Let me start off by saying that these muffins are so good you wont know that they are low cal, low fat, low carb, and have one cup of Greek yogurt in them.
Here's my proof: Every morning Mac has a cup or two of our french press coffee then walks down the street to the local cafe on the bay to get another coffee and pastry. It's his routine and he loves it. Because of this I was faced with fresh muffins and scones every morning. Oh sweet, sweet temptation!
So I created these muffins to satisfy my pastry cravings. That morning Mac walked in, grabbed a muffin, praised them, and skipped his walk to the cafe. That's when you know your low cal muffins have passed the test. Give these little babies a try and let me know what you think. Recipe after the jump!
P.S. They're super easy to make.
- 1 cup Greek yogurt
- 2 bananas, mashed
- 2 eggs
- 1 tsp vanilla
- 1 tbs olive oil
- 2 cups bran
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 cup wheat flour
- 1/2 cup almond flour
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp pumpkin pie spice
- 3 tbs Splenda brown sugar or 1/4 cup honey scant
Start by mixing the dry ingredients in a bowl then set aside. Mash the bananas in a large bowl then incorporate all wet ingredients. Once the wet ingredients are combined slowly fold in the dry ingredients 1/3 at a time. Avoid over mixing as this will make your muffins less fluffy and we know we all want fluffy muffins. When you have everything incorporated fill your muffin tins a little over half way full, tap the tray on the counter to release any air pockets, and get those babies in the oven. Bake them for 10 minutes.
Note: Since we are using Greek yogurt instead of butter and these have no preservatives avoid leaving them at room temperature for more than a day or so. You can refrigerate your muffins in an air tight container or freeze them. I prefer to freeze mine and defrost a few at a time.