Healthy muffin recipe?

I found this recipe on a site referred by another MFP'er, but replaced the strawberries with blueberries as that is all I had. I also used Omega-3 enhanced cooking oil instead of butter, and added 1 Tbsp.of chia seeds. They were delicious! They only had a hint of sweetness, so if that is what you are looking for you may need to keep looking. As it was, they had 14g of sugar, which added up quite a bit on macros if you are tracking sugar. Were delicious, and worked out in the recipe entry section to 168 calories-29 carbs, 4 fats, 4 protein, 152 sodium, 14 sugar.

http://www.poorgirleatswell.com/2012/02/recipe-strawberry-banana-quinoa-muffins.html

http://www.skinnytaste.com/2011/07/low-fat-peanut-butter-banana-muffins.html

I made those with PB2 powder (just 1/2 cup plus 1/4 cup of water added to the mix), and it came out at 120 calories a muffin. Delicious.

These were good too, but more dense.

http://www.skinnytaste.com/2011/04/whole-wheat-blueberry-muffins.html

I too recommend the Skinnytaste recipes - I love the chocolate chip pumpkin http://www.skinnytaste.com/2013/09/skinny-mini-pumpkin-chocolate-chip.html and chocolate chip banana bread http://www.skinnytaste.com/2012/01/petite-chocolate-chip-banana-bread.html

you may notice the common theme...!

I make a blueberry muffin for my husband that he loves and requests quite frequently. It's more of a scone consistency but in a muffin form.

2 cups sifted self raising flour
1/4 cup brown sugar
1 cup frozen blueberries
2 eggs
2/3 cup unsweetened apple sauce
1/4 cup skim milk

Mix sugar, milk, eggs and apple sauce together - add to flour.
Gently fold in blueberries.
Divide into 10 large patty pans.
Bake at 160 degrees (325 F) for 15 minutes or until done.

121 calories each.

Here are some that I like (I have used all of these recipes and loved them):

http://dashingdish.com/recipe/banana-bread-protein-muffins/
http://www.skinnytaste.com/2011/04/whole-wheat-blueberry-muffins.html
http://www.skinnytaste.com/2009/10/pumpkin-banana-bread.html

The last one is actually a loaf recipe, but you can easily shift it into a muffin recipe.

I just posted a Carrots muffins with whole gran and oats in my database(just joined myfitnespal), not sure if you can see it, I could post recipe if you are interested.

I would love to have it

Me too. :-)

Zucchini Cupcakes/Muffins
2 cups flour
2 teaspoons cinnamon (can sub 1 teaspoon with other spices such as allspice and nutmeg, go easy on the cloves though)
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3 eggs
2 cups white, granulated sugar
1 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon grated lemon zest (optional, my addition)
2 cups (from about 3-4 regular sized zucchini) grated un-peeled zucchini (place grated zucchini in a sieve and press out some of the excess moisture before measuring)
1 cup chopped walnuts or pecans (my grandmother recommends black walnuts)
1/2 cup golden raisins (optional)

(I skipped the raisins and walnuts and lemon zest) I also substituted olive oil for vegetable oil
Press zucchini to remove excess moisture
cup cakes 17 min.

METHOD
1 Preheat oven to 350°F. Butter a 9x12 or 9x13 baking pan (I used a pyrex pan). 24 cupcakes and 180 cal each

2 In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, and baking powder. Set aside.

3 In a mixer, beat the 3 eggs on high speed until frothy. Lower the speed and beat in the sugar, vegetable oil, vanilla, and lemon zest (if using). Stir in the flour mixture, a third at a time. Stir in the zucchini and chopped nuts and/or raisins.

4 Pour mixture into a 9x12 or 9x13 baking pan. Bake at 350°F for 40 to 45 minutes. (My grandmother's notes say you can also bake in an angel food pan for 1 hour.) Remove from oven and let cool completely


Lightly sprinkle with powdered sugar