Muffins are one of those food items that I never buy at a bakery or hotel or anywhere. The reason being that they are usually packed full of calories and sugar. LOADED. One large muffin can contain half of your daily calorie intake. The scary part is it only takes me about 2 minutes to finish one off!
I like to call this muffin the "morning pick-me-up muffin". It is full of good ingredients and flavor, yet have no processed sugars or white flour (with the exception of a small handful of white chocolate). This recipe makes 12 heavy muffins at 168 calories each, and really a half of one of these will fill you up on your morning break!
Note: When using dried fruits in baking, limit the amount you add. They are usually very high in natural sugars, double the amount of the whole fruit. A small handful goes a long way with flavor.
Cranberry White Chocolate Muffins
Yield: 12 muffins
Yield: 12 muffins
1 c. white whole wheat flour (see this post for more info)
1 c. oat flour (grind rolled oats in processor)
1/2 c. rolled oats (whole, not ground)
1 t. baking soda
1 t. baking powder
2 t. ground cinnamon
1 c. unsweetened all natural applesauce
1 large, ripened banana, mashed
2 egg whites, lightly beaten
1/2 c. agave nectar OR pure maple syrup
2 t. all natural vanilla
1/4 c. dried cranberries
1/4 c. all natural white chocolate chips (optional)
1. In a medium bowl, mix together the flour, oat flour, oats, baking powder and sugar, and cinnamon until well combined.
2. In another medium bowl, mix together the mashed banana, applesauce, egg whites, agave, and vanilla. Mix well. Stir wet mixture into the dry mixture until a thick batter forms. Stir in the cranberries and white chocolate until evenly combined.
3. Put two heaping tablespoons of batter each into sprayed muffin cups. Flatten just a bit with the back of the spoon. Arrange a few extra cranberries on top for a pretty presentation.
4. Bake in a preheated 350 degree oven for 12-15 minutes or until very light golden brown. Do not overbake or they will be dry.