Almond & Olive Oil Muffins with a Greek Yogurt- Pumpkin Glaze
PIN IT!Happy Friday! I’m currently en route to Grand Rapids, Michigan for the Taste of Michigan! I can’t wait to see the city (hear it’s awesome) and catch some pretty Michigan fall foliage. So holding down the fort for me today while I’m in the air is the beautiful, incredibly talented, social media rockstar we all know and love, Marnely, aka Nelly, the author of Cooking with Books! She’s sharing a decadent recipe for almond & olive oil muffins with a greek yogurt – pumpkin glaze!
Nelly is probably the most supportive blogger I’ve ever met (virtually) and is always willing to help you out and share your recipes. She’s truly so good at what she does. Plus, she’s even cooler because she’s a sponsor this month! So please, go give her a warm hello on her Facebook page, send her a tweet on Twitter, leave a comment on her Instagram and leave some love on her blog!
Hello there! I’m happy to be posting here thanks to Claire and her awesome sponsor program. Don’t know anything about it? Head on over here and see how you can support a food blogger, all while getting some great social media support! I swear, she’s on top of it all; traveling, writing, recipe developing, and marketing are just a few of her strengths. Oh and she’s got a Master’s Degree in Crock Pot Cooking!
Today, I’ll be sharing a recipe that’s perfect for a quick snack or as an addition to your breakfast; almond & olive oil muffins with greek yogurt – pumpkin glaze.
And even better, they’re made with one of my favorite food brands this side of the Twitterverse, Bob’s Red Mill! These muffins are so adaptable to whatever you have in your baking cabinet on that day. Last week, I had coconut milk, olive oil, and extra pumpkin puree! Next week, I might have almond milk, vegetable oil, and blueberries. It’s that easy to exchange these ingredients, but just make sure the quality is the best and you’re using organic when possible. Now head into the kitchen, see what’s available and start baking! Oh but before you get up, be sure to scroll down and enter the awesome Bob’s Red Mill giveaway. Happy Baking!
Almond & Olive Oil Muffins with Greek Yogurt- Pumpkin Glaze
Adapted from Bob’s Red Mill’s Blueberry Almond Muffins.
Ingredients:
For the muffins:
- 3/4 cup organic cane sugar (or granulated sugar)
- 1/4 cup olive oil (or vegetable oil)
- 2 large eggs
- 3/4 cup Pure Silk Coconut Milk (or whole milk)
- 1 cup Bob’s Red Mill Hard White Whole Wheat Flour (or your favorite flour)
- 1/2 cup Bob’s Red Mill Almond Meal
- 1/4 teaspoon salt
- 2 teaspoons baking powder
For the glaze:
- 1/4 cup pumpkin puree
- 1/4 cup Chobani Greek Yogurt (Plain)
- Powdered sugar and cinnamon, to taste
Directions:
- Heat oven to 375F. Prepare muffin tins with liners.
- Combine sugar and olive oil. Whisk in eggs and coconut milk.
- Sift together the whole wheat flour, almond meal, salt, and baking powder.
- Add dry ingredients to wet and mix until combined.
- Scoop into muffin liners and bake for 20 minutes.
- For glaze: whisk all the ingredients together until powdered sugar dissolves.
- Glaze muffins, top with whole almonds, pumpkin seeds, and a sprinkling of cinnamon.
Thanks again Marnely! NOW, for the giveaway! You will win 3 packs of Bob’s Red Mill products, one of your choice and one package of Almond Meal Flour and Hard White All Purpose! Just enter the prompts below! Giveaway ends Friday, October 12th at midnight.
a Rafflecopter giveaway
Claire
Tags:almond muffins, cooking with books, healthy recipes, low fat recipes, muffin recipes, olive oil recipes, pumpkin recipes
spice bagel with pumpkin spice cream cheese!! :-) That was breakfast
today!
karenreichmann@hotmail.com
This is an all-natural and even
organic recipe that is dairy-free and soy-free.
INGREDIENTS
Chocolate Crusts:
4 whole organic honey graham crackers (makes
about 1 cup of crumbs)
2 tablespoons coconut sugar (can sub
brown sugar)
1/4 cup cocoa powder
pinch salt
3 tablespoons coconut oil
1 teaspoon maple syrup
Pumpkin Pie Filling:
1/3 cup cashews
1/4 cup coconut sugar
3/4 teaspoon pumpkin pie spice
1/8 teaspoon salt
6 tablespoons pumpkin puree (1/4 cup + 2
tablespoons)
1/4 cup coconut oil
1 tablespoon maple syrup
1/4 teaspoon vanilla extract
Garnish (optional):
Mini chocolate chips
INSTRUCTIONS
For the crusts, preheat your oven to
350ºF (if baking crusts) and grease 6 muffin tins (I use silicone muffin cups,
which don’t need to be greased).
Place the honey graham crackers, cocoa,
sugar, and salt in a spice grinder or food processor and whiz until powdered.
In a small bowl, combine the honey graham
cracker mixture with the coconut oil and maple syrup, and mix with a fork until
well combined.
Press the mixture into the muffin cups
pushing it slightly up the sides to make small pie crusts.
At this point, you can either chill the
crusts or bake them for 10 minutes in your preheated oven.
If baked, let them cool before popping
them out of the pan.
To make the filling, combine the cashews,
sugar, spice, and salt in your spice grinder or food processor and whiz until
finely ground. It may clump a little, that is fine.
Blend the cashew mixture with the
pumpkin, oil, maple, and vanilla until smooth and creamy.
Pour the filling into the cooled or fully
chilled crusts, and place them in the refrigerator to set up.
You will probably have leftover filling;
don’t worry, it tastes yummy on it’s own and can be made into parfaits, blended
into smoothies, or just enjoyed by the spoonful!
If desired, garnish the little pies with
the mini chocolate chips and even make cute jack-o-lantern faces.
Preparation time: 15 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 6
current article greatly and most of all enjoyed the way you
handled the issues I regarded as being controversial.
You happen to be always very kind towards readers much like me and assist me
to in my life. Thank you.