QUICK, EASY & HEALTHY MUFFINS FOR TODDLERS | HOME MADE SUGAR FREE MUFFINS | Mrs. Bake
Healthy toddler friendly muffins are great for breakfast, lunch, and snacks. They are fully loaded with almonds, fruits, and sugar free which makes a perfect healthy delicious snack. Coming up with breakfast ideas for toddlers and kids has been one of the trickier things but trust me these are easy to make and the best snack to go.
These are portable, filling which you can bake & freeze them and you can make them in different fruit flavors. Great for little hands if you're embarking on baby-led weaning or pre-school kids.
Ingredients:
Almond Flour - 1 1/2 Cup
Baking Powder - 1 tsp
Vanilla Extract - 1 tsp
Honey or Maple Syrup - 3 tbsp
Ripe Banana - 1(one)
Eggs - 2(two)
Bake at 350 °F(177°C) for 25 mins.
Do try!
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#toddler,#easy,#snackideas
1-Bowl Carrot Apple Muffins (Vegan + GF) | Minimalist Baker Recipes
Vegan, gluten-free carrot muffins loaded with fruit and veggies. Super moist and flavorful, healthy, and made in one bowl! Perfect for on-the-go breakfast and snacking.
Full Recipe:
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Oats, Apple and Blueberries! Delicious and easy muffins recipe!
How to make diet muffins with oats, apple and blueberries. The best diet dessert with oats, apple and blueberries. You will want to make it every day!
Great taste from simple ingredients! Light dessert for breakfast in 5 minutes! The recipe is simple and quick, but very tasty. Easy dessert recipe in 5 minutes. All I can say is that it was over very quickly, and I will definitely do it again soon.
Have fun making it and I hope you will enjoy eating it! ????
Try this easy and delicious recipe and let me know in the comments How do you like it?!. Peace and love ❤️ my friends! Have a delicious day!
Ingredients:
2 medium eggs
pinch of salt
30 g sweetener(stevia/or your choice)1/4 cup
1 teaspoon vanilla paste/ vanilla extract
120 g yogurt (1/2 cup)
50 ml vegetable oil(1/5 cup)
1 apple
70 g blueberries(1/2 cup)
100 g rolled oats(1 cup)
7 g baking powder(1/2 tbsp)
bake 20-25 minutes at 180°C/ 360°F
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Date Muffins
The perfect date muffins that can be easily whipped up for breakfast or a brunch treat.
Ingredients
1/2 cup chopped dates
1/2 cup boiling water
1/4 cup melted butter
1/2 cup Natura Light brown sugar
1 egg
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 cup chopped walnuts or pecans
Method:
1. Place dates in a small bowl and add boiling water; let stand for 10 minutes (do not drain).
2. In a small bowl, beat butter and sugar until creamy. Beat in egg.
3. Combine the flour, baking powder, baking soda and cinnamon; fold in the date mixture just until blended. Stir in walnuts or pecans.
4. Fill muffin cases two-thirds full. Bake at 180 degrees for 15-20 minutes or until a toothpick comes out clean.
5. Serve best with a cup of coffee. Enjoy !!!
#cakes #cake #cakedecorating #birthdaycake #cakesofinstagram #cupcakes #cakestagram #chocolate #instacake #dessert #cakedesign #food #baking #birthday #bakery #cakeart #foodporn #instafood #yummy #love #desserts #homemade #sweet #chocolatecake #buttercream #delicious #cookies #pastry #foodie #bhfyp
Jennifer Garner's Pretend Cooking Show - Episode 42: Cinnamon Apple Muffins
#PretendCookingShow: Cinnamon Apple Muffins · Two lessons here! 1:) Hiccup cure = draw pig. ????✍️ Number 2:) Apple muffins are delicious any time. ????♥️
#PinchOfYum Cinnamon Sugar Apple Cake
For cake:
- 1 ½ cups brown sugar
- ⅓ cup oil—coconut, vegetable— butter works, too!
- 1 egg
- 1 cup buttermilk
- 1 tsp vanilla
- 1 tsp baking soda
- 2 ½ cups flour
- 2 ½ cups chopped apples
For topping (I always double the below!):
- ½ cup sugar
- 1 tsp cinnamon
- 1 Tbsp butter, melted
.
Directions:
1. Preheat oven to 325°. Mix ingredients in order given, stirring until just combined. Fold in apples. I add 1 tsp cinnamon and 1 tsp salt to the batter. ????????♀️
2. Pour batter into buttered 9x13 pan (or muffin tin, like me! ????????♀️)
3. Combine last three ingredients to make topping and sprinkle evenly over batter.
4. Bake for 45 mins—muffins are much faster, check at 25 mins.
5. YUM!
Date: 29, July 2022.
