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Coconut Muffins

Coconut Muffins

The mighty coconut is the star of the show, here. The flour, oil, cream, and flakes are all derived from the famous coconut. Put them all together with eggs, ghee, and sweetener and coconut muffins are born.

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Ingredients Needed for Coconut Muffins

1 cup coconut flour
2 eggs
3 tablespoons of ghee
2 tablespoons of sugar-free vanilla bean sweetener
1 tablespoon coconut oil
¾ cup unsweetened coconut cream
3 tablespoons of coconut flakes

How to Make Coconut Muffins

  1. Add the coconut flour, eggs, ghee, and 1 tablespoon of vanilla bean sweetener to a bowl. Mix until even and grainy using a hand mixer.
  2. Coat a 9-cup muffin pan with coconut oil, then transfer the grainy mixture into the muffin cups. Bake for 10 minutes at 350⁰F/175⁰C.
  3. Add the coconut cream, coconut flakes, and the remaining tablespoon of vanilla bean sweetener to a bowl. Mix until smooth.
  4. Remove the muffin pan from oven, let it cool, then top each muffin with coconut mixture. Refrigerate for 30 minutes.
Lemon Curd Muffins

Lemon Curd Muffins

Dessert, anyone? We have zesty bites for anyone. Fatty low-carb and nutritious zesty bites. In order to get your own lemony vanilla-flavored muffins, make a buttery almond meal base and top it with lemon curd.

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Ingredients Needed for Lemon Curd Muffins

⅔ cup almond meal
⅓ cup melted unsalted butter
4 egg yolks
2 tablespoons of sugar-free vanilla bean sweetener
½ cup lemon juice
1 teaspoon lime zest

How to Make Lemon Curd Muffins

  1. Add the almond meal and 2 tablespoons of unsalted butter to a bowl. Mix until even and grainy. Set aside.
  2. Add the egg yolks, vanilla bean sweetener, lemon juice, and lime zest to a bowl. Mix until even using a hand mixer.
  3. Transfer to a pot over low heat. Cook and stir for 15 minutes.
  4. Fill a 6-cup muffin pan with almond meal mixture. Gently press the mixture into each cup, then pour the batter. Refrigerate overnight.
Oat Bran Muffins

Oat Bran Muffins

Stevia-sweetened cinnamon-flavored oat bran muffins for dessert, anyone? These are spicy and healthy bites that you can put together in only 30 minutes. Here, we tried them over coffee and, God, we loved them!

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Ingredients Needed for Oat Bran Muffins

1 tablespoon stevia powder
2 teaspoons of cinnamon
1 teaspoon baking powder
½ cup oat bran
3 eggs
⅓ cup low-fat yogurt

How to Make Oat Bran Muffins

  1. Add the stevia, cinnamon, and baking powder to a smaller bowl. Mix until even. Add the oat bran and mix more.
  2. Add the eggs and yogurt. Mix until even.
  3. Transfer the mixture to a 6-cup muffin pan. Bake for 20 minutes at 350⁰F/175⁰C.
Mushroom Frittata Muffins

Mushroom Frittata Muffins

These protein-rich delicious bites are a wonderful way to start your day. To get these savory frittata muffins on your table you need to saute some mushrooms in smoky onion and olive oil. Then bake this mixture into a cheesy flourless egg batter. Our advice: use bigger muffin pans, much bigger.

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Ingredients Needed for Mushroom Frittata Muffins

1 teaspoon olive oil
1 medium onion, minced
2 cups of mushrooms, sliced
4 yolks
2 egg whites
1 tablespoon skim milk
1 teaspoon Worcestershire sauce
2 tablespoons of Emmental, grated
salt
pepper

How to Make Mushroom Frittata Muffins

  1. Heat the olive oil in a skillet over low heat and add the onion. Cook and stir until tender.
  2. Add the mushrooms and sautee them until deep brown. Remove from heat.
  3. Add the yolks, whites, skim milk, Worcestershire sauce, and Emmental cheese to a bowl. Season with salt and pepper, then whisk using a hand mixer.
  4. Fill a 6-cup muffin pan with the mushroom mixture, then pour the batter over them. Bake for 20 minutes at 360⁰F/180⁰C.
Apple and Banana Oatmeal Muffins

Apple and Banana Oatmeal Muffins

Super-duper easy to prepare and incredibly yummy. This is how you can best describe these muffins. It’s all about mixing all the ingredients together and then bake them for 15 minutes. You’ll get irresistible, cinnamon-flavored treats made up from diced juicy green apple, pleasantly chewy oatmeal and sweet creamy bananas.

