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When it comes to baking your very own breakfast muffins at home, you probably don’t know where to begin. The first question you need to ask yourself here is, what ingredients will you need? In the past, you would probably have used granulated sugar and vegetable oil for baking. If you are going to make healthy muffins, however, both of these ingredients will be crossed off of the list and substituted with something else. This is because you need to eliminate unnecessary amounts of cholesterol and fat from your muffins. Any preconceptions you may have about healthy muffins being less tasty couldn’t be any further from the truth, so now is the time to abandon those thoughts and move toward a healthier, happier body.

The first step toward making healthy muffins is going through your kitchen cupboards to make sure you have these key ingredients: honey, applesauce, bananas and prune juice. While it will not be necessary to have all of these ingredients on hand to make healthy muffins, some of them will definitely come in handy. These will be used to replace ingredients like butter and sugar. The following steps will help you to make healthy muffins:

1) Honey is used in place of granulated sugar. Measure a ¾ cup of honey to replace 1 cup of sugar in your recipe, regardless of whatever type of muffin you may be baking. In order to keep the muffins from over baking, reduce the oven temperature by 25°.

2) Swap your vegetable oil for prune juice or applesauce instead. Either one of these substitutes will work. You could even experiment a little and try using pumpkin puree or bananas.

3) The next step involves choosing the fruits that determine the overall flavor of your muffins. Picking out fruits that have a high fiber content will help along the digestion process significantly.

4) Always use wheat flour over white flour, and avoid adding sugars like chocolate chips and caramel frosting to satiate your sweet tooth.

By following these basic steps toward a more wholesome way of eating, your health will also improve.

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Warm, fresh, delicately sweet muffins don’t have to be high in fat, sugar or calories. Feel free to indulge in these delicious breakfast beauties; they taste so good, you’d never guess they’re good for you.
Carrots contain a great deal of moisture and have a slightly sweet flavor, which makes them an excellent addition to baked goods. They’re also high in fiber, and a great source of vitamins and minerals. Their distinctive orange color, which comes from the large amount of beta carotene they contain, adds a delightfully peachy glow to baked goods.

Carrot and apple are very complimentary flavors. The apples in this recipe contribute nutrients, fiber, and enough sweetness that no additional sugar is needed. If you have a sweet tooth, drizzle them with a bit of honey after removing them from the muffin tins.

Guilt-Free Carrot and Apple Bran Muffins

2 cups raisin bran cereal
1 1/4 cups all-purpose flour
3/4 cup sugar
1 1/4 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon salt
1 egg OR egg substitute – half of a banana, mashed with 1/2 teaspoon baking soda
3/4 cup buttermilk OR regular milk or soymilk mixed with a teaspoon of white vinegar
1/4 cup canola, corn or vegetable oil
1 cup tart apple, peeled (optional) and chopped fine
3/4 cup carrots, washed and grated
1/4 cup chopped walnuts (optional)

Preheat oven to 400 degrees. Combine the first six ingredients in a large mixing bowl and set aside. In a small bowl, beat the egg or egg substitute,milk and oil until well combined, but do not overbeat. Stir the egg mixture into the dry ingredients until they are moistened. Fold in the apple, carrots and walnuts, if desired. Prepare muffin tin by lining with paper baking cups or spraying with nonstick cooking spray. Fill each muffin cup about 3/4 full of batter. Bake for 20-25 minutes, or until a toothpick inserted in the middle of a muffin comes out clean. Allow the muffins to cool for about five minutes before removing them from the pan to a wire rack. For the best flavor, serve while still warm.

If you like this healthy recipe, try Honey Glazed Carrots. Check out my other healthy living articles, like 5HTP Benefits For Anxiety.

I have a hard time eating breakfast.

To make it easier to remember to eat breakfast in the morning I developed a muffin that is my ideal morning meal. It is filling, but also healthy.

Muffins are very versatile, you can change the flavor to what ever you want. They are also easy to carry, and the perfect size for a morning meal.

To make my perfect breakfast muffin I used bananas. Bananas are one of the quintessential breakfast food. I also added in chopped fresh cranberries and ginger to spice up the muffins. I also used oats so the muffins would be filling.

I chose muffins over banana bread because of the convince muffins offer. Banana bread is awkward to carry, and difficult to eat.

Ingredients:

  • 1/2 cup organic white flour
  • 1/2 cup organic whole wheat flour
  • 1 cup rolled oats
  • 1/3 cup organic sugar
  • 1 tbsp baking powder
  • 1 tbsp ground ginger
  • 1/2 tsp salt
  • 1/3 cup chopped cranberries
  • 3 medium size organic bananas
  • 1/2 cup milk
  • 1/4 cup organic coconut oil
  • 1 egg, beaten

 

To Make the Muffins:

  1. Pre-heat the oven to 400 F and grease or line the muffin pan.
  2. Mix together the flours, oats, sugar, baking powder, ginger, and salt. Set aside.
  3. Mash the bananas, then mix in the milk, coconut oil, and egg.
  4. Mix in the chopped cranberries.
  5. Add the dry ingredients and mix until moistened.
  6. Fill each muffin cup about 2/3 of the way full.
  7. Bake for 20-25 minutes.

 

Don’t be confused if your muffins are not very sweet, there is not very much sugar and the cranberries are very tart. The lack of sugar gives the muffin a healthier feel, and makes it much more right for breakfast.

Muffins really are the perfect breakfast item. They are not too sweet and you can spice them up however you want.

Enjoy your new breakfast!

Check out more banana recipes here!

Cranberry Nut Muffins is a special type of muffins which are delicious in taste and flavor.

Procedure:

Preheat your oven to 200 C Gas Mark 6. Spray a 12 cup muffin tin with oil to stop any sticking or line it with paper muffin cups if you prefer.

Chop your pecans, then your cranberries I do them by pulsing the 5-blade of my food processor, and if you do them in this order, you won’t have pecans stick ing to the moisture left behind by the cranberries. Set aside.

In a mixing bowl, combine all of the dry ingredients. Stir together, to make sure everything is distributed evenly.

Whisk together the eggs, semi-skimmed milk, melted butter, and orange extract. Make sure your oven is up to temperature before you add the wet ingredients to the dry ingredients. When it is, pour the wet ingredients into the dry ingredients, and stir the two together with a few swift strokes of your whisk or a spoon. Do not overmix! A few lumps are fine. Now add the pecans and cranberries, and stir just enough to incorporate into the batter. Spoon into muffin cups, and bake for 20 minutes. Remove from pan to a wire rack to cool.

Serves: 12 muffins.

Ingredients used for this recipe:

60 gm pecans, 50 gm cranberries, 1l0 gm almond meal, 90 gm vanilla whey protein powder 30 gm gluten, 30 gm polyol, 6 gm Splenda, 2 1/2 tsps baking powder, 2 eggs 180 ml semi-skimmed milk, 45 gm butter- melted, 4 tsp orange extract

The Author “Tom Schavo” is an expert Cooking adviser who runs a site on Cooking tips:
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