Healthy Muffin Recipe

Healthy Bran Muffins and Whole Wheat Banana Muffins Recipes
Original Article was written By Linda Carol Wilson

This is another kind of healthy food recipe By making your own muffins, you can make them in mini-muffin tins or only fill your regular muffin tins half full. You will have a healthier portion size.

WHOLE-WHEAT BANANA MUFFINS

· 5 medium-ripe bananas

· 2 cups whole-wheat flour

· 1/2 tsp salt

· 3 tsp baking powder

· 2 tbsp honey

· 1/4 cup milk

· 2 tbsp melted butter

· 1 egg

Peel bananas and mash with a fork. Set aside. In a large bowl, mix together the flour, salt, and baking powder. Set dry ingredients aside. Add the remaining ingredients to the bananas and mix thoroughly. Add banana mixture to the flour mixture. Grease muffins cups and divide mixture evenly into the muffin cups. Bake at 400 degrees for about 20 minutes or until done.

HEALTHY BRAN MUFFINS

· 1/4 cup unsweetened applesauce

· 1/4 cup egg substitute

· 1 1/2 cups low-fat buttermilk

· 3 tbsp canola or olive oil

· 2 tsp vanilla extract

· 1/8 tsp salt

· 1/4 cup instant low-fat dry milk

· 3/4 cup SPLENDA granular

· 1 cup wheat bran, divided

· 1 1/2 cups all-purpose flour

· 1 1/2 tsp baking soda

· 1 tsp ground cinnamon

· 2 tbsp flaxseeds

· 2 tbsp raisins

Preheat oven to 350 degrees. Line muffin cups with paper baking liners.

Blend applesauce, egg substitute, buttermilk, oil, vanilla, salt, dry milk, and SPLENDA together in a large mixing bowl, using a wire whisk. Reserve 2 tablespoons wheat bran and set aside. Add remaining wheat bran, flour, baking soda and cinnamon to mixture in large mixing bowl. Stir well. Mix in flaxseeds and raisins. Fill muffin cups 1/2 to 2/3 full of batter. Top each with a sprinkle of the reserved wheat bran. Bake 20-25 minutes or until toothpick inserted in center comes out clean.

Enjoy!

Healthy Muffin Recipe with Yoghurt and Oats
Original Article was written By Kit Heathcock

You can experiment with your own flavours. I used banana and cinnamon for mine, as that was what I had in the house and because my kids pick raisins out of any baking, leaving a trail of crumbs around the house, or a heap of raisins and crumbs for me to eat in Hoovermum mode. I'd like to try with nuts too, but again only one child likes nuts so the same thing would happen…I do believe that chocolate chips would go down well though, if only I had some in the house!

Yoghurt and Oat Muffin Recipe

· 1 cup unsweetened plain yoghurt

· 1 cup rolled oats

· 1 egg

· ½ cup vegetable oil

· ½ cup sugar

· 1 ¼ cups self-raising flour

· 1 ripe banana mashed

· ½ teaspoon cinnamon

Alternative flavour combinations:
instead of the banana and cinnamon try adding
1 teaspoon vanilla extract and ½ cup chocolate chips or
½ cup mixed nuts and raisins
or make up your own variation with whatever berries and fruits are in season.

Mix together the yoghurt and oats and leave them to soak in the fridge for half and hour. After they have soaked, beat in the egg, sugar and the oil, and fold in the flour with ingredients for whichever flavour combination you have decided on.

Spoon the mixture into a greased muffin tray. You will get either 12 large muffins or 24 small ones. If you are baking them for lunch boxes it is a good idea to line the tins with paper muffin cases. Bake at 200C / 400F for 15 to 20 minutes, until the top is springy to the touch and golden brown.

Small muffins are excellent for school lunch boxes if there are any left over. They also solve that eternal dilemma of contributions to those school bake sales and class events when teachers ask for healthy foods only, but your child wants to take something delicious - if you tell the teacher what's in the muffins they're sure to count them as healthy, just use raisins and nuts rather than chocolate chips in this case!