Thursday, March 10, 2011

Breakfast Muffins

I've been on a hunt to find a breakfast muffin that's meets the following criteria:

1) healthy
2) easy to make
3) takes good
4) keeps well (either fresh or frozen)
5) filling

As I search for the perfect breakfast muffin, I will keep you updated with the contenders and candidates that I try.

First up, Banana Chocolate Chip Muffins from the Cook Yourself Thin Cookbook.  


  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup rolled oats
  • 2 tsp cinnamon
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 ripe banana, mashed
  • 1/4 cup chopped walnuts
  • 1/2 cup light brown sugar
  • 2 Tbls vegetable oil
  • 2 large organic eggs
  • 1.25 cups reduced-fat buttermilk
  • 1 tsp pure vanilla extract
  • 2 tablespoons chocolate chips


  1. Preheat oven to 400ยบ, line muffin tray with paper liners
  2. Mix both flours, oats, cinnamon, baking powder, baking soda, salt and mashed banana.  Blend on low speed for 2 minutes.  
  3. Add the walnuts, brown sugar, oil, eggs, and buttermilk.  Blend on medium speed for 2 minutes.  
  4. Add vanilla, mix until well combined.
  5. Scoop into the muffin tray.  Top with 3 or 4 chocolate chips.
  6. Bake for 15 minutes.  Cool.  Serve.

I would probably give these muffins a 3/5.
Pros: easy to make, lasted a few days, pretty filling
Cons: not extremely tasty (unless you got a chocolate chip bite), 200 calories per muffin, grainy consistency.

If I were to make these again, I would probably add more chocolate chips, which kinda defeats the purpose of a healthy muffin.

Feel free to post comments with healthy muffin recipes, and I'll try them out!

1 comment:

  1. Better Blueberry Muffins- Shape Magazine 1 muffin: 173 calories, 4 g fat, <1 g saturated fat, 31g carbs, 4 g protein, 3 g fiber, 46 mg calcium, 1 mg iron, 215 mg sodium
    Makes 12 Prep Time: 20 min Total Time: 50 minutes
    1 1/2 cups whole-wheat pastry flour (I used whole wheat flour, was fine)
    1/2 cup plus 2 teaspoons sugar, divided
    1/2 cup quick-cooking oats (not instant)
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    3/4 cup plus 2 tablespoons lowfat buttermilk
    1 large egg
    2 tablespoons canola oil
    1 teaspoon vanilla extract
    1 1/4 cups fresh blueberries, washed and dried
    1/4 cup blueberry all-fruit spread (in jam aisle)
    24 fresh blueberries, washed and dried

    Preheat oven to 375 F. Combine flour, 1/2 cup of sugar, oats, baking powder, baking soda, and salt in large bowl. In another bowl, whisk buttermilk, egg, oil, and vanilla. Toss blueberries with four mixture. Pour wet ingredients into flour mixture and stir gently.
    Line a 12-count muffin pan with paper liners (or spray a nonstick pan with cooking spray). Divide batter evenly; sprinkle with remaining sugar. Bake 12-15 minutes or until tops are just set. Remove pan from oven; top each muffin with 1 teaspoon fruit spread and 2 blueberries. Bake 3 to 5 minute minutes more or until golden. Cool in pan for 10 minutes and serve.


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