March 25, 2012

Naturally Sweetened, Healthy Muffins

Posted by Laura
Happy Spring!

I must preface this with saying 2 things about these muffins:
They are not really sweet. There is no sugar in them (other than fruit), so they're quite mild when it comes to flavor...which brings me to my next point -----> They sort of have the consistency of cardboard.


They are so healthy. It all started with me feeling the need to eat healthy(ish) carbs. Since carbs are my favorite things in the world (give me a big bagel with a side of fettechini alfredo and I am good to go), I end up eating a LOT of white flour and white sugar each day. Now, we all know that white flour and white sugar is not good for us (thank you Dr. Atkins), and that it is good to ration it out to keep up with a healthy lifestyle.

Let me say one more thing about these muffins. They have been approved my moms around the world. My sister-in-law (Holly) lives and breathes healthy food (figuratively, not literally - that would be just weird). My nephew Connor is now 1 years old and has had a pretty healthy upbringing so far. This recipe comes from her finagling her way through her own cupboards and using ingredients on hand.

The way these muffins are made are, in a nut shell, winged. The basic idea is that you use 50/50 wet vs dry ingredients. Here is a quick diagram of what I mean by that:

Here is the formula I concocted:

Dry Ingredients:
2 cups whole wheat flour (good source of calcium, iron, and fiber)
1/2 tsp salt
1 tsp baking soda
1 tbsp wheat germ (good source of protein, iron, octacsanol, omega-3, B vitamins, Vitamin E, and fiber)
1 tsp cinnamon (great source of manganese, fiber, iron, and also acts as a natural preservative)

Wet Ingredients:
2 medium, ripe bananas- mashed (Vitamin B6, vitamin C, manganese, and potassium)
1 cup unsweetened applesauce (good source of fiber and vitamin c)
1/2 cup milk (calcium)
pureed pumpkin (excellent source of vitamin A)
pureed carrots (good source of vitamin A, fiber, antioxidants)

  1. Preheat the oven to 325 deg F
  2. In a bowl, combine dry ingredients. In a separate bowl, combine wet ingredients.
  3. Combine dry and wet ingredients and mix thoroughly.
  4. Pour into a greased muffin pan and bake for 20 minutes. The muffins are ready when a sharp knife inserted into the middle comes out clean.

Dry ingredients = 2 1/4 cups

Wet ingredients = 2 1/4 cups

Mix with a spoon

Scoop into muffin tin


1 comment:

  1. These seem right up my alley! I prefer less sweet muffins. They're a great breakfast item or anytime snack. Thanks for the recipe!