Maple Cinnamon Muffins [AIP | Paleo | Gluten Free | Vegan]
If you are looking for an AIP Elimination Phase Compliant muffin recipe this video is for you.
One of the ways I made AIP easier for me was to renovate recipes that I already loved. These muffins were a very happy accident. I was trying to make something different but this was the result. We all loved them - Asher gave them 3 thumbs up:) I hope you will enjoy these easy muffins as much as we do. I have put the amazon link for the maple flakes below.
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Maple Cinnamon Muffins
10-11 muffins
2/3 Cup Coconut Flour
1/2 Cup Cassava Flour
1/4 Cup maple flakes
2 tsp Baking powder
1/4 tsp Baking soda
1.5 tsp Cinnamon
1 Cup applesauce
1/2 Cup Coconut Sugar
1/3 Cup Oil
1) Mix Coconut Flour thru Cinnamon.
2) Blend Applesauce thru Oil.
3) Mix Wet and dry ingredients together.
4) Scoop mixture into lined muffin tin.
5) Bake 350F for 20-30 minutes until internal temp is 212F.
6) Cool completely before serving.
Maple Flakes:
Eggless Oats-Dates- Apple Muffins
Description for muffins
Whole wheat oats, apple and dates muffins.
A very healthy treat for breakfast or evening tea. Most of us (especially kids)love to eat cakes and muffins. These muffins are loaded with all healthy stuffs- oats,dates,apple and instead of maida its atta.
Whole wheat oats dates muffins (eggless)
Ingredients
Whole wheat(atta) 1cup
Powdered oats 1/2cup
Baking powder 1/2tsp
Baking soda 1tsp
Salt apinch
Cinnamon pdr 1tsp
Nutmeg pdr 1/2tsp
Vinegar 1tsp
Sugar 3tbs
Honey 2tbs
Milk 1/2 cup
Chopped dates
Chopped apple 1
Moist Apple Muffins Recipe
12 Apple muffins recipe ingredients:
All-purpose flour 1+2/3 cup (200g)
2 large eggs(55g)
grated apple 1 cup(160g)
apple chopped into cubes 1+1/2 cup(160g)
white sugar1/3(80g) -1/2 cup
brown sugar 1/3(70g)-1/2 cup
salt 1/2 tsp
canola oil 1/2 cup(90g)
baking powder 1 tsp
baking soda 1/2 tsp
bake at 180°c - 190°c for 20 mins
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Easy Apple Cake Recipe with Fresh Apples - Delicious and Beautiful
How to Make a Delicious Apple Cake - Chef Lallie shares her family recipe for the most delicious, incredibly moist and beautiful Apple Cake! This recipe is easy and a family favorite - you'll love the result. Keep watching for a surprise at the end!
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Looking for a delicious and unique Easter dessert? Well, I think you have just found it! In today's video, Lallie and Alex from RoundTripWeekend will show you how to make apple cake from scratch that will result in a moist and delicious easter dessert! OR any time of the year dessert, for real. Enjoy the best apple cake ever with a cup of coffee for breakfast, or as an afternoon snack.
APPLE CAKE WITH CINNAMON AND PIECES OF APPLE
INGREDIENTS // CAKE
• 3 Apples
• 3 Cups of Flour
• 3 Cups of Sugar
• 3 Eggs
• 1 Cup of Oil
• 1 Tbsp of Baking Powder
• Cinnamon (we used 1 Tbsp)
• 1 Splash of Lime (optional)
We decorated with pieces of apple and edible flowers. If you would like more of an Apple Cinnamon cake, just add more cinnamon. This apple cake recipes with fresh apples, is a delicious dessert and easy to make at home!
GEAR // COOKING
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You might have noticed that this recipe is a bit different than the usual American recipe, this is because Lallie grew up in Brazil and this is one of the most traditional cake recipes in Brazil! This Apple Cake is just what you need to brighten up your day.*LEGENDAS EM PORTUGUES DISPONIVEL, CLICK EM CC*
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//ROUNDTRIPWEEKEND
Welcome back to Round Trip Weekend, curated by husband and wife duo Lallie and Alex. We love to share the coolest spots around the world, including food, culture, and beautiful locations.
Cook With Us Series - This video was recorded in APRIL 2020, during a time where we spent a lot of time inside their homes. We want to bright up your day with this and I hope this cake warms up your heart!
Title: The Best Apple Cake Recipe - Easy, Quick and Delicious - Bolo de Maçã
Healthy Make Ahead Muffin Mix and Healthy Make Ahead Crumb Topping - Shelf Stable Pantry Staples
This Make Ahead Muffin Mix and Healthy Make Ahead Crumb Topping are Shelf Stable Pantry Staples using Healthy Baking Recipes.⬇︎Click Video Title or Show More for Addit'l Info⬇︎
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▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, YouTube Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
Vegan Mix-In Muffins | Freshly Made | Whole Foods Market
Whether you pack them with fresh fruit, nuts or chocolate, these agave-sweetened whole wheat vegan muffins are ideal for breakfast, lunch boxes or snack time. Food Editor Molly Siegler shares a few tips and tricks for vegan baking (hint: coconut oil and apple cider vinegar are the secret superheroes of this recipe!) along the way. This is the muffin recipe you’ll come back to again and again. Find the recipe here
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Ingredients:
2 cups whole wheat pastry flour
1 1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup agave nectar
1/2 cup coconut oil, at room temperature
1/2 cup unsweetened plain almondmilk or other non-dairy beverage
1 tablespoon cider vinegar
1 teaspoon pure vanilla extract
Mix-ins
Add 1 cup of any of the following:
dried fruit (raisins, tart cherries, chopped dates, thinly sliced apricots, etc.)
chopped fresh fruit (pears, apples, bananas, etc.)
vegan chocolate chips
Add 1 teaspoon of any of the following:
ground ginger
poppy seeds
chopped nuts (walnuts, almonds, pistachios, pecans, etc.)
unsweetened coconut flakes
finely grated orange, lemon, lime or grapefruit zest
ground cinnamon
unsweetened cocoa powder
fresh or frozen (unthawed) blueberries
Method:
Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners.
In a large bowl, whisk together flour, baking soda and salt.; set aside. Combine agave nectar, oil, almondmilk, vinegar and vanilla in a small saucepan. Place over medium-low heat and heat, stirring often, just until oil is melted. Stir into flour mixture just until combined and then gently fold in mix-ins. Divide batter evenly among the prepared muffin cups.
Bake for 10 minutes and then lower heat to 350°F. Continue baking until muffins are golden brown and cooked through (a toothpick inserted in the center of the muffins should come out clean), 8 to 10 minutes more. Allow muffins to cool in the pan for about 5 minutes, and then transfer to a wire rack to cool completely. Muffins will keep in an airtight container at room temperature for up to 3 days.
Nutritional Info:
Per Serving: Serving size: 1 muffin (with raisins), 220 calories (80 from fat), 10g total fat, 8g saturated fat, 260mg sodium, 33g carbohydrates, (2 g dietary fiber, 19g sugar), 2g protein.
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