Ingredients

o o o o o o o o

4 eggs 1 cup of apple sauce 2 teaspoons of vanilla essence 2 teaspoons of cinnamon 2 teaspoon of mixed spice 1 teaspoon of baking powder 3 cups of rolled oats You choice of flavourings

Method1. Pre-heat your oven to 180 Celsius. 2. Mix the eggs, apple sauce and vanilla 3. Mix in the remaining ingredients 4. Share the mixture between 12 muffins 5. Bake for about 20 mins or until just starting to brown on top 6. Turn them around at ten minutes Here are some of my recommendations to include your healthy muffin recipe for flavouring. I usually choose two and mix it up each time so I'm almost always having a different flavour every time I cook them; Fruit - apple, orange, banana, apricot, peach, plumb, pineapple, mango, cherry, rock melon, carrot, (any you can think of) Berries - blueberry, strawberry, blackberry, raspberry, boysenberry, (fresh or frozen) Nuts - walnuts, almonds, poppy seeds, pine nuts, coconut, cashew macadamia (beware of the fat content of nuts. If you want to keep the calorie count down use essence instead) Other - instant coffee, sultanas, dates prunes, extra cinnamon, chocolate (try to choose the healthy ones!) So how good is this healthy muffin recipe? This is the nutritional information from the base recipe. I have not taken into account the extra flavours you will out in them so be careful. For example cup of chopped walnuts will add an extra 32 calories per muffin, where as half a cup of stewed apple will only add 3 calories per muffin. Nutrition Facts
Serving Size 57.5g Calories Amount Per Serving 110

Total Fat Saturated Fat Cholesterol Sodium Total Carbohydrates Dietary Fibre Sugars Protein

2.8g 0.7g 62mg 31mg 16.9g 2.4g 2.4g 4.6g

So why is this healthy muffin recipe so good for us?

I have taken out the high GI, processed, system clogging, white flour that wreaks havoc on our blood sugar and insulin levels that make it harder for our bodies to burn fat and have replaced it with low GI plain 100% wholegrain rolled oats. Or as I like to call them, The Super Food! So now your hunger is satisfied for a lot longer without taking in extra calories and the fat burning process isnt impeded. I replaced the calorie dense nutrition poor, artery clogging, fatty butter with yummy, healthy, nutritious, 100% apple sauce so it binds, stays moist and also makes this recipe low fat. It also helps if you use cupcake liner instead of greasing or oiling the muffin tins. And something you have probably noticed in this healthy muffin recipe is it is low sugar because there is none! Why not you ask? Because you dont need it in the first place! There is plenty of flavour in the ingredients we have already added. You dont need the extremely high GI, mood swinging, tooth decaying, evil sugar

So get in the kitchen and use the healthy muffin recipe. The kids will love them, you can now have guilt free snacks and best of all, the only washing up is one spoon, one bowl and a muffin tin! How good is that! Work harder, Work smarter Kieran Sernig

Nutritional Info Servings Per Recipe: 18 Amount Per Serving Calories: 127.7 Total Fat: 2.1 g Cholesterol: 0.0 mg Sodium: 149.0 mg Total Carbs: 30.2 g Dietary Fiber: 3.7 g Protein: 3.3 g

View full nutritional breakdown of Chef Meg's Zucchini Muffins calories by ingredient Report Inappropriate Recipe Chef Meg's Zucchini Muffins Submitted by: CHEF_MEG

This is a great recipe for summer, when you have a surplus of zucchini in the garden. Double or triple the batch and freeze them for quick and healthy breakfasts. This is a great recipe for summer, when you have a surplus of zucchini in the garden. Double or triple the batch and freeze them for quick and healthy breakfasts.

