I recently stumbled upon the Dashing Dish blog and learned how to make muffins with oats instead of flour and I’m hooked. These muffins were so delicious and much healthier than the average muffin made with flour. They turned out tasting just like banana bread. You can find the original recipe here but I made a few slight changes to mine.
What you’ll need: (my changes were taking out the protein powder, using real sugar instead of sweetener and adding unsweetened coconut)
- 1 small banana
- 3/4 cup egg whites
- 1/2 cup plain low fat Greek yogurt
- 3/4 cup oats
- 1/2 sugar (I don’t like using fake sweetener in my baking)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/3 cup unsweetened coconut (because coconut makes everything better)
What you’ll do:
My favorite part about this recipe was how easy it was! You just combine all the ingredients in a blender or food processor and pour into baking cups (use silicone so it doesn’t stick). Then I added a pinch of coconut to the batter in each muffin tin before baking. Bake for 15-18 minutes.
Thanks for the idea Katie!
Recently a co-worker gave me a huge bag of Meyer lemons and I have been trying to figure out what to use them for. I usually put them in my ice water and tea and add them to chicken and vegetable dishes when I’m cooking, but I wanted to start baking with them. The day after I got them, I found the recipe for Meyer Lemon Muffins on Freshly Pressed and decided I had to try it! You can find the recipe on the Darla Cooks blog. They were absolutely delicious. Next time I’d add more lemon in the batter and would maybe even make a sweet lemon/vanilla glaze to drizzle over the top.
One of my favorite parts of making these muffins was photographing them! The lemon slice on top really made them look fun (they tasted great too)!
Years ago when I was on weight watchers, I used to make these muffins all the time. They are extremely fast and easy and they have very few ingredients. They end up being low in calories and high in fiber and taste just like a chocolate brownie. J They are best heated up with a little whip cream on top and this time I added a little shredded coconut to the top to make them prettier.
- One box low-fat brownie mix (I used Betty Crocker)
- 3 cups bran cereal (I used an organic bran cereal)
- 2 ½ cups warm water
- 1 teaspoon baking powder
- Coconut (optional)
First you soak the bran in the water for a few minutes. Then add the brownie mix and baking soda and mix. The batter will be very thick.
Bake in cupcake tins for about 20-25 minutes at 350. See how easy!
Disclaimer- I wouldn’t recommend eating these muffins all the time as a part of a healthy diet. They are tasty, and full of fiber but the brownie mix is of course full of sugar and other unhealthy ingredients. Another option would be to use the No Pudge brownie mix from Trader Joes. No pudge is made with what I like to call “real ingredients” (I used Betty Crocker because I don’t live near a Trader Joes, but I would definitely prefer the healthier route). But, as a once-in-a-while treat, these are great! I froze half of the batch to thaw out another time. That way I don’t have to eat them every day in a row for a month before they go bad.