Almond Oat Carrot Muffins

from https://livesimply.me

Almond-Oat Carrot Cake Muffins (One-Bowl, Gluten-Free)

Naturally-sweetened almond flour and oat muffins that taste like carrot cake. 

Author Kristin Marr

Ingredients

• 4 TB butter melted
• 1/2 cup unsweetened applesauce 130g
• 1/3 cup pure maple syrup 100g
• 2 eggs
• 1 1/2 tsp pure vanilla extract
• 1 cup shredded carrots 190g
• 1 1/2 cups blanched almond flour 156g
• 1 cup oat flour 110g*
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/2 cup toasted coconut flakes 51g**

Instructions

1. Preheat the oven to 350F. Line a 12-cavity muffin pan with muffin liners. 
2. In a large mixing bowl, whisk together the wet ingredients: melted butter, applesauce, maple syrup, eggs, and vanilla extract. Stir in the shredded carrots. 
3. Add the dry ingredients to the bowl: oat flour, almond flour, baking powder, cinnamon, ginger, nutmeg, and salt. Stir to combine the ingredients. Add the coconut flakes, and stir until incorporated throughout the batter. 
4. Divide the muffin mixture evenly among the muffin cups. I use an ice cream scooper. 
5. Bake for 22 minutes, until the centers are firm to the touch.
6. Let the muffins cool before enjoying. The muffins will keep in the fridge for about a week, or may be stored in the freezer for up to 3 months. 

Recipe Notes

*You can make your own oat flour by pulsing 1 cup of rolled oats in a blender or food processor. I've been purchasing oat flour from the store since it saves me from cleaning my blender or food processor and it's relatively inexpensive.  If you're gluten-free, look for certified gluten-free oat flour or oats. 

**You can toast coconut on the stove-top, in a skillet, over medium heat. Stir the coconut as it toasts to prevent burning. This usually takes about 5 minutes. Or, purchase toasted coconut. 

English Muffins

English Muffins

 Servings 8 muffins  /  Calories 196 kcal  /  Author Melanie McDonald avirtualvegan.com

Ingredients

350g / 2 ¾ cup all purpose unbleached white flour, you can also sub half of this for wholewheat flour. No more than half though as otherwise they will end up heavy

½ teaspoon salt

2 teaspoons sugar

2 teaspoons instant yeast , sometimes called quick or fast action yeast

1 ½ teaspoons baking soda

30mls / 2 tablespoons refined coconut oil , measure in liquid form and make sure it is at room temperature when added. You can sub this for any other flavourless oil or vegan butter

195mls / ¾ cup plus 1 tablespoon tepid water

some extra flour for kneading and rolling

Optional cornmeal for dusting

Instructions

1.      If you have a stand mixer with a dough hook, add all ingredients (except the cornmeal) to the bowl and mix for around 7 - 10 minutes until the dough is smooth and elastic. My Kitchen Aid Pro suggests using setting 2 for dough. Once it forms a ball, give it a poke and check it's not too sticky. If it is add a tablespoon of flour at time, giving it a chance to mix in between additions, until it is just very slightly tacky to touch. 

2.      If you do not have a stand mixer, add all of the dry ingredients to a large bowl.  (See recipe notes for bread machine advice). 

3.      Pour in the water and liquid (but room temperature) oil then stir briefly to combine and absorb the dry flour.

4.      Turn out onto a lightly floured surface and knead for at least 10 minutes until the dough is completely smooth and elastic. If after a few minutes of kneading it feels sticky, add a tablespoon of flour at a time, kneading in between additions. It should be slightly tacky but not sticky. 

5.      When kneaded properly, if you put your hands either side of the ball of dough and squeeze inwards, it should bounce back slowly when you let go.

6.      Once the dough is kneaded adequately and is smooth and elastic, place in a lightly oiled bowl and cover. Use a bowl cover,  damp clean dish towel or cling wrap.  Leave in a draft free area until it has doubled in size (around 1 hour although this will vary depending on how warm the environment is). You will get the best flavour by not rushing it so I advise just leaving it on the kitchen counter and not moving it somewhere really warm to speed it up. 

7.      Line a large baking sheet with parchment paper and sprinkle it with cornmeal or flour if you don't have cornmeal.

8.      Once the dough has doubled in size, turn it out onto a lightly floured surface and roll it out with a rolling pin until it is about 1 inch thick. Make sure it is even all over.

9.      Use a cookie cutter (about 3 inches in diameter is good) to cut rounds and place them on the prepared baking sheet. If you don't have a cookie cutter use the top of a glass or a mason jar lid. Be sure to cut carefully and get as many as you can out of the first batch of rolled dough because the muffins from the first batch are always slightly better than those made with the remaining dough.

10.  When you have cut as many as you can, ball up the remaining dough as gently as you can and re-roll it then cut out the remaining muffins. 

11.  Sprinkle the tops of the muffins with more cornmeal (or flour) then cover and leave again until almost doubled in size. It won't take as long this time. Usually about 30 - 40 minutes. 

12.  If you have a griddle, heat it to a medium heat. I have an electric Cuisinart Griddlerand set mine to 350°F. If you don’t have a griddle you can use a heavy frying pan or skillet instead.

13.  When the griddle is to temperature, or when your skillet is preheated, place as many muffins as will fit comfortably (with sufficient room to turn them easily), VERY gently on the griddle. It’s important to be as gentle as possible because you don’t want to knock any of the air out of them.

