Health nuts - show me your muffins!
I am looking for a super-healthy muffin recipe. I don't mind if it's a little dense and "tastes healthy" - I'm not looking for an inviting breakfast, but on-the-go fuel. I'm very active and need snacks for the backpack, but find today's high-tech bars (Power, Luna, Clif et al.) too sweet and chemical-y. I've discovered that homemade muffins, individually wrapped and frozen, fit the bill perfectly. Throw one in the bag, and they are thawed in time for an afternoon snack!
So I've been experimenting with recipes. I'm looking for low- or no-fat, high-fiber/multigrain, inviting to fruits and nuts and amenable to freezing. I can substitute applesauce for the fat in traditional muffin recipes, but I'd love to make something a little more creative!
I've had a lot of success making variations on a pumpkin bread (Joy of Cooking recipe). I bake it in loaf pans, but it could also be baked in muffin form. Various purees can be substituted for the pumpkin - applesauce, shreaded carrots, steamed and pureed sweet potatoes. I generally use half white whole wheat flour, and split the other half among wheat and oat brans and ground nuts (almonds). I cut the sugar in half. The last batch I left out the fat (canola oil), and didn't notice a difference. Dried fruit and nuts can be added in all kinds of variations. Raisins and chopped walnuts are perhaps the obvious choice, but dates, dried apricots, or dried apples also work. This bread also takes a variety of spices - including the usual pumpkin pie ones.
I make this one and variations of it:
The fat comes from pb and egg, but you could use two egg whites, if you want. I've also used steel cut oatmeal, soaked in skim or soy milk, for an hour or so, instead of regular oatmeal and then put it in a food processor to make it finer. Substitute white whole wheat or regular whole wheat flour. I don't use maple powder but do add vanilla. It's low in sugar, too. I wouldn't say it's "super-healthy" but healthy enough and tastes good.
I've also made these cookies, with the pb and raisins, it's like peanut butter and jelly. I cut the sugar, too.
Both are okay, tastewise, healthy tasting. Not something I'd make for Thanksgiving dessert or anything like that but great for a quick healthy breakfast or snack.
i've been on the same trek. so far i've tried wholegrain blueberry muffins with applesauce which became bluuberry-apple muffins because i used a strong tasting organic applesauce. was still good and very moist for days.
I also made pumpkin muffins from that one vegan vengeance book and subbed that same strong tasting applesauce for the oil. again got pumpkin apple muffins but the spices kind of mask it and it was pretty good. in fact i had 4 this morning.
for the next batch i will add some toasted pecans and toasted oatmeal and i'll tell you how it goes.
Here's one from an earlier post:
The following recipe is good and a bit healthier with the substitution of whole wheat pastry flour, butter instead of margarine (shudder) and slightly less honey/molasses than the amount of sugar listed, (mostly honey with just a bit of molasses to give the brown sugar flavor without the sugar edge). The brown sugar is okay, too, if you prefer: