FRUIT & NUT MUFFINS

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Fruit & Nut Muffins image

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

2 cups flour
2 teaspoons cinnamon
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon nutmeg
1/4 cup coconut oil
1/4 cup honey or 1/4 cup maple syrup
3/4 cup brown sugar (if you prefer a sweet muffin)
3 eggs, lightly beaten
1/2 cup Greek yogurt
2 cups almond paste left over from making almond milk (or other nut paste)
2 medium bananas, mashed or 1 cup applesauce
1 teaspoon vanilla or 1 teaspoon almond extract
1 -2 cup raisins or 1 -2 cup chocolate chips

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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