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!
Super Easy Moist Banana And Apple Muffin – Melissa’s Home Cooking
Super Easy Moist Banana And Apple Muffin – Melissa’s Home Cooking
This recipe makes 24 standard size muffins
This is a super easy moist recipe for banana and apple muffin.
Great for school lunch box and snacks for hungry children after school.
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Ingredients:
4 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp cinnamon powder
1 tsp nutmeg
liquid ingredients:
2 cups vegetables oil
1 cup sugar
4 eggs
2 tsp vanilla essence
6 ripe bananas - mashed
4 Medium apples - chopped
Instructions:
Prepare Oven and Muffin Cups
1. Heat oven to 200 C Fan bake. Line muffin cups. Fill any remaining cups with 2 tablespoons of water to help the muffins bake evenly.
Make Batter
1. Whisk the flour, baking soda, baking powder, salt, cinnamon and nutmeg in a large bowl.
2. In another bowl, whisk together the vegetable oil, sugar, eggs, vanilla essence.
3. Add milk mixture (2) to the bowl with dry ingredients (1) then use a wooden spoon to combine well. Do not over mix. Fold in the banana and chopped apples.
Bake Muffins
1. Using an ice-cream scoop, divide the batter between the muffin cups.
2. Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.
3. To store, place them in a plastic bag, seal, and store at room temperature for 2 to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months.
Thanks for watching, Enjoy and Happy Baking!!!
Please like, comment and let me know if you have enjoyed baking and eating this recipe. If you would like to receive notifications of new weekly releases, please click on the link below to subscribe and be sure to click the notification bell to receive All post notifications. Also please check out my other videos.
E's Jammy Jams - Book Bag
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How to make Carrot Walnut Muffins | Easy + Somewhat Healthy
Today I'm showing you how to make Carrot Walnut Muffins! It's an easy and somewhat healthy recipe!
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Morning Maple Muffins
We've got a breakfast muffin recipe that's perfect for National Maple Syrup Day--or anytime you just want that sweet taste of mapley-goodness!
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About The Mr. Food Test Kitchen
The Mr. Food Test Kitchen is an established brand that keeps reinventing itself as it continues to grow. Today, the Mr. Food Test Kitchen TV segment is nationally syndicated through CBS worldwide distribution on 120+ TV stations, with a daily audience of over 2 million viewers.
The brand continues to create Quick & Easy cookbook titles (with millions of books sold). The success of these cookbooks is based on triple-tested recipes developed in the Mr. Food Test Kitchen using readily available ingredients with easy-to-follow directions, as well as strictly adhering to the Quick & Easy philosophy Art Ginsburg used when he first started on TV over 30 years ago. This philosophy still holds strong today.
MrFood.com is one of the nation’s fastest growing recipe websites since its re-launch in April 2010, with over 500,000 newsletter subscribers and millions of page views a week from fans around the world.
Vegan Mix-In Muffins | Freshly Made | Whole Foods Market
Whether you pack them with fresh fruit, nuts or chocolate, these agave-sweetened whole wheat vegan muffins are ideal for breakfast, lunch boxes or snack time. Food Editor Molly Siegler shares a few tips and tricks for vegan baking (hint: coconut oil and apple cider vinegar are the secret superheroes of this recipe!) along the way. This is the muffin recipe you’ll come back to again and again. Find the recipe here
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Ingredients:
2 cups whole wheat pastry flour
1 1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup agave nectar
1/2 cup coconut oil, at room temperature
1/2 cup unsweetened plain almondmilk or other non-dairy beverage
1 tablespoon cider vinegar
1 teaspoon pure vanilla extract
Mix-ins
Add 1 cup of any of the following:
dried fruit (raisins, tart cherries, chopped dates, thinly sliced apricots, etc.)
chopped fresh fruit (pears, apples, bananas, etc.)
vegan chocolate chips
Add 1 teaspoon of any of the following:
ground ginger
poppy seeds
chopped nuts (walnuts, almonds, pistachios, pecans, etc.)
unsweetened coconut flakes
finely grated orange, lemon, lime or grapefruit zest
ground cinnamon
unsweetened cocoa powder
fresh or frozen (unthawed) blueberries
Method:
Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners.
In a large bowl, whisk together flour, baking soda and salt.; set aside. Combine agave nectar, oil, almondmilk, vinegar and vanilla in a small saucepan. Place over medium-low heat and heat, stirring often, just until oil is melted. Stir into flour mixture just until combined and then gently fold in mix-ins. Divide batter evenly among the prepared muffin cups.
Bake for 10 minutes and then lower heat to 350°F. Continue baking until muffins are golden brown and cooked through (a toothpick inserted in the center of the muffins should come out clean), 8 to 10 minutes more. Allow muffins to cool in the pan for about 5 minutes, and then transfer to a wire rack to cool completely. Muffins will keep in an airtight container at room temperature for up to 3 days.
Nutritional Info:
Per Serving: Serving size: 1 muffin (with raisins), 220 calories (80 from fat), 10g total fat, 8g saturated fat, 260mg sodium, 33g carbohydrates, (2 g dietary fiber, 19g sugar), 2g protein.
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Who are we? Well, we seek out the finest natural and organic foods available, maintain the strictest quality standards in the industry, and have an unshakeable commitment to sustainable agriculture. Add to that the excitement and fun we bring to shopping for groceries, and you start to get a sense of what we're all about. Oh yeah, we're a mission-driven company too.
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Superhero Muffins (Vegan, Gluten-free)
My favorite muffins: vegan edition. They taste great and don't make you feel heavy or sluggish after eating them. I usually chow down on these throughout tournament days to keep my energy levels high.
Original recipe from Run Fast. Eat Slow. by Elyse Kopecky and Shalane Flanagan
Full instructions and ingredient list can be found here:
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Fantasy by Declan DP Music
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Title: Fantasy by Declan DP
Genre and Mood: Dance & Electronic · Bright
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