Muffins for breakfast?

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Pucker508
Pucker508 Posts: 67 Member
in Recipes
I'm bored of my two breakfasts I always eat: oatmeal or egg white omelets. I was hoping to bake some tasty low fat/calorie muffins to grab and go to work with in the morning.

Any recipes to share that include calories, fat, etc.??
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Replies

  • DHalaby73
    DHalaby73 Posts: 980 Member
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    Peanut Butter Banana Muffins
    Gina's Weight Watcher Recipes
    Servings: 12 • Size: 1 muffin • Old Points: 3 pts • Points+: 4 pts
    Calories: 160.6 • Fat: 3 g • Protein: 3.9 g • Carb: 30.8 g • Fiber: 1.6 g • Sugar: 13.2 g
    Sodium: 104.3 mg

    Ingredients:
    3 ripe medium bananas
    1/3 cup unsweetened apple sauce
    1 1/4 cups unbleached all purpose flour
    3/4 tsp baking soda
    1/4 tsp salt
    2 tbsp butter, softened
    1/3 cup light brown sugar
    2 large egg whites
    1/2 tsp vanilla extract
    10 tbsp Better'n peanut butter (divided into 8 tablespoons and 2 tablespoons)

    Directions:

    Preheat oven to 325°. Line a muffin tin with 12 liners.
    Mash bananas in a bowl, set aside.



    In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.

    In a large bowl cream butter and sugar with an electric mixer. Add egg whites, bananas, apple sauce, vanilla, and 8 tablespoons better'n peanut butter, and beat at medium speed until thick. Scrape down sides of the bowl.



    Add flour mixture, then blend at low speed until combined. Do not over mix.

    Pour batter into muffin tin halfway, then add 1/2 teaspoon of the remaining better'n peanut butter into each muffin well. Top off each muffin with remaining batter, and bake on the center rack for 25 minutes, or until a toothpick inserted in the center comes out clean.
  • DHalaby73
    DHalaby73 Posts: 980 Member
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    Chocolate Chocolate Chip Banana Muffins with Glaze
    Gina's Weight Watcher Recipes
    Servings: 12 • Size: 1 muffin • Old Points: 3 pts • Points+: 5 pts
    Calories: 170.5 • Fat: 5.3 g • Protein: 2.6 g • Carb: 31.8 g • Fiber: 2.1 g • Sugar: 16.1 g
    Sodium: 41.3 mg

    Ingredients:
    3 1/2 ripe medium bananas, mashed
    1/4 cup unsweetened apple sauce
    1 1/4 cups unbleached all purpose flour
    1/4 cup unsweetened cocoa powder
    3/4 tsp baking soda
    1/4 tsp salt
    2 tbsp butter, softened
    1/3 cup sugar
    2 large egg whites
    1/2 tsp vanilla extract
    1/2 cup chocolate chips
    2 tbsp confectioners sugar (optional)

    Directions:

    Preheat oven to 325°. Line a muffin tin with 12 liners.


    In a large mixing bowl cream butter and sugar with an electric mixer. Add egg whites, bananas, apple sauce, vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.



    In a medium bowl, combine flour, cocoa powder, baking soda and salt with a wire whisk.



    Add flour mixture to bananas, then blend at low speed until combined; do not over mix. Fold in chocolate chips and pour batter into muffin tins.



    Bake on the center rack for 30 minutes, or until a toothpick inserted in the center comes out clean.

    If making the glaze, combine confectioner's sugar and 1/4 to 1/2 tsp water to make a glaze. Drizzle over each muffin.
  • DHalaby73
    DHalaby73 Posts: 980 Member
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    Ricotta Cheese Chocolate Chip Muffins
    Gina's Weight Watcher Recipes
    Servings: 12 • Size: 1 muffin • Old Points: 4 pts • Points+: 5 pts
    Calories: 195.4 • Fat: 4.7 g • Carb: 34.2 g • Fiber: 0 g • Protein: 4.9 g • Sugar: 19.2
    Sodium: 324.2


    Ingredients:
    2 cups self rising cake flour (Presto)
    1/2 tsp baking soda
    1/4 cup I Can't Believe It's Not Butter Light
    3/4 cup sugar
    3 large egg whites
    8 oz fat free ricotta cheese
    1/2 tbsp vanilla
    9 tbsp mini semi-sweet chocolate chip morsels

    Directions:

    Preheat oven to 375°.

