Celebrating healthier appetites for food, exercise, and life!

Saturday, March 20, 2010

enjoying muffins that won't give you muffin top

I baked these muffins for me, but - amazingly - my 12-year-old loved them. My husband ate one, but didn't comment on it, so I'm not sure if he liked it or not. Anyway, they were quite tasty, especially with some Barney Butter. I used raspberries.

Banana Berry Muffins
12 muffins - 111 calories each

1 1/2 c mashed ripe bananas
1 c plain nonfat yogurt
2 large eggs, lightly beaten
1 tsp vanilla
2 T honey
1 1/4 c whole wheat flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 c wheat germ
1 cup fresh or frozen raspberries or blueberries
Stir the bananas, yogurt, eggs, vanilla, and honey together. In a separate bowl, sift together the flour, baking powder, baking soda, and salt and stir in the wheat germ. Fold the dry ingredients into the wet mixture just until combined. Gently fold in the berries.

Spoon the batter into a 12-cup muffin tin that has been oiled (or use papers). About 1/2 c of batter fits into each cup - the cups will be full to the brim. Bake for 25-30 minutes at 375 degrees, til a toothpick inserted into the center comes out clean. Cool on a wire rack.

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