Brendan Rivera - Muffins: Easy, Delicious, Vegan, Healthy, Gluten-free Recipes

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Introduction

Easy to cook - easy to enjoy!

Cupcakes are easy to prepare, they are stored for a very long time without losing their properties, they are always tasty, easy to take and eat, you can take with you on the road, at any moment will save you from hunger.

This book has 30 recipes for muffins, they are all very different, healthy, tasty, vegan, gluten free, etc. (suitable for every person)

Tasty, healthy, anytime.

I congratulate you on the acquisition of this book!

Chocolate Zucchini Muffins

yiel d : 12 MUFFINS

prep time:

20 MINS

cook time:

15 MINS

total time:

40 MINS

Ingredients

• one cup very delicately shredded zucchin i approximately one small/average zucchini
• one average avocad o peeled and pitted
• two tbs p coconut oil softened and cooled to approximately 25 C (or substitute light extra-virgin olive oil either canola oil)
• one bi g eg g at approximately 25 C
• 2/ cu p coconut sugar either substitute granulated sugar
• two tbs p mil k any kind you like (I employunsweetened vanilla almond milk)
• one ts p pure vanilla extract
• one One-quarte r cup s white whole wwarmth flour
• hal f cu p unsweetened cocoa powder
• one ts p baking soda
• hal f ts p cinnamon
• hal f ts p kosher salt
• hal f cu p semisweet chocolate chip s mini either regular

Instructions

1. Prewarmth your oven to 375 degrees F. Coat a 12-cup standard size muffin tin with nonstick spray. put aside.
2. Spread the zucchini out on a several layers of kitchen either paper towels. Put out as much water as probable, changing out the towels as needed. put aside.
3. Place the avocado within the bowl of a standing mixer fitted with the paddle attachment either a big mixing bowl. Beat with the mixer till the avocado is very smooth and no chunks remain. You must have approximately 2/3 cups of smooth avocado paste. place the coconut oil, egg, coconut sugar, milk, and vanilla extract, beating till good mixd.
4. In a else bowl, stir along the white whole wwarmth flour, cocoa powder, baking soda, cinnamon, and salt. Gradually place the dried ingredients to the wet ingredients, folding by hand with a wooden spoon either spatula and mixing simply till the flour disappears. The batter possibly very thick, almost like brownie batter, and the dried ingredients can take several strokes to work in between additions. place down within the zucchini and chocolate chips, reserving a several of the chocolate chips to strew on top of the muffins.
5. Peel the batter in the prepared muffin cups, filling no more than three-quarters of the way to the top. Strew with the remaining chocolate chips. Prepare in oven for 15 to 18 mins, till the tops are set and a toothtake inserted within the middle comes out mostly clear with simply a several moist crumbs clinging to it. allow cool within the pan for two mins, them Place to a wire rack to cool completely.

Recipe Notes

• Keep leftovers at approximately 25 C for up to 5 days either chill for up to 3 months.
• Supposing you would like to decrease the calorie count of the muffins, omit either decrease the number of chocolate chips.

Carrot Cake Muffins

yiel d : 12 MUFFINS

prep time:

15 MINS

cook time:

15 MINS

total time:

1 HR

Ingredients

FOR THE MUFFINS:

• hal f cu p raw pecans either walnuts
• one one-thir d cup s white whole wwarmth flou r either whole wwarmth pastry flour*
• 2/ cu p all-purpose flour
• two tsp s baking powder
• hal f ts p baking soda
• one hal f tsp s ground cinnamon
• One-quarte r ts p ground nutmeg
• One-quarte r ts p ground cloves
• One-quarte r ts p kosher salt
• two cup s packed coarsely grated carrot s from approximately 9 ounces either 4 average carrots
• one-thir d cu p golden raisins
• One-quarte r cu p cream y almond butter either cashew butte r the drippy, natural kind**
• One-quarte r cu p unsweetened applesauce
• one-thir d cu p honey
• two bi g eggs
• hal f cup plus two tbs p unsweetened almond milk either milk of choice
• one ts p pure vanilla extract

FOR THE CREAM CHEESE FROSTING:

• ounce s reduced-fat cream cheese softened to approximately 25 C
• three-quarter s cu p powdered suga r sifted supposing lumpy
• hal f ts p pure vanilla extract
• hal f ts p delicately grated lemon either orange zes t if you want

Instructions

1. Prewarmth the oven to 350 degrees F. unfold the nuts in a single stratum on some ungreased baking sheet. Toast them within the oven till crisp and fragrant, approximately 8 to ten mins. Set a timer and Dont walk away from the nuts in the last several mins of baking (this is just as nuts love to burn). Place to a cutting board and roughly chop. put aside One-quarter cup for the muffin batter. Delicately chop the remaining nuts and save for sprinkling on top.
2. Increase the oven warmth to 400 degrees F. In a big mixing bowl, stir along the white whole wwarmth flour, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. place the carrots, golden raisins, and reserved One-quarter cup sliced nuts. With a spoon either flexible spatula, carefully place down to mix.
3. In a average mixing bowl, blend along the almond butter, applesauce, and honey till smooth. blend within the eggs, milk, and vanilla. place to the carrot and flour mix. With a wooden spoon either spatula, place down and stir very carefully by hand, stopping as soon as the flour disappears.
4. Coat a standard 12-cup muffin pan with nonstick spatter either line with paper liners. Fill every approximately three-quarters of the way with batter. (Supposing you have some extra batter, resist the urge to overfill the muffin cups; youll Prepare in oven the extra as soon as the first batch is out). Prepare in oven the muffins for 14 to 16 mins, either till the muffins are domed, light golden on top, and a toothtake inserted in the middle of every comes out clean. Place the pan on a cooling rack and allow the muffins cool within the pan for 5 mins, then carefully take away them from the pan and place them on the rack to cool completely (Dont leave the muffins within the pan for longer either they can become too soggy as they start to steam).
5. For the cream cheese frosting: In a average mixing bowl, place the cream cheese, powdered sugar, vanilla extract, and lemon zest (supposing using). With some electric mixer on poor speed, beat till the powdered sugar begins to incorporate, then increase the warmth to average and keep to beat till smooth and creamy. Frost the cooled muffins and strew with the remaining delicately sliced walnuts.

Recipe Notes

• *Youll employregular whole wwarmth flour, however the wwarmth can have a more pronounced taste than white whole wwarmth flour either whole wwarmth pastry flour.
• **Youll employpeanut butter as good, though the flavor possibly different. I advised this recipe with a drippy, natural-style nut butter , as that can give the muffins the right consistency, though a shelf-stable almond butter I tested still yielded good results.
• Keep leftovers within the refrigerator for up to 4 days (they taste even better on Day 2).

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