Healthy Sideline Snacks – Muffins

Blueberry Ginger Muffins

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • ½  cup granulated sugar
  • 1 tbsp finely grated fresh ginger
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 egg
  • ½ cup applesauce
  • 1 cup plain yogurt, preferably 2%
  • 1/3 cup safflower oil
  • 1 cup blueberries
  • Directions
  • Preheat oven to 375F. Lightly spray a mini muffin pan with oil, or line with paper liners.
  • Stir flours with sugar, grated ginger, baking powder, cinnamon, baking soda and salt in a large bowl. Whisk egg with yogurt, applesauce and oil in a medium bowl. Stir egg mixture into flour mixture, just until combined. Batter will be very thick. Stir in blueberries. Spoon into muffin cups.
  • Bake in centre of oven until golden and a cake tester inserted in centre of a muffin comes out clean, 15-20 min. Cool muffins in tin for 10 min. Remove to a cooling rack to cool completely. Store in an airtight container at room temperature for up to 2 days, or freeze up to 1 month.

Apple and Granola Muffins

Ingredients

  • 1 cup low-fat yogurt
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • ½  cup whole-wheat flour
  • 1 cup granola
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup finely diced apples

Directions

  • Preheat oven to 375F. Grease a mini muffin pan with oil or line with paper liners. In a large bowl, whisk together yogurt, brown sugar, oil, eggs and vanilla until blended. In another bowl, mix together all-purpose flour, whole-wheat flour, baking powder and baking soda. Add flour mixture to egg mixture and stir just until evenly blended.
  • Spoon batter into prepared muffin pan, filling each cup nearly to the top. Place in oven and bake for 15 to 20, until lightly browned and a toothpick poked into the middle of a muffin comes out clean.

Good Grain Muffin

Ingredients

  • 1/2 cup oat flour
  • 1/2 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs
  • 1/2 cup canola oil
  • 3/4 cup buttermilk
  • 1 cup berries, chopped fruit, nuts or chocolate chips

Instructions

  • Preheat oven to 350F. Line a mini muffin pan with paper liners, and set aside.
  • In a bowl, whisk together ½ cup each oat flour, whole wheat flour and all-purpose flour, 1 tsp baking powder, and ½ tsp each baking soda, cinnamon and salt. Add ¼ cup each white and packed light brown sugar. Whisk to combine.
  • In another bowl, whisk together 2 large eggs, ½ cup canola oil and ¾ cup buttermilk (shake well before measuring).
  • Pour wet ingredients over dry ingredients, and stir until just combined. Stir in 1 cup of your favourite add-in: berries, chopped fruit, nuts or chocolate chips. Divide among prepared muffin cups.
  • Bake for 15-20 min or until muffins are golden at the edges and a cake tester comes out clean. Allow to cool in pan for 10 min, then turn out on a rack to cool completely. 

Banana, Carrot and Raisin Muffin

Ingredients

  • 1 cup quick-cooking rolled oats
  • 3/4 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1/2 cup brown sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 egg
  • 1 ripe banana, cut into chunks
  • 1/3 cup milk
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 medium carrot, shredded
  • 1/2 cup raisins or dried cranberries or finely diced apples

Directions

  • Preheat oven to 400F. Grease a mini muffin pan with oil or line with paper cups.
  • Stir together oats, all-purpose flour, whole wheat flour, brown sugar, baking powder and baking soda in a large bowl.
  • In a medium bowl, blend together egg, banana, milk, oil and vanilla with an immersion blender until smooth.
  • Add the banana mixture to the flour mixture and stir just until combined. Add shredded carrots and raisins or apples, and mix well, making sure there are no pockets of unmixed flour. The batter will be thick and lumpy.
  • Spoon batter into prepared muffin pan, filling cups just to the top. Bake for 15 to 20 min, or until muffins are lightly browned and a toothpick inserted into the middle comes out clean.

Chocolate Zucchini Muffins

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • ½  cup granulated sugar
  • ½ cup applesauce
  • 1/2 cup milk
  • 1/4 cup  canola oil
  • 1 cup grated zucchini, excess liquid squeezed out

Instructions

  • PREHEAT oven to 375F.  Grease a mini muffin pan with oil or line with paper cups.
  • STIR flour with cocoa powder, baking powder, baking soda and salt in a medium bowl.
  • BEAT eggs with sugar, milk, applesauce and canola oil in a large bowl until combined.
  • STIR in flour mixture, then zucchini. Scoop batter into a mini muffin pan. Bake until a cake tester inserted into centre comes out clean, about 15-20 min. Cool muffins in pan.

Mini Carrot Muffins

Ingredients

  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 tbsp orange zest
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 1-1/4 cups buttermilk
  • 1/2 cup brown sugar
  • 1/3 cup canola oil
  • 1 tsp vanilla
  • 1 cup grated carrots

Directions

  • Preheat oven to 375F. Spray a mini 24-cup muffin tin with oil.
  • Whisk flours with orange zest, baking powder, baking soda and salt in a medium bowl. Beat eggs in a large bowl. Beat in buttermilk, brown sugar, oil and vanilla until smooth. Stir in flour mixture, then carrots. (Don’t over-mix). Divide batter among prepared muffin cups.
  • Bake in centre of oven until a cake tester inserted into centre of muffin comes out clean, about 15 min.