Make breakfast muffins healthier?

jumbledideas

Making my own breakfast muffins, hoping for help to make them healthier. At the moment they are coming in at about 150 calories each which is fine, just wondering if they can be made healthier.

I'm a coeliac so hence the flour choice but I use:

Gluten free rolled oats.
Low fat milk.
Tsp malt vinegar.
Brown sugar.
Tritamyl white self raising flour.
Baking powder (gf).
Cinnamon.
One egg.
Very small amt butter-20g for the whole amount, I have tried without but they stick to the paper case. Taste okay though.
I use different things inside, sometimes plain, sometimes blueberries, apples, have used choc chip and raspberry etc.

Anyone any helpful suggestions?

Stench Blossoms

My breakfast muffins are completely different.

Eggs, peppers, rashers, onion, tomato and mushrooms. Thrown into muffin cases and put into the oven for 20mins.

So handy.

Sir Digby Chicken Caesar

1 egg per tin, or just make big mixture and dole out into tins?

got some ramekins I havent used yet and that sounds interesting

Stench Blossoms

Sir Digby Chicken Caesar wrote: »

1 egg per tin, or just make big mixture and dole out into tins?

got some ramekins I havent used yet and that sounds interesting

If you are talking to me then I use about 12 eggs for 6 muffins.

Sir Digby Chicken Caesar

but do you put all the ingredients into the tin, then pour in 2 eggs and give em a bit of a mix. or do you pour 12 eggs + assorted stuff into a bowl and then dole that mixture out into the tins

Stench Blossoms

Sir Digby Chicken Caesar wrote: »

do you pour 12 eggs + assorted stuff into a bowl and then dole that mixture out into the tins

This.

Mellor

Sir Digby Chicken Caesar wrote: »

but do you put all the ingredients into the tin, then pour in 2 eggs and give em a bit of a mix. or do you pour 12 eggs + assorted stuff into a bowl and then dole that mixture out into the tins

And I do it this way:

Line the muffin cases with a strip of bacon and bake for 15 mins
Soften your veg in the pan, I use onions, capsicum:pac: pepper, and sometimes broccolli. you can leave the veg out is you want too.
Throw in a spoon ful of your veg into each case. Crack an egg into each case. Bake until egg white is set,
Grate some cheese on top.

Should turn out something like this

jumbledideas

Definitely completely different; yours sound gorgeous but not sure about the health aspect! I need something that I can pre-make for a couple of mornings a week, and these are good because they can be frozen.

Mellor

jumbledideas wrote: »

Definitely completely different; yours sound gorgeous but not sure about the health aspect!

They are between 100 and 150 cals each and are very high in protein. Suitable for wheat-free, gluten free, dairy-free, low-carb and keto diets.

Stench Blossoms

jumbledideas wrote: »

Definitely completely different; yours sound gorgeous but not sure about the health aspect! I need something that I can pre-make for a couple of mornings a week, and these are good because they can be frozen.

Both are 'healthier' than your ones and can be pre-made for a couple of mornings a week.

If you just wanted to hear that your ones were great you've come to the wrong place :pac:

jumbledideas

Stench Blossoms wrote: »

Both are 'healthier' than your ones and can be pre-made for a couple of mornings a week.

If you just wanted to hear that your ones were great you've come to the wrong place :pac:

No, I didn't come on here to hear that my recipe is great. I actually came on to, hopefully, get a bit of help because I know that my recipe isn't great. I thought I might get some suggestions on substituting the butter with something else or, in particular, what I could substitute the white flour for- albeit that as I am a coeliac there are limitations. Or that someone might suggest adding in something that I hadn't thought of. I'm not a nutritionist and I've seen some posters here who are very knowledgeable.

Even though I'm not that informed, I am aware that breakfasts with egg/meat/veg are a good start to the day and I do often have scrambled eggs/turkey rashers/mushrooms etc for breakfast. But I like to mix it up too.

SunnyDub1

You will have to define what you mean by healthy?
Less calories, less fat, less carbs, more calories, more fat ????

To me they seem fine, minus the brown sugar and flour.

Not so much healthier but a few alternative ideas:
milk: maybe try coconut or unsweetened almond milk
Brown sugar: try stevia or any artificial sweetener
Butter: try coconut butter/oil instead maybe?

boogle

Ground almonds could make a tasty substitute for some of your flour. It will up the calorie count but very nutritious (good fats and all that). I'd throw in a squeeze of lemon juice and/or rind with that too.

Katgurl

Those egg muffins sound great! how long do they keep for? I am guessing they wouldn't freeze. so just chop up rashers (streaky bacon ok?), dice whatever veg & into cases with beaten eggs & seasoning? can I just use those cupcake holders?

Stench Blossoms

Mine keep for about 3 days.

And yes to everything else.

hardCopy

Here's my batch from last week:


These were made as finger food for a party, which meant I only got one! I'm going to do another batch on Monday to have for next week's breakfasts. These were quite cheesy, for breakfast I'll probably leave out the cheese.

Katgurl

I made the egg muffins yesterday, absolutely delicious and so simple! I used peppers, bacon, red onion but think I will try courgette next. I don't know why they never occurred to me, why would quiche even need crust?

j@utis

try googling: beetroot muffins paleo style. these are absolutely delicious and can be made without flour. I add one ripe banana for sweetness and reduce honey to one tablespoon.

last time I made these I didn't weight the ingredients exactly I calculated approx 1400kcal in the following ingredients:
300g cooked beets (1 vacuum pack)
1 banana
2 tbsp grated almonds, 3 tbsp coconut flour
3 eggs
2 tbsp cocoa powder + 2 squares of lindt 90%
50g butter/coconut oil - I used half and half
1tbsp of honey
1 small teaspoon of bicarbonate soda

I made 14 muffins out of this which would make one muffin 100kcal worth with healthy amounts of protein and fat in them.

MicraBoy

Brownies
1 large beet (cooked or canned)
1/2 cup black beans
2 tomatoes (fresh or canned)
3 tbsp cocoa powder
6 scoops chocolate whey protein
3/4 cup oat flour (grind whole oats in a food processor into flour if
you can) -> you could do this with your own recipe anyway
1/3 cup raspberries
1/2 tsp baking powder
1/2 tsp baking soda
1/4 cup non fat yogurt
Optional: powdered stevia or Splenda, to taste -> you could sub this for the brown sugar

Preheat oven to 175C. Blend all ingredients in a food processor until smooth. Pour into
muffin tray and bake for 13 to 15 minutes. Slightly under-cooking these will ensure they stay
moist.

Makes about 6 servings.
Per brownie:
Calories 307 | Total Fat 6 g | Carbohydrate 33 g | Dietary Fiber 8 g | Protein 16 g

MicraBoy

Stench Blossoms wrote: »

My breakfast muffins are completely different.

Eggs, peppers, rashers, onion, tomato and mushrooms. Thrown into muffin cases and put into the oven for 20mins.

So handy.

What proportions of veg do you use?

Stench Blossoms

I use one pepper, half an onion and 2 tomatoes usually.

belcampprisoner

http://www.katieheddleston.com/2013/01/30/muffin-mania-6-gluten-free-muffin-recipes/