Power muffins
Options
caramccranor
Posts: 1
I found this recipe on pinterest but changed the eggs to applesauce to save a few calories. Original recipe is from : domesticatedacademic.wordpress.com
Ingredients
2 cups all-purpose flour
1 cup oats–quick or regular oats
2/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups honey nonfat Greek yogurt (I like Chobani)
1/2 cup applesauce (or 2 eggs)
4 Tablespoons unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
1 cup fresh blueberries
Instructions
Heat oven to 350°.
Coat muffin tin with cooking spray or liners.
Combine flour, sugar, oats, baking powder, baking soda and salt in a bowl.
Combine yogurt, eggs, butter, and vanilla in a second bowl.
Fold yogurt mixture into dry mixture; stir to combine completely.
Gently fold in blueberries.
Spoon into muffin tins (don't be afraid to fill them full).
Bake until top is golden and springs back when you gently touch it, 20-25 minutes.
Notes
Original recipe nutritional information, import to my recipes in fitness pal for altered recipe nutritional value
Each serving (1 muffin) has approximately 24.3g of carbs and 1g of dietary fiber. Total NET CARBS= 23.3g.
215.2 Calories; 7.5g Total Fat; 5.6g Protein; 24.3g Carbohydrate; 1g Dietary Fiber; 5.1g Sugar; 47.1mg Cholesterol; 300.5mg Sodium.
Ingredients
2 cups all-purpose flour
1 cup oats–quick or regular oats
2/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups honey nonfat Greek yogurt (I like Chobani)
1/2 cup applesauce (or 2 eggs)
4 Tablespoons unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
1 cup fresh blueberries
Instructions
Heat oven to 350°.
Coat muffin tin with cooking spray or liners.
Combine flour, sugar, oats, baking powder, baking soda and salt in a bowl.
Combine yogurt, eggs, butter, and vanilla in a second bowl.
Fold yogurt mixture into dry mixture; stir to combine completely.
Gently fold in blueberries.
Spoon into muffin tins (don't be afraid to fill them full).
Bake until top is golden and springs back when you gently touch it, 20-25 minutes.
Notes
Original recipe nutritional information, import to my recipes in fitness pal for altered recipe nutritional value
Each serving (1 muffin) has approximately 24.3g of carbs and 1g of dietary fiber. Total NET CARBS= 23.3g.
215.2 Calories; 7.5g Total Fat; 5.6g Protein; 24.3g Carbohydrate; 1g Dietary Fiber; 5.1g Sugar; 47.1mg Cholesterol; 300.5mg Sodium.
0
Replies
-
Depending on whether you're looking for sweet or savory, I like these as alternatives to muffins:
http://fitfoodiefinds.com/2014/12/pomegranate-oatmeal-snack-cups/
http://www.slenderkitchen.com/quinoa-egg-muffins/0 -
I'm not a fan of quinoa but those quinoa egg muffins look delicious!!
Do you use the 2 eggs and 4 egg whites or can you just use 4 eggs in total?
0 -
Mmmm, thanks for sharing!0
-
MissKissKins wrote: »I'm not a fan of quinoa but those quinoa egg muffins look delicious!!
Do you use the 2 eggs and 4 egg whites or can you just use 4 eggs in total?
It would be 6 eggs in total for a batch of 12 muffins. I substitute some of the eggs with just egg whites to keep the calories down, but you could just as easily use whole eggs. And don't worry if you don't usually like quinoa - you won't even taste it with all the other delicious stuff that's in there
0 -
How many muffins does this make? Thank you.0
-
purebredpolly wrote: »How many muffins does this make? Thank you.
It makes around 12, and for a serving for breakfast I have 2 of them, so in total it makes enough for 6 days worth of breakfasts.0
