HEALTHY BREAKFAST MUFFINS
Provided by Ree Drummond Bio & Top Recipes
Time 1h10m
Yield 12 muffins
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F. Thoroughly grease a 12-count muffin pan with butter or cooking spray.
- In a large bowl, mix together the almond meal, flaxseed meal, oat bran, spelt flour, whole wheat flour, brown sugar, baking soda and baking powder. In a separate bowl, beat the egg and egg white together. Add the egg mixture to the dry ingredients with the buttermilk, Applesauce and bananas. Stir together but avoid over-mixing. Stir in the walnuts and raisins.
- Scoop the batter into the muffin cups and bake until set, 18 to 20 minutes.
- Throw the apples, apple juice and lemon juice into a pan and bring it to the boil over medium-high heat. Lower the heat and simmer until the apples are soft, about 15 minutes. Stir through the sugar and mix until melted. Add the cinnamon and stir through.
- Puree the mixture in a food processor, blender or food mill. If not using right away, leave to cool and then refrigerate.
Nutrition Facts : Calories 230 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 16 milligrams, Sodium 277 milligrams, Carbohydrate 33 grams, Fiber 6 grams, Protein 7 grams, Sugar 13 grams
DEE'S HEALTHY BREAKFAST MUFFINS
In my quest to feed myself and my family with healthier food options...I started making these muffins. My son and grandson were always grabbing a granola bar and a banana on the way out the door. I decided they needed a better breakfast without all the preservatives and empty calories. They now eat these most mornings and it...
Provided by Dee Stillwell
Categories Breakfast Casseroles
Time 40m
Number Of Ingredients 25
Steps:
- 1. Place all wet ingredients in the bowl of a stand mixer. Let mix while measuring the dry ingredients. Turn mixer to low and add flour mixture. Mix until combined. Add nuts, fruit, chocolate chips, craisins, etc if desired.
- 2. Scoop into lined muffin tins about 3/4 full. top with sliced almonds, sprinkle with a bit of cinnamon sugar. Spray tops with Pam or coconut non stick spray (found it at Trader Joe's)
- 3. Bake for 20-25 minutes. Serve warm plain or with low fat cream cheese and cold. We love them both ways. Enjoy!
- 4. NOTE: If you are not watching your gluten intake, you can substitute gluten free flour for white whole wheat flour or ?. I would still use the almond and coconut flour tho because of the health factor.
HEALTHY BREAKFAST MUFFINS
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
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
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
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 MUFFINS FOR KIDS
Steps:
- Preheat the oven to 375°F and line a muffin tin with 12 parchment paper liners (or greased paper liners)
- In a large bowl, mix the dry ingredients, including the flour, sugar, baking soda and salt together; set aside.
- In another large bowl, mix the wet ingredients, including the milk, yogurt, oil and egg.
- Fold the wet ingredients into the dry ingredients, and use a wooden spoon or rubber spatula to mix until just combined. Don't over mix.
- Divide the batter evenly between the muffin cups. Add the optional mix-ins on top and use a knife, toothpick or small spoon to swirl them into the batter.
- Bake the muffins in the preheated oven for 20-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean. Allow to cool for 5 minutes before removing from the muffin liners.
Nutrition Facts : ServingSize 1 muffin, Calories 228 kcal, Carbohydrate 27 g, Protein 5 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 17 mg, Sodium 168 mg, Fiber 1 g, Sugar 6 g
DEE'S HEALTHIER CARROT APPLE MUFFINS
In my quest to make healthier breakfasts that my family can grab n go...healthy muffins are the perfect answer. I can get alot of nutrition into them without it being detected. Now, instead of grabbing a high calorie, sugar, and fat, low nitrition granola bar, they grab 1 or 2 of these and a banana on the way out the door. They...
Provided by Dee Stillwell
Categories Other Breakfast
Time 40m
Number Of Ingredients 30
Steps:
- 1. I use the food processor with the chopping blade to prepare the carrots and apples. Chop until carrots are very finely chopped. remove from FP bowl and set aside. Chop apples to about 1/2 inch dice and set aside. Grind flax seed. Mix streusel topping and set aside. Measure out all dry ingredients, mix well and set aside.
- 2. Preheat oven to 375 degrees. Cream all wet ingredients in mixer bowl. Make sure eggs and yogurt are not ice cold from the fridge, so they don't solidify the coconut oil. Mix in the dry ingredients just until combined. Fold in dry fruit, nuts, or ?.
- 3. Scoop the batter into lined muffin tins almost 3/4 full. Top with streusel mixture. Bake for about 25 minutes or until light brown. Enjoy!
ENGLISH MUFFINS
Provided by Alton Brown
Time 57m
Yield 8 to 10 muffins
Number Of Ingredients 10
Steps:
- In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.
- Preheat the griddle to 300 degrees F.
- Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.
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