Thank you for attending our class on making healthy homemade muffins! We explored healthier ingredient options, demonstrated two nutritious muffin recipes, and discussed useful baking tips to help you create delicious and nutritious treats at home.

Key Takeaways and Next Steps

1. Benefits of Homemade Muffins

Store-bought muffins often contain high amounts of sugar, refined flour, and unhealthy fats, averaging around 500 calories per muffin.
Homemade muffins allow you to control ingredients, ensuring a healthier and more nutrient-dense option.

2. Healthier Flour Options

Whole wheat pastry flour is lighter than traditional whole wheat and provides the benefits of whole grains.
White whole wheat flour is a good alternative for those who find whole wheat too dense.
Gluten-free 1:1 flour blends are available for those with dietary restrictions, and adding Xanthan gum can help with texture.

3. Natural Sweeteners and Sugar Alternatives

Coconut sugar, honey, maple syrup, and unsweetened applesauce can be used to replace refined sugar.
Stevia and monk fruit sweeteners can also be used, but they may require recipe adjustments.
Reducing sugar in recipes can help adjust your palate to enjoy naturally sweetened treats.

4. Essential Muffin Baking Tips

Avoid overmixing the batter to prevent dense muffins; mix just until ingredients are combined.
Fill muffin cups about 3/4 full for best rise and texture.
Using silicone muffin liners or greasing with coconut oil can prevent sticking and make cleanup easier.
You can soak dried fruits in warm water before adding them to muffins for a softer texture and enhanced flavor.

5. Recipes We Covered

Whole Wheat Carrot Zucchini Muffins: A wholesome muffin with whole wheat flour, shredded vegetables, coconut sugar, and Greek yogurt for a moist and nutritious snack.
Chocolate Cherry Muffins: Made with whole wheat pastry flour, cocoa powder, mashed bananas, dried cherries (softened in hot water), and mini chocolate chips for a healthier indulgence.

Next Steps: Try These at Home!

Chocolate Cherry Muffins

Prep: 15 min. + standing

Bake: 15 min.

Yield: 1 dozen.

By Cindy Beberman

Ingredients

1 cup boiling water
2/3 cup dried tart cherries
1-1/2 cups whole wheat pastry flour
1/2 cup plus 1 tablespoon sugar
1/4 cup plus 3 tablespoons baking cocoa
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
2 large eggs, room temperature
1 cup mashed ripe banana (about 2 medium)
1/3 cup canola oil
1/4 cup 2% milk or unsweetened almond milk
2 teaspoons vanilla extract
1/2 cup chopped pecans

Directions

Preheat the oven to 350°. Pour boiling water over cherries in a small bowl; let stand for 15 minutes. Drain. Coarsely chop cherries; set aside.
In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, salt and cinnamon. In another bowl, whisk eggs, bananas, oil, milk and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in pecans and cherries.
Divide batter among 12 greased or paper-lined muffin cups. Bake until a toothpick inserted in the center comes out clean, 15-18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.

Fluffy Whole Wheat Carrot Zucchini Muffins

Healthy carrot zucchini muffins are naturally sweetened, perfectly moist, and delightfully fluffy. Made from whole grains, naturally sweetened, full of protein from yogurt, and loaded with 2 cups of veggies, these muffins are the perfect healthy breakfast, lunch boxes or a quick snack option.

Prep Time: 10 minutes mins

Cook Time: 22 minutes mins

Servings: 12 muffins

Author: Taesha Butler

Ingredients

1 cup grated zucchini
1 cup grated carrot
1½ cups whole wheat flour
⅓ cup coconut sugar or granulated sugar
1½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
3 large eggs
⅓ cup avocado oil or melted coconut oil or butter
2 teaspoon vanilla extract
½ cup plain yogurt
½ cup unsweetened applesauce can sub ripe mashed banana

Instructions

Preheat the oven to 375°F and grease or line a 12-cup muffin tin.
Place grated zucchini and carrots in the middle of a paper towel or clean dish cloth. Wrap it up and press to remove as much moisture as possible. Set aside.
In a large bowl, whisk together flour, coconut sugar, baking powder, baking soda, salt, cinnamon. Set aside.
In a medium bowl, whisk the egg, oil, vanilla, yogurt, and applesauce together until combined. Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined, being careful not to over mix. Batter will be thick.
Fold in drained zucchini and carrots. Again, don't over mix.
Portion the batter into prepared muffin tins, filling to the top.
Bake for 22 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
Remove from oven and allow to cool for at least 15 minutes before eating! They will firm up as they cool.
Allow them to cool completely before storing in fridge in an air-tight container for 5 days or in your freezer for months.