Search Results (391 found)
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Whole wheat flour and 2 full cups of blueberries give these hearty muffins their nutty, wholesome flavor. They take only 35 minutes from mixing ingredients to pulling from the oven.
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Cinnamon baking chips add their delicious flavor to easy pumpkin muffins made with canned pumpkin and a box of spice cake mix.
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A delicious granola without the fat can be made with spelt, flax seeds, and pecans!
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These chewy ginger snaps are a little lighter in color than traditional ginger snap cookies without the molasses but are just as crowd-pleasing.
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Applesauce and coconut oil create a light, moist crumb that mimics the buttery texture in good Bundt® cake--no one will know it is vegan.
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Grated carrot and apples, with applesauce and vegan egg replacer give these muffins a nice, moist texture. The amount of egg replacer may vary based on the particular brand you use; use 6 eggs worth.
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These soft cookies are perfect for any vegetarian or vegan guests this Thanksgiving; orange and cranberry flavors are perfectly autumnal.
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These muffins have no sugar and no fat, but are moist and tasty. Instead of regular applesauce, I sometimes use mango-peach to give the muffins more flavor. Great recipe for diabetics! You can use all white flour instead the whole wheat flour, too.
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The latest entry in the hide-the-veggie-from-the-kids category, these whole wheat blueberry muffins hide a bright red secret inside -- shredded beets. There's applesauce to keep them moist, and rolled oats for heartiness.
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A wonderful change from the traditional pork chops and applesauce. Boneless pork chops are browned, and then baked in a coating of caramelized onions, apples, and curry powder. Savory and wonderful! Serve with rice and your favorite vegetable.
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This banana and peach smoothie is topped with coconut, almonds, and raisins creating a paleo-friendly smoothie bowl for a quick breakfast.
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This German dessert that tastes like a cross between a pancake and a waffle. It's also good for breakfast.