    Mix flour and baking soda. Mix and cream butter and sugar. Beat egg whites and add to butter/sugar mixture. Mix in ricotta cheese, then flour mixture and vanilla. Fold in chocolate chips and spoon into lined muffin tins about 3/4 filled.

    Bake at 375° for 15-16 minutes and let cool.

    Makes 12 muffins.
  • DHalaby73
    DHalaby73 Posts: 980 Member
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    Low Fat Whole Wheat Blueberry Muffins
    Gina's Weight Watcher Recipes
    Servings: 12 • Serving Size: 1 muffin • Old Points: 3 pts • Points+: 4 pts
    Calories: 147.3 • Fat: 2.7 g • Protein: 2.7 g • Carb: 28.5 g • Fiber: 3.4 g • Sugar: 12.3 g
    1 cup unsweetened applesauce
    2 cups 100% whole wheat pastry flour (Bob's Red Mill)
    1/2 cup sugar
    1 tsp baking soda
    1/2 tsp salt
    1 1/2 cups blueberries (about 6.5 oz)
    1 large egg, beaten
    1 tsp vanilla
    2 tbsp melted butter or margarine

    Preheat oven to 325°.

    Combine flour, sugar, baking soda, and salt in a large bowl. Mix well.

    In a medium bowl, mix eggs, melted butter, vanilla and applesauce. Add to the flour mixture and stir until just blended. Gently fold in blueberries.

    Pour batter into 12 lined muffin tins and bake at 325° for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes.
  • DHalaby73
    DHalaby73 Posts: 980 Member
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    Low Fat Mixed Berry Whole Wheat Muffins
    Gina's Weight Watcher Recipes
    Servings: 12 • Serving Size: 1 muffin • Old Points: 3 pts • Points+: 3 pts
    Calories: 151.5 • Fat: 2.7 g • Protein: 3.1 g • Carb: 29.7 g • Fiber: 2.6 g • Sugar: 13.4 g
    Sodium: 215 mg

    Ingredients:
    1 1/2 cups pureed strawberries (from about 16 oz strawberries)
    1 cup 100% whole wheat pastry flour (Bob's Red Mill)
    1 cup all purpose flour
    1/3 cup sugar
    1 tsp baking soda
    1/2 tsp salt
    1/3 cup raspberries
    1/3 cup blackberries
    1/3 cups blueberries
    1 large egg, beaten
    1 tsp vanilla extract
    2 tbsp melted unsalted butter

    Directions:

    Preheat oven to 325°.

    In a blender, puree strawberries until smooth, you should have 1 1/2 cups when done. If you have more, discard the rest.

    Combine flour, sugar, baking soda, and salt in a large bowl. Mix well.

    In a medium bowl, mix eggs, melted butter, vanilla and strawberry puree. Add to the flour mixture and stir until just blended. Gently fold in remaining berries.

    Pour batter into 12 lined muffin tins and bake at 325° for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes.
  • DHalaby73
    DHalaby73 Posts: 980 Member
    Options
    Low-Fat Chocolate Chip Zucchini Bread
    Gina's Weight Watcher Recipes
    Servings: 16 • Serving Size: 1 slice • Old Points: 3 pts • Points+: 4 pts
    Calories: 147.5 • Fat: 4.1 g • Protein: 2.2 g • Carb: 29.9 g • Fiber: 1.7 g Sugar: 17 g Sodium: 186.5 mg

    As Muffins:
    Servings: 12 • Size: 1 muffin • Old Points: 3 pts • Points+: 5 pts
    Calories: 175.6 • Fat: 5.7 g • Protein: 3.4 g • Carb: 31.9 g • Fiber: 3.2 g • Sugar: 15.5 g
    Sodium: 248.4 mg

    Ingredients:
    1 cup all purpose flour (I used unbleached)
    1 cup white whole wheat flour (regular whole wheat flour would work)
    1/2 cup brown sugar (not packed)
    1-1/8 tsp baking soda
    1 tsp vanilla
    1/2 tsp salt
    1/2 cup chocolate chips
    1 large egg, beaten
    2 tbsp melted butter
    1 cup apple sauce
    1-1/2 cups shredded zucchini (not packed)

    Directions:

    Preheat oven to 325°.

    Combine flour, sugar, baking soda, and salt in a large bowl. Mix well.

    Add chocolate chips and gently mix to combine.

    In a medium bowl, mix egg, vanilla, melted butter, apple sauce and zucchini. Add to the flour mixture and stir until just blended.

    Pour batter into a large 9x5 inch loaf pan.


