How To "Healthify" Your Muffins

 

Muffins are easy to prepare and make a great snack or addition to a meal. Make a batch and freeze them in an airtight container so they are ready to go.

 

If you have a favorite muffin recipe and you want to make it “healthier,” switch to a whole grain and a whole sweetener. Spelt flour and quinoa flour are great for muffins. When using a whole grain, the fibre can make the muffin dry so add more water. Don’t add more of a liquid such as milk or juice that is already in the recipe. Extra water is best.

 

For a better alternative to white sugar, use organic sugar, sucanat, yellow or brown sugar, honey, maple syrup, or coconut sweetener. They all contain vitamins, minerals, and phytonutrients, which have been removed from white sugar. These alternative sweeteners also don’t contain the chemicals used to make white sugar white. A sweetener in a muffin plays an important role other than sweetness. It’s also a source of moisture and helps bind the ingredients in the muffin together.

 

Muffins are a balance of fat, sweetener, eggs or egg substitute, flour, salt, and either baking soda or baking powder. They will also have some type of liquid.

  1. The fat and sweetener are mixed together first.
  2. Then the eggs are added.
  3. The flour and other dry ingredients are then mixed together and added.
  4. Usually some type of liquid like milk or juice is added.
  5. The amount of liquid is dependent on what else is added to the muffins. If adding banana, pumpkin or apple, less liquid is needed.
  6. It’s all about balance to get the texture you desire. Don’t be afraid to experiment.

 

Other flavours can be added like spices, nuts, seeds, and dried fruits.

Vegan Version:

Replace the eggs with four teaspoons of ground chia seeds mixed with four tablespoons of water. Use coconut oil instead of butter.

 

Here's a yummy recipe for Banana Spelt Muffins!

 

Banana Spelt Muffins

Martine Chin
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Sides and Snacks
Servings 10

Ingredients
  

  • 1/2 cup butter or coconut oil cut into cubes
  • 1 cup sucanat or organic yellow brown sugar
  • 2 eggs
  • 2 overly-ripe bananas peeled
  • 2 cups whole spelt flour or 2quinoa flour for gluten-free
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 1/2 tsp apple cider vinegar
  • 1/4 cup milk of choice
  • 1 cup raw pecans chopped (optional)

Instructions
 

  • Preheat the oven to 325 degrees F.
  • Cream the butter or oil and sugar together in a mixer until the butter or oil is soft. Scrape the bowl.
  • Add the eggs and bananas and mix again.
  • Mix the flour, cinnamon, baking soda, and sea salt together in a separate bowl. Add to the mixer. Mix again.
  • Add the vinegar to the milk and add to the mixer along with the pecans. Mix again.
  • Scoop the muffin batter in a 12-cavity muffin tin that is lined with parchment muffin cups or greased with butter or coconut oil.
  • Bake for 20-25 minutes or until the muffin springs back when touched.

Notes

Note: Add fruits such as berries or peach or apple pieces for different flavours. One 14 oz (396 ml) can of pure pumpkin puree or two cored and grated Granny Smith apples can be used instead of the banana. Add the spices, nuts, or seeds that you like. It’s fun to experiment and create your own favourite muffins.
Vegan Version: Replace the eggs with four teaspoons of ground chia seeds mixed with four tablespoons of water. Use coconut oil instead of butter.
Tried this recipe?Mention @NourishingKnowledge or tag #nourishingknowledge!

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