healthy muffin recipes please:) - Mothering Forums

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#1 of 8 Old 03-20-2010, 01:08 AM - Thread Starter
 
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my son loves these "fruit, flax, fiber" muffins from whole foods-but they are super expensive and go bad fast. i would like something that doesnt use sugar-possible?

i would like to use fruit, coconut oil, some "healthy" flour, and other baking essentials are fine too...

any thoughts?
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#2 of 8 Old 03-20-2010, 02:24 AM
 
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I didn't read all the entries, but I just noticed there is a muffin recipe thread in the archives at the top of the page.

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#3 of 8 Old 03-20-2010, 08:48 PM
 
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Regarding the sugar, I have used agave syrup (low glycemic) in muffins and it works awesome.
I also sub at least half the oil in the recipe with apple sauce, but I have read you can sub it all.

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#4 of 8 Old 03-21-2010, 04:24 PM - Thread Starter
 
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blumooned-i must not be looking in the right place...where are the archives? i looked in the top recipe sticky-but no muffins. if you have a chance, can you direct me? thanks!
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#5 of 8 Old 03-21-2010, 04:26 PM - Thread Starter
 
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nevermind! found it! thanks again!
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#6 of 8 Old 03-23-2010, 12:03 PM
 
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Just wanted to add that Whole Foods has a lot of great muffin recipes on their website, and may have the exact one your son likes. I make their Morning Glory muffins and freeze them. A few seconds in the micro or a couple minutes in the oven to warm up, and they are great.
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#7 of 8 Old 03-23-2010, 02:11 PM
 
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I always sub ALL oil for applesauce. Never had a problem

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#8 of 8 Old 03-23-2010, 02:51 PM
 
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This is a double recipe (so you can freeze to have on hand) that makes at least 36 medium muffins. (When my kids were toddlers, I made a single recipe and used a mini-muffin tin.) You can play around with whatever veggies you want to slip in there, of course.

2 cups whole wheat flour
2 cups white flour
1/2 cup wheat germ
1/2 cup flax meal
1/2 cup sugar (more if you think necessary)
4 tsp baking powder
1/2 tsp salt

2 cups finely grated carrot
2 cups finely grated zucchini
4 eggs
2/3 cup oil
1 tsp vanilla
2 and 1/2 cups milk

1/2 cup raisins
1/2 cup chopped walnuts

Combine dry ingredients. Combine wet ingredients. Add raisins and walnuts. You may need to add extra milk, depending on the consistency you end up with and the add-ins you use.

Fill muffin cups about 1/2 full (I don't aim for these to be super large muffins.)

Bake about 20-23 minutes at 375. Let cool, then put in bags and freeze. One of these, frozen and put in a lunch box, will thaw perfectly by lunchtime.
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