TQI Modified Breakfast Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cups almond flour1/2 tsp salt2 tsp baking powder4 eggs1 cup ripe banana - mashed1 cup cooked fresh squash, pumpkin or sweet potato (or canned or frozen)1/4 cup olive oil== optional ==1/2 cup chopped nuts1+ tsp cinnamon3/4 tsp cardamom1/8 tsp nutmeg1/2 tsp orange peel1/2 tsp ground (or fresh) ginger
Sift dry ingredients and spices
mix wet ingredients by themselves - an immersion blender works great
add dry ingredients to wet, and mix (again immersion is great)
gently add in cracked nuts
add muffin tin liners to 2x6 muffin tins
fill with batter - add flaked coconut, fresh cranberries, etc to zip things up
Bake 22-25 minutes @ 400 in a pre-heated oven
Use a toothpick to test that they are done (no crumbs adhere to the toothpick)
Cool - store - eat!
Lasts 2 days
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user SARALAWSON.
mix wet ingredients by themselves - an immersion blender works great
add dry ingredients to wet, and mix (again immersion is great)
gently add in cracked nuts
add muffin tin liners to 2x6 muffin tins
fill with batter - add flaked coconut, fresh cranberries, etc to zip things up
Bake 22-25 minutes @ 400 in a pre-heated oven
Use a toothpick to test that they are done (no crumbs adhere to the toothpick)
Cool - store - eat!
Lasts 2 days
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user SARALAWSON.
Nutritional Info Amount Per Serving
- Calories: 237.9
- Total Fat: 19.8 g
- Cholesterol: 82.8 mg
- Sodium: 206.5 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 3.8 g
- Protein: 7.7 g
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