each scoop. The muffins will rise but won't spill over, they will pillow up.
  6. Bake for 25-30 minutes until golden brown and cake tester comes out clean.
  7. Remove from oven and while still hot, brush tops with honey.
  8. Remove from muffin tins, allow to cool on cooling rack and enjoy!
Recipe Notes

If you are using canola or vegetable oil in place of coconut oil, it is ok to combine with wet ingredients.

Recipe adapted from: http://allrecipes.com/recipe/47146/molasses-bran-muffins/

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Date Rice Krispie Treats

rice krispies, dates, tahini, lebanese, school, treat

Wholesome, filling and delicious. These Rice Krispie treats will be a hit with anyone.

Date Rice Krispie Treats

I know exactly what you’re thinking, why on Earth did you think it was a good idea to change a classic Rice Krispie treat? To be perfectly honest, I love rice krispie treats as much as my kids: sweet, gooey and almost so light and fluffy you forget how bad they are for you. I’m a firm believer of everything in moderation so we will ABSOLUTELY still make traditional rice krispie treats. But, these new treats will have you wishing for more. 

Why Dates? 

I’m pretty much obsessed with dates, they are sweet, filling and not to mention, good on the digestive system. They also happen to be a perfect natural sweetener, truly nature’s candy. Dates in Arabic is pronounced “Tammr”. Tammr is a natural filling for many Lebanese desserts including ma’mmoul or these easy and delicious date cookies. Dates are commonly found in the Middle East including Lebanon. These sweet pieces of nature’s candy are perfect alone or to create into a paste for easier use. Date paste is simply dates pitted, softened, blended and packaged. Using date paste in desserts is much easier and less time consuming than pitting and processing dates oneself. 

Tahini, the perfect match

It seems only fitting to pair dates and tahini. Tahini, sesame paste is nutty, warm and rich. While tahini is traditionally used in many savory dishes like hummus, baba ganoush or garlicky sauces, it also has it’s place in sweets. Think of tahini like any nut butter and can truly replace a nut butter in a recipe for an allergy-free alternative. Not quite as overpowering as many nut butters, it is the perfect accompaniment to the very sweet date. 

rice krispies, dates, tahini, lebanese, school, treat

Try and not to eat the whole tray!

Breakfast or Snack

What better way to bring these two superfoods together in an easy to grab treat good for breakfast or snack anytime of day, rice krispies! Even though dates are sweet and tahini has characteristics of nut butters, sometimes kids are reluctant to eat either. I wanted to create a healthy, delicious and sweet treat I could give my kiddos and not feel guilty. Something that will satisfy their sweet tooth but also fill their bellies with goodness. These would be a great lunchbox addition or to serve as a school snack.  Not to mention my hubs and I love them! I can easily grab one and go in the morning with my coffee for a healthy and filling breakfast. 

I hope you enjoy this simple recipe, wholesome and delicious! As always, I love to see your creations be sure to tag me on Instagram or Facebook if you give this a try. Don’t forget to Pin for later, tap the “Pinterest” button on any image. 

Xoxo
Cosette

rice krispies, dates, tahini, lebanese, school, treat

Pin for later!



Print Recipe


Date Rice Krispie Treats

I cut these into 20 small squares in my 9x7 pyrex glass dish. Smaller sized bites are perfect!

rice krispies, dates, tahini, lebanese, school, treat

Course Dessert
Cuisine Lebanese
Keyword breakfast, snack

Prep Time 5 minutes
Cook Time 5 minutes

Servings


Ingredients

Course Dessert
Cuisine Lebanese
Keyword breakfast, snack

Prep Time 5 minutes
Cook Time 5 minutes

Servings


Ingredients

rice krispies, dates, tahini, lebanese, school, treat


Instructions
  1. Spray a 9x7 pan with cooking spray and set aside.

  2. In a large pot, add your date paste and coconut oil. Heat on low until the date paste begins to soften and melt.

  3. Add in your tahini and salt and continue melting until the mixture is combined and soft.

  4. Add in your cereal and fold into the date mixture using a spatula until all pieces are coated.

  5. Dump mixture into prepared pan and press down to flatten.

  6. Top with flake sea salt if desired. Cut and enjoy!

  7. Cover or place pieces in sealed container. Good for 3-5 days.


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Tahini Banana Bread

banana bread, tahini, Mediterranean, breakfast

Perfect crumb and slices for your morning.

Here’s a little secret for you that’s BANANAS, pun intended! I can buy a bunch of bananas and within two days, two things can happen: they are all eaten immediately while still in their beautiful yellow state, or the latter, they have all turned into brown spotty messes! So you better believe when they turn, banana bread is in the works. Banana bread, the quintessential breakfast food, at least at our house. 

I honestly think that sometimes my kids purposely don’t eat the bananas JUST so I can make bread or muffins! I don’t blame them, I love bananas, but in bread form it definitely kicks things up a notch. Soooooo, I thought about what makes the perfect banana bread:

  • Fluffy, not dense
  • Perfect crusty top
  • Tender crumb
  • Dare I say it….moist
  • Banana flavor, but not too intense
  • Not too sweet, I mean, it’s a breakfast bread

banana bread, tahini, Mediterranean, breakfast

Soft, tender crumb and perfect slices.

Banana Bread ~ with a twist

I set out on my journey to create all those details but add a bit of Lebanese flair…of course! There are so many banana bread recipes made with peanut butter (which we consume in vats around here) but for some reason I don’t like peanut butter in my banana bread. But as I continue my quest, I realized that tahini shares the same qualities as peanut butter: creamy, nutty, rich, fatty. While tahini has a very nutty flavor and fragrance it is totally nut free. 

Tahini

Like other nut and seed pastes, tahini is filled with a variety of vitamins, minerals, protein, plant sterols, and healthy fats.  Most of my tahini goes into my hummus and baba ganoush, but I thought it would be great to give it a try in banana bread. The results = AMAZING! So the next time you have some bananas laying around, give this bread a try! 

As always, I love seeing your creations! Be sure to tag me if you give this a try, Instagram @CosettesKitchen or post on my Facebook Page.

XOXO
Cosette

banana bread, tahini, Mediterranean, breakfast

Serve for breakfast and top with an additional drizzle of tahini.

 


Print Recipe
 Tahini Banana Bread
The best part of banana bread is that it's one bowl and DONE!
banana bread, tahini, Mediterranean, breakfast
Course Baked Good, Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 50-60 minutes
Servings
servings
Ingredients
Course Baked Good, Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 50-60 minutes
Servings
servings
Ingredients
banana bread, tahini, Mediterranean, breakfast
Instructions
  1. Preheat oven to 350 degrees. Spray loaf pan with non-stick cooking spray.
  2. In a large bowl, combine your wet ingredients: mashed bananas, coconut oil, eggs, tahini, brown sugar, granulated sugar and vanilla. Use spatula and mix until combined.
  3. Add in your dry ingredients and fold until no dry ingredients show.
  4. Pour batter into prepared loaf pan and bake for 50-60 minutes until tester comes out clean.
  5. Slice and enjoy!
Recipe Notes

**Feel free to add in 1/2 cup nuts or chocolate chips to bread

**For muffins, spray muffin tin, pour batter almost to the top. Bake at 425 degrees for 5 minutes then lower to 350 and bake for another 15 minutes. Makes 10 muffins. 

 

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{Vegan} Chocolate Peanut Butter Cookies

I am a firm believer of eating EVERYTHING! I do not discriminate on any type of food, I especially love all dairy (really, cheese is my love child) and bread and fruit and veggies and all meat. Food is what truly makes the world go round. That being said, I do know that there are folks with serious allergies and illnesses when it comes to certain foods. My daughter has an egg allergy (saddest thing ever) so baked goods are sometimes difficult for her to eat. I have several recipes WITH eggs that are mild enough and don’t affect her. But when it comes to cookies, she has a super tough time. Those soft, gooey centers don’t lend themselves well to someone with an egg allergy. 

I sought out to make the perfect chocolate cookie for her a while back which won over her heart and belly. Most recently, I added peanut butter (which makes them 100x better) and adjusted some other pieces to make them fully vegan for some of my other sweet friends. A close friend of mine is vegan and also a fabulous baker. One day I tried some cookies she made, I was astounded at how wonderful they tasted. I had considered vegan baked goods an oxymoron, but my opinion quickly changed after that day. I also realized that just because they are vegan doesn’t mean they are healthy, hahaha! These guys have flour + sugar and all the goodies that make cookies perfect treats. 

I think these cookies are an exquisite texture: soft, chewy, dark, the perfect bite. I can totally see smooshing some ice cream in between two cookies and having the most amazing ice cream sandwich. I personally love using a very deep dark cocoa powder, I use Hershey’s Special Dark, it has a mix of both Dutch and Natural Cocoas and really gives a nice depth of flavor. 

These cookies are so versatile, while they are written as vegan, you can adjust and adapt them to your liking, subbing the vegan butter/margarine for standard butter and the water for any type of milk (cow, almond, rice, hemp). And of course, sub out the peanut butter for almond butter or another butter of your choice. It is super flexible and packs a ton of flavor, perfect for kids and adults alike. Not to mention, these would be an AMAZING cookie to share at a holiday cookie exchange. I hope you give them a try and as always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

Happy Baking!


