HEALTHY PROTEIN MORNING GLORY MUFFINS
Great recipe I made up using my juicer. Natural sugars from veggies and fruit reduce the need for large additions of sugar. My friends love these muffins! Perfect for breakfast, brunch, or a fulfilling snack.
Provided by FBULGAR
Categories Bread Quick Bread Recipes Muffin Recipes Zucchini Muffin Recipes
Time 1h35m
Yield 16
Number Of Ingredients 19
Steps:
- Run pineapple and carrots through juicer according to manufacturer's instructions. Pour juice into a container and reserve pulp in a bowl. Run zucchini through juicer and add zucchini pulp to pineapple-carrot pulp. Discard zucchini juice.
- Measure 2 cups pineapple-carrot juice. If juice doesn't reach 2 cups, add enough water to make 2 cups. Bring pineapple-carrot juice and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and liquid has been absorbed, 15 to 20 minutes. Measure 1 cup cooked quinoa and set aside to cool.
- Preheat oven to 350 degrees F (175 degrees C). Grease 16 silicon muffin cup molds and place on a baking sheet or line a muffin tin with paper liners.
- Sift whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, salt, and nutmeg together in a bowl.
- Mix applesauce, yogurt, sugar, eggs, coconut oil, and vanilla extract together in a bowl. Stir applesauce mixture, small amounts at a time, into flour mixture until batter is just combined. Fold the reserved 1 cup cooked quinoa, hempseed, raisins, and pineapple-carrot-zucchini pulp into batter; allow to sit for 5 to 10 minutes.
- Spoon a heaping 1/3 cup batter into each muffin cup.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 23 to 27 minutes. Cool muffins in tin for 5 minutes before removing from muffin cups.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 43.9 g, Cholesterol 34.9 mg, Fat 5.2 g, Fiber 5 g, Protein 9.4 g, SaturatedFat 1.5 g, Sodium 346.1 mg, Sugar 15.7 g
MORNING GLORY MUFFINS
Provided by Ina Garten
Categories main-dish
Time 55m
Yield 14 to 16 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
- In a large bowl, whisk together the eggs, oil, and vanilla. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.
GLUTEN FREE MORNING GLORY MUFFINS
Steps:
- Preheat the oven to 350F.
- Whisk together the oat flour, protein powder, baking soda, cinnamon, all spice, ginger, cloves and salt in a large bowl.
- In another bowl, add the yogurt, maple syrup, carrots and plant milk, whisk until combined.
- Gradually add the dry ingredients in with the wet, about 1/4 of the dry ingredients at a time. Use a spatula to fold this in until no dry flour remains.
- Add the walnuts and craisins and stir until they are equally distributed.
- Using a scoop or large spoon, scoop the batter into a greased muffin tin. This will make 6 large muffins or 10-12 small muffins.
- Top each muffin with a sprinkling of hemp seeds and oats before baking.
- Bake at 350F for 25-30 minutes or until you can insert a toothpick and it comes out clean. These muffins will take a bit longer than your average muffin due to the high level of moisture in the batter!
- Let the muffins cool in the muffin tin and then serve.
HEALTHY MORNING GLORY MUFFINS
Make and share this Healthy Morning Glory Muffins recipe from Food.com.
Provided by Kim A. Heaphy
Categories Quick Breads
Time 55m
Yield 18 muffins
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Mix the first six ingredients together, whole wheat flour, sugar, baking soda, nutmet, cinnamon and salt. Then add the next five ingredients, carrots, apples, raisins, coconut and nuts.
- In a separate bowl, mix the eggs, oil, apple sauce, orange juice and vanilla. Add to the dry ingredients and mix just until moistened.
- Spoon batter into well greased muffin tins (filled to the top).
- Bake for 35 minutes or until springy to touch or until knife comes out clean.
- Let cool for 5 minutes and then turn out on a rack.
Nutrition Facts : Calories 229, Fat 8.2, SaturatedFat 2.4, Cholesterol 35.2, Sodium 240.9, Carbohydrate 37.6, Fiber 3.2, Sugar 24, Protein 3.8
MORNING GLORY MUFFINS
Make and share this Morning Glory Muffins recipe from Food.com.
Provided by Jmommy209
Categories Breakfast
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 15
Steps:
- Adjust oven rack to middle position and heat to 350 degrees. Grease 12-cup muffin tin. Process coconut and walnuts in food processor until finely ground. Add flour, sugar, baking soda, cinnamon, baking powder, and salt and pulse until combined. Transfer to large bowl.
