Search results for: muffins

Here are the search results for your query. Please use our advanced search page for more specific results.

Kefir Muffins

Kefir Muffins

Yogurt this, yogurt that. Let’s use kefir, from time to time. Here, we’ve included it in our ingredient list for these muffins, together with raisins, honey, and eggs. Snack on!

Kefir Muffins Read More »

Ingredients Needed for Kefir Muffins

1½ cups of flour
1 teaspoon baking powder
1 teaspoon baking soda
salt
1½ cups of kefir
3 tablespoons of melted butter
3 tablespoons of honey
3 whisked eggs
½ cup raisins

How to Make Kefir Muffins

  1. Add the flour, baking powder, and baking soda to a bowl. Season with salt and mix until even using a whisk.
  2. Add the kefir, melted butter, honey, and whisked eggs to the dough mixer bowl and start mixing. Gradually add the flour mixture in the process.
  3. Add the raisins and keep mixing until you have an even batter.
  4. Transfer the batter to two 12-cup muffin pans. Bake for 20 minutes at 360⁰F/180⁰C.
Hummus Muffins

Hummus Muffins

Why not give an exotic touch to your next savory muffins? There is nothing simpler! Toss some paprika into the muffin dough mixture, then, after they’re done, top them with hummus and garnish them with pomegranate seeds and various sprouts and shoots. Let your imagination roam free!

Hummus Muffins Read More »

Ingredients Needed for Hummus Muffins

4 ounces flour
salt
1 teaspoon paprika
2 ounces butter
1 tablespoon lemon juice
1 egg
2 teaspoons vegetable oil
10 ounces hummus
baby spinach (for garnishing)
pomegranate seeds (for garnishing)
leek sprouts (for garnishing)
pea tendrils (for garnishing)
lettuce, finely chopped (for garnishing)

How to Make Hummus Muffins

  1. Add the flour and paprika to a bowl, season with salt and mix them shortly.
  2. Add the butter and mix it in using your hands.
  3. Keep adding the lemon juice and egg. Mix more until you have a dough and add the oil in the process.
  4. Wrap the dough in plastic foil and refrigerate for 30 minutes.
  5. Transfer the dough to muffin cups, place these on a baking tray and bake for 25 minutes at 360ºF/180ºC.
  6. Top each muffin with hummus and optionally garnish them with baby spinach, pomegranate seeds, leek sprouts, pea shoots, or finely chopped lettuce.
Banana Oat Bran Muffins

Banana Oat Bran Muffins

How do you drink your coffee? Or your hot chocolate, or your tea, for that matter? We ask you because these dairy-free muffins are perfect with each one of these. You don’t trust us? Ask the bananas, oat bran, and almond milk!

Banana Oat Bran Muffins Read More »

Ingredients Needed for Banana Oat Bran Muffins

3 bananas, sliced
½ cup almond milk
2 tablespoons vegetable oil
2 tablespoons brown sugar
1 teaspoon vanilla extract
3 ounces flour
½ cup oat bran
1 teaspoon sugar
½ teaspoon baking powder
1 teaspoon cinnamon
salt

How to Make Banana Oat Bran Muffins

  1. Add the bananas to a bowl and mash them using a fork.
  2. Keep adding the almond milk, vegetable oil, brown sugar, and vanilla extract. Mix until even using the hand mixer.
  3. Add the flour, oat bran, sugar, baking powder, cinnamon, and salt to taste to another bowl.
  4. Mix them shortly using a spatula.
  5. Gradually add the flour mixture to the first bowl, while mixing.
  6. Use the mixture to fill the cups of a muffin pan.
  7. Top them with brown sugar and oat bran, then bake for 25 minutes at 360ºF/180ºC.
Feta and Vegetable Muffins

Feta and Vegetable Muffins

You gotta love those basket-like bites known as muffins. We know we do. What’s more, people should eat more often the savory ones which make for the perfect snacks. And people should make their own muffins according to their own tastes. Here is an idea: zucchini, peas, carrot, and feta. And of course, eggs!

Feta and Vegetable Muffins Read More »

Ingredients Needed for Feta and Vegetable Muffins

1 zucchini, diced
2 tablespoons peas
1 carrot, diced
½ cup water
6 eggs
1-ounce feta, cubed
vegetable oil

How to Make Feta and Vegetable Muffins

  1. Add the zucchini, peas, and carrot to a pan over low heat.
  2. Pour the water over them and cook for 5 minutes. Set aside.
  3. Crack the eggs in a bowl and whisk them using the hand mixer.
  4. Add the cubed feta and cooked veggies. Mix them in.
  5. Coat the cups of a 9-cup muffin pan with vegetable oil, then fill them with the mixture.
  6. Bake for 20 minutes at 400ºF/200ºC.
Banana, Apple, and Carrot Muffins

Banana, Apple, and Carrot Muffins

Check out these sweet sugar-free muffins. We mixed the flour with apple, carrot, and banana, so they should be sweet enough for any sweet tooth out there. You can also flavor them with vanilla extract, but that is not mandatory. Instead, don’t forget the eggs.

