Heartymorningmuffins Recipes

Steps:

• In a bowl, combine flour, sugar, baking soda and cinnamon. Add the carrots, apricots, sunflower kernels, coconut and chocolate chips. Stir in the banana. Beat eggs, oil and vanilla; stir into carrot mixture just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° until a toothpick comes out clean, 18-22 minutes. Cool for 5 minutes; remove from pans to wire racks.

Steps:

• Preheat oven to 400 degrees. Line a 12-cup muffin pan with 10 paper liners.
• In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps. Stir in 1 3/4 cups oats and raisins. Add oil, eggs, milk, carrots, and banana, and stir until blended, being careful to not overmix.
• Fill each muffin cup with 3/4 cup batter. Sprinkle remaining 1/4 cup oats over muffins. Bake until a toothpick inserted in center of muffin comes out clean, about 25 minutes. Serve muffins warm or at room temperature.

Steps:

• Preheat the oven to 350˚ and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
• In a large bowl, whisk together the eggs, oil and vanilla. Add the carrots, apple, pineapple, pecans, coconut and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.

Steps:

• Heat oven to 400°F.
• Line 12 medium muffin cups withe paper baking cups or lightly grease bottom only of pan.
• Combine dry ingredients and raisins; mix well.
• Add combined pineapple, including the juice, carrots, milk, oil and egg; mix just until dry ingredients are moistened.
• Fill muffin cups almost full.
• Bake 20 to 22 minutes or until golden brown.
• Let muffins stand a few minutes, remove from pan.
• Cool 10 minutes.
• For glaze: combine sugar and milk and mix until smooth.
• Drizzle evenly over muffins.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
• Mix carrots, banana, zucchini, vegetable oil, yogurt, and eggs together until fully incorporated.
• Whisk flour and baking soda in a separate bowl. Mix brown sugar, oats, coconut, pecans, cherries, cinnamon, salt, and ginger into flour mixture until all ingredients are coated in flour. Stir wet ingredients into flour mixture until just combined. Scoop batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and edges are slightly brown, 17 to 22 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Steps:

• In a mixing bowl, combine the flour, sugar, baking soda and cinnamon. Add the carrots, apricotts, sunflower kernels, coconut and chocolate chips. Stir in the banana. Bea eggs, oil, and vanilla; stir into carrot mixture just until moistened.
• Fill greased or paper-lined muffin cups two-thirds full. Bake at 375 for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool 5 minutes; remove from pans to wire racks.

Steps:

• Preheat oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps. Stir in oats and raisins. Add oil, egg, milk, carrots, and banana and stir until blended.
• Fill each muffin cup with 1/4 cup batter. Bake until a toothpick inserted in center of a muffin comes out clean, 23 to 25 minutes. Serve muffins warm or at room temperature.

Steps:

• Preheat oven to 180°C/350°F/Gas 4.
• In a mixing bowl combine wholemeal flour, oatmeal, baking powder, cinnamon, grated carrots, raisins, chopped walnuts, coconut and the grated apple.
• In a second bowl mix the yoghurt, banana and baking soda, once combined add the eggs, melted butter and vanilla essence.
• Blend well and then stir into the flour mixture until the two are combined.
• Don't overbeat.
• Bake in muffin tins for approx 20 minutes.

Steps:

• In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, applesauce, oil and vanilla. Stir in carrots, apple, pineapple, coconut, raisins and nuts., Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.