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Morning Glory Muffins

  • 1 cup/120 grams AP Flour
  • ¾ cup/85 grams Whole-Wheat Flour
  • 1½ tsp. Cinnamon
  • 1 tsp. Baking Powder
  • ½ tsp. Baking Soda
  • ½ tsp. Salt
  • ¾ cup/177 milliliters Whole Milk
  • ¾ cup/160 grams packed Brown Sugar
  • 2 Eggs
  • ¾ cup/90 grams shredded Carrot, (from 2 medium carrots)
  • ½ cup/77 grams shredded Apple, (from 1 medium apple)
  • ½ cup/57 grams unsweetened shredded Coconut, toasted
  • ¾ cup/90 grams finely chopped Walnuts, toasted
  1. Heat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners.
  2. In a medium bowl, whisk together all-purpose flour, whole-wheat flour, cinnamon, baking powder, baking soda and salt. In a large bowl, whisk together milk, dark brown sugar and eggs until smooth. Stir carrot, apple, coconut, and walnuts into the wet mixture. Stir in the melted coconut oil.
  3. With a large rubber spatula, fold the dry ingredients into the wet ingredients until just combined. Do not overmix. Divide the batter evenly among the prepared cups.
  4. Bake until puffed and set and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

Paige’s Banana Muffins

In a mixer, start with wet ingredients. 

2 ripe Bananas
1 Egg
1/2 cup Oil
1/2 cup Vanilla Yogurt or Buttermilk
1 tsp Vanilla

In a separate bowl mix dry ingredients:

1 3/4 cup King Arthur AP Flour
3/4 cup Sugar
1 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Salt
Cinnamon to taste

Add dry ingredients to wet ingredients until mixed. Add chocolate chips. Then spoon into 12 lined muffin cups and bake at 350 degrees for 20-25 minutes. 

Notes:

If you prefer to substitute honey for sugar, just add the honey into the wet ingredients but be sure to use yogurt instead of buttermilk if you make that substitution or they will be runny.

These muffins freeze well. Just place on the counter, covered, overnight and they will be thawed and ready to eat in the morning.

Cooked muffins eaten later on will benefit from a few minutes in the microwave to soften up the chocolate chips.

Pumpkin Donut Muffins

INGREDIENTS

for the donut muffins:

  • 1 3/4 cup all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/3 tsp. ground nutmeg
  • pinch of ground cloves
  • 3/4 cup pumpkin purée
  • 1/2 cup dark brown sugar
  • 1/2 cup milk, room temperature
  • 2 egg whites, room temperature
  • 6 T melted coconut oil
  • 1 tsp. vanilla extract

for the cinnamon sugar topping:

  • 6 T butter
  • 2/3 c granulated sugar
  • 3 tsp. ground cinnamon

INSTRUCTIONS

  1. Preheat the oven to 350°F.
  2. In a small bowl, add the flour, baking powder, spices, and salt. Whisk to combine and set aside.
  3. In a medium bowl, add the pumpkin purée, brown sugar, milk, egg white, oil, and vanilla. Whisk until well blended and smooth.
  4. Add the flour mixture to the pumpkin mixture and stir just until combined, being careful not to over mix the batter.
  5. Divide the batter evenly among the muffin wells in the prepared muffin pan.
  6. Bake the donut muffins until they become domed on top and a toothpick inserted into the center of a muffin comes out clean, about 22 minutes for regular-sized donut muffins.
  7. In a small bowl, melt the butter. Set aside.
  8. In another small bowl, add the sugar and cinnamon and whisk to combine.
  9. Working one at a time, dip each donut muffin in the butter, coating all sides and allowing excess butter to drip off, then roll each donut muffin in the cinnamon sugar mixture, once again coating all sides. Serve immediately or store (see storage tips below).

