Healthy Fruit Muffins Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BLUEBERRY OATMEAL MUFFINS



Blueberry Oatmeal Muffins image

These blueberry oatmeal muffins are simple, wholesome, and satisfying. Made with blueberries, oats, and zero refined sugar, you can feel good eating one or two, or three!

Provided by Sally

Categories     Breakfast

Time 1h10m

Number Of Ingredients 12

1 cup (240ml) milk
1 cup (80g) old-fashioned whole rolled oats
1 and 1/4 cups (156g) all-purpose flour (spoon & leveled)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, melted and slightly cooled
1/2 cup (120ml) honey
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 cup (190g) fresh or frozen blueberries (see note if using frozen)

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.

HEALTHY BLUEBERRY MUFFINS



Healthy Blueberry Muffins image

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

1 3/4 cups plus 1 teaspoon white whole wheat flour or regular whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 teaspoon ground cinnamon (optional)
1/3 cup melted coconut oil or extra-virgin olive oil
1/2 cup honey or maple syrup
2 eggs, preferably at room temperature
1 cup plain Greek yogurt*
2 teaspoons vanilla extract
1 cup (6 ounces) blueberries, fresh or frozen
1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top

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

MIXED BERRY MUFFINS



Mixed Berry Muffins image

These fluffy and moist triple berry muffins come together quickly and are loaded with juicy strawberries, raspberries and blueberries.

Provided by Natasha Kravchuk

Categories     Easy

Time 30m

Number Of Ingredients 11

2 large eggs (room temperature)
1 cup granulated sugar
1 cup Greek yogurt ((or sour cream))
1/2 cup extra LIGHT olive oil ((not extra virgin))
1 tsp vanilla extract
1/4 tsp sea salt
2 cups all-purpose flour (*measured correctly)
2 tsp baking powder
1/2 cup strawberries (hulled and diced)
1/2 cup raspberries
1/2 cup blueberries

Steps:

  • Line a 12-count muffin tin with cupcake liners and preheat oven to 400˚F. In a large mixing bowl, using an electric mixer, beat 2 eggs with 1 cup granulated sugar on high speed 5 minutes, or until thick and light in color.
  • Add 1 cup Greek yogurt, 1/2 cup oil, 1 tsp vanilla. Set mixer to low speed and mix just until combined.
  • In a small bowl, add 2 cups flour, 2 tsp baking powder and 1/4 tsp salt and whisk to combine. Using a hand held whisk, add flour mixture into the batter 1/3 at a time, stirring to incorporate with each addition. DO NOT OVERMIX or muffins will be dense.
  • Use a spatula to fold in 1 1/2 cups mixed berries, folding just until combined.
  • Divide batter into prepared muffin tip, filling to the top or until all of the batter is used up. Bake in the center of the oven at 400˚F for 20-22 minutes or until tops are golden and a toothpick inserted into the center come out clean. Transfer muffins to a wire rack to cool. Serve warm or at room temperature.

Nutrition Facts : Calories 340 kcal, Carbohydrate 52 g, Protein 7 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 35 mg, Sodium 61 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving

FRUIT MUFFINS



Fruit Muffins image

This is a basic fruit muffin recipe. I use chopped apples, but 1 cup of any type fruit may be added to make a quick and easy batch of fruit muffins.

Provided by LYNN740

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 7

2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
½ cup white sugar
¼ cup shortening
1 cup milk
1 cup apple - peeled, cored, and chopped

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.
  • In a large bowl, sift together the flour, baking powder and salt.
  • In a separate bowl, cream together sugar and shortening. Stir the flour mixture into the sugar mixture alternately with the milk. Fold in the fruit. Pour batter into prepared muffin pans.
  • Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Nutrition Facts : Calories 161.9 calories, Carbohydrate 26.9 g, Cholesterol 1.6 mg, Fat 4.9 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 1.4 g, Sodium 195.7 mg, Sugar 10.4 g

FRUIT EXPLOSION MUFFINS (TIM HORTON'S COPYCAT)



Fruit Explosion Muffins (Tim Horton's Copycat) image

These Fruit Explosion Muffins are loaded with strawberries and blueberries (or any berries you want!) and have a strawberry jam surprise inside! They are made with whole wheat flour and sour cream makes them extra moist.

Provided by Ashley Fehr

Categories     Bread and Baked Goods     Breakfast

Time 38m

Number Of Ingredients 14

1 cup light sour cream or 0% Greek yogurt
1/2 cup canola oil
1/2 cup unsweetened applesauce
2 eggs
1 teaspoon vanilla
1/2 cup granulated sugar (100 grams)
1/2 cup brown sugar (packed - 80 grams)
1 1/2 cups all purpose flour (187 grams)
1 cup whole wheat flour (135 grams)
1 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 cups mixed berries of choice (fresh or frozen*)
3/4 cup jam or jelly (nothing too runny!)

