TQI Modified Breakfast Muffins
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 WayNumber 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.
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.