Banana, Apple, and Carrot Muffins Read More »

Ingredients Needed for Banana, Apple, and Carrot Muffins

1 apple, shredded
1 carrot, shredded
⅓ cup water
1 banana, sliced
2 eggs
1 teaspoons vanilla extract
⅓ cup melted butter
3 ounces flour
½ teaspoon baking powder

How to Make Banana, Apple, and Carrot Muffins

  1. Heat a pan over low heat, then add the apple and carrot.
  2. Cook and stir for 2 minutes or so.
  3. Transfer the mixture to a measuring glass and puree it with a hand blender. Set aside.
  4. Add the sliced banana to a bowl and mash it using a fork.
  5. Add the eggs, vanilla extract, and melted butter. Mix them in using the hand mixer.
  6. Add the apple and carrot mixture and mix it in.
  7. Add the flour and baking powder and keep mixing until you have a batter.
  8. Transfer the batter to a 12-cup muffin pan.
  9. Bake for 25 minutes at 400ºF/200ºC.
Chicken Breast Quinoa Muffins

Chicken Breast Quinoa Muffins

Next time you’ll crave for savory muffins, try this combo. To get these meaty and extra-cheesy quinoa muffins, you’ll need to toss eggs, cooked chicken breast, cooked quinoa, peas, and two types of grated cheese. Flavor the mixture with lots of parsley.

Chicken Breast Quinoa Muffins Read More »

Ingredients Needed for Chicken Breast Quinoa Muffins

2 eggs
5 ounces chicken breast, cooked and chopped
14 ounces cooked quinoa
2 low moisture mozzarella, grated
3 tablespoons Cheddar, grated
1 tablespoon parsley, chopped
pepper
3 ounces of frozen peas

How to Make Chicken Breast Quinoa Muffins

  1. Add the eggs to a bowl and whisk them using a hand mixer.
  2. Keep adding the chicken breast, quinoa, mozzarella, Cheddar, and parsley. Season with pepper and mix until even.
  3. Add the peas and mix some more using a spatula.
  4. Transfer the mixture to a piping bag.
  5. Use it to fill a 12-cup muffin pan.
  6. Bake for 30 minutes at 360ºF/180ºC.
Carrot and Bell Pepper Muffins

Carrot and Bell Pepper Muffins

Unlike cupcakes, the muffins can be savory like these guys. Here we mixed zucchini, carrot, red onion, and red bell pepper into the dough. And we didn’t stop at vegetables, you know. They were followed swiftly by grated mozzarella.

Carrot and Bell Pepper Muffins Read More »

Ingredients Needed for Carrot and Bell Pepper Muffins

1-ounce butter
1 zucchini, diced
1 carrot, diced
1 red onion, minced
1 red bell pepper, diced
12 ounces flour
1 tablespoon semolina
1 teaspoon baking powder
2 eggs
3/4 cup milk
1 cup low moisture mozzarella, grated

How to Make Carrot and Bell Pepper Muffins

  1. Melt the butter in a pan over low heat.
  2. Add the zucchini, carrot, onion, and bell pepper. Stir them in, cover with the lid and cook for 5 minutes.
  3. Remove the lid, stir in, then cook for another 5 minutes.
  4. Add the flour, semolina, and baking powder to a bowl. Mix them. Set aside.
  5. Add the eggs to s smaller bowl and beat them. Whisk in the milk adding it gradually until you have an egg wash.
  6. Transfer the flour mixture to another bowl. Gradually add the egg wash and mix until even.
  7. Add the mozzarella and keep mixing.
  8. Add the cooked veggies and mix them in.
  9. Transfer this dough to muffin pans. We needed 3 muffin pans 6 cups each.
  10. Cook for 20 minutes at 350⁰F/175⁰C.
Sugar-Free Coconut Muffins

Sugar-Free Coconut Muffins

These muffins are indeed the AllDelicious healthier version of the regular milky and sugary ones. This time we substituted the sugar with xylitol, the sweetener extracted from trees and other plants, especially from birch. They’re no-flour and dairy-free, too. They are coconut-themed so we only used coconut milk and coconut flour. Yummy and healthy.

Sugar-Free Coconut Muffins Read More »

Ingredients Needed for Sugar-Free Coconut Muffins

4 eggs
1 cup of coconut milk
⅓ cup xylitol
1 tablespoon vanilla extract
1 teaspoon baking soda
⅓ cup coconut flour

How to Make Sugar-Free Coconut Muffins

  1. Add the eggs, coconut milk, xylitol, vanilla extract, and baking soda to a bowl. Mix them together using the hand mixer.
  2. Add the coconut flour and mix until smooth.
  3. Transfer the mixture to a 12-cup muffin pan (or 2 such pans of 6 cups each).
  4. Bake for 25 minutes at 350⁰F/175⁰C.
Sugar-Free Chocolate Coconut Muffins

Sugar-Free Chocolate Coconut Muffins

They are small, they are sugar-free, and they’re tasty. They are buttery and we used only coconut flour for the composition, so no gluten here. They’re filled with chocolate chips and this is where you’d want to double or triple the quantity, to your own taste. Meet the xylitol-sweetened chocolate and coconut muffins.

