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Whole Grain Muffins

Do you go in food phases?  Or am I just a crazy pregnant lady?  Maybe don’t answer that second one.  I am in a total muffin craze the last few months.  I am either making muffins, planning to make muffins, or thinking out what ingredients I have to make them.  The only good thing is that I do try to pick healthy muffins.

These were originally called “Bran Muffins” but my grocery store didn’t have any bran.  I think the oats are a great substitute that I always have on hand.  These make a great breakfast or snack.  And they freeze well for later, so make a big batch!  Enjoy!

Whole Grain Muffins (Makes about 12 muffins)

Whole Grain Muffin

1 cup whole pitted dates (about 6 ounces)
¾ cup orange juice
1 cup fat-free buttermilk
1 medium banana, mashed
¼ cup canola oil
1 teaspoon vanilla extract
1 cup white whole wheat flour
1 ¾ cups old fashioned oats
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ – 1 teaspoon ground cinnamon
¼ teaspoon salt
2 eggs

1. Preheat oven to 350. Line a muffin pan with paper liners (optional). Coat liners or pan with cooking spray

2. Combine dates and orange juice in a pan over medium heat; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat; uncover and let stand 5 minutes. Process until smooth in a food processor or blender. Add buttermilk, oil, and vanilla; process until smooth.

3. Combine flour, oats, baking powder, baking soda, cinnamon, and salt in a medium bowl, stirring with a whisk. Add date mixture, stirring just until moist. Add eggs, stirring just until combined. Do not over mix. Spoon batter into muffin cups with cups ½-⅔ full.

4. Bake for 28 minutes or until a toothpick inserted in center of muffins comes out clean. Remove from pan; cool on a wire rack.

Nutritional Information (Amount per muffin):

Calories: 197
Protein: 5 g
Fat: 6 g
Saturated Fat: 1 g
Cholesterol: 32 mg
Carbohydrates: 31 g
Fiber: 4 g
Sodium: 214 mg

Recipe Notes: If you use paper liners and have any intention of eating these muffins while warm, you MUST spray them. Once completely at room temperature, they come out of the liner fine. But if they are at all warm (say warmed up in the microwave after freezing), they will stick to the liner and you lose half your muffin. I like a lot of cinnamon flavor in my muffin, so I upped the cinnamon. If you aren’t a big cinnamon fan, keep it to ½ teaspoon. The original recipe says these are good for mixing in other ingredients, such as berries, carrots, nuts, etc. I haven’t tried it myself, since there are already 2 fruits in the batter. But I could especially see shredded carrot and nuts as a carrot cake version being delicious.

Source: adapted from Cooking Light

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Gluten Free Banana Yogurt Muffins

Yesterday, my daughter had a complete meltdown over muffins. Apparently, my saying “let’s take them off” referring to her tights sounded to her like “let’s eat a muffin”. When I explained that we didn’t have any muffins, she completely lost touch with reality. While I was kind of judging her, I realized that I wished we had muffins, too.

I discovered these muffins when preparing for a baby shower, and they are delicious. You’d never guess that they are gluten free. They freeze well, too, if you can restrain yourself from eating them all. Enjoy!

Gluten Free Banana Yogurt Muffins (Makes 12 muffins)

Gluten Free Banana Yogurt Muffins

1 cup plain Greek Yogurt
2 medium bananas, ripe to over ripe
2 large eggs
2 cups oats (old-fashioned or quick are fine)
¼ cup packed brown sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda

1. Preheat oven to 400. Lightly grease the cups of a muffin pan. You can use paper liners as well, but you’ll need to spray them with cooking spray, too.

2. Combine all the ingredients in a blender or food processor. Process until smooth batter forms.

3. Pour batter evenly into muffin cups. Bake for 15-20 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for up to 10 minutes, then remove to a wire rack to cool completely.

Nutritional Information (Amount per muffin):

Calories: 109
Protein: 5 g
Fat: 2 g
Saturated Fat: less than 1 g
Cholesterol: 32 mg
Carbohydrates: 19 g
Fiber: 2 g
Sodium: 134 mg

Recipe Notes: I haven’t tried this with any other flavors of yogurt. I’m guessing it would work with vanilla, although you could probably cut down on the brown sugar then. Not sure, though.

Source: Running with Spoons

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Whole Wheat Apple Muffins

Did you make a resolution to eat breakfast this year? Or to eat a healthier breakfast? I can easily get in a rut with breakfast. We often eat oatmeal about five days a week. For variety, I usually throw in pancakes or waffles. But I am trying to find other options that liven up our morning routine but also are healthy.

Enter smoothies. I like smoothies, but I hate the idea of drinking all of my calories. Also, I don’t find them filling for a long time. My solution: muffins. These muffins hit the spot. They were filling, tasty, and the perfect side for a cold, slushy smoothie.

Enjoy!

Whole Wheat Apple Muffins (Makes about 18 muffins)

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½ cup unsalted butter, room temperature
½ cup granulated sugar
¼ cup brown sugar
1 egg
1 cup lowfat buttermilk
2 cups white whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 tablespoon cinnamon
2 large apples, peeled, cored, and diced
1 tablespoon brown sugar

1. Preheat oven to 450. Grease or line muffin cups with paper liners.

2. Cream together butter, sugar, and ¼ cup brown sugar until fluffy. Mix in egg, scraping side of bowl to incorporate well. Gently mix in buttermilk, stopping before mixture begins to curdle.

3. Gently mix in flour, baking powder, soda, salt, and cinnamon. Mix just until combined. Fold in apples.

4. Divide evenly into muffin cups. Sprinkle the tops with remaining brown sugar.

5. Bake for 10 minutes. Then turn oven down to 400 and bake 5-10 minutes more, until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then invert onto a wire rack to cool completely.

Nutritional Information (Amount per muffin):

Calories: 148
Protein: 3 g
Fat: 5 g
Saturated Fat: 3.5 g
Cholesterol: 24 mg
Carbohydrates: 23 g
Fiber: 2 g
Sodium: 134 mg

Recipe notes: It isn’t the end of the world if the mixture curdles a little after you add the buttermilk. Mine did. You can cut the apples to the size of chunks you prefer in your muffin. I was lazy and kept mine a little on the big side. I liked it, but it did mean large areas of muffin without any apple.

Source: slightly adapted from smitten kitchen

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