Snickerdoodle Muffins

So I've made a couple different things this Christmas as treats to give..

And I really wanted to try these Snickerdoodle muffins, 

because it's basically the Traditional & Delicious Snickerdoodle cookie...BUT in a muffin!

And...It really tastes just like the COOKIE!

The sour cream makes this muffin super moist and delightful!

I was super happy how puffy they looked when they came out of the oven...It's kind of exciting :)

Enjoy!

Source: eat me, delicious


Ingredients:
makes 14-16 muffins

2 sticks unsalted butter
1 cup sugar
2 tsp vanilla
2 eggs
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp cream of tartar
3/4 tsp ground nutmeg
3/4 tsp ground cinnamon
1 1/4 cup sour cream
2 1/4 cups all purpose flour

1 c sugar & 1 Tbsp cinnamon, to roll batter in


Instructions:

1. Beat 2 sticks of butter and 1 c sugar for 3-5 minutes, until creamy.
2. Add 2 tsp vanilla and 2 eggs (1 at a time).
3. In a separate bowl whisk 3/4 tsp baking soda, 3/4 tsp baking powder, 3/4 tsp cream of tartar, 3/4 tsp nutmeg, 3/4 tsp cinnamon and 2 1/4 c flour. Set a side.
4. Alternately add sour cream and flour mixture to large bowl until batter is well combined.
5. Take an ice-cream scooper and scoop batter into a bowl of 1 c sugar and 1 Tbsp cinnamon.
6. Roll batter in bowl until covered in cinnamon sugar.
7. Place batter in lined muffin pan.
8. Bake in 350 degree oven for 20-22 minutes.

Instructions with pictures

Beat 2 sticks of butter and 1 c sugar for 3-5 minutes, until creamy.

Add 2 tsp vanilla and 2 eggs (1 at a time).

In a separate bowl whisk 3/4 tsp baking soda, 3/4 tsp baking powder,

 3/4 tsp cream of tartar, 3/4 tsp nutmeg, 3/4 tsp cinnamon and 2 1/4 c flour. Set a side.

Alternately add sour cream and flour mixture to large bowl until batter is well combined.

Take an ice-cream scooper and scoop batter into a 

bowl of 1 c sugar and 1 Tbsp cinnamon.

Roll batter in bowl until covered in cinnamon sugar.

Place batter in lined muffin pan.

Bake in 350 degree oven for 20-22 minutes.

Banana Nut Muffins

 I like a good ole' breakfast muffin that helps me start off the day right!

Otherwise I feel BLAH the rest of the day.

These muffins are 1/2 whole wheat.

They don't have any processed sugars.  

I personally prefer Almond milk which adds a nice flavor!

But you may use any milk you like.

I also prefer baking with olive oil because it has healthier fats.

Again you may use canola oil instead.

I love the pecans because they add a nice texture to the muffins.

All-around healthy Breakfast muffin!

Enjoy!

Ingredients:
makes 18 muffins

1 c all-purpose flour
1 c white whole wheat flour (or all-purpose flour)
1 Tbsp baking powder
1/2 tsp salt
1/8 c sugar (stevia)
2 eggs
1 c almond milk* (or 1 % milk)
1/2 c olive oil (or canola oil)
1 1/2 tsp vanilla extract
2 ripe bananas
1/2 c pecans (or walnuts)

*I used Blue Diamond, Vanilla, Unsweetened. It's only 40 calories in 1 Cup.
It tastes delicious to me. I've tried lots of nondairy milks and that's my favorite kind.

Instructions:

1. Mix 1 c all-purpose flour, 1 c white whole wheat flour, 1 Tbsp baking powder, 1/2 tsp salt and 1/8 c sugar.
2. In a separate bowl, beat (for 1 minute) 2 eggs, 1 c almond milk, 1/2 c olive oil, 1 1/2 tsp vanilla extract.
3. In a small bowl, mash 2 bananas.  Add to egg mixture.
4. Add dry ingredients to wet ingredients. Mix until blended.
5. Mix in 1/2 c pecans.
6. Scoop batter into greased muffin pan, 2/3 full.
7. Bake in 400 degree oven for 18 minutes.
8. Cool for 3-5 minutes and they're ready to eat!

Instructions with pictures:

Mix 1 c all-purpose flour, 1 c white whole wheat flour, 

1 Tbsp baking powder, 1/2 tsp salt and 1/8 c sugar.

In a separate bowl, beat (for 1 minute) 2 eggs, 

1 c almond milk, 1/2 c olive oil, 1 1/2 tsp vanilla extract.

In a small bowl, mash 2 bananas.  Add to egg mixture.

