Best Power Muffins Recipes

POWER MUFFINS: BLUEBERRY+OATMEAL+YOGURT=POWER RECIPE - (4.2/5)

Steps:

• 1.Heat oven to 350°. 2.Coat muffin tin with cooking spray or liners. 3.Combine flour, sugar, oats, baking powder, baking soda and salt in a bowl. 4.Combine yogurt, eggs, butter, and vanilla in a second bowl. 5.Fold yogurt mixture into dry mixture; stir to combine completely. 6.Gently fold in blueberries. 7.Spoon into muffin tins. 8.Bake until top is golden and springs back when you gently touch it, 20-25 minutes.

GREEN POWER MUFFINS

Steps:

• Preheat oven to 350 degrees F and line 12 muffin cups with paper liners.
• Puree Almond Breeze almondmilk, banana, and spinach in a blender until very smooth. Mix sugar and butter in a large bowl until light and fluffy. Stir in egg and extract, then add Breeze mixture, stirring until incorporated.
• Stir together flour, baking powder, and salt and add to the bowl, stirring very lightly. Spoon equal amounts of the batter into muffin cups.
• Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Let cool, then store in a covered container with a loose fitting lid.

POWER MUFFINS

Steps:

• Mix all the dry ingredients together, then add wet ingredients, stir well and put in greased muffin pans.
• SPRINKLE WITH CINNAMON AND BAKE AT 400 FOR FIFTEEN MINUTES.

POWER PUMPKIN PROTEIN MUFFINS (3PM'S)

Steps:

• 1. Preheat the oven to 350 degrees. 2. Line muffin pans or spray them with non-stick cooking spray. 3. Blend all of the ingredients together until mixture is smooth. 4. Divide mixture among muffins tins and place into the pre-heated oven. 5. Bake for 15-20 minutes, or until tops are golden brown. Note: The batter is very moist so a toothpick may not come out clean but they are baked! 6. Cool muffins in tins. 7. Store extras in the refrigerator after they fully cool.

TODDLER POWER MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a mini muffin tin.
• Combine all-purpose flour, whole wheat flour, wheat germ, pumpkin seeds, baking powder, baking soda, and salt in a bowl.
• Mash bananas in a separate bowl. Mix in oil, egg, honey, and vanilla extract. Pour into the flour mixture. Stir batter until just combined. Pour into the prepared tin.
• Bake in the preheated oven until tops spring back when lightly pressed, about 12 minutes. Let cool in the pan, about 5 minutes. Transfer to a cooling rack.

PROTEIN POWER MUFFINS!

Steps:

• Mix wet and dry ingredients seperately, then combine.
• Bake in preheated oven at 400 degrees for about 20 minutes.
• Cool before eatting.

POWER BRAN MUFFINS

Steps:

• Preheat the oven to 375°F. Line 12 muffin cups with paper liners.
• In a bowl, combine the raisins, wheat bran, soy milk, agave nectar, canola oil, and eggs and let sit for 10 minutes. In a another bowl, combine the flour, wheat germ, flaxseeds, baking powder, baking soda, cinnamon, and salt. Combine the two mixtures until incorporated. Spoon the batter into the prepared muffin cups and bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

BLUEBERRY POWER MUFFINS

Steps:

• Heat oven to 350°. Coat muffin tin with cooking spray or liners. Combine flour, sugar, oats, baking powder, baking soda and salt in a bowl. Combine yogurt, eggs, butter, and vanilla in a second bowl. Fold yogurt mixture into dry mixture; stir to combine completely. Gently fold in blueberries. Spoon into muffin tins. Bake until top is golden and springs back when you gently touch it, 20-25 minutes.

POWER MUFFINS

Steps:

• Preheat oven to 350 degrees spray muffin tins In large bowl, combine bran buds, flax and milk. Set aside for 10 minutes Add eggs, molasses and pumpkin. Mix together In a separate bowl, mix together flour, baking powder, baking soda, cinnamon and salt. Add dry ingredients to pumpkin mixture and stir until moist. Spoon into prepared muffin pans and bake for 20 to 25 minutes. Sprinkle flax seeds on top if desired. Tip: For a delicious change of taste, add nuts, seeds or dried fruit I used small muffin tins and paper baking cups