Anyone want a healthy muffin recipe?

Buchanan0204 · 4 Apr 2013 at 01:49

I went on a search for a healthy muffin recipe, but they all seemed to contain butter or sugar of some variety, white flour etc.

After a bit of research and trial and error, I've came up with a cracking healthy muffin recipe that produces delicious, sweet, extremely light and fluffy muffins without the guilt.

These muffins won't spike your blood sugar or make you fat and come in at around 250 cals per muffin. I also wanted a complete meal as such, perfect for breakfast... With a combination of protein, carbs and fats.

They use wholemeal flour for slow release energy to keep you going, no ups and downs of white flour.

Anyway... For those that don't care (I'm guessing you do otherwise you would just eat regular muffins) here's the recipe.

150g decent wholemeal flour (I used Allinsons)
180ml skimmed milk
2tbsp flavourless vegetable oil (I used groundnut)
3-4 tbsp of organic natural peanut butter (make sure there's no added sugar)
3-4tbsp Agave (it's like honey, 100% natural but doesn't spike blood sugar the way honey does... Low GI but very sweet)
1.5tsp baking powder
Sprinkling of cinnamon

Weigh the flour into a bowl (don't bother with sifting it)
Pour milk in
Add other ingredients in any order
Mix, but don't beat it.
Spoon into muffin cases and bake for 20mins or so at 180c

Feel free to add mashed banana or frozen blueberries or raspberries for a fruity hit and different flavour.

Recipe makes 6 muffins.

They're ready when they spring back when you press the top. Finish them off with squeezing some agave over the top and an extra sprinkling of cinnamon if you wish.

These are suitable for diabetics.

Contains, no butter, sugar, eggs or white flour and yet still produce a decent muffin. Don't take my word for it, give it a go. You can get Agave in the supermarket. I used biona organic dark. If you can't get it. Just use Honey.

Hope you enjoy!

panthro · 4 Apr 2013 at 07:39

Like the sound of that, might give it a go

bliss · 4 Apr 2013 at 15:45

I'll give this a try on the weekend hopefully. Recently diagnosed with Reactive Hypoglycemia so most cakes are off the menu.

Buchanan0204 · 4 Apr 2013 at 18:39

bliss said:
I'll give this a try on the weekend hopefully. Recently diagnosed with Reactive Hypoglycemia so most cakes are off the menu.

Ah, glad it's going to proper use. Hope you enjoy.

Agave will be an excellent product for you. It's great to sweeten teas and other things to replace sugar basically.

This is the stuff I used in the muffins.
http://www.biona.co.uk/product-547-4.html

DB_SamX · 5 Apr 2013 at 00:30

One I found and liked the look of a couple of weeks ago, from http://fitlife.tv/breaking-bad-habit-1-breakfast/:

Oatmeal Muffins:

Raspberry-Oatmeal-Cookie-Muffins (1)

Calories for one: 107 Fat: 3g Cholesterol: 19mg Sodium: 121mg Fiber: 4g Sugars: 3g Carbs: 17g Protein: 4g

Ingredients:

3 mashed bananas (the more ripe the better)
1 cup of vanilla almond milk
2 eggs
1 tbsp Baking powder
3 cups (240g) Old Fashion or Rolled Oats
1 tsp vanilla extract
(you can add dried cranberries, walnuts or chocolate chips if you’re feeling crazy)

Directions:

Preheat oven to 375

Mix all ingredients and prepare your muffin pan

Divide batter into muffin cups, they should be just about filled

Bake 20-30 minutes. You will see the edges just starting to brown and will be firm to the touch.

Muffins might stick when hot but after cooling will come out of the tin easily.

Cool and enjoy or freeze them in bags and reheat in the morning for an out the door breakfast.

uv · 5 Apr 2013 at 11:42

Buchanan0204 said:
After a bit of research and trial and error, I've came up with a cracking healthy muffin recipe that produces delicious, sweet, extremely light and fluffy muffins without the guilt.

