Moist Mommy Muffins Recipe: A Healthier Muffin Recipe Full of Wholesome Ingredients by Jocelyn Mitchell
I know, the title of this healthy muffin recipe is ridiculous. It makes me laugh! But it warms my heart when my kids clamor for my “mommy muffins,” which are delicious and healthy at the same time!
Muffins can be a wonderful, portable snack food, but conventional, store-bought muffins are really not much better than cupcakes in terms of their nutritional content. In 2021, Amie Watson of the website Mashed wrote a disturbing exposé of the high levels of fat, sugar, sodium and calories in a typical muffin. But if you bake your own muffins, you can make sure they are a healthy and yummy snack.
My go-to muffin recipe is modified from Jane Massey’s bran-flax muffins on Allrecipes, where her recipe currently enjoys a 5-star rating from 600 plus reviews. I’ve been making these bran muffins for years, and they are a staple in my kids’ lunch boxes and snack plates. You can also serve them for dessert.
Once cooled, muffins may be frozen in a freezer-safe container or plastic bag, and individually defrosted on low microwave power for one minute for a tasty and healthy snack at any time. They probably keep well for more than a month in the freezer, but they are eaten too quickly in my household for me to say for sure!
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: Makes about 24
- 1 1/2 cups unbleached all-purpose flour
- 3/4 cup ground flax seed (I recommend freshly ground)
- 3/4 cup rolled (old-fashioned) oatmeal, freshly ground
- 1 cup brown sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 2 large eggs, beaten
- 1 cup milk (low-fat milk is fine)
- 2 tablespoons canola oil
- 1 teaspoon vanilla
Shredded Fruit and Vegetables (4 cups total)
- 1 medium carrot, peeled and shredded (1 cup total)
- 1 small zucchini, shredded (1 cup total)
- 2 red apples, peeled, cored and shredded (I like using Gala apples)
- 1/2 cup golden raisins
- 1 cup chopped nuts (optional)
Here's how to make it:
- Mix together the dry ingredients in a large bowl.
- In a separate small bowl, beat the two eggs well, then beat in the milk, oil and vanilla.
- Add the wet ingredients to the dry ingredients and mix thoroughly.
- Stir in the shredded fruits and vegetables as well as any optional add-ins.
- Fill two muffin pans lined with baking liners 2/3 full with batter in each cup.
- Bake in a preheated 350-degree F oven for about 20 minutes, checking for doneness at 15, as every oven is different. Remove the muffins and let cool on a rack.
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Related Products on Amazon We Think You May Like:
Muffin Tins $8 & Up
Oats $2 & Up
Flaxseed $4 & Up
Brown Sugar $2 & Up
Vanilla Extract $4 & Up
Ground Cinnamon $3 & Up
Golden Raisins $4 & Up
Unbleached Flour $3 & Up
Nuts $4 & Up
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