Banana Chocolate Chip Muffins
Yield: 18 Muffins
Fat: 1.8 g
Sodium: 8.7 mg
Total Carbohydrates: 16.9 g
Fiber: 2.3 g
Sugar: 5.9 g
Protein: 3.8 g
½ cup Applesauce
6 oz plain 0% Chobani Greek yogurt
1 cup Water
2 tsp Vanilla/Almond extract
1 ¼ tsp Stevia (the concentrated kind, or use ¼ cup baking Stevia)
2 ½ cups White Whole Wheat Flour
½ tsp Salt
½ tsp Baking Soda
2 tsp Baking Powder
2 Tb Dry Buttermilk
90 g (about 1/2 cup) Chocolate Chips
These are mini muffins, and roughly 3 equal one large muffin
- Preheat oven to 425°
- Grease muffin tins with nonstick cooking spray. You can use muffin liners, but the muffins stick to them and don’t peel off easily because of the low fat content.
- Mix up wet ingredients.
- Mix up dry ingredients.
- Gently incorporate/fold the wet ingredients into the dry. Try not to over mix, just fold intil you don’t see any more flour streaks.
- Spoon batter into the muffin tins.
- Put muffins into the 425° oven and reduce heat to 400°.
- Bake for 17-20 minutes or until golden and a toothpick comes out clean.
These muffins are so darn yummy! They are great as is, but you can also switch the flavorings and make them however you want. Leave out the chocolate chips and add in other things such as lemon extract and 1 cup blueberries, orange zest and 1 cup cranberries, 1 cup shredded carrots and carrot cake spices, 1 cup pumpkin puree and pumpkin pie spices (leave out one banana or it might be too wet). They are good in all these forms, I know, I’ve tried them all! You can also leave out ¼ cup of the flour and substitute ¼ cup of unsweetened cocoa and make them chocolate muffins! I’d love to try a double chocolate muffin next. I also might try and experiment with some other flours that are gluten free. That’s on my list of to-do’s for this week!
It was my sisters sons birthday today! So naturally we were hanging out at her house with our friend, Claire, and the boys were playing and we were talking about food. Duh. This is nothing new. Well, we happened to be on the subject of muffins. Savory muffins. All it took was a short trip to the kitchen to determine that we needed to make and sample an original recipe right then and there. And so it began. I am now I have something new to obsess about because these turned out great! I can’t wait to make the next batch, goat cheese and rosemary(!!!) and we’re going to try a little yeast in the dough/batter and see how that turns out. Anyway, here’s what you’ve been waiting for all your life. A healthy low cal cheddar biscuit. It has so many possibilities and combinations! Let me know if you try it a different way!
Yield: 21 muffins/biscuits
Fat: 1.6 g
Sodium: 287.1 mg
Total Carbohydrates: 9.8 g
Fiber: 1.5 g
Sugar: 1.2 g
Protein: 5.2 g
2 ½ cups unbleached White Whole Wheat Flour
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Kosher Salt
2 Tb Powdered Buttermilk (this is optional, but I really think it makes for lighter biscuits and muffins)
8 oz 0% Plain Greek Yogurt
1 whole Egg
4 Scallions, chopped
2 Garlic Cloves, minced
1 cup Water
2 Egg Whites
¼ tsp Cream of Tartar
1 cup (4 oz) shredded 2% milk reduced fat Cheddar Cheese
- Preheat oven to 425°.
- Grease two cookie sheets with cooking spray. You can also do a combo of cookie sheet and small muffin tin like I did. Or all muffins. The muffins take a little longer to cook through, so allow for longer baking.
- In a large mixing bowl combine the flour, baking powder, baking soda, salt, and buttermilk powder. My Gorgeous Sis
- In a medium mixing bowl mix Greek yogurt, the whole egg, scallions, garlic and water.
- In yet another bowl whisk the egg whites with the cream of tartar until nice and frothy, and you can no longer see unfrothed egg white on the bottom of the bowl.
- Mix the wet ingredients into the dry and gently fold in the egg whites and cheddar cheese.
- Using a ¼ cup measure, portion out your biscuits onto your greased baking sheets or muffin tins. Mine made 21 exactly.
- Put into the 425° oven and reduce temperature to 400°.
- Bake for 17 minutes, or until the biscuits are golden and a wooden toothpick comes out clean.
We ate ours plain, but they’d be great with a little butter, or as a side to some soup. My sister has a creamy tomato soup that’s 56 calories a serving that they’d be amazing with. I hope you give this recipe a try. It takes no time at all, you spend more time on dishes and assembling the ingredients than cooking. The results were better than I’d hoped for and I can’t wait to try them with yeast!
My mom took a picture of me earlier today when I was writing my lunch eggs post.
All the boys (big and little) had a great time today playing and celebrating Rowie turning two!
Coconut Oatmeal Muffins
Yield: 12 muffins
Nutrition per muffin:
2 cups old fashioned oats
3 egg whites
6 oz plain 0% fat Chobani Greek yogurt
½ cup unsweetened applesauce
¼ cup unsweetened almond milk
1 tsp coconut extract
45 grams unsweetened flaked coconut (about ½ cup loosely packed)
½ tsp cream of tartar
1 ½ tsp baking powder
1 ½ tsp baking soda
¼ tsp salt
1 ¼ cups hot water
scant ½ cup baking stevia or splenda
Preheat oven to 350°, and grease a muffin tin. Mix all ingredients together either by hand or with a blender/hand blender and spoon into muffin tin. I mixed mine by hand and I think the texture would be smoother if mixed with a blender. I loved the texture though, nice and chewy like baked oatmeal. Bake for 25-30 minutes or until golden and crisp on top. Mine stuck to the pan a little so they may have needed a few more minutes to firm the bottom more. After they’ve cooled a few minutes flip them out of the pan so the bottoms don’t get soggy. They tasted amazing and I had some ‘tasters’ of what got stuck on the bottom of the pan!