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Ingredients Needed for Apple and Banana Oatmeal Muffins

2 medium bananas
1 egg
1 teaspoon baking powder
1 teaspoon cinnamon
1 cup rolled oats
1 medium green apple, diced
⅓ cup milk

How to Make Apple and Banana Oatmeal Muffins

  1. Peel the bananas and add them to a bowl. Mash them using a fork.
  2. Add all the other ingredients. Mix them until even.
  3. Transfer the mixture to a 12-cup muffin pan. Bake for 15 minutes at 380⁰F/190⁰C.
Prune-Topped Cinnamon Muffins

Prune-Topped Cinnamon Muffins

These super-duper easy golden muffins made us think of family cooking. Use refreshing yogurt and fluffy whipped egg whites for your batter. As for the flavoring, make them irresistibly aromatic with cinnamon and bring tartness into the game with prunes and orange zest. This pairing has no equal.

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Ingredients Needed for Prune-Topped Cinnamon Muffins

2 egg yolks
½ cup sugar
½ cup yogurt
¼ cup vegetable oil
1 teaspoon orange zest
1 teaspoon baking powder
1 teaspoon cinnamon
salt
1 cup flour
2 whipped egg whites
6 pitted prunes

How to Make Prune-Topped Cinnamon Muffins

  1. Add the egg yolks and sugar to a bowl. Mix them until even.
  2. Add the yogurt, vegetable oil, orange zest, baking powder, and cinnamon, season with salt and mix more until even.
  3. Add the whipped egg whites. Mix more until even.
  4. Fill a 6-cup muffin pan with this batter, top with prunes, then bake for 25 minutes at 360⁰F/180⁰C.
Quinoa and Broccoli Egg Muffins

Quinoa and Broccoli Egg Muffins

Start your morning with these lovely-looking egg muffins. They are not sweet treats, but cheesy and delicious egg-based snacks made from pleasantly chewy quinoa and mildly crispy yet moist veggies. Whether you serve them warm or cold they’ll help you start your day in a sunny way.

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Ingredients Needed for Quinoa and Broccoli Egg Muffins

3 eggs
6 ounces of broccoli, chopped
5 ounces of cottage cheese
1 spring onion, chopped
6 ounces of quinoa, cooked
1 teaspoon garlic powder
salt
pepper
4 ounces of low moisture mozzarella, grated

How to Make Quinoa and Broccoli Egg Muffins

  1. Add the eggs to a bowl and whisk them.
  2. Add the broccoli, cottage cheese, spring onion, and cooked quinoa to a bowl. Season with garlic powder, salt, and pepper. Mix them until even.
  3. Distribute the mixture between muffin cups. We needed 12 of those, so you either use 1 big muffin pan or two smaller, 6-cup each.
  4. Top each muffin cup with some grated mozzarella. Bake for 25 minutes at 360⁰F/180⁰C.
Oat and Banana Chocolate Muffins

Oat and Banana Chocolate Muffins

Chocolatey and fruit never get old, right? Indulge your sweet tooth with chocolate and cocoa muffins. Upgrade the chocolate flavor with bananas, peanut butter, and almond milk. And don’t say ‘no’ to a hint of vanilla. Also, give them some texture with chewy healthy rolled oats.

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Ingredients Needed for Oat and Banana Chocolate Muffins

½ cup cocoa powder
½ teaspoon baking powder
1 teaspoon baking soda
salt
2 bananas, blended
2 tablespoons of peanut butter
1 teaspoon vanilla extract
1 teaspoon white wine vinegar
½ cup almond milk
2 cups of rolled oats
½ cup chocolate chips
lemon zest for garnishing

How to Make Oat and Banana Chocolate Muffins

  1. Add the cocoa powder, baking powder, and baking soda to a bowl. Season with salt and mix until even. Set aside.
  2. Add the blended bananas, peanut butter, vanilla extract, and white wine vinegar to a bowl. Whisk until you have a smooth cream.
  3. Add the cocoa mixture and whisk more. Add the almond milk and continue to whisk until smooth.
  4. Add 1 cup of rolled oats and mix until even using a spatula. Add gradually the other cup of rolled oats and mix until you make a thick batter. Add the choco chips and mix more.
  5. Transfer the mixture to muffin cups. You can use 2 muffin pans with 6-cup each, or one big 12-cup muffin pan.
  6. Bake for 25 minutes at 350⁰F/175⁰C. Serve sprinkled with lemon zest.
Semolina and Zucchini Muffins

Semolina and Zucchini Muffins

These zucchini semolina muffins are an easy job for anyone. They are moist, mildly sweet and salty at the same time, which makes them all-purpose snacks. Flavor them heavily: use plenty of turmeric, ginger, and garlic and black sesame, mustard, and cumin garnishing.

