Healthy muffin recipes??

AlyssaAudreyAddelyn

Does anyone have any tried and true ones to share that are tasty enough that an 8, 6 and 2 year old will eat them? I found a ton of recipes online, but need them to be atleast a little yummy Thanks in advance!!!!!!!!!!!!!!!!

Sasha_117

My mom got this recipe from weight watchers well over 10 years ago, and they are the best I have ever tasted. I remember when I was younger, I thought it was neat that the muffins left little orange rings on paper towels.

1 - box of chocolate cake mix
1 - 15oz can of 100% pumpkin (NOT pumpkin pie filling)
A handfull of semisweet chocolate chips

The batter will be thick, but that's good. Bake in a 400 degree oven for about 20 minutes.

bcattoes

My daughter shared this with me. They are truly yummy!

http://www.theppk.com/2009/11/the-best-pumpkin-muffins/

The Best Pumpkin Muffins
by IsaChandra

Makes 1 dozen muffins

Everyone loves these muffins. (You think I throw around phrases like “The Best” for nothing?) I created them when I was baking for a café and they sold like nobody’s business. They truly are perfect in every way. Variation: Fold in a cup of either chopped fresh cranberries or chopped walnuts, or a mixture of the two.

1 3/4 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground or freshly grated nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 cup pureed pumpkin (Fresh or from a can; do not use pumpkin pie mix)
1/2 cup soy milk
1/2 cup vegetable oil
2 tablespoons molasses

Preheat oven to 400°F. Lightly grease a twelve-muffin tin.

Sift together flour, sugar, baking powder, salt, and spices. In a separate bowl, whisk together pumpkin, soy milk, oil, and molasses. Pour the wet ingredients into the dry and mix.

Fill the muffin cups two-thirds full. Bake for 18 to 20 minutes, until a toothpick or knife inserted in the center comes out clean.

elainecroft

I like using FiberOne boxed mixes (or other relatively healthy mixes) and then adding a can of pumpkin or applesauce instead of the oil/water/eggs (basically just mix the package with the pumpkin or applesauce). I also like to add nuts/cranberries/raisins, etc. Super yummy - many people won't even notice the substitution!

kristalhope

These are delicious and moist:

http://preetyskitchen.blogspot.com.au/2011/10/healthy-eggless-chocolate-zucchini.html

mindysreadyforchange

I tried these out this weekend and they are amazing.

http://www.pipandebby.com/pip-ebby/2011/2/22/healthy-breakfast-muffins.html

I made some changes to mine:
I used 1 cup Whole Wheat Flour and 1/4 cup AP Flour
I used dried Cherries instead of Raisins
I used 1/2 cup Unsweetened Apple Sauce instead of Banana (I am allergic)
I also added 1 scoop Vanilla Whey Protein powder!

Amazing! And Filling!

Alisha_countrymama

A MIM (Muffin in a Minute) is a low-carb, high -fiber, Induction-friendly delight that you can microwave in a coffee cup.
Note: All of these recipes use flaxmeal, which is ground flaxseed. If you can't find flaxmeal, buy flax seeds and grind them in a coffee grinder. Milled flaxseed is the same as flaxmeal. In the UK and elsewhere, flaxseed is often known as linseed. Golden flaxmeal is sweeter and lighter than dark-brown flaxmeal, which has a nuttier taste.
Basic MIM recipe
Serving Size: 1
1/4 cup flax meal (8.09 total carbs, 7.6 fiber)
1/2 teaspoon baking powder (0.64 net carbs)
1 packet Splenda® packet (0.9 net carbs)
1 teaspoon cinnamon (1.84 total carbs, 1.2 fiber)
1 large egg (0.6 net carbs)
1 teaspoon butter
(total carbs is 12.07, fiber is 8.8; net carbs is 3.27)
Put the dry ingredients in a coffee mug.
Stir.
Add the egg and the butter. Mix.
Microwave 1 minute (or more). Take out. slice, butter, eat.
Notes:

Your MIM can be toasted once it's cooked and topped with cream cheese if you like.
Be sure to use baking powder, not baking soda. Aluminum-free baking powder tastes better. Be sure the baking powder is fresh.
Feel free to replace the cinnamon with other spices or add sugar-free syrup.
Add a tablespoon of sour cream for a moister MIM.
Change the shape of your MIM by making it in a bowl.
Try replacing the cinnamon with 1/2 tsp of unsweetened cocoa (net carb count will be higher).
Make a sandwich MIM by by adding parmesan cheese, garlic powder and some salt and omitting the cinnamon and Splenda®. Use a square-bottomed bowl, then slice and put in the toaster to use as bread for sandwiches and burgers.

