Healthy Morning Muffins Recipe - Vegan in the Freezer (2024)

FAQs

What is the healthiest type of muffin? ›

Best: Soozy's Grain-Free Match Green Tea Muffin

They're made with whole-food ingredients, including almond flour, whole eggs, and coconut cream. We love that they're a lower-sugar option and don't contain any artificial sweeteners. Plus, the almond flour keeps these low in carbs and high in fiber.

Most store-bought muffins are like glorified cupcakes—they're full of sugar and simple carbs. "They can be packed with added sugar and low in fiber, sending your blood sugar levels on a roller coaster before you even get to work," says Charlotte Martin, MS, RDN, CSOWM, CPT.

Use these tips as a guide: Cool muffins completely before wrapping and freezing. To freeze, wrap securely in foil or freezer wrap, or place in freezer bags. Label all packages with the name of the recipe and the date.

Go to the freezer and remove as many frozen unbaked muffins as you wish to bake. Place them in the muffin pan, and top as desired (sprinkle with cinnamon sugar, flavored sugar, or streusel, for example). Place in the heated oven and set your timer. Frozen batter increases your total bake time by 3-5 minutes.

Muffins aren't inherently bad, but if you consume them daily in place of a balanced breakfast, they won't help you reach your weight loss goal.

English muffins tend to be a little healthier than bread since English muffins have less carbohydrates, fats, and sugar than bread. While bread does contain slightly more fat when compared to English muffins, both options have 1 gram or less of total fat.

To lose weight, eat fewer calories than you burn throughout the day. The best things to eat for breakfast include oatmeal, eggs, lean bacon or turkey, whole-grain toast, peanut butter, smoothies, and yogurt with muesli.

Bagels are too bready.

Where does all that dough go? 350 calories in a bagel is just too, too many; the English muffin, on the other hand, maxes out at about 150, meaning you can have at least two every morning.

Once your muffins come out of the oven, allow them to sit on your stove or a cooling rack until they are room temperature. Trying to freeze hot muffins will take away from the soft, fluffy texture we're all after. If you're freezing muffin batter, pour the batter into a muffin tin lined with cupcake liners.

Transfer to freezer bag: Without overlapping, place as many muffins as you can into a gallon size Ziploc bag. You can also wrap each muffin in plastic wrap individually and then in a bag. Remove air: Seal the bag, leaving a small opening and suck out air as much as possible.

Can you freeze muffins with paper liners? ›

Freeze Extra Muffins for Reheating

Spoon the batter into a muffin pan fitted with paper liners, filling each liner ¾ full. Bake as indicated. Transfer muffins to a wire rack to cool. When completely cool, wrap tightly in plastic wrap or aluminum foil and place in a resealable freezer bag.

Place the tray in the freezer for at least an hour, until the muffins are frozen solid. Remove and place in freezer bag or airtight container for storage! Be sure to label with the date (I like to add the best by rather than when it was made). Freeze for up to 3 months.

Defrosting the muffins by keeping them in the refrigerator is the safest method of defrosting them. Take out the muffins from the freezer, put them in an airtight container or a bowl, and keep them in the regular refrigerator. The muffins will slowly get defrosted inside the refrigerator.

Rest the Muffin Batter

The first, most hands-off way to make your muffins pop (literally) is to let the batter rest. Make the batter, cover the bowl with plastic wrap, and let the batter rest at room temperature for about 1 hour. If you're short on time, just 30 minutes can make a difference.

Is an English muffin better for you than bread? A. English muffins are slightly healthier than bread because they include fewer calories, carbohydrates, fats, and sugar than bread. However, both have a high carbohydrate content, which can offer energy throughout the day, and many nutrients.

When it comes to calories, carbs, and sugar, there's a clear winner: doughnuts. The fried rings have 155 fewer calories, half the carbs, and 21 fewer grams of sugar than muffins. Muffins don't lose out completely, though: They have 1 g more protein than doughnuts—and half the saturated fat.

To get the benefits of long-lasting energy and fullness from these sandwiches look for those made with English muffins, flatbread or tortillas instead of biscuits. They are usually at least 100 calories lighter and much lower in saturated fat and sodium than biscuit-based sandwiches.

Cupcake recipes generally contain much higher levels of sugar and fat. This makes cupcakes sweeter, and juicier with finer crumbs. Muffins usually have fruit, nuts, and other ingredients mixed into the batter to compensate. Because of this, muffins are usually considered healthier than cupcakes.