EASY Apple Cider Doughnut Muffins???????????? WW Friendly Recipe/ Weight Watchers FALL BAKING!????????
EASY Apple Cider Doughnut Muffins???????????? WW Friendly Recipe/ Weight Watchers FALL BAKING!????????These easy Fall inspired cider doughnut muffins taste like an apple cider doughnut but in a muffin form!
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Ingredients:
2 cups All-purpose flour
2 1⁄2 tsp Apple pie spice, divided, 1 1/2 tsp for muffins, 1 for topping
(Video I show making it
1 tsp Baking powder
1⁄2 tsp Baking soda
1⁄2 tsp Table salt
1⁄3 cup Lakanto Monkfruit sweetener with erythritol, classic
3 Tbsp Sugar
1 cup Unsweetened applesauce
1⁄2 cup Apple cider
2 large Eggs
1 Tbsp Coconut oil
1 tsp Vanilla extract
In a medium bowl, whisk together the flour, baking soda, baking powder, apple pie spice, and salt. In a large bowl, whisk together the apple sauce, apple cider, sweetener, coconut oil, vanilla and lightly beaten eggs. Mix until well combined. Pour the dry ingredients into the wet and fold in just until combined. In a lined muffin tin, fill 12 cups. Mix sugar and remaining apple pie spice together. Sprinkle on tops of muffins. Bake at 350 for 20-22 minutes. Let them cool for about 5 minutes then remove from muffin tin to cool on a wire rack.
Makes 12 servings. My PersonalPoints per serving - 4 PTs. If you are a WW member click this link to take you to the recipe and what your PersonalPoints would be➡
*Nutrition Information: YIELD: 12 SERVING SIZE: 1/12
Amount Per Serving: CALORIES: 129 TOTAL FAT: 2 g SATURATED FAT: 1 g CHOLESTEROL: 31 mg SODIUM: 206 mg CARBOHYDRATES: 29 g FIBER: 1 g SUGAR: 7 g PROTEIN: 3 g
*Nutritional Information was calculated using myitnesspal, values may vary based off ingredients selected.
Lakanto Classic Monkfruit:
Silicone Baking cups I use:
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JUMBO MUFFINS 3 WAYS (No Mixer Required + Secret Ending)
The first 1,000 people to use this link will get a 1 month free trial of Skillshare: Make your own jumbo bakery-quality muffins at home using these 3 tested recipes.
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????INSTAGRAM:
????MY GEAR:
JUMBO MUFFIN PAN:
BAKING CUPS:
APRON:
BOOS BLOCK CUTTING BOARD:
ESCALI DIGITAL SCALE:
MICROPLANE:
QUARTER SHEET PAN + RACK:
MY FAV STAINLESS BOWL:
CAKE TESTER:
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RECIPE
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BLUEBERRY:
∙2 large eggs + 2 yolks
∙210g or 1c sugar
∙225g or 1c full fat sour cream
∙150g or 5/8c buttermilk
∙3g or 3/4 tsp vanilla extract
∙50g or 1/4c neutral oil
∙50g or 3 1/2Tbsp butter (melted and cooled)
∙375g or 3c ap four (11.7% protein)
∙8g or 1.5tsp salt
∙12g 1 slightly rounded Tbsp baking powder
∙4g or rounded 1/2tsp baking soda
∙280g or 1.5c fresh or frozen blueberries
∙lemon sugar (100g or 1/3c raw sugar + zest of 2 lemons, mixed)
Add sugar and eggs into a bowl and whisk to combine. To that, add sour cream, buttermilk, vanilla, oil, and butter. Whisk to combine.
In a separate bowl measure flour, salt, baking powder, baking soda. Whisk to combine. Add wet ingredients to dry. Add blueberries and fold until just combined. Add muffin liners, if desired, then grease or spray, and fill each muffin hole (muffin hole?) with 225g or a rounded 1/2c muffin batter if using a jumbo 6-muffin pan or about 110g or 1/4c if using a standard 12-muffin pan. Top each muffin with a sprinkle of lemon sugar. Bake in preheated 350f/176c oven for 30-32min.
DOUBLE CHOCOLATE
∙2 large eggs + 2 yolks
∙300g or 1 1/2c sugar
∙100g or 1/2c neutral oil
∙100g or 3/8c buttermilk
∙340g or 1 1/2c full fat sour cream
∙4g or 1tsp vanilla extract
∙340g or 2 3/4c ap four (11.7% protein)
∙8g 1.5tsp salt
∙12g 1 slightly rounded Tbsp baking powder
∙4g or rounded 1/2tsp baking soda
∙50g or 1/2c cocoa powder
∙110g about 3/4-1c chopped bittersweet chocolate + extra for topping
Add sugar and eggs into a bowl and whisk to combine. To that, add oil, buttermilk, sour cream, and vanilla. Whisk to combine.