Print Recipe
 {Vegan}Chocolate Peanut Butter Cookies
Course Baked Good, Dessert
Prep Time 10 minutes
Cook Time 12-15 minutes
Passive Time 30 minutes
Servings
cookies
Ingredients
Course Baked Good, Dessert
Prep Time 10 minutes
Cook Time 12-15 minutes
Passive Time 30 minutes
Servings
cookies
Ingredients
Instructions
  1. Preheat oven to 400 degrees and line two sheet pan with parchment paper or silicone liners.
  2. Using your stand or hand mixer, cream together sugar, margarine and coconut oil.
  3. Add in your peanut butter and vanilla, continue to cream.
  4. In a small bowl, mix together your dry ingredients and whisk until combined. Slowly add in with your mixer on low speed until combined.
  5. Finally add in your water, add additional if dough seems too dry. The dough should be firm and hold together.
  6. Place dough in refrigerator for 30 minutes.
  7. Using a cookie scoop, scoop out dough and roll into a smooth ball. Roll into granulated sugar and place on prepared baking sheet. Continue until cookie dough is done.
  8. Bake cookies for 12-15 minutes (swap trays at halfway point) until they begin to crackle.
  9. Remove, let cool on tray then transfer to cooling rack.
  10. Enjoy. Cookies keep well in a sealed container for a week.
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Mini Banana Walnut Muffins

Anyone who has been to my house or has seen pictures on my Instagram stories can attest to the fact that I ALWAYS have bananas turning on my counter! I buy the bananas, the children say they’ll eat the bananas but then two days later the said bananas are still there, slightly mushier. What can you do?? Well, one thing is to make banana muffins! This time of year I’m always trying to make extra snacks for lunches or breakfast that kids will like and pack a little punch. My youngest, Isaac has been asking all week for muffins so I decided to wait for him and make them together after school. 

What you can’t see in these ridiculously adorable photos, is the fact that I totally cringe when my kids make something with me. I know it’s all a learning experience (which I aim to give them) but it also drives me nuts that the scoop was backwards, there were drips, at one point while mixing the wet ingredients he began spinning the bowl so the contents all went up to the sides and guess where that coconut oil went?!? Yup, all over the place! But despite the craziness, what I do stress and teach my kids is about good wholesome food, cleanliness in the kitchen and proper etiquette while cooking or baking. If my kid touches their nose, they go wash their hands AGAIN! If they lick their finger, guess what, hand washing AGAIN! I want them to learn to be confident in the kitchen but that also goes with knowing the proper way to work.

 

In the end, we both had a fabulous time making these sweet little treats. The suggested prep time listed below is WITHOUT a 5 year old helping (obviously)! I would double the time if a little one is doing the work! I hope you enjoy some of these hilarious and inspirational pictures and inspire you to bake with your littles. As always, I would love to see your creations! Tag me on Instagram @CosettesKitchen or post on my Facebook Page. I’m sure Isaac would LOVE your feedback as well, leave him a comment! 

 

 

 

 Can I eat the muffins yet MOM??

Print Recipe
 Mini Banana Walnut Muffins
Course Baked Good, Breakfast
Prep Time 15
Cook Time 20 minutes
Servings
muffins
Ingredients
Muffins
Crumb Topping
Course Baked Good, Breakfast
Prep Time 15
Cook Time 20 minutes
Servings
muffins
Ingredients
Muffins
Crumb Topping
Instructions
Crumb Topping
  1. Combine all the ingredients for the topping, combine and with a fork cut butter until mixture is crumbly.
Muffin
  1. Preheat oven to 400 degrees F Grease 36 mini muffin tins with non-stick spray.
  2. Combine all the dry ingredients in a large mixing bowl. Set aside.
  3. In another smaller bowl, mix mashed bananas, egg, vanilla and coconut oil. Mix together with a fork until combined.
  4. Pour the wet banana mixture into the dry ingredients and fold gently until just combined.
  5. Fold in chopped walnuts.
  6. Fill mini-muffin tins to the top of each prepared muffin tin.
  7. Top each muffin with some of the crumb topping mixture.
  8. Bake for 5 minutes at 400 degrees, then immediately reduced temperature to 375 degrees and bake for another 15 minutes or until muffins are done with a cake tester.
  9. Remove from oven and let cool for 5-10 minutes then transfer to cooling rack. Enjoy!
Recipe Notes

Can substitute oil, butter or margarine for coconut oil

Walnuts are optional and can be subbed for mini chocolate chips or omit completely. 

Adapted from the NYT Cooking
https://cooking.nytimes.com/recipes/6245-king-arthur-flours-banana-crumb-muffins?mcubz=1

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