Posts Tagged ‘Muffins’

Amy Approved Muffins – when you are CRAVING bread!

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These tiny muffins are a perfect on the go snack, a treat with your coffee AND will satisfy your sweet bread craving!!!  This muffin tin I bought years ago at a Pampered Chef party but I am sure you can also find them at Marshall’s, Target, Bed Bath & Beyond etc…

This specific batch I used my good old Amy Approved Banana Bread recipe, omitted the orange (I was out) & added frozen cranberries.  I actually halved the batch because I wanted only enough for this pan.  They turned out AMAZING, satisfying and Charly approved 🙂

Happy Healthy Fit Friday!!!!

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Banana Cinnamon Chocolate Chip Muffins

Banana Cinnamon Chocolate Chip Muffins

20130516 092417 150x150 Banana Cinnamon Chocolate Chip Muffins

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 10
  • Difficulty: easy
  • Recipe type: dessert

Ingredients:

  • 2 bananas
  • 1 cup sunflower seed butter (or other nut butter)
  • 2 eggs
  • 1 tsp vanilla
  • 2 tbsp honey
  • 1/2 tsp baking soda
  • 1 tbsp cinnamon
  • 1/2 cup Enjoy Life Chocolate Chips (or dark chocolate chips)

Directions:

  1. Preheat oven to 400 degrees.
  2. Line a muffin tin with paper/silicon liners.
  3. Mix all ingredients except chocolate chips together in a blender/food processor until everything is incorporated.
  4. Mix in chocolate chips.
  5. Fill cups 3/4 full with batter (you can top them with more chocolate chips if you want!)
  6. Bake for 15 minutes.
  7. Let cool on wire rack and remove from tin.
  8. Try not to drool all over them (it’s difficult).

Train Hard, Eat Clean, Be Well

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Pulp Muffins – Stop Wasting the Pulp!

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This is a great way to use the pulp from your juicing.  So many people tell me they will not juice regularly because they don’t like throwing away all of the pulp.  So if you don’t like the pulp crackers or need a new recipe try these pulp muffins!  The muffins kind of crumbled so I need to continue to work on the recipe but they are tasty either way!

INGREDIENTS:
Pulp from juicing for 2 – any ingredients are fine  (carrots, apple, romaine, cabbage & orange) Prob about 3 cups
1 cup coconut flour
1/2 cup apple sauce
2 eggs
2 tbsps apple cider vinegar
Cinnamon
1/4 cup coconut
Raisins
Blueberries
5 dates
1 tsp baking soda

Preheat oven to 325.  Whisk 2 eggs in 1 tbsp ACV & toss into bowl with pulp.  Add all other ingredients (chop up the dates into small pieces) & mix to combine.  You can add walnuts or chopped almonds if desired.  Add mixture to greased muffin tins or pie dish (or both).  Bake for 40 minutes at 325.  Cool before taking them out.  Careful they do crumble a bit!
ENJOY

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Blueberry Almond Crumb Muffins

Ingredients

  • 2 cups plus 2 tablespoons almond flour, divided
  • 1/2 cup coconut flour
  • 6 eggs, preferably pastured
  • 1/2 cup honey
  • 3/4 teaspoon organic vanilla extract
  • 1/2 teaspoon unrefined sea salt
  • 1 cup blueberries, fresh or frozen
  • 1 tablespoon butter (0ptional)
  • coconut oil or butter to grease muffin pan

Method

  1. Preheat oven to 350 degrees Fahrenheit. Grease large 6-8 muffin cups with coconut oil or butter.
  2. Set aside 2 tablespoons of almond flour. In a mixing bowl or food processor combine remaining 2 cups almond flour, coconut flour, and salt.
  3. In a separate bowl whisk together eggs, honey and vanilla, then add to dry ingredients and blend thoroughly. Gently fold in blueberries, then pour batter into 6-8 large cups. Pat tops down into rounded heaps and use a brush to dab with with butter. Sprinkle with remaining almond flour for a pretty finish. Bake for 30-40 minutes. The top should be springy yet firm when they’re ready.

YIELD: 6 to 8 muffins | TIME: 5 minutes (active), 40 minutes (oven)

Thanks to Nourished Kitchen for this super great recipe!!!

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