NOTES

Storage: Pumpkin spice donut muffins are best enjoyed fresh on the same day they are made. Donut muffins that are coated in the cinnamon sugar topping can be stored in an airtight container at room temperature for up to 1 day. If you wish to store the donut muffins for longer, do not coat the muffins in the cinnamon sugar mixture until the day you plan to eat them.

Apple Muffins

Ingredients

Batter:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 1/4 teaspoons vanilla
  • 4 apples (2 chopped, 2 shredded)
  • 1tsp cinnamon
  • 1/2tsp nutmeg

Topping:

  • 1/3 cup packed brown sugar
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon butter

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan.
  2. In a medium bowl, mix flour, baking powder, baking soda and salt.
  3. In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan. Batter will be thick like cookie dough.
  4. In a small bowl, mix brown sugar, flour and cinnamon. Mix well, then cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.
  5. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack

Paleo Banana Muffins

 I have another recipe for banana muffins from Multiply Delicious, but it calls for A LOT of almond butter and almond flour. Both are expensive, so I tried to find a recipe that didnt call for the almond butter. I found this one from the Living Healthy with Chocolate blog, and they turned out great! They tasted just as moist as the other recipe.

Ingredients

  • 1½ cup almond flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 3 bananas (I used apple bananas)
  • 1 tbs raw honey
  • 1 egg, beaten
  • 5 tbs butter, melted
  • ⅓ cup raw pecans, chopped
Crumbs:
  • 2 tbs almond flour
  • ⅛ tsp ground cinnamon
  • 1 tbs butter
Instructions
  1. preheat the oven at 350°F
  2. in a bowl mix the almond flour, baking soda and salt
  3. in a separate bowl, mash the bananas and mix in the honey, egg and melted butter
  4. pour the banana mixture into the flour mixture and stir to combine
  5. fold in chopped pecans
  6. spoon the batter into paper lined muffin pan cups
Crumbs:
  1. mix together the almond flour, cinnamon and butter until mixture resemble coarse cornmeal and sprinkle over the top of each muffin
  2. bake for 17 minutes or until tops turn golden brown

Pumpkin Almond Flour Muffins

Ingredients:

  • 1 cup almond flour/meal
  • 1 cup canned pumpkin
  • 2 eggs
  • 1/4 cup almond butter
  • 1/4 cup honey or maple syrup
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 3/4 cup chopped walnuts

Directions:

  1. Preheat oven to 350*F.
  2. Combine all ingredients in a large mixing bowl and blend well.
  3. Coat muffin tin with non-stick cooking spray (or use paper liners) and divide batter among six cups.
  4. Bake for 32-35 minutes or until muffins are cooked all the way through.
  5. Allow to cool before serving.

Blueberry Muffins


2 cups plain flour
½ cup sugar
2 ¼ tsp. baking powder
1 tsp. salt
¼ tsp. baking soda
1 egg
1 cup melted butter
1 cup blueberries

Mix all ingredients, bake in muffin tins at 425 degrees for 20 minutes.

Bran Muffins


1 ½ cups Kellogg All-Bran cereal
1 ¼ cups milk
1 egg
1/3 cup vegetable oil
1 ¼ cups flour plain
2 tsp baking powder
½ tsp salt
½ cup sugar

Mix cereal, milk, egg, and vegetable oil. Let stand 2 min. Add remaining ingredients. Cook at 400 degrees for 15 minutes. Makes 12 muffins.

Apple Muffins

2 cups sifted flour
3 tsp. baking powder
½ cup sugar
3 Tbsp. shortening
1 egg, beaten
1 cup milk
1 cup chopped, peeled apples, or 1 cup applesauce
1/3 cup brown sugar
1/3 cup chopped pecans
½ tsp. cinnamon

Sift flour, baking powder, and sugar together. Cut in shortening. Combine egg, milk, and apples. Add to flour mixture. Stir only until flour is dampened. Fill muffin tins 2/3 full. Combine brown sugar, nuts, and cinnamon. Sprinkle over batter. Bake at 400 degrees fro 25 minutes. Makes 12 muffins.