Tag Archives: muffins

Donal Skehan’s Raspberry Almond Muffins & Red Velvet Beetroot Chocolate Muffins

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Made both these recipes at the weekend for a fundraiser coffee morning. The original recipes are both from Donal Skehan’s cookbook ‘Fresh’ but I changed them around a bit using a few different ingredients 🙂

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Raspberry and Almond Muffins

Ingredients

150g coconut oil, melted

125g coconut sugar

2 large eggs

1 tsp vanilla extract

150g buckwheat flour

1 tsp baking powder

1/2 tsp bicarbonate of soda

50g ground almonds

100ml almond milk

250g raspberries

Method

  1. Preheat the oven to 180°C and line a 12-hole muffin tin with paper cases.
  2. Beat the coconut oil and sugar together in a large bowl until combined. Add the eggs and continue whisking again until well combined. Stir through the vanilla extract.
  3. Sift in the flour, baking powder and bicarbonate of soda and then fold through. Fold in the ground almonds and almond milk. Finally, gently fold in the raspberries until evenly dispersed.
  4. Divide the mixture between the muffin cases, filling each one about two-thirds full. Bake for 20 minutes-25 minutes, or until golden brown and a thin metal skewer inserted in the centre comes out clean.
  5. Leave to cool slightly on a wire rack.

 

Red Velvet Beetroot Chocolate Muffins

Ingredients

100g dark chocolate, melted

200g cooked beetroot

110g coconut sugar

110g coconut oil, melted

2 large eggs

175g buckwheat flour

1 tsp baking powder

50ml almond milk

(For the chocolate frosting, if you want to be very good you can leave this out 😛 )

100g butter, room temperature

100g icing sugar

1 tsp vanilla extract

2 tbsp boiling water

50g cacao powder

Method

  1. Preheat the oven to 180°C and line a 12-hole muffin tin with paper cases.
  2. Purée the cooked beetroot until smooth using a hand-held stick blender and then add in the melted chocolate.
  3. Beat the coconut oil and sugar together in a bowl, using a hand-held electric mixer. Whisk in the eggs until well combined. Mix in the flour, baking powder and milk and finally fold in the chocolate and beetroot mixture.
  4. Divide the muffin mixture between the paper cases, filling each about two-thirds full, and bake for 20-25 minutes until a thin metal skewer inserted into the centre comes out clean. Allow the muffins to cool.
  5. For the frosting; beat all the ingredients together until you have a thick paste. Once the muffins have cooled, spread the frosting on top of the muffins using a small palette knife.

Enjoy 🙂

Tee.X

Zucchini Carrot Oatmeal Muffin/Cupcakes

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Bit of late night baking last night trying out this new recipe! I had my first one this morning and they are really yummy!! A great way to get some veggies in without even knowing 🙂 I made them into cupcakes just because I had no muffin cases and got 15 cupcakes out of the mixture 😀

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Ingredients

1 cup porridge oats

2 cups buckwheat flour*

1 cup coconut sugar*

1 heaped tsp baking powder

1 tsp cinnamon

1 tsp salt

3 eggs

3/4 cup coconut oil

1 cup grated zucchini

1 cup grated carrot

1 cup raisins

*You can replace the buckwheat flour with whatever you like; oat flour, ground almonds, wholemeal spelt flour etc.

*If you don’t have coconut sugar handy, you could replace this with agave syrup, honey, maple syrup etc.

Method

  1. Preheat the oven to 175°C.
  2. Mix the dry ingredients together first in a large bowl.
  3. In a separate bowl, whisk the eggs and oil. Stir in the grated zucchini and carrots. Add to dry ingredients and stir until combined. Add in the raisins and spread them out in the mixture making sure they’re evenly distributed.
  4. Fill your muffin/cupcake cases about 3/4 way full and bake for approx. 20 minutes. They’re done when a knife inserted comes out clean.

Enjoy in the morning or as a snack throughout the day 🙂

Yummy in my tummy 😀

Tee. X

 

Dark Chocolate Chip Banana Muffins

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I found this delicious recipe for these moist muffins on http://www.hungryhappens.com/recipes/breakfast/flourless-double-chocolate-banana-muffins.html – Hungry Happens is a fantastic blog for healthy home made recipes 🙂

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I doubled the original recipe because I found I didn’t have enough mixture – Below is the amount of ingredients I used and this mixture gave me 12 muffins and 4 cupcakes..

Ingredients

  • 4 ripe medium bananas, mashed
  • 2 eggs, beaten
  • 1/2 cup heaping almond butter
  • 2 tsp vanilla extract
  • 1/2 cup agave syrup
  • 1 cup rolled oats
  • 1/2 cup buckwheat flour/ground almonds
  • 3 tbsp cacao powder
  • 2 tsp baking soda
  • 1 cup dark chocolate chips/dairy free chocolate chips

Method

1. Preheat oven to 180°C.  Prepare your muffin tin.

2. Mix everything in a large bowl (except the chips) until just combined.  Fold the chips in last.  Fill your muffin cups to 3/4 way high.  Optional:  I used some extra chips for the tops as garnish.

3. Bake for 25 minutes.  (If making mini muffins/cupcakes, bake for 12-15 minutes.)

…delicious happens

Side Notes:

  1. If you are on a gluten free diet, make sure the oats you’re using are certified gluten free.
  2. The almond butter may be substituted for any smooth nut butter, i.e. peanut butter, cashew butter or sunflower seed butter.
  3. You can use any liquid sweetener; honey, maple syrup, agave syrup.

Enjoy 🙂

Tee x