HEALTHIER FRESH STRAWBERRY MUFFINS
This is my two-year-old's favorite fresh strawberry muffin recipe! While it's a sweet muffin, the ingredients are healthy enough that I feel good about giving her one for breakfast. They only last a couple of days fresh, but freeze beautifully - I usually put half in the freezer right away and enjoy them for months!
Provided by skyegirl1999
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 35m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper liners.
- Mix all-purpose flour, oats, whole wheat flour, sugar, flax seed meal, baking powder, and salt together in a large bowl. Stir in milk, coconut oil, applesauce, and eggs. Fold in strawberries.
- Fill the prepared muffin tins evenly with batter, about 3/4 full.
- Bake in the preheated oven until a knife inserted into the center of a muffin comes out clean, about 20 minutes.
Nutrition Facts : Calories 184.5 calories, Carbohydrate 24.4 g, Cholesterol 14.9 mg, Fat 8.6 g, Fiber 2.2 g, Protein 3.9 g, SaturatedFat 6.3 g, Sodium 231.6 mg, Sugar 7.6 g
HEALTHY STRAWBERRY MUFFINS
Nothing's better than a fresh baked muffin, except a freshly baked muffin that is actually healthy for you!
Provided by Healthybalance
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line 6 muffin cups with paper liners; spray the inside of each paper liner with cooking spray.
- Mix flour, sugar substitute, baking powder, and salt together in a bowl. Whisk almond milk, egg substitute, applesauce, butter, and vanilla extract together in a separate bowl; stir almond milk mixture into flour mixture. Fold in strawberries. Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 22 minutes.
Nutrition Facts : Calories 116.1 calories, Carbohydrate 21.5 g, Cholesterol 5.2 mg, Fat 3 g, Fiber 3.2 g, Protein 4.3 g, SaturatedFat 1.4 g, Sodium 252.3 mg, Sugar 2.9 g
HEALTHY STRAWBERRY MUFFINS
These Healthy Strawberry Muffins are the perfect guilt-free breakfast for every sweet tooth! They're easy to make and super delicious! They're also dairy free, refined sugar free, packed with whole grains and only 128 calories a serving.
Provided by Krista
Categories Breakfast
Time 27m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Line a 12 count muffin pan with cupcake liners. Set aside.
- To large bowl add white whole wheat flour, baking powder, baking soda, salt and cinnamon. Set aside.
- To a small bowl add mashed banana, honey, unsweetened applesauce, egg and vanilla extract. Using a spatula, combine all the wet ingredients.
- Pour wet ingredients into dry ingredients and mix with a spatula until everything is combined. Add in strawberries and gently mix.
- Fill each muffin tin 3/4 of the way full with the strawberry muffin batter.
- Bake for 18-22 minutes, or until toothpick comes out clean.
- Remove from oven and let rest for 5 minutes. Serve.
Nutrition Facts : ServingSize 1 muffin, Calories 128 calories, Sugar 11 g, Sodium 215 mg, Fat 1 g, SaturatedFat 0 g, Carbohydrate 26 g, Fiber 3 g, Protein 4 g, Cholesterol 16 mg
KIDS CAN MAKE: HEALTHY SECRET STRAWBERRY CHOCOLATE-CHIP MUFFINS
These muffins have a strawberry surprise baked in the center. It's also a surprise that each one has only 9 grams of sugar! For little and big kids: Let them help with lining the baking pan, measuring and scooping. Big kids can place the strawberries in the batter; little kids can sprinkle the chocolate chips.
Provided by Food Network Kitchen
Time 1h10m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin pan with paper liners, and spray the liners lightly with cooking spray.
- Whisk together the flour, 1/3 cup of the chocolate chips, baking powder and salt in a large bowl. Whisk together the milk, sugar, oil, eggs, vanilla and orange zest in a medium bowl until no sugar clumps remain. Fold the milk mixture into the flour mixture until just combined. (Don't worry if there are a few lumps.)
- Spoon a heaping tablespoon of batter into each muffin cup liner. Stand a strawberry in each, point-side down. Evenly divide the remaining batter among the liners. Smooth the batter around and on top of each strawberry with a spoon. (It's OK if a little bit of strawberry pokes out.) Sprinkle the remaining chocolate chips over the tops.
- Bake until the muffins are golden and spring back when pressed in the center, 22 to 25 minutes. Let cool in the pan for a few minutes, then transfer to a cooling rack to cool completely. Store at room temperature in an airtight container for up to 2 days.
STRAWBERRY MUFFINS
Steps:
- Preheat the oven to 375 degrees. Line muffin tins with paper liners.
- Sift the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Stir with your hand to be sure the ingredients are combined. In a 2-cup glass measure, combine the milk, eggs, and melted butter. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don't overmix the batter! Add the strawberries and sugar and stir gently to combine.
- Using a 2 1/4-inch ice cream scoop, spoon the batter into the muffin cups to fill the liners. Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.
LOW-FAT STRAWBERRY MUFFINS
"Recipes for good low-fat muffins are hard to find, so I was pleased to discover that these treats are moist and scrumptious," says Amanda Denton of Barre, Vermont. "I make them often for brunches or parties...and people always comment on their fresh strawberry flavor."
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first four ingredients. In another bowl, whisk the eggs, yogurt, butter and vanilla. Stir into the dry ingredients just until moistened. Fold in strawberries. , Fill muffin cups coated with cooking spray or lined with paper liners two-thirds full. Bake at 375° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 173 calories, Fat 5g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 163mg sodium, Carbohydrate 29g carbohydrate, Fiber 1g fiber), Protein 4g protein.
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