Best Recipes for Healthy Breakfast Muffins

Start off your day with a healthy breakfast muffin which can be just about a complete meal in one little package. As everyone knows, breakfast is the most important meal of the day. Some times you may not have the time such as on a work day to cook a complete meal so making muffins on the weekend, freeze them in individual baggies and grab one to go in the morning is a great alternative.

For the vegetarian cook, there are many recipes and ideas for healthy muffins that the family (and yourself) will love. Healthy breakfast muffins can be sweet too and take the place of those fattening donuts and sugary cereals. For those who have food allergies, there are so many more flours available in the grocery store to replace wheat. Experiment with rice flour, almond flour or soy flour in your recipes.

Let your cooking imagination go in creating your own healthy breakfast muffins. You can take a basic recipe and substitute your favorite nuts, fruits and flavorings. There are several great ingredients that will ensure your muffin is moist and does not come out dry. I like to use applesauce and canola oil the most, but I have used homemade yogurt as a wonderful ingredient.

I recommend experimenting with these recipes and substitute ingredients to find the combinations that you like best. You may be surprised and find some new favorites too!

Listed here are my top ten favorite healthy muffin ideas! There are so many variations of muffins that you can create your own favorite one. Use the Basic Muffin Recipe listed below to make a batter and add your favorite ingredients to it. Here are my ideas to get you going:

• Apple Cinnamon Strudel Muffins
• Blueberry Lemon Muffins
• Raisin Bran Muffins
• Cheesy Corn Muffins
• Gingerbread Pear Muffins
• Banana Oatmeal Muffins
• Zucchini Muffins
• Cranberry Pecan Muffins
• Maple Bran Muffins
• Apricot Muffins

Add you own favorite fresh seasonal fruit or vegetables to this basic recipe for a harvest-style breakfast muffin. Grated apples, pears, zucchini, carrots and even sweet potatoes make delicious and healthy muffins. Dried fruit pieces and nuts also can be added to this batter recipe.

Experiment to find your own favorite combination or flavor.

A very important item to own when making muffins is a muffin pan. To make great muffins you need a great muffin pan!

I have a muffin pans in a variety of sizes: mini, regular and jumbo. Non-stick surfaces are recommended even if you use paper liners. I also would suggest giving the new silicone material a try. It takes getting used to but works well too.

The next pan on my wish list is the muffin top style!

I have listed 5 basic tips to consider when making a batch or two of your favorite healthy breakfast muffins.

1. Be prepared, or in other words making sure you have all your tools and ingredients on hand and ready.

   Have you ever started a recipe to find that you are missing a crucial ingredient such as baking powder or vanilla flavoring? I have, so that is why I try to plan a head and always have the basic ingredients to make muffins on hand. Go through your recipes and then your food pantry and take inventory. Make a shopping list and gather all the items that you may want to include in your breakfast muffins.

2. Make sure your ingredients are fresh.

   This is especially important with baking sodas, powders, spices, dried fruits and nuts, and flours. The fresher your ingredients are the more likely for success with your muffins. Believe me, I have baked a batch of bran muffins and the result was disastrous due to out of date bran. They become "dog biscuits" instead, which our beagle was happy about!

3. Have all the tools ready to go.

   Making muffins only needs some basic tools: large mixing bowl, medium mixing bowl, wooden spoon, spatual, hand mixer and muffin pan. I alternate between mixing up a batch of muffins with just the wooden spoon or bringing out my hand mixer.

4. Make a large or double batch of your favorite muffins.

   This way you can put one or two in individual freezer bags to pull out of the freezer the night before to grab and go on your way to work or school. I take Sunday afternoon to bake and prepare meals or food to eat during the work week. A muffin in the morning is a treat.

5. Share your muffins and recipes with friends.

   Your friends, neighbors, family members and co-workers will be wanting to taste your award-winning breakfast muffins. Once they have a taste, be prepared to share your recipe with them. It is okay to spread good, healthy eating with those around you. It is such a good feeling to share.

This recipe was given to me by my Auntie D years ago. It has been a tried and true recipe that I can count on for moistness and flavor every time I make it. The pumpkin smells so good when they are baking.

*You can replace the eggs with a banana-applesauce mixture and 1 tablespoon soy milk or a vegetarian egg substitute.

The pineapple guarantees moist muffins every time. This recipe can be made in 2 10" cake pans and frosted. For a cake, bake a bit longer at 45 minutes.

Only 149 calories per serving....

This is a low fat, high flavor muffin that is delicious. It is the perfect type of muffin for the fall. The apples are in season and there are so many varieties to try.