    Bake at 325° for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes. Remove loaf from pan and let it cool before slicing.
  • DHalaby73
    DHalaby73 Posts: 980 Member
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    Whole Wheat Pancakes {New and Improved}
    Gina's Weight Watcher Recipes
    Servings: 7 • Size: 2 pancakes • Old Points: 3 pts • Points+: 4 pts
    Calories: 171.7 • Fat: 2.1 g • Carbs: 31.5 g • Fiber: 4.9 g • Protein: 8.9 g • Sugar: 2.5 g
    Sodium: 561.4 g


    Ingredients:
    2 cups whole wheat flour (I used white whole wheat)
    4 1/2 tsp baking powder
    1/2 tsp salt
    2 tsp cinnamon
    2 tsp sugar
    2 large eggs
    2 cups + 2 tbsp fat free milk
    2 tsp vanilla
    cooking spray

    Directions:

    Mix all dry ingredients in a bowl. Add wet ingredients to the mixing bowl and mix well with a spoon until there are no more dry spots; don't over-mix.


    I had my assistant help me mix the batter.

    Heat a large skillet on medium heat. Lightly spray oil to coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble, you may add your fruit if you wish. When the bubbles settle and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.

    Makes 14 pancakes.
  • DHalaby73
    DHalaby73 Posts: 980 Member
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    Whole Wheat Irish Soda Bread Muffins
    Gina's Weight Watcher Recipes
    Servings: 12 • Serving Size: 1 muffin • Old Points: 3 pts • Points+: 4 pts
    Calories: 147.8 • Fat: 3.7 g • Protein: 3.8 g • Carb: 26.0 g • Fiber: 1.5 g


    1 cup whole wheat flour
    1 cups all-purpose flour
    1/2 tsp baking powder
    1/2 tsp baking soda
    1/2 tsp salt
    3 tbsp butter
    3 tbsp agave nectar
    1 cup low fat 1% buttermilk
    1 large egg, beaten
    3 oz raisins (about 2/3 cup)
    butter flavor cooking spray

    Preheat oven to 375°F. Spray muffin tin with butter flavor cooking spray.

    In a large bowl combine all dry ingredients (flour,baking powder, baking soda, and salt). Using a pastry cutter or two knives, cut in butter until mixture resembles coarse crumbs. In a small bowl, stir together buttermilk, agave and egg until blended. Add buttermilk mixture to dry ingredients and stir to combine. Stir in raisins.

    Spoon batter into prepared pan. Bake 20 to 25 minutes, or until toothpick inserted in center of one muffin comes out clean.


    Remove tin and cool on a wire rack for about 5 minutes before removing muffins from tin; finish cooling on rack. Serve warm or cool completely and store muffins in an airtight container or ziplock bags at room temperature. Makes 12 muffins.
  • dmpizza
    dmpizza Posts: 3,321 Member
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    I like the Jiffy Muffin Mix.
    I make the following changes;

    -instead of one egg, use two egg whites
    -use skim milk instead of whole milk.
    -in the whole milk add one tablespoon of very finely ground coffee, 1 teaspoon vanilla extract, one tablespoon lemon juice and let sit fot about 1/2 hour until as much as possible has disolved in the milk.
    -add the whole milk mixture to the muffin mix and follow the remainder of the directions.
  • janina73
    janina73 Posts: 4
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    Bump
  • dewgirl321
    dewgirl321 Posts: 296 Member
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    Thanks, DHalaby73. All the recipes you posted sound great!
  • DHalaby73
    DHalaby73 Posts: 980 Member
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    Thanks, DHalaby73. All the recipes you posted sound great!



    your welcome
  • significance
    significance Posts: 436 Member
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    Muffins are cakes, so not a great regular breakfast choice, but then, I've been known to eat rice pudding for breakfast myself: we can't always be good! Here's a healthy loaf cake recipe (very little fat or sugar, lots of fibre) that can just as easily be made as muffins. It's also very quick and easy to make.

    If you make this as 12 smallish muffins, each one has about 235 calories, 41g carbs, 7g fat and 5.5g protein (when made with apricots and walnuts and only 0.5 cup sugar).

    Apricot Loaf / Muffins
    1 cup of All Bran
    1 cup of chopped, dried apricots (or you could use raisins or dates or cranberries instead)
    1 cup of nuts (walnuts, chopped almonds, macadamias, pecans or a mixture of anything you like)
    1/2 to 1 cup of sugar
    1.5 cups of skim milk

    Mix in a big bowl and leave for an hour (or overnight if you want to bake at breakfast-time):

    Stir in 2 cups of self-raising flour (or 2 cups plain flour plus 2 teaspoons baking powder, well mixed)

    Mix all together well and pour into either a loaf tin (either greased and floured or lined with baking paper) or muffin pans.

