Queen Bee “Breakfast in a Muffin”
Recipe adapted from allrecipes.com
An on-the-go hearty breakfast muffin loaded with fruits, veges and nuts.
NOTE: There are a few options with this recipe; you can use egg white powder or GF oats and you can replace brown sugar with coconut palm sugar while adding either liquid stevia or stevia powder concentrate (very, very sweet. A tiny bit goes a long way.
1 cup shredded carrots, about 2 medium carrots
1 cup mashed banana, about 2 large bananas
1 cup shredded zucchini, about 1 small zucchini
¼ cup vegetable oil
¼ cup yogurt, goat milk yogurt for non-dairy
2 eggs
1 cup Queen Bee Cake, Cookie, Muffin flour
1 ½ tsp baking soda
2 Tb egg white powder or ½ cup gluten free rolled oats
1 tsp cinnamon
½ tsp ground ginger
1 tsp Real Salt
½ cup packed brown sugar, or coconut palm sugar plus 20 drops liquid Stevia
or 1/16 tsp concentrated stevia powder
½ cup shredded coconut
½ cup dried cherries
½ cup chopped pecans
Preheat oven to 375°. Grease 12 muffin tin or line with paper muffin cups.
Mix carrots, banana, zucchini, oil, yogurt, liquid stevia if using and eggs together until fully incorporated.
Whisk together Queen Bee CCM flour, baking soda, cinnamon, ginger, salt, egg white powder and stevia powder if using. Then add sugar, coconut, cherries, pecans and GF oats, if using.
Stir wet ingredients into dry ingredients until just mixed; do not over mix the batter.
Scoop batter into prepared muffin cups and bake for 18 minutes until a toothpick inserted in the center comes out clean and edges are slightly brown.
Cool for ten minutes before removing to cool completely on wire rack.
If desired, drizzle slightly warm muffins with vanilla glaze.
Vanilla Glaze
1 ½ cups powdered sugar, sifted to remove any lumps
3 to 4 Tb milk or nondairy substitute
2 tsp vanilla extract
Combine milk and vanilla extract and then whisk into powdered sugar until smooth.
1 cup shredded carrots, about 2 medium carrots
1 cup mashed banana, about 2 large bananas
1 cup shredded zucchini, about 1 small zucchini
¼ cup vegetable oil
¼ cup yogurt, goat milk yogurt for non-dairy
2 eggs
1 cup Queen Bee Cake, Cookie, Muffin flour
1 ½ tsp baking soda
2 Tb egg white powder or ½ cup gluten free rolled oats
1 tsp cinnamon
½ tsp ground ginger
1 tsp Real Salt
½ cup packed brown sugar, or coconut palm sugar plus 20 drops liquid Stevia
or 1/16 tsp concentrated stevia powder
½ cup shredded coconut
½ cup dried cherries
½ cup chopped pecans
Preheat oven to 375°. Grease 12 muffin tin or line with paper muffin cups.
Mix carrots, banana, zucchini, oil, yogurt, liquid stevia if using and eggs together until fully incorporated.
Whisk together Queen Bee CCM flour, baking soda, cinnamon, ginger, salt, egg white powder and stevia powder if using. Then add sugar, coconut, cherries, pecans and GF oats, if using.
Stir wet ingredients into dry ingredients until just mixed; do not over mix the batter.
Scoop batter into prepared muffin cups and bake for 18 minutes until a toothpick inserted in the center comes out clean and edges are slightly brown.
Cool for ten minutes before removing to cool completely on wire rack.
If desired, drizzle slightly warm muffins with vanilla glaze.
Vanilla Glaze
1 ½ cups powdered sugar, sifted to remove any lumps
3 to 4 Tb milk or nondairy substitute
2 tsp vanilla extract
Combine milk and vanilla extract and then whisk into powdered sugar until smooth.