Made these last night, although I used coconut oil rather than veg oil as I don't have veg oil.

Maybe it was the coconut oil, but they didn't turn out that well at all - mine were stodgy rather than fluffy, and not very sweet at all.

quickshot89 · 5 Apr 2013 at 19:27

Buchanan0204 said:
These are suitable for diabetics.

I will give these a go and see how much my BG spikes after eating one.

See how suitable they are for me

Buchanan0204 · 5 Apr 2013 at 20:29

quickshot89 said:
I will give these a go and see how much my BG spikes after eating one.

See how suitable they are for me

That's a great idea and I would love to know the results. I'm not diabetic so it's not a problem for me as such. I just enjoy healthy eating.

manic111 · 5 Apr 2013 at 20:32

Oh nice, I'm going to have to give those a go!

Does anyone know any recipes for corn muffins? They probably aren't the most healthy things in the world, but I love them...

Buchanan0204 · 5 Apr 2013 at 20:33

uv said:
Made these last night, although I used coconut oil rather than veg oil as I don't have veg oil.

Maybe it was the coconut oil, but they didn't turn out that well at all - mine were stodgy rather than fluffy, and not very sweet at all.

Perhaps you beat the mixture? Unlike a traditional cake mix, where you would beat it to get air into it. You just fold this through really, enough to combine the ingredients.

Another possible reason was your baking powder or bicarb was old and lost it's rising properties?

Did they rise at all? How did the inside look compared to the pic in my first post?

Sorry to hear they didn't work out. I don't see how the coconut oil would cause any issues.

Buchanan0204 · 5 Apr 2013 at 20:34

manic111 said:
Oh nice, I'm going to have to give those a go!

Does anyone know any recipes for corn muffins? They probably aren't the most healthy things in the world, but I love them...

http://allrecipes.com/recipe/basic-corn-muffins/

Crowort · 7 Apr 2013 at 12:05

Buchanan0204 said:
Perhaps you beat the mixture? Unlike a traditional cake mix, where you would beat it to get air into it. You just fold this through really, enough to combine the ingredients.

Another possible reason was your baking powder or bicarb was old and lost it's rising properties?

Did they rise at all? How did the inside look compared to the pic in my first post?

Sorry to hear they didn't work out. I don't see how the coconut oil would cause any issues.

Worth noting that you need to start baking as soon as you can too. The bicarb is active as soon as it gets wet. The gas will escape if you don't get it in quickish.

They would be a good bit more diabetic friendly if you could replace some or all of the flour with ground almonds. I'm not an expert in doing the substitution just followed other people that have do it.

bliss · 7 Apr 2013 at 13:55

Not got around to making these just yet. Too many outdoor jobs getting in the way with the sudden burst of spring.

Infam0us · 7 Apr 2013 at 15:39

Looks good OP, will try next weekend

uv · 7 Apr 2013 at 18:29

Buchanan0204 said:
Another possible reason was your baking powder or bicarb was old and lost it's rising properties?

That's probably it - I think my baking powder is older than me

J-FRO · 8 Apr 2013 at 11:19

Interesting, Tropicana are using a new natural sweetener in their new Trop50 range. It's called stevia and I didn't take a liking to it if I'm honest.

How sweet is agave?

Razor-BladE · 13 Apr 2013 at 18:02

DB_SamX said:
One I found and liked the look of a couple of weeks ago, from http://fitlife.tv/breaking-bad-habit-1-breakfast/:

I made these a bit earlier. I'll get a photo of them up later.
I didn't use muffin cases but have a cupcake tray, so I used 2/3s of the ingredients and that made 12 (~90 calories each).

I'm not sure what I think of them.. They aren't too bad, but because of the oats, the texture is quite strange and tastes quite bland, other than the raspberries that I put in. I don't think I'd make them again though. Or I'd try it replacing the oats with either half-half white/wholemeal flour, or with almond flour.

Edit: The first batch I took out slightly early.