Healthy Morning Muffins Recipes

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HEALTHY MORNING MUFFINS



Healthy Morning Muffins image

Full of nutrients, these healthy morning muffins make for a delicious breakfast.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 10

Number Of Ingredients 13

2 cups old-fashioned rolled oats, divided
2 1/2 cups all-purpose flour (spooned and leveled)
1 cup packed dark brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 1/2 teaspoons coarse salt
1 cup golden raisins
6 tablespoons extra-virgin olive oil
2 large eggs
2/3 cup skim milk
3 cups shredded carrots (about 8 carrots)
2 medium ripe bananas, mashed

Steps:

  • Preheat oven to 400 degrees. Line a 12-cup muffin pan with 10 paper liners.
  • In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps. Stir in 1 3/4 cups oats and raisins. Add oil, eggs, milk, carrots, and banana, and stir until blended, being careful to not overmix.
  • Fill each muffin cup with 3/4 cup batter. Sprinkle remaining 1/4 cup oats over muffins. Bake until a toothpick inserted in center of muffin comes out clean, about 25 minutes. Serve muffins warm or at room temperature.

HEALTHY BREAKFAST MUFFINS



Healthy Breakfast Muffins image

I cant actually take credit for this recipe but i have added some additions. It tastes fabulous, is full of really healthy stuff and is the perfect for a breakfast on the go.

Provided by anya19

Time 45m

Yield Makes Muffins

Number Of Ingredients 17

125g plain flour
75g wholemeal flour
200g rolled oats
75g brown sugar
3 tsp baking powder
1 tsp cinnamon
1 tsp salt
2 bananas, mashed
2 large eggs, separated
3 tbsp sunflower oil
250ml milk
125g blueberries
Other ideas:
Add 50g currents to the mixture for a fruity muffin.
Substitite 50g of the rolled oats for 50g dessiccated coconut.
50g other dried fruit such as cranberries.
50g hazelnuts or other nuts chopped up small.

Steps:

  • In a large mixing bowl, combine the plain flour, wholemeal flour, oats (or oats and coconut if using), brown sugar, baking powder, cinnamon and salt.
  • Create a well in the centre of the dry ingredients and add the mashed bananas, egg yolks, milk and sunflower oil. Mix together gently with a wooden spoon until a wet batter forms but do not overmix.
  • In a separate bowl whisk the egg whites until soft peaks form.
  • Gently fold the egg whites into the muffin batter along with the blueberries and any other additions you wish to include until everything is mixed through evenly.
  • Divide the muffin mixture between 12 individual muffin cases and place in a preheated oven at 200C/fan 180C/gas mark 6 for 25 minutes until well risen and golden brown ontop.
  • The muffins will keep for up to 4-5 days in a sealed tin or plastic container but preferably eaten on the day or day after baking for a fresher muffin. The muffins can also be frozen in a zipped plastic bag, thaw for 1 hour or until defrosted then pop in the oven for 10 minutes to reheat.

MORNING GLORY MUFFINS WITH BANANA



Morning Glory Muffins with Banana image

These healthy morning glory muffins are surprisingly moist, even though they're low in fat, thanks to nutritious, flavorful add-ins like banana, carrots, oats, and raisins.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 35m

Yield Makes 12

Number Of Ingredients 14

Nonstick cooking spray
1 1/4 cups all-purpose flour (spooned and leveled)
1/2 cup packed dark-brown sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon coarse salt
1 cup old-fashioned rolled oats
1/2 cup raisins
3 tablespoons extra-virgin olive oil
1 large egg
1/3 cup skim milk
4 medium carrots, shredded
1 medium ripe banana, mashed

Steps:

  • Preheat oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps. Stir in oats and raisins. Add oil, egg, milk, carrots, and banana and stir until blended.
  • Fill each muffin cup with 1/4 cup batter. Bake until a toothpick inserted in center of a muffin comes out clean, 23 to 25 minutes. Serve muffins warm or at room temperature.

Nutrition Facts : Calories 186 g, Fat 5 g, Fiber 2 g, Protein 4 g, SaturatedFat 1 g

HEALTHY CHOCOLATE MORNING MUFFINS



Healthy Chocolate Morning Muffins image

Moist, satisfying chocolate muffin that's easy on the waistline. Any oil can be substituted for the grapeseed oil.

