Muffin test kitchen

I’ve been testing out muffin recipes, especially Paleo and gluten-free ones. These are the successes, I’ve only had one really bad fail. The biggest lesson I’ve learned is that manually grating a carrot is a lot of work.

Paleo Morning Glory muffins

I used buckwheat honey, and added a half cup of five grain cereal because my mix looked very wet. It bumped up the cooking time by five minutes and gave me 16 muffins, not 12. Instead of 2 teaspoons of cinnamon, I used one each of cinnamon and nutmeg. They taste fabulous! Dense, moist, great flavour. I ran the nutrition info for these through SparkPeople since it’s not on the recipe page.

Nutritional info: Calories: 255.6, Fat: 15.3g, Carbs: 27g, Fibre: 3.3g Protein: 3.6g, Cholesterol: 46.5mg

Carrot Walnut muffins

These are tasty and very light and fluffy, I’ve made two batches so far. In the Yoga Journal magazine for August 2015, it gives nutrition info, the website doesn’t give you that. This was my first time using coconut flour.

Nutritional info: Calories: 134, Fat: 9g, Carbs: 11g, Protein: 4g, Cholesterol: 70mg, Sodium: 178mg.

Applesauce Oatmeal muffins

I take issue with the directions saying prep time is 5 minutes when the first line says to soak the oats in milk for an hour, but these are tasty and filling muffins. I used nutmeg instead of cinnamon for these, plus some leftover flax seed and millet. Might add flax meal next time to bump up the protein, and switch out the whole wheat flour for almond flour. I like that they use egg white and not whole eggs.

Nutritional info: Calories: 92.3, Fat: 0.5g, Carbs: 23.6g, Fiber: 1.7g, Protein: 3g, Cholesterol: 0.4mg, Sodium: 203.7mg

I love muffins and I’m also trying to eat less carbs and more protein, definitely less sugar.