30 Day Health Muffins Recipes

30 DAY HEALTH MUFFINS

30 Day Health Muffins image

A moist bran muffin, the mixture for which can be stored, in an airtight container, in the refrigerator for up to 30 days. Great when in a hurry to microwave 6 muffins in 4 minutes.

Provided by Dublo75

Categories Breakfast

Time 14m

Yield 36-40 muffins

Number Of Ingredients 11

Ingredients

1/2 cup oil
2 eggs
1 1/2 cups soft brown sugar
1 teaspoon vanilla essence (optional)
2 cups milk
1 teaspoon salt
2 1/2 cups plain flour
2 cups digestive natural bran
1 cup mixed dried fruit
1 cup chopped dates
2 teaspoons bicarbonate of soda

Steps:

Whisk the oil, eggs, sugar, vanilla essence and milk together.
Add the remaining ingredients and mix well.
Allow to stand overnight in the refrigerator in an airtight container.
Spoon into well greased muffin tins and bake at 180°C (350°F for 10-15 minutes.
OR microwave in a 6 muffin ring for 3.1/2 minutes on medium and 30 seconds on high.
STIR WELL EACH TIME BEFORE USING.

Nutrition Facts : Calories 138.6, Fat 4.1, SaturatedFat 0.8, Cholesterol 13.7, Sodium 157.7, Carbohydrate 25.1, Fiber 1.9, Sugar 12.5, Protein 2.4

HEALTHY APPLE MUFFINS RECIPE

Healthy Apple Muffins Recipe image

This healthy whole wheat apple muffins recipe makes a great breakfast, lunch, or snack! Make this recipe for apple muffins in just 30 min.

Provided by Emily Dingmann of myeverydaytable.com

Categories Breakfast

Time 30m

Number Of Ingredients 15

Ingredients

1 cup wheat germ
1 cup milk
2 Pazazz apples (about 2 cups diced)
1 Tbsp. cold unsalted butter cut into small pieces
1 Tbsp. old-fashioned oats
2 Tbsp. brown sugar
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 Tbsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 egg
1/3 cup maple syrup
1 tsp. vanilla extract

Steps:

Preheat oven to 375 degrees F.
Stir together wheat germ and milk in a large bowl and set aside.
Dice apples. (You want them to be pretty small.)
Make crumb topping. In a small bowl, mix together butter, oats, and brown sugar with a fork.
In a medium bowl, stir together all-purpose flour, whole wheat flour, cinnamon, baking powder, baking soda, and salt with a fork.
Whisk the egg, maple syrup, and vanilla into the wheat germ bowl. Stir in dry ingredients and mix until combined. Fold in diced apples and transfer batter to lined muffin tins. Top muffins with crumble topping. Divide mix (about 1/3 cup scoop) into muffin tins, they should full.
Bake for about 15-20 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.

Nutrition Facts : Calories 147 calories, Sugar 11 g, Sodium 172.1 mg, Fat 3.2 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 26.3 g, Fiber 3.1 g, Protein 4.8 g, Cholesterol 20.1 mg

THE ULTIMATE HEALTHY BANANA MUFFINS

The Ultimate Healthy Banana Muffins image

The ultimate healthy banana muffins are incredibly moist, dairy free and naturally sweetened with ripe bananas and honey. This easy, healthy banana muffin recipe comes together in one bowl in just 30 minutes with options to add a delicious crunch from walnuts! The perfect healthy breakfast or snack that's freezer-friendly, too.

Provided by Monique Volz of AmbitiousKitchen.com

Categories Breakfast Dairy Free Snack

Time 35m

Number Of Ingredients 13

Ingredients

3 VERY overripe bananas, mashed (about 1 1/3 cup mashed banana, make sure they are almost all the way brown)
⅓ cup honey
1 large egg, at room temperature
½ tablespoon vanilla extract
¼ cup olive oil
1/4 cup unsweetened vanilla almond milk (or milk of choice)
Dry ingredients
1 ¾ cup whole wheat pastry flour*
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
Mix-ins
½ cup chopped walnuts, plus ¼ cup chopped walnuts for sprinkling on top of muffins

Steps:

Preheat the oven to 350 degrees F. Line a muffin pan with liners and spray the inside of the liners to prevent sticking.
In a large bowl, mix together mashed bananas, honey, egg, vanilla, olive oil and milk until well combined. Add in whole wheat pastry flour, baking soda, cinnamon and salt and use a wooden spoon to mix together until the batter is just combined. DO NOT overmix. Fold in ½ cup chopped walnuts.
Divide batter evenly into muffin liners, sprinkle each muffin with chopped walnuts. Bake for 20-25 minutes or until the toothpick comes out with just a few crumbs attached.
Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day. Makes 12 muffins.

Nutrition Facts : ServingSize 1 muffin, Calories 213 kcal, Fat 10.5 g, SaturatedFat 1.2 g, Carbohydrate 29 g, Fiber 3.7 g, Sugar 11 g, Protein 3.7 g

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