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Healthy Muffins

Updated on February 24, 2011

Muffins are a great way to get your family to eat healthier. You can slip all sorts of things in a muffin without them whining and they’ll ask for more. You can make them ahead of time on the weekend and heat them in a toaster oven for breakfast or an after school snack.

I worry about this cupcake craze we suddenly have here in America putting even more refined sugar in our diet. Not good.

To this basic recipe you will add any of the following options to make whatever flavor you like.

Basic Muffin Recipe:

(Before mixing the batter, read your instructions for the added items below. Sometimes you change amounts or substitute ingredients.)

1 egg (Vegans can substitute a tablespoon soy powder.)

¾ cup milk (Lactose intolerant people can use water.)

½ cup vegetable oil (If you are watching your fat you can substitute applesauce.)

2 cups flour (Gluten intolerant people can substitute 1 cup oats and 1 cup oat flour.)

1/3 cup sugar

3 teaspoons baking powder

1 teaspoon salt

Heat oven to 350° Fahrenheit. Grease muffin pan with 12 medium size cups. Beat eggs; stir in milk and oil. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Fill muffin cups about ¾ full. Bake until golden brown, about 12-15 minutes. Immediately remove from pan.

Serve warm or cool and store in zipper bags in the refrigerator or freezer.

Alien Muffins-

It’s all in the advertising, Mom. If you hand Junior a green muffin he is going to look at you like you are crazy, But… if you tell him it is an alien muffin it suddenly becomes cool. If your child is a boy, those raisins start looking like warts and it gets real enticing.

They could be Teenage Mutant Ninja Turtle Muffins, Incredible Hulk or if it’s Saint Patrick’s Day you can use that title; whatever works.

Stir in:

½ cup pureed broccoli or green beans (you can use baby food but I prefer to grind fresh in my blender.)

1 cup raisins

1 ½ teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

Apple-Nut Muffins-

Stir in:

1 medium apple; cored and chopped.

½ teaspoon ground cinnamon

Substitute brown sugar for white.

Sprinkle tops with mixture of ¼ cup brown sugar, ¼ chopped nuts and ½ teaspoon ground cinnamon before baking.

Oatmeal Raisin Muffins-

Stir in:

1 cup raisins

Decrease flour to 1 cup and add 1 cup oats

½ teaspoon ground nutmeg

¼ teaspoon ground cinnamon

Pumpkin or squash muffins-

If you have a picky child rename this one if they think they don’t like squash. I used to tell mine they were raisin muffins and left it at that.

Stir in:

½ cup pureed pumpkin or squash

½ cup raisins

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cloves

Banana Muffins-

Stir in:

Decrease milk to 1/3 cup

1 cup mashed banana

Substitute brown sugar for white.

Blueberry Muffins-

Stir in:

1 cup fresh or ¾ cup frozen blueberries (Don’t use canned.)

Raisin Nut Muffins-

Stir in:

½ cup raisins

1/3 cup chopped nuts

Bunny Rabbit Muffins-

My son didn’t think he liked carrots so I invented this name. If your family is okay with this vegetable you can call it what it is: Carrot Raisin Muffins.

Stir in-

1 cup grated carrots

½ cup raisins

1/8 teaspoon ground nutmeg

1 ½ teaspoon ground cinnamon


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    • Pamela N Red profile imageAUTHOR

      Pamela N Red 

      7 years ago from Oklahoma

      Sharing the Sky, I haven't tried agave nectar or medjool dates. I have thought about trying the agave nectar and have seen it at health food stores.

    • sharing the sky profile image

      sharing the sky 

      7 years ago from United States

      Thanks for including healthy alternatives for substitutes. I agree that the whole cupcake trend lately hasn't been helpful to American waistlines. I like using whole wheat pastry flour for baked goods and have found that more natural sweeteners like agave nectar, honey and even soaked medjool dates are great, healthy options too.

      Thanks for giving us some healthy inspiration for the kitchen!

    • Pamela N Red profile imageAUTHOR

      Pamela N Red 

      7 years ago from Oklahoma

      You're welcome, Felicia. Thanks for reading.

    • FeliciaM profile image


      7 years ago from Canada

      Yum...I'm gonna try some of these. Thanks!

    • Pamela N Red profile imageAUTHOR

      Pamela N Red 

      7 years ago from Oklahoma

      Meteoboy, my family loves bread and these recipes are popular at my house.

    • meteoboy profile image


      7 years ago from GREECE

      Taste delicious !!! I will give this recipe to my wife. Thank you for sharing.

    • Pamela N Red profile imageAUTHOR

      Pamela N Red 

      7 years ago from Oklahoma

      Thanks for reading, katrinasui.

    • katrinasui profile image


      7 years ago

      Looks delicious. Thanks for the nice recipe.

    • Pamela N Red profile imageAUTHOR

      Pamela N Red 

      7 years ago from Oklahoma

      Rtalloni, I have a few family members and friends on special diets so I tried to take that into consideration. Thanks for reading.

    • RTalloni profile image


      7 years ago from the short journey

      The basic recipe is really nice for those of us who have to make substitutions and your variations are wonderfully creative. I'm looking forward to using this recipe soon.

      Voted up! :)


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