I have to confess to having a real soft spot for a muffin.  I am always trying to watch my waistline and counting those pesky calories, so it has taken me some time to find the perfect muffin that is both healthy and nutritious.  This is also true of ingredients and texture, not just the flavours.

For those of you unsure of what a muffin is, here is a description.  “A muffin is an individual sized quick bread product.  Muffins in America are similar to cupcakes in size and cooking methods.  These can come in both savory varieties, such as corn or cheese muffins, or sweet varieties such as blueberry or banana.” [Wikipedia.org]

Recipes for quick bread muffins are common in 19th-century American cookbooks.

It has become clear to me that you CAN bake a muffin, without compromising on either texture or flavour, giving you a healthy option for breakfast, brunch or as a snack.

Top tips

  1. Do not over-stir the ingredients as you do not want to create a dense and heavy muffin.  The texture should be light and fluffy with plenty of air bubbles.
  2. When using wet ingredients like fruit and vegetables, be mindful of water content as this can drastically change the batter mixture and the final texture of the bake.  Try and reduce the liquid by draining away as much of the liquid as possible.

Free-from healthy alternatives

You can go one step further and make a free-from muffin that will suit those coeliac disease sufferers (intolerance to wheat and gluten) and those who cannot eat dairy products.  Consider sheep’s, nut or soy milk and replace flour with ground almonds, rice flour, almond meal (ground almonds) or coconut flour.  One thing to note if using rice or coconut flour, they have different textures and moisture absorption, so you will need to experiment to get the balance right, otherwise you can end up with a very dry or dense texture.  Butter can be replaced with canola or rapeseed oil or certain nut butters, such as almond and peanut.

Below is the basic muffin mixture recipe.  Are you now looking for some inspiration with flavours to create your very own muffins?  You can search through my recipe database for different flavours, you can them here.

raspberry and almond muffins
Basic healthy muffin mixture
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Here I've created a basic and easy 'base' recipe for healthy (some call them skinny) muffins around 200cal per muffin. You can adapt this to be sweet or savoury and use whatever fruit or vegetables you wish. Eat these as a breakfast alternative, a healthy snack or something a little more indulgent.
Servings
12
Prep Time
20min
Cook Time
18-20min
Servings
12
Prep Time
20min
Cook Time
18-20min
raspberry and almond muffins
Basic healthy muffin mixture
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Here I've created a basic and easy 'base' recipe for healthy (some call them skinny) muffins around 200cal per muffin. You can adapt this to be sweet or savoury and use whatever fruit or vegetables you wish. Eat these as a breakfast alternative, a healthy snack or something a little more indulgent.
Servings
12
Prep Time
20min
Cook Time
18-20min
Servings
12
Prep Time
20min
Cook Time
18-20min
Ingredients
Servings:
Units:
Instructions
  1. Preheat the oven to 180C/160C fan/350F/Gas 4. Using a muffin tray, fill each with a paper case.
  2. Sift the flour, baking powder and baking soda (bicarb) into a large mixing bowl and then stir in the sugar. If you are making savoury muffins, add 1 teaspoon salt, replacing the sugar.
  3. In a separate bowl or measuring jug, whisk together the eggs, oil and yoghurt until you have the consistency of a smooth paste.
  4. Stirring slowly, add the yoghurt mixture into the dry ingredients until just combined (do not OVER STIR), as this will create a dense muffins.
  5. Now add your prepped ingredients for flavour, such as soft fruit, vegetables or dry flavours. Mix to only just combine.
  6. Using an ice cream scoop or tablespoon, fill each case equally. Using an ice cream scoop creates less mess and will give you the same about of mixture each time.
  7. Bake for about 18 minutes, or until golden brown. Leave to cool.
Recipe Notes

Whatever flavours you create, you need to use about 320g of fruit or vegetables.

You can create your own 'free-from' muffins by substituting the flour for rice flour or ground almonds.  Sugar can be substituted for stevia or xylitol, carb free and natural alternatives and suitable for diabetics with low GI levels.

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Nutrition Information

Amount Per Serving
Calories 218kcal
Fat
Saturated Fat
Sodium
Carbohydrates
Fibre
Sugars
Protein
9g
1g
152mg
27g
1g
9g
6g
14%
5%
6%
9%
4%
12%
* Percent Daily Values are based on a 2000 calorie diet.
Title Text
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Nutrition Information

Amount Per Serving
Calories 218kcal
Fat
Saturated Fat
Sodium
Carbohydrates
Fibre
Sugars
Protein
9g
1g
152mg
27g
1g
9g
6g
14%
5%
6%
9%
4%
12%
* Percent Daily Values are based on a 2000 calorie diet.
Title Text
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