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
1 egg
2 mashed bananas
1/4 cup canola oil
2 tbsp non-fat milk
2 tsp vanilla extract
1 1/2 cups raspberries
Directions:
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.
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| Recipe adapted from Healthy magazine. |
I hope you make some of these when we're back there for our visit. I HAVE to have something like this with my first cup of coffee. Remind me to share my moist bran muffin secret I learned in Seattle. I made some the other day and they are definitely better than those calorie monsters from Costco
ReplyDeleteThanks Dad! I'll make sure and have these on hand, along with the Salted Caramel Cookies :)
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