Apple Muffins

February 21, 2017 By

These muffins are packed with yummy ingredients and go together quickly once you have your 1 cup of fresh apples, diced.

Apple Muffins
These muffins were inspired from a recipe from one of my favorite cookbooks. I added a little almond flour and used caramel stevia.
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Ingredients
  1. 1 cup Silk almond/coconut milk or milk of your choice
  2. I cup peeled and finely diced apples
  3. 2 1/2 Tbsp coconut oil
  4. 1 Tbsp ground flax
  5. 1 1/2 tsp pure vanilla extract
  6. 5 drops of liquid caramel stevia
  7. 2 cups of spelt or all purpose flour
  8. 1/3 cup of almond flour
  9. 1/2 cup coconut sugar
  10. 2 tsp baking power
  11. 1/2 tsp cinnamon
  12. 1/2 tsp salt
Instructions
  1. Preheat oven to 350 degrees. Place cupcake liners in muffin tin. Spray coconut cooking spray into each paper liner.
  2. Add first 6 ingredients in small bowl and stir. Let sit for at least 5 minutes
  3. Combine remaining ingredients in a larger bowl and stir.
  4. Add wet ingredients.
  5. Mix until all ingredients are mixed well.
  6. Fill batter into muffin tin. (I used a small cookie scoop - 2 scoop of batter fills each cup evening)
  7. Bake for 20 minutes or until a toothpick comes out clean. Cool on rack for 10 minutes before removing.
Adapted from Chocolate Covered Katie
Adapted from Chocolate Covered Katie
Deliciously Inspired http://www.deliciouslyinspired.com/
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Read why buying organic apples is important

Here are a few more recipes using apples:

Stuffed Apples

Apple Blueberry Steel Oats

Here is one of my favorite kitchen tools:

Medium Cookie Scoop

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Filed Under: Breads, Breakfasts Tagged With: , , , , , , ,

Carrot Pecan Muffins

June 18, 2015 By

I’ve baked for over 40 years but I think one of the fascinating things I am learning as I build my skill in the kitchen is how incredible things can taste with healthier ingredients.    These yummy muffins are made with almond flour and natural sweeteners (or I used Fruit Sweet).

Carrot-Pecan Muffins

 

Carrot Pecan Muffins
Yields 11
A delicious gluten free muffin that has a sneaky way of including vegetables.
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Ingredients
  1. 2 1/2 cups blanched almond flour
  2. 3/4 tsp baking soda
  3. 1/4 tsp sea salt
  4. 1 tsp ground cinnamon
  5. 4 large organic eggs
  6. 1 medium ripe banana (1/4 cup)
  7. 1/4 cup melted coconut oil
  8. 2 Tbsp pure maple syrup or honey
  9. 1 1/2 cups shredded carrots
  10. 1/4 cup of chopped pecans
  11. Extras for garnish
Instructions
  1. Preheat the oven to 350 degrees.
  2. Line a 12-cup muffin pan with paper liners
  3. In a medium mixing bowl, whisk together the dry ingredients and set aside.
  4. In a smaller mixing bowl, whisk together the eggs, mashed banana, coconut oil and sweetener.
  5. Stir in the shredded carrots and chopped pecans.
  6. Pour the wet ingredients into the dry and mix together.
  7. Scoop the batter by large spoonfuls into prepared pan.
  8. Bake 30-35 minutes. Cool on wire rack. Makes 11-12 muffins
Notes
  1. These freeze very well.
Adapted from The Elimination Diet Cookbook
Adapted from The Elimination Diet Cookbook
Deliciously Inspired http://www.deliciouslyinspired.com/
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 Let’s mix it up 🙂

Carrot Pecan Muffins - batter

Ready for the oven 🙂
Carrot Pecan Muffins - ready for oven

Just another tool in my living healthy tool box – Read more about the changes I’m making Here

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Filed Under: Breads, Breakfasts, Desserts Tagged With: , , , , , , , , ,

Blueberry Citrus Muffins

December 20, 2013 By

Blueberry Citrus Muffins - finished

We recently had our then 17-month-old grandson (Caden) over for his first sleepover.  The house had been prepped – pool fence up – check, 2 rooms rearranged (which was a project I’d had on my list for awhile) to make way for the donated crib – check, outlet covers in (okay we missed a few but on the final walkthrough by Josh (Caden’s daddy) – check:  we were good to go.   

Our little sweetie pie loves blueberries so I made sure to have both fresh and frozen at the house.  I used the frozen blueberries to create the pictured muffin that has a fresh citrus taste – both he and Grandpa enjoyed them – actually we all enjoyed them.

Our time together was filled with smiles, hugs, good food, endless climbing up and down the stairs, a trip to the park and also the reminder of how much energy caring for a letting one takes.  Caden's First Sleepover - Eating Blueberries

Caden enjoying a bowl of fresh blueberries while watching Elmo. 
Caden's First Sleepover - CD Buttons
One of Caden’s favorite things was to play with the buttons on an old CD player I keep out back.

Caden's First Sleepover - Let me get a closer look
Hmmm! Let me get a closer look at this.

Caden's First Sleepover - Where did the music go
He kept trying to figure out why the music would start and then stop when certain buttons were pushed.

Caden 1st Sleepover - Bubbles
Bubbles with Grandpa – Does it get better than that?

Blueberry Citrus Muffins
Blueberries and Citrus go so well together
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Ingredients
  1. 1/2 cup butter, softened
  2. 1/2 cup sugar
  3. 2 eggs
  4. Lemon or lime - zested
  5. 1 tsp vanilla or lemon extract
  6. 1/2 cup milk - I used unsweetened almond milk
  7. 2 cups of flour - 1 used 1 1/2 cup white spelt and 1/2 cup of quinoa flour
  8. 2 tsp baking powder
  9. 1/2 tsp salt
  10. 1 1/2 cup small frozen blueberries
  11. 2 tsp of flour
  12. Glaze...optional
  13. 1/2 cup of powdered sugar
  14. 1 to 1 1/2 Tbsp of milk - I used unsweetened almond milk
Instructions
  1. Preheat oven to 375 degrees
  2. Place muffin liners in pan and spray lightly with nonstick spray.
  3. Cream butter and sugar together until smooth
  4. Add eggs, lemon or lime zest, vanilla or lemon extract and mix well
  5. In a separate bowl combine flour, baking powder, salt
  6. In a small bowl coat frozen blueberries with 2 tsp of flour (this will help the batter not turn blue)
  7. Alternate the dry ingredients with the milk.
  8. Fold in the blueberries.
  9. Fill liners 3/4 full. Gently tap pan on the counter.
  10. Bake for 20 minutes or until lightly golden and a toothpick inserted comes out clean.
  11. Glaze - optional
  12. Mix milk into sugar a little at a time until desired consistency. Drizzle on top of cooled muffins.
Deliciously Inspired http://www.deliciouslyinspired.com/
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Blueberry Citrus Muffins - Batter

Blueberry Citrus Muffins - batter in liners

Blueberry Citrus Muffins - Baked

I would love to hear from you – leave me a post on anything that strikes your fancy about blueberries, grandparents, raising little ones, etc.

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