Banana Chocolate Chip Muffins
Ingredients
-3 ripe bananas
-1 egg
-⅓ cup buttermilk
-½ cup granulated sugar
-½ cup dark brown sugar
-1 ½ cups flour
-1 tsp baking soda
-1 tsp salt
-½ cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Line muffin pans with 15 muffin liners.
- Throw everything except chocolate chips into a mixer and mix for about 1 minute.
- Stir in chocolate chips.
- Fill liners about ¾ full.
- Put in oven for about 20 minutes, use a toothpick to make sure they are done. Cool slightly in the pan, then put on a wire rack to cool.
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Fiber Rich Apple and Carrot Muffins
Serves: 12
Ingredients
-1 cup Hodgson Mill Multi Grain Hot Cereal
-1 cup white flour, unbleached
-1 tbsp baking powder
-1 tsp baking soda
-½ tsp salt
-½ cup sugar
-1 cup carrots, shredded
-1 cup apples, peeled and chopped
-½ cup milk
-4 egg whites (or 2 eggs)
-¼ cup olive oil
-1 tsp vanilla
-½ cup walnuts, chopped
Instructions
- Preheat oven to 400 degrees F.
- Line 12 muffin cups with paper liner or grease muffin cups.
- Mix dry ingredients together. Add remaining ingredients and mix until blended.
- Batter will be thick; spoon into muffin cups.
- Bake 15-22 minutes, until golden brown. Michelle Zander
Devil’s Food Cherry Chocolate Breakfast Muffins
Most muffins have so much fat and sugar, they are really dessert in disguise. The opposite is true here: With fiber-rich whole grains standing in for insulin-spiking refined white flour, plus yogurt and olive oil subbing for butter, this surprisingly fudgy cake tastes almost too decadent to eat first thing. Almost.
Serves: 12
Ingredients
-½ cup boiling water
-6 tbsp unsweetened natural cocoa powder
-2 tsp finely ground coffee
-1 tsp vanilla extract
-1 ¼ cups oat flour
-¾ cup whole-wheat pastry flour
-1 ½ tsp baking soda
-¼ tsp salt
-¾ cup granulated sugar
-¼ cup olive oil
-1 egg
-½ cup plain Greek yogurt
-2 cups fresh cherries (or frozen, thawed), chopped
Instructions
- Heat the oven to 400 degrees F.
- Line a 12-cup muffin tin with liners.
- Place the water in a small bowl and add the cocoa powder, coffee, and vanilla. Whisk well, until a thick mixture forms. Set aside to cool for 5 minutes.
- In a large bowl, mix together the flours, baking soda, and salt.
- In a separate large bowl, add the sugar, olive oil, and egg. Whisk to combine well.
- Add the yogurt and stir with a wooden spoon until just combined. Add half the flour mixture and stir until just combined. Add the chocolate mixture and stir a few times. Add the remaining flour mixture and cherries, stir until combined. Do not overmix.
- Spoon the batter into the muffin tin, filling each cup almost to the top.
- Bake 10 to 15 minutes, until the muffins spring back to the touch. Remove the muffins from the tin and cool completely on a wire rack.
-Carolyn Shaffer, from “The Drop 10 Diet Cookbook”