For whatever reason, I am currently in a muffin phase. I can no longer deny myself the lovely comfort of carbohydrates! Sometimes my craving is frozen yogurt, sometimes dried fruit (pineapple!), sometimes chocolate, and right now it’s muffins. But, as always, I am an avid supporter of healthy foods; my goal is to cause the least amount of damage while achieving the highest amount of satisfaction. For muffins, I have found that butter and oil are easily replaced by yogurt, pumpkin, or applesauce. Anything creamy will keep the baked good moist and delicious. I started my muffin quest with pumpkin muffins. Crossing my fingers that they would be edible, I was pleasantly surprised when they were not only fluffy and moist but also delicious. I kept them on my counter, indulging whenever I needed an afternoon snack or a breakfast on-the-go. This week, I baked a chocolate chip banana bread for my cousin and decided that I wanted something similar for myself. Looking in my fridge I saw two small zucchinis sitting alone in my vegetable drawer. An hour later I had banana zucchini muffins.
1 cup whole wheat flour
1 cup all purpose flour
1 cup canned pumpkin
1/2 cup unsweetened applesauce
1 tsp baking soda
1 tsp baking powder
1/2 cup SPLENDA brown sugar blend
1 tsp maple syrup
1 tsp honey
1 cup buttermilk
I’ve been in a muffin phase myself lately. I’ve made blueberry muffins, banana-chocolate-chip with wheat germ muffins, and pumpkin applesauce muffins. It’s part-whole-wheat and completely non-dairy. And yummy!