Pumpkin MIM
Fine for Induction; you can count the pumpkin net carbs as veggie carbs
5 tablespoons flax meal
1/2 teaspoon baking powder
1 oz softened cream cheese
1 egg
1/2 teaspoon cinnamon
1/4 cup pumpkin (canned pumpkin with no sugar added; do not use pumpkin pie filling)
Splenda® to taste
Mix the dry ingredients together and then blend in the wet. Pour into a sprayed bowl and microwave for approx 3 minutes. The amount of time in the microwave depends on the kind of bowl you use. This is a big muffin.
Savory Garlic & Dill MIM
1/4 cup flaxmeal (I used standard, not golden)
1/2 tsp. baking powder
4 grinds of sea salt (maybe same as 4 shakes table salt)
5 shakes dry dill (maybe 1/8 tsp.)
1 TBS + a pinch more GARLIC INFUSED olive oil (see below for info) or use 1/8 tsp. garlic powder
1 TBS Cotija cheese (or any other dry, powdery white cheese; like parm)
1 egg
Put all dry ingredients into a cup (or bowl). Stir with fork or spoon to mix ingredients. Add oil with many bits of garlic (or garlic powder). Add egg and mix together thoroughly with fork or spoon.
Microwave 1 minute 20 seconds.
Put a good layer of sour cream on top (about the thickness of a cream cheese spread, not over thick unless you love sour cream).
If making into a sandwich, let cool then slice lengthwise into two slices of "bread". Toast lightly and use for an egg breakfast sandwich or try as a grilled cheese. Good for a hamburger bun or for making a cold sandwich.
MIO (Muffin in Oven)
In a pyrex/anchor custard cup:
Beat 1 egg
add
1/2 tsp melted butter
1/4 tsp baking powder
1/4 cup flaxmeal (ground flaxseeds)
Stir until smooth, then add 1oz of sharp cheddar cheese (or whatever flavor)
Bake 325 F for 15-17 minutes.
MIM recipe for quick Bread Slices or Hamburger Buns
1/4 cup flax meal
1/2 teaspoon baking powder
1/2 teaspoon Splenda®
1 egg
2 teaspoons heavy cream
1 1/2 teaspoon softened butter(add more if you want a stronger butter flavor)
Optional: Add garlic, onion, parmesan, salt, etc. to kick up the flavor. be sure to add in the extra carbs
Mix well, let mixture sit for 3 minutes
Microwave on high for 1:20
For bread slices, microwave in a square dish
For buns, microwave in a round dish/bowl
Slice in half and toast in toaster
Could also toast in a pan with butter for grilled cheese
about 2 net carbs
Rich Cocoa MIM
1/4 c flaxseed meal
1/2 tsp. baking powder
1 tbs. unsweetened cocoa
1 large egg
2 tsp butter
2 or 3 packets sweetener
2 tsp heavy cream
Mix dry ingredients in large rounded coffee cup.
Add egg, cream and butter. Stir well and microwave on high for one minute
Invert cup onto serving dish. Slice and eat with chilled heavy whipping cream.
About 4 or 5 net carbs.
Doughnut/Bagel/ Bundt cake MIM variations
Choose a shallow cereal bowl instead of a coffee cup.
Mix your MIM batter as usual in the bowl.
Scrape the batter away from the center of the bowl and place an empty, lidless, GLASS spice jar (don't use anything plastic) in the center of the bowl. Make sure the open end of the jar is pointing up.
Microwave your MIM as usual, then toast it, butter it, melt cheese onto it, fill the hole with blueberries if you're in OWL or beyond, etc.
Coconut MIM
1/4 cup flaxseed meal
1 packet sweetener
1/2 tsp baking powder
1/4 tsp ground ginger
2 tbs cream
1tbs coconut oil unrefined
1 large egg
Mix all ingredients as for regular MIM and microwave 1 minute 25 seconds.
Serve with cream cheese or butter.
Flaxseed Pancakes
Allowed on Induction with no added fruit
Makes about 6 pancakes.
3/4 cup flax meal (24.27 total carbs, 22.8 fiber; 1.47 net carbs)
1/4 teaspoon baking soda (0 net carbs)
1/4 teaspoon baking powder (.319 total carbs, .0023 fiber; .3167 net carbs)
1/4 teaspoon salt (0 net carbs)
3 packets Splenda® packet (2.7 net carbs)
1 egg (.61 net carbs)
1/4 cup heavy cream (1.66 net carbs)
1/3 cup water
1/2 teaspoon vanilla (.266 net carbs)
Mix dry ingredients together and mix well.
Add cream, water, egg, and vanilla.
Mix well. Add more water if batter is too thick.
Spoon on greased hot griddle.
Cook on low temperature until almost cooked all the way on one side, then flip to brown the other side. Takes longer to cook than regular pancakes and will burn if the heat is too high.
try adding blueberries if you're on the berry rung of OWL.
Notes:

