Foodie Patoodie!: healthy muffin recipe

Sunday, May 20, 2012

What's for Breakfast? - Strawberries 'n Cream Protein Muffins

I can't believe it's almost been a month since I last blogged. That's ridiculous! I have been baking and cooking lots and lots, as well as working, so I guess life just kind of got in the way. But now I must share with you all that's been going on in my kitchen! YUM TIME!

I'm still on a "healthy muffin kick" because I like the variety for Piper's breakfasts. She seems to enjoy them and now refers to them as "fuffins." The only reason I refer to these as protein muffins is because they contain eggs and a lot of vanilla yogurt. They also have no sugar or flour and are rich in fresh fruit, as well as plenty of oats for fiber. Overall, these rank pretty high on the tasty and healthy scale in my book. Pip hasn't tried one yet but I can't wait to see her reaction when she sees such a colorful treat for breakfast!

Ingredients:

2.5 cups of oats (not the instant kind)
2 eggs
1 cup fat free vanilla yogurt
3/4 cup Splenda
1/2 tsp. baking soda
1 and 1/2 tsp. baking powder
2 and 1/4 cups sliced 'n diced strawberries, patted as dry as possible (3/4 of a cup set aside for sprinkling on top of muffins before baking)
1 tsp. lemon juice

Instructions:

1. Preheat oven to 400 degrees and spray 12 muffin tins with Pam cooking spray.
2. Place all ingredients except the strawberries in a blender and blend until smooth.

3. Pour into a medium sized bowl and stir in 1 and 1/2 cups of strawberries.

4. Pour into sprayed muffin tins (3/4 full) and top each muffin with remaining 3/4 cup diced strawberries.

5. Bake for 20-25 minutes, aaaaand....VOILA!

6. Wrap any leftover muffins individually in cellophane and place in a gallon-sized Ziploc bag with the date you prepared them so they can be frozen and enjoyed later!

What's for Breakfast? - BANANA OAT PROTEIN MUFFINS for Toddler AND Parents!

I saw the backbone for this recipe on good 'ol Pinterest and altered a few ingredients and measurements here and there to the way I thought Pip and I might like it a little better. But overall, a completely and totally healthy breakfast idea for the entire family! Great for on-the-run and freezing for later consumption. My daughter sure didn't seem to mind them that's for sure. I tried one and I gotta tell ya, it tastes exactly like banana bread. With absolutely no guilt. Who wouldn't love that??

~Ingredients~

1/2 cup ripe mashed banana (about 1 and a 1/4 medium-sized bananas)

3/4 cup of eggs, beaten (about 3 eggs)

1/2 cup honey-vanilla flavored Greek yogurt (It has 2x the protein of regular yogurt. I used Yoplait brand and just bought one 6-oz individual container of it which equaled a 1/2 cup perfectly)

3/4 cup oats

2 scoops vanilla protein powder (I used vanilla flavored whey and soy protein powder)

13 packets stevia

1 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

~Directions~

1. Preheat oven to 350.

2. Spray 12 muffin tins with cooking spray.

3. Place all the ingredients in a blender and blend until very smooth.

4. Pour evenly into the muffin tins.

5. Bake 15-18 minutes, until tops are golden brown.

6. When muffins are cool, wrap them in cellophane and label a gallon-sized freezer bag with the date so you can freeze the ones you or your kiddos don't eat right away.