muffins

Carrot Apple Muffins

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Carrot Apple Muffins

A delicious combination of apples and carrots for a flavorful treat any time of day. This is a large batch, so freeze half.
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Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

Liquid
  • 1 cup carrots, grated about 2 carrots
  • 1 cup apple, shredded (skin on) about 1 apple
  • 1/2 cup pumpkin
  • 1/2 cup maple syrup
  • 1/2 cup milk
  • 4 tbsp butter, melted
  • 4 eggs
  • 1 tbsp vanilla
  • 1 tbsp molasses
Dry
  • 2.5 cups flour white wheat
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
Add in's
  • 1/2 cup walnuts finely chopped (in blender)

Equipment

  • muffin tin

Method
 

  1. Preheat oven to 350 degrees F. Prepare muffin tins (24). I use unbleached baking cups (see notes).
  2. In a large bowl, whisk together dry ingredients: flour, cinnamon, baking powder, baking soda and salt.
  3. In a separate bowl, combine liquid ingredients: carrots, apples, pumpkin, maple syrup, milk, butter, eggs, vanilla and molasses, until well combined.
  4. Add liquid to dry ingredients and stir until combined. Fold in the walnuts.
  5. Bake about 20 minutes or until a toothpick comes out clean. Serve warm.

Notes

Unbleached baking cups
Inspired by Whole Foods Carrot Apple Muffins

Blueberry Banana Muffins

Michelle Underwood Recipes , , 0 Comment

 

Michelle Underwood

Blueberry Banana Muffins

We have healthy blueberry muffins and indulgent blueberry muffins in our house. These are the healthy ones. I hope to post the indulgent one soon. Serve these for a breakfast your family will love and that you can feel good about. I usually make muffins about once a week and rotate through my recipes to avoid burnout. These muffins are requested again and again.
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Servings: 12 muffins
Course: Breakfast
Ingredients Equipment Method

Ingredients
  

  • 3 ripe banana, small to medium
  • 1/2 cup maple syrup
  • 2 tbsp butter, melted
  • 1 egg
  • 1 tbsp vanilla
  • 1.5 cups white wheat flour can substitute Einkhorn flour
  • 1/8 cup flax seed, ground
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup blueberries, mini

Equipment

  • muffin tin

Method
 

  1. Preheat oven to 375 degrees.
  2. Mash bananas in a medium bowl. Add maple syrup, butter, egg and vanilla. Mix well.
  3. In a large bowl combine flour, flax, baking soda, baking powder and salt.
  4. Add liquid ingredients to dry and stir just until combined. Fold in blueberries.
  5. Add batter to muffin tins, filling about 2/3 full. Bake for 20 minutes our until a toothpick comes out clean.

Banana Lentil Muffins

Michelle Underwood Recipes , , 0 Comment

 

Michelle Underwood

Banana Lentil Muffins

Adding lentils to your breakfast muffins is a great way to sneak in some extra protein to start your day. My family loves these muffins and I feel good about serving them. This recipe makes 24 muffins. I usually freeze half. It doesn't take any longer to make a bigger batch, but it does save me time down the road. Feel free to cut it in half if you need to make less. Kuddos to my cousin Sarah who turned us onto these! She is also the Mama who inspired Baked Pancakes.
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Servings: 24 muffins
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dried lentils
  • 3 cups water to cook lentils in
  • 1/2 cup milk
  • 4 bananas, small to medium
  • 1/2 cup butter, cubed 1 stick
  • 1/2 cup applesauce
  • 1/2 cup maple syrup
  • 2 egg
  • 2 tsp vanilla extract
  • 2 2/3 cup white wheat flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup raisins

Equipment

  • muffin tin

Method
 

  1. Preheat oven to 400 degrees. Prepare muffin tins. I like to use unbleached muffin liners (see notes below).
  2. Cook lentils according to package directions. 1 cup of dry lentils should be equivalent to approximately 2 cups of cooked. Once lentils are cooked, drain, and let cool. (It saves time to do this step in advance.)
  3. Using a blender, food processor or immersion blender, combine lentils, milk, bananas, butter, applesauce, syrup and eggs until well blended.
  4. In a large bowl mix together flour, baking powder, baking soda and salt.
  5. Add liquid ingredients to the dry ingredients and mix just until combined. Fold in the raisins.
  6. Spoon batter into muffin cups, approximately 2/3 full.
  7. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clear. Remove from muffin tins, cool and enjoy.

Notes

Inspired by:  lentils.org 
Muffin Liner Baking Cups