Posts tagged ‘muffins’

Apple muffins, sweet and tart

These muffins are super tasty; I can’t really explain how good they are. It’s important to use a tart apple to get a proper balance between sweet and tart.

Apple muffins

  • 3/4 cup sugar
  • 1/3 cup coconut oil (or butter)
  • 2 eggs
  • 1/2 cup yogurt
  • 1/4 tsp almond extract
  • 1/4 tsp cinnamon
  • 1 cup almond flour
  • 1 1/2 cup flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • pinch of salt
  • 1 large tart apple (cored and diced)
  • 1 tbsp flour

Preheat oven to 350°F. Cream sugar and coconut oil(or butter), add eggs and yogurt, then almond extract and cinnamon. Add in dry ingredients, mix till mostly smooth.  Remove core and dice the apple(peeling optional), then coat the pieces with a tablespoon of flour before adding into batter. Fill evenly into lined muffin tin. Bake for 25-30mins, till top is golden brown.



February 9, 2010 at 6:19 am 5 comments

Coconut cranberry muffins

Coconut is actually healthier than you think. Coconut fat won’t clog your arteries and your body will try to use up coconut oil (for energy) rather than storing it as body fat.

Coconut cranberry muffins

  • 1 can 14oz coconut milk (full fat)
  • 2 eggs
  • 1/2 cup sugar (to 2/3 cup, if you prefer sweeter)
  • 1 c almond flour (or coconut flour)
  • 1/2 tsp almond extract
  • 2 cup flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • pinch of salt
  • 2/3 cup dried cranberries (or raisins)
  • 1 c flaked coconut (or sliced almonds)

Preheat oven to 350°F. Mix together wet ingredients with sugar. Then incorporate the flours, baking powder/soda, and salt. When the mixture is almost smooth, add in the dried cranberries. Scoop batter into lined or greased muffin tin, press in coconut flakes on top. Bake for 30 to 35mins till light golden brown. -Lina

December 19, 2009 at 1:17 am 2 comments

Banana Muffins


When I crave muffins it’s usually blueberry but I had just bought a lot of raisins.

In the past I’ve had bad experiences with muffin liners, but I decided to give them another try and it turned out perfect. The wrapper came off with ease, the top was crispy and the center moist. They went faster than usual; I hoped I would have some left for breakfast.

Spiced Banana Raisin Oatmeal Muffins

  • 1 banana
  • 3/4 cup sugar +1 tsp molasses (or 1 cup dark brown sugar)*
  • 1/2 cup organic shortening (or butter)
  • 2 eggs
  • 1 cup hazelnut flour (or whole wheat flour)
  • 1 cup flour
  • 1 1/2 tsp baking powder
  • 1/2 cup rolled oats
  • 1/2 cup raisins
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • dash of cloves
  • dash of cardamom

*I tend to add molasses to sugar in baking instead of buying brown sugar. Packaged brown sugar always turns into an unusable brick in a few weeks.

Preheat oven to 350°. Break up the banana into large chunks, add sugar and molasses, mix briefly. Then add shortening, mix till completely smooth, and then add eggs one at a time till incorporated. Then mix in spices, oats, and raisins; followed by the rest of the dry ingredients. Grease or line your muffin pan and fill to 1/4 inch below the rim. I made only 10 muffins that way; if you distribute less per cup you can make 12 smaller ones. Bake for 25mins, check with a skewer.


and then there were none…


March 7, 2008 at 9:52 pm 5 comments

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