STUFT MAMA'S Grain Free Microwave English Muffin

makes one muffin

10 grams almond flour (about 1 1/2 tablespoons)
14 grams coconut flour (2 tablespoons)
1 teaspoon melted light butter or margarine
1 egg (or 2 egg whites)
pinch of salt
1/4 teaspoon baking powder
2-3 tablespoons water

for the middle:butter spray or light butter spread
garlic salt
garlic
nutritional yeast or parmesan cheese
Italian seasoning (optional)

Directions:
Mix all ingredients together in small bowl.
Pour half of the mixture in a microwave safe bowl sprayed with nonstick spray.
Spray the top with butter spray and sprinkle garlic, garlic salt, nutritional yeast (or parmesan cheese).
Cover with the other half of the mixture.
Microwave for 2 – 2 1/2 minutes.
Lightly toast in toaster oven. (optional)

Healthy Banana Blueberry Muffins

from Yummy Mummy Kitchen

Prep time: 10 minutes
Cook time: 15 minutes

Yield: 12 muffins

Calories per serving: 206
Fat per serving: 7
Ingredients

1/3 cup soft coconut oil (slightly melted)
1/2 cup light brown sugar, lightly packed (sometimes I use raw sugar for these!)
1/4 cup agave syrup
3 ripe bananas, mashed with a fork
2 eggs, beaten
1/2 cup unbleached all-purpose flour (or GF flour)
1/2 cup whole wheat flour (or GF flour)
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups blueberries (fresh or frozen)
1 tablespoon turbinado sugar (optional)Cooking Directions
Preheat oven to 375 degrees F.

In a large bowl, whisk together the coconut oil, light brown sugar, agave, mashed bananas, and eggs.
In a medium bowl, whisk together flours, baking soda and salt.

Stir dry ingredients into wet ingredients using a rubber spatula or wooden spoon. Gently fold in the blueberries.

Spoon batter into prepared muffin tin and sprinkle tops with turbinado sugar. Bake for 15 minutes until a toothpick comes out clean.

Oatmeal Blueberry Applesauce Muffins

These beauties are surprisingly moist and delicious. I say this with the utmost respect and admiration for butter and fat. These are the kind of muffins that make you feel good about yourself and your morning. Really. Yea… good stuff. They’re whole grain, oat filled and fruit studded. Dreamy!

Makes 12-15 muffins

1 1/4 cups any low-gluten flour
1 1/4 cups oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1/2 cup firmly packed brown sugar
2 tbsp almond oil
1 large egg, lightly beaten
3/4 cup blueberries (fresh or frozen)

Preheat oven to 375 degrees.

Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray. I simple greased and floured a muffin pan, saving the paper.

In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. 

In a medium bowl combine applesauce, buttermilk, sugar, oil and egg.

Make a well in dry ingredients and add applesauce mixture. Stir until just moist. 

Fold in blueberries. Fill muffin cups 2/3 full.

Bake for 16-18 minutes.

Banana Bread (Chocolate Banana Bread) Protein Muffins

Ingredients (indicates the alternative Chocolate Banana Bread ingredients)

3/4 cup Ripe banana (about 1 large banana, otherwise pumpkin pure, sweet potato baby food, or applesauce work just as well)
3/4 cup Egg whites
1/2 cup Plain low fat greek yogurt
3/4 cup Oats (use gluten free if sensitive to gluten)
2 scoops Vanilla protein powder (Chocolate Protein Powder)
12-14 packets Stevia (or 1/2 cup sweetener of choice)
1 tsp Baking powder
1 tsp Baking soda
1/2 tsp Cinnamon (1 Tbsp. cocoa powder)


1. Preheat oven to 350 degrees. Spray muffin tin with non-stick cooking spray, or line with silicone or foil liners, (spray liners if using).

2. Place all of the ingredients in a blender, (or food processor), and blend until mixture is smooth.

3. Divide mixture evenly between 12 muffin tins.

4. Bake for 15-18 minutes, or until toothpick comes out clean.

(Note: be sure to use either silicone or foil liners with the paper insert removed because they will stick, as does any muffin made with oats rather than flour!)

