Move over cupcakes and muffins — the versatile muffin tin has some new finger foods to bake. From pepperoni pizza puffs to chicken cordon bleu wonton poppers, these cute, bite-size dishes from the Circle of Moms Cookbook are a hit with kids and grown-ups alike.
While making another one of my favorite smoothies, seeing a bunch of ripe bananas in the kitchen gave me the urge to bake some banana bread. Then a light went off — why not combine a smoothie recipe with banana bread to make banana smoothie muffins?
Made with pureed banana, spinach, and strawberries, these muffins came out even more deliciously sweet and moist than anticipated. Skeptics might be turned off by the greenish hue, but just like green eggs and ham, "try them, try them," and this might become your new favorite banana bread recipe.
From Jenny Sugar, POPSUGAR Fitness
Recipe Notes
These muffins taste best freshly baked, with the edges slightly crispy. Store leftovers in an airtight container.
Ingredients
3 ripe bananas
2 cups packed baby spinach
8 strawberries
1 1/2 cups whole wheat flour
3/4 cup sugar
1 egg
1/4 cup canola oil
1 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon salt
Directions
Makes 14 muffins. Here's the nutritional information for one muffin.
Source: Calorie Count
Ever wonder how professional bakers turn out perfectly portioned cookies, cupcakes, and muffins time and time again? It's not magic, nor does it require years of professional training. Rather, many rely on a simple tool: a spring-loaded ice cream scoop, otherwise known as a disher. Think of a disher as a measuring cup or spoon and silicone spatula in one handy package. All one needs to do is utilize an appropriately sized disher for the task at hand, fill it to the brim, and use it's spring-loaded metal band to scrape out the contents into a waiting muffin tin (for cupcakes and muffins) or onto a baking sheet (for cookies).
Why you should care: Not only do evenly sized baked goods look more appealing, but they'll bake up evenly as they'll all be the same size and cook at the same rate.
Our top pick: Norpro's set of small, medium, and large dishers
Chia seeds are a great source of protein, fiber, calcium, and omega-3s and have been shown to help some individuals with weight loss. They're also an easy ingredient to throw into a baking recipe, like these gluten-free blueberry muffins.
Adapted from The Dr. Oz Show
Recipe Notes
If you are not familiar with xanthan gum, it's used in this recipe to keep the muffins moist. If you opt for wheat flour, this is one ingredient you can skip.
Ingredients
1 tablespoon chia seeds
1 1/2 cups gluten-free baking flour
1 teaspoon xanthan gum
2 teaspoons baking soda
1/2 teaspoon salt
1 cup sweet potato puree
1 cup unsweetened applesauce
2 egg whites
1/2 cup agave syrup
2 teaspoons lemon juice
1 teaspoon lemon zest
1 tablespoon vanilla extract
1/2 cup blueberries
Directions
Serves 12.
Whip up some sweet and healthy mini muffins that are perfect for afternoon snacking. Your child will love getting in the kitchen and helping to make these adorable mini muffins, getting them excited about trying new things and learning culinary skills. Along with filling oats and tangy yogurt, these muffins also have pops of chocolaty goodness, making them your tot's new favorite treat.
As a food enthusiast growing up in Texas, it was blueberry muffins for breakfast and cornbread for dinner. I always wondered what would happen if the two collided — which is why I created this a rich, buttery cornbread muffin oozing with fresh blueberries. It's subtly sweet and surprisingly light on the palate. With a sour pungency from the Greek yogurt and a bright, floral flavor from the lemon zest and honey, the flavors are perfectly balanced and complex, making this one delightful love child of two Texan quick bread recipes. Try the cornbread muffin recipe here.
Invite your child into the kitchen to make these quick and easy muffins that have a hidden sweet treat. Instead of topping the flavorful mini cakes with frosting, it's tucked inside. Along with capturing the flavor of Fall, the muffins are low in sugar and fat and packed with antioxidants and dietary fiber thanks to healthy pumpkin puree. Bring your tot to your baking station, and he will learn culinary basics while whipping up these flavorful Fall treats that are perfect for snacking or taking to any Autumn celebration.
Mornings can be crazy, but starting the day off right with a healthy breakfast is essential. Instead of filling the family up with sugary-sweet store-bought breakfast baked goods, these homemade muffins are quick and easy. And they are packed with healthy protein-filled peanut butter and potassium-rich bananas, working together to create a sweet and healthy breakfast muffin or snack. Turn a slow afternoon into a baking adventure with your lil one so the next day the whole family can enjoy an on-the-run breakfast that will leave tummies full and have brains boosted for the day.
Over the weekend, there's nothing better than baking up some tasty treats — especially when they've been given a healthy twist. Whether you love cookies, brownies, or muffins, the latest batch of recipes from the FitSugar Healthy Recipe community group will definitely satisfy a sweet tooth!
No-Bake Trail Mix Cookies
OK, this recipe is a total win, because you don't even have to turn on the oven — perfect for those hot Summer days! Made from only five ingredients, these gluten-free, vegan cookies contain quinoa, making them a protein powerhouse.
Dark Chocolate Brownies
These might not be low-cal, but they are rich in antioxidants and fiber and contain much less sugar and fat than you'd find in a traditional brownie recipe. There's also black beans hidden in them — which you won't even taste! — so let's hear it for the extra protein boost.
Wait — there's more! Check out some delicious-tasting coconut muffins and Paleo banana bread after the break!
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