WebIn a large mixing bowl, combine 1 ¾ cups of the flour with the baking powder, baking soda, salt and cinnamon. Mix them together with a whisk. In a medium mixing bowl, combine the oil and honey or maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla.
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WebPreheat oven to 425F. Spray the cavities of a Non-Stick 12-Cup Regular Muffin Pan very well with cooking spray or grease and flour the pan; set aside. (I don’t prefer the cosmetic look of muffin liners.) To a large bowl, add all the flour, baking powder, salt, and whisk to combine; set aside.
WebPreheat the oven to 350°F. Coat 12 muffin cups with nonstick cooking spray. (If using liners, then line 12 muffin cups with paper liners, and coat the liners with cooking spray.) In a medium bowl, whisk together the butter, egg whites, and salt. Whisk in the vanilla extract, almond extract, and liquid stevia.
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WebUse vegetable oil spray to grease a 12-cup muffin tin. Set aside. Mix 1/4 cup flour with blueberries and set aside. Beat egg white and vegetable oil lightly in a bowl. Stir in milk and melted margarine. Mix together remaining 1 1/4 cups flour, sugar, baking powder, and salt in a separate bowl. Sift dry ingredient mixture over egg white mixture.
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WebIn large bowl, sift flour. Add baking powder and the 1/3 cup Splenda. Mix together. In another bowl, mix the Egg Beater egg substitute, apple sauce and milk. Combine the wet mixture into the flour mixture. Stir just enough to blend (electric mixers aren't really necessary). Gently fold in the blueberries.
WebPin Recipe. 5 from 1 review. These healthy blueberry muffins are low-sugar and absolutely delicious. The addition of bran makes it a blueberry muffin you can feel good about it. Author: Kristen @ Joyfully Thriving. Prep Time: 5 minutes. Cook Time: 25 minutes. Total Time: 30 minutes. Yield: 18 muffins 1 x.
WebPreheat oven to 400 and line/grease a 12-muffin tin. In a large bowl, combine all the wet ingredients. Then, fold in the dry ingredients, except the blueberries. Meanwhile, make your jam topping: In the microwave: microwave the blueberries in a bowl for ~30 seconds. Add a dash of cinnamon and salt.
WebGently fold in blueberries with a spatula. Pour batter into lined muffin tin, filling in ¼ cup increments. Bake at 350 for 20-25 minutes, or until the top of muffins are golden and a toothpick comes out clean when inserted in the center. Allow muffins to cool completely for at least 10 minutes, remove from pan + enjoy!
WebFor blueberry cupcakes, simply increase sugar to 3/4 cup. Xylitol can be used for sugar-free muffins. Preheat oven to 350 F. Grease or line a muffin tin. In a large bowl, combine wet ingredients. Stir in remaining ingredients except blueberries. Pour wet into dry, and stir until just evenly mixed.
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WebInstructions. Preheat oven to 375. In a large bowl, add honey, coconut oil, applesauce, greek yogurt, egg, fresh lemon juice, and vanilla extract. Using a fork mix until combined. Add in white whole wheat flour, baking soda, cinnamon, and salt. Using a spatula, mix until wet and dry ingredients are completely combined!
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WebPrepare. Preheat your oven to 325ºF and line your muffin pan. Mix the dry ingredients. Whisk together the flour, sugar, baking soda, and salt in a large bowl. Mix the wet ingredients . In a medium bowl, whisk together the eggs, melted butter, vanilla, and applesauce. Combine wet and dry.
WebInstructions. Preheat the oven to 350°F, and coat 12 muffin cups with nonstick cooking spray. (If using liners, then line 12 muffin cups with liners and coat them with cooking spray.) In a medium bowl, stir together the oats, Greek yogurt, 6 …
WebPreheat oven to 350°, and spray muffin pans with olive oil. To a small bowl, combine all of the muffin crumble topping ingredients, and work together with your fingers until it’s the consistency of wet sand. Set aside. In a large bowl, combine the “dry ingredients” the flour, baking soda, salt, and sugar.
WebPreheat and prep: Preheat the oven to 425°F and line a 6-hole muffin tray with paper muffin liners. In a large mixing bowl, whisk the egg with sugar, almond milk, vegetable oil, and Greek yogurt. 2. Add the flour: Fold in the ¾ cup flour and the baking powder.
WebLightly spray a 12-cup muffin pan with cooking spray. In a large bowl, sift the flour, baking powder, baking soda, nutmeg, and salt. In a separate large bowl, whisk together the stevia sweetener, oil, vanilla, egg, and yogurt. Add the dry ingredients. Stir together until the mixture is just moistened but no flour is visible.
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WebNext, add the almond flour, blueberries, lemon zest, sugar, baking soda, and salt to the wet ingredients. Mix until combined. Line a muffin pan with muffin liners or oil with avocado oil or melted coconut oil. Fill each tin 3/4 full with the muffin batter. Bake the muffins for 20-25 minutes or until golden brown.