Ultimate Healthy Muffin
A muffin that’s jammed packed with wholesome goodness. They contain no added sugar, are oil-free, and gluten free.
I have this incredible sweet tooth, but at the same time I am a health nut. So what am I to do? Throughout my entire adult life, I’ve been searching for that one treat that will satisfy my sweet cravings and at the same time still get all the health benefits.
I thought long and hard about this and have been experimenting with different variations. It’s fairly easy to make something taste good as long you load it full of sugar, butter and white flour, but these elements also cause obesity, diabetes, as well as other health conditions. I knew that I wanted to come up with something that didn’t have those basic (and deadly) ingredients for baking, but still have my desserts come out sweet, moist and fluffy.
Lo and behold, I came to create this…my ultimate healthy muffins which are jam packed with wholesome goodness. They are the perfect breakfast meal and/or snack. On days where I’m on the go, I feel comforted to know I can quickly grab one (or two, who am I kidding? three) of these to fuel my day.
These muffins are nutritiously dense and the best parts are they contain no added sugar, are oil-free, and gluten free. So, how did I manage to make something tasty but healthy at the same time?
Here’s the secret:
- Using ripe and overripe bananas. They are the superhero of whole-food baking. Bananas makes the muffin moist while adding natural sweetness.
- Adding apples. Apples are a good substitute for butter if you want to trim the calories and fat. They also give the muffin some added sweetness and fruity taste. Who doesn’t like the taste of apples in their muffins?
- Greek Yogurt. Its creaminess helps keep baked goods moist. In addition, its acidity helps activate baking soda, which makes for a fluffier and lighter muffin.
- Apple Cider Vinegar. Similar to Greek yogurt, its acidity helps to activate the baking soda.
- Rolled Oatmeal. Instead of using white flour, I opted for rolled oatmeal. Oatmeal is gluten free. The taste of the fruits in the recipe overpowers the taste of the oatmeal, so why not pick something healthier? Not that I mind the taste of oatmeal anyway.
- Flax seeds. They act as a good partial substitute for butter because of its high fat content. But unlike butter, they provide a good amount of protein, fiber and omega-3 fatty acids, in addition to being a rich in vitamins and minerals. One thing to note with flax seeds, you need to grind it or roast it order for the body to get more benefits from them. This breaks the seed coating making the nutrients easier to digest. Flax seeds also act as a binding agent in baking, so if you are vegan, these are a good substitute for eggs.
- Fresh blueberries. Don’t think I have much to say about blueberries, except for the fact that there is nothing quite like biting into a juicy blueberry inside a muffin. Baking blueberries concentrate the fruit’s sweetness and flavor.
- Semi Sweet Dark Chocolate Chip. Okay, I know what you are thinking. There’s sugar in chocolate chip. Yes, if you are on a strict no added-sugar diet, feel free to omit this ingredient. But if you’re not, this is an ingredient not to be missed. Many of my friends and family who have tried this muffin love how the chocolate chips just complements all the other flavors in this muffin.
Without further ado. Let’s get to it.
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
The Ultimate Healthy Muffin
- Prep time: 20 minutes
- Cook time: 30 minutes
- Total time: 50 minutes
- Serves: 12 People
Ingredients
Dry Ingredients
- 1 1/2 cup Rolled Oats, (not quick oats, they will turn too mushy and "glue" like)
- 1 tsp baking powder
- 1 tbsp baking soda
- 1 tbsp cinnamon
- 1 tbsp flaxseeds
- 1 tbsp chia seeds
- Pinch of salt
Wet Ingredients
- 2 medium sized bananas, ripe or over-ripped
- 1 apple, chopped in wedges (opt for sweet apples like honey crisp or fuji)
- 1/2 cup milk, any variation such as soy, almond, coconut, oat, etc. will work
- 1/2 cup Greek yogurt
- 1/4 cup apple cider vinegar
- 1 large egg
- 1/4 cup honey
Toppings
- 3/4 cup blueberries
- 1/2 cup semi-sweet dark chocolate chips
- 2 tbsp coconut shavings
Instructions
- 1)
Preheat oven to 350 degrees F
- 2)
Place oats, if using flax and/or chia seeds also place these in a high speed blender or processor until they are broken down and resemble flour
- 3)
Place oats, if using flax and/or chia seeds also place these in a high speed blender or processor until they are broken down and resemble flour
- 4)
In the same blender, combine all the wet ingredients except for the apple cider vinegar, blend until smooth. It will be very thick
- 5)
Add wet ingredients to dry ingredients and stir until well incorporated
- 6)
Incorporate the apple cider vinegar. You will see bubbles begin to form as the vinegar reacts with the baking soda. This will help the muffin rise and become lighter and fluffier
- 7)
Pour batter into cupcake molds
- 8)
Sprinkle blueberries, chocolate chip, and coconut shavings onto each muffin and then with a spoon push them down to partially submerge them into the batter
- 9)
Bake at 350 degrees F for 30 minutes
- 10)
Allow the muffins to cool slightly before serving
Notes
These muffins will last up to 2 days at room temperature. Be sure to refrigerate what you cannot finish in 2 days or else mold will begin to form.
I hope you’ll like this recipe and please if you make it, snap a pic and hashtag it #healthysuelutions – I’d love to see your creations on Instagram, Facebook, Twitter! Please stay in touch with me on Facebook, Twitter, Pinterest, and Instagram for all the latest updates.