Energy Muffins Food

HEALTHY MUFFIN RECIPE (+ 6 FLAVOR VARIATIONS)

Healthy Muffin Recipe (+ 6 Flavor Variations) image

Here's our favorite muffin recipe for healthy muffins + 6 different healthy muffin recipes you can make with it. Enjoy!

Provided by Lee Funke

Time 35m

Number Of Ingredients 9

Ingredients

1.5 cups white whole wheat flour
½ cup coconut sugar (or light brown sugar)
1 teaspoon baking soda
1/8 teaspoon salt
2 large eggs
1/2 cup maple syrup
1/2 cup unsweetened almond milk
3 tablespoons melted coconut oil
1 cup pureed fruit*

Steps:

First, preheat oven to 350ºF and line a muffin tin with muffin liners. We suggest also spraying your muffin liners with cooking spray just in case.
Next, place dry ingredients into a medium bowl and mix.
Then, in a large bowl crack 2 eggs and whisk. Add maple syrup, almond milk, and preferred pureed fruit* and mix again.
Add dry ingredients into wet ingredients and then mix. Then, add in melted coconut oil and mix again.
At this point, add any of the add-ins for one of the 6 muffin recipes in this post and mix again.
Fill each muffin about 3/4 of the way full (these are going to be big muffins). Then, place in the oven at 350ºF and bake for 18-22 minutes or until the center is fully cooked.
Let cool for 5 minutes and then remove from the muffin tin to continue cooling.

Nutrition Facts : Calories 167 kcal, Sugar 18 g, Fat 5 g, Carbohydrate 28 g, Fiber 2 g, Protein 3 g, ServingSize 1 serving

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

Ingredients

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

Ingredients

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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