3 healthy muffins for breakfast Light muffin recipe

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Tools and Ingredients:

12-cup plain muffin buckets http://amzn.to/2x2thQA
Get Chia seeds gluten free: http://amzn.to/2hDN1mC
Oatmeal: http://amzn.to/2iFcikr
Treasure: http://amzn.to/2ziKeHk
Vanilla extract: http://amzn.to/2xBQEiH
Cinnamon powder: http://amzn.to/2wRJxD6

If you’re trying to eat a clean and healthy diet, muffins may be on your list of restrictions. The grocer’s packaged varieties are often made with white flour and contain boat quantities of sugar. In addition, a large three-inch treat has approx. 550 calories!

When you make your own baking, you can control sugar and add healthy ingredients, such as oatmeal, fresh berries and and fruits. Follow one of these delicious 3 healthy breakfast muffins below to get home-made treats that hold less than 150 calories per day. Piece so you can pamper yourself without dents.

Here are 3 healthy muffins for breakfast, light muffin recipe

1 Apple and banana gluten-free oat muffins 150 calories (6 servings)

These Apple Banana Oat Muffins are a super healthy you can enjoy them with milk or your morning coffee

INGREDIENTS (6 muffins)

1 cup oatmeal
1/4 chopped walnuts
1 teaspoon gluten-free baking powder
1 tsp chia seeds
1 egg
1/8 cup of yogurt
2 tablespoons vegetable oil
1/2 tsp ground cinnamon
1/2 teaspoon vanilla extract
1/8 1/4 cup honey 2 tbsp
1 apple, chopped
1 banana, mashed

In a large mixing bowl, combine oatmeal and walnuts, baking powder and chia seeds.
Add eggs, yogurt, oil, cinnamon, vanilla and honey in a separate small bowl and mix well.
Add wet mixture to the dry mixture and slowly fold in apples and bananas.
Preheat the oven to 350 ° F. Line a muffin pan with paper liners and fill until three-quarters full.
Bake for 20 to 25 minutes, or until a toothpick is inserted into the center of the muffin and comes out clean.
Let the muffins cool for 15 minutes. And server.

2 lemon raspberry muffins 140 calories (6 servings)

These lemon raspberry muffins – really delicious flavor. I have also used various fruits – blueberries and raspberries are our absolute favorites, but strawberries, peaches or cherries are also good – frozen or fresh. You can use any kind of yogurt without fruit at the bottom. Easy adaptation to what you have. Hope you enjoy it! ”

INGREDIENTS (6muffins)

1 tablespoon lemon foam
2 tablespoons honey
1/2 cup yogurt
2 tablespoons vegetable oil
1 egg
½ teaspoon vanilla extract
1 cup whole wheat flour
1 teaspoon baking powder
1/8 teaspoon salt
3/4 cup fresh raspberries

In a small bowl, combine lemon peel and honey and yogurt, oil, eggs and vanilla. And mix well.
Combine whole grain flour, baking powder, baking powder and salt in a large bowl. Add the yogurt mixture and fold until almost blended. Gently fold in the raspberries. Divide the dough among the muffin cups.
Bake the muffins until the edges and top are golden, 20 to 25 minutes. Let it cool in the pan for five minutes before turning it out on a wire rack. Serve warm.

3 banana and spinach muffins 140 calories (6 servings)

These banana and spinach muffins are gluten-free, refined sugar-free and dairy-free! They taste like a green smoothie, but in muffin form!

INGREDIENTS (makes 6 muffins)

2 bananas
Handful of spinach
4 strawberries
3/4 cup whole wheat flour
3 tablespoons honey
1 egg
1/8 cup vegetable oil
½ teaspoon baking powder
½ teaspoon cinnamon
1/8 teaspoon salt

Purify the bananas, spinach and strawberries in a blender.
In a large bowl, combine flour, honey, eggs, oil, baking powder, cinnamon and salt.
Pour the smoothie mixture into the bowl and mix well.
Put paper or silicone muffin cups in a muffin pan.
Pour the dough, filling each cup about three quarters full.
Bake for 20 to 25 minutes, or until an inserted toothpick comes out clean.
Let the muffins cool for 15 minutes and enjoy!

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