HEALTHY BUCKWHEAT - SUGAR, DAIRY, WHEAT FREE MUFFINS
This is my own creation. I needed a muffin that was WHEAT, DAIRY & SUGAR FREE and that incorporated HEALTHY FATS, fruit, & nuts. DID YOU KNOW that Virgin Coconut Oil has no Trans-Fat and Promotes Heart Health and weight loss? DID YOU KNOW Buckwheat is a fruit seed and suitable for people sensitive to wheat or other grains? Add this to flaxseed which has an abundance of omega-3 and you have a very nutritious and good start to your day. Not to mention the nuts and apples! These have no added sugar or artificial sweeteners so the suggested spread of Coconut oil and Raw Honey makes a tasty and healthy final touch. (I used low fat almond milk which has zero grams of Trans Fat and Saturated Fat, but you can use any nut milk you like, this is also good with hazelnut milk or coconut milk-check labels for added sugar if you need less in your diet). I would love to hear of any alterations you have made that work! Thanks!
Provided by ChiefCookandBottleW
Categories Quick Breads
Time 35m
Yield 8 muffins, 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix the first 5 dry ingredients together in a bowl.
- In a separate bowl with a fork gently beat the egg. Add the milk, apples, and coconut oil.
- Stir to moisten the wet ingredients into the dry. Do not over mix.
- Stir in the nuts. Spoon batter into lightly greased muffin pan, divide into of the 12 sections. Don't worry about filling the other 4 sections just leave empty.
- Bake at 350°F, for about 25 minutes or until done. Use a toothpick to test.
- When done, remove the muffins from the pan and put on a rack for 10 minutes then serve.
- While muffins are baking mix the coconut oil with the honey (you can use any honey you like). Coconut oil should be solid not melted, if your room is warm the coconut oil will not be solid. Put in the freezer or refrigerator for just a few minutes to create a solid oil if needed.
- Serve this tasty spread with warm muffins.
- Note: I use organic Extra Virgin Coconut oil that does not contain hexane for the most health benefits.
- WARNING! Honey is not for babies!
- Infants up to one year of age should not be fed raw honey.
Nutrition Facts : Calories 467.6, Fat 34.9, SaturatedFat 19.4, Cholesterol 46.5, Sodium 259.9, Carbohydrate 37.7, Fiber 7.7, Sugar 14.9, Protein 8.2
SUGAR FREE WHOLE WHEAT MUFFINS
I adopted this from another zaar recipe, however I omitted the sugar and switched to fat free soymilk to help with my nutrional needs.
Provided by sheesh
Categories Dessert
Time 38m
Yield 10 muffins, 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400*F.
- Mix dry ingredients together.
- In a separate bowl, smash banana and whisk in soymilk and oil.
- Pour wet ingredients into flour mixture, mixing until fully moistened but still a bit lumpy.
- Once combined, stir in frozen blueberries and the walnuts(you can also substitute almonds or pecans if you prefer).
- Spoon the muffin mixture into muffin tin, to about 2/3 full.
- Bake 18-20 minutes or until tops are golden brown.
Nutrition Facts : Calories 132.5, Fat 4.3, SaturatedFat 0.5, Sodium 254.1, Carbohydrate 22.6, Fiber 3.9, Sugar 6.1, Protein 3.2
DAIRY-FREE WHOLE WHEAT BLUEBERRY MUFFINS
Whole wheat blueberry muffins with agave and coconut sugar as sweeteners; low glycemic and yummy!
Provided by Terri Driver
Categories Everyday Cooking
Time 40m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffins cups or line with paper liners sprayed with oil.
- Whisk flour, coconut sugar, wheat bran, flax seeds, baking powder, baking soda, and salt together in a large bowl.
- Whisk almond milk, olive oil, vegan butter, agave, egg whites, and vanilla extract together in a separate bowl. Stir into the flour mixture until moistened. Add more almond milk if batter is too thick. Gently stir in the blueberries.
- Spoon batter into the prepared muffin cups, filling them almost to the top.
- Bake in the preheated oven until tops are golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 213.5 calories, Carbohydrate 33.6 g, Fat 9 g, Fiber 3.2 g, Protein 2.5 g, SaturatedFat 1.7 g, Sodium 244.4 mg, Sugar 7 g
MOISTEST SUGAR-FREE ZUCCHINI MUFFINS EVER
These muffins are the softest, moistest, most delicious that I have ever had, and they're sugar free! They can even be turned paleo with a few substitutions. Seriously, they are so good that I created an Allrecipes account just to share them!
Provided by rplouse29
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 35m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
- Combine banana, butter, egg, and coconut oil in a bowl; mix until well combined. Add zucchini and vanilla extract; mix well.
- Combine flour, baking soda, cinnamon, nutmeg, and salt in a separate bowl. Add gradually to zucchini mixture, stirring until well combined. Stir in milk slowly. Scoop 1/4 cup batter into each muffin cup. Sprinkle each muffin with 1 teaspoon brown sugar.
- Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes.
Nutrition Facts : Calories 143.7 calories, Carbohydrate 20.3 g, Cholesterol 26.1 mg, Fat 6 g, Fiber 3.1 g, Protein 3.9 g, SaturatedFat 3.8 g, Sodium 150 mg, Sugar 4.2 g
WHOLE WHEAT BLUEBERRY MUFFINS (SUGAR FREE - SPLENDA)
This is an extremely basic recipe for whole wheat muffins. My version uses spenlda, but it can be made with the same amount of sugar. You can swap other fruit for the blueberries. I like chopped apples and some extra cinnamon or cranberries. I've found that freezing the fruit keeps it suspended in the batter so it doesn't all sink to the bottom of the muffin.
