Healthymuffins Recipes

HEALTHY BREAKFAST MUFFINS

Healthy Breakfast Muffins image

I cant actually take credit for this recipe but i have added some additions. It tastes fabulous, is full of really healthy stuff and is the perfect for a breakfast on the go.

Provided by anya19

Time 45m

Yield Makes Muffins

Number Of Ingredients 17

Ingredients

125g plain flour
75g wholemeal flour
200g rolled oats
75g brown sugar
3 tsp baking powder
1 tsp cinnamon
1 tsp salt
2 bananas, mashed
2 large eggs, separated
3 tbsp sunflower oil
250ml milk
125g blueberries
Other ideas:
Add 50g currents to the mixture for a fruity muffin.
Substitite 50g of the rolled oats for 50g dessiccated coconut.
50g other dried fruit such as cranberries.
50g hazelnuts or other nuts chopped up small.

Steps:

In a large mixing bowl, combine the plain flour, wholemeal flour, oats (or oats and coconut if using), brown sugar, baking powder, cinnamon and salt.
Create a well in the centre of the dry ingredients and add the mashed bananas, egg yolks, milk and sunflower oil. Mix together gently with a wooden spoon until a wet batter forms but do not overmix.
In a separate bowl whisk the egg whites until soft peaks form.
Gently fold the egg whites into the muffin batter along with the blueberries and any other additions you wish to include until everything is mixed through evenly.
Divide the muffin mixture between 12 individual muffin cases and place in a preheated oven at 200C/fan 180C/gas mark 6 for 25 minutes until well risen and golden brown ontop.
The muffins will keep for up to 4-5 days in a sealed tin or plastic container but preferably eaten on the day or day after baking for a fresher muffin. The muffins can also be frozen in a zipped plastic bag, thaw for 1 hour or until defrosted then pop in the oven for 10 minutes to reheat.

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

Ingredients

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

HEALTHY MORNING MUFFINS

Healthy Morning Muffins image

Full of nutrients, these healthy morning muffins make for a delicious breakfast.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes 10

Number Of Ingredients 13

Ingredients

2 cups old-fashioned rolled oats, divided
2 1/2 cups all-purpose flour (spooned and leveled)
1 cup packed dark brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 1/2 teaspoons coarse salt
1 cup golden raisins
6 tablespoons extra-virgin olive oil
2 large eggs
2/3 cup skim milk
3 cups shredded carrots (about 8 carrots)
2 medium ripe bananas, mashed

Steps:

Preheat oven to 400 degrees. Line a 12-cup muffin pan with 10 paper liners.
In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps. Stir in 1 3/4 cups oats and raisins. Add oil, eggs, milk, carrots, and banana, and stir until blended, being careful to not overmix.
Fill each muffin cup with 3/4 cup batter. Sprinkle remaining 1/4 cup oats over muffins. Bake until a toothpick inserted in center of muffin comes out clean, about 25 minutes. Serve muffins warm or at room temperature.

SUPER HEALTHY MUFFINS

Super Healthy Muffins image

My mom gave me a cookbook from Westlock, Alberta, Canada (where I lived close to and attended school) this recipe is from that book.

Provided by Shirl J 831

Categories Quick Breads

Time 35m

Yield 18-20 serving(s)

Number Of Ingredients 16

Ingredients

1 cup natural bran
1 cup skim milk
1/2 cup oil
2 eggs
2 teaspoons vanilla extract
6 -8 medium bananas, mashed
2 cups whole wheat flour
1 cup brown sugar, packed
5 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup coconut
3/4 cup raisins
1/2 cup sunflower seeds
1/2 cup chopped walnuts (optional)

Steps:

Mix the milk and bran and let soak till milk is absorbed.
Add oil, eggs, vanilla, bananas.
In a seperate bowl, combine dry ingredients.
Add to wet ingredients.
use large paper muffin cups and fill almost to the top.
Bake 375.
20 minutes.

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