Antioxidant Superfood Muffins
Antioxidant Superfood Muffins is a gluten free and lacto ovo vegetarian recipe with 9 servings. One portion of this dish contains around 7g of protein, 20g of fat, and a total of 301 calories. For $1.2 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of ground ginger, cinnamon, orange zest, and a handful of other ingredients are all it takes to make this recipe so yummy. This recipe from grokgrub.com has 623 fans. It works best as a side dish, and is done in roughly 50 minutes. Taking all factors into account, this recipe earns a spoonacular score of 30%, which is rather bad. Try Superfood Muffins, Superfood Muffins- Liver, Beef, And Garlic, and superfood week: quinoa blueberry muffins for similar recipes.
Servings: 9
Preparation duration: 20 minutes
Cooking duration: 30 minutes
Ingredients:
1¼ cup almond flour
¾ cup arrowroot flour
1 tsp baking soda
¼ tsp black pepper
1¼ cup blueberries
¼ cup grassfed butter, softened
2 tbsp cacao nibs (optional)
1 tsp cinnamon
2 tbsp coconut flour
4 eggs
¼ tsp ground ginger
¼ cup honey
2 tbsp orange zest
Pinch of salt
¼ tsp turmeric
½ tsp vanilla extract
½ cup walnuts
Equipment:
muffin tray
oven
muffin liners
frying pan
Cooking instruction summary:
Preheat the oven to 350 F. Line a 12-cup muffin tin and set aside.Pulse the almond flour, arrowroot flour, walnuts, coconut flour, cinnamon, baking soda, turmeric, black pepper, ginger and salt until combined.Add the butter, honey, eggs, orange zest and vanilla extract, and then pulse until combined and the walnuts are coarsely ground.Stir in the optional cacao nibs and blueberries. Mix in two tablespoons of water to loosen the batter slightly, then spoon into the muffin cups.Cook in the preheated oven for 30 minutes, then allow the muffins to come to room temperature in the pan before serving.
Step by step:
1. Preheat the oven to 350 F. Line a 12-cup muffin tin and set aside.Pulse the almond flour, arrowroot flour, walnuts, coconut flour, cinnamon, baking soda, turmeric, black pepper, ginger and salt until combined.
2. Add the butter, honey, eggs, orange zest and vanilla extract, and then pulse until combined and the walnuts are coarsely ground.Stir in the optional cacao nibs and blueberries.
3. Mix in two tablespoons of water to loosen the batter slightly, then spoon into the muffin cups.Cook in the preheated oven for 30 minutes, then allow the muffins to come to room temperature in the pan before serving.
Nutrition Information:
covered percent of daily need
