Recipe for dietary muffins made from whole grain flour with apples. Almost capital cupcake, whole grain The process is simple, do it like this

23.03.2016

The thing is that banana blueberry muffins have their own secret. In this recipe I included only slow carbohydrates and fruits; blueberry muffins made from whole wheat flour turned out to have a low glycemic index (GI). Without going into details, after eating this sweetness there will be no spike in sugar in your blood, and the body will not store fats in reserve; all carbohydrates will arrive gradually, providing you with energy for a long time. A great meal before a workout or in the morning.

By the way, I can tell you in more detail about healthy carbohydrates, dietary fat in general, and the energy value of foods. It would make a very interesting article. Write in the comments if you are interested. With this knowledge, you will be able to come up with healthy desserts yourself, and blueberry muffins will be just the beginning of a new era of cooking for you 😀 But seriously, this is really very useful information for general development.

By the way, I put this recipe for blueberry muffins together from several. I cooked it several times until it was perfect. So there shouldn't be any problems with baking. For me they always turn out very tasty, they are always baked. Some ingredients may not be used (I will indicate which ones), but this ratio seemed to me to be the most beneficial and harmonious. I also calculated the calorie content of blueberry muffins - 214 kcal per 100 grams. But don't forget, these are healthy calories!

So, whole grain muffins with blueberries, step by step recipe with photos.

Ingredients

whole wheat flour- wheat - 200 gr
cereals- 100 ml
bananas - overripe - 250 g (2 large)
nuts- walnuts - 100 ml (optional)
soda - 1 tsp
blueberry- frozen or fresh - 5-10 tbsp
Ghee - or coconut oil - 30 g
milk- almond/soy/regular low-fat - 200 ml
fructose - 70 g (sold in diabetic products)

Cooking method

Let's start preparing the muffins. Turn on the oven to heat up to 180 degrees. At this time, prepare the blueberry muffin dough. First of all, put the oatmeal and walnuts in the chopper and grind them until they are as fine as possible.

We will make banana muffins from whole grain flour from the ripest bananas. They must sit for a long time and turn black. The more ripe the bananas, the cooler it is.

Why make blueberry banana muffins? First of all, bananas are very tasty :). Secondly, the more bananas, the sweeter the sugar-free muffins. Thirdly, therefore it is necessary to add less fructose. Fourthly, a banana replaces an egg and acts as a binding component. So, grind the bananas into puree with a blender or fork.

Mix all dry ingredients in a separate bowl. There is no need to sift the flour; baked goods made from whole grain flour, the recipes for which will be updated in the future, turn out great just like that.

Melt Ghee or coconut oil. You can use a water bath or microwave on defrost mode for just 30 seconds. Both Ghee and coconut oil will be beneficial. Look, , this is a very simple recipe. Mix all the “wet” ingredients in a separate bowl, leaving the blueberries untouched for now.

Gradually add the liquid component to the dry component, stirring constantly. Blueberry banana muffin without eggs is held together perfectly, as you can see, by the fruit itself.

Add the last ingredient - blueberries. PP blueberry muffin turns out to be very juicy, tender and rich in the taste and color of the berries. You can add from 5 to 10 tablespoons of frozen blueberries; fresh ones, due to the lack of water, you can add more if you want. Mix thoroughly.

Place blueberry batter into muffin cups. Muffins with blueberry filling already look very beautiful :)

Place in a preheated oven and bake. Right now I can’t say the exact time. Baking cupcakes depends on the height of your pans. Mine are higher than standard, so I bake for 1 hour and 10 minutes. But yours can be ready in as little as 25 minutes. Arm yourself with a match or toothpick, pierce the whole wheat muffins in the middle and pull out the splinter. It should be dry, but there may be some barely moist crumbs left on it, this is because of the banana. At this point the PP cupcakes without eggs are ready 😉

Remove the blueberry banana muffins from the oven and let cool completely. I usually bake at night and enjoy a delicious breakfast in the morning :)

In the morning, we take each blueberry muffin out of the mold and eat it with coffee or tea. Oh, how I love the morning light!

Now you know how to make muffins from whole wheat flour, no eggs, no sugar, no junk! It's sooo delicious, trust me!

I'll sum it up quickly.

