Originally Posted On July 3, 2012
When trying to live a healthy lifestyle, it’s tough to stay on track when you start to miss some of your favorite unhealthy foods. One of the things I miss most are muffins. I went in search of a muffin recipe that is both low in fat and has a reasonable number of carbs. Luckily I fell upon a blog with a recipe. After a few slight adjustments, I created a muffin that is low in fat, has a somewhat reasonable amount of carbs, and provides a decent amount of protein (for a muffin). The best part: this muffin actually tastes delicious! These muffins make a part of a great breakfast when accompanied with eggs or fruit!
The nutrition facts for 1 muffin are listed in the image below. The following recipe makes 12 muffins.
1 1/2 c. flour (all purpose or white whole wheat)
1/2 c. chocolate protein powder
1/4 c. unsweetened cocoa powder
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. sugar
3 ripe bananas, mashed
1/2 c. greek nonfat (plain) yogurt
1/3 c. apple sauce
1 tsp. vanilla
Preheat oven to 375°F.
Mix together dry ingredients (flour, protein powder, baking powder, baking soda, salt, & sugar) in a medium sized bowl.
In large bowl, mix together wet ingredients (eggs, mashed bananas, yogurt, apple sauce and vanilla).
Add the dry ingredients to the wet ingredients and fold together. Folding is different than mixing/whisking. To fold the ingredients together, use a large spoon or spatula. Scoop the contents from the bottom and fold to the top. Repeat until ingredients are completely combined.
Insert paper covers into muffin tin, and pour mixture into cups until 3/4 full.
Bake for 16-18 minutes. Always start with the lower baking time, and add time if needed.
For the original recipe please click here.