Vegan Spelt Blueberry Muffins
In this show i make some Spelt flour Blueberry Muffins. Hope you enjoy
In this show i make some Spelt flour Blueberry Muffins. Hope you enjoy
Now that the holidays are past and we are about to enter a new year, it seems many of us are determined to diet or eat healthier in the coming year. With the world-wide economic crisis we are in, many may think they will not be able to eat healthier because they are cutting back on their food budgets. With the stress families are under, now is the time to improve your eating habits. It is important to stay healthy during these rougher times. You can start by making small changes. Try these healthy muffin recipes for breakfast or a light lunch. Pair them with some fresh fruit (buy seasonal fruits to save money) and you have a healthy meal. And remember, huge muffins don’t fit into your healthier eating or diet plan. By making your own muffins, you can make them in mini-muffin tins or only fill your regular muffin tins half full. You will have a healthier portion size.
Whole-wheat banana muffins
5 medium-ripe bananas
2 cups whole-wheat flour
1/2 tsp salt
3 tsp baking powder
2 tbsp honey
1/4 cup milk
2 tbsp melted butter
1 egg
Peel bananas and mash with a fork. Set aside. In a large bowl, mix together the flour, salt, and baking powder. Set dry ingredients aside. Add the remaining ingredients to the bananas and mix thoroughly. Add banana mixture to the flour mixture. Grease 12 muffins cups and divide mixture evenly into the muffin cups. Bake at 400 degrees for about 20 minutes or until done.
Healthy bran muffins
1/4 cup unsweetened applesauce
1/4 cup egg substitute
1 1/2 cups low-fat buttermilk
3 tbsp canola or olive oil
2 tsp vanilla extract
1/8 tsp salt
1/4 cup instant low-fat dry milk
3/4 cup SPLENDA granular
1 cup wheat bran, divided
1 1/2 cups all-purpose flour
1 1/2 tsp baking soda
1 tsp ground cinnamon
2 tbsp flaxseeds
2 tbsp raisins
Preheat oven to 350 degrees. Line muffin cups with paper baking liners. Blend applesauce, egg substitute, buttermilk, oil, vanilla, salt, dry milk, and SPLENDA together in a large mixing bowl, using a wire whisk. Reserve 2 tablespoons wheat bran and set aside. Add remaining wheat bran, flour, baking soda and cinnamon to mixture in large mixing bowl. Stir well. Mix in flaxseeds and raisins. Fill muffin cups 1/2 to 2/3 full of batter. Top each with a sprinkle of the reserved wheat bran. Bake 20-25 minutes or until toothpick inserted in center comes out clean.
Enjoy!
For more of Linda’s recipes and diabetic information, visit her website at http://diabeticenjoyingfood.squarespace.com
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Vegan Bakery ofrece delicias veganas, una alternativa saludable, amigable con el medio ambiente y solidaria con los animales, ya que no contiene ningun ingrediente ni producto de origen animal y además son orgánicos y saludables
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im making pumpkin muffins. the recipe i have is healthy except i want to put a topping on them (i guess theyre cupcakes now lol). I want to use a somewhat healthy topping to put on the cupcakes/muffins. any suggestions? and which would b healthier, cream cheese frosting or the cheesecake spread?
I am getting over the stomach flu, 2 days ago i had super awful diarrhea but i havent had any since. 36 hours ago i had the worst stomachache ever. The next day i felt lots better and ate toast and noodles with chicken, sorbet, etc. This morning im feeling almost normal, i ate an english muffin with cherry jam/margarine and some more sorbet and i was wondering could i drink lemon iced tea? Also why do i not want to drink water when im sick??
Team Muffin VS Team Bannana
NOT THAT WAY JOKER! i am making muffins. so thats why i asked. But its apple muffins tho