Best 4 Full Meal Muffins Recipes
Looking for a quick and easy way to enjoy a hearty and delicious meal? Look no further than these full-meal muffins! Packed with protein, vegetables, and whole grains, these muffins are a convenient and portable option for breakfast, lunch, or dinner. You can choose from seven tasty recipes, including a hearty sausage and cheddar muffin, a veggie-packed broccoli cheddar muffin, a protein-packed chicken and quinoa muffin, a sweet and savory apple cinnamon muffin, a zesty lemon blueberry muffin, a decadent chocolate chip muffin, and a classic banana nut muffin. With so many delicious options to choose from, you're sure to find a full-meal muffin that you'll love.
Here are our top 4 tried and tested recipes!
WHOLE WHEAT MUFFINS
The muffins you get from this recipe using all-purpose and whole wheat flour are great while still warm from the oven!
Provided by Jenn Hall
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
- In a medium bowl, combine flours, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
- Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
Nutrition Facts : Calories 172.3 calories, Carbohydrate 24.6 g, Cholesterol 16.7 mg, Fat 7.1 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 231.6 mg, Sugar 9.1 g
WHOLE WHEAT MUFFINS
Provided by Mark Bittman
Categories easy, quick, appetizer
Time 30m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees and grease two 6-cup muffin tins or fill with liners. In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together the melted butter, banana, egg and buttermilk. Fold wet mixture into dry mixture and stir until just combined.
- Fill muffin tins or liners; bake for about 25 to 30 minutes, or until muffins are puffed and turning golden brown on top. Serve warm if possible.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 3 grams, Carbohydrate 29 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 5 grams, Sodium 162 milligrams, Sugar 3 grams, TransFat 0 grams
FULL MEAL MUFFINS
Make and share this Full Meal Muffins recipe from Food.com.
Provided by swirlycinnacakes
Categories Breakfast
Time 45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375º. Line a muffin tin with paper liners and spray with nonstick spray.
- Combine both flours, cinnamon, baking powder, and baking soda in a mixing bowl and whisk together.
- Place the bananas, blackstrap molasses, apple juice, and apple cider vinegar in a blender and blend until smooth. Mix the wet and dry ingredients together, then fold in the zucchini, walnuts, and currants or raisins. Use a bit more apple juice if needed to wet all the flour.
- Divide mixture evenly into the 12 lined muffin cups, and bake for 20 minutes, or until the top springs back to the touch. Remove muffins from the pan and cool on a wire rack.
- Store in an airtight container or freeze in individual freezer bags to pull out and put into lunches as needed.
Nutrition Facts : Calories 141.5, Fat 3.6, SaturatedFat 0.4, Sodium 171.2, Carbohydrate 25.5, Fiber 2.6, Sugar 4, Protein 3.6
FULL MEAL MUFFINS
We own a daycare and received this recipe from a group center daycare. everyone likes this that has ever tasted it, it has a full meal in it. don't let the rice scare you off, it really is a great one.
Provided by smellykid
Categories Breakfast
Time 35m
Yield 8 LARGE MUFFINS
Number Of Ingredients 13
Steps:
- Mix all ingredients in a bowl and stir till combined.
- Divide into 8 muffin cups.
- Bake 15 minutes at 425 degrees or until tests done.
Nutrition Facts : Calories 308.8, Fat 14.2, SaturatedFat 4.6, Cholesterol 75.2, Sodium 456.9, Carbohydrate 32.9, Fiber 1, Sugar 0.3, Protein 11.6
Tips:
- Use muffin cups with liners to make clean-up easier.
- If you don't have muffin cups, use a greased baking sheet and scoop the batter into 1/2 cup portions.
- To make sure the muffins are cooked through, insert a toothpick into the center of a muffin. If it comes out clean, the muffins are done.
- Let the muffins cool for a few minutes before serving.
- To store the muffins, place them in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
Conclusion:
Full-meal muffins are a delicious and convenient way to get a healthy breakfast, lunch, or dinner. They are also a great way to use up leftover ingredients. With so many different recipes to choose from, there is sure to be a full-meal muffin recipe that everyone will enjoy.
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