10.06.2008

Healthy Muffins

Lately, my schedule is insane. I'm taking 11 hours at school, and work 32. Monday and Wednesday are my school related days and Tuesday, Thursday, Friday, and Saturday I work. Yuck. I usually end up eating at least 3 meals a week sitting in the parking lot before class. I don't want to spend the money or calories on eating out and I don't care for deli meat or sandwiches, so those meals usually consist of raw veggies and hummus, a handful of almonds, a banana and apple or nectarine, and a granola bar or trail mix - not super satisfying. I decided to go on the hunt for something that was easy to eat, filling, and healthy that I could throw in the mix every once in a while.

My hunt ended at this recipe from Cooking Light - Morning Glory Muffins. These fit my criteria perfectly. The yogurt and banana make these incredibly moist and I love the trail mix feel to them. An added bonus - I read the reviews and there was a comment on how well they freeze. I can make a batch of 18 and just take one at a time out of the freezer as I need it. I also love how you can change up the ingredients. I am really surprised at how delicious these are. Matt really liked them too. He declared them "The Perfect Breakfast Food".

Morning Glory Muffins
Source: Cooking Light





Yield
18 servings (serving size: 1 muffin)
Ingredients
Cooking spray
1 cup whole wheat flour (about 4 3/4 ounces)
1/2 cup all-purpose flour (about 2 1/4 ounces)
1 cup regular oats
3/4 cup packed brown sugar
1 tablespoon wheat bran
2 teaspoons baking soda
1/4 teaspoon salt
1 cup plain fat-free yogurt
1 cup mashed ripe banana (about 2) (I had a little under 2 cups, so I added some applesauce)
1 large egg
1 cup chopped pitted dates (I used 1/2 cup golden raisins and 1/2 cup cranberries)
3/4 cup chopped walnuts (I used soy nuts)
1/2 cup chopped dried pineapple
3 tablespoons ground flaxseed (about 2 tablespoons whole)




Preparation

Preheat oven to 350°. Place 18 muffin cups liners in muffin cups; coat liners with cooking spray. Lightly spoon flours into dry measuring cups, and level with a knife.

Combine flours and next 5 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of mixture. Combine yogurt, banana, and egg; add to flour mixture, stirring just until moist. Fold in dates, walnuts, and pineapple.

Spoon batter into prepared muffin cups. Sprinkle evenly with flaxseed. Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

Nutritional Information (for original recipe)

Calories:186 (21% from fat)Fat: 4.4g (sat 0.5g,mono 0.7g,poly 2.8g) Protein: 4.2g Carbohydrate: 35.2g Fiber: 3.4g Cholesterol: 12mg Iron: 1.2mg Sodium: 190mg Calcium: 42mg

1 comment:

Nikki Ochs said...

Cooking Light is my fave. I have been wanting to make this recipe...but the banana oat molasses bread is super yummy too.