I’m always look for sweet stuff to eat for breakfast. Muffins are always a good choice and this one is better because it is low carb. These don’t rise as well as standard muffins but I guarantee the taste is just fine.
If gluten is a concern, these are gluten free an added bonus.
- ¼ cup butter
- ¾ cup canned pumpkin (those small cans under 15oz are perfect
- 1 egg
- 6 Tbsp. honey or 1/3 c date puree is fine (you could also substitute regular sugar or stevia or a derivative)
- ½ cup rolled oats
- 2 Tbsp. ground flaxseed
- 1 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ½ tsp. ground cloves
- 1 tsp. vanilla extract
- ½ tsp. baking soda
- ¼ cup mini chocolate chips, plus more for sprinkling
- Preheat oven to 375F and prepare a muffin pan by spraying 9 cavities with cooking spray. (or use paper liners) Set aside.
- Add all ingredients except for chocolate chips to a blender or food processor or mixer, and blend on high until oats are broken down and batter is smooth and creamy. Stir in chocolate chips by hand.
- Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full.
- Bake for 10-12 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.
NOTES: this are higher carb because of the oats but as you can see there is no flour. You might alternatively try other flours such as almond, but the taste and texture will be different. You might add a raisins instead of chocolate chips, or minced apple perhaps.
SOURCE: Adapted slightly from Running With Spoons
Muffins! Mini-cakes! Breakfast food! Dessert!
Muffins can be just about anything you want them to be. The muffin is every woman, jack-of-all-trades food.
So the point is any recipe must be taken with a grain of salt.
Meaning, that get the basics in the batter, and the skies the limit when it comes to the extras.
So I’ll try to make sure I give you lots of alternatives in the notes at the end for making this little darlin’ your very own comfort food par excellence.
- 2 c flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 lg eggs
- 1 c milk or cream
- 2/3 sugar or light brown sugar
- 1/2-1 stick butter, melted
- 1 tsp vanilla
- (for this version: omit the milk/cream and use 1 c buttermilk with 1/2 tsp baking soda, and 2/3 c chocolate chips)
- Whisk together the first three dry ingredients.
- Mix together the balance, omitting any fruit, nuts, etc)
- Add the wet to the dry and just mix until combined.
- Fold in any fruit, nuts, etc.
- Either grease the muffin pan or use liners. Fill each until about 2/3 full.
- Bake in a 400° preheated oven for about 12-15 minutes or until skewer comes out clean.
NOTES: Make the basic vanilla muffin by using the ingredients minus the last (in parentheses). You can also substitute the milk or cream with a cup of yogurt or sour cream. If you do this, also include the 1/4 tsp of baking soda. Add any fresh fruit you wish or dried–about 2/3 of a cup. Add nuts or seeds. Add any chip you wish.
SOURCE: Joy of Cooking
- Chocolate Chip Banana Muffins (callahan4021.wordpress.com)
- Peanut Butter Banana Chocolate Chip Muffins (skinnymuffinrecipes.wordpress.com)
- zucchini muffins (guyandhisgirl.com)
- Blueberry Muffins (ddcakes23.wordpress.com)
- 5 Fall Muffin Recipes (todaysmama.com)
I do love my sweet things in the morning.
These muffins are delightful, good for breakfast or with tea in the mid-afternoon.
They are wonderfully lemony, and the poppy seeds add a delightful little crunch.
They are quick to whip up, and they freeze perfectly so you can always have some on hand when the lemon demon hits and you just have to have something sweet and tart.
Recipe borrowed from Rumbly in My Tumbly.
- 2/3 c sugar
- Grated zest of 2 lemons
- juice of 2 lemons (around a 1/3 of a cup)
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 c sour cream
- 2 lg eggs
- 1 1/2 tsp vanilla extract
- 1/2 c butter, melted
- 2 tbsp poppy seeds
- Preheat oven to 350°.
- Melt the butter in the microwave
- Add the sugar to a large bowl. Add the melted butter and stir.
- Add the eggs, and stir until well incorporated.
- Add the lemon juice, sour cream, vanilla and zest. Mix well.
- Put the dry ingredients into a second bowl, and whisk to blend.
- Add the dry to the wet, and mix only as needed to mix. Overmixing will make the muffins tough.
- Scoop with a ice cream scoop into muffin papers inserted in a muffin tin. Fill around 3/4 full.
- Bake for 12-18 minutes or until lightly done.
NOTES: you can make a glaze for these using a cup of powdered sugar and about 2 tbsp of lemon juice. You can also substitute the poppy seeds for just about any seed such as sunflower or roasted pumpkin seeds. Of course you could also use nuts. If you choose to use the glaze, let the muffins cool before applying.