HEALTHY PROTEIN MORNING GLORY MUFFINS
Great recipe I made up using my juicer. Natural sugars from veggies and fruit reduce the need for large additions of sugar. My friends love these muffins! Perfect for breakfast, brunch, or a fulfilling snack.
Provided by FBULGAR
Categories Bread Quick Bread Recipes Muffin Recipes Zucchini Muffin Recipes
Time 1h35m
Yield 16
Number Of Ingredients 19
Steps:
- Run pineapple and carrots through juicer according to manufacturer's instructions. Pour juice into a container and reserve pulp in a bowl. Run zucchini through juicer and add zucchini pulp to pineapple-carrot pulp. Discard zucchini juice.
- Measure 2 cups pineapple-carrot juice. If juice doesn't reach 2 cups, add enough water to make 2 cups. Bring pineapple-carrot juice and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and liquid has been absorbed, 15 to 20 minutes. Measure 1 cup cooked quinoa and set aside to cool.
- Preheat oven to 350 degrees F (175 degrees C). Grease 16 silicon muffin cup molds and place on a baking sheet or line a muffin tin with paper liners.
- Sift whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, salt, and nutmeg together in a bowl.
- Mix applesauce, yogurt, sugar, eggs, coconut oil, and vanilla extract together in a bowl. Stir applesauce mixture, small amounts at a time, into flour mixture until batter is just combined. Fold the reserved 1 cup cooked quinoa, hempseed, raisins, and pineapple-carrot-zucchini pulp into batter; allow to sit for 5 to 10 minutes.
- Spoon a heaping 1/3 cup batter into each muffin cup.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 23 to 27 minutes. Cool muffins in tin for 5 minutes before removing from muffin cups.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 43.9 g, Cholesterol 34.9 mg, Fat 5.2 g, Fiber 5 g, Protein 9.4 g, SaturatedFat 1.5 g, Sodium 346.1 mg, Sugar 15.7 g
HEALTHIER MORNING GLORY MUFFINS
This recipe is the hybrid morning glory muffin recipe that I have developed, after making many different recipes that either had a tonne of oil in them, or were much sweeter than I care for. These are very tasty and have less oil and sugar than some other recipes.
Provided by turtlepants
Categories Breakfast
Time 45m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 21
Steps:
- Preheat over to 400 degrees F.
- On a baking sheet, spread a layer of coconut and sunflower seeds. I placed coconut on one side and sunflower seeds on the other, but ended up mixing them together lated on. These will toast very quickly, so make sure they don't burn!
- Meanwhile, you can start grating the apples and the carrots. Place in a large mixing bowl, and add raisins to the mixture. When the coconut and sunflower seeds are toasted, put 3/4 of them in with the apples and carrots, and reserve 1/4 for a topping. In the same bowl, mix in the milk, eggs, vanilla, and oil.
- In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, and salt. Next, add the whole wheat flour, all of the spices, brown sugar, and cane or white sugar, mix thoroughly.
- Put in lined paper muffin cups, and bake in pre-heated oven for ~15-20 minutes. They are done when a toothpick comes out clean.
- Enjoy!
HEALTHY MORNING GLORY MUFFINS
Make and share this Healthy Morning Glory Muffins recipe from Food.com.
Provided by Kim A. Heaphy
Categories Quick Breads
Time 55m
Yield 18 muffins
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Mix the first six ingredients together, whole wheat flour, sugar, baking soda, nutmet, cinnamon and salt. Then add the next five ingredients, carrots, apples, raisins, coconut and nuts.
- In a separate bowl, mix the eggs, oil, apple sauce, orange juice and vanilla. Add to the dry ingredients and mix just until moistened.
- Spoon batter into well greased muffin tins (filled to the top).
- Bake for 35 minutes or until springy to touch or until knife comes out clean.
- Let cool for 5 minutes and then turn out on a rack.
Nutrition Facts : Calories 229, Fat 8.2, SaturatedFat 2.4, Cholesterol 35.2, Sodium 240.9, Carbohydrate 37.6, Fiber 3.2, Sugar 24, Protein 3.8
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