Yummy Mini Muffins

20160709_205914

Prep Time 10 minutes

Bake Time 15-20 minuets

 

These mini muffins are so delish!  With this basic recipe the possibilities are practically endless with what you can mix into them.  I have added some of my favorite variations for your pleasure at the bottom of this recipe. My favorite thing about these muffins is that their taste resembles an almost dough like flavor!  This recipe is egg free and cane sugar free as well (except for a few variations listed at the bottom).  Enjoy! (pictured is the variation with blueberries)

 

Ingredients:

2 ½ Cups Organic All Purpose Flour

½ Cup Organic Coconut Sugar

1 Tablespoon Baking Powder

½ Teaspoon Salt

1/3  Cup Unsweetened Organic Applesauce

1 Cup Original Hemp Milk

½ Cup Organic Butter (1 stick), Melted

1 Teaspoon Organic Vanilla Extract

 

  1. Preheat your oven to 400 degrees. Line a mini muffin pan with paper baking liners.  You can also grease the pan with coconut oil instead of using paper liners.
  2. In a stand mixer stir together flour, coconut sugar, baking powder, and salt.
  3. In a separate bowl mix together the applesauce, melted butter, milk and vanilla extract.
  4. Add the wet ingredients into the dry.  Use the paddle attachment and mix the batter on medium until it is all well mixed together.  Be sure to scrape down the sides of the bowl and bottom as needed to ensure proper mixing.  The batter will be sticky.  That is normal.
  5. Spoon batter into prepared cups on the muffin pan.  Bake for 15-20 min until tops are golden brown.
  6. Immediately remove muffins from pan to serve and enjoy warm, or let them cool on a wire rack to serve later.

Variations:

Streusel topping

Combine 2/3 Cup Pecans, chopped in a mini food processor, ¼ cup Coconut Sugar, and ½ tsp ground cinnamon.  Sprinkle mixture on top of muffins. and bake as directed.  If they start to brown too much near the end of the cooking time, loosely cover with tinfoil.

Blueberry or Raspberry Muffins

Prepare batter for the Yummy Mini Muffins and fold in 1 Cup Berries. Bake as directed.

 

Cranberry-Orange Muffins

Prepare batter for the Yummy Mini Muffins and add ½ teaspoon freshly grated orange peel to the flour mixture before adding any wet ingredients. After adding the liquid ingredients into the dry, fold in ½ cups chopped fresh cranberries.  Sprinkle the muffins with Coconut Sugar.  Bake as directed.

 

Jam-Surprise Muffins

Prepare batter for the Yummy Mini Muffins.  Fill the muffin cup 1/3rd the way full.  Using a tiny spoon drop in a small amount of your favorite preserves into the center of each cup.  Top with remaining batter and bake as directed.

 

Chocolate Chip or candy Muffins (not cane sugar free)

Prepare batter for the Yummy Mini Muffins.  Fold in ¾ cup semisweet chocolate chips, or your favorite similar shaped candies.  Bake as directed.

 

Lemon Muffins (not cane sugar free)

Prepare batter for the Yummy Mini Muffins.  Add 1 ½ teaspoons freshly grated lemon peel to the wet ingredients before mixing into the dry.  Bake as directed.  While they are cooking make the glaze.  Combine ¼ cup confectioners’ sugar and 1 Tablespoon fresh lemon juice.  Brush the glaze onto the muffins while they are still hot.

 

Lemon-Poppyseed Muffins

Prepare batter for the Yummy Mini Muffins.  Add ½ teaspoons freshly grated lemon peel to the wet ingredients before mixing into the dry.  Mix all ingredients together then Fold in ¼ cup poppyseeds and bake as directed.

 

Yummy Mini Muffins
Author: 
Recipe type: Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 32
 
These are so yummy and have many options. Use some of my ideas or add in your own!
Ingredients
  • 2 ½ Cups Organic All Purpose Flour
  • ½ Cup Organic Coconut Sugar
  • 1 Tablespoon Baking Powder
  • ½ Teaspoon Salt
  • ⅓ Cup Unsweetened Organic Applesauce
  • 1 Cup Original Hemp Milk
  • ½ Cup Organic Butter (1 stick), Melted
  • 1 Teaspoon Organic Vanilla Extract
Instructions
  1. Preheat your oven to 400 degrees. Line a mini muffin pan with paper baking liners. You can also grease the pan with coconut oil instead of using paper liners.
  2. In a stand mixer stir together flour, coconut sugar, baking powder, and salt.
  3. In a separate bowl mix together the applesauce, melted butter, milk and vanilla extract.
  4. Add the wet ingredients into the dry. Use the paddle attachment and mix the batter on medium until it is all well mixed together. Be sure to scrape down the sides of the bowl and bottom as needed to ensure proper mixing. The batter will be sticky. That is normal.
  5. Spoon batter into prepared cups on the muffin pan. Bake for 15-20 min until tops are golden brown.
  6. Immediately remove muffins from pan to serve and enjoy warm, or let them cool on a wire rack to serve later.
  7. (Variations:)
  8. Streusel topping:Combine ⅔ Cup Pecans, chopped in a mini food processor, ¼ cup Coconut Sugar, and ½ tsp ground cinnamon. Sprinkle mixture on top of muffins. and bake as directed. If they start to brown too much near the end of the cooking time, loosely cover with tinfoil.
  9. Blueberry or Raspberry Muffins: Prepare batter for the Yummy Mini Muffins and fold in 1 Cup Berries. Bake as directed.
  10. Cranberry-Orange Muffins: Prepare batter for the Yummy Mini Muffins and add ½ teaspoon freshly grated orange peel to the flour mixture before adding any wet ingredients. After adding the liquid ingredients into the dry, fold in ½ cups chopped fresh cranberries. Sprinkle the muffins with Coconut Sugar. Bake as directed.
  11. Jam-Surprise Muffins: Prepare batter for the Yummy Mini Muffins. Fill the muffin cup ⅓rd the way full. Using a tiny spoon drop in a small amount of your favorite preserves into the center of each cup. Top with remaining batter and bake as directed.
  12. Chocolate Chip or candy Muffins (not cane sugar free): Prepare batter for the Yummy Mini Muffins. Fold in ¾ cup semisweet chocolate chips, or your favorite similar shaped candies. Bake as directed.
  13. Lemon Muffins (not cane sugar free): Prepare batter for the Yummy Mini Muffins. Add 1 ½ teaspoons freshly grated lemon peel to the wet ingredients before mixing into the dry. Bake as directed. While they are cooking make the glaze. Combine ¼ cup confectioners’ sugar and 1 Tablespoon fresh lemon juice. Brush the glaze onto the muffins while they are still hot.
  14. Lemon-Poppyseed Muffins: Prepare batter for the Yummy Mini Muffins. Add ½ teaspoons freshly grated lemon peel to the wet ingredients before mixing into the dry. Mix all ingredients together then Fold in ¼ cup poppyseeds and bake as directed.

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