QUICK & EASY VEGAN MORNING GLORY MUFFINS
Happy Easter Kale Sandwichers!!!
How about some delicious muffins for Sunday brunch? Here's our incredibly simple recipe for vegan Morning Glory muffins. We don't really bake much because we're terrible at baked goods but these muffins never fail us and they're super delicious and nutritious to boot! Most people like to grate the carrots, but this is way easier and less time consuming. Feel free to add any nuts, seeds and dried fruit to your liking. These kinda remind us of the muffins we use to eat at Second Cup Coffee Co. from our non-vegan days.
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Dry Ingredients
2 cups flour
1/2 cup oatmeal
2/3 cup sugar
2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1/3 cup chopped nuts (we used a mix of pecans & walnuts)
1/3 cup shredded coconut
1/3 cup raisins (or any dried fruit of your choice)
Wet Ingredients
2-3 carrots (small-medium size; about 250 grams total)
1 apple
2/3 cup pineapple (drained if using canned)
1/2 cup water
3 tbsp melted coconut oil
1 tsp vanilla extract
Combine dry ingredients together in a mixing bowl and set aside. Blend carrots, apple, pineapple and water. Pour wet ingredients (including vanilla and melted coconut oil) into dry ingredients and mix until just combined. (Try not to over-mix the batter, it's okay if flecks of flour remain).
Preheat oven to 375 degrees F (190 degrees C). Lightly grease muffin pan or use muffin liners. Fill with batter and bake for 20-25 minutes or until toothpick come out clean. Cool on a rack or paper towel lined plate. Enjoy!
Makes 12-14 muffins.
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Oat Muffins, Easy to Bake. Gluten Free Lunchbox Treat. Quick & Easy for Young Bakers #lunchboxideas
Simple recipe for kids and all young bakers to try out. Easy to make and perfect as a healthy lunch box treat. These oat muffins are beautifully moist and delicious served as a breakfast snack or a teatime treat. They will keep fresh for 3-4 days if stored in an airtight container in the refrigerator.
INGREDIENTS:
2 large eggs
1½ cup milk
½ cup unsweetened apple sauce (purée)
¼ cup maple syrup
2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
3 cups rolled oats (old fashioned oats)
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
¼ cup coconut flakes
½ cup dried cranberries
DIRECTIONS:
1. Preheat oven to 350°F (175°C). Grease muffin cups with spray oil or butter.
2. Into a large mixing bowl add eggs, milk, apple sauce, coconut oil, maple syrup, and vanilla. Whisk the mixture until smooth.
3. Add in the dry ingredients: the oats, baking powder, cinnamon, and salt. Combine the ingredients well.
4. Using a spoon transfer the batter into the muffin cups equally. There should be enough for 12 muffins.
5. Sprinkle on the cranberries and shredded coconut. Press the toppings gently into the batter.
6. Bake for 25-30 minutes or until the muffins have risen and are golden in color
7. Remove from the oven and allow to cool for approximately 5 minutes before transferring onto a cooling rack. (Use a blunt knife or spatula to gently peel the muffins from the baking tray.)
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Easy Gluten-Free Breakfast Ideas | Quick & Prep-Ahead Recipes
Gluten-Free Breakfast Recipes ???? Simple ingredients, naturally gluten-free - these breakfast ideas will change how you do mornings at your house! See how you can make GF breakfasts quick or prep them ahead for busy mornings.
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CHAPTERS:
0:00 Gluten-Free Breakfast Ideas
0:46 Blueberry Breakfast Bread
1:29 Gluten-Free Cinnamon Rolls
2:05 GF Breakfast On the Go!
2:19 Banana Oat Muffins
2:36 Breakfast Smoothies
2:55 Banana Oat Pancakes
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3:23 Gluten-Free Oatmeal Recipes
3:35 Blueberry Baked Oatmeal
3:46 Overnight Oats
4:05 Breakfast Cookies
4:15 Oatmeal Breakfast Cookie
4:25 Blueberry Breakfast Cookie
4:35 Shakshuka
4:45 Chorizo Breakfast Hash
4:55 Sweet Potato Toast
5:05 Breakfast Tacos
5:15 Steak & Egg Tacos
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Best Paleo Pumpkin Muffins | Healthy & Easy!!
In this video I'll show you how to make the BEST paleo pumpkin muffins. The grain free batter is a cinch to make, and the result is a moist and tender muffin that tastes like pumpkin pie!
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Baked Banana Oatmeal Muffin Cups | Healthy + Easy Grab-N-Go Breakfast
These easy and healthy Banana Oatmeal Cup Muffins are super simple to make and taste delicious. They are a perfect grab-n-go breakfast or afternoon snack.
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BAKED BANANA OATMEAL CUP RECIPE
3 cups rolled oats
2 teaspoons baking powder
1 teaspoon cinnamon
1/8th teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 cup mashed banana (2-3 bananas depending on their size)
2 pastured eggs
1.5 cups of unsweetened almond milk (or any milk you prefer)
2 tablespoons mini chocolate chips
Preheat oven to 350 degrees F.
Spray a 12-cup muffin tin with cooking spray or coat it with coconut oil or butter.
In a large bowl combine oats, baking powder, cinnamon, nutmeg, and salt.
In a separate bowl mix together mashed bananas, eggs, and milk until well combined.
Pour the milk mixture over the oat mixture and stir well to combine.
Evenly divide the oat mixture between all 12 muffin cups and then top each one with a sprinkle of chocolate chips.
Bake for 20-25 minutes or until set and cooked through. Allow to cool and then store in an airtight container in the fridge for up to a week.
Recipe Notes
*I like these muffins best warm or room temperature so if I am eating them from the fridge, I will either heat them in the microwave for 30-45 seconds or pop them in the toaster oven until warm.
*I rely on bananas to keep this recipe naturally sweet. If you like a sweeter flavor you can add a couple of tablespoons of brown sugar or coconut sugar along with the dry ingredients.
I top each muffin with chocolate chips because my kids demand them. Feel free to use other mix-ins like blueberries, walnuts, raisins, or raspberries. Stirring them into the batter is certainly an option if you want more flavor through the muffin cup.
Nutrients per muffin: Calories: 124; Total Fat: 3.2g; Saturated Fat: 0.8g; Cholesterol: 29mg; Sodium: 112mg Carbohydrate: 21.5g; Dietary Fiber: 2.8g; Sugars: 5g; Protein: 3.8g
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Gluten Free Savoury Muffins - Naughty Nat's Kitchen
Gluten Free Savoury Muffins
1 cup grated zucchini
1 cup grated sweet potato
1/2 grated tasty cheese
1/3 cup chopped onion
1/2 cup crumbled feta
100g melted butter
3/4 cup diced ham or bacon
1 cup gluten-free S.R. Flour
1tsp. xanthan gum
2 eggs
Salt and pepper.
1 tbsp. extra butter
Lightly sauté vegetables in the 1tbsn of butter.
Cool slightly.
Place vegetables, eggs, cheese, salt and pepper, melted butter in bowl and mix.
Fold through the flour, xanthan gum and crumbled feta.
Spoon into paper-lined muffin tins and bake for approx 25 to 30 mins. in 180c fan-forced oven.
Great as a breakfast muffin or a light lunch.
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