Category: muffins

Categories
breakfast Chocolate dessert muffins

One Bowl Dark Chocolate Greek Yogurt Banana Muffins

These easy chocolate Greek yogurt banana muffins are sweet, flavorful, super moist, and require just one bowl to make. Take advantage of over-ripe bananas with these chocolate-y, bakery-style favorites!

Yield: 12 Muffins

Ingredients
  • 2 medium bananas (about 1 cup), over-ripe
  • 6 oz (3/4 cup) plain 2% Greek yogurt
  • 1 large egg
  • 1/4 cup canola oil
  • 1/4 cup whole milk
  • 1 tsp pure vanilla extract
  • 2/3 cup granulated sugar
  • 1 Tbsp (packed) light brown sugar
  • 2 Tbsp natural unsweetened cocoa powder
  • 1/2 tsp sea salt
  • 1–1/4 tsp baking soda
  • 1–2/3 cups all-purpose flour
  • optional: 1/4 cup semisweet or bittersweet chocolate, chopped

Instructions
  1. Prehear the oven to 375 degrees. Lightly grease a 12-cup muffin tin or line with paper liners. Set aside.
  2. In a large mixing bowl, use the back of a fork to mash the banana until only very small lumps remain. Add the yogurt and the egg and use the fork to whisk the mixture together until completely combined. Add the oil, milk, and vanilla, and stir to combine. Add the sugars and stir again.
  3. Using a spatula, stir in the cocoa powder, scraping down the sides of the bowl as necessary. Mix until the cocoa is completely incorporated. Stir in the salt and baking soda, then gently fold in the flour, until just combined.
  4. Divide the batter among 12 paper-lined muffin cups, about 3/4 full. A cookie scoop works best for this. Top with the chopped chocolate or chips, if using.
  5. Bake for 16-19 minutes, rotating once, until the muffin tops look set, and a cake-tester inserted into the center of the muffins comes out clean. Remove from the oven and let cool in the muffin tin for 5-10 minutes, before removing and cooling completely on a baking rack. Serve warm or at room-temperature.

For full information kindly visit forkknifeswoon.com.
Categories
breakfast muffins

French Toast Muffins Recipe

These French Toast Muffins are easy to make, using things you already have in your pantry! Your choice of bread, cubed and covered in egg and vanilla mixture, topped with a delicious sugary topping, and baked until golden and crispy.

Servings 12 muffins

Ingredients
Dough
  • 1 cup whole milk
  • 1/4 cup heavy cream
  • 2 tbsp granulated sugar
  • 4 eggs
  • 2 tsp vanilla extract
  • 3/4 tsp ground cinnamon
  • 1/4 tsp kosher sea salt
  • 6 cups dried cubed bread (white, challah, brioche, croissants or cinnamon raisin)

Topping
  • 1/3 cup all purpose flour
  • 1/4 cup brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 cup unsalted butter

Instructions
  1. Preheat oven to 350 degrees. Spray a 12 cup muffin pan with cooking spray; set aside.
  2. In a large bowl, whisk together the milk, cream, sugar, eggs, vanilla, cinnamon and salt.
  3. Add the cubed bread into the mixture, toss gently to combine. Scoop a ⅓ cup of the mixture into each well.
  4. Meanwhile, to make the topping, in a medium bowl, whisk together the flour, brown sugar and cinnamon. Using a pastry blender or your fingers, break the butter into small pea-size clumps. Sprinkle the streusel mixture over the tops of the muffins.
  5. Place in the oven and bake for 25-30 minutes or until golden brown on top. Remove from the oven and allow to cool for 5 minutes before removing and serving.

For full information kindly visit lilluna.com.
Categories
breakfast carrot muffins oatmeal zucchini

ZUCCHINI CARROT OATMEAL MUFFINS

Zucchini Carrot Oatmeal Muffins, made with whole wheat and golden raisins, are the perfect option for a healthy, wholesome and delicious breakfast or snack.