For entire recipe, 29.825 total carbs, 22.80 fiber for 7.02 net carbs for entire recipe (without fruit).
If you get 6 pancakes, it's 1.17 net carbs per pancake.
When doubling the recipe, 3 Splenda® packets is fine.
These can be baked in the oven (325 or 350 for about 20 minutes or until cooked through) rather than on top of the stove.
They can be made into muffins if you double the recipe.
You can double the recipe (except for the Splenda®) and add 1 cup frozen unsweetened blueberries (18.86 total carbs and 4.18 fiber; 14.68 net carbs), bringing the total net carb count for the recipe to 26.03 and 2.17 net carbs per pancake.
Obviously, if you get more or less pancakes, your net carb count per pancake will change.

Single Flaxmeal Pancake
2 eggs beaten
2 tbsp flaxmeal
1/4 tsp baking powder
Splenda to taste
Cook in frying pan or griddle same as you would a regular pancake. Tastes wonderful topped with butter.

clocklady

All muffins out of Get it Ripe are WONDERFUL. Here is the banana chocolate chip recipe. You could always switch out the chocolate chips for dried fruit or nuts too. My kids (7 and 4) love them. You can do mini muffins also, just change the bake time to 15 minutes.

Banana Chocolate Chip Muffins from Get it Ripe by Jae Steele

1 3/4 cup whole wheat flour (she actually calls for Spelt flour but I don't want to pay for it.)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp sea salt
1 1/2 cups mashed rip bananas (about 4 med. or 3 large)
2/3 cup maple syrup
1/3 cup virgin coconut oil softened or olive oil
2/3 cup non-dairy chocolate chips (if you aren't vegan regular chips will do)
1/2 cup chopped walnuts or pecans (optional)

Preheat oven to 375 degrees. Prepare 12-cup muffin tray with liners or light coating of oil.

Whisk together the flour, baking powder and soda, cinnamon, and salt in a large bowl. Add the banana, syrup, and oil. Stir just till all flour is absorbed. Fold in chocolate chips and nuts.

Portion into muffin cups and bake for about 25 minutes, until the tops are domed and a toothpick inserted in center comes out clean.

Stores in an airtight container for up to 3 days, or in the fridge for up to a week.

mandytess

To IsaChandra - your muffins sounds so good! Are they healthy though and good for those of us that are counting calories? They seem to have a lot of sugar in them but the other ingredients look good. You don't have the nutritional facts - do you?

And to SAtherton17 - do you know how many points your chocolate pumpkin muffins are that you posted? They sound really yummy!

monylove311

bump

janiedoe111

Oh man ladies, you are making me hungry!

Sasha_117

And to SAtherton17 - do you know how many points your chocolate pumpkin muffins are that you posted? They sound really yummy!

I think they are 5 points. I don't really know how the point system works...

icecrmlvr

www.allrecipes.com has a choc chip zuccini muffin that I make my girls. I swap 1/2 of the white flour with wheat flour and use 1 cup unsweetened applesauce instead of oil. I add extra zucchinni and when I remember whey protein and fiber. I'm going to experiment with slowly reducing the amount of sugar and adding more wheat than white flour. My kids are 11, 6 & 4 and this is one of the things they will ALL eat!

msjamartin

www.skinnytaste.com has many muffins and cupcakes that are all delicious. I've made several, including a whole wheat berry and banana nut that were really good. Gina has kids and she tests alot of her items on her 2 year old and teenager both. If they don't like it, it doesn't make the site.