3 Healthy Muffins For Breakfast | Easy Muffin Recipe
Tools and ingredients:
12-Cup Regular Muffin Pan
Get Chia Seeds Gluten-Free:
If you’re trying to eat a clean and healthy diet, muffins may be on your off-limits list. The packaged varieties at the grocery store are often made with white flour and contain boatloads of sugar. Plus, a large three-inch treat has approximately 550 calories!
Doing your own baking lets you control sugar and add in healthy ingredients, like oat flour, fresh berries, and and fruits. Follow one of these delicious 3 healthy muffins for breakfast below and you’ll have homemade treats that clock in at less than 150 calories apiece, so you can indulge without bulge.
Here are 3 Healthy Muffins For Breakfast, Easy Muffin Recipe
1 Apple and Banana Gluten Free Oat Muffins 150 calories (6 serving)
These Apple Banana Oat Muffins are a super healthy, you can enjoy them with milk or your morning coffee
INGREDIENTS (6 muffins)
1 cup oat flour
1/4 chopped walnuts
1 teaspoon gluten-free baking powder
1 tsp chia seeds
1/8 cup yogurt
2 tbsp vegetable oil
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/8 1/4 cup honey 2 tbl.sp
1 apple, chopped
1 banana, mashed
In a large mixing bowl, combine the oat flour and walnuts, baking powder, and chia seeds.
In a separate small bowl, add egg, yogurt, oil, cinnamon, vanilla, and honey and mix well.
Add wet mixture to dry mixture, and slowly fold in apples and bananas.
Heat the oven to 350°F. Line a muffin pan with paper liners, and fill until three-fourths full.
Bake for 20 to 25 minutes or until a toothpick is inserted in the center of the muffin and comes out clean.
Allow the muffins to cool for 15 minutes. And serve.
2 Lemon Raspberry Muffins 140 calories (6 serving)
These Lemon Raspberry Muffins – really yummy flavor. I’ve used different fruits too – blueberries and raspberries are our absolute favorites, but strawberries, peaches, or cherries are good too – frozen or fresh. You can use any kind of yogurt without fruit on the bottom. Easily adaptable to what you have. Hope you enjoy!”
1 tbsp lemon zest
2 Tbsp honey
1/2 cup yogurt
2 Tbsp vegetable oil
½ tsp vanilla extract
1 cup whole-wheat flour
1 tsp baking powder
1/8 teaspoon salt
3/4 cup fresh raspberries
In a small bowl combine lemon zest and honey and yogurt, oil, egg, and vanilla. And mix well.
Combine whole-wheat flour, baking powder, baking soda, and salt in a large bowl. Add the yogurt mixture, and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups.
Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for five minutes before turning out onto a wire rack. Serve warm.
3 Banana and Spinach Muffins 140 calories (6 serving)
These Banana and Spinach Muffins are gluten-free, refined-sugar free and dairy-free! They taste like a green smoothie but in muffin form!
INGREDIENTS (Makes 6 muffins)
Handful of spinach
3/4 cup whole wheat flour
3 tbsp honey
1/8 cup vegetable oil
½ teaspoon baking soda
½ teaspoon cinnamon
1/8 teaspoon salt
Puree the bananas, spinach, and strawberries in a blender.
In a large bowl, combine the flour, honey, egg, oil, baking soda, cinnamon, and salt.
Pour the smoothie mixture into the bowl and mix well.
Put paper or silicone muffin cups in a muffin pan.
Spoon the batter, filling each cup about three quarters full.
Bake for 20 to 25 minutes or until a toothpick inserted comes out clean.
Allow muffins to cool for 15 minutes and enjoy!
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