14.  Cook for 10 minutes then VERY gently turn them over and cook for 10 minutes more.

15.  Remove and place on a cooling rack.

Recipe Notes

·         If you would like to make this recipe in a bread machine, add all of the ingredients to the pan in the order specified by your manual. I think most like the water to go in first, followed by the flour then the other things. Set to the dough setting. When finished remove and follow my instructions from step 8. 

·         These muffins keep for around a week. They are good just as they are for the first day or two, then are best toasted.

·         The recipe can easily be doubled and muffins freeze very well. 

Blueberry Mug Muffin

3 T flour (try mix of oats)
1/4 tsp soda
1 T milk
2 T sugar (more if you like it sweet)
1 T oil
1 egg
1 T blueberries

Sprinkle top with cinnamon sugar.

Mix and microwave for 1 minute or until done.

Oatmeal Banana Muffins

Oatmeal Banana Muffins
1/3 c melted coconut or olive oil (I used half)
½ c maple syrup (I used ¼)
2 eggs (I used one)
1 cup packed mashed ripe bananas – about 3 (I used one)
¼ cup almond milk (I used half)
1 tsp baking soda (I used GF Bisquick)
1 tsp vanilla (Didn't have this)
½ tsp salt (I used half)
½ tsp cinnamon (I forgot to put this in!)
1 ¾ c flour (I used a little more than 1 cup Bisquick)
1/3 c oats (I used about this much)
1 tsp sugar for sprinkling on top (I forgot)
I also put in chopped pecans and dried cranberries
Oven 325
Should make 11 muffins – my half recipe made 5
Bake 23-25 minutes, I needed more for this slow oven in FL.
WOW are these good. 

Pumpkin Muffins

Not real sweet, but Gary says these grow on him, keep the recipe! from Wellness Mama
5 eggs
1 cup pumpkin puree
1/4 c coconut oil or butter (softened)
1/2 c coconut flour
1 tsp soda
1 tsp vanilla
1-2 Tb cinnamon or pumpkin pie spice (1 Tb was plenty)
1/4 c honey or a few drops Stevia (I used Stevia - not sweet at all to me)

Oven 400 deg.
Mix all ingredients until smooth and muffin-thickness. Put into muffin cups and bake 13-18- min. I used a bit more pumpkin, so I had a full 12 muffins and it took about 16 min to bake in my oven.

Pumpkin Spice Muffins

These muffins were a hit a Bible School. I didn't have any evaporated milk, so I used half and half. I also used frozen pumpkin that I had put up last fall instead of canned. Also used regular raisins. I used half flour, half oatmeal.
Prep Time 20 Minutes
Cook Time 25 Minutes
Servings 12
Muffin Ingredients:
1 cup All-purpose Flour
½ cups Sugar
2 teaspoons Baking Powder
1-½ teaspoon Cinnamon
¼ teaspoons Ground Ginger
½ teaspoons Nutmeg
½ teaspoons Salt
4 Tablespoons Butter, cut into pieces
1 cup (heaping) Pumpkin Puree
½ cups Evaporated Milk
1 whole Egg
1-½ teaspoon Vanilla
½ cups Golden Raisins (optional!)
Topping
2 Tablespoons Sugar
1 teaspoon Cinnamon
¼ teaspoons Nutmeg
FOR FROSTING:
¼ cups Softened Butter
4 ounces, weight Cream Cheese
½ pounds Powdered Sugar
½ teaspoons Vanilla
Preparation Instructions
Preheat oven to 400 degrees. Generously grease 12 muffin tins.
Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two
knives or a pastry blender until it is fully incorporated. In a separate bowl, mix together
pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add
raisins. Fold gently until mixture is just combined.
Pour into a greased muffin pan—batter hardly ever fills all twelve unless you keep it down to
1/2 full. Sprinkle with remaining cinnamon-sugar-nutmeg mixture over the top of each
unbaked muffin.
Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice
with cream cheese frosting.
To make the frosting, mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy!
Store in the fridge, as icing will soften at room temperature.

From http://thepioneerwoman.com/cooking/2009/10/moist-pumpkin-spice-muffins-with-cream-cheese-frosting/ by Ree on October 12, 2009

Pumpkin Muffins

I admit I used this recipe from The Pioneer Woman (http://thepioneerwoman.com/cooking/2009/10/moist-pumpkin-spice-muffins-with-cream-cheese-frosting/). But I made some changes, and the Bible school workers licked these off the pan, so here is my version. This makes 12 good size muffins.

• Muffin Ingredients:
• 1/2 cup All-purpose Flour
• 1/2 cup oatmeal
• 1/2 cup Sugar
• 2 teaspoons Baking Powder
• 1-½ teaspoon Cinnamon
• ¼ teaspoons Ground Ginger
• ½ teaspoons Nutmeg
• ½ teaspoons Salt
• 4 Tablespoons Butter, cut into pieces
• 1 cup (heaping) Pumpkin Puree
• ½ cup half and half
• 1 whole Egg
• 1-½ teaspoon Vanilla
• ½ cups Raisins (optional!)
• _____
• Topping
• 2 Tablespoons Sugar
• 1 teaspoon Cinnamon
• Walnuts (optional)
• _____
• FOR FROSTING:
• ¼ cups Softened Butter
• 4 ounces, weight Cream Cheese
• ½ pounds Powdered Sugar
• ½ teaspoons Vanilla

Preparation Instructions
Preheat oven to 400 degrees. Generously grease 12 muffin tins.
Sift flour, oatmeal, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated. In a separate bowl, mix together pumpkin, milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined.
Pour into a greased muffin pan. Sprinkle with remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin.
Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.
To make the frosting, mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy! Store in the fridge, as icing will soften at room temperature.