Paw Paw Muffins

 

Ingredients:

• 2 large eggs
• 6 tablespoons cooled melted butter
• 3/4 cup buttermilk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon grated nutmeg
• 3/4 cup pawpaw pulp, mashed
• 1/2 cup  chopped  pitted dates

Preparation:

1. Preheat the oven to 375°F.
2. Use a paring knife to peel the pawpaws, then remove the seeds and discard.
3. Mash pulp with a fork if needed.
4. Whisk together the eggs, butter, buttermilk, and vanilla.
5. Sift together the dry ingredients and add those gradually,  stirring until you have a  smooth batter.
6. Stir in pawpaw pulp and dates.
7. Place batter 2/3 full in greased muffin tins or use cupcake liners.
8. Bake muffins for 18-22 minutes or until a toothpick inserted into a muffin can be removed without wet batter.
9. Cool for 10  minutes in the pan, then turn out muffins to finish cooling on a wire rack.

palatablepastime.com

Kale Banana Muffins

Ingredients:

• 1½ cups whole wheat pastry flour or white wheat flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsweetened applesauce
• 1 large egg
• 2 tsp vanilla extract
• 3 cups kale, ribs removed, chopped, and loosely packed
• 1 ripe banana
• ⅓ cup pure maple syrup
• 2 Tbsp coconut oil, melted and cooled

Preparation:

1. Preheat oven to 350 degrees F. Mist a muffin tin with nonstick cooking spray and set aside.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
3. In a blender or food processor, blend the applesauce, egg, vanilla, kale, banana, maple syrup and coconut oil until well-combined.
4. Add the banana mixture to the dry ingredients and stir until combined. Scoop the batter into prepared muffins tin and bake for 16-18 minutes.

https://preventionrd.com/2016/03/kale-banana-toddler-muffins/

Choco-Hazelnut Muffins

Ingredients

• 2 cups flour
• 2 teaspoons baking powder
• 7 ounces chopped bittersweet chocolate
• 1 cup chopped toasted hazelnuts (the CSA hazelnuts are not toasted-- here is how to do it!)
• 1/4 cup natural unsweetened cocoa
• 2 tablespoons instant espresso
• 3/4 teaspoon salt
• 2/3 cup buttermilk
• 2/3 cup vegetable oil
• 3/4 cup sugar
• 1/2 cup chocolate-hazelnut spread, such as Nutella
• 2 eggs
• Raw sugar

Instructions:

1. Preheat the oven to 400 degrees . Line a 12-cup muffin pan with 1 1/4-inch paper liners. In a bowl, whisk the flour, baking powder, bittersweet chocolate, hazelnuts, unsweetened cocoa and salt. In a large bowl, whisk the buttermilk, oil, sugar, chocolate-hazelnut spread and eggs. Add the dry ingredients to the wet mixture and fold until just barely blended.
2. Divide the batter among the liners (fill about three-quarters); top each with 1/2 tsp. raw sugar. Bake until puffed and golden brown and a toothpick inserted into the center comes out clean, 13 to 17 minutes. Cool in the pan.

https://www.rachaelraymag.com/recipe/chocolate-hazelnut-muffins

Carrot Muffins

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1/4 teaspoon salt
• 1 1/4 cups sugar
• 1/4 pound carrots
• 1/2 cup pecans
• 1/2 cup raisins
• 1/4 cup sweetened flaked coconut
• 3 large eggs
• 1 cup corn oil
• 2 teaspoons vanilla
• 1 Granny Smith apple

Instructions:

• Preheat oven to 350°F. and oil eighteen 1/2-cup muffin cups.
• Into a large bowl sift together flour, baking soda, cinnamon, and salt and whisk in sugar. Coarsely shred enough carrots to measure 2 cups and chop pecans. Add shredded carrots and pecans to flour mixture with raisins and coconut and toss well.
• In a bowl whisk together eggs, oil, and vanilla. Peel and core apple and coarsely shred. Stir shredded apple into egg mixture and add to flour mixture, stirring until batter is just combined well. Divide batter among muffin cups, filling them three fourths full, and bake in middle of oven until puffed and a tester comes out clean, 15 to 20 minutes.
• Cool muffins in cups on racks 5 minutes before turning out onto racks to cool completely. Muffins keep in an airtight container at room temperature 5 days.

epicurious.com/recipes/food/views/carrot-muffins-15101

Healthy Carrot Muffins

Ingredients:

1¾ cups white whole wheat flour or regular whole wheat flour
1½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
2 cups peeled and grated carrots* (that's potentially a lot of carrots—about 3 large or up to 6 small/medium)
½ cup roughly chopped walnuts
½ cup raisins (I like golden raisins), tossed in 1 teaspoon flour
⅓ cup melted coconut oil or extra-virgin olive oil
½ cup maple syrup
2 eggs, preferably at room temperature
1 cup plain Greek yogurt
1 teaspoon vanilla extract
1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top

Instructions:

Preheat oven to 425 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray (my pan is non-stick and doesn’t require any grease).

In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda, salt, ginger and nutmeg. Blend well with a whisk. In a separate, small bowl, toss the raisins with 1 teaspoon flour so they don't stick together. Add the grated carrots, chopped walnuts and floured raisins to the other ingredients and stir to combine.

In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)

Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar. Bake muffins for 13 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.

Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for two days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.

Recipe Source

Healthy Carrot Cake Muffins with Cream Cheese Glaze

Ingredients:

• 1 1/2 cups white whole wheat flour or whole wheat pastry flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 cup finely shredded carrots (about 2-3 carrots)
• 1/2 cup pure maple syrup
• 2 tablespoons olive oil
• 1/2 cup natural unsweetened applesauce
• 1 egg, slightly beaten
• 1 teaspoon vanilla extract
• 1/2 cup Almond Breeze unsweetened coconut almond milk or Almond Breeze unsweetened almond milk
• 1/4 cup finely chopped walnuts or pecans
• 1/2 cup unsweetened shredded coconut flakes (optional and not included in nutrition info)
• 1/2 cup raisins (optional and not included in nutrition info)
• 4 oz reduced fat cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1-2 tablespoons Almond Breeze unsweetened coconut almond milk or Almond Breeze unsweetened almond milk

Instructions:

Preheat oven to 350 degrees F. Line 12-cup muffin pan with liners and spray the inside with nonstick cooking spray to prevent batter from sticking to the liners. You can also omit the liners and generously spray the muffin pan with nonstick cooking spray; I prefer this method.

Next add flour, baking soda, cinnamon, nutmeg and salt to a medium bowl; stir to combine and then set aside.
In a separate large bowl, add carrots, maple syrup, olive oil, applesauce, egg and vanilla. Whisk to combine wet ingredients then slowly stir in almond milk and flour mixture until just combined. Fold in nuts (plus coconut flakes and raisins if you'd like). Divide batter evenly between muffins cups or liners. Bake for 18-20 minutes or until toothpick inserted into the middle comes out clean. Allow to cool for 10 minutes in pan then transfer muffins to a wire rack to finish cooling.

Once muffins are completely cool, you can make the cream cheese glaze: Place cream cheese in medium microwave safe bowl and microwave on high for 30-45 seconds or until cream cheese is somewhat warm and a little runny. Stir gently and add in powdered sugar, vanilla extract and a few tablespoons of milk; stir again until glaze reaches desired consistency; not too runny and not overly thick. Dip each muffin top into cream cheese glaze then place back on wire rack. Sprinkle with extra chopped walnuts or coconut flakes if desired. Makes 12 muffins.

Click here for online recipe.