Oat Muffins, Easy to Bake. Gluten Free Lunchbox Treat. Quick & Easy for Young Bakers #lunchboxideas
Simple recipe for kids and all young bakers to try out. Easy to make and perfect as a healthy lunch box treat. These oat muffins are beautifully moist and delicious served as a breakfast snack or a teatime treat. They will keep fresh for 3-4 days if stored in an airtight container in the refrigerator.
INGREDIENTS:
2 large eggs
1½ cup milk
½ cup unsweetened apple sauce (purée)
¼ cup maple syrup
2 tablespoons coconut oil, melted
1 teaspoon vanilla extract
3 cups rolled oats (old fashioned oats)
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
¼ cup coconut flakes
½ cup dried cranberries
DIRECTIONS:
1. Preheat oven to 350°F (175°C). Grease muffin cups with spray oil or butter.
2. Into a large mixing bowl add eggs, milk, apple sauce, coconut oil, maple syrup, and vanilla. Whisk the mixture until smooth.
3. Add in the dry ingredients: the oats, baking powder, cinnamon, and salt. Combine the ingredients well.
4. Using a spoon transfer the batter into the muffin cups equally. There should be enough for 12 muffins.
5. Sprinkle on the cranberries and shredded coconut. Press the toppings gently into the batter.
6. Bake for 25-30 minutes or until the muffins have risen and are golden in color
7. Remove from the oven and allow to cool for approximately 5 minutes before transferring onto a cooling rack. (Use a blunt knife or spatula to gently peel the muffins from the baking tray.)
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Intro/Outro Music: A Purple Wave by Water Mirrors, Epidemic Sound
Quick & Easy Gluten-Free Protein Muffins | The Big Kitchen
The ultimate recipe for easy 12 minute gluten free high protein muffins!
Macros per muffin: (Makes 9 muffins)
85 calories, 14g carb, 0.5g fat, 7g protein
Ingredients:
125g cream of rice
2 scoops whey isolate
1/2 cup unsweetened coconut milk
1 tbsp. honey
1/4 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. baking powder (optional)
Preheat to 350 degrees and cook for 12-13 minutes!
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Quick & Easy Healthy Persimmon Muffins
This quick & easy persimmon muffin recipe is healthy and delicious! These muffins are packed with warm fall spices, dark chocolate chips and toasted pecans. If you have a bunch of persimmons that you're not sure what to do with, you should make this recipe!
BANANA CARROT MUFFINS ???????? // Gluten-Free & Vegan Options
These Banana Carrot Muffins are perfect for fall baking. They are healthy with real food ingredients. A mashed ripe banana plus a bit of maple syrup adds the perfect amount of sweetness.
In this new video, I also give a little behind-the-scenes tour of my home kitchen. I am planning on painting my dark kitchen cabinets white. Please share your thoughts! :)
Here is the link to the full healthy muffin recipe with a printable recipe, nutrition info, and process photos:
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Carrie Forrest is the creator of the blog, Clean Eating Kitchen, where she shares healthy recipes and tips. Carrie’s work inspires women to take control over their health, with a focus on holistic and natural healing.
Carrie has master’s degrees in both business and public health nutrition. Her greatest passion is in inspiring other women to use holistic and natural healing techniques to heal from chronic disease. Carrie is a survivor of PCOS, chronic anxiety, migraines, autoimmune disease, and thyroid cancer.
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▶Disclaimer: I am not a medical doctor, a medical professional, a dietitian, or a nutritionist. All content found on the Cleaneatingkitchen.com website, YouTube Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
Gluten Free Savoury Muffins - Naughty Nat's Kitchen
Gluten Free Savoury Muffins
1 cup grated zucchini
1 cup grated sweet potato
1/2 grated tasty cheese
1/3 cup chopped onion
1/2 cup crumbled feta
100g melted butter
3/4 cup diced ham or bacon
1 cup gluten-free S.R. Flour
1tsp. xanthan gum
2 eggs
Salt and pepper.
1 tbsp. extra butter
Lightly sauté vegetables in the 1tbsn of butter.
Cool slightly.
Place vegetables, eggs, cheese, salt and pepper, melted butter in bowl and mix.
Fold through the flour, xanthan gum and crumbled feta.
Spoon into paper-lined muffin tins and bake for approx 25 to 30 mins. in 180c fan-forced oven.
Great as a breakfast muffin or a light lunch.
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How to Make Banana-Oat Chocolate Chip Muffins | Gluten-Free, Dairy-Free & No Added Sugar
Watch lifestyle expert Tommy DiDario show you how to make his easy gluten-free banana-oat muffins with dark chocolate chips.