Want a tasty breakfast or snack muffin that's not overloaded with calories, sugar, and fat? Here's one that's got protein and just the right amount of sweetness to satisfy your craving. I incorporated nonfat Greek yogurt and honey instead of using the regular amount of sugar and butter called for in most muffin recipes. The addition of old fashioned oats and almonds adds some nice protein into the mix! Yields ~ 12 muffins.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup of steel cut or old fashioned oats
- 2/3 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 stick of unsalted butter, melted and cooled
- 4 tablespoons of nonfat Greek yogurt
- 1 extra-large egg
- 1/3 cup skim milk
- 1 teaspoon pure vanilla extract
- 2 very ripe mashed bananas
- 1/2 cup sliced almonds
- 1/2 cup sweetened shredded coconut
Directions
- Preheat the oven to 350 degrees F. Line muffin cups with paper liners.
- Sift the flours, sugar, baking powder, oats, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend.
- Combine the eggs, yogurt, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
- Fold almonds and coconut into the batter. Spoon the batter into the paper liners (about 2/3 full). Top each muffin coconut and additional almonds, if desired.
- Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.
Recipe courtesy of Monica Lisha
Happy and healthy eating!
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