Tag Archives: healthy muffin recipes

Candycane & Cocoa Muffins

After Christmas, I invented a fun muffin that helped me get rid of all the leftover candy canes:

This muffin’s pock-marked surface was caused by all the candy cane bits in the batter that melted away as the muffins baked. For a smoother surface, you can substitute peppermint extract and still get the warm, cozy flavor of candy canes and hot cocoa! 🙂

Here’s the recipe:

1.5 cups whole wheat flour

1/2 cup unsweetened cocoa

1 tablespoon baking powder

3-4 candy canes, crushed to very small bits (can substitute 1/2 tsp peppermint extract, added to liquid mixture)

1 cup brown sugar

2 large eggs

1 cup milk

6 tablespoons canola oil

Combine dry ingredients and set aside. Combine wet ingredients, then pour them into the dry mixture. Mix until just combined, then bake in well-greased mini muffin cups at 400 degrees for 8-11 minutes. Top with candy cane powder (the residue you’ll find in your chopper/food processor after crushing the candy canes).

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Pineapple Upsidedown Muffins

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With brown sugar in the batter and pineapple chunks in the center, these muffins taste so incredibly dessert-like that my kids devoured them without stopping to notice the coarse whole grain flour and precious little oil I used to make them! They gobbled them up so quickly that next time, I will have to double the batch if I want any leftovers to freeze for quick breakfasts on-the-run!

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Here’s the recipe:

Pineapple Upsidedown Muffins

2 cups  fresh-ground whole wheat flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 large egg

3/4 cup brown sugar

1/4 cup canola oil

2/3 cup buttermilk (or regular milk mixed w/ 2 teaspoons vinegar and left to curdle for 5 min)

1 teaspoon vanilla extract (or 2 tsp imitation)

1 egg white, beaten until stiff

1 cup pineapple chunks, drained.

dscn1296Combine dry ingredients in a large bowl. In a smaller bowl ,whisk together all remaining ingredients EXCEPT the egg white. Add wet ingredients to the large bowl and stir until just combined. Fold in the egg white until just combined.

Drop batter into canola-sprayed mini muffin cups using a mini cookie scoop. Press one pineapple chunk into the center of each muffin, then top with another half scoop of batter. Bake at 375 degrees for 8-10 minutes or until a toothpick inserted in the center comes out clean.

 

Breakfast Bar Muffins

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I like the convenience of breakfast bars, but hate the cost (four buck for six bars? COME ON!), added preservatives, high fructose corn syrups, and very environmentally not-friendly wasteful packaging!

And so I invented these–my yummy breakfast muffins, loaded with the tasty flavors of whole grain flour, oats, and fruit jam!

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You can use any jam that you have on hand instead of the apricot jam I recommend, but I recommend it be something light in color (think marmalade*, peach jam, apple butter) or else your muffins will take on the pinkish or blue-ish hues of strawberry or grape jams!

Here’s the recipe

Breakfast Bar Muffins

1 cup quick oats

1 cup whole grain flour (can be wheat, spelt, seven-grain, whatever)

1/4 cup sugar (can substitute honey)

3 tsp baking powder

1/4 tsp salt

1 egg

1/2 cup fat free milk

2 tablespoons canola oil

1 cup apricot preserves (can substitute peach jam, apply jelly, or orange marmalade*)

1 tsp vanilla extract

1 egg white, beaten stiff

Mix dry ingredients in a large bowl until combined. In a separate bowl, mix egg, milk, oil, jam, and vanilla, then stir into dry ingredient. Fold in beaten egg white, then drop into greased muffins tins and sprinkle extra oats on top. bake at 400 degrees for 20-22 minutes for large muffins, or 8-10 minutes for mini-muffins (pictured here)

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 * For an AMAZING do-it-yourself, environmentally-friendly homemade marmalade recipe and instructions, you have got to check out this recipe, from one of my favorite blogs ever!

 

Zesty Tamale Muffins

This is the perfect way to eat Mexican when you’re on-the-go!

