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By mahto

Rate this recipe 4.1/5 (15 Votes)
Blueberry, Oatmeal & Flaxseed Muffins 1 Picture
Details

Servings 24
Preparation time 10
Cooking time 40

  • 2 cups whole wheat flour
  • 5 1/2 cups rolled oats
  • 1 1/2 cups light brown sugar
  • 2/3 cup plus 1 tablespoon ground flaxseed
  • 4 teaspoons baking soda
  • 1 teaspoon baking powder
  • 4 teaspoons ground cinnamon
  • 2 large eggs, lightly beaten
  • 1 cup canola oil
  • 2 cups buttermilk
  • 2 cups blueberries (or use other fresh berries, or dried berries)

See this recipe

The muffins makes a great snack and an on the go breakfast in a pinch! Sub blueberries for chocolate chips if desir

Top rated Ingredients recipes

By

Tropical flavors abound in this bread with bananas, coconut and pineapple! Serve for breakfast, or as a snack

  • 2 large eggs
  • 1/2 cup coconut oil, melted (canola or vegetable oil, or browned or melted butter may be substituted)
  • 1/3 cup buttermilk, or sour cream
  • 1 1/4 cups granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • Pinch of salt
  • 1 to 1 1/4 cups mashed ripe bananas (2 large or 3 small ripe bananas)
  • 1 cup pineapple, diced
4.5/5 (30 Votes)

By

This colorful quinoa salad is packed full of nutrients from the fresh vegetables and the quinoa

  • DRESSING:
  • 2 cups quinoa, rinsed (makes 4 cups once cooked)
  • 2 cups corn (fresh or frozen works. If frozen, run under warm water & let drain.)
  • 2 medium/large tomatoes, diced
  • 1 zucchini, diced with peel left on
  • 1 cucumber, diced with peel left on
  • 2 - 3 bunches green onion, chopped
  • Couple good sprigs of mint, chopped
  • Large handful of basil leaves, chopped
  • Handful of cilantro, chopped (optional)
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • Salt & pepper to taste
4.6/5 (26 Votes)

By

Make breakfast or brunch special with these homemade buttermilk donuts

  • DOUGHNUTS:
  • 3 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 2 eggs
  • 3/4 cup buttermilk
  • 1/4 cup sour cream
  • 1/4 cup (that's 1/2 a stick) unsalted butter, melted, and cooled
  • Vegetable oil for frying
  • BUTTERMILK GLAZE:
  • 2 cups confectioners' sugar
  • 1/4 cup buttermilk (you may not need to use the entire amount)
4.5/5 (31 Votes)

By

These pumpkin cookies are gluten free when made as the recipe specifies

  • 1/2 cup amaranth flour
  • 1/4 cup arrowroot starch
  • 1/4 cup whole chia seeds
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup coconut sugar (or any sugar of choice)
  • 10 drops of stevia (or could do 2 more tablespoons sugar)
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut oil
  • 1/4 cup chocolate chips (we use Enjoy Life brand)
  • 1/2 cup + 3 tablespoons pumpkin puree (we used canned pumpkin)
4.6/5 (14 Votes)

By

Mint chocolate chip frosting is everything you can imagine it to be; refreshing, rich, and smooth to the taste!

  • 2 sticks unsalted butter, room temperature
  • 4 cups powdered sugar
  • 1/4 cup milk, as needed
  • 1/2 teaspoon peppermint extract
  • 6 ounces chocolate chips, chopped in food processor to fine chips
4.2/5 (14 Votes)

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Mint Chocolate Chip Frosting Blueberry, Oatmeal & Flaxseed Muffins