- Place pineapple and shredded apple in fine mesh strainer set over liquid measuring cup. Press fruit dry with a spatula or the back of a spoon (juice should measure about 1 cup.) Bring juice to boil in large skillet over medium-high heat and cook until reduced to 1/4 cup, about 5 minutes. Let cool slightly. Whisk melted butter, cooled juice, eggs and vanilla until smooth. Stir wet mixture into dry mixture until combined. Stir in fruit, carrots and raisins.
- Divide batter evenly among muffin cups. Bake until toothpick inserted in center of muffin comes out clean, 24-28 minutes. Cool in tin for 10 minutes, then turn out onto wire rack. Serve warm. Can be stored in airtight container for 3 days.
Nutrition Facts : Calories 343.4, Fat 14.5, SaturatedFat 7.5, Cholesterol 66.8, Sodium 430.4, Carbohydrate 50.2, Fiber 2.7, Sugar 27.4, Protein 5.7
MORNING GLORY MUFFINS
From BHG Kid Favorites Made Healthy. These were truly delicious, and my kids (3 & 5) loved them, too!! The original recipe make 18 - 2-1/2" muffins. I use 2-inch muffin cups, and end up extra mix (I made six more 2-inch + eight 1-1/2 inch muffins for the kdis).
Provided by Steph_40135
Categories Quick Breads
Time 48m
Yield 18 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Line eighteen 2-1/2 inch muffin cups with paper cups; set aside.
- In a large bowl combine flour, baking soda, cinnamon, and salt; stir in brown sugar.
- Stir in apples, carrots, and raisins.
- In a medium bowl combine undrained pineapple, oil, eggs, and vanilla.
- Add pineapple mixture to flour mixture; stir just until moistened.
- Spoon batter into prepared muffin cups.
- Bake about 18 minutes or until toothpick inserted into centers comes out clean (I had to bake longer).
- Cool in muffin cups on wire rack 5 minutes.
- Remove form muffin cups; serve warm.
Nutrition Facts : Calories 220.4, Fat 9.1, SaturatedFat 1.3, Cholesterol 35.2, Sodium 228.3, Carbohydrate 32.9, Fiber 1.2, Sugar 20.3, Protein 2.8
EASY MORNING GLORY MUFFINS
These easy and tasty muffins are a glorious way to start any day. They combine the great taste and chewy texture of carrots with the wonderful flavors of apple, raisins, coconut, walnuts, and cinnamon.
Provided by Debbie Clarke
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
- In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
- Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Nutrition Facts : Calories 421 calories, Carbohydrate 45.3 g, Cholesterol 46.5 mg, Fat 25.4 g, Fiber 2.7 g, Protein 5 g, SaturatedFat 5.8 g, Sodium 289 mg, Sugar 23.3 g
HEALTHY MORNING GLORY MUFFINS
Make and share this Healthy Morning Glory Muffins recipe from Food.com.
Provided by Jen in Victoria
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees. Grease 12 muffin cups.
- In a large bowl, toss the first 3 ingredients with the 2 tbsp flour.
- In a separate large bowl, combine remaining all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, cinnamon and oats.
- In a medium bowl, whisk together buttermilk, oil, brown sugar and egg, breaking up any clumps of sugar. Add buttermilk mixture to flour mixture and stir until just moistened. Stir in carrot mixture until just combined.
- Divide batter among muffin cups and bake until a toothpick inserted into center of a muffin comes out clean, 20 to 25 minutes. Let cool on a wire rack for 5 minutes, then turn muffins out of pan onto rack to cool.
Nutrition Facts : Calories 171.8, Fat 4.2, SaturatedFat 1.3, Cholesterol 16.3, Sodium 216.5, Carbohydrate 30.8, Fiber 1.8, Sugar 15.6, Protein 3.8
HEALTHY MORNING GLORY MUFFINS
Make and share this Healthy Morning Glory Muffins recipe from Food.com.
Provided by Kay14
Categories Breads
Time 35m
Yield 30 muffins
Number Of Ingredients 14
Steps:
- Preaheat oven to 350.
- Lightly spoon flour into dry measuring cups, level with a knife.
- Combine flour, brown sugar, baking soda, cinnamon, and salt in large bowl.
- In a separate bowl, mix all wet ingrediants. Add wet mixture to dry stirring just until moist.
- Spoon thebatter into 30 muffin cups coated with cooking spray. Make sure that you coat the muffin tins really well, because this recipe does not include butter the muffin will stick to the muffin tin if you don't coat the muffin tin well.
- Bake at 350 for 25 minutes or until muffins spring back when touched lightly in center.
- Remove muffins from pans immediatley.
- Cool on wire rack.
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