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Don’t be fooled by the outside appearance of this muffin! It’s cornbread-like appearance can be deceiving, but the muffin base is definitely not the sweet-salty flavor of cornbread! Instead, is is straight-up true tamale saltiness!

Inside each salty cornmeal muffin you can use whatever tamale filling you like best (and I have some suggestions, too!)

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Here’s the recipe:

Zesty Tamale Muffins

1 and 1/2 cups fresh ground flour

1 cup cornmeal

2 teaspoons baking powder

1/4 teaspoon cumin

1 teaspoon salt

Combine these ingredients in a large bowl. In a separate bowl, combine the following:

1/3 cup canola oil

2 eggs

1 cup chicken or vegetable broth

Stir wet mix into the dry ingredients above. Then add:

1 egg white, beaten until stiff

Fold the beaten egg white into batter, then drop one scoop of batter into greased muffins tins, using an ice cream scoop. Top batter with a smaller scoop of taco meat, tamale filling, or my mixture* idea below:

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You can also top this filling with chese, which I did not do in the photo, but which makes these much more kid-friendly.

Next, cover filling with a second ice cream scoop of the batter:

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Bake at 400 degrees for twenty minutes, then allow to cool for ten minuted before removing from tins (when they’re really hot and soft, they can fall apart if you try to remove them from the tins too soon!).

These taste great when spread with sour cream! 🙂

*For my filling, I sauteed six ounces of chorizo sausage with a diced onion and minced garlic clove, then drained the oil and dropped it into the center of the tamale batter. This is spicy and not very kid-friendly, but I sure liked it! 🙂

Sugar-Free Pumpkin-Chocolate Muffins

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The pumpkin in this batter helps hide the gritty texture of your wheat flour, so you can grind your wheat as coarse as you want (within reason) and your kids will still devour these scrumptious yet healthy muffins. Mine sure do! 🙂

Here’s the recipe:

Sugar-Free Pumpkin Muffins

1 and 3/4 cups of whole wheat flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

2 eggs, lightly beaten

1 cup canned pumpkin

1/4 cup canola oil

1/4 cup apple sauce

1/2 cup honey

1/3 cup water

3/4 cup raisins or coconut (I prefer sugar-free or regular miniature semisweet chocolate chips–NOT milk chocolate which is too sugary.  The raisins just weren’t as kid-friendly)

Mix wet and dry ingredients separately, then mix together until combined.  Bake in muffin cups at 350 for 20-25 minutes for regular size muffins or 8-12 minutes for mini muffins.

Chocolate Zucchini Muffin Tarts

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This Valentine’s Day, I resolved to help the environment by NOT buying those little paper Valentines for my children to distribute amongst their classmates. You know–the ones that they all pass around at school, after which the kids just rip them open, pull out the candy inside, and toss the card.

Tonight, instead, we all made Chocolate Zucchini Muffin Tarts and frosted them for the girls to take to school and give them out to their friends. Sure, they’re frosted, but they were made in mini-muffin pans, so kids will only get one small mouthful of sugar–sure beats the other junk they’re getting elsewhere! 🙂

Here is the recipe (thanks to Ice Cream for giving this to me!)dscn1165

6 Tbsp. Cocoa Powder

3 eggs

2 C. sugar

1/2 C. canola oil

1/2 c. apple sauce

2 C. Grated Zucchini (grated small, then squeezed in paper towels to remove excess water)
MIX ALL TOGETHER, then add:

2 C. Whole Wheat Flour
1 tsp. baking soda
1 tsp salt
1 tsp. cinnamon
***Mix quickly and drop into cooking spray-coated mini muffin tins and bake for eight to twelve minutes, or until inserted toothpick comes out clean. 

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These chocolate zucchini muffins are very healthy, but as I mentioned above, we desecrated their healthiness with a little Valentine’s Day makeover!

 

Tuna Melt Muffins (Whole Grain)

dscn1159My husband and kids love tuna melts, but they are impossible to pack in their lunch boxes for work and school because they get all soggy and lose their toasty texture.

