Rhubarb Scones

https://www.wellplated.com/whole-wheat-rhubarb-scones/#wprm-recipe-container-34956

Saskatoon Berry Bannock

These are similar to scones but without butter and no added sugar. Half whole wheat flour increases the whole grain content.

1 c. whole-wheat flour 250 mL

1 c. all-purpose flour 250 mL

3/4 c. fresh or frozen saskatoons 175 mL

2 tbsp. baking powder 30 mL

finely grated zest of half a lemon

1/8 tsp. salt .5 mL

1/2 c. skim milk or milk alternative 125 mL

1/2 c. water 125 mL

juice of half a lemon

1 tbsp. canola oil 15 mL

Preheat oven to 400 F (200 C).

In bowl, combine flours, saskatoons, baking powder, cinnamon and salt.

Stir in milk, water, lemon juice and canola oil and, using hands, moisten all ingredients, handling dough as little as possible.

Turn dough out of bowl and place on lightly floured surface.

Using hands, form disc about one inch (2.5 cm) thick and about nine to 10 inches (22 – 25 cm) in diameter. If necessary, sprinkle with flour to keep dough from sticking. Cut into eight wedges.

Place wedges on parchment-lined baking sheet and bake for 15 to 20 minutes or until bannock is golden brown. Serve immediately.

Pumpkin Scones

 https://www.gimmesomeoven.com/pumpkin-scones/?fbclid=IwAR2dQp-_5_xs5eZCZ3E8cJC2cboPX2L5ziTaOYYvDT4iWkhRS_ve_CK-_lg#tasty-recipes-73924

Pumpkin Baked Oatmeal Cups

https://sallysbakingaddiction.com/pumpkin-baked-oatmeal-cups/?fbclid=IwAR2zG-F9iBeVncbaIz8yQJw4MJIUFsgegRe6JSxP0B7yyUYGm3EAlU-PTtE

Recipe adjusted to use with 1 cup pumpkin:

1-3/4 cups milk
3 small eggs (or 2 large eggs)

1/4 cup honey (add up to 2/3 if you like it sweeter)

1 cup pumpkin

1 tsp vanilla

4 cups quick oats

1 tsp baking powder

1 tsp salt

3/4 tsp pumpkin pie spice

3/4 tsp cinnamon

Zucchini Pudding Bread

I replaced half the oil with applesauce and only added 3/4 cup sugar (remember the pudding mix has sugar in it!). I also added 3/4 cup raisins, 1/2 cup chopped walnuts and skipped the cinnamon.

https://butterwithasideofbread.com/pudding-zucchini-bread/

Yogurt Muffins

Temp: 200°F (400°C)  Time: 15-20 minutes

2.5 cups flour
1/2 cup sugar (cut back to 1/4 cup if using yogurt with added sugar)

1/2 tsp salt

1.5 tsp baking powder

1 tsp baking soda

1/3 cup vegetable oil

1 egg

1/2 cup water

2/3 cup flavored yogurt

2 cups blueberries or other fruit (other options - half blueberries/half chocolate chips)

Sift dry ingredients and mix well to combine.

Stir oil, egg water and yogurt together.

Add to dry ingredients, along with the blueberries.

Sprinkle with topping below.

Topping:

1 Tbsp flour

1 Tbsp sugar

1 Tbsp cold butter

1/2 tsp cinnamon (optional)

2 Tbsp chopped nuts (optional)

Crumble together by hand or in a food processor.

Banana Bread in a Mug

 https://www.tasteofhome.com/article/banana-bread-microwave/

Zucchini Cheese Bread

https://www.closetcooking.com/zucchini-cheese-bread/?fbclid=IwAR292mJMoKmCL-twaWwi-Sz1VErVZMVpw2CI6hs6Rc0QVNuxcS2J5mdnjrM

White Chocolate Saskatoon Berry Scones

https://www.thekitchenmagpie.com/white-chocolate-saskatoon-berry-scones/

Peanut Butter Chocolate Chip Muffins

1-1/4 cups all purpose flour

3/4 cups rolled oats

3/4 cup brown sugar

1 T baking powder

1/2 tsp salt

1-1/4 cups milk

1/4 cup peanut butter

1 egg

1/4 cup chocolate chips

Preheat oven to 350 degrees F.

