I just love muffins. Done right, they’re the original 100-calorie packs but without any wasted packaging. Allow me to explain.
You see, my friends, you needn’t fear the muffin. When you’re smart about your ingredients and mixins’, your muffins won’t tip the caloric scale. And paired with a nonfat latte, you’ve got a high-fiber, high-protein grab-and-go meal.
You can make these ahead and freeze them in bags of two or three. Thaw one bag per week and you’ve got a month’s worth of baked goods that only took twenty minutes of your time on the front end. Any early-morning run resolution-ers out there? This muffin will give you the perfect amount of energy to get you through.
Blackberry Almond Muffins
Makes 12 to 14 muffins
2 c. white whole wheat flour
2/3 c. packed brown sugar
3 tbsp. ground flax seed
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ tsp. cinnamon
1 ¼ c. buttermilk
3 tbsp. canola or vegetable oil
½ tsp. almond extract
½ tsp. vanilla extract
6 oz. blackberries, halved
3 tbsp. slivered or sliced almonds
- Preheat oven to 350 degrees and grease a muffin tin with nonstick spray.
- Whisk flour, sugar, flax, baking powder, baking soda, salt and cinnamon in a large mixing bowl.
- In a smaller bowl whisk egg, buttermilk, oil and extracts. Add liquid ingredient to dry ingredients and fold gently with a rubber spatula.
- When mixture is almost combined, add blackberries and fold in until just mixed (try not to overmix the batter).
- Spoon into prepared pan and top with almonds, pressing gently to adhere.
- Bake for 20 minutes. Let cool about five minutes in the pan and remove to wire rack to cool completely.
Per muffin: 144 calories, 4.9 fat grams, 13 milligrams cholesterol, 156 milligrams sodium, 21.7 grams carbs, 3.1 grams dietary fiber, 9 grams sugar, 4.3 grams protein.
Becca Boyd is a wife and mom who creates healthy and delicious recipes in her West Chester kitchen. She blogs about them on her website, Home Beccanomics.