My solution: I created these healthy, whole grain TUNA MELT MUFFINS!  These taste great, they don’t get soggy, and my kids actually ate them–they’re so picky, that these muffins must be good! 🙂 I pack them in my husband’s lunch cooler, and he can microwave them until they are melty, but the muffin base stays nice and crisp!

Here’s the recipe:

WHOLE GRAIN TUNA MELT MUFFINSdscn1161

2 cups whole wheat or seven-grain flour

2 tsp baking powder

1/2 tsp salt

2 tablespoons sugar

1 beaten egg

1 cup cold milk (or water)

1/4 cup canola oil

Mix ingredients by hand until just combined (will still be lumpy). Fill 12 muffin cups 2/3 full with batter.

dscn1158TUNA FILLING:

1 can tuna, drained

4 ounces Neufchatel cheese*

Combine tuna and cheese; place a spoon full of tuna mix into center of each muffin cup before baking.

Bake muffins at 400 degrees for 15 minutes. Top with shredded cheese, then bake another five minutes until done. Store in refrigerator if not eaten within the hour.dscn1160They taste great with a slice of pickle or tomato on top!

*Can also use cream cheese, but do NOT use mayo, because it will liquefy during baking.

 

 

 

Kid-Favorite Breakfast Muffins (Vegan)

dscn1152Have you ever tasted the Aussie Bites at Sam’s club?  I LOVE them, but they are way too fattening for me to want to dscn11511bake them, so I took their recipe, changed a few things, and voila: a new, healthy, breakfast-friendly muffin that my children LOVE:

Breakfast Bites

2 cups oats

2 cups whole wheat flour

2/3 cup brown sugar (or sucanat)

1/2 cup sunflower seeds

1 cup dried fruit (craisins, raisins, dates, etc) OR 3/4 cup mini semisweet chocolate chips (my kids hated the fruit version)

1/4 cup honey

1/4 cup canola oil

3/4 cups ground flaxseed (optional)

3/4 cup applesauce

1tsp baking soda

2 tablespoons hot water

dscn1146Mix dry ingredients.  Mix baking soda with hot water, then add to honey and oil; pour into dry ingredients and mix well.  If necessary, add extra water until dough reaches the right consistency (should not be dry and crumbly)

Place tablespoons of batter into mini-muffin pans (NOT full-sized muffin tins or they fall dscn1147apart!) and flatten tops with the back of the spoon.  Bake at 350 degrees for ten minutes or until golden. 

Yogurt Wheat Blueberry Muffins

The yogurt in these muffins helped hide the grainy texture of the whole wheat. My kids devoured them!

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dscn11301Because I prefer mini-muffins (less mess ’cause kids can pop them into their mouths), I did not use real blueberries. The blueberries I buy are so large that I would only get about one blueberry per muffin.  Also, my children were constantly getting blueberry juice stains on their clothes, so I started buying these imitation blueberry nuggets. They are imitation, but not unhealthy. I bought them at a baking supply shop, but you can buy them online, too–just click here.

Here’s the recipe:

Yogurt Wheat Blueberry Mini Muffins

3 cups whole wheat flour

1 cup sugar (or honey)

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 and 1/2 cups vanilla or lemon yogurt

3 tablespoons grated lemon or orange rind

2 large eggs

1/2 cup canola oil (or apple sauce for less fat)

1/2 cup imitation blueberry nuggets

Spray mini-muffin cups with canola oil cooking spray. Heat oven to 375 degrees. Mix dy ingredients in dscn1129large bowl. Whisk yogurtn eggs, and citrus rind together in smaller bowl. Gently fold yogurt mixture into dry ingredients., then fold in the melted butter. Do not over-mix. Then gently add in blueberry nuggets.

Using a mini-cookie scoop, drop batter into mini-muffin cups. Bake for eight-to-ten minutes or until golden in color, browning on the edges, and toothpick inserted in the center comes out w/ sparse crumbs.

 

dscn1131*Remember, for healthier muffins, you can replace the butter with applesauce, and you can use fresh blueberries instead of the nuggets!

Healthy Muffin Recipes for Moms

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