Tuesday, August 28, 2012

Healthy muffin recipe

I am looking for a muffin recipe that is healthy, yet substantial enough for breakfast on it's own, i.e., a guy's breakfast!


  1. Hi,
    I was just looking at the back of the ground flaxseed meal package and it has a recipe for muffins you might want to look at. It does call for 1 cup of brown sugar, but no butter. Contains raisins, shredded carrots and apples. I think I'm going to try it myself!

  2. Sounds like good starting point. Let me know how it turns out if you try it.

  3. Here's a cookie recipe that's healthier than any muffin you could ever find.

    They are my own flourless chocolate almond fruit cookies. They are divine. And full of real, healthy stuff. ;P I improvised with what I had on-hand, so I can't tell you exact amounts, but I just kept adding
    stuff until it suited my taste for texture - you can easily do the same. Nice thing is, there's little chemistry involved since they're flourless, so you really can't go wrong in the proportions. Every
    ingredient is good on it's own so It will be good no matter what. If you stick to one egg, it will make the right size for one batch (2 cookie sheets). These are rich; make them small.

    Preheat oven to 350.

    Get from Trader Joe's:

    - almond meal
    - big dark chocolate bar, the darker the better ;)
    - dried navel orange slices (you can also use fresh orange rind but I
    think dried are nicer for this b/c you get to use the whole slice not
    just the peel)
    - dried blueberries (but you can use any kind of semi-sweet dried fruit)

    Use a fork or spoon to combine the following in a bowl until it looks
    like crumbly cookie dough:
    - 1 egg
    - 1/2 the bag of almond meal
    - 1/2 cup to 1 cup oats
    - hot chocolate mix (provides your sweetener. alternatively, throw in
    a bunch of cocoa powder, the sweetener of your choice, and maybe some
    dried milk if you like)
    - cinnamon
    - sprinkle of baking soda
    - sprinkle of salt
    - sprinkle of love
    - a few cubes of butter, just below room temp

    Stir this all up without over-working it. Then add:

    - a bunch of roughly broken up chocolate
    - handful of nuts, any kind you have around - optional
    - handful of dried blueberries
    - 2-3 dried orange slices including peel - key ingredient! - cut them
    up into 1/2 inch strips using kitchen shears, avoiding the seeds in
    the center

    Stir it all up, spoon into small balls and put on a cookie sheet. Bake
    about 10-12 minutes or until they're as crispy as you like. These
    cookies don't contain much butter or sugar and no flour so they don't
    really fall, just use your own judgment.


    - Caneel Rosenthal

  4. Hey Tony,

    I am not sure if this will be substantial enough for a whole breakfast, but these are pretty good..maybe if you eat enough of them they will fill you up:)

    Morning Glory Muffins

    • Cooking spray
    • 1 cup whole wheat flour (about 4 3/4 ounces)
    • 1/2 cup all-purpose flour (about 2 1/4 ounces)
    • 1 cup regular oats
    • 3/4 cup packed brown sugar
    • 1 tablespoon wheat germ
    • 2 teaspoons baking soda
    • 1 tablespoon ground cinnamon
    • 1/4 teaspoon salt
    • 1/2 cup plain fat-free yogurt
    • 1 cup mashed ripe banana (about 2)
    • ½ cup apple butter
    • 1 large egg
    • 1 tablespoon almond extract
    • 3/4 cup chopped pecans
    • 1/2 cup dried cherries
    • ½ cup raisins
    • 1 ½ cups shredded carrot
    • 3 tablespoons ground flaxseed (about 2 tablespoons whole)

    • Preheat oven to 350°.
    • Place 18 muffin cups liners in muffin cups; coat liners with cooking spray.
    • Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of mixture. Combine yogurt, banana, and egg; add to flour mixture, stirring just until moist. Fold in dates, walnuts, and pineapple. Spoon batter into prepared muffin cups. Sprinkle evenly with flaxseed. Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.