Satisfying and Healthy Options

Hey Everyone!!
I hope that you all have had a great week. Today is my Friday (One of the perks for having a Federal job). Any who... I thought I would share some of my favorite breakfast muffin recipes. Now usually when you think of muffins, you think big buttery masses of fattening bread mixed with all sorts of unhealthy ingredients. Well my friends you are way off. I have mastered the art of substitution and half of my co-workers never can tell the difference between the full fat banana bread and the nonfat uber healthy alternative. Shhhh don't tell! Now as you all know, Elle is on the countdown to her wedding and along with that she is watching what she eats so that when the big day comes she will look her very best. First, lets talk about some substitutions that you can make when baking desserts. Anytime a recipe calls for butter or oil, opt for an alternative. Lately I have been using a lot of applesauce or pumpkin puree in place. What you are looking for is the moisture and texture of the baked good. Yogurt, low fat sour cream, apple butter, peanut butter or any type of natural fruit preserve will do. Sugar also seems to be added in mass amounts to our morning fuel. When we wake up in the mornings, our bodies have fasted for the past 8 hours more or less and need complex carbs along with natural glucose. Now you may think that your lucky charms or your NY Bagel are the perfect fit for that but in all reality you are just putting a processed and refined food into your body which will be used up quickly. This in turn leaves you feeling hungry more soon. Complex carbs and fiber help to keep us fuller! Now for the fun part. I am going to provide you with 2 recipes. One will be the full fat version and the other is the healthy alternative. You can see how easy it is to make small changes! Remember it all depends on what flavors you want to get out of your food! Happy and healthy eating here we come!
P.S. I use tastebook online to load all my recipes on! It is a huge paper saver!










Banana Crumb Top Muffins
3/4 cup all-purpose wheat flour
3/4 cup of wheat bran
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
2 banana
1/2 cup unsweetened applesauce
1 tsp banana extract
1/4 cup no calorie splenda
1/3 cup packed brown sugar splenda blend
1 teaspoon cinnamon
1 eggwhite, lightly beaten

Crumb Topping
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tsp sugar free preserves
1/3 cup brown sugar splenda blend
1/2 tbls apple butter or butter substitute
(can always use Peanut Butter too!)


Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and applesauce. Stir the banana and pumpkin mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
Topping:
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean. Just under 100 Calories per Muffin!!


Full Fat Version
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter


DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
(These babies pack in a whopping 270 calories per muffin, 9g of fat and 46g of carbs)

Peace and Hugs,
Ryan