Posts Tagged ‘healthy muffins’

Tuesday Recipe: Easy, Healthy Zucchini Muffins

Tuesday, August 27th, 2013

It is that time of year – your crops are flourishing in your garden, and you have an over abundance of certain items, like zucchini.  Never fear!  With recipes such as these healthy zucchini, banana, and flaxseed muffins, you are sure to find many ways to use your zucchini before it goes bad.


Ingredients

  • Nonstick cooking spray
  • 1 3/4 cups all-purpose flour
  • 1/2 cup ground flaxseed
  • 1 cup lightly packed light-brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups coarsely grated zucchini
  • 1/3 cup mashed ripe banana
  • 3/4 cup whole milk
  • 1 large egg, lightly beaten
  • 1 teaspoon pure vanilla extract

Directions

Preheat oven to 350 degrees. Lightly coat a standard 12 muffin tray with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture and stir until combined (do not overmix).

Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wire rack, about 30 minutes.

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Tuesday Recipe: Morning Glory Muffins

Tuesday, January 15th, 2013

With the onset of the new year, many of us made resolutions to begin eating healthier. Substituting traditional ingredients with whole wheat flour, oats and plain fat-free yogurt, these Morning Glory Muffins are a great way to start your day and your new eating habits. Today’s featured recipe highlights one of January’s food holidays as well: National Wheat Bread Month.


What You’ll Need:

Cooking spray

1 cup whole wheat flour (approx. 4 3/4 ounces)

1/2 cup all-purpose flour (approx. 2 1/4 ounces)

1 cup regular oats

3/4 cup packed brown sugar

1 tablespoon wheat bran

2 teaspoons baking soda

1/4 teaspoon salt

1 cup plain fat-free yogurt

1 cup mashed ripe banana (approx. 2 bananas)

1 large egg

1 cup pitted dates, chopped  (**Substitute dates for apricots or raisins, if desired.)

3/4 cup walnuts, chopped

1/2 cup dried pineapple, chopped

3 tablespoons ground flaxseed (approx. 2 tlbsps whole)

Directions:

1. Preheat oven to 350°.

2. Place 18 muffin cups liners into muffin pan; coat liners with cooking spray.

3. Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours with oats, brown sugar, wheat bran, baking soda and salt in a large bowl; stir with a whisk.

4. Make a well in the center of mixture. Combine yogurt, banana, and egg; add to flour mixture, stirring just until moist.

5. Fold in dates, walnuts, and pineapple.

6. Spoon batter into prepared muffin cups. Sprinkle evenly with flaxseed.

7. Bake for 20 minutes, or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

** We suggest serving these muffins with a a side of fresh fruit and yogurt for a delicious and complete breakfast.


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