Healthy Breakfast Bread Or Muffins Recipes
HEALTHY BREAKFAST BREAD (OR MUFFINS)
Chock full of healthy ingredients. If you like your muffins a little sweeter, use the optional crumb topping. These will not rise a whole bunch.
Provided by MsBindy
Categories Quick Breads
Time 55m
Yield 12 muffins
Number Of Ingredients 18
Steps:
- Preheat oven to 375°F
- Take your quick-cook barley and grind it, using either a blender or a grain mill. It will come out finer with a mill, but a blender works fine as well.
- Put the ground barley in the warmed milk while you assemble the remainder of the batter.
- Combine flour, brown sugar, baking powder, backing soda, cinnamon and salt. Set aside.
- In a large bowl, lightly beat the eggs, add the melted butter, and the milk/barley mixture.
- Combine in the dry ingredients until just mixed.
- Mix in the grated carrots and apples.
- Fold in the pecans and raisins.
- For the optional topping, mix together all the ingredients until coarse crumbs form.
- Pour the batter into either a greased loaf pan or muffin tins.
- If desired, sprinkle on the crumb topping.
- Bake muffins for about 25 minutes, and the bread for about 35-40 minutes.
Nutrition Facts : Calories 324.3, Fat 18, SaturatedFat 7.3, Cholesterol 62.8, Sodium 340.6, Carbohydrate 37.8, Fiber 3.8, Sugar 15.8, Protein 5.5
HEALTHY BANANA BREAD MUFFINS
A banana bread muffin so light, fluffy and tender, you'd never guess it's made with mostly whole-wheat flour. Using very ripe bananas keeps the muffins moist and minimizes the amount of sugar you add.
Provided by Food Network Kitchen
Time 1h20m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a 12-cup muffin pan with paper liners. Whisk together the whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt in a medium bowl.
- Whisk together the coconut oil, brown sugar, maple syrup, vanilla and egg whites in a separate medium bowl until well combined. Stir in the mashed banana. Add the dry ingredients to the wet and stir until combined. Stir in the chopped walnuts if using.
- Fill the lined muffin cups about three-quarters of the way with the batter (a generous 1/4 cup in each; see Cook's Note). Bake on the center rack until a cake tester or toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Let cool 10 minutes, then remove the muffins to a wire rack to cool completely.
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