Minutes to Prepare: 7 Minutes to Cook: 20 Number of Servings: 18

Ingredients 1 1/2 c zucchini, grated 1 1/2 c rolled oats (not instant) 1 1/2 c whole wheat flour 2 t baking soda 2 t cream of tartar 1 1/2 t cinnamon 1/4 t nutmeg 1/2 c honey 1/4 c pineapple juice concentrate 1 t vanilla 3/4 c applesauce, unsweetened 8 oz crushed pineapple, drained 2 egg whites 6 dried apricots, finely chopped 1/4 c pecans, chopped 2 T flax meal

Directions Preheat oven to 325 degrees Fahrenheit. Coat two muffin pans with nonstick cooking spray. Grate zucchini and place in paper towels or cotton cloth; squeeze to remove moisture. In a mixing bowl combine oats, flour, baking soda, cream of tartar, and spices. In a separate bowl combine honey, applesauce, drained pineapple, apricots, vanilla, and pineapple juice. Stir in egg whites. Combine the wet mixture with the dry; stir only until combined. Portion out 18 muffins in the prepared tins. Combine pecans with flax meal; top each muffin with 1/2 teaspoon of mixture. Bake for 20 minutes. Number of Servings: 18

Chef Meg's Sweet Potato Tarts

Try these light and low-fat personal pies for dessert during the fall. They're a great substitute for pumpkin pie or sweet potato casserole. Try these light and low-fat personal pies for dessert during the fall. They're a great substitute for pumpkin pie or sweet potato casserole. Minutes to Prepare: 5 Minutes to Cook: 20 Number of Servings: 12

Ingredients
8 oz phyllo dough, thawed 2 c sweet potato, steamed or roasted, flesh only 1/2 c dark brown sugar 1/2 t salt 1/2 t pumpkin pie spice mix, plus additional 1/2 t for dusting 1/4 c low-fat evaporated milk 1 t vanilla 1/2 c egg substitute or 2 egg whites 1/2 c fat free whipped topping

Directions
Preheat oven to 350 degrees. Spray 24 mini muffin cups with nonstick cooking spray. Remove phyllo dough from packaging. Slice into 1 inch strips, then cut each strip into 2 inch segments. Using 3 layers at a time, fill the cups, spraying cooking spray between each layer. Repeat process three times. Remove skin from sweet potatoes and allow to cool to room temperature. Place sweet potatoes, sugar, spice mix, milk, and vanilla in the bowl of a food processor. Blend until smooth. Add eggs and blend just to incorporate. Fill cups to the top of the muffin pan. Bake 18-20 minutes, until custard is set and pastry starts to brown. Once cooled, top with 1 teaspoon of fat-free whipped topping and a dusting of pumpkin pie spice mix.

Makes 12 servings (two tarts per serving). Number of Servings: 12

Nutritional Info Servings Per Recipe: 12 Amount Per Serving Calories: 151.1 Total Fat: 2.0 g Cholesterol: 1.7 mg Sodium: 221.9 mg Total Carbs: 29.8 g Dietary Fiber: 1.7 g Protein: 3.3 g

best banana oatmeal health cookie

healthy banana oatmeal cookie that tasted like banana bread healthy banana oatmeal cookie that tasted like banana bread Minutes to Prepare: 10 Minutes to Cook: 15 Number of Servings: 16

Ingredients
.5 cup whole wheat flour .5 cup white flour 1/4 tsp salt 1/4 tsp cinnamon 1/2 tsp baking powder 1/2 tsp baking soda 1/2 cup butter 1/2 cup brown sugar 1/4 cup white sugar 1/2 tbsp vanilla 1.5 tbsp milk 1 large egg 2.5 cups instant oats 1/3 cup combined oat bran and wheat bran (optional) 2 mashed banana chocolate chips squirt of honey

Directions
measure and mix together dry ingredients blend wet ingredients combine if batter is to wet add more oats, if to dry add more milk use ice cream scoop so cookies are all the same size bake at 350 for 15 mins Number of Servings: 16

Low-Cal Carrot Banana Muffins

Ingredients
2 eggs, beaten 1 c. pre-sweetened applesauce 1/4 c. soy milk (original or vanilla) 1/2 c. orange juice 1-2 medium bananas, mashed 2 c. carrots, grated 1/2 c. brown sugar 3 T. flaxseed, ground 2 T. protein powder 1 t. cinnamon 1 1/2 t. baking soda 1 1/2 t. baking powder 1 3/4 c. flour 1/4 tsp salt

