Tag Archives: Muffins

Apple Cinnamon Protein Bran Muffins

Apple Cinnamon Protein Bran Muffins

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These tasty muffins are pack with nutrients that support energy and digestion.

Ingredients

1 ¼ cups Buttermilk
1 1/4 cups All Bran cereal
1 1/4 cups Oat or Wheat flour
1 scoop doTERRA Vanilla Protein Powder
1/4 tsp Salt
2 T Raw Honey
1 T Baking Powder
1 tsp Ground Cinnamon
1 drop Cinnamon Bark Essential Oil (Optional)
1 large Egg
1/2 Applesauce

Directions

Preheat oven to 400 degrees and grease a muffin tin. In a medium bowl combine cereal and buttermilk and let sit for 2-3 minutes until cereal is softened.

In a medium bowl combine cereal and buttermilk and let sit for 2-3 minutes until cereal is softened.


Stir egg and applesauce into milk and cereal mixture. (And optional Cinnamon Bark Essential OIl)

Fold wet ingredients into dry ingredients until combined.

Scoop into 12 regular muffin cups or 24 mini muffin cups.

Bake for 12-18 minutes depending on size of the cup and a toothpick inserted in the center comes out clean.

Serve warm or cold. Warp individually to store. Store chilled up to 2 weeks.

https://beyondfoodisart.com/

Gluten Free Lemon Poppy Seed Muffins

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I love lemon in baked good and I love muffins. I have been playing around with recipes to make it one that works for our dietary needs in our family. Everyone enjoys these muffins. My kids prefer them with the optional glaze.

Ingredients

3/4 cup Coconut Flour
1 tsp Baking Soda
2 T Poppy Seeds
1/4 cup Sour Cream
1/3 cup Oil (Avocado or Grapeseed)
4 Large Eggs
3 T Lemon Juice
30 drops doTERRA Lemon Oil

Direction

In a glass or metal bowl measure flour, baking soda, and poppy seeds and combined.

In a separate glass or metal bowl measure sour cream, oil, eggs, lemon juice, and lemon essential oil and combined completely.

Preheat oven to 350 degrees.

Make a well in the dry ingredients. Pour in wet ingredients into the well. Slowly fold the dry ingredients into the wet ingredients. Let sit for 1-2 minutes and gently fold to incorporate ingredients completely.

Grease a muffin tin or line with cupcake liner. Use a 1/4 cup cookie scoop to fill muffin tin.

Bake for 18 to 22 minutes, until golden brown.

Optional:

Drizzle with Lemon glaze.

Lemon Drizzle

1 T Unsalted Butter melted
2 T Lemon Juice
1/2 cup Powdered Sugar

Combined together until smooth.

Tropical Chocolate Muffins

Tropical Chocolate Muffins

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These tasty muffins can be made gluten free with certified gluten free oats.

Ingredients

2 cups Bananas
1/2 cup Shortening
1 cup Sugar
2 Eggs
2 1/2 cups Oat Flour
1 cup Oats
1 cup Decanted Coconut
2  tsp Baking Powder
1 tsp Baking Soda
1 cup Chocolate Chips

Directions

Pre-heat oven to 400 degrees.

Smash the bananas and cream together with shortening and sugar. Stir eggs. In a separate bowl combined all dry ingredients. Fold dry ingredients into the wet ingredients. Scoop into muffin tins. Makes 24 muffins. Bake for 20 -30 minutes.

Muffins

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Low Carb Lemon Poppy Seed Muffins

Low Carb Lemon Poppy Seed Muffins

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As I have upgraded my eating habits there are some food I really miss. Muffins has been one of them. The fluffy crumbly texture is exactly what I was craving.

Ingredients

1 1/2 Cups Almond Flour
1/4 tsp Salt
1 T Baking Powder
2 T Poppy Seeds
2 Eggs
1/2 Cup Sour Cream
2 T Lemon Juice
20 drop doTerra Lemon Essential Oil
4 T Butter (melted)
1/2 Cup Cream Cheese
1 T Coconut Sugar

Directions

Preheat the oven to 450 degrees.

Combined flour, salt, baking powder, and poppy seeds together in a glass bowl.

Combine  eggs, sour cream, lemon juice, essential oil, butter, cream cheese, and coconut sugar together in a glass bowl.

Mix dry and wet ingredients together well.

Spray your pan with nonstick cooking spray.  I used a muffin tin, but you can use any pan you choose.  Take a drop a dollop of biscuit batter into each cup of  your pan.

Low Carb Lemon Poppy Seed Muffins

Cook for about 10 to 13 minutes.

Low Carb Lemon Poppy Seed Muffins

 

Low Carb Cinnamon Muffins

Low Carb Cinnamon Muffins

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As I have upgraded my eating habits there are some food I really miss. Muffins has been one of them. The fluffy crumbly texture is exactly what I was craving.

Ingredients

1 1/2 Cups Almond Flour
1/4 Teaspoons Salt
1 Tablespoon Baking Powder
1 tsp Cinnamon
2 Eggs
1/2 Cup Sour Cream
4 Tablespoons Butter (melted)
1/2 Cup Cream Cheese

Optional Flavor boost:
2 drops doTerra Cinnamon Essential Oil
1 drop doTerra Clove Essential Oil

4 drops doTerra Wild Orange Essential Oil

Directions

Preheat the oven to 450 degrees.

Mix all the dry ingredient together.

Combine all the wet ingredients together. (including essential oils)

Mix dry and wet ingredients together well.

Spray your pan with nonstick cooking spray.  I used a muffin tin, but you can use any pan you choose.  Take a drop a dollop of biscuit batter into each cup of  your pan.

Low Carb Cinnamon Muffins

Cook for about 10 to 13 minutes.

Low Carb Cinnamon Muffins

Cream Cheese Strudel Muffins

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I love all things with cream cheese. I also love strudel muffins. So I decided to play around. We added fresh peaches to 1/2 of the batch which was my daughters favorite.

Ingredients

Muffin
1 Egg
1 cup Milk
1/4 cup Oil
1/4 cup Sugar
2 cups Flour
3 tsp Baking Powder
1 tsp Salt
Optional 1/4 – 1/2 cup fresh fruit

Cream Cheese Filling
1 Egg
1/4 cup Sugar
8 oz Cream Cheese

Strudel
1/4 cup Unsalted Butter
1/4 cup Brown Sugar
1/2 cup Flour

Directions

Pre-heat oven to 400 degrees.

In a medium mixing bowl cream together egg, milk, oil, and sugar. Shift in dry muffin ingredients. Gently fold dry and wet ingredients together (including optional fruit).

In a separate bowl cream together filling ingredient until smooth.

In a third bowl cream together butter and brown sugar. Stir in flour until crumbly.

Line a 12 count muffin tin with liners. Layer each cup with a thin layer of dough followed by cream cheese filling, more dough, then sprinkle with strudel.

Bake for 18-22 minutes until golden brown.