Servings: 12 muffins

INGREDIENTS
  • 1/2 cup rolled oats
  • 1 cup all-purpose flour
  • 1 1/2 cups whole wheat flour
  • 1 1/2 cups sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 3 large eggs + 1 large egg white
  • 3/4 cup oil
  • 1 cup grated zucchini
  • 1 cup grated carrot
  • 3/4 cup golden raisins optional

INSTRUCTIONS
  1. Preheat oven to 350 degrees. Line a 12-count muffin pan with paper liners, or spray generously with nonstick cooking spray.
  2. Squeeze as much liquid as possible out of the zucchini and carrots. We want moist, not mushy.
  3. Mix dry ingredients in a large bowl and set aside.
  4. In a separate bowl, whisk eggs and oil. Stir in grated zucchini and carrots.
  5. Add the wet ingredients to the dry ingredients and stir just until combined.
  6. Fill muffin cups about 3/4 full and bake for approx. 20 minutes. They are done when a toothpick inserted comes out clean, and tops spring back when lightly touched.
  7. Coll completely in the muffin pans and serve. 
  8. Store in a tightly sealed container for 4-5 days.

For full information kindly visit yellowblissroad.com.
Categories
breakfast Healthy Food muffins pumpkin

HEALTHY PUMPKIN MUFFINS

These healthy pumpkin muffins are naturally gluten-free, sweetened with maple syrup, quick and easy to make, and so perfecty pumpkin-y.

yield: 12 SERVINGS

INGREDIENTS
  • 3 cups old-fashioned oats*
  • 1 tablespoon pumpkin pie spice, homemade or store-bought
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon fine sea salt
  • 2 eggs
  • 1 cup unsweetened almond milk, plain or vanilla
  • 1 cup pumpkin puree
  • 1/2 cup maple syrup
  • 3 tablespoons melted coconut oil (or any mild-flavored oil)
  • 1 teaspoon vanilla extract
  • optional: turbinado sugar for sprinkling

INSTRUCTIONS
  1. Preheat oven to 375°F. Line a 12-cup muffin pan with parchment or cupcake liners, or lightly grease with cooking spray.  Set aside.
  2. Puree oats in a blender or food processor until they reach a flour-like consistency.  Add in the pumpkin pie spice, baking soda and sea salt, and pulse until the mixture is evenly combined.  Set aside.
  3. In a separate large mixing bowl, whisk together the eggs, milk, pumpkin puree, maple syrup, coconut oil and vanilla extract until evenly combined.  Fold the dry ingredients in with the wet ingredient mixture, and stir until the mixture is just combined.  (Try to avoid over-mixing.)

For full instructions kindly visit gimmesomeoven.com.
Categories
breakfast muffins pumpkin sidedish zucchini

NO SUGAR ADDED PUMPKIN ZUCCHINI MUFFINS

Grab-and-go breakfasts are a must for back to school season! No Sugar Added Pumpkin Zucchini Muffins are a nutritious choice, too. Packed with pumpkin and zucchini and made without refined sugar, it’s a great way to start your day. These muffins are quick and easy to make, too!

yield: 12 MUFFINS

INGREDIENTS
  • 1 cup flour
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1 cup pumpkin puree
  • 1 cup finely shredded zucchini , (about 1 medium zucchini) *see note about squeezing the liquid out
  • 1 tsp vanilla
  • 1/3 cup maple syrup
  • 1/4 cup greek yogurt

INSTRUCTIONS
  1. Preheat oven to 375 F and line a 12-count muffin tin with liners or spray with cooking spray. 
  2. In a medium bowl, mix together the flour, cinnamon, pumpkin pie spice, baking soda, baking powder and salt. Set aside.
  3. In another medium bowl, lightly beat the eggs. Add in the pumpkin puree, zucchini, vanilla, maple syrup and greek yogurt. Mix until combined. Pour the wet ingredients into the dry and mix until combined. 
  4. Divide the dough into the muffin tin. Bake for 20-25 minutes or until a toothpick inserted into one of the muffins comes out clean. Let cool for a few minutes in the pan before transferring to a wire rack to cool completely. Once cooled, store in an airtight container on the counter for 3-5 days.