Directions
Preheat oven to 350 degrees. Combine all wet ingredients in a mixing bowl and mix until blended. Mixture may be lumpy (because of bananas). Add dry ingredients and mix until well combined. Line a muffin tin with paper cups or lightly spray with non-stick cooking spray. Spoon batter into holes, filling about 3/4 full. Bake for 15 - 20 minutes until tops are firm and browned. Makes 24 muffins. Suggestions: For sweeter muffins, increase brown sugar or substitute with honey. For 'lighter' muffins, reduce banana or use 2 egg whites (beaten) in place of the 2 eggs. Number of Servings: 24

Banana Blueberry Muffins

These nutritious, delicious muffins have been a family favourite for years and are full of fibre and whole grains. Ready in 35 minutes

Ingredients
Serves: 12

1 cup buttermilk 90g wheat bran 1 large egg 155g dark brown soft sugar 5 tablespoons vegetable or olive oil 1 ripe banana, mashed 1/2 teaspoon vanilla essence 90g wholemeal flour 60g rolled oats or oat bran 1 teaspoon bicarbonate of soda 1 teaspoon baking powder 60g chopped walnuts 125g blueberries

Preparation method
Prep: 15 minutes | Cook: 20 minutes 1. Preheat oven to 200 C . Grease 12 muffin pans or line with paper muffin cups. 2. In a medium bowl, mix buttermilk with wheat bran. In another bowl, beat together egg, sugar, oil, banana and vanilla essence. 3. In a large bowl, stir together flour, oats, bicarbonate of soda and baking powder. Stir buttermilk mixture and egg mixture into flour mixture until flour is just moistened. Stir in walnuts and blueberries. Spoon batter evenly between muffin pans 4. Bake in preheated oven for 20 minutes, or cooked when tested with a skewer.

Lemon-Cranberry Muffins

1 dozen muffins Active Time: 25 minutes Total Time: 1 hour

1/2 cup plus 2 tablespoons sugar, divided 3/4 cup nonfat plain yogurt 1/3 cup canola oil 1 large egg 3 teaspoons freshly grated lemon zest, divided 2 tablespoons lemon juice 1 teaspoon vanilla extract 1 1/2 cups white whole-wheat flour (see Note) 1/2 cup cornmeal, preferably medium or fine stone-ground 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups cranberries, fresh or frozen (thawed), coarsely chopped (see Tip)

Preparation 1. Preheat oven to 400F. Coat 12 (1/2-cup) muffin cups with cooking spray or line with paper liners. 2. Whisk 1/2 cup sugar, yogurt, oil, egg, 2 teaspoons lemon zest, lemon juice and vanilla in a medium bowl.

3. Whisk flour, cornmeal, baking powder, baking soda and salt in a large bowl. Add the yogurt mixture and fold until almost blended. Gently fold in cranberries. Divide the batter among the muffin cups. Combine the remaining 2 tablespoons sugar and remaining l teaspoon lemon zest in a small bowl. Sprinkle evenly over the tops of the muffins. 4. Bake the muffins until golden brown and they spring back lightly to the touch, 20 to 25 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes before serving. Tips & Notes

Make Ahead Tip: Individually wrap in plastic and freeze in a freezer bag for up to 1 month. To reheat frozen muffins, remove plastic, wrap muffin in a paper towel and microwave on High for 30 to 60 seconds. | Equipment: Muffin tin with 12 (1/2-cup) cups Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer. Tip: To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped

Nutrition

Per muffin: 187 calories; 7 g fat ( 1 g sat , 4 g mono ); 18 mg cholesterol; 29 g carbohydrates; 10 g added sugars; 4 g protein; 3 g fiber; 255 mg sodium; 96 mg potassium. Carbohydrate Servings: 2 Exchanges: 1 starch, 1 carbohydrate (other), 1 fat

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