Best Recipes for Healthy Breakfast Muffins
Breakfast Muffins are a Great Way to Start the Day
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!
Ten Healthy Muffin Ideas
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
My Favorite Hand Mixer
Basic Healthy Muffin Recipe
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.
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon cinnamon or nutmeg
- 1 egg or substitute
- 3/4 cup milk or soy milk
- 1/4 cup vegetable or canola oil
- 1/4 cup honey
- 1 cup grated or chopped fruit or vegetable
- Combine dry ingredients in large mixing bowl. Add grated or chopped fruit or vegetable and nuts and toss well.
- Make a well in the center of the mixture. Combine egg, milk, oil and honey and beat well. Add to dry ingredients, mixing until just moistened.
- Spoon into greased muffin pan, filling 2/3 full. Bake at 400 degrees for 18-20 minutes.
Keep on Hand:
Whole Wheat Flour
Important Item to Own When Making Muffins
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!
Tips on Mixing Up Healthy Muffins
I have listed 5 basic tips to consider when making a batch or two of your favorite healthy breakfast muffins.
- 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.
- 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!
- 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.
- 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.
- 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.
My Very Best and Favorite Healthy Muffin Recipes for You!— Nancia
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.
- 1/3 cup canola or vegetable oil
- 1 1/3 cup sugar
- 2 eggs*
- 1 cup cooked pumpkin (can or fresh)
- 1/3 cup water
- 1 1/2 cup sifted flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/3 cup chopped walnuts or pecans
- 1/3 cup raisins
- Prepare muffin pans by lining with paper cups or grease with butter and lightly coat with flour. Set aside.
- Cream oil and sugar in large mixing bowl. Add in eggs or egg substitute, pumpkin and water, mix well.
- In a separate mixing bowl, sift dry ingredients including spices together and add to wet mixture. Blend in dry nuts and raisins. Fill muffin cups approximately 3/4 full.
- Bake in a 350 degree hot oven for 25 minutes. If using the larger muffin pans, bake at least 40 minutes or until done.
Carrot Cake Muffins
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.
- 1 cup soft butter
- 2 cups sugar
- 4 eggs
- 1 1/2 cups flour
- 1/4 teaspoon salt
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 2 teaspoons vanilla
- 2 cups grated carrots
- 1 cup crushed pineapple
- 1 cup chopped walnuts or pecans
- Drain pineapple and set aside.
- Prepare muffin pans by buttering bottoms and sides of cups. Set aside.
- Cream together butter and sugar until mixture is light. Add eggs, one at a time, beating well after each addition.
- Mix together in separate bowl flour, salt, cinnamon and baking soda. Slowly add to wet mixture until blended, about 1 minute. Add carrots, pineapple and nuts to batter.
- Pour batter evenly into muffin cups, approximately 3/4 full. Bake in preheated oven at 325 degrees for 20-25 minutes or until cake tester comes out clean.
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.
- 1 cup plain low-fat yogurt
- 1/4 cup water
- 1 cup oats
- 2 egg whites or substitute
- 1/3 cup honey
- 1 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts
- 1 medium-large apple
- Preheat oven to 350 degrees. Spray muffin pan with non-stick spray. Set aside.
- In large mixing bowl, combine yogurt and water. Stir in oats. Let stand for 3 minutes or until oats are softened. Beat in egg whites and honey.
- In separate bowl, combine dry ingredients and add chopped nuts. Blend dry mixture into wet mixture, stirring until just moistened. Fold in grated apple.
- Put small amount of batter into each cup. Bake for 20-25 minutes. Cool in pan on rack for 10 minutes before removing from pans. Serve warm and drizzle with a little honey if desired.