Yesterday I decided to bake a little and freeze a few things so when I get busy I have some healthy choices. This recipe was Jillian’s Banana Blueberry Muffins.
As I was making the recipe I kept thinking something was missing but couldn’t put my finger on it. After re-reading the ingredients I realized that there is NO sugar in these muffins. You use honey instead. They are 216 calories and pretty dense. With all the healthy ingredients though they aren’t bad and definitely will keep you full in the mornings when you are craving a little something sweet.
I used greek yogurt instead of regular and also included walnuts which are listed as optional in the recipe. So not only are you getting a fruit serving from the bananas and blueberries, but a decent amount of protein (4.5 g). This recipe is a keeper!!
I used frozen blueberries which made the batter a little blue and chopped the walnuts with a potato masher. It was much easier than I thought!
What healthy breakfast muffin or bread recipes do you like in the morning? Maybe these will make my week back at work a little more exciting!
Recipe
HEALTH BENEFITS:
Heart Healthy Boosts Immunity Boosts Metabolism Strong Bones Healthy Skin
MAKES 12 MUFFINS
Olive oil spray for the tin
3/4 cup mashed very ripe bananas (about 2)
3/4 cup nonfat plain yogurt
1/2 cup honey
1/3 cup olive oil
2 teaspoons vanilla extract
21/2 cups white whole- wheat fl our
2 teaspoons aluminum- free baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 generous cup fresh or frozen blueberries
1/2 cup chopped walnuts, toasted (page 96; optional)
Place an oven rack in the center of the oven, then preheat the oven to 425°F. Lightly spray a 12- cup muffin tin with olive oil or line with paper liners.
In a large bowl, place the bananas, yogurt, honey, olive oil, and vanilla. Stir together until well mixed.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the banana mixture and stir until just combined. Fold in the blueberries and the nuts, if using.
Spoon the batter into the prepared muffin tin. Place the tin in the oven and reduce the heat to 400°F. Bake for 35 to 40 minutes, or until tops spring back when lightly touched. Let cool in the tin for 10 to 15 minutes before transferring to a cooling rack. Serve warm. (For longer storage, let cool completely and store in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months.)
Calories: 216.0 kcal
Fat: 6.8 g
Protein: 4.5 g
Carbohydrates: 37.1 g
Sodium: 234.5 mg
Excerpted from The Master Your Metabolism Cookbook
my mouth’s watering already……i’ll never have thought to use greek in place of regular yoghurt.
07.01.10 at 6:51 pm