HEALTHY BLUEBERRY MUFFINS
These healthy blueberry muffins are golden, fluffy, moist and delicious! No one will guess this recipe is made with 100% whole wheat flour and naturally sweetened with honey or maple syrup. Recipe yields 12 muffins.
Provided by Cookie and Kate
Categories Muffin
Time 35m
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter, coconut oil or cooking spray (my pan is non-stick and doesn't require any grease).
- In a large mixing bowl, combine 1 3/4 cups of the flour with the baking powder, baking soda, salt and cinnamon. Mix them together with a whisk.
- In a medium mixing bowl, combine the oil and honey or maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla. Mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
- Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). In a small bowl, toss the blueberries with the remaining 1 teaspoon flour (this helps prevent the blueberries from sinking to the bottom). Gently fold the blueberries into the batter. The mixture will be thick, but don't worry.
- Divide the batter evenly between the 12 muffin cups (I used an ice cream scoop with a wire level, which worked perfectly). Sprinkle the tops of the muffins with turbinado sugar. Bake the muffins for 16 to 19 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.
Nutrition Facts : ServingSize 1 muffin, Calories 197 calories, Sugar 14.9 g, Sodium 160.9 mg, Fat 7.6 g, SaturatedFat 5.6 g, TransFat 0 g, Carbohydrate 28.5 g, Fiber 2.2 g, Protein 5.4 g, Cholesterol 32.9 mg
HEALTHY FRUIT MUFFINS
Yummy, mouthwatering muffins that are healthy for you! You can also substitute other fruits for the blueberries; i've tried pineapple chunks and raisins.
Provided by WaterMelon
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 375F.
- Spray a 12-muffin tin with non-stick spray and set aside, or use muffin liners.
- Combine flour, baking soda, cinnamon and salt in a medium bowl.
- Set aside.
- Drain peaches and reserve 1/3 cup of syrup.
- Puree peaches and reserved syrup in a blender, until smooth.
- Whisk the peach puree, sugar, egg substitute and oil.
- Add Bran Flakes and mix well.
- Add flour mixture and stir until dry ingredients are just moistened.
- DO NOT OVERMIX!
- Gently fold in blueberries.
- Divide batter among the muffin cups (about 2/3 full).
- Bake for 20 mins, or until toothpick test shows doneness.
- Serve warm.
Nutrition Facts : Calories 182.1, Fat 3.9, SaturatedFat 0.3, Sodium 371.6, Carbohydrate 35.5, Fiber 3.3, Sugar 16.6, Protein 3.9
HEALTHY FRUIT MUFFINS
Pretty muffins! Rise high and are pretty with cherries and fruit cocktail. Health wise -- the use of Splenda and bran cereal. Very tasty and freeze well.
Provided by Seasoned Cook
Categories Breakfast
Time 24m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Crush all cereal. Combine all dry ingredients and set aside.
- Chop fruit cocktail, reserving juice. Mix with chopped cherries.
- Beat eggs and mix with Splenda, oil, vanilla, and buttermilk. Add fruit and juice of fruit cocktail.
- Blend with dry ingredients and fill greased muffin tins to 2/3 full.
- Bake at 375 degrees for 12 to 14 minutes. Freezes well.
Nutrition Facts : Calories 139.1, Fat 5.5, SaturatedFat 0.9, Cholesterol 27.1, Sodium 174.3, Carbohydrate 19.8, Fiber 0.6, Sugar 9.5, Protein 2.8
FRUIT MUFFINS
These are very moist easy muffins to make. Fruit cocktail is mixed into a simple batter. Be sure to not overmix or muffins will be too dense.
Provided by Marie
Categories Quick Breads
Time 15m
Yield 12 muffins
Number Of Ingredients 8
Steps:
- Mix dry ingredients together in a large bowl.
- Mix together melted butter, egg and milk and add to dry ingredients.
- Stir just until mixed and then fold in fruit cocktail.
- Fill paper lined muffin cups 2/3 full and bake at 400° for about 25 minutes.
Nutrition Facts : Calories 153.7, Fat 5, SaturatedFat 2.9, Cholesterol 27.8, Sodium 236.5, Carbohydrate 24.1, Fiber 0.8, Sugar 7, Protein 3.3
FRUITBURST MUFFINS
Get started in the morning with a low-fat breakfast muffin crammed full of blueberries, cranberries, raisins and apricots
Provided by Good Food team
Categories Breakfast, Brunch, Dessert, Snack, Treat
Time 50m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 200C/gas 6/ fan 180C and very lightly butter a 12-hole muffin tin. Sift the flour and baking powder into a bowl. In another bowl, lightly beat the eggs, then stir in the melted butter, milk and honey. Add to the flour with the remaining ingredients. Combine quickly without overworking (it's fine if there are some lumps left - you want it gloopy rather than fluid). Spoon the mixture into the muffin tin. Bake for 20-25 minutes until well risen and pale golden on top.
- Leave in the tin for a few minutes before turning out. When cool, they'll keep in an airtight tin for two days. (Can be frozen for up to 1 month.)
Nutrition Facts : Calories 209 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 21 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.22 milligram of sodium
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