Energy Muffins Recipes

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HEARTY BREAKFAST MUFFINS



Hearty Breakfast Muffins image

Healthy, hearty breakfast muffins. These have a lightly sweet flavor and lots of wholesome ingredients to get your day started. Moist, chewy, and not overly dense. Easily customizable! You can use any flavor of yogurt, but I prefer plain Greek yogurt. Customize with your favorite nuts or seeds, zucchini or squash, cooked sweet potato, raisins or cranberries, etc. Enjoy!

Provided by KatieTries2Cook

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 50m

Yield 12

Number Of Ingredients 16

2 carrots, shredded
2 bananas, mashed
1 zucchini, shredded
¼ cup vegetable oil
¼ cup yogurt
2 eggs
1 cup whole wheat flour
1 ½ teaspoons baking soda
½ cup packed brown sugar
½ cup rolled oats
½ cup shredded coconut
½ cup chopped pecans
½ cup dried cherries
1 teaspoon ground cinnamon
1 teaspoon salt
½ teaspoon ground ginger

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
  • Mix carrots, banana, zucchini, vegetable oil, yogurt, and eggs together until fully incorporated.
  • Whisk flour and baking soda in a separate bowl. Mix brown sugar, oats, coconut, pecans, cherries, cinnamon, salt, and ginger into flour mixture until all ingredients are coated in flour. Stir wet ingredients into flour mixture until just combined. Scoop batter into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and edges are slightly brown, 17 to 22 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 227.3 calories, Carbohydrate 31.7 g, Cholesterol 31.3 mg, Fat 10.1 g, Fiber 3.9 g, Protein 4.5 g, SaturatedFat 2.2 g, Sodium 388.1 mg, Sugar 16.7 g

ENERGY MUFFINS



Energy Muffins image

These are healthy and hearty. They can be frozen in a zip-lock syle freezer bag and later microwaved individualy for an out of the oven fresh taste. Great for a quick pick me up! My husband appreciates these! The recipe is a personal adaption from another muffin recipe.

Provided by LizAnn

Categories     Quick Breads

Time 50m

Yield 18 standard muffins

Number Of Ingredients 21

1/4 cup hot water, plus
1/2 cup raisins
2 cups shredded carrots
1 cup shredded zucchini
1 cup chopped apple
3/4 cup flaked coconut
1/2 cup chopped nuts (I use walnuts)
2 teaspoons orange zest
1 cup ground flax seed
3/4 cup white sugar
2 cups whole wheat flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1/3 cup wheat germ
1 1/2 tablespoons powdered soy protein concentrate
1/4 cup oil (canola or olive are healthy choices)
2 large eggs
1/3 cup molasses
1 teaspoon vanilla

Steps:

  • pour water over raisins and set aside to plump.
  • In large mixing bowl, gently toss together carrots, zucchini, apples, cocnut, nuts, orange peel, and raisin mixture; set aside.
  • In a large bowl combine all nine dry ingredients and whisk together.
  • Combine oil, eggs, molasses and vanilla; stir into dry ingredients just until moistened (batter will be thick).
  • Fold in carrot mixture.
  • Fill greased muffin cups 2/3 full.
  • Bake at 375 for 20-22 minutes or until done.
  • Cool in pan 10 min before removing to a wire rack.

Nutrition Facts : Calories 248.9, Fat 11, SaturatedFat 2.1, Cholesterol 23.5, Sodium 211.7, Carbohydrate 34.9, Fiber 5.9, Sugar 17.4, Protein 5.8

ENERGY MUFFINS



Energy Muffins image

From "The Harrowsmith Cookbook". I haven't made these yet, but I will be soon. My classes start really early this year, and I want a healthy grab-n-go breakfast that I can eat on the bus.

Provided by Gabo6868

Categories     Quick Breads

Time 25m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 19

2 cups carrots, finely grated
1 cup walnuts, chopped
1 cup dates, chopped
3/4 cup raisins, softened in water and drained
3 cups flour
1/4 cup soya flour
1/2 cup wheat germ
1 cup rolled oats
1 cup coconut
1 teaspoon salt
3 teaspoons baking powder
2 teaspoons mace
2 teaspoons cinnamon
1 teaspoon nutmeg
3 eggs, beaten
1/2 cup safflower oil
1/2 cup honey
1/4 cup molasses
2 cups milk or 2 cups buttermilk

Steps:

  • Combine carrots, walnuts, dates and raisins and set aside.
  • Mix together in large bowl flours, wheat germ, oats, coconut, salt, baking powder, mace, cinnamon and nutmeg.
  • Combine remaining ingredients.
  • Make a well in the centre of flour mixture and add liquid mixture gradually. If not moist enough add a small amount of water. Add vegetable mixture and stir.
  • Bake in greased muffin tins at 350°F for 25 minutes.
  • Makes 3 dozen muffins.

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