Morning Glory Protein Muffins Recipes

MORNING GLORY MUFFINS

Steps:

• Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
• In a large bowl, whisk together the eggs, oil, and vanilla. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.

PROTEIN MORNING GLORY MUFFINS

Steps:

• Recipe:
• Preheat oven to 350 degrees Fahrenheit, make sure the oven rack is positioned in the center of the oven, and line a muffin pan with 10 muffin tins.
• In a large bowl, add all the dry ingredients together, except the carrots and zucchini, and mix well. Then add the carrots and zucchini and mix again.
• Melt the butter in a sauce pan. Be careful not to over heat, instead cook till it just melts. Then transfer to a medium sized bowl and add the rest of the wet ingredients. Whisk together with fork to mix thoroughly. Make sure you transfer to a new bowl and don't mix everything in the pot u melted the butter in because the heat will begin to cook the egg and you don't want that yet.
• Then add the wet ingredients to the dry and mix well.
• Divide the batter evenly between 10 muffin tins and bake for about 30 minutes. Once done enjoy your muffins! To store, let cool completely then place on plate and cover with plastic wrap. If you place plastic wrap over then too soon, condensation (accumulation of water droplets) can make your muffins soggy and go bad quicker. The muffins are best the first day but will last up to about 4 days.

HEALTHY PROTEIN MORNING GLORY MUFFINS

Steps:

• Run pineapple and carrots through juicer according to manufacturer's instructions. Pour juice into a container and reserve pulp in a bowl. Run zucchini through juicer and add zucchini pulp to pineapple-carrot pulp. Discard zucchini juice.
• Measure 2 cups pineapple-carrot juice. If juice doesn't reach 2 cups, add enough water to make 2 cups. Bring pineapple-carrot juice and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and liquid has been absorbed, 15 to 20 minutes. Measure 1 cup cooked quinoa and set aside to cool.
• Preheat oven to 350 degrees F (175 degrees C). Grease 16 silicon muffin cup molds and place on a baking sheet or line a muffin tin with paper liners.
• Sift whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, salt, and nutmeg together in a bowl.
• Mix applesauce, yogurt, sugar, eggs, coconut oil, and vanilla extract together in a bowl. Stir applesauce mixture, small amounts at a time, into flour mixture until batter is just combined. Fold the reserved 1 cup cooked quinoa, hempseed, raisins, and pineapple-carrot-zucchini pulp into batter; allow to sit for 5 to 10 minutes.
• Spoon a heaping 1/3 cup batter into each muffin cup.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 23 to 27 minutes. Cool muffins in tin for 5 minutes before removing from muffin cups.

21 BEST HEALTHY MUFFIN RECIPES: HEALTHY BANANA MUFFINS

Steps:

• Preheat oven to 375 degrees F and spray non-stick 12 muffin tin. Set aside.
• In a large mixing bowl, gently whisk egg. Add bananas and mash. Add applesauce, maple syrup, oil, vanilla, baking powder and soda and salt; whisk to combine.
• Add flour and gently stir until well incorporated. Do not over mix - that produces a tough muffin.
• Fill each opening almost full with batter and bake for 22 minutes or until a toothpick inserted in the centre comes out clean.
• Let muffins cool for about 5 minutes and then transfer to a cooling rack to cool off completely.

MORNING GLORY PROTEIN MUFFINS

Steps:

• 1 Blend everything together in a blender or food processor until oats are smooth,(except for coconut and optional ingredients if using). (Place wet ingredients in the blender first for easy blending!) 2 Stir in coconut (or extra carrots) and raisins if desired. Sprinkle walnuts on top (or stir into batter) just before baking if using as well! 3 Bake muffins at 350 degrees for 30-35 minutes, or until toothpick comes out clean.

GLUTEN FREE MORNING GLORY MUFFINS

Steps:

• Preheat the oven to 350F.
• Whisk together the oat flour, protein powder, baking soda, cinnamon, all spice, ginger, cloves and salt in a large bowl.
• In another bowl, add the yogurt, maple syrup, carrots and plant milk, whisk until combined.
• Gradually add the dry ingredients in with the wet, about 1/4 of the dry ingredients at a time. Use a spatula to fold this in until no dry flour remains.
• Add the walnuts and craisins and stir until they are equally distributed.
• Using a scoop or large spoon, scoop the batter into a greased muffin tin. This will make 6 large muffins or 10-12 small muffins.
• Top each muffin with a sprinkling of hemp seeds and oats before baking.
• Bake at 350F for 25-30 minutes or until you can insert a toothpick and it comes out clean. These muffins will take a bit longer than your average muffin due to the high level of moisture in the batter!
• Let the muffins cool in the muffin tin and then serve.