nook & spice

BY ANDREA BEFUS

WHERE WE

spice up

your nook

& nourish

your soul

food meets family & stories intertwine

with flavors

what to expect...

Explore The Internet's Most Buzz-Worthy Recipes

We explore, taste, and review the internet's most talked-about dishes. From viral hits to undiscovered treasures, my global journey infuses each review with distinctive insights and a touch of humor.

Conversations Over Coffee - or Hot Cocoa If You're Like Me ;)

Each blog post is a genuine conversation, like catching up over coffee. Engaging and heartfelt, I share life's highs and lows. It's about nourishing the body AND the soul, with content that speaks to your values.

Easy Meal Plan Inspirations for Your Family's Table

Save yourself time by peaking into my kitchen and see what's cooking each week. I share meal plans that come straight from what's cooking in my world. I promise simplicity, variety, and a dash of adventure.

recent blog posts...

blog image

Whole Wheat Breakfast Muffins

April 25, 20241 min read

BREAD

Whole Wheat Breakfast Muffins

fancy shrimp pasta

These muffins are Taggart's favorite To Go breakfast! He packs two of these with a protein shake and is off to work!

Ingredients
  • 1⁄3 cup avocado oil

  • 1⁄2 cup maple syrup\

  • 2 eggs

  • 1 mashed ripe banana

  • 3/4 cup applesauce

  • 1⁄4 cup milk

  • 1 tsp baking soda

  • 1 tsp vanilla extract

  • 1⁄2 tsp salt

  • 1 tsp cinnamon

  • 1/2 tsp nutmeg

  • 3⁄4 cups whole wheat flour

  • 1⁄3 cup old-fashioned oats (optional) plus more for sprinkling on top

  • 1 Tbsp pearl sugar or other granulated sugar, for sprinkling on top

Instructions
  1. Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). Grease or use 12 muffin cups in your pan.

  2. In a large bowl, beat the oil, maple syrup, eggs, mashed banana, milk, vanilla extract and applesauce together. Mix in in the flour, oats, baking soda, salt, cinnamon, and nutmeg.

  3. Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon in total), followed by the sugar. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.

  4. Place the muffin tin on a cooling rack to cool. These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).

Recipe inspired by Cookie & Kate (modifications below)

Back to Blog
blog image

Whole Wheat Breakfast Muffins

April 25, 20241 min read

BREAD

Whole Wheat Breakfast Muffins

fancy shrimp pasta

These muffins are Taggart's favorite To Go breakfast! He packs two of these with a protein shake and is off to work!

Ingredients
  • 1⁄3 cup avocado oil

  • 1⁄2 cup maple syrup\

  • 2 eggs

  • 1 mashed ripe banana

  • 3/4 cup applesauce

  • 1⁄4 cup milk

  • 1 tsp baking soda

  • 1 tsp vanilla extract

  • 1⁄2 tsp salt

  • 1 tsp cinnamon

  • 1/2 tsp nutmeg

  • 3⁄4 cups whole wheat flour

  • 1⁄3 cup old-fashioned oats (optional) plus more for sprinkling on top

  • 1 Tbsp pearl sugar or other granulated sugar, for sprinkling on top

Instructions
  1. Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius). Grease or use 12 muffin cups in your pan.

  2. In a large bowl, beat the oil, maple syrup, eggs, mashed banana, milk, vanilla extract and applesauce together. Mix in in the flour, oats, baking soda, salt, cinnamon, and nutmeg.

  3. Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with a small amount of oats (about 1 tablespoon in total), followed by the sugar. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.

  4. Place the muffin tin on a cooling rack to cool. These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).

Recipe inspired by Cookie & Kate (modifications below)

Back to Blog

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ABOUT ME

welcome to

nook & spice

My name is Andrea and there are 2 things that matter to me most: cooking yummy foods & being with the people I love! Having traveled to over 30 countries and enjoying every cuisine I've ever tried, and being willing to fail in the kitchen, it has led me to develop skills that I want to share with others!

As Remy from the Disney movie 'Ratatouille' would say, "Anyone can cook!"

Here at the NOOK & SPICE Blog, we're more than a food blog...

We're a community, a source of inspiration, and a companion in your family's growth.

Browse, read, cook, and grow with us.

Let's create delicious memories together.