Healthy Heart Muffins Recipes
HEART HEALTHY OATMEAL MUFFINS
"Hearty" and filling, these low fat breakfast muffins taste great without adding cholesterol or added oil to your diet. Muffins store great in a covered container in the refrigerator - just warm in the microwave. I have been experimenting with cooking low fat and low cholesterol recipes for my husband. Bake in a pre-heated 400 degree oven.
Provided by schmidtfam4
Categories Breakfast
Time 30m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 400 degrees Fahrenheit.
- Prepare standard sized muffin tins by spraying with a low fat cooking spray or line with muffin cups.
- In one large bowl, combine first five ingredients, mixing all dry ingredients well.
- Stir in raisins.
- In a separate bowl combine the following wet ingredients: egg substitute, applesauce, milk. Stir well.
- Pour wet ingredients into dry ingredients and stir until moistened. Do not over-mix muffin dough.
- Spoon into prepared muffin tins.
- Bake in a pre-heated 400 degree oven for 18-20 minutes or until muffins are lightly browned on top and a toothpick inserted into the center of a muffin is dry when removed.
Nutrition Facts : Calories 160.5, Fat 1.2, SaturatedFat 0.4, Cholesterol 2, Sodium 99.6, Carbohydrate 34.7, Fiber 1.3, Sugar 16, Protein 3.7
HEALTHY HEART MUFFINS
Make and share this Healthy Heart Muffins recipe from Food.com.
Provided by katew
Categories Breakfast
Time 30m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Beat egg whites lightly.
- add milk, yoghurt and apple sauce.
- In a separate bowl combine dry ingredients and dried fruit.
- Add liquid to dry ingredients, combine with care.
- Spoon into muffin tins.
- Bake 180 C for 20 minutes.
Nutrition Facts : Calories 182.2, Fat 1.2, SaturatedFat 0.4, Cholesterol 1.5, Sodium 134.9, Carbohydrate 39.1, Fiber 2.8, Sugar 11.4, Protein 6.5
HEARTY BREAKFAST MUFFINS
Healthy, hearty breakfast muffins. These have a lightly sweet flavor and lots of wholesome ingredients to get your day started. Moist, chewy, and not overly dense. Easily customizable! You can use any flavor of yogurt, but I prefer plain Greek yogurt. Customize with your favorite nuts or seeds, zucchini or squash, cooked sweet potato, raisins or cranberries, etc. Enjoy!
Provided by KatieTries2Cook
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 50m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
- Mix carrots, banana, zucchini, vegetable oil, yogurt, and eggs together until fully incorporated.
- Whisk flour and baking soda in a separate bowl. Mix brown sugar, oats, coconut, pecans, cherries, cinnamon, salt, and ginger into flour mixture until all ingredients are coated in flour. Stir wet ingredients into flour mixture until just combined. Scoop batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and edges are slightly brown, 17 to 22 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 227.3 calories, Carbohydrate 31.7 g, Cholesterol 31.3 mg, Fat 10.1 g, Fiber 3.9 g, Protein 4.5 g, SaturatedFat 2.2 g, Sodium 388.1 mg, Sugar 16.7 g
HEART HEALTHY MUFFINS
These muffins are made with Flaxseed meal and Soy milk. No added fats, and plenty of fiber. I make these muffins for the local coffee house. Can hardly keep up with the demand for these good tasting and good for you goodies.
Provided by Joan McKay
Categories Quick Breads
Time 40m
Yield 24 muffins
Number Of Ingredients 16
Steps:
- Mix together flour, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt (if desired), and cinnamon into a large bowl.
- Stir in carrots, apples, raisins (if desired), and nuts.
- Combine milk, beaten eggs, and vanilla.
- Pour liquid ingredients into dry ingredients.
- Stir until ingredients are moistened.
- Do Not over mix.
- Fill muffin cups 3/4 full.
- Bake at 350 degrees for 15-20 minutes.
Nutrition Facts : Calories 144, Fat 5.3, SaturatedFat 0.7, Cholesterol 15.5, Sodium 177.6, Carbohydrate 22.7, Fiber 3.2, Sugar 11.6, Protein 3.9
HEARTY MORNING MUFFINS
"These delicious muffins are loaded with goodies," writes Elaine Kauffman of Tofield, Alberta. "I got the recipe from our pastor's wife. We like them for Sunday breakfast, but it's a good idea to double the recipe and keep some in the freezer for brown-bag lunches during the week."
Provided by Taste of Home
Time 30m
Yield 1-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a bowl, combine flour, sugar, baking soda and cinnamon. Add the carrots, apricots, sunflower kernels, coconut and chocolate chips. Stir in the banana. Beat eggs, oil and vanilla; stir into carrot mixture just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° until a toothpick comes out clean, 18-22 minutes. Cool for 5 minutes; remove from pans to wire racks.
Nutrition Facts : Calories 265 calories, Fat 16g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 177mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 3g fiber), Protein 4g protein.
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