Provided by MandAs
Categories Quick Breads
Time 40m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a bowl stir together wet ingredients, combining applesauce, milk, splenda, vanilla, and eggs.
- In a separate bowl stir together dry ingredients, combining the flour, cinnamon, baking soda, baking powder, and salt.
- Add the dry ingredients and blueberries to the wet mixture, stirring only until just combined. Be careful not to over mix the batter.
- Pour batter into a greased muffin tins.
- Bake approximately 25 minutes or until a toothpick can be inserted and come out clean.
Nutrition Facts : Calories 93.1, Fat 0.9, SaturatedFat 0.2, Cholesterol 23.8, Sodium 172.1, Carbohydrate 19.4, Fiber 2.6, Sugar 5.2, Protein 3.2
NO-SUGAR-ADDED BLUEBERRY AND BANANA WHEAT MUFFINS
For the health-conscious breakfast eater, this is a great substitute for fattier counterparts. You can use all-purpose flour in place of the wheat flour if desired. Other fruits can be substituted as well!
Provided by Speck
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 1h
Yield 18
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease 18 muffin cups, or line with paper muffin liners.
- Mix together mashed bananas, egg, water, and oil in a large bowl. Mix in flour, baking soda, and baking powder until mostly smooth (you will still see lumps from the banana, but that's okay!). Gently fold the blueberries into the batter.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. Remove muffins from tins, and cool on a wire rack.
Nutrition Facts : Calories 124.5 calories, Carbohydrate 14.8 g, Cholesterol 10.3 mg, Fat 6.6 g, Fiber 0.9 g, Protein 2 g, SaturatedFat 0.9 g, Sodium 119.4 mg, Sugar 2.4 g
WHOLE WHEAT MUFFINS
The muffins you get from this recipe using all-purpose and whole wheat flour are great while still warm from the oven!
Provided by Jenn Hall
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
- In a medium bowl, combine flours, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
- Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
Nutrition Facts : Calories 172.3 calories, Carbohydrate 24.6 g, Cholesterol 16.7 mg, Fat 7.1 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 231.6 mg, Sugar 9.1 g
FAT FREE, SUGAR-FREE WHOLE WHEAT BLUEBERRY MUFFINS
This is the same type of blueberry muffin that I have posted already, only I substituted the all-purpose flour for whole wheat flour. They are hearty, healthy, maybe a little heavy, but very tasty! Enjoy! ** I know some of the amounts may look difficult, but that's what RecipeZaar adjusted them to when I put in the number of servings.
Provided by Jen O.
Categories Quick Breads
Time 30m
Yield 9 muffins, 9 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Lightly spray muffin pan with non-stick spray or use muffin holders.
- Wash and drain blueberries. Set aside. If using frozen blueberries, thaw before using.
- In large bowl, sift flour. VERY IMPORTANT: REMOVE 2 TABLESPOONS OF THE FLOUR BEFORE DOING ANYTHING ELSE! After removing the 2 tablespoons of flour, add in the baking powder and the 3/8 cup Splenda. Mix together.
- In another bowl, mix the liquid egg white, applesauce and milk.
- Combine the wet mixture into the flour mixture. Stir just enough to blend (electric mixers are not necessary). Gently fold in blueberries.
- Using a spoon, fill muffin cups about 2/3 full. Use the last 1 1/8 tablespoon of Splenda to sprinkle on top of each muffin and bake for 15 minutes, or until tops are light brown.
- After baking, allow muffins to cool before removing them from the pan. Please note: 1 serving = 1 muffin. Enjoy! For those on Weight Watchers, each muffin = 1 point!
Nutrition Facts : Calories 109.8, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.3, Sodium 126.5, Carbohydrate 23.6, Fiber 3.8, Sugar 2.4, Protein 4.3
HEALTHY WHOLE WHEAT BANANA MUFFINS (LOW SUGAR AND OIL FREE)
A delicious, simple base recipe for super moist, whole wheat banana muffins made with less sugar and no oil! I made mine with walnuts and cranberries. Makes 12 muffins.
Provided by theforeignland
Categories Quick Breads
Time 30m
Yield 12 muffins, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 deg F/180 deg Celsius.
- Prep a muffin tray with muffin liners or grease well, and set aside.
- In a medium bowl, sift in the whole wheat flour. Add in oat bran, sugar, baking powder and salt. Whisk well and set aside.
- In a large bowl, add in your bananas and mash them up if you have not already done so with your whisk or the back of a fork. Add in one egg and mix well. Add the milk, water, vanilla extract and lemon juice and beat the mixture well.
- Add the dry ingredients to the wet, first using a whisk to incorporate the batter. Switch to a spatula or a wooden spoon and mix the batter. DO NOT OVERMIX.
- At this point, you can fold in your add-ins. I added in cranberries and walnuts, but you could probably do any other combination of fruits/nuts.
- Spoon the mixture into your greased/lined muffin tins. Bake in your preheated oven until a toothpick to the center comes out clean, or the tops are golden brown (but not burnt!), approximately 20 minutes.
- Allow muffins to cool before serving.
Nutrition Facts : Calories 289.2, Fat 8.4, SaturatedFat 1.2, Cholesterol 31.5, Sodium 333.3, Carbohydrate 51, Fiber 6.2, Sugar 19.7, Protein 8.1
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