In my quest to get healthy in 2013, I've been seeking a healthy breakfast muffin that would provide enough energy for a good workout. This recipe is adapted from a Healthy magazine recipe, and still tastes delicious! I just made sure that I pulled the muffins from the oven as soon as the toothpick came out clean to keep them from being too dry. I find healthy muffins really lack taste and texture if they are over-baked. Bonus: The muffins are only 213 calories each!
Ingredients (makes 16 muffins):
2 cups flour
1 cup oats
1 cup brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 mashed bananas
1/4 cup canola oil
2 tbsp non-fat milk
2 tsp vanilla extract
1 1/2 cups raspberries
1. Preheat oven to 400 degrees. Line a muffin pan with liners.
2. In a large bowl, whisk together flour through salt.
3. In a separate bowl, mix egg through vanilla extract until well combined. Add flour mixture to egg mixture, stir until just combined. Fold in raspberries. Fill muffin cups about 3/4 full.
4. Bake muffins in preheated oven 18-20 minutes, or until a toothpick comes out clean. Let muffins cool in tin 10 minutes, remove to a cooling rack until completely cool.
|Recipe adapted from Healthy magazine.|