Clean Eating Kiwi Muffins
I love the web site CleanEatingClub.com. I always get so much inspiration there for my eating plan and new lifestyle. Today’s recipe is adapted from a recipe I found there for banana bread.
My little guy LOVED these, and I have to say I thought they were pretty good myself.
I added a small amount of soy milk for extra protein, but you can add regular non-fat milk or almond milk if you don’t do soy. (Almond milk would be a yummy addition!)
I also added some flax seed meal for fiber and cut out the salt completely.
Last but not least, I substituted the sugar for agave and cut out all the white flour, using whole wheat pastry flour instead.
These are quick and easy to make, and you could substitute many different types of fruits if you’re not a kiwi fan. Try apples, bananas, berries or pears. (I’m making myself hungry talking about all this fruit!) These are just what you’d expect from a fiber muffin, only better!
And just out of curiosity, what’s your favorite type/flavor of muffin?
Clean Eating Kiwi Flax Muffins
(Makes 16 Muffins)
Ingredients
1 1/2 cups whole wheat pastry flour
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. cinnamon
1/2 cup flax seed meal
2 egg whites
1/2 cup agave
1/4 cup canola oil
1/4 cup soy milk
1 cup kiwi – chopped (although, you could use almost any fruit)
Olive oil to spray over tops of muffin pans
Directions
Step 1 – Prepare your muffin tins by spraying the top surface with a light coat of olive oil and placing muffin paper in the tins.
Step 2 – In a large bowl, combine all dry ingredients.
Step 3 – In a separate bowl, combine all wet ingredients except for kiwi.
Step 4 – Mix both bowls separately, and then combine.
Step 5 – Lastly, fold in your fruit and scoop into lined muffin tins.
Step 6 – Bake at 350 for approximately 20 minutes. Muffins are done when you poke them with a knife or toothpick and it comes out clean.
Eat and Enjoy!
Munchkin Helpers:
If you have little ones, here’s how they can help (With close supervision, of course).
My son loved helping me with these this morning. He got to put the muffin paper (I can never remember the proper name for those!) in the tins after I sprayed them, he got to add the measured ingredients to the bowls and he got to stir the ingredients in the bowls. The only thing I had to do was spray the pans, supervise, and put the batter in the tins for baking. Not to bad for 15 minutes of work, and he had a blast!
Nutritional Content
1 serving = 1 muffin
Calories: 125
Total Fat: 5 gm
Saturated Fats: 0 gm
Trans Fats: 0 gm
Cholesterol: 0 gm
Sodium: 91 mg
Carbohydrates: 48 gm
Dietary fiber: 3 gm
Sugars: 9 gm
Protein: 3 gm
Estimated Glycemic Load: 10
Nutritional Information estimated at Nutritiondata.com. Data may not be accurate.
Caution: Any time a child is in the kitchen, they will require close supervision. Munchkin Helpers suggestions should be applied with common sense to your own child, taking their own capabilities into account. Do not assume that because it says here that your child can do something, that they can, in fact do it. Please use common sense when in the kitchen with your child(ren).
15 comments
These sound and look yummy! I have a question for you regarding “clean” in a recipe. I get the general idea that clean is eating foods that are not processed and full of words you can’t pronounce. Where I am getting confused is in recipes – as long as you are using natural ingredients does that mean it is clean? Example – wheat flour instead of white, agave instead of white sugar, substituting nondairy for dairy. Thanks.
Hi Sarah!
Yes, that’s the general idea. Basically, you want things as close to “the way nature made it” as possible. Whole grains (like whole wheat, brown rice, quinoa and millet) should always be substituted for white flour, white sugar and other such processed foods.
If it’s processed, has preservatives, has ingredients you can’t pronounce or recognize, or comes pre-made in a box or can, you generally want to avoid it. In other words, if somebody has handled it to alter it in some way, you want to avoid it. (Flour is one of the few exceptions. We don’t use wheat in its harvested form. It has to be milled to some extent. But you still need to stick with the whole grains. Processed grains have the nutritious parts removed.)
Dairy is something different all together. Some folks use it in its non-fat forms for clean eating (I do all the time), and some people avoid it because they don’t believe animal milk is meant for human consumption. There are also concerns about the quality of the milk most people have access to these days. There’s a lot to be said for buying organic dairy products if you can afford it. And after a while, your palate can definitely notice the difference between organic and main stream. But that will take a few months of having nothing but organic dairy. Unfortunately, our palates have become “numbed” to the bland, chemically laden and bad tasting foods we have readily accessible to us.
I hope this helps! Thanks for stopping by my blog!
Happy New Year!
Tiffany
Tiffany, these sound so awesome. (And thanks for the plug
Everyone in the family loves kiwis, so these should go over well in our house. I also may try them with pears – yum! And thank goodness for whole wheat pastry flour. I need to update my recipe to use that instead (at the time I posted the recipe for the banana bread, I didn’t even know about ww pastry flour).
As usual, you rock!
Hey Jennifer!
Thanks so much! WW pastry flour is a life saver, isn’t it? I couldn’t function without it. Good thing I don’t have any gluten issues, or I’d be in trouble!
Let me know how they turn out for you! My son and I both love them!
Happy New Year!
Hi !
I tried these muffins the other day ! I am going to try them again with a few more modifications as I didn’t have pastry flour and mine were pretty heavy. I did a post with my 1st modified recipe and linked back to you …
http://passthebeansplease.blogspot.com/2010/01/healthy-blueberry-muffins.html
Thanks so much for the inspiration ! We are eating totally unprocessed for 2010 and I haven’t ventured into baking … until now !
Bonnie
Hi Bonnie!
Thanks so much for trying my recipe! I’m flattered!
Yes, the whole wheat pastry flour makes all the difference. I took a peek at your modifications. The extra oil and egg yolks will also weigh down your muffins.
Congrats on your 2010 goals! That’s fabulous! It’s not always easy, but SOOO worth it in the end!
Take care,
Tiffany
Sounds like these should be good. I never thought of using kiwis in baking. Thanks for sharing the info about the clean eating club. I’ll have to see what other recipes they have.
Your welcome Aaron! Thanks for stopping by! Let me know how you like the muffins if you make them. I’d love to get people’s feedback.
Have a great weekend!
Tiffany
I just bought a huge amount of kiwis the other day! They look wonderful! Now I will just have to veganize this recipe
I’d love to see the adjustments! Let me know how they turn out for you. I’m gonna have to try your Vegan Buckwheat Pancakes! They look FABULOUS!!
These are baking in the oven as we speak. Can’t wait to try them out! I love Kiwi, so I am hoping this is a great recipe for me!
They tasted good….just didn’t look as light and fluffy as yours. Was it the Flaxseed that made them look more “grainy”?
It’s possible. Small variances can change a recipe. So long as they weren’t rock hard! lol
I’m so glad you liked them!
Tried these out myself and very nice indeed! Great recipe!
So glad you liked them!
Leave a Comment