Quick Recipe: Eggless Whole Wheat Blueberry Muffins

Turn on the oven to heat up to 180 degrees.
Grind the oatmeal and walnuts very finely in a blender chopper.
Grind the peeled bananas with a blender or mash with a fork in a separate bowl.
Melt Ghee or coconut oil (in the microwave on defrost mode for 30 seconds).
Mix all the “wet” ingredients in one bowl, and the dry ones in another, leaving the blueberries in place for now.
Gradually pour the liquid mixture into the dry component, stirring constantly until smooth.
Add blueberries and mix thoroughly.
Spoon the whole wheat batter into the muffin tins and place in the oven.
Bake from 25 minutes to an hour or more, it all depends on the height of the molds and the oven, check with a match/toothpick, piercing the cake in the middle, it should be dry, but crumbs may remain on it due to the banana.
We take the finished blueberry muffins out of the oven, let them cool completely and remove them from the molds.
Serve banana muffins with coffee or tea for breakfast or dessert!

Well, here are the blueberry muffins made from whole wheat flour, the recipe for them has also come to an end, so it’s time to stop talking :) I can only recommend one amazingly delicious one to blueberry lovers , it, of course, does not fit into the dietary category of dishes, but it is also divine! Outside of the diet, you can sin with it too 😀

New ones are waiting for you very soon . Very tasty vegan pancakes and much more! Be sure to stay with me so you don't miss out, , it's free! In addition, when you subscribe, you will receive as a gift a whole collection of complete recipes of 20 dishes that can be prepared very quickly, from 5 to 30 minutes, which will save a lot of your time! Eating quickly and tasty is real!

And Vika Leping was with you! Try to bring to life the recipe for muffins with blueberries and bananas, like, leave comments, rate, tell us what you did and remember that everyone can cook deliciously, that you are more talented than you can imagine and, of course, enjoy your food! I love you, be happy!

5 stars - based on 1 review(s)

Hello friends! Today we almost have a cake, but not quite, today we have a cupcake! But it is in no way inferior to the cake, because this is the same Capital cake that many remember from childhood, and many have already baked at home. The recipe, fortunately, is not a secret, and the technology is simple, standard for cupcakes. I actually wanted to raise the topic of GOST cupcakes, they are very tasty, uncomplicated, almost everyone likes them, and they are also very fatty and sweet, some too much. If you remember, all cakes, muffins and cookies, almost all baked goods according to GOST, are guilty of this, and all because sugar acts as an excellent preservative at this holiday of carbohydrates!

The recipe for the classic Capital cupcake is very easy to remember: 175 gr. sugar, raisins and butter, 240 gr. wheat flour, 140 gr. eggs (2 medium-large or 3 small eggs), half a teaspoon of baking powder. The technology is standard for cakes: first beat butter and sugar until white, then add eggs, then flour and dried fruits. In principle, the recipe for this cupcake is very similar to the recipes for English Christmas cupcakes: if you soak the raisins in strong aromatic alcohol and add spices to the dough, you will get a Christmas cupcake that can be stored for a long time. At the same time, you can bake cookies from this dough; the composition and proportions are quite suitable for placing the dough on a sheet in the form of small buns and baking the most delicate cookies. But I had a different task: to make this cupcake a little less high in calories, at least a little similar to what we usually call “healthy baked goods.” So I reduced the amount of butter a little, reduced the sugar, and instead of white flour I used homemade whole wheat flour. Here's how it worked out for me, I took it:

210 gr. whole grain wheat flour (originally 240 white, but I reduced it because white is more moisture-intensive)

150 gr. soft butter;

130 gr. sugar (original 175, it's too sweet!);

½ tsp. baking powder (for example, this phosphate-free Sekowa);

2 medium-large eggs (about 140 grams exactly);

1/4 tsp. salt (salt is a flavor enhancer, I almost add a little to all baked goods)

200 gr. raisins (originally 175 gr.)

powdered sugar for sprinkling.

The process is simple, do it like this:

Make sure that all products, especially eggs and butter, are at room temperature (take them out in advance), turn on the oven to heat to 180 degrees. In addition to all this, I also added fresh flour and mixed it with baking powder.

Pour boiling water over the raisins for 10 minutes, drain the water, cool, and roll the raisins in flour.

Place butter and sugar in a mixer bowl. I made the dough in a plastic bowl in a dough mixer (in the basic set it has a large plastic bowl and two sets of pastry whisks), and started whisking on second speed.

Once the mixture has lightened and become more fluffy, add the eggs one at a time. First one, then, when it is completely combined with the oil mass, add another.

At the lowest speed of the mixer, add flour, when the dough becomes homogeneous, turn off the mixer and add raisins, mix with a spatula.