    Bake for half to three-quarters of an hour at about 180C / 375F (probably closer to half an hour for muffins, 0.75 hr for the loaf, but check at 0.5 hr). Remove from tin and allow to cool.
  • picinina
    picinina Posts: 76
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    Wow, so many recipes. I need to reference this one for later!

    Amazing people, amazing!
  • mdfeller
    mdfeller Posts: 135
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    My friend just posted this this morning.

    fresh baked banana muffins for breakfast!! 62 cal each!! [ i used 4tbsp egg whites instead of an egg, fake sugar, added cinnamon] http://recipes.sparkpeople.com/recipe-detail.asp?recipe=288655
  • mdfeller
    mdfeller Posts: 135
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    Here's another I just stumbled upon here.

    http://www.myfitnesspal.com/topics/show/166903-fresh-blue-berry-banana-muffins-69-calories-a-serving
  • bgredenbaugh
    bgredenbaugh Posts: 65 Member
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    bump
  • lindsay6694
    lindsay6694 Posts: 182
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    bump
  • Pucker508
    Pucker508 Posts: 67 Member
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    Whole Wheat Irish Soda Bread Muffins
    Gina's Weight Watcher Recipes
    Servings: 12 • Serving Size: 1 muffin • Old Points: 3 pts • Points+: 4 pts
    Calories: 147.8 • Fat: 3.7 g • Protein: 3.8 g • Carb: 26.0 g • Fiber: 1.5 g


    1 cup whole wheat flour
    1 cups all-purpose flour
    1/2 tsp baking powder
    1/2 tsp baking soda
    1/2 tsp salt
    3 tbsp butter
    3 tbsp agave nectar
    1 cup low fat 1% buttermilk
    1 large egg, beaten
    3 oz raisins (about 2/3 cup)
    butter flavor cooking spray

    Preheat oven to 375°F. Spray muffin tin with butter flavor cooking spray.

    In a large bowl combine all dry ingredients (flour,baking powder, baking soda, and salt). Using a pastry cutter or two knives, cut in butter until mixture resembles coarse crumbs. In a small bowl, stir together buttermilk, agave and egg until blended. Add buttermilk mixture to dry ingredients and stir to combine. Stir in raisins.

    Spoon batter into prepared pan. Bake 20 to 25 minutes, or until toothpick inserted in center of one muffin comes out clean.


    Remove tin and cool on a wire rack for about 5 minutes before removing muffins from tin; finish cooling on rack. Serve warm or cool completely and store muffins in an airtight container or ziplock bags at room temperature. Makes 12 muffins.

    Thank you for all of these recipes!!
  • nkrueger1
    nkrueger1 Posts: 129 Member
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    Here is one right from MFP older posts:

    Pumpkin Apple Muffins

    Servings: 12 Muffins

    Dry Ingredients:

    3/4 cup dry oatmeal (quick oats)
    1 cup flour
    5 Tbsp sugar
    1 tsp ground cinnamon
    1/4 tsp ground cloves
    1/2 tsp ground nutmeg
    2 tsp baking powder

    Wet Ingredients:

    2 egg whites
    6 Tbsp unsweetened applesauce
    1/2 cup pumpkin puree
    1/2 cup skim milk
    1 apple, peeled and shredded or chopped

    Directions:

    1. Preheat oven to 400 degrees and spray muffin tins with nonstick cooking spray.
    2. Combine all dry ingredients except for the baking powder in a bowl. Remove 3 Tbsp of the dry mixture and put in a separate, small bowl. Then add the 2 tsp baking powder to the larger amount of dry ingredients.
    3. Combine the egg whites, 4 Tbsp applesauce, pumpkin puree and milk in a bowl.
    4. Pour the wet ingredients into the dry ingredients and stir just until combined. Then add the shredded apple and mix.
    5. In the small bowl with the separated flour mixture, cut in the 2 Tbsp of applesauce. (This will act like a low fat streusel topping).
    6. Divide the batter between 12 muffin tins (1/4 cup for each).
    7. Top with the streusel topping and place in the oven. Bake 20 to 30 minutes or until done.

    Nutrition Facts:
    Calories- 99
    Fat- 1g
    Carbs- 21g
    Fiber- 3g
    Sugar- 8g ( Approximately 4.5 grams added sugar)
    Protein- 3g
    Sodium- 142mg

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