Steps:

  • Preheat oven to 350 degrees F and line 3 muffin pans with paper liners or use non-stick pans and grease lightly. You can also use silicone pans, though they will not brown as usual.
  • In a large bowl, combine sour cream, oil, applesauce, eggs and vanilla with a whisk. Stir in sugars until combined completely.
  • Add flours, baking powder, baking soda, and salt and stir just until combined. Fold in berries.
  • Spoon 1 tablespoon of batter into the bottom of each liner, spreading it cover the bottom completely. Top with 2 teaspoons of jam and cover with remaining batter (about one heaping tablespoon per muffin cup), covering the jam as best as you can.
  • Bake for 23-25 minutes (I bake mine exactly 25 minutes), until golden brown, toothpick comes out clean and batter around berries appears set. Cool to room temperature and serve.
  • May be stored at room temperature for 2-3 days or frozen for 3-4 months.

Nutrition Facts : Calories 197 kcal, Carbohydrate 29 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 22 mg, Sodium 102 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving

FRUITBURST MUFFINS



Fruitburst muffins image

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

225g plain flour
2 tsp baking powder
2 large eggs
50g butter , melted
175ml skimmed milk
100ml clear honey
140g fresh blueberry
85g dried cranberry
140g seedless raisin
140g dried apricot , chopped
1 tsp grated orange zest
1 tsp ground cinnamon

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

HEALTHY FRUIT MUFFINS



Healthy Fruit Muffins image

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

3/4 cup sugar (or Splenda Blend)
1/2 cup vegetable oil
3 eggs
1 (8 ounce) fruit cocktail, reserve juice
12 maraschino cherries, chopped
2 teaspoons vanilla extract
1 3/4 cups buttermilk
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons cinnamon
1 (15 ounce) box all-bran cereal with raisins

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

HEALTHY MUFFIN RECIPE (+ 6 FLAVOR VARIATIONS)



Healthy Muffin Recipe (+ 6 Flavor Variations) image

Here's our favorite muffin recipe for healthy muffins + 6 different healthy muffin recipes you can make with it. Enjoy!

Provided by Lee Funke

Categories     Breakfast

Time 35m

Number Of Ingredients 9

1.5 cups white whole wheat flour
½ cup coconut sugar (or light brown sugar)
1 teaspoon baking soda
1/8 teaspoon salt
2 large eggs
1/2 cup maple syrup
1/2 cup unsweetened almond milk
3 tablespoons melted coconut oil
1 cup pureed fruit*

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.

Nutrition Facts : Calories 167 kcal, Sugar 18 g, Fat 5 g, Carbohydrate 28 g, Fiber 2 g, Protein 3 g, ServingSize 1 serving

More about "healthy fruit muffins recipes"

HEALTHY BLUEBERRY MUFFINS {EASY AND FREEZER-FRIENDLY ...
healthy-blueberry-muffins-easy-and-freezer-friendly image
2017-04-24 When I started working on this healthy blueberry muffin recipe, the first three ingredients I pulled out of my pantry were not blueberries, oatmeal, …
From wellplated.com
4.8/5 (85)
Calories 165 per serving
Category Breakfast
  • Place a rack in the center of your oven and preheat to 400 degrees F. Lightly coat a standard muffin tin with nonstick spray or line with paper liners, then coat the liners with nonstick spray. Set aside.
  • In a large mixing bowl, stir together 1 1/2 cups white whole wheat flour, rolled oats, brown sugar, baking powder, cinnamon, and salt. In a separate bowl, whisk together the milk, butter, eggs, and vanilla. Make a well in the center of the dry ingredients, add the wet ingredients to the well, then carefully stir with a wooden spoon, just until blended.
  • Gently toss the blueberries with the remaining 1 tablespoon flour, then fold them into the batter, discarding any excess flour that doesn't stick to the blueberries. (This will prevent the blueberries from sinking to the bottom of the muffins.)
  • Divide the batter among the prepared muffin cups. Bake for 18 to 20 minutes, until golden brown and a toothpick inserted in the center comes out clean. Remove from oven, and let cool in the pan for 10 minutes, then transfer to a rack to cool completely.


NO FLOUR, SUGAR FREE, OIL FREE HEALTHY OATMEAL MUFFINS …
no-flour-sugar-free-oil-free-healthy-oatmeal-muffins image
2017-05-23 This healthy oatmeal muffins recipe outshines traditional muffin recipes in three ways: ... muffins will have to bake a little longer to get rid of …
From brendid.com
4.9/5 (148)
Total Time 30 mins
Category Baked Goods
Calories 163 per serving
  • Place oats on a baking sheet and toast until lightly browned, stirring once (about 4 to 6 minutes). Let cool to room temperature. (If you are in a hurry you can skip the toasting step, however the toasting adds flavor!)


