Addictive Healthy Muffins Recipes

HEALTHY MUFFIN RECIPE (+ 6 FLAVOR VARIATIONS)

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.

ADDICTIVE PUMPKIN MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 C). Grease three 12 cup muffin pans, or line with paper muffin liners. Soak raisins in hot water for ten minutes to plump, then drain.
• In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg, cinnamon, and ground cloves. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the raisins and walnuts into the batter. Spoon batter into the prepared muffin cups.
• Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.

BLUEBERRY OATMEAL MUFFINS

Steps:

• Combine milk and oats. Set aside for 20 minutes so the oats puff up and soak up some moisture. This is crucial to the recipe! (I usually melt the butter now so it has a few minutes to cool.) Don't do this the night before as that's too long for soaking. If you find the oats haven't soaked up any moisture after 20 minutes, give it a stir and wait 10 more minutes.
• Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
• Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Set aside. Whisk the melted butter, honey, egg, and vanilla extract together in a medium bowl until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the soaked oats (milk included, do not drain) and blueberries. Fold everything together gently just until combined.
• Spoon the batter into liners, filling them all the way to the top. Top with oats and a light sprinkle of coconut sugar, if desired. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. (For mini muffins, bake 11-13 minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
• Muffins stay fresh covered at room temperature for a few days, then transfer to the fridge for up to 1 week.

MASTER MUFFIN RECIPE

Steps:

• Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
• In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
• In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, sour cream, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined. Scrape down the sides and bottom of the bowl as needed.
• Pour the dry ingredients into the wet ingredients and beat on low speed until just about combined. Add the milk and continue to beat on low until combined. Fold in add-ins. (See flavors/details in the notes below.)
• Spoon the batter evenly into each cup or liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
• Glazed muffins stay fresh stored in the refrigerator for 1 week, unglazed muffins stay fresh stored at room temperature for a few days- then transfer to the fridge for up to 1 week.

ADDICTIVE HEALTHY MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Line two medium size muffin pans (2-1/2" muffins) with paper muffin cups.
• In medium bowl put all dry ingredients together (except brown sugar) mix together and set aside.
• If using buttermilk powder, add it here and add the water with the wet ingredients.
• Wash and cut the stem end off the oranges.
• Cut into small equal pieces skins and all.
• Put into workbowl of food processor and pulse until pieces are about the size of large raisins.
• Put oranges into a large bowl, add all the wet ingredients and brown sugar.
• Mix together by hand then add in dry ingredients and stir until all are incorporated.
• Allow to stand about 3 minutes then fill each muffin cup to top.
• Each cup will take about 1/4°C These are dense and do not rise much.
• Top off each with any leftover mixture.
• Bake at 350 degrees for 40 minutes, remove from pan to wire rack to cool.
• To freeze; Allow to cool for at least 4 hours, I put 6 in each plastic bag. To reheat, Reheat from frozen state for one minute or thaw at room temperature and reaheat for about 15 seconds. Microwave ovens vary a lot so you may have to modify the time.
• enjoy.

HEALTHY STRAWBERRY MINI MUFFINS

Steps:

• Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Add the strawberries, olive oil,honey, and salt in a medium bowl and toss well to coat.
• Arrange in a single layer on the baking sheet and roast until the strawberries are juicy and reduced in size, about 25 minutes. Remove from the oven and cool slightly.
• Increase the oven temperature to 375°F (190°C). Line a mini muffin pan with paper liners. Set aside.
• In a large bowl, whisk together the flour, rolled oats, baking powder, baking soda, cinnamon, and salt. In a separate bowl, whisk together the egg, almond milk, coconut oil, honey, and vanilla. Pour the wet ingredients into the dry ingredients and mix just until incorporated. Gently fold in the roasted strawberries.
• Spoon the batter into the liners and bake for 12-16 minutes or until the mini muffins are lightly golden and a toothpick inserted into the center of the muffin comes out clean.
• Remove from the oven and let cool 5 minutes in the pan. Then transfer the muffins to a wire rack to cool completely.