Tag Archives: muffin

Always Ready Bran Muffins

26 Sep

IMG_1239

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

Continue reading

Advertisements

Grain Free Apple Pie Muffins

5 Nov

img_5373

Grain Free Apple Pie Muffins

Continue reading

Carrot Cake Muffins

25 Mar

IMG_4839

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

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

Buckwheat Zucchini Power Muffins

9 Jan

Image

INGREDIENTS

Dry Mix

1/2 cup coconut flour

1/2 cup buckwheat flour

1 cup protein powder

1 tsp cinnamon

1/4 tsp ground nutmeg

1/2 cup Steviva Blend

1/2 cup chopped walnuts

Wet Ingredients

1 cup mashed or grated zucchini

2 eggs

1/4 cup full fat sour cream

2 tbsp walnut oil (or warmed coconut oil)

DIRECTIONS

Preheat oven to 400 degrees.
Combine dry ingredients in a mixing bowl. Set aside. Combine wet ingredients in another bowl. (or do what I did and puree everything together in a good blender or vitamix). Add to dry ingredients and mix just until well blended. You do not want lumps of coconut flour. There is no gluten in these muffins so you don’t have to worry too much about over mixing.
Divide among muffing cups.
Bake for about 15 minutes.

Makes 12

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 152.2
  • Total Fat: 8.3 g
  • Cholesterol: 40.9 mg
  • Sodium: 93.5 mg
  • Total Carbs: 9.2 g
  • Dietary Fiber: 3.5 g
  • Protein: 10.8 g
%d bloggers like this: