Another week, another healthy muffin recipe to devour for the upcoming days. While I was thoroughly enjoying 80 Day Obsession the previous two weeks, I ended up injuring my left shoulder and have had to postpone continuing on with the program until I am healed. Originally I thought maybe a week off with medication and rest would do the trick, but it’s looking like perhaps it isn’t that easy. So instead of being at a standstill, I decided to purchase the new Beachbody Program “2B Mindset” that centers on just nutrition. No exercise is necessarily, although I may start back slowly on a treadmill this upcoming week. 2B Mindset teaches you what to eat, how to eat and most importantly – how to keep it off; all without calorie counting or depriving yourself. I think each of us could benefit from this! If you’re interested in joining or learning more, don’t hesitate to reach out! There’s no limit on accountability buddies.
Oat and Greek Yogurt Blueberry Muffins
A delicious and healthy alternative to blueberry muffins using old fashioned rolled oats and greek yogurt that gives you a moist morning treat.
- 1 cup all-purpose flour
- 1 cup old fashioned rolled oats
- ½ tsp ground cinnamon
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 large egg, lightly beaten
- 1 cup plain Greek yogurt
- ¼ cup honey
- ¼ cup unsweetened almond milk
- 2 tbsp coconut palm sugar
- 1 cup fresh or frozen blueberries
- Preheat oven to 350 degrees. Well grease a cupcake pan with cooking spray, or use cupcake liners. Set aside.
- Using a large mixing bowl add flour, old fashioned oats, cinnamon, baking powder, baking soda and salt. Combine well.
- In another medium sized mixing bowl add egg, greek yogurt, honey, unsweetened almond milk, coconut palm sugar. Combine well.
- Slowly add wet ingredients to large mixing bowl of dry ingredients. Mix well.
- In a small bowl, add 1 tablespoon of flour. Add blueberries, tossing so that they are as covered with flour as possible. This will keep them from bleeding through the batter.
- Carefully fold blueberries into the large mixing bowl with the rest of the ingredients until they are well combined.
- Add batter to 12 cupcake liners, filling each about 3/4th full. Sprinkle a pinch of coconut sugar over each muffin.
- Bake for 22-25 minutes, or until a toothpick can be inserted and come out clean. Allow to cool on a cooling rack for at least 5 minutes before handling.
- Muffins can last up to 5 days if stored in an airtight container.
Another day means another apple recipe. I had a few that I baked that I didn’t get a chance to take pictures of to post along with a recipe because they went too quick! But since it’s a Wednesday afternoon and I’m the only one home, I was able to bake up a batch of these delicious apple muffins and snap a few photos. Hopefully they are devoured by someone(s) other than me. Diets can be hard, especially around the fall time when everything is baked.
Homemade Apple Muffins
A simple recipe using fresh apples to bake a delicious, flavor-packed muffin.
- 2 cups granulated sugar
- 2 large eggs
- 1 cup canola oil
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 3 apples, peeled, cored and diced
- ½ cup brown sugar
- Preheat oven to 350 degrees. Line a cupcake pan with paper liners or well-grease pan. Set aside.
- Using a large bowl add granulated sugar, eggs, oil and vanilla extract. Use a large wooden spoon to combine ingredients until well mixed.
- In a medium size bowl shift together flour, soda, cinnamon and salt. Slowly add dry ingredients to wet ingredients (sugar, etc) in the large bowl; mixing well. Batter will be thick! Add diced apples, stirring well. At this point your batter will become a little easier to work with.
- Split into 12 paper liners carefully, filling about ¾ of each. You’ll have leftover batter to make an additional 4-6 more muffins after baking the first dozen. Sprinkle a pinch of brown sugar onto the top of each muffin.
- Bake for 20-24 minutes. Allow to cool about 5-10 minutes before handling.
Lately I’ve been trying to swear off bread for the most part, but I’ve been constantly running into some really yummy sounding muffin recipes on Pinterest and it made it hard to resist baking some. Breakfast has always needed to be some sort of variety for me. I could never stick to a routine bowl-of-cereal breakfast day after day, week after week. And so I am unendingly searching and testing for new recipes for breakfast. Afterall, we do dedicate our Sunday night dinner to it as well!
I was pretty much sold on this recipe when I saw “chocolate chips” in the title. You can pass off just about any healthy ingredient when you’re adding chocolate chips as well. So if you have some picky eaters in your home, chances are they will still enjoy these muffins. I just leave the “banana” part out at first. You never know, they may not even figure out there’s bananas in there too.