Add dry ingredients to wet ingredients. Mix until blended.

Mix in 1/2 c pecans.

Scoop batter into greased muffin pan, 2/3 full.

Bake in 400 degree oven for 18 minutes.

Cool for 3-5 minutes and they're ready to eat!

 You may freeze these muffins in a freezer bag up to 3 months.

Pop them in the microwave for 20 sec intervals until soft and warm!

Pineapple-Coconut Muffins

I love the coconut and fresh pineapple in these muffins.  

These muffins make a nice treat for breakfast in the morning or after dinner.

And it's healthy!

Enjoy!

Ingredients:

makes 18 muffins

4Tbsp unsalted butter (room temp)

2 c whole-wheat white flour (or all-purpose flour)

1 Tbsp baking powder

1/2 tsp salt

1/2 c stevia (or table sugar)

1 large egg (room temp)

1 tsp vanilla

1 c milk*

1 c fresh pineapple (diced)

1 c shredded sweetened coconut

*If using whole wheat flour, add more milk by teaspoons if batter seems thick

Instructions:

1. Melt 4 Tbsp unsalted butter in saucepan.
2. In a separate bowl, whisk 1 large egg until just broken.
3. Add 1 c milk and melted butter into bowl with whisked egg.
4. In a separate bowl, whisk 2 c flour, 1/2 c sugar, 1 tbsp baking powder and 1/2 tsp salt.
5. Make a well in flour, and pour butter/milk mixture into bowl.
6. Mix to make a smooth batter.
7. Add 1 c sweetened coconut.
8. Add 1 c (pat dry) Fresh Pineapple.
9. Top muffins with extra diced pineapple.
10. Bake in 425 degree oven for 15-17 minutes.

Instructions with pictures

 Melt 4 Tbsp unsalted butter in saucepan.

In a separate bowl, whisk 1 large egg until just broken.

Add 1 c milk, melted butter and 1 tsp vanilla into bowl with whisked egg.

Beat the egg mixture until foamy.

In a separate bowl, whisk 2 c flour, 1/2 c sugar, 1 Tbsp baking powder and 1/2 tsp salt.

Make a well in flour, and pour egg mixture into bowl.

Mix to make a smooth batter.

Add 1 c sweetened coconut.

Add 1 c (pat dry) Fresh Pineapple.

Top muffins with extra diced pineapple.

Bake in 425 degree oven for 15-17 minutes.

Peach & Strawberry-Patch Muffins

I love making muffins for breakfast or a snack during the day.  These muffins are so fluffy and fruity!  They are made from ground oatmeal and yogurt--so you can get your healthy carbs and protein for the day! And they're LOW FAT!

Ingredients
makes 12 muffins

2 1/2 c Old Fashioned Oats (not quick oats)
1 1/2 tsp baking powder
1/2 tsp baking soda
1 c vanilla yogurt
2 eggs
1/2 c sugar (I used stevia)
3/4 c Strawberries (diced)
3/4 c peaches (diced) I used 1 medium peach
*Make sure peaches & strawberries are patted dry 

Instructions

1. Grind Oats in a blender until fine.
2. Add 1 1/2 tsp baking powder,  1/2 tsp baking soda and 1/2 c sugar.
3. Add 1 c vanilla yogurt.
4. Add 2 eggs. 
5. Blend everything until nice and smooth.
6. Peel 1 peach.
7. Dice peach and strawberries for 3/4 c each.
8. Pat dry diced peaches.
9. Pour mixture into a medium bowl.  Fold in 1/2 of peaches (3/4 c) and 1/2 of strawberries (3/4 c). Leave some fruit to top muffins.
10. Pour batter into foil muffin liners.
11. Bake in oven at 400 degrees for 20 minutes or until toothpick comes out clean.

Instructions with pictures

Grind Oats in a blender until fine.

Add 1 1/2 tsp baking powder,  1/2 tsp baking soda and 1/2 c sugar.

Add 1 c vanilla yogurt.

Add 2 eggs. 

Blend everything until nice and smooth.

Peel 1 peach.

Dice peach for 3/4 c.

Dice up 3/4 c strawberries.

Pat dry diced peaches.

Pour mixture into a medium bowl.  Fold in 1/2 of peaches (3/4 c) and 1/2 of strawberries (3/4 c).

Leave some fruit to top your muffins with!

Pour batter into foil muffin liners

Don't use paper, oats tend to stick :(

Bake in oven at 400 degrees for 20 minutes or until toothpick comes out clean.

Don't let your fruit go to waste!  Make some muffins!

With love,

Laura