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Always Ready Bran Muffins

26 Sep

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“Always Ready” adapted from “Ever Ready” Clean Eating Cookbook recipe. Always have a fresh muffin on hand for company, snacks, lunches, etc.

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Grain Free Apple Pie Muffins

5 Nov

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Grain Free Apple Pie Muffins

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Carrot Cake Muffins

25 Mar

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Grain Free Carrot Cake Muffins. Perfect before your morning workout or Easter morning breakfast

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Fudgy Cocoa Banana Chocolate Chip Muffins, Grain & Sugar Free

12 Nov

Fudgy Cocoa Banana Chocolate Chip Muffins, Grain and sugar free

These are moist and delicious! I freeze them so I won’t eat the whole batch all at once. *wink

INGREDIENTS

1/2 cup mashed banana
1/2 cup Greek yogurt
4 eggs
2 cups finely ground almond flour Continue reading

Caramel Apple Muffins

10 Feb

Low Carb Caramel Apple Muffins

Only 5 grams net carbs per muffin

INGREDIENTS

MUFFINS

2 eggs
1/2 cup unsweetened applesauce
1/4 cup heavy cream
1/4 cup water
1/3 cup vanilla whey protein powder
2 cups finely ground cashews (or use almond flour)
1 tsp cinnamon
1 tsp baking powder
1/4 tsp salt
1/3 cup – 1/2 cup steviva blend(or sweetener that equals 2/3 – 1 cup sugar)
1 cup finely diced apple

Caramel Topping
1/2 tsp molasses
2 tbsp  steviva blend or enough sweetener to equal 1/4 cup sugar
2 tbsp  butter,
1/4 cup heavy cream
1/8 tsp xanthan gum

DIRECTIONS

Preheat oven to 350 degrees. Line 12 muffin tins with paper or foil liners.
Make caramel topping.
In a small saucepan, over medium heat add molasses, steviva and butter. Allow butter to melt and steviva to dissolve completely stirring occasionally (about 5 minutes).
Whisk in heavy cream and xanthan gum. Cook until thickened. Chill. (will thicken more as it chills)

Make muffins.

Combine all muffin ingredients in a medium sized bowl. Mix well. Don’t worry about over mixing. Can even use a blender to mix ingredients, but add diced apple after using the blender.
Spoon into prepared muffin cups.
Bake for 20 minutes. Drizzle caramel topping over top.
Allow to cool or enjoy warm.

Makes 12 muffins

Serving Size: 12 muffins

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 188.3
  • Total Fat: 14.9 g
  • Cholesterol: 47.2 mg
  • Sodium: 105.3 mg
  • Total Carbs: 7.4 g
  • Dietary Fiber: 2.4 g
  • Protein: 7.3 g

Low Carb Jam Muffins

3 Feb

Low Carb Jam Muffins

 

 

Only 4.6 grams net carb per muffin

INGREDIENTS

MUFFINS
1/2 cup canned pumpkin
2 eggs
1/4 cup heavy cream
1/4 cup water
1/3 cup vanilla whey protein powder
2 cups almond flour
1 tsp cinnamon
1 tsp baking powder
1/4 tsp salt
1/3 cup – 1/2 cup steviva blend (or sweetener that equals 2/3 – 1 cup sugar)

JAM
1 1/2 cup blueberries
2 tbsp steviva blend (or sweetener that equals 1/4 cup sugar)
1 tsp Thick It Up thickener

DIRECTIONS

Preheat oven to 350 degrees. Line 12 muffin tins with paper or foil liners.
Combine blueberries and 2 tbsp steviva blend in a small saucepan and cook on medium-high heat. You may want to slightly mash the blueberries a bit with a potato masher. Add Thick-It-Up. Turn heat down to a simmer.
Meanwhile prepare the muffins.
Combine all muffin ingredients in a medium sized bowl. Mix well. Don’t worry about over mixing.
Place a small spoonful of batter in each muffin cup. Just enough to cover the bottom.
Divide jam over the 12 muffin cups. Dollop the remaining batter over the muffins.
Bake for 20 minutes.
Allow to cool.

Makes 12 muffins

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 169.1
  • Total Fat: 12.1 g
  • Cholesterol: 38.6 mg
  • Sodium: 91.3 mg
  • Total Carbs: 7.9 g
  • Dietary Fiber: 2.8 g
  • Protein: 7.4 g
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