Healthy Avocado Pineapple Muffins Recipes
HEALTHY AVOCADO PINEAPPLE MUFFINS
These healthy muffins would be a real treat to enjoy at breakfast, at lunch or on a coffee break. They are delicious served warm from the oven or freeze well. The avocado adds an extra-special touch. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Breakfast
Time 40m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 375º. In a large bowl, beat avocado until only small lumps remain. Add eggs, honey and oil; beat until blended. Stir in pineapple. In another bowl, whisk flour, salt, baking powder, baking soda and cinnamon. Add to avocado mixture; stir just until moistened. Fold in 1/2 cup pecans., Fill 12 greased or foil-lined muffin muffin cups; sprinkle tops with remaining 1/4 cup pecans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 208 calories, Fat 10g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 190mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
DELICIOUS PINEAPPLE MUFFINS
A moist muffin with a brown sugar and cinnamon topping.
Provided by ACPHIFER
Categories Bread Quick Bread Recipes Muffin Recipes
Time 45m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease and flour muffin pans, or line with paper liners.
- In a large bowl, stir together 2 cups flour, white sugar, baking powder and salt. Drain pineapple, reserving 1/4 cup juice. Make a well in the center of the dry ingredients, and pour in the reserved juice, egg, milk, and 1/4 cup melted butter. Mix just until blended.
- In a separate bowl, stir together the cinnamon, brown sugar, 1/2 cup flour, and 1/4 cup melted butter to make the topping.
- Spoon batter into muffin cups, then spoon crushed pineapple over the batter and sprinkle with the cinnamon topping.
- Bake for 30 minutes in the preheated oven, until a toothpick inserted in the crown of the muffin comes out clean.
Nutrition Facts : Calories 182.6 calories, Carbohydrate 28.6 g, Cholesterol 27.8 mg, Fat 6.5 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 3.9 g, Sodium 187.4 mg, Sugar 13.3 g
AVOCADO-BANANA-WALNUT MUFFINS
Great avocado muffins.
Provided by Donald C
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Cream together bananas and avocado in a mixing bowl using an electric mixer. Pour in eggs and milk; mix well.
- Whisk whole wheat flour, brown sugar, white sugar, baking soda, cinnamon, and salt together in a separate bowl.
- Pour flour mixture into banana mixture slowly and mix until incorporated. Add walnuts and mix for 1 minute.
- Divide batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
Nutrition Facts : Calories 210.8 calories, Carbohydrate 34.4 g, Cholesterol 31.8 mg, Fat 7.2 g, Fiber 4.4 g, Protein 5.4 g, SaturatedFat 1.1 g, Sodium 319.5 mg, Sugar 16 g
HEALTHY PINEAPPLE ZUCCHINI MUFFINS
I found a similar recipe on food.com #9350 and wanted to change it up a bit to make it healthier. The results were fantastic! Moist and full of flavor. These muffins are loved by my entire family including my super picky 4 year old.
Provided by MN Momma
Categories Quick Breads
Time 23m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Beat the egg, egg whites, oil, applesauce, sugar and vanilla until well combined.
- Stir in zucchini and pineapple.
- Combine dry ingredients and add to batter until just blended. Don't over mix.
- Stir in raisins.
- Pour batter into sprayed muffin tin.
- Bake for 13 minutes or until inserted toothpick comes out clean.
- Enjoy! These freeze well, if there are any left.
HEALTHY BANANA-PINEAPPLE MUFFINS
This is my own generic muffin recipe. Vary it by substituting different combinations of grated zucchini, carrot, or apple, and/or pumpkin puree, craisins or raisins totalling 2.5 to 3 cups of fruit; also substitute rolled oats or other whole grains for the nuts.
Provided by LindaS
Categories Quick Breads
Time 45m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Whisk first 4 ingredients until well blended.
- Stir in 5 dry ingredients just until moistened. Batter will be thick.
- Add bananas, pineapple, and nuts.
- Prepare muffin tin with non-stick cooking spray and flour or use paper liners. Spoon batter into muffin cups until they are full or slightly more.
- Bake at 350 degrees for 30 minutes, or until toothpick inserted in center of muffin comes out clean.
Nutrition Facts : Calories 388.3, Fat 18.9, SaturatedFat 1.5, Sodium 340.4, Carbohydrate 49.9, Fiber 2.4, Sugar 22.4, Protein 6.7
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