Healthy muffin recipe

What a beautiful day to know more about healthy muffin recipes to enhance your daily routine with healthy desserts. follow the following lines and know more about it.

Firstly we will begin with bananas muffins, which is healthy and have low calories:

The components

A cup of white or brown flour, plain or ground oats
0.25 tablespoon baking powder
1 small spoon of soda
A small spoonful of cinnamon or nutmeg or both together, as desired. I put cinnamon
0.25 teaspoon salt
2 bananas are flat
1 egg
2 tablespoons of melted butter, and if coconut is available if no butter is used, only
3 pieces of dates cut into small pieces, or substitute a quarter cup of honey or maple syrup
A tablespoon of optional peanut butter is the step I put with it and it comes out well

The recipe

We put them in cardboard cups, and if there are cupcake molds we put them in, but we don’t have much time to put the mixture in cups or molds, because inside the oven it will swell a little And if we love, before we put them in the oven, we put raisins or pieces of dates on top, or not, according to what we want And put in the oven, at 180 degrees for 15 to 20 minutes, and each one according to the oven he has You are healthy and a thousand here, Lord, on your heart, I hope you like it

Change shape with a cup of coffee without sugar.

The second recipe

The second recipe is Healthy muffin cake, nutritious desserts rich in healthy nutritional ingredients, which makes it an excellent breakfast meal that provides the body with energy, as it is a beautiful cleanser and delicious with a wide variety of materials such as raisins, carrots, apples, orange juice, walnuts, cinnamon, ginger, and honey.

Ingredients

2 cups of whole wheat flour
2 teaspoons of bicarbonate of soda
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon of salt
⅓ cup of ground flaxseeds.
my choice ½ cup unsalted walnuts, chopped 3 large eggs
Half a cup of brown sugar
A quarter of a cup of honey
⅓ cup of vegetable oil
⅓ cup of soft apple puree
1 teaspoon orange peel
¼ cup of orange or pineapple juice
1 teaspoon of vanilla extract
½ cup of raisins, soaked in hot water for 10 minutes
2 cups of shredded carrots 1
cup of grated apple

How to prepare

Prepare the oven at a temperature of 218 C, spray a 12-cup muffin tray with light oil, and also sprinkle the muffin paper. This recipe makes 16 cup muffins. So prepare another one in the same way. In a large bowl, mix flour, baking soda, cinnamon, ginger, salt, flax, and walnuts until combined, and set aside.

In a medium bowl, mix eggs, brown sugar, honey, oil, apple puree, orange peel, orange juice, and vanilla until combined. Pour the wet ingredients over the dry ingredients, stir several times, then add the raisins, carrots, and apples. Mix them gently until they are just combined and there are no lumps of flour left.

Spoon the dough into the cups until they are full. Bake for 5 minutes at 218°C, place in the oven and reduce heat to 177°C, and bake for an additional 18 minutes or until a fork inserted into the center comes out clean. The total baking time for these muffins in the oven is about 23 – 24 minutes, more or less. Allow the muffins to cool for 10 minutes on the trays. Then transfer them to the net to cool until serving time.

The third recip to make a salty vegetable muffin

A salty muffin with vegetables is a healthy and delicious breakfast and has a beautiful shape, and therefore your children will love it very much. Its preparation is easy, as the eggs are mixed with any type of vegetables you have at home, then the mixture is placed in a muffin pan and in the oven until it is cooked and then served, so it will be ready within a quarter of an hour.

Ingredients

4 eggs
½ teaspoon salt
¼ teaspoon black pepper
¼ cup finely chopped tomato
1 finely chopped onion
½ green bell pepper, sliced
1 hot green pepper sliced
1 piece of shredded carrot
1 tablespoon chopped parsley or cilantro
¼ cup shredded mozzarella
2 tablespoons corn

How to prepare Put the eggs, salt and black pepper in a bowl and mix well. Add the vegetables, i.e. tomatoes, onions, green and hot peppers, carrots, parsley, mozzarella grate and corn, and whisk with a hand whisk until the ingredients are well mixed.

Grease a muffin tin with oil and distribute the muffin mixture in it, then put it in the oven at 180 degrees for 10-15 minutes until the eggs are cooked. Take out the muffins from the oven and they are ready to be served.

The last recipeto make lemon and raspberry muffins

Muffin with lemon and berries Lemon and raspberry muffins are delicious desserts that can be baked in leaf-shaped molds, or on a tray of traditional muffin cups, after brushing them with special small paper.

Ingredients

¼ cup of cake flour
A quarter of a cup of sugar
1 teaspoon fresh wild thyme
Half a teaspoon of baking powder
Half a teaspoon of salt
6 tablespoons cold unsalted butter, cut into cubes
1 large egg yolk

Muffin Ingredients

1 cup + 2 tablespoons of white flour
1 cup cake flour
1 teaspoon baking powder
¾ teaspoon of bicarbonate of soda
1 teaspoon coarse salt
½ cup unsalted butter, at room temperature
1 cup of sugar
2 large eggs
1 teaspoon of vanilla extract
1 cup of milk
2 tablespoons lemon peel, finely grated
1 and a half cups of berries, fresh, frozen, or dried, sliced lengthwise
1 teaspoon wild thyme, fresh, minced

How to prepare To prepare the crumble Mix first 5 ingredients in a medium bowl. Add butter and, using your fingers, rub until pea-sized clumps form. Add egg yolks, stirring to evenly distribute and form wet clumps (the mixture should look like pebbles and sand). Freeze them for at least an hour.

To prepare the muffin:

Prepare the oven at 165 C. If you are preparing the perfect size muffin, line 16 cups with its small paper. Mix 1 cup of the white flour and the next 4 ingredients in a small bowl and, using a mixer, beat the butter until light and creamy, about 2 minutes.

Add the sugar and continue beating until well combined, for another 2-3 minutes. Mix eggs and vanilla in a small bowl to combine, gradually beating them with the butter mixture, continuing to beat until fluffy and light, 3-4 minutes. Mix the milk and lemon peel in a small bowl, gradually beat them with the butter mixture, add the dry ingredients, and beat until just combined (do not over mix).

Stir the raspberries, thyme and 2 tablespoons of flour into another small bowl, fold them into the dough, gently mashing the berries slightly to let some of their juice drain. Spoon the batter into about 2/3 of a large cup, or divide it between prepared muffin tins. Place 2 tablespoons of the crumb mixture on top of each large muffin, or 1 tablespoon per small muffin. Bake until browned or until a fork inserted into the center comes out clean, about 50 minutes for large muffins and 40 minutes for perfect sized muffins.