spinguru
11-03-2008, 03:38 PM
I took an applesauce muffin recipe I had and "tweaked" it to try to make it: (1) healthier overall (2) good source of health carbs. The results were better than I expected! Here's the recipe:
1 cup flaxseed meal
1 cup oats
1 cup whole wheat flour (I used whole wheat pastry flour)
1/4 cup almond meal
3/4 cup oat flour
4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1-1/2 tsp. cinnamon
1/2 cup Splenda Brown Sugar Blend for baking (if you don't like splenda, feel free to use regular brown sugar, but you'll probably need to use a bit more)
2 cups skim milk
3 medium bananas, mashed (or 1 cup applesauce - no sugar added)
2 eggs (you can use whites if you like -- 4 whites)
Grease muffin tins (24 muffins) with cooking spray or use paper liners. Preheat oven to 350. Warm the milk a little (not hot, just barely warm) and mix it with the oats in a bowl - set aside and let sit for approximately 30 minutes to soften oats. Combine dry ingredients and set aside. Beat the egg slightly in separate bowl and mix in bananas (or applesauce); add oatmeal/milk combination. Combine dry ingredients with wet ingredients and mix with a spoon until combined. Use an ice cream scoop or ladle-ful amount of batter for each muffin. Bake approximately 12-15 minutes (they took a bit longer in my oven) or until toothpick inserted in center comes out clean. Let cool before removing from pan. Makes 24 regular size muffins.
Calories: 162; Total Fat: 5.6 grams (mostly healthy fat - only .6g saturated from the eggs); Cholesterol: 21 mg (again, eggs); Sodium 223 mg; Total Carbs 24.2 g; Fiber: 4.1 g Sugar: 7 grams; Protein 5.4 grams.
The original recipe called for 2 cups of all purpose flour. I substituted one cup whole wheat pastry flour, 1/4 cup almond flour; and 3/4 cup oat flour. With the flaxseed meal, it gives a nice boost to the omega 3's and the fiber content.
An hour after I made them, half of them were gone -- I had to freeze the last 12 to make sure they would last another day or so! Very tasty.
1 cup flaxseed meal
1 cup oats
1 cup whole wheat flour (I used whole wheat pastry flour)
1/4 cup almond meal
3/4 cup oat flour
4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1-1/2 tsp. cinnamon
1/2 cup Splenda Brown Sugar Blend for baking (if you don't like splenda, feel free to use regular brown sugar, but you'll probably need to use a bit more)
2 cups skim milk
3 medium bananas, mashed (or 1 cup applesauce - no sugar added)
2 eggs (you can use whites if you like -- 4 whites)
Grease muffin tins (24 muffins) with cooking spray or use paper liners. Preheat oven to 350. Warm the milk a little (not hot, just barely warm) and mix it with the oats in a bowl - set aside and let sit for approximately 30 minutes to soften oats. Combine dry ingredients and set aside. Beat the egg slightly in separate bowl and mix in bananas (or applesauce); add oatmeal/milk combination. Combine dry ingredients with wet ingredients and mix with a spoon until combined. Use an ice cream scoop or ladle-ful amount of batter for each muffin. Bake approximately 12-15 minutes (they took a bit longer in my oven) or until toothpick inserted in center comes out clean. Let cool before removing from pan. Makes 24 regular size muffins.
Calories: 162; Total Fat: 5.6 grams (mostly healthy fat - only .6g saturated from the eggs); Cholesterol: 21 mg (again, eggs); Sodium 223 mg; Total Carbs 24.2 g; Fiber: 4.1 g Sugar: 7 grams; Protein 5.4 grams.
The original recipe called for 2 cups of all purpose flour. I substituted one cup whole wheat pastry flour, 1/4 cup almond flour; and 3/4 cup oat flour. With the flaxseed meal, it gives a nice boost to the omega 3's and the fiber content.
An hour after I made them, half of them were gone -- I had to freeze the last 12 to make sure they would last another day or so! Very tasty.