JUMBO MUFFINS 3 WAYS (No Mixer Required + Secret Ending)
The first 1,000 people to use this link will get a 1 month free trial of Skillshare: Make your own jumbo bakery-quality muffins at home using these 3 tested recipes.
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JUMBO MUFFIN PAN:
BAKING CUPS:
APRON:
BOOS BLOCK CUTTING BOARD:
ESCALI DIGITAL SCALE:
MICROPLANE:
QUARTER SHEET PAN + RACK:
MY FAV STAINLESS BOWL:
CAKE TESTER:
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RECIPE
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BLUEBERRY:
∙2 large eggs + 2 yolks
∙210g or 1c sugar
∙225g or 1c full fat sour cream
∙150g or 5/8c buttermilk
∙3g or 3/4 tsp vanilla extract
∙50g or 1/4c neutral oil
∙50g or 3 1/2Tbsp butter (melted and cooled)
∙375g or 3c ap four (11.7% protein)
∙8g or 1.5tsp salt
∙12g 1 slightly rounded Tbsp baking powder
∙4g or rounded 1/2tsp baking soda
∙280g or 1.5c fresh or frozen blueberries
∙lemon sugar (100g or 1/3c raw sugar + zest of 2 lemons, mixed)
Add sugar and eggs into a bowl and whisk to combine. To that, add sour cream, buttermilk, vanilla, oil, and butter. Whisk to combine.
In a separate bowl measure flour, salt, baking powder, baking soda. Whisk to combine. Add wet ingredients to dry. Add blueberries and fold until just combined. Add muffin liners, if desired, then grease or spray, and fill each muffin hole (muffin hole?) with 225g or a rounded 1/2c muffin batter if using a jumbo 6-muffin pan or about 110g or 1/4c if using a standard 12-muffin pan. Top each muffin with a sprinkle of lemon sugar. Bake in preheated 350f/176c oven for 30-32min.
DOUBLE CHOCOLATE
∙2 large eggs + 2 yolks
∙300g or 1 1/2c sugar
∙100g or 1/2c neutral oil
∙100g or 3/8c buttermilk
∙340g or 1 1/2c full fat sour cream
∙4g or 1tsp vanilla extract
∙340g or 2 3/4c ap four (11.7% protein)
∙8g 1.5tsp salt
∙12g 1 slightly rounded Tbsp baking powder
∙4g or rounded 1/2tsp baking soda
∙50g or 1/2c cocoa powder
∙110g about 3/4-1c chopped bittersweet chocolate + extra for topping
Add sugar and eggs into a bowl and whisk to combine. To that, add oil, buttermilk, sour cream, and vanilla. Whisk to combine.
In a separate bowl measure flour, salt, baking powder, baking soda, and cocoa powder. Whisk to combine. Add wet ingredients to dry. Add chocolate chunks and fold until just combined. Add muffin liners, if desired, then grease or spray, and fill each muffin hole (muffin hole?) with 225g muffin batter if using a jumbo 6-muffin pan or about 110g if using a standard 12-muffin pan. Top with sprinkle of chopped chocolate. Bake in preheated 350f/176c oven for 30-32min.
BANANA WALNUT
∙2 large eggs + 2 yolks
∙210g or 1c dark brown sugar
∙40g or 2Tbsp molasses
∙4g or 1tsp vanilla
∙100g or 1/2c neutral oil
∙100g or 3/8c buttermilk
∙280g 1c + 2Tbsp full fat sour cream
∙260g or about 2 med-lrg ripe banana, mashed
∙340g or 2 3/4c ap flour (11.7% protein)
∙8g or 1 1/2tsp salt
∙12g 1 slightly rounded Tbsp baking powder
∙4g or rounded 1/2tsp baking soda
∙110g or about 1c toasted chopped walnuts
Add sugar and eggs into a bowl and whisk to combine. To that, add molasses, oil, buttermilk, sour cream, vanilla, and banana. Whisk to combine.
In separate bowl measure flour, salt, baking powder, baking soda, & walnuts. Whisk to combine. Add wet ingredients to dry. Add muffin liners, if desired, then grease or spray, and fill each muffin hole (muffin hole?) with 225g muffin batter if using a jumbo 6-muffin pan or about 110g if using a standard 12-muffin pan. Sprinkle with additional chopped walnuts. Bake in preheated 350f/176c oven for 30-32min.
PUMPKIN SPICE NUT MUFFIN:
USE RECIPE ABOVE only swap out the following:
∙Maple Syrup instead of Molasses
∙260g or about 1c canned pumpkin puree or roasted butternut squash Instead of banana
∙Pecans instead of Walnuts
∙And add 5g or 2tsp pumpkin spice to the dry ingredients
#muffins #jumbomuffins #blueberrymuffins #banananutmuffin
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