5 Healthy Muffin Recipes-no guilt, tons of energy to start your day

Muffins have a bad reputation of being very high in calories, fat and sugar. While many store bought muffins carry a hefty amount of calories — typically around 400 or more each, you can easily fit them into a healthy eating plan.With a little planning and a good recipe, muffins can also bring together highly nutritious ingredients like whole grains, fruits, vegetables, nuts and seeds.

 Here are five healthy muffin recipes to fuel your mornings throughout the fall.
Your family will feel spoiled but you will have peace of mind knowing you are doing something good for them...shhh...it will be our secret:)





Healthy Carrot Muffins
You’ll get three food groups in these muffins made with whole wheat flour, wheat germ, carrots and pineapple all for fewer than 180 calories each.

Ingredients

• 3/4 cup all-purpose flour
• 1/2 cup whole wheat flour
• 2/3 cup dark brown sugar
• 2 tablespoons wheat germ
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Pinch fine salt
• 2 large eggs
• 1/3 cup vegetable oil
• 1 tablespoon pure vanilla extract
• 4 medium carrots, grated (about 2 cups)
• 1/2 cup canned crushed pineapple, drained
• Special equipment: 12 cup muffin tin and paper liners

Directions

Preheat the oven to 350 degrees F. Line twelve 1/2-cup muffin cups with paper muffin liners.

Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract.

Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and pineapple just until evenly moist; the batter will be very thick. Divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean, about 30 minutes. Turn muffins out of the tins and cool on a rack. Serve warm. 

 

 

 

 Apple Muffins
Fall in love with Ellie Krieger’s Apple Muffins which use applesauce to replace part of the fat. Plus you’ll get a taste of fresh apple chunks in every bite.

Ingredients

• Cooking spray
• 1/4 cup chopped pecans
• 3/4 cup plus 2 tablespoons packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1 cup all-purpose flour
• 1 cup whole wheat pastry flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/4 cup canola oil
• 2 large eggs
• 1 cup natural applesauce
• 1 teaspoon vanilla extract
• 3/4 cup low fat buttermilk
• 1 Golden Delicious apple, peeled, cored and cut into 1/4-inch pieces 

Directions

Preheat the oven to 400 degrees F. Coat a 12-capacity standard muffin pan with cooking spray.
In a small bowl, mix together the pecans, 2 tablespoons of the brown sugar and the cinnamon.
In a medium bowl, whisk together the all-purpose and whole wheat flour, baking soda and salt.
In a large bowl, whisk the remaining 3/4 cup sugar and the oil until combined. Add the eggs, one at a time, whisking well after each addition. Whisk in the applesauce and vanilla.
Whisk in the flour mixture in two batches, alternating with the buttermilk. Whisk just until combined. Gently stir in the apple chunks.
Pour the batter into the prepared muffin pan and sprinkle with the pecan mixture. Tap the pan on the counter a few times to remove any air bubbles. Bake until a wooden pick inserted in center of one of the muffins comes out clean, 20 to 25 minutes.
Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack. 



 
  Blueberry Whole Wheat Muffins
Whole grain pastry flour and rolled oats boost the fiber in these delicious muffins. Use frozen blueberries when fresh are out of season.
 

Ingredients

• 1 1/2 cups whole wheat pastry flour or white whole wheat flour
• 1/2 cup rolled oats, plus more for sprinkling
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1/4 teaspoon baking soda
• 1/2 cup vegetable oil
• 1/2 cup reduced-fat sour cream
• 1/2 cup packed light brown sugar
• 1 teaspoon finely grated lemon zest
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 1 cup blueberries
• Turbinado sugar, optional, for sprinkling

Directions

Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners.
Combine the flour, oats, baking powder, salt and baking soda in a large bowl. Whisk together the vegetable oil, sour cream, brown sugar, lemon zest, vanilla and eggs in another bowl. Fold the sour cream mixture into the flour mixture until just combined, and then fold in the blueberries (don't worry if there are a few lumps).
Divide evenly among the prepared muffin pan. Sprinkle with oats and turbinado sugar if using. Bake until the muffins are golden and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Cool in the pan for a few minutes, and then transfer to a rack to cool completely. 



Orange-Scented Almond and Olive Oil Muffins
There’s triple almond power in these muffins from almond extract, almond flour and toasted almonds. Almonds are an excellent source of vitamin E and magnesium and a good source of riboflavin, copper and phosphorus. Recipe courtesy of Giada De Laurentiis
 

Ingredients

• 1 cup sugar
• 4 large eggs, at room temperature
• 1/2 cup fresh orange juice, at room temperature
• 1/4 cup extra-virgin olive oil
• 1/4 cup plain whole milk Greek yogurt, at room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon pure almond extract
• 1 large orange, zested
• 1 cup almond flour
• 1 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon fine sea salt
• 1/2 cup sliced almonds, toasted (see Cook's Note)
• Powdered sugar, for dusting

Directions

Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.
Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Line an 18 muffin cup pan with paper liners. Set aside.
Using a hand mixer on medium speed, in a medium bowl, beat the sugar and eggs together until pale and thick, about 2 minutes. Beat in the orange juice, olive oil, yogurt, vanilla extract, almond extract, and orange zest.
In a separate bowl, whisk together the flours, baking powder, and salt.
In batches, stir the dry ingredients into the wet ingredients until just blended. Stir in the almonds. Fill the cups with batter, 1/3 of the way full. Bake until golden on top and a tester inserted into the center of the muffins comes out with moist crumbs attached, about 20 minutes. Place on a wire rack and cool for 20 minutes. Dust with powdered sugar and serve.




Pumpkin Muffins
The pure pumpkin puree in these muffins adds a healthy dose of beta-carotene. As a bonus, the combination of cinnamon, nutmeg, ginger and cloves will fill your kitchen with the aroma of steeping apple cider. Recipe courtesy of Ellie Krieger
 
 Ingredients

• Cooking spray
• 1 cup all-purpose flour
• 1 cup whole-grain pastry flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 3/4 cup packed dark brown sugar
• 3 tablespoons unsulphered molasses
• 1/4 cup canola oil
• 2 large eggs
• 1 cup canned pumpkin
• 1 teaspoon vanilla extract
• 3/4 cup lowfat buttermilk
• 1/4 cup raw, unsalted pumpkin seeds

Directions

Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.
In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.
Pour the batter into the prepared muffin pan and sprinkle with the pumpkin seeds. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.

by Toby Amidor in Healthy Recipes, October 4, 2014
Recipes from Food Network