Search Results for: muffins
No-Flour Corn Muffins
Blueberry Oat Bran Muffins
Healthy, delicious muffins with only 8 ingredients!
Blueberry Oat Bran Muffins
2 cups oat bran (uncooked)
1/4 cup dry sweetener *
2 tsp. aluminum-free baking powder
2 flax eggs (2 TBS ground flax seed + 6 TBS water, blend or whisk until frothy)
1 cup unsweetened plant milk
1/4 cup honey (could possibly use maple syrup, date syrup, or agave, but I've never tried it)
2 TBS unsweetened applesauce
Fresh or frozen blueberries (I use about 3/4 cup. Do as you please but don't overdo it)
Optional: Chopped walnuts
Instructions:
Preheat oven to 425. Line muffin pans with paper baking cups, or use silicone cupcake pans.
Combine all dry ingredients, and then add the remaining ingredients and mix well.
Fill muffin cups 3/4 full, and bake for approximately 15 minutes (maybe longer). You want them to be golden brown and firm to the touch.
(Makes about 14 muffins)
* For dry sweetener, I use Sucanat (SUgar CAne NATural). It can be hard to find locally but you can order it online. BUT, any unrefined cane sugar will work, which you can find almost anywhere. Avoid using brown sugar, which is basically white sugar mixed with molasses to make it brown.
NOTE: Between the dry sweetener and the liquid sweetener, I calculated that each muffin has about 1.5 teaspoons of added sugar. That's assuming you make 14 muffins. The blueberries are natural sugar (not added sugar), so they're fine. But if you want to cut back on the sweetness a bit, I suggest reducing both the dry sweetener and the liquid sweetener by about 2 teaspoons each.
Enjoy!
Jesus answered by quoting Deuteronomy: “It takes more than bread to stay alive.
It takes a steady stream of words from God’s mouth.” (Matthew 4:4, MSG)
Zucchini Muffins
Wondering what to do with all the zucchini in the garden?
This recipe for Zucchini Muffins will not disappoint!
A friend brought these to a potluck years ago, and it soon became one of our favorite recipes.
For a printable download, click here.
Zucchini Muffins
2-1/3 cups grated zucchini
1-1/2 over-ripe bananas, mashed
1-1/4 cup unsweetened applesauce
1 cup unrefined cane sugar (turbinado or coconut sugar works)
1 TBS lemon juice
1.5 tsp vanilla extract
3 cups all-purpose flour *(see note)
1 TBS baking soda
1 TBS cinnamon
2 tsp. nutmeg
1 tsp. baking powder
1 tsp. salt
¼ tsp. ground cloves
Optional add-ins: chopped walnuts, currants, or raisins
FOR TOPPING:
1 TBS unrefined sugar
1 tsp cinnamon
- Preheat oven to 350. Line 24 muffin cups with paper, or use silicone muffin tins.
- Combine zucchini, bananas, applesauce, unrefined sugar, lemon juice, and vanilla extract together in a large bowl.
- Whisk flour, baking soda, 1 TBS cinnamon, nutmeg, baking powder, salt, and cloves together in a bowl. Slowly add the flour mixture to the zucchini mixture, stirring until well combined.
- OPTIONAL: I add chopped walnuts and dried currants.
- Spoon batter into muffin cups. Mix the topping ingredients and sprinkle over muffins.
- Bake 30 minutes or until firm. (Makes 20-24 regular-size muffins; can also make loaves.)
*I use either whole wheat OR whole wheat pastry flour; or sometimes a combo, depending on what I have on hand. Whole Wheat Pastry flour makes them lighter and fluffier.
Enjoy!!
Pumpkin Raisin Muffins
This recipe was posted by PCRM (Physicians Committee for Responsible Medicine) in 2009. Since an on-line link is no longer available, I'm including the recipe here. It's THAT good. (Recipe adapted from Food for Life by Dr. Neal Barnard, recipe by Jennifer Raymond, M.S., R.D.)
Pumpkin Raisin Muffins
3 cups whole wheat pastry flour
4 tsp. baking powder (non aluminum)
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon*
½ tsp. nutmeg*
1 cup raw sugar (sucanat is good)*
4 TBS flaxseeds
1.5 cups water, divided
2.5 cups solid-pack canned pumpkin (1 28-oz. can will cover it)
1 cup raisins (or currants)
Preheat oven to 350. Mix flour, baking powder, salt, baking soda, cinnamon, nutmeg, and sugar and set aside. Blend flaxseeds and 1 cup water in a blender for 1-2 minutes until mixture is thick and has the consistency of beaten egg whites. Add to dry ingredients along with pumpkin, remaining ½ cup water, and raisins (or currants). Stir until just mixed.
Spoon into muffin tins (lined with paper holders) or silicone muffin pans. Bake 25-30 minutes or until tops bounce back when lightly pressed. Remove from oven, remove from tins and let cool.
*(Cyd’s notes: I add more cinnamon and nutmeg, about ¼ tsp. each…and sometimes I add pumpkin spice as well. You can taste mixture to get an idea of how flavorful it is, and adjust to your liking. Chopped nuts or mini-vegan chocolate chips (Enjoy Life brand) can be added. Sucanat stands for (SUgar CAne NATural, you can purchase it in health section of major grocery stores, or any health food store. I get about 24 muffins from this recipe).
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