Kiwi muffins are a wonderful treat and perfect way to keep your breakfast, lunch bag or box interesting and delicious.
When I first started blogging, there was a blog called the Clean Eating Club. I loved that web site and was sorry to see it go. I always got so much inspiration there for my eating plan and lifestyle when I was just starting out.
My little guy LOVED these, and I have to say I thought they were pretty good.
KIWI MUFFIN NOTES:
- I used a small amount of soy milk for extra protein, but you can add regular milk or almond milk if you don’t do soy.
- I used some flax seed meal for fiber. You can sub with chia seed if you prefer that.
- You can substitute many different types of fruits if you’re not a kiwi fan. Try apples, bananas, berries or pears.
HOW FULL SHOULD MUFFIN CUPS BE?
For any muffin cup, you want to fill them about 3/4 of the way full. More than that will make the muffin rise way beyond what it should. Less than that would give you flat muffins without a nice, rounded top.
CAN YOU MAKE MUFFINS WITHOUT LINERS?
Absolutely! The trick is to oil the wells of your pan really well. It also helps greatly to use newer muffin pans that have a smooth, non-stick finish.
HOW DO YOU GET MUFFINS UNSTUCK?
If you’ve made muffins without liners and they end up getting stuck to your pan, simply place the entire thing in the freezer for about an hour or two. Pull them and out and use a knife or spatula to run round the edges of the muffins. They should come out quite easily after that.
EASY MUFFINS RECIPE:
If you want something easy, this recipe is perfect. You can omit the kiwi and add just about any flavoring you prefer.
- Lemon muffins – add 1 tbsp. lemon zest + 1 tsp. lemon extract
- Blueberry muffins – add 1 cup fresh blueberries
- Poppyseed muffins – add 2 tbsp. poppyseeds
- Chocolate chip muffins – add a 1/2 cup chocolate chips + 1 tsp. pure vanilla extract
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
Enjoy!
CLEAN EATING KIWI MUFFINS RECIPE:
- 1 1/2 cups whole wheat pastry flour (affiliate link)
- 1/2 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1/2 tsp. ground cinnamon
- 1/2 cup flax seed meal
- 2 large egg whites
- 1/2 cup honey
- 1/4 cup oil (I used safflower)
- 1/4 cup soy milk (or any milk you prefer)
- 1 cup chopped kiwi (although, you could use almost any fruit)
- Olive oil to spray over tops of muffin pans
Preheat oven to 350 F.
Prepare your muffin tins by spraying the top surface with a light coat of olive oil and placing muffin paper in the tins.
In a large bowl, combine all dry ingredients.
In a separate bowl, combine all wet ingredients except for kiwi.
Mix both bowls separately, and then combine.
Lastly, fold in your fruit and scoop into lined muffin tins.
Bake for approximately 20 minutes.
Muffins are done when you poke them with a knife or toothpick and it comes out clean.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Recipe from the Gracious Pantry archives, originally published 1/1/2010.
Cascia Talbert says
I love making home made muffins for my kids. These look really good.
The Gracious Pantry says
Cascia – Homemade is always the yummiest! Enjoy!
Jessica says
Your website has helped me SO MUCH. I’m new to clean eating. I’m wondering can I use whole wheat flour instead of the pastry flour ??
The Gracious Pantry says
Jessica – Thank you! Yes, you can, but the final result will be more dense and “bready”.
Chloe says
Hi, what is “pastry flour”? Is it what we call self raising flour here in the U.K.? We only have two types, plain flour (what you call all purpose) and self raising.
The Gracious Pantry says
Chloe – No, it’s different. It’s made using a spring wheat instead of a winter wheat. The gluten levels are different and it provides a finished texture that is much closer to using white flour. If you can’t find it locally, Amazon can deliver it to your door. That being said, using regular whole wheat flour will work just as well. The only difference is that the final texture will be more dense and “bready”.