BEST MUFFIN RECIPE, EVER! MIXED FRUIT YOGURT MUFFINS ...
best-muffin-recipe-ever-mixed-fruit-yogurt-muffins image
2019-09-11 Mixed fruit muffins! Healthy Yogurt Mixed Fruit Muffins (Best Muffin Recipe, Ever) printable recipe below (adapted from a Waitrose …
From christinascucina.com
4.7/5 (157)
Total Time 28 mins
Category Breakfast/Brunch
Calories 158 per serving


THE BEST BAKED OATMEAL MUFFINS | MOMABLES
the-best-baked-oatmeal-muffins-momables image
2012-11-05 Instructions. Preheat the oven to 375F and line a muffin pan with 12 paper or silicone liners. In a large bowl, combine the oats, baking powder, …
From momables.com
4.9/5 (14)
Total Time 40 mins
Category Breakfast
Calories 121 per serving
  • Preheat the oven to 375 degrees and line a muffin pan with 12 liners (foil or parchment liners work best)
  • In a medium bowl, combine the oats, baking powder, salt, cinnamon, fresh fruit (and dried if using). In a small bowl, whisk together the butter, milk, syrup, and egg. Combine wet ingredients with dry.
  • Batter will be very loose and wet. Evenly distribute oatmeal/fruit mix into lined muffin tins. Bake at 375 degrees for 25-35 minutes or until muffins are just golden brown. Bake time may vary depending on size of muffin tins and oven. Allow to cool for a few minutes before serving. If not serving immediately, refrigerate in air tight container. To freeze muffins, cool completely before storing.


POWER PACKED FRUIT AND VEGGIE MUFFIN RECIPE FOR PICKY ...
power-packed-fruit-and-veggie-muffin-recipe-for-picky image
2014-12-30 Lots of Nutrition in One Muffin. These fruit and veggie muffins have all of the elements to basically be a complete meal! Veggies: broccoli, …
From superhealthykids.com
4.1/5 (184)
Calories 59 per serving
Category Breakfast


FRUIT & VEGGIE MUFFIN BITES RECIPE - SUPER HEALTHY KIDS
fruit-veggie-muffin-bites-recipe-super-healthy-kids image
2017-05-31 Stir well. Add the wet ingredients to the large bowl with the dry ingredients: blended fruit and veggie mixture, sugar (honey or maple syrup …
From superhealthykids.com
4/5 (4)
Total Time 25 mins
Category Snack
Calories 226 per serving


10 BEST FROZEN FRUIT MUFFINS RECIPES | YUMMLY
10-best-frozen-fruit-muffins-recipes-yummly image
2022-01-28 Star Fruit Muffins Keto & Low Carb Vegetarian Recipes sweetener, cinnamon, large eggs, baking powder, star fruit, butter and 4 more Delicious Vegan Fruit Muffins My Healthy Dessert
From yummly.com


22 HEALTHY MUFFIN RECIPES (KID FRIENDLY) | MY KIDS LICK ...
22-healthy-muffin-recipes-kid-friendly-my-kids-lick image
2021-09-29 The mini muffin recipes for babies and toddlers contain no added sugar and are sweetened with fruit, I’ve got six of those . Then I have 16 other muffin recipes for kids that are all healthy in their own way. So without …
From mykidslickthebowl.com


20 FRUIT-PACKED MUFFIN RECIPES | TASTE OF HOME
20-fruit-packed-muffin-recipes-taste-of-home image
2018-06-26 Make your mornings a little brighter with these fruit-filled muffin recipes. 1 / 20. Blackberry Lemon Muffins These tender muffins are bursting with flavor, and they remind me of spring. Garnish with grated lemon peel for …
From tasteofhome.com


HEALTHY KIWI MUFFINS RECIPE - DOBBERNATIONLOVES
2020-08-17 Whisk flour, rolled oats, sugars, baking soda, spices and salt together in large bowl. Whisk yogurt, oil, eggs, and extracts together in separate bowl until smooth. Stir wet mixture …
From dobbernationloves.com
4.2/5 (28)
Total Time 40 mins
Category Breakfast, Snack
Calories 266 per serving
  • Whisk yogurt, oil, eggs, and extracts together in separate bowl until smooth. Stir wet mixture into dry ingredients until combined, then fold in 1 cup of chopped kiwi.