Mix flour, oats, brown sugar, baking powder and salt in large bowl. Beat milk, peanut butter and eggs in another bowl, stir into oat mixture, mixing until batter is well blended. Spoon batter evenly into 12 muffin cups.

Bake in preheated oven until a toothpick inserted into the center comes out clean - 15 to 18 minutes.

Bannock

3 cups flour
1 tsp baking powder
1/2 tsp salt
2 Tbsp bacon fat or butter
3/4 cup warm water 

1. Combine dry ingredients in a bowl.
2. Make a well and pour in water and bacon fat.
3. Mix well and knead lightly for a minute or two.
4. Flatten out and put on a greased fry pan and cook atop stove or coals until golden on bottom, then turn over and brown the other side.
5. Note: This can also be flattened and placed on a greased baking pan. Bake in 350°F oven for 15-20 minutes.

S's Banana Chocolate Chip Muffins

3 ripe bananas
3/4 cup sugar (I use less than 1/2 cup)
100 mL melted butter or canola oil
1 egg
2 Tbsp milk
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1-1/2 cups flour
1/2 cup chocolate chips

Mash bananas. Add sugar, mixing to combine. Melt butter and set aside to cool. Lightly beat together butter, egg and milk. Add to banana mixture. Sift baking soda, baking powder, salt and flour in to the banana mixture. Mix lightly with a fork until just combined. Stir in chocolate chips. Spoon into well greased muffin tins. Bake at 190 deg C (375 deg F) for 15-20 minutes or until done. Makes 12 muffins. 

Cranberry Nut Bread

https://www.oceanspray.com/en/Recipes/By-Course/Breads-and-Muffins/Quick-Cranberry-Nut-Bread

Pumpkin Scones

https://damndelicious.net/2013/12/04/starbucks-pumpkin-scones-copycat-recipe/

Pumpkin Bread

https://joythebaker.com/2014/10/pumpkin-bread-walnuts/

Chai Banana Pancakes

https://www.halfbakedharvest.com/healthy-chai-banana-pancakes/

One-Bowl Banana Bread

http://www.chewoutloud.com/2018/02/06/one-bowl-healthy-banana-bread-no-refined-sugar-dairy-free/

Cranberry Pecan Pumpkin Bread

https://www.momontimeout.com/cranberry-pecan-pumpkin-bread-recipe/

Whole Wheat Biscuits

1 cup all-purpose flour
1 cup whole wheat flour
2 tsp baking powder
3 Tbsp granulated sugar
1/2 tsp fine salt
4 Tbsp cold butter or margarine
1 cup milk

In mixing bowl, put flours, baking powder, sugar and salt.

Add butter. Cut into dry ingredients until mixture is crumbly.

Add milk. Stir with fork until soft dough is formed. Turn out on lightly floured surface. Knead gently 8-10 times. Roll or pat dough 3/4 inch (2 cm) thick. Cut with round 2 inch (5 cm) cookie cutter. Arrange on ungreased baking sheet, close together for soft sides, 1 inch (2.5 cm) apart for crisp sides. Bake in 450 deg F (230 C) oven for 12-15 minutes until browned. Serve with butter.

Zucchini Chocolate Chip Bread

Ingredients:

1 cup all purpose flour

½ cup whole wheat flour

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

1 large egg

½ cup canola oil

½ cup light brown sugar, packed

½ cup plain Greek yogurt

1 teaspoon vanilla extract

1 cup zucchini, shredded (if using frozen, drain thawed zucchini)

1 cup chocolate chips (semi-sweet or dark)

Optional: Add raisins, dried cranberries, sunflower seeds, pumpkin seeds

1. Preheat the oven to 350°F (180°C) and grease a loaf pan. Set aside.

2. In a large bowl mix together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.

3. In a separate bowl, whisk the egg, oil, both sugars, Greek yogurt and vanilla extract until combined.

4. Add the wet ingredients to the dry ingredients and fold gently. Do not over mix.

5. Fold in the zucchini and chocolate chips.

6. Pour the batter into the prepared pan and bake for 40-50 minutes or until a toothpick comes out clean.

7. Remove from the oven and let cool in the pan for about 20 minutes. Transfer to a wire rack to cool completely.