Tag Archive: muffins


sour-cream-coffee-cake-muffins-with-glaze

 

What you will need:
For the muffins:
3/4 Cup Unsweetened Apple Sauce
2 Large Eggs
5.3 Ounces Plain Fat Free Greek Yogurt, 150g
2 Teaspoons Vanilla Extract
1 Teaspoon Coffee Extract
8 Tablespoons Coconut Flour
2 Teaspoons Instant Coffee
1/3 Cup Sweetener
3 Scoops Vanilla Protein Powder
3/4 Cup Rolled Oats
2 Teaspoons Baking Powder
Ground Cinnamon
1/2 Cup Unsweetened Vanilla Coconut Milk

For the crumble top:
1 tsp coconut palm sugar
1 tsp cinnamon
2 tsp flour, all purpose
1/2 tsp butter

 

Steps to yummy goodness:
1. Take out a food processor and combine all of your ingredients into it aside from your ground cinnamon (if you choose to not use a food processor just make sure you turn your Rolled Oats into flour before mixing everything together it can be done in a blender).

2. Process everything together.
3. Take out a muffin pan, coat it with some non-stick cooking spray, and then evenly distribute your mix into your pan.

4. Top each spot with some ground cinnamon and an equal amount of the crumb topping.

5. Bake on 350°F for 30 to 40 minutes

 

.:Side Notes:.
If you don’t like coconut milk feel free to use regular milk or other milk substitutes.

You can also top it with a simple icing sugar drizzle, like in the photo.

If you don’t want to use the crumb topping, you can top these with chocolate chips or crushed almonds or walnuts

 

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What you will need:

1 cup flour , pastry flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
1/2 cup Greek yogurt, plain
1/4 cup  maple syrup
1/4 cup  sugar
1/3 cup applesauce, unsweetened
2 tsp vanilla extract
1 cup zucchini, grated
1/2 cup chocolate chips, semisweet 

 

Steps to yummy goodness:
1. Preheat your oven to 350F (176C)
2. Prepare a muffin pan by lining the cavities with paper liners or greasing them with cooking spray or oil. Set aside.

3. In a large mixing bowl, combine the flour, cocoa, baking powder, baking soda, salt, and chocolate chips. Set aside.

4. In a separate bowl, beat the eggs until they become slightly frothy before whisking in the yogurt, maple syrup, sugar, applesauce, and vanilla. Mix until well combined before folding in the grated zucchini.

5. Add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to over mix.

6. Divide the batter evenly among the 12 muffin cups, filling until they’re about 3/4 of the way full. Top with additional chocolate chips, if desired.

7. Bake for 17-19 minutes, or until the tops of the muffins are firm to the touch and a toothpick inserted into the center comes out clean.

8. Allow the muffins to cool in the pan for ~10 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

 

.:Side Notes:.
You could also make this with all purpose flour or use a mix of 1/2 cup whole wheat and 1/2 cup all purpose.

You can sub this with regular brown sugar.

I like to place a handful of shredded zucchini between two paper towels and lightly squeeze it over the sink to get some of the liquid out. You don’t want to get it all out, but you don’t want it to be wet and soggy either.

These ones are in the form of a super yummy, grab one while running out the door muffin.

Cinnamon-Roll-Muffins

What you will need:
For the muffin:
½ teaspoon salt
¼ cup sugar
2 cups all purpose flour
3 teaspoons baking powder
3 tablespoons melted butter, cooled slightly
1 egg
1 cup milk (you may need a splash extra)

 

For the topping / filling:
1 cup brown sugar, loosely packed
3 teaspoons cinnamon, ground
1½ cups  pecans, coarsely chopped
3 tablespoons butter, melted

 

For the frosting:
2 ounces cream cheese, softened
1 cup powdered sugar
1 tablespoon milk
dash of vanilla

 

Steps to yummy goodness:
1. Preheat oven to 400 Fahrenheit.
2. Generously grease a standard 12 cup muffin tin.
3. In a large bowl, sift together the dry muffin ingredients.
4. In a separate bowl, whisk together the wet ingredients until well combined. Make a well in the center of the flour mixture and add the egg mixture, stirring only until just combined.

5. Combine all the topping/filling ingredients.
6. Gently fold half of the mixture into the muffin batter.
7. Spoon the muffin batter, about ¼ cup, into each muffin tin. Then top with remaining brown sugar mixture.

8. Bake at 400 degrees for 12 to 15 minutes, or until muffins spring back when pressed lightly.

9. Remove from oven. Cool slightly, then transfer carefully to a wire rack.

10. Whisk together all of the frosting ingredients.
11. Drizzle over the top of the muffins and enjoy every  delicious bite . . . hack even lick your fingers when you’re done.

 

.:Side Note:.
If you don’t want to use pecans feel free to use crushed and chopped walnuts or almonds.