For full information kindly visit asavoryfeast.com.
Categories
muffins sidedish

CINNAMON SUGAR DONUT MUFFINS

Cinnamon Sugar Donut Muffins – Donut muffins are a super soft, homemade muffins that are easy to make!  These buttery treats taste just like an old fashioned donut rolled in cinnamon and sugar!

Servings: 10

Ingredients
FOR THE MUFFINS:

  • 1 1/2 Cups All Purpose Flour
  • 1/2 Cup Granulated Sugar
  • 1 1/2 Teaspoons Baking Powder
  • 1/8 Teaspoon Salt
  • 1/2 Teaspoon Ground Cinnamon
  • 1/4 Teaspoon Nutmeg
  • 1 Teaspoon Vanilla Extract
  • 1 Large Egg
  • 1/2 Cup Milk
  • 1/3 Cup Butter, Melted and Cooled

FOR THE TOPPING:

  • 1/3 Cup Granulated Sugar
  • 2 Teaspoons Ground Cinnamon
  • 5 Tablespoons Butter, Melted

Instructions

  1. Preheat oven to 350 degrees.  Grease muffin cups or line with paper liners. Set aside.
  2. In a large bowl whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg. Set aside.

For full instructions kindly visit thesaltymarshmallow.com.

Categories
bread breakfast meal muffins

Blueberry Muffin Bread

Delicious Blueberry bread perfect for breakfast (or anytime!)

Ingredients
  • 1 cup white sugar
  • 1/2 Cup Salted Butter
  • 2 eggs
  • 1 Tbsp Vanilla Extract
  • 1 Cup Milk
  • 2 Cups All purpose Flour
  • 2 tsp Baking Powder
  • 2 Cups Blueberries

Instructions
  1. Preheat your oven to 350 degrees.
  2. Grease a 9 inch loaf pan.
  3. Cream together the butter and sugar.
  4. Add the eggs, vanilla and milk beating well.
  5. Add the dry ingredients and beat until well combined
  6. Add blueberries and mix by hand gently with a spatula being careful not to crush the berries.
  7. Pour batter into your loaf pan and bake for 60-75 minutes or until a cake tester comes out clean.
  8. Allow to cool in pan for 10 minutes before removing to finish cooling.

For recipe notes kindly visit frugalmomeh.com.
Categories
breakfast Cheese Gluten Free meal muffins

Breakfast Muffins

These savory and delectable muffins are wonderful for a holiday breakfast. These gluten free muffins contain bacon, eggs, cheese, bell peppers inside a hash brown crust. So scrumptious!

Servings : 24

INGREDIENTS
  • 20 oz. bag refrigerated Simply Potatoes shredded hash browns
  • 1 tbsp. olive oil
  • 1 tsp. sea salt
  • 1/2 tsp. ground black pepper
  • 2 cups Fiesta blend cheese divided use
  • 12 oz. pkg. Rath bacon cooked and crumbled into bite-sized pieces
  • 9 extra large eggs divided use
  • 1/2 cup red bell pepper diced
  • 1/2 cup orange bell pepper diced
  • parsley
  • 1/2 cup 2% milk or cream
INSTRUCTIONS
  1. Preheat oven to 400°.
  2. Spray 24 muffin tins with cooking spray.
  3. Combine one egg with hash browns, olive oil, 1 cup cheese and half each of the salt and pepper.
  4. Divide mixture evenly between 24 muffin tins and press down.
For full instructions kindly visit cantstayoutofthekitchen.com.
Categories
Gluten Free muffins paleo

THE BEST PALEO BANANA BREAD MUFFINS (GLUTEN-FREE, LOW-CARB)


Light, moist and fluffy banana bread muffins are paleo, gluten-free, low-carb and only 165 calories per muffin.

Servings 12

Ingredients

  • 3 large eggs
  • 2 cups mashed bananas 3-4 medium
  • 1/2 cup almond butter peanut butter can also be used
  • 1/4 cup butter olive oil can also be used
  • 1 teaspoon vanilla
  • 1/2 cup coconut flour almond flour can also be used
  • 1 tablespoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • pinch of sea salt
  • 1/2 cup chocolate chips optional and not included in nutritional facts

Instructions
For full instructions kindly visit gimmedelicious.com