FRUIT & NUT MUFFINS
I developed this recipe because I couldn't bear to throw away the nutritious nut solids that are left after I make almond milk or walnut milk. My first batch was tasty and wonderfully moist, but a bit on the heavy side, so I made a few modifications, and came up with a lighter muffin. I'm posting here for others to try, and welcome your feedback and suggestions.
Provided by Kate S.
Categories Quick Breads
Time 55m
Yield 24 muffins
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees fahrenheit.
- Sift together dry ingredients: flour, cinnamon, baking powder, baking soda, salt, and nutmeg.
- In a separate bowl mix wet ingredients: eggs, coconut oil, honey or maple syrup, sugar (if desired), yogurt, nut paste, bananas/applesauce, extract.
- Combine wet and dry ingredients until just moist and fold in your addition(s) of choice: raisins, chocolate chips, coconut, or blueberries.
- Line 2 regular muffin pans (1 dozen each) with muffin papers. Fill muffin cups 2/3 full.
- Bake muffins for 30-40 minutes.
Nutrition Facts : Calories 131.7, Fat 3, SaturatedFat 2.2, Cholesterol 23.2, Sodium 182.4, Carbohydrate 25, Fiber 0.9, Sugar 14.4, Protein 2.2
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