FRUIT MUFFINS! MY FAVORITE, NEVER-FAIL, FRUIT MUFFIN ...
2020-06-15 Mix wet and dry ingredients together. Add washed, dried and lightly mixed with flour fruit and lemon zest to the batter. Mix quickly and lightly until moistened, but DO NOT over …
From craftycookingbyanna.com
Reviews 11
Calories 235 per serving
Category Breakfast


10 HEALTHY BREAKFAST MUFFIN RECIPES - EASY AND TASTY ...

From aglowlifestyle.com
  • Morning Glory Muffins. Article image from – bakerbynature. My favorite morning glory muffins are healthy, hearty, and so delicious! Loaded with carrots, apples, raisins, nuts, and coconut, they’re sure to become one of your new favorite muffin recipes!
  • Blueberry Oatmeal Muffins. Article image from – savorynothings. This is an easy and healthy oatmeal muffin recipe: Full of protein-rich greek yogurt, hearty oats and sweet bursts of blueberry.
  • Almond Flour Banana Muffins. Article image from – ifoodreal. Easy low carb and gluten free almond flour banana muffins with literally no sugar. These mini almond banana breads are healthy enough for breakfast and melt in your mouth!
  • Healthy Peanut Butter Banana Muffins. Article image from – ambitiouskitchen. The BEST peanut butter banana muffins that are packed with protein and peanut butter flavor.
  • Healthy Chocolate Muffins. Article image from – wellplated. These Healthy Chocolate Muffins have set a new standard against which all future chocolate muffin recipes will be measured.
  • Healthy Carrot Cake Muffins. Article image from – foodwithfeeling. Healthy Carrot Cake Muffins- a SUPER simple vegan breakfast that you’ll find yourself making over and over again because they’re SO GOOD!
  • Healthy Blueberry Oatmeal Muffins. Article image from – thereciperebel. These Healthy Blueberry Oatmeal Muffins are perfect for on the go! Loaded with whole grains, fibre, protein and juicy berries!
  • Cranberry Orange Mini Muffins. Article image from – amyshealthybaking. A guilt-free recipe for sweet orange muffins full of fresh cranberries. Perfectly tender, absolutely irresistible, & secretly healthy with just 36 calories!
  • Healthy Banana Muffins. Article image from – theovenlight. These banana muffins have the perfect amount of sweetness without refined sugar, so you and your family can enjoy them every morning!
  • Strawberry Oatmeal Muffins. Article image from – savorynothings. Did you know you can whip up a batch of oatmeal muffins with strawberries in under an hour?


HEALTHY FRUIT MUFFINS FOR KIDS | LITTLE DISH
Healthy fruit muffins recipe. These muffins are best eaten on the same day they are made, especially when they are warm from the oven. Leftovers freeze well and can be defrosted for an after school snack. Prep time. 15 mins. Cook time. 20 mins. Serves. 12. Difficulty. Easy . Butter or cooking spray for greasing 125g white spelt flour 60g wholewheat spelt flour 60g rolled oats …
From littledish.co.uk
Servings 12
Total Time 20 mins


HOW TO MAKE MUFFINS WITH ANY FRUIT YOU'VE GOT | ALLRECIPES
2020-08-21 Berries, stone fruit, and orchard fruit will generally all work well in muffins. Bananas too, of course, are excellent, as are most other tropical fruits when drained and chopped. Avoid subbing citrus in using this formula - the zest and juice are great when added to baked goods, but the pulp gets soggy and mealy when cooked inside.
From allrecipes.com
Estimated Reading Time 3 mins


HEALTHY MUFFIN RECIPES | HEALTH.COM
2012-07-30 Packed with dried fruits, nuts, oatmeal, wheat bran, and whole grain flour, these healthy muffins pack a whopping 3.4 grams of fiber each. Feel free to add your own favorite dried fruits (apricots ...
From health.com
Estimated Reading Time 5 mins


MUFFINS! 20 HEALTHY MUFFIN RECIPE IDEAS
We’ve rounded up 20 of our BEST healthy muffin recipes from the 28 Day Weight Loss Challenge… Your ultimate guide to healthy muffins – 20 recipe ideas Lunch box approved Pineapple and Coconut Muffins . YUM! We love a delicious, guilt-free snack and these delicious, dairy free pineapple and coconut muffins are one of our favourites. This recipe makes 12 …
From healthymummy.com


HEALTHY MUFFIN RECIPES | EATINGWELL
25 Fruit-Filled Muffin Recipes to Make Your Mornings Sweeter. These muffins can be made with any fruit—including berries, apples and bananas. Feel free to use fresh, frozen or dried fruit, depending on what you have on hand. Whole Wheat Blueberry Muffins. 15 Healthy Kid-Friendly Muffins the Whole Family Will Love.
From eatingwell.com


HEART HEALTHY FRUIT MUFFINS - RECIPE | COOKS.COM
Yield: 12 to 14 muffins. Options: Instead of blueberries, use sliced strawberries. If not on a diabetic diet, add 1 tablespoon of sugar to the strawberries, reduce apricot nectar in recipe to 1/4 cup. If adding more than 1 cup of chopped fruit to recipe, muffins may tend to be a little moist.
From cooks.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #cuisine     #preparation     #north-american     #for-large-groups     #breakfast     #american     #number-of-servings

Related Search