TQI Modified Breakfast Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of TQI Modified Breakfast Muffins calories by ingredient


Introduction

Breakfast muffin influenced from The Abascal Way Breakfast muffin influenced from The Abascal Way
Number of Servings: 12

Ingredients

    2 cups almond flour
    1/2 tsp salt
    2 tsp baking powder
    4 eggs
    1 cup ripe banana - mashed
    1 cup cooked fresh squash, pumpkin or sweet potato (or canned or frozen)
    1/4 cup olive oil
    == optional ==
    1/2 cup chopped nuts
    1+ tsp cinnamon
    3/4 tsp cardamom
    1/8 tsp nutmeg
    1/2 tsp orange peel
    1/2 tsp ground (or fresh) ginger

Tips

An immersion blender works great for mixing the batter - be careful if you are adding frozen berries that the muffins cook completly


Directions

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.