7 Healthy Muffin Tin Recipes

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7 Healthy Muffin Tin Recipes

Muffins are out, and these hassle-free healthy alternatives are in!

A muffin tin may not be your go-to cooking tool, but the inexpensive kitchen staple is surprisingly versatile. Not only does it make meal prep faster, since food cooks more quickly within a smaller area, but it’s an easy way to portion meals into individual servings, preventing overeating. When it comes to putting the underutilized tool to work, think beyond baked goods! A wide variety of breakfast, lunch, snack, and dinner recipes can be whipped up in the trusty tin.

Get started with your standard metal pan, which is a reliable option for even browning, or a nonstick silicone tray, which is freezer-safe and ideal for recipes that are prone to sticking, such as egg bakes (just use a sheet pan under the tray for stability in the oven). You can also pick from stoneware and cast-iron forms, as well as a variety of sizes including mini, small, medium, and jumbo (or Texas-sized) versions. Get ready for a week of hassle-free cooking with these seven healthy, delicious, and portable ideas.

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Eggplant Parmesan

This classic Italian dish doesn’t have to be a greasy, caloric guilty pleasure. Instead, make this vitamin-rich and tasty version from Muffin Tin Chef, which packs in a dose of vitamin E from eggplant, vitamins A and C from broccoli, and tons of robust flavor from fire-roasted tomatoes, fresh basil, and red pepper flakes.

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Oatmeal Cupcakes

Forget instant packets of mush, these oatmeal cupcakes from Chocolate-Covered Katieare just as easy to pack and customizable to your taste. Stir in mashed banana for an energy kick, add your favorite toppings, and in just 20 minutes you’ll have two dozen delicious treats that freeze well for anytime you need a convenient breakfast to grab on-the-go.

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Egg Muffin Cups

Another great recipe for hectic mornings, these veggie-loaded egg muffin cups from Show Me the Yummy are a protein-packed option that you can easily pack along with a cup of yogurt or a serving of fruit. Bake a batch for the week on Sunday and store in the freezer so you have a nutritious breakfast ready to grab, defrost, and go each morning. While you can get creative and substitute any of your favorite veggies, this version provides a boost of vitamin C from baby spinach and bell peppers and riboflavin (vitamin B2) from mushrooms, while keeping the calories under 50 per serving.

 

Read on: 7 Healthy Muffin Tin Recipes

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