Best Muffin "4" You
Author: Sohailla Digsby, RD, LD
Recipe type: Best Body Breakfast or "Strong Snack"
Prep time:
Cook time:
Total time:
Serves: 18
Ingredients
- 1 cup Hogdson Mill® Multi Grain Cereal with Quinoa and Flax OR
- 1 cup Bob’s Red Mill® 7 grain cereal with Flax
- ¾ cup + 2 tablespoons white whole wheat flour (3.75 ounces)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons cinnamon
- 2 over-ripe bananas mashed up (a little more than ½ cup)
- 1 large zucchini shredded (about 1 ½ cup shredded)—a food processor works great
- 1½ cups shredded carrots -- a food processor works great
- 1 large apple (skin on) finely chopped—a food processor works great
- ½ cup fat-free milk
- 2 eggs
- ½ cup plain, non-fat Greek yogurt
- 2 teaspoons vanilla
- 1 cup golden raisins
- ¼ cup chia seeds
- ½ cup walnuts or pecans, finely chopped
Instructions
- Preheat oven to 400 degrees.
- Line 18 muffin tins with paper liners, or spray muffin tins with vegetable oil cooking spray.
- In a large bowl whisk the dry ingredients together (multi-grain cereal through cinnamon).
- In a medium bowl mix the wet ingredients together (banana through vanilla).
- Make a well or indention in the flour mixture and pour the wet ingredients into the center of the well.
- Mix batter until just combined. Fold in raisins and nuts. Batter will be thick.
- Spoon into muffin cups (~ ¼ cup batter per muffin).
- Bake 20-25 minutes or until golden brown – may still be a bit gooey in the middle, so check to see if they need a few more minutes.
Notes
With 4 grams of protein, 4 grams of healthy fat, and 4 grams of fiber...these will give you great "holding power." They freeze well, so make a double batch and when ready to eat, simply use the microwave on defrost -- almost a minute for 1 muffin and it comes out perfect (best if served warm)!
Nutrition Information
Serving size: 1 muffin (yield: 18 muffins) Calories: 140 Fat: 4g Carbohydrates: 23g Sodium: 150mg Fiber: 4g Protein: 4g
Click here for more recipes!