Provided by tng214

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 13

1 cup chocolate chips
1 cup brown sugar
⅞ cup whole wheat flour
¼ cup cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup soy milk
¼ cup grapeseed oil
¼ cup unsweetened applesauce
2 eggs
2 teaspoons apple cider vinegar
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper liners.
  • Whisk chocolate chips, brown sugar, flour, cocoa powder, baking soda, baking powder, and salt together in a bowl. Whisk soy milk, oil, applesauce, eggs, vinegar, and vanilla extract together in a separate bowl; stir into flour mixture until batter is just combined. Spoon batter into prepared muffin cups until each cup is 3/4-full.
  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 214.4 calories, Carbohydrate 30.1 g, Cholesterol 31 mg, Fat 10.3 g, Fiber 2.7 g, Protein 3.9 g, SaturatedFat 3.4 g, Sodium 270.3 mg, Sugar 20.9 g

MORNING MUFFINS



Morning Muffins image

I like to grab one of these muffins with coffee on days when I get a late start to work. It's a quick hand-held breakfast.

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 11

1/4 cup butter, softened
1/2 cup packed brown sugar
2 large eggs
1 cup sour cream
1 cup shredded carrots
1/2 cup sweetened shredded coconut
1/2 cup raisins
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 cup chopped nuts

Steps:

  • In a small bowl, cream butter and brown sugar. Add eggs and sour cream; beat well. Stir in the carrots, coconut and raisins. , Combine the flour, baking soda and cinnamon; stir into creamed mixture just until moistened. Fold in nuts. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 20-25 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 250 calories, Fat 13g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 174mg sodium, Carbohydrate 30g carbohydrate (15g sugars, Fiber 2g fiber), Protein 5g protein.

21 BEST HEALTHY MUFFIN RECIPES: HEALTHY BANANA MUFFINS



21 Best Healthy Muffin Recipes: Healthy Banana Muffins image

Healthy Muffin Recipes including healthy banana muffins made with ripe bananas, applesauce, whole wheat or spelt flour, and no sugar. They are easy to make in one bowl and perfect for a grab and go breakfast or snack.

Provided by Olena Osipov

Categories     Snack

Time 27m

Number Of Ingredients 11

1 large egg
3 large (1 1/2 cups very ripe bananas)
1/2 cup applesauce (sweetened or unsweetened)
1/4 cup maple syrup or honey
3 tbsp olive, avocado or coconut oil (melted)
1 tsp pure vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/3 cups whole wheat or spelt flour
Cooking spray (I use Misto)

Steps:

  • Preheat oven to 375 degrees F and spray non-stick 12 muffin tin. Set aside.
  • In a large mixing bowl, gently whisk egg. Add bananas and mash. Add applesauce, maple syrup, oil, vanilla, baking powder and soda and salt; whisk to combine.
  • Add flour and gently stir until well incorporated. Do not over mix - that produces a tough muffin.
  • Fill each opening almost full with batter and bake for 22 minutes or until a toothpick inserted in the centre comes out clean.
  • Let muffins cool for about 5 minutes and then transfer to a cooling rack to cool off completely.

Nutrition Facts : ServingSize 1 muffin, Calories 107 kcal, Sugar 10 g, Sodium 179 mg, Fat 1 g, SaturatedFat 1 g, Carbohydrate 24 g, Fiber 2 g, Protein 3 g, Cholesterol 14 mg

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

EASY MORNING GLORY MUFFINS



Easy Morning Glory Muffins image

These easy and tasty muffins are a glorious way to start any day. They combine the great taste and chewy texture of carrots with the wonderful flavors of apple, raisins, coconut, walnuts, and cinnamon.

Provided by Debbie Clarke

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Carrot Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 13

2 cups all-purpose flour
1 ¼ cups white sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
¼ teaspoon salt
2 cups shredded carrots
½ cup raisins
½ cup chopped walnuts
½ cup unsweetened flaked coconut
1 apple - peeled, cored and shredded
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  • In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
  • In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
  • Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Nutrition Facts : Calories 421 calories, Carbohydrate 45.3 g, Cholesterol 46.5 mg, Fat 25.4 g, Fiber 2.7 g, Protein 5 g, SaturatedFat 5.8 g, Sodium 289 mg, Sugar 23.3 g

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