| This recipe is liked by 0 person(s). |
Banana Berry Muffins
Nb persons: 12
Yield: 1 (1-muffin) servings
Preparation time:
Total time:
Source:
| Avoid the usual calorie bombs found in bakeries with this great replacement from The Biggest Loser: 6 Weeks to a Healthier You These moist, delicious muffins are a great replacement for the calorie bombs sold at most bakeries and cafés. Sweet and satisfying, Banana-Berry Muffins are loaded with antioxidants and fiber. Make a few batches at once and store in the freezer until needed. Ingredients | |
| 1 1/2 cups | unprocessed wheat bran or oat bran |
| 1 cup | white whole wheat flour |
| 2 tablespoons | ground flaxseed, (see note) |
| 1 1/4 teaspoons | baking soda |
| 1 teaspoon | ground cinnamon |
| 1/8 teaspoon | salt |
| 3/4 cup | unsweetened vanilla almond milk or fat-free milk |
| 1/4 cup | agave nectar or dark honey |
| 2 | ripe medium bananas, mashed with a fork |
| 1 large | egg |
| 2 tablespoons | olive oil |
| 1 teaspoon | vanilla extract |
| 1 cup | fresh, (or frozen) blueberries |
| 1/2 cup | pitted chopped prunes, (optional) |
Instructions
Position a rack in the center of the oven and preheat the oven to 400 degrees F. Lightly coat a nonstick 12-cup muffin pan with cooking oil spray.
In a medium bowl, combine the bran, flour, flaxseed, baking soda, cinnamon, and salt. Set aside.
In another medium bowl or in a blender, combine the milk, agave nectar or honey, bananas, egg, oil, and vanilla until smooth.
Make a well in the center of the dry ingredients and pour in 1/3 of the liquid mixture. Using a spoon, stir until smooth. Add the remaining liquid mixture and stir just until combined. Add the blueberries and prunes, if desired; stir again, but do not over mix.
Spoon 1/4 cup batter into each prepared muffin cup. Bake for about 14 minutes, or until the tops spring back when pressed gently in the centers. Do not overbake. Cool in the pan on a wire rack for 10 minutes before removing the muffins from the pan. Serve warm, or cool completely on the rack.
Note: If you can't find ground flaxseed in your local health food store, you can grind whole flaxseeds in a clean spice grinder to the consistency of cornmeal.
Per serving: 140 calories, 4 g protein, 25 g carbohydrates (10 g sugars), 4 g fat (0 g saturated), 20 mg cholesterol, 6 g fiber, 170 mg sodium
From The Biggest Loser: 6 Weeks to a Healthier You by Cheryl Forberg, RD, Melissa Roberson and Lisa Wheeler with The Biggest Loser experts and cast. Copyright (c) 2010 by Universal City Studios Productions LLLP, Inc. Reprinted by permission of Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe