Easy & Delicious Muffin Recipes (& they are waistline-friendly!)

I'm constantly trying to find ways to make things easier on myself, so when it comes to making sure I'm sticking to a healthy diet, and I know I'm going to need something quick or that I can just grab on-the-go - that's where my love for muffins comes in handy. Muffins tend to get a bad rep because, well, most muffins you find at your local coffee shop or diner ain't exactly waistline-friendly. But here are a few waistline-friendly muffin recipes, so we can still get our muffin-fix, but without the guilt!

WARNING: I do not have the prettiest of pictures here, as my main goal is the nutrition factor rather than the photography. But they are super delicious, I promise! Also, I promise I am working on the photography thing.

Blueberry Muffins

Recipe Yields 6 servings (1 serving= 2 muffins)

Recipe Yields 6 servings (1 serving= 2 muffins)

 

Ingredients:

2 ½ cups Oats (Quick or Rolled, dry measure)

9 Whole Eggs

¼ cup Unsweetened Vanilla Almond Milk

¼ cup Unsweetened Applesauce

1 tsp Baking Powder

3 Packets Stevia

1 ½ cups Blueberries

½ cup Chopped Walnuts

Directions:

  1. Grease muffin pan with Pam. Preheat oven to 375°F.

  2. Blend oats, eggs, milk, applesauce, stevia, baking powder, and half of the blueberries in a blender until smooth.

  3. Transfer to bowl.

  4. Stir in remaining blueberries and nuts (optional). Make sure oats are blended in evenly to avoid clumps.

  5. Divide mixture evenly into muffin tins, either with liners or spray with PAM (Recipe makes 12 standard sized muffins).

  6. Bake about 20-25 minutes or until a toothpick comes out clean.

  7. Let cool.

  8. Store in fridge for a longer shelf life.

Tip: Serve with 1/2 tbsp coconut oil spread as "butter".

YUM!

YUM!

Veggie Meatloaf Muffins

Recipe Yields 6 servings (1 serving= 2 muffins)

Recipe Yields 6 servings (1 serving= 2 muffins)

Ingredients:

1 ½ lb (raw measure) Lean Ground Turkey or Beef (93/7)

½ cup Oats (Quick or Rolled, dry measure)

6 tbsp Dried Minced Onion

6 tbsp Tomato Paste or Ketchup (optional: plus 6 tbsp extra for topping)

6 tbsp Unsweetened Almond Milk or Skim Milk

¾ cup Diced Veggies of Choice (celery, carrots, onions, peppers, mushrooms)

2 tsp Garlic Powder

1 tsp Sea Salt

1 tsp Black Pepper

Optional: 2 tbsp finely chopped parsley

Directions:

  1. Preheat Oven to 350°F.
  2. Mix all ingredients together well in a large bowl.
  3. Divide mixture evenly into muffin tins, either with liners or spray with PAM (Recipe makes 12 standard sized muffins). 
  4. Bake muffins in the Oven for about 25 minutes. Tops will be slightly browned. (Check temperature, *165°F+ internal temperature).
  5. Optional: About 10 minutes in, spread a little of the extra 6 tbsp tomato paste on top of each of the muffins. Sprinkle with parsley. Put back in the oven and bake for the time remaining.

 

Chunky Monkey Muffins

Recipe Yields 6 servings (1 serving= 2 muffins)

Recipe Yields 6 servings (1 serving= 2 muffins)

Ingredients:

2 Scoops Chocolate Whey Protein (Recommended Evogen Isoject Chocolate Peanut Butter)

1 1/3 cups Oats (quick or rolled, dry measure)

½ cup Egg Whites (4 egg whites)

2 whole Eggs

¼ cup Peanut Butter

¼ cup Unsweetened Applesauce

2 Medium Bananas

Directions:

  1. Preheat Oven to 400°F.

  2. Put all ingredients in a blender. Blend well until smooth.

  3. Line muffin pan with liners or spray with PAM.

  4. Divide mixture evenly into muffin tins (fill about ¾ to top, recipe makes 12 standard sized muffins).

  5. Bake muffins in the Oven for about 20 - 30 minutes. Tops will be slightly browned and toothpick will come out clean.

  6. Let cool.

  7. Store in fridge for a longer shelf life.

Banana Walnut Muffins

Recipe Yields 6 servings (1 serving= 2 muffins

Recipe Yields 6 servings (1 serving= 2 muffins

Ingredients:

1 ½ cups Oats (Quick or Rolled, dry measure)

9 Whole Eggs

¼ cup Unsweetened Vanilla Almond Milk

¼ cup Unsweetened Applesauce

1 tsp Baking Powder

3 Packets Stevia

6 ounce Banana (About 1 ½ medium)

½ cup Chopped Walnuts (optional)

Directions:

  1. Grease muffin pan with Pam. Preheat oven to 375°F.

  2. Blend all ingredients except the walnuts in a blender until smooth.

  3. Transfer to bowl.

  4. Stir in walnuts (optional).

  5. Divide mixture evenly into muffin tins, either with liners or spray with PAM (Recipe makes 12 standard sized muffins).

  6. Bake about 20-25 minutes or until a toothpick comes out clean.

  7. Let cool.

  8. Store in fridge for a longer shelf life.

Give them a try and be sure to let me know what you think!

 

Best,

Jessica

Nutrition, RecipesJessica DoliasRecipes, Nutrition, Muffins, Healthy, Quick, Easy, Tasty, Healthy Muffins, FitComment