Yummy Healthy Muffin Recipes

Chandi Schwab
I am not really a muffin or pastry girl, but there is something comforting on a crisp fall or cold winter day, and healthy sweet bread or muffins call my name. A lot of people like them for breakfast, but I like them for an evening snack, either way they are yummy:0)And you don't need to feel guilty. It is a great way to cure your night time sweet tooth right?



Zucchini Yogurt Multi grain Muffins
1 cups all-purpose flour
1/2 cp milled flax seed
3/4 cup whole wheat flour
3/4 cup quick oats
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3 eggs
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
1 cup plain yogurt
1 cup white sugar
3/4 cup honey
2 teaspoons vanilla extract
1 cup shredded zucchini
1 cup shredded carrots

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 muffin cups.
In a bowl, sift together the all-purpose flour,flaxseed, whole wheat flour, oats, salt, baking powder, baking soda, cinnamon, and nutmeg. In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar, honey, and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots, pecans, and raisins. Scoop into the prepared muffin cups.
Bake 18 to 20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.



Carrot and Banana Muffins
1 cup raisins
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1 cup oat bran
1/2 cup toasted wheat germ
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
4 large egg whites
1 cup packed brown sugar, or 1/2 cup Splenda Sugar Blend for Baking
1 cup mashed bananas, (2 medium bananas)
1/2 cup low-fat milk
1/4 cup canola oil
1 teaspoon vanilla extract
2 cups shredded carrots, (4 medium carrots)

Directions
1.Preheat oven to 400°F. Coat 18 standard-size (2 1/2-inch) muffin cups with cooking spray.
2.Place raisins in a small bowl and cover with hot water; let soak for 5 minutes. Drain and set aside.
3.Whisk whole-wheat flour, all-purpose flour, oat bran, wheat germ, baking powder, baking soda, salt, cinnamon and allspice in a large mixing bowl.
4.Whisk egg whites in a medium bowl until frothy. Add brown sugar (or Splenda) and whisk until it has dissolved. Mix in bananas, milk, oil and vanilla.
5.Make a well in the center of the dry ingredients. Add the wet ingredients; stir with a rubber spatula until just combined. Gently stir in carrots and the drained raisins. Scoop the batter into the prepared pan and sprinkle with nuts.
6.Bake the muffins until the tops spring back when touched lightly, 15 to 20 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.