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Makes 12
Preheat oven to 400 degrees. Grease muffin pan with non-stick cooking spray or use muffin papers. In a large mixing bowl, add all dry ingredients–both flours, baking powder, salt, sugar and spices. In a medium mixing bowl, eggs, milk, oil and vanilla. Beat together with a whisk. Pour the wet ingredients into the dry and mix with a big spoon, just until combined. Fold in the pumpkin and chocolate chips. Divide batter evenly between the 12 muffin cups. Bake muffins for 20-25 minutes, or until the muffins are golden on top and a toothpick inserted comes out clean. Place the muffins on a cooling rack. You can store them in a covered container at room temp for up to 2 days, or in the refrigerator for up to 4 days.
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Makes 12
Preheat oven to 400 degrees. Grease muffin pan with non-stick cooking spray or use muffin papers. In a large mixing bowl, sift together flours, baking powder, and salt. In another mixing bowl, combine sugar and orange zest. Work the zest into the sugar with your fingertips until the sugar feels like wet sand. Whisk in the vegetable oil, milk, eggs, orange juice and vanilla until well combined. Pour the sugar mixture into the flour mixture and stir until no streaks of flour remain. Fold in the cranberries. Divide batter evenly between the 12 muffin cups. Bake muffins for 25 minutes, or until the muffins are golden on top and a toothpick inserted comes out clean. Place the muffins on a cooling rack. You can store them in a covered container at room temp for up to 2 days, or in the refrigerator for up to 4 days. Muffins are a great place to hide (healthy) things! You can make this recipe as written, or use the optional add-ins and adjust accordingly if you’re feeling adventurous (but really, it’s hard to ruin these so go for it!).
Makes 12
Optional additions: Chocolate Chocolate Chip:
Pumpkin Chocolate Chip:
Lemon Blueberry**:
Lemon Poppyseed**:
Preheat oven to 400 degrees. Grease muffin pan with non-stick cooking spray or use muffin papers. In a large mixing bowl, add all dry ingredients–flour, baking powder, salt, sugar, collagen and chia. (Also add spices or cocoa if using those.) In a medium mixing bowl, combine eggs, milk, oil and vanilla. (Also add lemon zest, lemon juice, almond extract if using.) Beat together with a whisk. Pour the wet ingredients into the dry and mix with a big spoon, just until combined. Fold in any of the following ingredients if using: zucchini, pumpkin/sweet potato puree, blueberries, or chocolate chips. Divide batter evenly between the 12 muffin cups. Bake muffins for 20-25 minutes, or until the muffins are golden on top and a toothpick inserted comes out clean. Place the muffins on a cooling rack. You can store them in a covered container at room temp for up to 2 days, or in the refrigerator for up to 4 days. *Collagen and chia absorb a lot of moisture, which is why I don’t drain the zucchini in this recipe. If you omit them, you may need to add flour a tablespoon at a time to make sure your batter isn’t too runny. You want a batter leaning toward thick but not overly dry. **Omit the chia seeds on these two variations as they tend to make your batter look dark. I also prefer to use the date sugar instead of the coconut sugar for these two to keep the batter looking light. Try these light and fluffy muffins for a healthy treat. They taste better after resting for a few hours, if they last that long.
Makes 12
Preheat oven to 425 degrees. Grease muffin pan with non-stick cooking spray. In a large mixing bowl, combine flours, baking powder, cinnamon, baking soda, and salt. Blend well with a whisk. Add the grated apple (if it is dripping wet, gently squeeze it over the sink to release some extra moisture) and chopped apple. Stir to combine. In a medium mixing bowl, combine oil and maple syrup. Beat together with a whisk. Add the eggs, beat well, then add the buttermilk, applesauce, and vanilla and mix well. Pour the wet ingredients into the dry and mix with a big spoon, just until combined. The batter will be thick! Divide batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar. Bake muffins for 13-16 minutes, or until the muffins are golden on top and a toothpick inserted comes out clean. Place the muffins on a cooling rack. You can store them in a covered container at room temp for up to 2 days, or in the refrigerator for up to 4 days. *Vegan buttermilk is very easy to make! I prefer using almond milk in baked goods for its neutral flavor, but you can use any plant based milk. Coconut milk is good for baking due to its fat content, but it does add a little bit of coconut flavor to your baked goods. Measure out a scant ½ C of almond milk and add 1 ½ tsp of vinegar or lemon juice. Whisk together with a fork and let it rest for 5 minutes before adding it to your other liquid ingredients. |
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