Power Muffins Recipes

POWER MUFFINS

Power Muffins image

The basic recipe came from bob's red mill, but i have substituted several things to boost it up even higher in nutrition. there is no oil or sugar and is such healthy loaded muffins and more than that, taste good. YOU CAN ADJUST THE NUTMEG AND CINNAMON IF YOU LIKE.

Provided by CHEF GOLDEN WINGS

Categories Breakfast

Time 30m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

1 cup whole wheat flour
1 cup wheat bran
1/2 cup wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup honey
1/4 cup applesauce
3/4 cup milk
1 egg, lightly beaten
1/4 cup walnuts
1/4 cup raisins
1/2 teaspoon nutmeg
1 teaspoon cinnamon

Steps:

Mix all the dry ingredients together, then add wet ingredients, stir well and put in greased muffin pans.
SPRINKLE WITH CINNAMON AND BAKE AT 400 FOR FIFTEEN MINUTES.

Nutrition Facts : Calories 150.6, Fat 3.5, SaturatedFat 0.8, Cholesterol 19.8, Sodium 152.1, Carbohydrate 29.3, Fiber 4.4, Sugar 13.6, Protein 4.8

POWER MUFFINS

Power Muffins image

Super healthy, low fat, and whole wheat muffins with plenty of nuts, grains, and good things to keep you full for the morning while still being delicious. I've made these with pumpkin instead of the banana (then minus the coca nibs and plus some ginger and more cinnamon) with great results.

Provided by I Cant Believe Its

Categories Quick Breads

Time 40m

Yield 8 Muffins, 8 serving(s)

Number Of Ingredients 16

Ingredients

2 ripe bananas
3 tablespoons melted coconut oil
2 lightly beaten eggs
1/2 cup melted honey
1/2 brown sugar
1/2 cup buckwheat groats
1 cup oats
1 cup whole wheat flour (I used white whole wheat to make it lighter)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
2 teaspoons cinnamon
1/3 cup cocoa nibs (or to taste, can sub dark chocolate chips)
1/3 cup chopped walnuts (or to taste)
1/3 cup chopped pitted dates (or to taste)

Steps:

Preheat oven to 350 and grease a muffin tin.
Mix together the dry and wet ingredients separately, then mix the wet into the dry, being careful not to overmix.
Bake muffins in oven for 20-30 mins, or until done.
I freeze the leftovers and dethaw a muffin in the fridge overnight for the next morning. I eat them with margarine and honey on top.

Nutrition Facts : Calories 341.5, Fat 11.4, SaturatedFat 5.5, Cholesterol 46.5, Sodium 368.4, Carbohydrate 56.1, Fiber 5.9, Sugar 25.3, Protein 8.5

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