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Ingredients Needed for Semolina and Zucchini Muffins

2 cups of semolina flour
2 tablespoons of vegetable oil
salt
1 teaspoon baking soda
1 tablespoon turmeric
1 garlic clove, crushed
1 teaspoon ginger, shredded
1 medium zucchini, shredded
⅔ cup low fat yogurt
1 teaspoon sugar
¼ cup water
2 teaspoons of black sesame seeds for garnishing
2 teaspoons of mustard seeds for garnishing
2 teaspoons of cumin seeds for garnishing

How to Make Semolina and Zucchini Muffins

  1. Add the semolina flour, vegetable oil, baking soda, and 1 teaspoon of turmeric to a bowl. Season with salt and mix until even using a spatula. Add the remaining turmeric and, again, mix until even.
  2. Add the garlic and ginger to a bowl and mix them using a teaspoon. Add the zucchini, low-fat yogurt, sugar, and water. Mix them until even. Add the turmeric mixture and, again, mix until even.
  3. Fill 6 paper muffin cups with the mixture. Place them on a 6-cup muffin pan.
  4. Garnish with black sesame seeds, mustard seeds, and cumin seeds. Bake for 20 minutes at 350⁰F/175⁰C.
Spinach and Artichoke Muffins

Spinach and Artichoke Muffins

These spinach and artichoke muffins are easy to make because they don’t need much time for baking. We used marinated artichoke hearts because they’re softer than the fresh ones. Our muffins also have extra flavor from the parmesan and low-moisture mozzarella we’ve used. Wanna try them while following the Montignac method? Be our guest!

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Ingredients Needed for Spinach and Artichoke Muffins

5 eggs
½ cup skim milk
½ cup frozen spinach, thawed and squeezed
1 small onion, diced
½ cup marinated artichoke heart, chopped
2 garlic cloves, crushed
3 tablespoons of parmesan, grated
¼ cup low moisture mozzarella, shredded
salt
pepper

How to Make Spinach and Artichoke Muffins

  1. Add the eggs, milk, and a pinch of salt to a bowl. Whisk.
  2. Add the spinach, marinated artichoke heart, garlic, parmesan, and mozzarella. Season with salt and pepper. Stir everything.
  3. Preheat the oven to 380˚F/190˚C.
  4. Portion the mixture into 6 baking cups so that they are all nearly full. Bake for 25 minutes.
Peanut Butter Zucchini Muffins

Almond Butter Zucchini Muffins

If you want to be fit but also eat delicious things, make these almond butter zucchini muffins for breakfast as often as you can. They have plenty of dark chocolate, which adds a pleasantly bitter note to them.

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Ingredients Needed for Almond Butter Zucchini Muffins

1 cup shredded zucchini
¾ cup almond butter
¼ cup maple syrup
3 eggs
1 teaspoon vanilla extract
2 tablespoons of coconut flour
1 teaspoon baking soda
½ teaspoon cinnamon
½ cup crushed dark chocolate

How to Make Almond Butter Zucchini Muffins

  1. Preheat the oven to 340˚F/170˚C.
  2. Add the shredded zucchini, almond butter, maple syrup, eggs, and vanilla extract to a large bowl. Whisk until well combined and creamy.
  3. Add the coconut flour, baking soda, and cinnamon to another bowl and whisk to combine them. Add the dry ingredients to the zucchini mixture and mix until combined.
  4. Next, fold in the crushed dark chocolate, reserving about a tablespoon for sprinkling on top.
  5. Pour the batter into 6 muffin liners, placed in a 6-cup muffin pan. Smooth the top of each muffin and sprinkle crushed chocolate on top. Bake for 40 minutes or until a toothpick comes out clean. When baked, remove from oven and transfer pan to a wire rack to cool for 15 minutes.
Egg and Mushroom Muffins

Egg and Mushroom Muffins

How about making these egg and mushroom muffins instead of a regular omelet? They’re stuffed with bell pepper and spinach, and bursting with fresh flavors. Plus, they’re healthy and diet-friendly!

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Ingredients Needed for Egg and Mushroom Muffins

1 tablespoon olive oil
1 onion, diced
7 ounces of mushrooms, diced
2 garlic cloves, crushed
1 yellow bell pepper, diced
1 red bell pepper, diced
sea salt
pepper
2 ounces of baby spinach
8 eggs

How to Make Egg and Mushroom Muffins

  1. Preheat your oven to 350˚F/175˚C.
  2. Add the olive oil in a skillet placed over a medium-high heat. Cook the onion until it softens.
  3. Add the mushrooms and cook them for about 3 minutes. Add the garlic, yellow bell pepper, red bell pepper, sea salt, and pepper. Stir and cook for 2 more minutes.
  4. Add the baby spinach. Stir and cook until it wilts. Set the cooked vegetables aside.
  5. Crack the eggs in a large bowl and whisk them. Incorporate the veggie mixture.
  6. Grease a 6-cup muffin tin and pour the mixture evenly into the muffin cups. Bake for 20 to 25 minutes.
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