From Dashing Dish

Apple Carrot Muffins, Tosca Reno's Eat Clean Cookbook

Wet Ingredients:

1/3 cup plain kefir
1/3 cup water
1 cup cooked sweet carrots, pureed
            - try pumpkin or squash too
1 1/2 cups cooked sweet potatoes, pureed
1 cup unsweetened applesauce
1/4 cup apple butter
1/2 cup olive oil - try avocado oil too
1 tsp vanilla extract
1 Tbsp unsulfured blackstrap molasses


Dry Ingredients:
1/4 cup ground flaxseed
1/4 cup Sucanat
1 Tbsp. Apple Pie Spice
2 1/4 cups Power Flour - try any whole grain, low gluten flour
1 1/2 tsp baking posder
1 1/2 tsp baking soda
1 tsp sea salt
1/4 cup pitted prunes, chopped
1/3 cup walnut pieces




1. Preheat oven to 375 degrees


2. Line muffin tin with paper liners.


3. Combine all wet ingredients in a medium-sized bowl and the dry ingredients in a large bowl.


4. Pour wet ingredients into dry ingredients and mix until just blended.
Do NOT overmix - this makes the muffins go flat and rubbery.


5. Fill muffin tins 3/4 way full. Bake for 25 minutes.

Nutritional Information (per one muffin):
Calories 227
Protein 4g
Carbs 33g
Fiber 4 g
Sugar 14g

Muffin Cupcake Baking Tips

Remember to place a shallow casserole dish filled with water in the oven while it is preheating and leave it in while baking.

Somehow this makes your muffins come out nice and high and moist.

-- I bet the same would be true of baking cupcakes this way.

***

Here's another tip/tick for baking cupcake-style

***

Good use of canning lids:

Use canning lids on a sheet pan to hold paper cupcake liners, so you can bake more cupcakes/ muffins at one time...

Ever-Ready Bran Muffins

This recipes is called 'ever ready' because you can mix up a batch and keep the dough in the refrigerator for up to six weeks. Go ahead and add dried fruit or nuts to it whenever you like.

Dry Ingredients:

4 cups whole wheat flour, Power Flour(see recipe below) or other whole-grain flour
4 cups natural bran (I used wheat bran)
4 tsp. baking soda
4 Tbsp. flaxseed
2 tsp. sea salt
1 cup Sucanat or rapadura sugar

Wet Ingredients:

4 cups buttermilk
1-1/2 cups unsweetened applesauce
3 egg whites + 1 whole egg, well beaten (I used 1 whole egg & 1 egg white when I halved the recipe.)

1. Preheat oven to 425 degrees
2. Prepare muffin tin by lining with paper or silicone cups or by spraying with natural non-stick spray.
3. Combine all dry ingredients in a large mixing bowl.
4. Combine all wet ingredients in a medium mixing bowl.
5. Pour wet ingredients into dry ingredients and mix JUST until combined. Do NOT over mix! Add optional additions and fold in.
6. spoon batter into prepared muffin cups until 3/4 full.
7. Place in hot oven and bake for 15 minutes or until golden.
8. Remove from oven and let cool on wire rack.

Optional Additions: 1 cup total of any chopped dried fruit, nuts, shredded carrots or apple, coconut or combination there of.

You can also add 1/2 Tbsp of apple pie spice (see below).

Nutrition Information (one muffin without fruit or nuts)

Calories: 107 Protein: 4 g Total Fat: 1 g Fiber: 3 g Sugar: 7 g Sodium: 268 mg, Carbs: 22g


Power Flour:

1/4 cup barley flour
1/4 cup brown rice flour
1/4 cup amaranth flour
1/4 cup spelt flour
1/4 cup kamut flour
1/4 cup unbleached whole-wheat flour

Apple Pie Spice:

1 tsp. ground cinnamon
1/2 tsp. nutmeg
1/4 tsp allspice
1/4 tsp. cardamom

Enjoy!

Morning Glory Muffins from Tosca Reno’s “Eat Clean Cookbook”

Makes 12 muffins.

Dry Ingredients

3/4 cup whole wheat flour
3/4 cup oat bran
1/2 tsp baking soda
1 tsp apple pie spice (1t cinnamon, 1/2t nutmeg, 1/4t allspice, 1/4t cardamom)
1/2 cup Sucanat or rapadura sugar
1/2 tsp sea salt

Wet Ingredients

1 banana, mashed
1/2 cup plain kefir
1 egg white and 1 whole egg, well beaten
2 tbsp unsweetened applesauce
1 tsp vanilla extract
1 carrot, peeled and grated
1/2 cup chopped, pitted dates
1/2 cup chopped nuts (raw is best)

1. Preheat oven to 425F
2. Prepare muffin tins by lining with silicon or paper liners, or by greasing with a good quality olive oil (see ***TIP*** below)
3. Combine all dry ingredients in a large bowl. Mix well.
4. Combine all wet ingredients in a medium sized bowl. Mix well.
5. Pour wet ingredients into dry and mix until just combined. Do not over mix or your muffins will come out flat and rubbery.
6. Spoon batter into muffin cups until 3/4 full. Place in hot oven and bake for 15 to 20 minutes. Remove from oven and let cool on wire cooling rack.

