The healthy Bride

Banana Oat Muffins

These muffins are super easy to make and good for you too!

Ingredients

Nonstick cooking spray

2 cups quick oats (process in food processor)

1 cup flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1 egg lightly beaten

3/4 cup mashed ripe banana

1/2 cup fat-free milk

1/4 cup honey

2 Tablespoons cooking oil

1/2 cup semi sweet chips

1. Preaheat oven to 400F Coat the muffin pan with the cooking spray.  In a medium bowl combine all dry ingredients and make a well in the center of the bowl.

2. In another bowl, stir together all the wet ingredients.  Add the mixture all at once to the flour mixture.  Stir just until moist, may be lumpy.  Spoon batter into muffin pan about two-thirds full.

3. Bake 14 to 16 min or until golden brown and when you insert a tooth pick it comes out clean. 

Per muffin-

167cal, 6g fat, 18mg chol., 125 mg sodium, 30g carbo, 3g fiber, 4g pro

My muffins seemed dry so I think next time I would boost my milk up to 3/4 cup milk.  They are pretty good, I mean I’m used to eating sweet muffins so they might take some getting used to.

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healthy chocolate chip cookies!

No I’m not lying!  I got this recipe out of Double Delicious.  The new Jessica Seinfeld cookbook.  She uses chickpeas, applesauce, and wholewheat floor. (which I have never used before in baking)  They are not quite like regular chocolate chip cookies, they are more moist and muffin like.  But I think they are a great alternative and a healthier option to chocolate chip cookies.  (My husband and his friend loved them so I think they past the test!)

The recipe makes about 20 cookies.  The serving is one cookie- 135 cal, 20g carb, 3g protein, 5g total fat, sodium 135mg, 2.5g fiber.  You could make the cookies smaller so you can trick yourself into thinking you are having more by eating two small cookies then 1 big cookie.  If you do that I would use mini chips so there are more in each cookie.  You can find this recipe and a lot more in Double Delicious.  (Buy it at Target it’s 30% off!)

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Lemon Blueberry Muffins

I wanted to bake something today since I had off and I found a recipe for lemon raspberry muffins.  I didn’t have any raspberries, but I did have left over blueberries from the last set of muffins I made and they worked just as well!

Ingredients-

• 1 lemon
• 1/2 cup sugar
• 1 cup nonfat buttermilk
• 1/3 cup canola oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup white whole-wheat flour, or whole-wheat pastry flour (see Shopping Tip)
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups fresh or frozen (not thawed) blueberries

Directions-

1. Preheat oven to 400°F. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.
2. Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg and vanilla and pulse until blended.
3. Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in blueberries. Divide the batter among the muffin cups.
4. Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.

Nutrition

Per muffin: 185 calories; 7 g fat (1 g sat, 4 g mono); 18 mg cholesterol; 27 g carbohydrates; 4 g protein; 2 g fiber; 245 mg sodium; 42 mg potassium

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Raspberry Chocolate bars

Ingredients-

1 cup all purpose flour

½ cup whole wheat flour

¾ cup sugar

3/4 cup margarine, softened

10 oz frozen raspberries, thawed and undrained

¼ cup orange juice

1 tablespoon corn starch

¾ cup mini semisweet chocolate chips

1.        Heat oven to 350.  In medium bowl, beat flour, sugar, and butter.  Press in bottom of a ungreased(they were a little hard to get out of an ungreased pan so I would recommend lightly greasing the pan)13x9 inch pan.  Bake 15 min.

2.        Meanwhile, in small pot mix raspberries, orange juice, and cornstarch.  Heat to boiling, stirring constantly.  Boil and stir one minute. Cool 10 minutes

3.        Sprinkle chocolate chips over baked layer.  Spoon raspberry mixture over chocolate; spread carefully. (I didn’t have mini chips so I grated 2oz of semi sweet chocolate it was really easy to spread the raspberry mixture over)

4.        Bake about 20 minutes or until raspberry mixture is set.  Cool 30 minutes.

Nutrition facts- 32 bars

Calories 70

Fat 3.5 g

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