In a separate bowl measure flour, salt, baking powder, baking soda, and cocoa powder. Whisk to combine. Add wet ingredients to dry. Add chocolate chunks and fold until just combined. Add muffin liners, if desired, then grease or spray, and fill each muffin hole (muffin hole?) with 225g muffin batter if using a jumbo 6-muffin pan or about 110g if using a standard 12-muffin pan. Top with sprinkle of chopped chocolate. Bake in preheated 350f/176c oven for 30-32min.
BANANA WALNUT
∙2 large eggs + 2 yolks
∙210g or 1c dark brown sugar
∙40g or 2Tbsp molasses
∙4g or 1tsp vanilla
∙100g or 1/2c neutral oil
∙100g or 3/8c buttermilk
∙280g 1c + 2Tbsp full fat sour cream
∙260g or about 2 med-lrg ripe banana, mashed
∙340g or 2 3/4c ap flour (11.7% protein)
∙8g or 1 1/2tsp salt
∙12g 1 slightly rounded Tbsp baking powder
∙4g or rounded 1/2tsp baking soda
∙110g or about 1c toasted chopped walnuts
Add sugar and eggs into a bowl and whisk to combine. To that, add molasses, oil, buttermilk, sour cream, vanilla, and banana. Whisk to combine.
In separate bowl measure flour, salt, baking powder, baking soda, & walnuts. Whisk to combine. Add wet ingredients to dry. Add muffin liners, if desired, then grease or spray, and fill each muffin hole (muffin hole?) with 225g muffin batter if using a jumbo 6-muffin pan or about 110g if using a standard 12-muffin pan. Sprinkle with additional chopped walnuts. Bake in preheated 350f/176c oven for 30-32min.
PUMPKIN SPICE NUT MUFFIN:
USE RECIPE ABOVE only swap out the following:
∙Maple Syrup instead of Molasses
∙260g or about 1c canned pumpkin puree or roasted butternut squash Instead of banana
∙Pecans instead of Walnuts
∙And add 5g or 2tsp pumpkin spice to the dry ingredients
#muffins #jumbomuffins #blueberrymuffins #banananutmuffin
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Healthy Chocolate Muffins Recipe | How To Make Low Fat High Protein Chocolate Muffins
How To Make Healthy Chocolate Protein Muffins: Easy Recipe
Healthy Blueberry Muffins Recipe:
Healthy Cheez-It's:
Ingredients and Macros:
1 1/2 Cups (180g) self-rising flour
2 Scoops (60g) Chocolate whey protein powder (I used Isopure)
A little less than 1/4 cup (40g) granulated sugar substitute
1/4 Cup (20g) unsweetened cocoa powder
Mix dry ingredients
In a blender add:
1 Cup (about 1/2 liter) unsweetened vanilla almond milk
1 medium banana (100g)
Just shy 1/3 cup (90g) unsweetened apple sauce
2 egg whites (70g) egg substitute
Bake at 350 degrees for around 20 Minutes
Macros (per muffin):
140 calories
.65g Fat
25g Carbs (2.3g Fiber)
8.8g Protein
Weight Watchers Points Plus: 4PP
Topping:
1 Scoop (30g) chocolate whey protein powder (I used Isopure)
2 Tbsp (10g) unsweetened cocoa powder
1 Tbsp (12g) granulated sugar substitute
1 1/2 Tbsp Water
Amount of water may vary depending on the brand protein powder used....You want the topping to have a stringy consistency when mixing
PROTEIN PUMPKIN MUFFINS | HOCUS POCUS FOOD | WITCH COOKIES | NICOLE BURGESS MEAL PREP
PROTEIN PUMPKIN MUFFINS | HOCUS POCUS FOOD | WITCH COOKIES | NICOLE BURGESS MEAL PREP
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Next Level Health with Nicole Burgess
PEScience Protein Powder & Preworkout
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American Dream Nut Butters: Discount applied w/link below:
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Original Elyse Blueberry Muffin Recipe:
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Protein Pumpkin Muffins: (12 servings)
1 cup 100% pure pumpkin
2 eggs
1 teaspoon vanilla extract
1 cup zero calorie sweetener (I used Lakanto)
75 grams PEScience Pumpkin Protein powder
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 cup Fairlife skim milk
Bake 350 degrees for 25-28 minutes. I serve mine topped with American Dream Pumpkin Cheesecake Almond Butter
Macros per muffin:
121 Calories
1 Fat
18 Carbs
9 Protein
Cupcake Tulip Liners:
What I Film With:
Canon EOS M50
Samsung Galaxy S9
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