Nutritional value for one muffin:
Calories 187, Protein 7g, Total Fat 5g, Fiber 4g, Sodium 168 mg, Sugar 13g, Carbs 36g

*TIP*

Cooking sprays are convenient, but contains isobutene as an ingredient. Putting a healthy oil, such as extra virgin olive oil inside a spritz bottle is a better way to go convenient and healthy.

***

Apple Pie Spice

Yields 2 tsp

1 tsp ground cinnamon

1/2 tsp numeg

1/4 tsp allspice

1/4 tsp cardamom

Oatmeal Muffins [4 recipes]

Oatmeal Banana MuffinsOatmeal muffins have a wholesome, satisfying flavor and texture that makes you feel like you're eating something that's both delicious and nutritious. The moist, cakey inside of an oatmeal banana muffin is hard to beat, especially when paired with a cup of hot tea or coffee on a cold winter day.One of the benefits of cooking with oats is the fact that oats naturally lower the bad cholesterol in your bloodstream. The fiber in oatmeal acts to fill you up and cleanse your digestive system, serving two healthful purposes: to help you eat less and to process the food already in your digestive tract. Most muffin recipes aren't good for you, but if you replace some of the oil with mashed bananas or applesauce, you can make delicious oatmeal muffins that are really healthy. If you are trying to eat low sugar as well, exchange the sugar in the recipe for Splenda.

This oatmeal muffin recipe is healthful and delicious. Use it as a base recipe and experiment by adding in other healthy ingredients.

Ingredients :
2 cups oatmeal (old fashioned, slow cooking kind)
2 teaspoons baking powder
1 overripe banana
½ cup applesauce
¾ cups skim milk
2 egg whites
2 teaspoons vanilla
½ teaspoon salt
2 teaspoons cinnamon
½ cup Splenda

Heat oven to 350 degrees. Line muffin tins with liners.

In a mixing bowl, combine oatmeal, baking powder, salt, Splenda and cinnamon and mix.

In a separate bowl, mash the overripe banana with a fork. Stir in applesauce, milk, egg whites and vanilla. Stir with a wooden spoon until well blended.

Add in oatmeal mixture. Mix just until ingredients bind together and are well combined.

Spoon muffin batter into muffin liners. Bake until muffins are slightly browned on top and a toothpick comes clean when inserted in the center of a muffin. - Serve warm.

* If you wish to enhance the banana flavor, eliminate the applesauce and use two small overripe bananas instead of one. Or, if you want to bake straight oatmeal muffins, replace the banana with more applesauce and add in a teaspoon of nutmeg.

* For a higher fiber oatmeal muffin, consider sneaking some bran into the recipe. Ground flax seed is another good source of fiber. Still others like to add slivered almonds, dried cranberries or chopped walnuts. However you do it, enjoy your healthy oatmeal muffins!
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*Tosca's Applesauce Oatmeal Muffins 

Ingredients:
1 cup Dry old-fashiond oatmeal flakes
1 cup Unsweetened applesauce
1/2 cup Skim milk, soy milk, rice or almond milk (your choice)
2 Egg whites, beaten
2 tbsp Ground flaxseed
2 tbsp + 1 tsp canola oil
1 tbsp Baking powder
1/2 tsp Baking soda
1 tsp Cinnamon
1/2 tsp Ground nutmeg
3/4 cup Whole wheat flour
1/4 cup Dried cranberries
1/4 cup Dried cherries
1/4 Raisins

Preparation:
Preheat oven to 375 F. Prepare muffin tin by lining with paper or silicon liners, or cooking spray.

Combine oatmeal, applesauce, milk, eggs, flax and oil in a medium bowl. In another medium bowl, combine dry ingrediants, including dried fruit. Make a well in the center of the dried ingrediants and pour wet ingrediants into it. Stir until all ingrediants are just combined.

Using small ladle, fill muffin cups 2/3 full. Bake 15 - 20 minutes. Cool on wire rack.

Nutrition Information: Calories: 120 ; Total Fat: 3 ; Carbohydrates: 20 ; Protein: 3 ; Fiber: 3*** 
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Baked Oatmeal Snack Bars
Ingredients:
1.5 cups rolled oats
1/2 cup chopped walnuts [or any nuts you like]
1/2 cup dried fruit (any you like – raisins, cranberries, dates, figs)
1/4 cup seeds (any you like – sunflower, pumpkin, flax, sesame)
1 tsp cinnamon
1 tsp kosher salt
1.25 cups skim milk
1 egg
1 tsp vanilla

Method:
Preheat oven to 350.   Mix dry ingredients.      Mix wet ingredients.
Pour wet into dry. Stir to combine.
Pour into a 9×9 baking dish either coated in cooking spray or lined with parchment.
Bake for 40 minutes.
Cut into 9 squares. 

Each bar is appx. 170 calories, 3 grams fiber and 5 grams protein. [Cut into 12 squares reduces calories to about 125 calories per square]* The variations are endless: cranberries, coconut, all kinds of dried fruit, nuts, etc.

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Clean Eating Applesauce Pumpkin Oatmeal Muffins

Ingredients:
2 cups Old Fashioned Oatmeal
1 cup Unsweetened Applesauce
1 cup Pumpkin Puree
2 Eggs
2 Egg Whites
1 cup Light Vanilla Soymilk
1 cup Unbleached All Purpose Flour
1/2 cup Whole Wheat Flour
1/2 cup Organic Sucanat
2 Tbsp Baking Powder
2 tsp Baking Soda
2 tsp Cinnamon
2 tsp Pumpkin Pie Spice
1 cup Golden Raisins (optional but included in Nutrition Facts)
Raw Unsalted Pumpkin Seeds to sprinkle on top (I used about 1.4oz )

Directions:
Preheat oven to 375 and line muffin pan with liners or spray with nonstick spray.

First combine all wet ingredients.

Then combine all dry ingredients and make a well in the middle. 
Pour in wet ingredients and mix together. Then fold in raisins.

Fill Muffin Cups 2/3 of the way full and then sprinkle the top with pumpkin seeds. 
Bake for 15-20min until the tops are golden brown.

Nutritional Information:

Number of Servings: 24  -  Calories 137, Total Fat 5.4g, TotalCarbs 17g, Fiber 3g, Protein 5.7g

single-serving Baked Oatmeal with Individual Toppings

Additional Notes:

• Use a half cup to one cup of honey in place of stevia if you don’t have any.
• Nutrition info is without any toppings.
• The batter will look RUNNY, don’t worry!
• Freeze them in an airtight container or Ziploc bag after they have cooled. Thaw overnight in refrigerator for morning you want them.
• Reheat 45-60 seconds.
• Spray the cupcake liners with nonstick cooking spray.
• Adding cream or milk over the top after warmed is very yummy!
• If you are gluten free, make sure you are using certified gluten free oats and baking powder.
• If you don’t have the stevia packets or powder only liquid, here’s the conversion chart.
• I used a 1/4 cup to fill each muffin and the extra batter I had was about a half cup and I “topped” off some that looked smaller.

Ingredients

• 2 eggs
• 2 cups applesauce, unsweetened
• 5 cups, Old Fashioned rolled oats
• 1 banana, mashed
• 2 3/4 cups milk (I used 1%)
• 1/4 cup flaxseed meal
• 6 packets of Sweetleaf Stevia or 1 1/2 teaspoons stevia powder
• 1 tablespoon ground cinnamon
• 3 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• Optional toppings: raisins, walnuts, chocolate chips

Directions

1. Preheat oven to 350 degrees.
2. Mix eggs, vanilla, applesauce, banana and Stevia together in a bowl.
3. Add in oats, salt, baking powder, flax and cinnamon and mix well with wet ingredients.
4. Finally pour in milk and combine.
5. Spray a 12 and 6 capacity muffin tin with cooking spray or use cupcake liners.
   Pour mixture evenly into muffin tin cups.
6. If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter.
7. Bake 30 minutes until a toothpick in center comes out clean. Cool and enjoy or freeze them in gallon freezer bags.

Nutrition Info (without toppings)

Servings: 18* Calories: 143* Fat: 4g* Fiber: 4g* Carbs: 23g* Protein: 6g*