I've been experimenting with muffin recipes lately. I wanted to create a muffin that was low in calories but high in protein and also low in sugar. I know what you're saying to yourself…What kind of muffin is that?! But for me, I wanted to find a perfect muffin that I can grab and go when I start school. I'll be waking up early and so I've been thinking up different breakfast goodies I can make ahead of time. This morning I tried out a recipe that I sort of put together with all the ingredients that I had hoped to be able to use and it worked out! And they are delicious!
Ingredients:
2 cups whole wheat flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/4 tsp ground ginger
1/2 cup oats
1/4 cup flax seeds
1 1/4 cup plain Greek yogurt
1/4 cup honey
1 egg
1/2 tsp vanilla extract
4 oz apple sauce
Directions:
1. Heat the oven to 375°F. Prepare a muffin pan with liners, or by lightly greasing each well baking spray. In a large bowl, lightly whisk together the flour, baking soda, salt, cinnamon and ginger.
2. Whisk the sour cream, honey, egg, olive oil, and vanilla extract together in a separate small bowl. Make a small well in the center of the dry ingredients and pour in this liquid mixture. Use a spatula or wooden spoon to gently but firmly fold the ingredients together, folding from the bottom up to make sure all the dry ingredients are incorporated. Stop as soon as the mixture comes together; do not over mix. Bake for 15 to 18 minutes or until barely golden on top.3. Enjoy with jam, butter or whipped honey! Yum!!
xoxo.