Sugar-Free Chocolate Coconut Muffins Read More »

Ingredients Needed for Sugar-Free Chocolate Coconut Muffins

4 eggs
1 tablespoon xylitol
1 tablespoon vanilla extract
⅓ cup melted butter
½ cup coconut flour
½ teaspoon baking powder
½ cup chocolate chips

How to Make Sugar-Free Chocolate Coconut Muffins

  1. Add the eggs and xylitol to a bowl and beat them using the mixer.
  2. Keep adding the vanilla extract, melted butter, coconut, and baking powder flour while mixing. Mix until even.
  3. Mix in the chocolate chips using a spatula.
  4. Transfer the mixture to a 9-cup muffin pan and bake for 25 minutes at 350⁰F/175⁰C.

Date and Cashew Chocolate Muffins

Chocolatey, pleasantly chewy, mildly crunchy and even a little fluffy? Yep! This is what you get when you bring together chocolate chips and cocoa with oat flakes, dates, beans, and cashew. So, it’s all in one! Some of us would say that only 2 of these per person is not fair serving at all.

Date and Cashew Chocolate Muffins Read More »

Ingredients Needed for Date and Cashew Chocolate Muffins

½ cup oat flakes
2 ounces of date
2 ounces of canned bean
1 ½ tablespoons of coconut oil
1 tablespoon maple syrup
1 tablespoon cocoa powder
3 teaspoons of vanilla extract
salt
1 teaspoon baking powder
3 ounces of chocolate chip
3 ounces of cashew nuts
1 teaspoon syrup
1 tablespoon water

How to Make Date and Cashew Chocolate Muffins

  1. Add the oat flakes, dates, beans, 1 tablespoon of coconut oil, maple syrup, cocoa powder, 1 teaspoon of vanilla extract, a dash of salt, and the baking powder to the mixer. Mix until even.
  2. Transfer the mixture to a bowl. Add the chocolate chips and mix until even using a spoon.
  3. Transfer to a 6-cup muffin pan and bake for 20 minutes at 340⁰F/170⁰C.
  4. Add the cashew nuts, syrup, the remaining 2 teaspoons of vanilla extract, water, and the remaining coconut oil to a blender. Blend until smooth.
  5. Use this mixture to top the chocolate muffins. Optionally, you can garnish with grated chocolate.
Cream Cheese-Stuffed Chocolaty Muffins

Cream Cheese-Stuffed Chocolaty Muffins

Let’s make the plain old chocolate muffin more interesting and tastier to boot! What if we filled it with cream cheese, for example? And just to hold on to the chocolate theme, garnish your muffins with chocolate sprinkles.

Cream Cheese-Stuffed Chocolaty Muffins Read More »

Ingredients Needed for Cream Cheese-Stuffed Chocolaty Muffins

3 eggs
salt
¼ cup vegetable oil
2 cups of muffin mix
1 cup cream cheese

How to Make Cream Cheese-Stuffed Chocolaty Muffins

  1. Add the eggs and a pinch of salt to a bowl. Start beating them using the hand mixer. Gradually add the oil in the process.
  2. Add the muffin mix and keep mixing until even.
  3. Transfer the muffin cream to a 6-cup or 9-cup muffin pan, then bake for 20 minutes at 360⁰F/180⁰C.
  4. Grease the bottom of a tall and narrow shot glass with oil. Its diameter should be a bit smaller than that of the muffins. Use the bottom of the glass to make a hole into each muffin.
  5. Transfer the cream cheese to a piping bag and fill the muffins.
  6. As a suggestion, you can garnish your muffins with chocolate sprinkles.
Ricotta, Coconut and Almond Muffins

Ricotta, Coconut and Almond Muffins

If you’re craving for fluffy chocolatey bites that are also low on carbs, these muffins might just be the right thing for you. It’s basically cinnamon-powdered ricotta, almond, and coconut flour. For the chocolate glaze use unsweetened chocolate, organic butter, and vanilla bean sweetener. You’ll bain-marie those.

Ricotta, Coconut and Almond Muffins Read More »

Ingredients Needed for Ricotta, Coconut and Almond Muffins

¼ cup organic ricotta
2 eggs
¼ cup almond flour
¼ cup coconut flour
1 teaspoon baking powder
1 teaspoon cinnamon
1 tablespoon ghee
2 ounces of unsweetened chocolate
1 tablespoon sugar-free vanilla bean sweetener
1 tablespoon organic butter

How to Make Ricotta, Coconut and Almond Muffins

  1. Add the ricotta, eggs, almond flour, coconut flour, baking powder, and cinnamon to a bowl. Mix until smooth using a hand mixer.
  2. Coat a 9-cup muffin pan with ghee and fill the cups halfway with the mixture. Bake for 15 minutes at 350⁰F/175⁰C.
  3. Fill a pot halfway with water and heat it. Add on top a heat-proof bowl.
  4. For the bain-marie: Add the unsweetened chocolate, vanilla bean sweetener, and butter. Continuously stir and cook for 10 minutes until it melts.
  5. Glaze the muffins with this chocolate mixture. Let cool and serve. Optionally garnish with chocolate flakes.
Scroll to Top