Know what else is great? Each muffin is 170 calories, easily leaving room for that much needed cup of coffee in the morning. That made going off the bread edge for just this week even more worth it!
Not to mention how much I wish I could put into words just how delicious these muffins are. I guess the best way for you to understand would be to just bake a batch yourself. If you decide to, come back and let me know how they turned out!
Skinny Banana Chocolate Chip Breakfast Muffins
A healthy take on banana and chocolate muffins that are easily assembled and take as short as 20 minutes to bake. Plus kids love them!
- 1½ cups white whole wheat flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 ripe bananas
- ¼ cup raw honey
- 1 tablespoon vanilla extract
- 1 tablespoon olive oil or coconut oil
- 1 large egg
- ½ cup plain nonfat greek yogurt
- 1 tablespoon unsweetened almond milk
- ½ cup mini chocolate chips
- Preheat oven to 350 degrees. Using cooking spray, grease muffin tin well.
- Add dry ingredients: flour, baking soda and salt to a medium size mixing bowl. Whisk well.
- Using a blender, add banana, honey, vanilla, oil, egg, yogurt, and milk. Blend on high speed for 60 seconds. Add blender mix to medium bowl with dry ingredients. Using a wooden spoon, combine well. Next gently fold in chocolate chips.
- Add batter to muffin tin evenly and filling until they are 2/3 full. Bake for 20-22 minutes, depending on your oven. Check using a toothpick to see if they are throughly cooked through. If the toothpick comes out clean after you stick in the middle of muffin; they are ready to take out of the oven.
- Allow muffins to cool down momentarily before moving to a cooling rack. Serve warm.
- Muffins freeze for up to 3 months if needed. Just add them into a ziplock baggie and heat for 30 seconds in a microwave to thaw out when ready to eat.
Adapted from Ambitious Kitchen
Did you click on the link to this recipe because of the pretty pictures without looking at the post title? Look at it now. Look closely. No, your eyes are not deceiving you. You read correctly.
Blueberry muffins that are only 131 calories a piece. I think that deserves repeating in capital, bold letters. 131 CALORIES.
And the second best part is that they taste AMAZING. It’s almost unbelievable that something this low in fat could be this yum. But it is. And you’ll use that as an excuse to eat two of them in one sitting. I did. I don’t regret it.
Like most, I spend a good majority of my Sundays meal-prepping for the upcoming week. It makes life so much more easier. And while I like to have a variety as far as breakfast goes, I almost always prefer a good and sweet treat to start the day.
Blueberries are my most absolute favorite fruit. I like to stock up on them when prices are low in the grocery store and I like to whine when prices are extremely high. This week, I happened to have 2 pints in the fridge that needed to be used soon or they were headed to the freezer where they would see Smoothie-Days in the near future.
So because I had made loaf of blueberry banana bread (that recipe, soon!) and a loaf of healthy banana bread in the past two weeks, a blueberry muffin sounded perfect. Small and fluffy and easily thrown in a ziplock bag to take along to work, run errands or even have as a little mid-day snack.
Just make sure you remind yourself, they’re only 131 calories. That itself will feel like an accomplishment. Enjoy!
131 Calorie Blueberry Muffins
Low-Calorie, Delicious Blueberry Muffins. Finally, you can have more than just one!
- 2 1/2 cup white whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup organic honey
- 1/2 cup light brown sugar
- 2 large ripe bananas, mashed
- 1/4 cup greek nonfat yogurt
- 1 large egg, beaten
- 3/4 cup almond milk
- 1 1/2 cup fresh blueberries
- 1. Preheat oven to 325 degrees. Using nonstick cooking spray, grease muffin pan.
- 2. Combine dry ingredients; flour, baking soda, salt and cinnamon in a large mixing bowl. Shift well.
- 3. In a separate bowl, combine honey and brown sugar. Use a fork to break up heavy clumps that may form. Add mashed bananas, greek yogurt and egg. Mix well.
- 4. Add wet ingredients to dry ingredients and mix well. Continue to mix together gently adding milk. Mixture at this point will feel and look doughy. Add blueberries, folding gently.
- 5. Spoon batter into muffin tin, filling each muffin nearly to the top. Bake for 18 minutes or lightly brown. Check to see if their done by using a toothpick. If the toothpick does not remove clean, muffins may need to cook a couple additional minutes. Be sure to supervise if so to prevent from burning.
- 6. Allow to cool completely on a baking rack before serving.