HEALTHY HONEY APPLESAUCE BLENDER MUFFINS
Steps:
- Heat the oven to 350ºF. Grease a 12-cup muffin tin and set aside.
- Add the egg, applesauce, milk and honey into a blender. Blend on high until smooth. Add the oats and blend again until smooth. Add remaining ingredients (minus the pecans) and blend again until combined.
- Fill each cup ¾ of the way full. Sprinkle with pecans if using and press down slightly so they stay in place. Add water to the cups that are unused.
- Bake on the center rack for 22 - 24 minutes until a cake tester inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely. If desired, reheat in the toaster oven or in the microwave (and definitely drizzle with some honey or creamy peanut butter!)
Nutrition Facts : Calories 127 kcal, Carbohydrate 22 g, Protein 2 g, Fat 3 g, Cholesterol 18 mg, Sodium 156 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
APPLESAUCE MUFFINS
Great healthy muffins with no sugar.
Provided by desi2003
Categories Bread Quick Bread Recipes Muffin Recipes Apple Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
- Mix flour, baking soda, allspice, nutmeg, cinnamon, cloves, ginger, and salt together in a bowl.
- Beat shortening with an electric mixer in a separate large bowl until smooth; add honey and mix for 2 minutes. Stir flour mixture into shortening mixture, alternating with applesauce, until batter is smooth. Fold in raisins and walnuts. Spoon about 2 1/2 tablespoons batter into each muffin cup.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 210.4 calories, Carbohydrate 34.2 g, Fat 7.7 g, Fiber 1.6 g, Protein 3 g, SaturatedFat 1.7 g, Sodium 156.1 mg, Sugar 15.2 g
QUINOA MUFFINS WITH PEACHES AND PECANS
A nutrient dense muffin that can fill you up and keep you going!
Provided by CULINARYJEN
Categories Bread Quick Bread Recipes Muffin Recipes
Time 55m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- Combine the quinoa and water in a small saucepan. Bring to a boil, reduce the heat and simmer, covered, for 10 minutes. Chop the dried peaches and place them in a saucepan with the apple cider. Bring the liquid to a boil, remove the pan from the heat, and allow the mixture to sit for 10 minutes.
- Whisk together the flour, sugar, baking powder, salt, cinnamon and nutmeg. Mix the milk, egg, and vanilla in a small bowl. Carefully add 2 cups of cooked quinoa to the flour mixture; stir in the warmed peaches and pecans and mix well. Stir in the milk mixture just until combined.
- Scoop the muffin batter into the prepared pan and bake until the tops spring back when lightly pressed and a toothpick inserted in a muffin comes out clean, about 25 minutes.
Nutrition Facts : Calories 237.1 calories, Carbohydrate 40 g, Cholesterol 13.6 mg, Fat 5.4 g, Fiber 2.8 g, Protein 5.8 g, SaturatedFat 0.6 g, Sodium 271.6 mg, Sugar 12.4 g
QUINOA MUFFINS
Instead of oat or bran muffins, try these moist breakfast treats to fuel your morning. Substitute other chopped dried fruit for the raisins, if you like.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a medium saucepan, bring quinoa and 1 cup water to a boil. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.
- Meanwhile, brush a standard 12-cup muffin pan with oil; dust with flour, tapping out excess. In a medium bowl, whisk together flour, sugar, baking powder, salt, raisins, and 2 cups cooked quinoa; reserve any leftover quinoa for another use.
- In a small bowl, whisk together oil, milk, egg, and vanilla. Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.
- Bake until toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely.
QUINOA APPLESAUCE MUFFINS
This is a wheat-free, gluten-free (extreme) modification of a recipe from Dr. Peter D'Adamo's Blood-Type Diet Plan. For Type O's. Also easy-to-chew for those with dental problems. For the applesauce, I use Santa Cruz Apple Apricot Sauce.
Provided by theshewolf
Categories Quick Breads
Time 35m
Yield 18 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- Sprinkle hazelnut flour over the apricots and set aside.
- Blend the baking soda, baking powder, salt, cloves and cinnamon with the quinoa flour.
- Separately mix together butter, sugar and egg.
- Combine all ingredients, adding the floured fruit at the end.
- Spoon into an oiled muffin tin and bake for 15 to 20 minutes, or until slightly spongy to the touch.
Nutrition Facts : Calories 98.4, Fat 6.8, SaturatedFat 3.4, Cholesterol 25.3, Sodium 154.8, Carbohydrate 9.7, Fiber 1.2, Sugar 5, Protein 1.1
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