HEALTHY BLUEBERRY OATMEAL MUFFINS

These low calorie, low sugar, low fat muffins make a great breakast or snack at only 110 calories each.

Ingredients:

• 1 1/4 cups whole wheat flour 
• 1 1/4 cups oats
• 1 teaspoon baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 teaspoon cinnamon
• 1 cup unsweetened applesauce
• 1/2 cup low-fat buttermilk
• 1/2 cup firmly packed brown sugar
• 2 tablespoons canola oil
• 1 large egg, lightly beaten
• 3/4 cup fresh blueberries

Directions:

Preheat oven to 375 degrees.

In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist and fold in blueberries.

Fill 12 lined muffin cups and bake for 16-18 minutes.

Click here for a printable version of this recipe from Culinary Collage.

SWEET POTATO MUFFINS

This is a healthy muffin with amazing flavor!  

Ingredients:

• 1 cup baked sweet potato
• 2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 cup canola oil
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1 cup honey
• 1 (6 ounce) container vanilla yogurt

Directions:

Preheat oven to 400 degrees.

Bake sweet potato for 40 minutes or until soft enough to mash with fork.  When sweet potato cools, mash.

Reduce oven temperature to 350 degrees.

Mix together wet ingredients in one bowl.  In a separate bowl, whisk together dry ingredients.  Combine the wet and dry ingredients together stirring by hand just until all ingredients are wet.

Fill lined baking cups 3/4 full.  Bake for 15-18 minutes until golden brown.

Enjoy!

Click here for a printable version of this recipe from Culinary Collage.

CARROT PULP MUFFINS

This recipe makes a great breakfast and is one of my favorite healthy in between meal snacks.

Ingredients:

• 2/3 cup of vegetable oil
• 3/4 cup of honey or agave nectar
• 2 eggs
• 1-1 /2 cups of carrot pulp
• 1/2 cup all natural applesauce (no sugar added)
• 1-1 /2 cups of whole wheat flour
• 1 teaspoon of cinnamon
• 1 teaspoon of baking soda
• 1 teaspoon of sea salt (optional)
• 1/3 cup golden raisins
• 1/3 cup chopped walnuts
• 1/3 cup shredded coconut

Directions:

Preheat oven to 350 degrees.

Mix the oil and honey or agave together as well as you can, then add the eggs and mix again. Mix the carrot pulp and applesauce together and add to the remaining wet ingredients.  Add the dry ingredients and mix well.  Stir in the raisins, nuts and coconut.

Using a large cookies scoop, drop batter into greased baking cups or paper lined baking cups.  Bake for 30 minutes.

Click here for a printable version of this recipe from Culinary Collage.

WHOLE WHEAT MIXED BERRY MUFFINS

 This was my first attempt using agave nectar......yummy!

Ingredients:

• 1-1/2 cups King Arthur's white whole wheat flour
• 1/4 cup agave nectar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 large egg, lightly beaten
• 2/3 cup low fat milk
• 2 tablespoons melted butter
• 3/4 cup fresh or frozen berries
• 1/2 teaspoon grated lemon zest

Directions:

Preheat the oven 350. Lightly grease a muffin tin and set aside.

Mix the flours, baking powder, and salt medium bowl.

In another bowl, whisk beaten egg with the milk and butter, agave nectar and lemon zest. Pour these wet ingredients over the dry, then add the fruit. Fold until just combined.

Fill your muffin cups 3/4 of the way full. Bake for 15-20 minutes until a toothpick inserted in the middle of the muffin comes out clean. Cool slightly in the pan before removing to a cooling rack.

Click here for a printable version of this recipe from Culinary Collage.