HEALTHY MUFFIN RECIPES FOR BREAKFAST
If you need some breakfast ideas that are easy to make ahead and grab in a hurry, these 10 healthy muffin recipes are for you. Filling, nutritious, & tasty, starting with this recipe for Morning Glory Muffins!
Provided by Laura - MOMables
Categories Breakfast
Time 32m
Number Of Ingredients 10
Steps:
- Preheat oven to 350F and line 8 muffin cups with paper liners.
- In a food processor, combine flax meal, walnuts, and coconut flour until it resembles coarse sand. Add baking soda, salt, and cinnamon; pulse a few times to combine.
- Add raisins and pulse, until they are chopped and incorporated into mixture (you are not trying to make a paste, just a coarse dough of sorts).
- Add eggs and melted coconut oil and pulse a few times to incorporate. Fold in grated carrot just to combine.
- Spoon in about 1/4 cup of muffin batter into prepared muffin cups. Bake 22 minutes, or until toothpick comes out clean. Allow muffins to cool for 45 minutes prior to eating.
Nutrition Facts : ServingSize 1 muffin, Calories 179 calories, Sugar 7.4g, Sodium 154.7mg, Fat 12.1g, SaturatedFat 4.1g, Carbohydrate 14.1g, Fiber 4.3g, Protein 5.5g, Cholesterol 69.8mg
HEALTHY MUFFIN RECIPE (+ 6 FLAVOR VARIATIONS)
Here's our favorite muffin recipe for healthy muffins + 6 different healthy muffin recipes you can make with it. Enjoy!
Provided by Lee Funke
Categories Breakfast
Time 35m
Number Of Ingredients 9
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
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
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 HARVEST BREAKFAST MUFFINS
Yummy muffins pack a nutritious punch in the morning, great for a healthy grab-n-go breakfast. You can alter this recipe any way you like and with what you have on hand, very versatile. I started with Recipe # 8845 from Kathy-Lynn and tweaked it so much it turned into something else. Recipe includes a brown sugar & nut topping. I used almonds and walnuts, but any kind of nut would be good with this.
Provided by QueenAstroPirate
Categories Quick Breads
Time 35m
Yield 16 muffins, 16 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 375.
- Line muffin pan with cups, if desired.
- Squirt each cup with non-stick cooking spray.
- Combine first 8 ingredients in a large mixing bowl. Stir until well blended.
- In a separate smaller bowl combine next 5 ingredients (bananas - butter), stir until well blended.
- In another separate small bowl, combine next 6 ingredients (almonds - nutmeg) for muffin topping.
- Add banana mixture to the flour mixture along with the raisins, if you desire.
- STIR JUST UNTIL MOISTENED. Do not over stir.
- Fill muffin cups 2/3 way full.
- Press enough of the brown sugar-nut topping into each muffin to cover the top, and to your taste. About 2 Tbsp per muffin.
- Bake at 375 for about 20 minutes, until the muffin springs back when lightly touched.
- Makes 16 small muffins, or 8 giant-sized muffins.
HEALTHY MORNING MUFFINS
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
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.
HEALTHY BREAKFAST MUFFINS
These make great breakfast muffins - Not overwhelmingly sweet but sweet enough, satisfying and filling, loaded with nuts and raisins, plus honey, orange juice and carrots for extra oumph. This seems to be quite a flexible recipe.
Provided by Ravenhood
Categories Breakfast
Time 30m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 14
Steps:
- Stir the dry ingredients together. In another bowl, mix wet ingredients together (make sure to soak the raisins for 5 minutes, then discard the water) and pour them into the dry mix bowl. Stir until just combined, then pour into 6 greased muffin molds and bake at 350F for 20 minutes. Once out of the oven, leave the muffins in the molds for 5 minutes before transferring them to a cooling rack.
Nutrition Facts : Calories 186.6, Fat 6.5, SaturatedFat 0.7, Sodium 135.7, Carbohydrate 32, Fiber 3, Sugar 17.1, Protein 3.5
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