Banana Berry Muffins - 25g Carbs, 6g Fiber, 10g Sugar
From: The Biggest Loser: Biggest Loser Recipes VIA www.prevention.
Banana Berry Muffins
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 cafes. 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.
Makes: 12
Serving Size: 1-muffin
1 1/2 cups unprocessed wheat bran OR oat bran
1 cup white whole wheat flour
2 Tbsp ground flaxseed (see note)
1 1/4 tsp baking soda
1 tsp ground cinnamon
1/8 tsp 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 Tbsp olive oil
1 tsp vanilla extract
1 cup fresh (or frozen) blueberries
1/2 cup pitted chopped prunes (optional)
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.
Makes: 12
Serving Size: 1-muffin
Nutrition per Serving:
140 Calories, 4g Fat, 0g Saturated, 20mg Cholesterol,
25g Carbs, 6g Fiber, 10g Sugars, 4g Protein, 170mg 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.
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