Place the dough in the prepared pan and smooth the surface. I used as a form, it is designed for half a kilo of dough (9X25X7.5cm) and is made of ultra-modern composite material, which feels like plastic, but does not melt and is completely inert: does not smell when heated, can withstand temperatures higher 220 degrees, not like silicone, and nothing sticks to it at all! But to be sure, I still lubricated it with oil))

Bake for about 40 minutes, check readiness with a toothpick, the cake should be golden brown, the structure should be strong, the toothpick should come out dry. If the cake starts to brown ahead of time, which is quite possible, reduce the temperature, increase the baking time, and cover the top with foil to prevent it from burning. Everyone's oven is different, so adapt)

Remove the finished cake from the mold and sprinkle with powdered sugar. Don't cut while it's warm! Firstly, a warm one will crumble a lot, and secondly, the pancreas will not be at all delighted with a fresh sweet cupcake, even if it is a little healthy)) And once it cools down, cut it and serve with unsweetened tea - it’s a delight!)

By the way, I recently read something funny on the Internet. I was asked how to make baked goods more dietary, I liked the answer: cut the pieces thinner)) In February I’m thinking of showing cottage cheese here according to GOST, it’s very tasty and not so high in calories, the pieces can be cut thicker)))

Traditional video on how to bake such a miracle)

Good luck and see you soon!

Good afternoon everyone!

I'm a cupcake fan .

Cupcakes are my favorite homemade baked goods.

Fast, tasty, accessible even to novice confectioners.

Classic, banana, orange, lemon, almond, chocolate, curd, raisin, cranberry....

In my childhood, cupcakes with raisins were called Stolichny and cost 16 kopecks at the buffet of the pool I went to.

I haven’t bought any confectionery products in stores for a couple of years now (except for Belevsky marshmallows and marshmallows). The composition of store-bought cookies, waffles and sweets is incomprehensible and unpleasant to me. . And I suspect that I am allergic to some ingredients.

Classic cake dough consists of butter, sugar, eggs and flour.

I did not invent this recipe (but took it from Irina Chadeeva), and only replaced regular flour with whole grain flour.

We will need

Sugar - 120 grams

Butter - 120 grams

Raisins - 120 grams

Eggs - 2 pieces (C1)

Flour - 160 grams

Baking powder - 1/2 teaspoon

All products should be at room temperature. Eggs and butter must be removed from the refrigerator 1 - 1.5 hours in advance; it is better to cut the butter into pieces so that it softens.

First, beat the butter and sugar into a homogeneous mass. I do this with a mixer at maximum speed for about 3 minutes.

Then I add the eggs one by one,

whisking the same way every time

at maximum speed for 1 minute.

The result is a mass similar to cream.

Then I add the washed and dried raisins.

and mix at low speed

Then I add flour and baking powder.

and also mix everything thoroughly at low speed

The dough turns out very thick, it doesn’t even fall off the spoon.

I spread the dough into the molds.

From this amount I got 12 small cupcakes

The fact that they are clumsy is not scary.

During baking, the dough melts and the surface is leveled.

I preheat the oven to 160 degrees and set it for 40 minutes. Be sure to check the readiness with a wooden stick.

While I was writing all this, the cupcakes were baked.

You need to remove them from the molds and cool.

You can sprinkle with powdered sugar or make a glaze out of it..

The inside of the cupcakes is porous, the crust is slightly crispy

The muffins turn out darker than those made with regular white flour.

And in my opinion it tastes better

I love small cupcakes. They are more convenient to eat and convenient to treat.

But you can bake one rectangular cake.

T when to take (for a mold measuring 20 x 10 cm)

Sugar - 180 grams

Butter - 180 grams

Raisins - 180 grams

Flour - 240 grams

Eggs - 3 pieces

Baking time 80 - 100 minutes.

Happy tea drinking everyone!

What a cupcake! Beautiful and delicious! Do you know what makes it special?

This is a cupcake made from whole grain flour with sour cream, which is why it is much healthier than cupcakes made from white flour, which contain a lot of butter, and even more so margarine or mayonnaise. I gave up the last two products a long time ago, using butter and sour cream for both baking and other dishes. Moreover, sour cream is better in this regard - it is less fatty than butter. Therefore, it was a pleasant discovery for me that part of the butter in the dough can be successfully replaced with sour cream. Olga, our regular reader, taught me this, for which I thank her very much! I also became interested in experimenting with healthy flour, and more and more often began to bake our favorite muffins not from white flour, but from spelled flour and then from whole grain flour. So welcome our favorite cupcake with chocolate chips in an updated form - it was already in spelled version, and now - in whole grain!

The base is the same - eggs, sour cream, a little butter, flour, baking powder. And chocolate chips and frozen berries are added to the dough. At first I was going to just add chocolate, but then I came up with the idea of adding frozen blueberries. In general, you can add whatever you want to this cupcake: fresh or frozen berries, cherries, nuts, raisins, cocoa...

