Sentences with phrase «walnut muffins made»

Moist, delicious apple - walnut muffins made with oats, banana, applesauce, and no refined sugar or oil.

Healthy carrot, date and walnut muffins made with buckwheat flour and flaxseed.

Not exact matches

But I reckon I could make these muffin - style Love walnuts — I just bought some so this is a great excuse to use them!

I've just made these muffins but replaced the walnuts with pecans and I used 8 dates and no stevia.

I just made your Almond Flour Banana — Blueberry muffins from the original cookbook but substituted walnuts for the blueberries.

These muffins will come out just as well when made without the walnuts.

Added walnuts and dark chocolate chips and made muffins out of the.

I opted for walnuts instead of cacao nibs and then made them into muffins.

Add to muffin or cake batter (Add to yellow cake batter along with bananas to make banana walnut cupcakes).

I couldn't tell the difference in my banana walnut muffins at all; and while these gluten - free buttermilk pancakes taste slightly different than the ones I used to make with all - purpose flour, I have come to like these even better.

I've made five recipes from the book so far, recipe testing included — the apple, buckwheat and gruyere pancake, chocolate zucchini cake, chocolate cranberry pecan tart with Alanna's amazing cocoa buckwheat tart crust, pluot poppy muffins and buckwheat pear galettes with walnuts and salty caramel.

With shredded carrots, apple, cinnamon, orange zest, walnuts & raisins — these Morning Glory Muffins are packed with flavor and so easy to make.

I just made a batch, I made the oatmeal muffins, using whole wheat flour, rolled Oates instead of sugar I use honey, for the oil I use olive oil, added raisins and walnuts plus cinnamon.

I made some of my favorite banana walnut muffins and almond waffles and asked my father in - law if he would please try some.

I made you whole wheat blueberry zucchini muffins, studded with walnuts and naturally sweetened with maple syrup and orange zest.

Also, I substituted pecans for walnuts and sprinkled ready made Greggs crumble topping on some of my muffins (I got my inspiration from your blueberry crumble muffins.

I made this as muffins (I got 13), using 2/3 cup Sucanat and adding 1/2 cup chopped walnuts.

Add some chopped walnuts and these muffins could be mistaken for the banana bread my mom used to make.

I used walnuts and chopped dates and made 12 mini muffins and 6 regular sized muffins.

I'm thinking I will make some of these, and maybe your banana walnut muffins and granola, since most of my meals will probably consist of vegetables and maybe beans and a little tofu, depending on what I can find.

Makes about 18 muffins: 100 g walnuts 85 g rolled oats 130 g buckwheat flour, spelt flour or whole grain flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1 tbsp cinnamon 1 tbsp freshly ground cardamom 1/2 tsp sea salt 160 ml buttermilk or plant yogurt 80 ml oil or butter 2 ripe bananas, mashed 5 fresh dates, mashed 3 large eggs Raspberries, frozen or fresh For the granola topping: 1/3 cup rolled oats 1/3 cup chopped walnuts 2 tbsp olive oil 1 tbsp runny honey 1) Using a food processor or a blender, mix walnuts and oats into a coarse flour.

These are the fluffiest, softest banana muffins made even better with chocolate and chopped walnuts.

Easy to make muffins made from the datelicious combo of bananas, dates and walnuts.

My favorite thing about these muffins is the sweet, crunchy streusel topping made of pecans, walnuts, and a pinch of cinnamon and brown sugar.

Grinding half of the walnuts into the streusel makes for extra tender, buttery muffin tops.

What I love most about these muffins is the inherent adaptability to use a wide variety of seasonal ingredients and flavor combinations (replace the blueberries with dried cranberries and walnuts), as well as the fact that they are easily transportable which makes them an ideal muffin for kids and families on the move.

The maple combined, with toasted walnuts, hearty whole grains, and other simple, healthy ingredients makes for muffin packed with flavor, fiber, protein, and soul filling goodness!

Some healthy alternatives include oat based muffins sweetened with apple sauce, or nutritious banana walnut pancakes made with flaxseeds and coconut oil.

* You can make these muffins nut free by swapping the walnuts for seeds e.g. pumpkin seeds and / or sunflower seeds.

If you'd like to make these muffins nut free, simply swap the walnuts for seeds like pumpkin seeds, sunflower seeds or a mix.

Here is the nutritional information per serving (1 muffin — makes 10 total), without adding the walnut crumble.

Add some chopped walnuts and these muffins could be mistaken for the banana bread my mom used to make.

I add a cup of chopped walnuts to my no sugar banana bran muffins every time I make them!

Make a healthier batch of muffins by including natural sweeteners, fresh fruit, whole grains, warm spices, and crunchy walnuts.

Tara, I made a delish batch of the no sugar muffins yesterday, and I swapped in 1 cup of roasted pumpkin puree for the bananas, and then added a handful of walnuts and chopped figs.

Paula from Vintage Kitchen Notes is bringing her Orange Ricotta Pancakes Erin from Dinners Dishes and Desserts is baking up some Pumpkin Chocolate Chip Muffins Heather from Girlichef is bringing Pumpkin Doughnuts with Spiced Buttermilk Glaze Nicole from Daily Dish Recipes is making Pumpkin Donut Puffs Patti from Comfy Cuisine is bringing Classic Orange Marmalade Sunithi from Sue's Nutrition Buzz is making Spiced Pumpkin Ricotta Muffins with Craisins and Walnuts Wendy from The Weekend Gourmet is cooking up some Pumpkin Maple Oatmeal Jamie from Mama Mommy Mom is bringing Butternut Squash Butter Chelsea from Chelsea's Culinary Indulgence is bringing Pumpkin Spiced Donuts with Chai Icing Kris from In The Kitchen With Audrey and Maureen made Sweet Potato Pancakes

Sunithi from Sue's Nutrition Buzz is making Spiced Pumpkin Ricotta Muffins with Craisins and Walnuts

Savory Muffins made with oats, home — made pumpkin puree, ricotta cheese with some craisins, walnut, coconut oil and pumpkin spice thrown in... mmmm yummy!