Post by Loupy on Feb 25, 2017 22:12:14 GMT -7
PALEO MINI MUFFINS {MADE WITH APPLESAUCE, PEARSAUCE OR APPLE-PEAR SAUCE}
From: Jami @ anoregoncottage.com/
I recently had a recipe on my site that quickly became very popular. It was a quick mini muffin that took only 5 minutes to whip up!
I had quite a few request to make these muffins without using bananas. Easy enough…just had to experiment and bonus…I got to eat more of these amazing muffins!
Feel free to lather on apple butter, strawberry preserves, or even more peanut butter. Ever heard of carrot jam? It's very tasty with this snack, too!
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Serves: 24 mini muffins or 12 large muffins
INGREDIENTS
1 cup nut butter (Peanut, Almond or cashew butter...your choice)
⅔ cups applesauce, pearsauce or apple-pear sauce (The more ripe, the sweeter!)
2 large eggs
1 teaspoon vanilla
2 tablespoons of raw honey (or other sweeteners such as maple syrup, stevia, etc.)
½ teaspoon baking soda
1 teaspoon apple cider vinegar
Toppings:
Dehydrated unsweetened coconut flakes, raisins, flaxseed, dark chocolate chips, cinnamon, and/or anything else you can think of. I added even more tupelo honey...yum
Instructions:
Preheat oven to 375º degrees F.
Place all ingredients into a blender or food processor.
You can also use a stick blender if you have one.
Blend until well mixed.
Pour batter into a greased muffin tin.
You can also use a mini muffin tin to make 24 mini muffins.
Add additional toppings of your choice to each muffin and lightly stir into each cup.
Cook time:
15 minutes for full size muffins and 10 minutes for mini muffins.
Reheat in a toaster oven for about 4 minutes at 350 degrees F, or eat at room temperature.
Nutritional Information:
Calories: 153
Fat: 11g
Carbs: 10g
Protein: 6g
From: Jami @ anoregoncottage.com/
I recently had a recipe on my site that quickly became very popular. It was a quick mini muffin that took only 5 minutes to whip up!
I had quite a few request to make these muffins without using bananas. Easy enough…just had to experiment and bonus…I got to eat more of these amazing muffins!
Feel free to lather on apple butter, strawberry preserves, or even more peanut butter. Ever heard of carrot jam? It's very tasty with this snack, too!
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Serves: 24 mini muffins or 12 large muffins
INGREDIENTS
1 cup nut butter (Peanut, Almond or cashew butter...your choice)
⅔ cups applesauce, pearsauce or apple-pear sauce (The more ripe, the sweeter!)
2 large eggs
1 teaspoon vanilla
2 tablespoons of raw honey (or other sweeteners such as maple syrup, stevia, etc.)
½ teaspoon baking soda
1 teaspoon apple cider vinegar
Toppings:
Dehydrated unsweetened coconut flakes, raisins, flaxseed, dark chocolate chips, cinnamon, and/or anything else you can think of. I added even more tupelo honey...yum
Instructions:
Preheat oven to 375º degrees F.
Place all ingredients into a blender or food processor.
You can also use a stick blender if you have one.
Blend until well mixed.
Pour batter into a greased muffin tin.
You can also use a mini muffin tin to make 24 mini muffins.
Add additional toppings of your choice to each muffin and lightly stir into each cup.
Cook time:
15 minutes for full size muffins and 10 minutes for mini muffins.
Reheat in a toaster oven for about 4 minutes at 350 degrees F, or eat at room temperature.
Nutritional Information:
Calories: 153
Fat: 11g
Carbs: 10g
Protein: 6g