A 24 cm ring or round pan is suitable for baking.

Ingredients:

3 medium eggs;
100-150 g sugar;
200 ml sour cream (1 glass);
70 g butter;
220 g whole grain flour (1.5 cups);
1.5 teaspoons baking powder;
¼ teaspoon of soda;
¼ teaspoon salt;
100 g dark chocolate;
A handful of frozen blueberries.

How to bake:

For the dough, first beat the eggs with sugar - for half a minute, until a small fluffy foam; You can use a whisk or mixer, or even just shake it thoroughly with a spoon or fork. But still, using a mixer is more convenient and fluffy.

Add sour cream to the beaten eggs (any fat content, only if the sour cream is low-fat and not very thick, more flour may be needed, and if it is thick, homemade, then vice versa). Beat or stir a little more.

Melt the butter and pour it into the dough (not hot, but warm). Stir.

Mix the flour with baking powder and soda in advance, and now sift everything together into the dough - almost all of it, leaving a couple of spoons for now. Do you know how else to do it? Take a little less flour and the same amount more cocoa, you will have a chocolate cake!

Add pieces of chocolate (half a chocolate bar, about 50 g, or it’s even more convenient to use ready-made crumbs), mix so that the chocolate is distributed evenly in the dough.

After sprinkling the rest of the flour on top of the dough, add the berries and mix again, carefully so as not to crush them.

The dough is ready. We put it in a mold greased with vegetable oil and place it on the middle level of the oven, preheated to 180C.

Bake the whole grain muffin for 35 to 45 minutes, depending on how your oven bakes. It is ready when a wooden skewer comes out dry when testing the dough.

We take it out of the oven and let the cake stand in the tin for a while - 7-10 minutes, and then pry it off on all sides with a spatula and transfer it to a plate. I cover the dish with the dish and turn it over - once and twice.
Here is our cupcake showing off on a platter!

For even greater beauty and deliciousness, melt the other half of the chocolate bar with a spoonful of butter in a water bath and pour over the cake.

Let the glaze harden a little, and then you can cut the cupcake into portions and invite your family to treat themselves and drink tea with a delicious and healthy cupcake made from whole grain flour!

You see what a pleasant shade this flour gives to baked goods: light beige, similar to coffee with milk.

And how great the blueberries and chocolate specks look when cut!

For a very long time I was looking for a recipe for healthy muffins made from some kind of non-premium flour and all that dietary stuff.

Through trial and error, I realized that without butter they would not have the crumbly consistency that I wanted. This recipe uses a minimal amount and uses whole grain flour. To make it even more dietary, you can use a sweetener or honey instead of sugar (however, it will give a certain taste).

In addition, these cupcakes are sooooo cool with raisins! But I had enough of it, and I really wanted cupcakes! Use more raisins, and it will be sweeter, tastier, and juicier.

Don't be surprised by the 1.5 eggs in the ingredients. I just had some yolk left over from the previous recipe. For larger quantities of muffins, simply increase the ingredients to 2 eggs and 2 tbsp. flour and the rest in proportion.

So, we need:

1) Soak raisins in boiling water. Let it soak, become soft, all the microbes from the market die. In the meantime, we'll do the test.

2) Measure 1.5 cups of flour into a bowl and mix with baking powder.

Add vanilla and cinnamon if you like them. Personally, they are the secret ingredient in any baking. Everyone who tries my cooking cannot understand what is “so unusual and aromatic” about it, it seems like the recipe is the same as theirs, but something else!

Mix all dry ingredients.

3) In a separate bowl, beat the eggs with a pinch of salt and sugar. You can do this with a mixer, but even with a whisk you get very airy muffins.

4) Add softened butter and stir it as best as possible.
5) Pour in the milk, continuing to stir until smooth.

6) Add dry ingredients and knead the dough. Quite thick, but easy to mix with a spoon, like all regular muffins.

7) Drain the water from the raisins and sprinkle them with flour or starch so that they “sit” better in the cupcakes and adhere to the dough.

Well, actually, mix it with the dough. Once again, don’t skimp on the raisins, they’re a classic :-).

Pour 2/3 of the dough into silicone molds (or any other muffin molds, you just don’t need to grease the silicone ones, they are very convenient). I POURED A LOT! They rose very much. So it’s better to just bake another batch later.

This is more like the truth, but with so much baking powder the cakes rise a lot, so you need to add even less.
Place in the oven, preheated to 180-200 degrees and wait until they rise and brown. This will take about 20-25 minutes.

I tore off the “falling out” piece to show how beautiful, crumbly and soft the muffins are on the inside!