Healthy Quick Bread Recipes

healthy quick bread

Happy humpday !  I’m a bread lover, so, eating light versions are a much better choice for you and your body. Check out my 10 favorite healthy quick bread recipes.Which includes  muffins, biscuits, and loaf bread.

 10 Healthy quick bread recipes 

 

 

Skinny Jumbo carrot muffins

 

jumbo carrot muffins

Squash Tea Bread

 Lighter zucchini quick bread

Quick Bread

White cheddar cheese drop biscuits with spinach

 

White cheddar cheese drop biscuits with spinach

 Hot Pink Skinny blueberry muffins

Skinny blueberry muffins

Skinny blueberry muffins

 

Skinny Blueberry Banana Muffins

Tuscan lemon muffins

Tuscan Lemon Muffins Recipe

Tuscan Lemon Muffins

Banana bran muffins

Other recipes from:
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Mini ham & three cheese frittatas

Perfect recipe for leftover ham or turkey from thanksgiving. Mini ham and three cheese frittata.  Mozzarella, cheddar &  parmesan cheese make this frittata so delightful. .I love this leftover recipe. So easy to make, great for breakfast or  brunch .

Chopped ham

Chopped ham

in a bowl stir eggs

in a bowl stir eggs

Spoon egg mixture in lightly greased ramekins.

Spoon egg mixture in lightly greased ramekins.

Take out,let cool a bit before serving . Love the golden brown cheese !

Take out,let cool a bit before serving . Love the golden brown cheese !

TOTAL TIME: 

Prep: 15 min.

Bake: 25 min

Yield: 5-6

Ramekins: 4 ounces  

Ingredients 

1/4 pound of cubed cooked ham

1 cup of mozzarella and parmesan cheese

6 eggs

4 egg white

3 tablespoons of minced chives

2 tablespoons of milk

1/4 teaspoon of salt

a dash pepper

2 tablespoons of yellow peppers

Directions 

  1. Divide ham among 5-6 ramekins coated with cooking spray; top with cheese. In a large bowl, beat eggs and whites. Beat in the chives, milk, salt and pepper. Pour over cheese, 4 ounces ramekins or filling each muffin cup three-fourths full .
  2. Bake at 375° for 22-25 minutes or until a knife inserted near the center comes out clean. Carefully run a knife around edges to loosen; remove from pan. Serve warm.

Gluten-Free Double Chocolate Chip Muffins

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I found this delicious gluten free recipe a couple of weeks ago and I had to try it.  When you look at all the ingredients, you would think that it’s a difficult recipe but, its’ not. It’s fairly easy, with only 2 steps to it.  Combine the first nine ingredients and in another bowl combine the wet ingredients. Then add the wet mixture  into the dry mixture and beat until combined & that’s it .

Jumbo gluten free chocolate muffins

Jumbo gluten free chocolate muffins

 

Bake : 15-21 mins /for smaller muffins 12-16 mins

Prep : 25 mins

Makes about: 6 Jumbo muffins or 12 regular muffins

 

Ingredients 

1/2 cup of baking cocoa

1/4 cup of sugar

1 cup of brown rice flour

1/2 cup of soy flour

1/4 cup of sugar

1/4 cup of brown sugar

1/4 cup of tapioca flour

1/4 cup of  buckwheat flour

3 teaspoons of baking powder

1/4 teaspoon salt

2 eggs

2/3 cup of buttermilk

1/3 cup of fat free milk

2 tablespoons of melted butter

1 tablespoon of vanilla extract

1/2 cup &  2 tablespoons of chocolate chips { divided }

 Directions 

  1. In a large bowl, combine the first nine ingredients. In another bowl, whisk the eggs, buttermilk, milk, butter and vanilla. Stir into dry ingredients just until moistened. Fold in 1/2 cup chocolate chips.
  2. Coat muffin cups with cooking spray; 3 tablespoon scoop {Regular muffins-fill three-fourths full with batter}. Sprinkle with remaining chips. Bake at 350° for 15-21  minutes {12-16 mins} or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Adapted from Taste of home

Skinny Jumbo Carrot muffins

 

 

 
Hello every I hope you had a great weekend. On the menu for today is my jumbo carrot muffins .Only 
200 calories . Yes, 200 calories ! Very easy to make and very easy on the waist. with a drizzle of icing on top.





Bake at 350° for 25-30 minutes
Prep: 25 min.
Bake: 25 min
Jumbo muffin pans
 200 calories,  

Ingredients

 

Carrot muffins


1 teaspoon baking powder
1- 1/2 cups of flour
3/4 cup of sugar
 

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

 

1/4 teaspoon ground nutmeg

1 tablespoon of honey

1/2 cup of unsweetened applesauce 

2 eggs separated
 1 cup of shredded carrots
 1/2 teaspoon salt
 

Icing 

2 cups of powdered sugar
1-3 tablespoons of half and half
1 dash of salt
1 teaspoon of orange extract 
 

Directions

1.Preheat oven 350. In a large bowl, combine the first

 
seven ingredients  In another bowl, beat egg yolks
 
 until light and lemon- colored. Beat in honey.
 
 
2. Stir into dry ingredients just until moistened. Stir in carrots and applesauce. In a small bowl, 
 
beat egg whites on high speed until stiff peaks form;
 
 fold into batter a third  time.

3.Fill greased or paper-lined muffin cups two-thirds 
 
full. Bake at 350° for 25-30 minutes or until a 
 
toothpick comes out clean. Cool for 5 minutes 
 
before removing from pan to a wire rack.
  
 
4.Mix together sugar and cream, add extract and salt.
 
Whisk together and until smooth. Then drizzle of over jumbo
 
 muffin.