So in the last two weeks I’ve make several batches of muffins to eat for breakfast. I tend to prefer sweet breakfast options unless I’m going the whole bacon-eggs-pancakes-hashbrowns route which, let’s face it, is neither practical on a daily basis or healthy. So enter tasty, not terribly unhealthy, muffins. Now, as I make them they are pretty small. I have used these for all the ones I have made since I started WW and the cups are smaller than regular baking cups. Side note: my only issue with the silicone baking cups is that, for whatever reason, they overcook the bottoms of the muffins. It’s a little weird and I haven’t figured out how to make it not do that but I still like that they are easy to use and clean. Soooo unpaid advertised over and back to muffins.
First we have Low-Fat Lemon Poppyseed Muffins. These are tasty fresh and also frozen. And, by frozen, I mean I will literally eat them straight out of the freezer. I know, I’m weird. But my friend H would totally back me up on that.
1 box Duncan Hines Lemon Cake Mix
1 C Non-fat sour cream or greek yogurt (I used greek yogurt in mine)
2 Tbsp Poppyseeds
3 egg whites
2 tsp Lemon Extract
1 tsp Vanilla Extract
1 tsp grated lemon peel
Preheat oven to 350 degrees. Mix all ingredients together. Batter will be thick. Fill greased muffin tins, muffin liners, or silicone baking liners. Bake 25-30 minutes until top springs back when touched. Don’t overbake them like I did my last batch. They get a little tough if overcooked. You want them just to start browning on top but that’s it. Cool about 10 minutes then top with glaze. You can eat them without the glaze for less sugar but really, the glaze is SO good so why would you want to?
3/4 C Powdered Sugar
1 tsp grated lemon peel
3-4 tsp lemon juice
Mix all ingredients together in a small bowl and spoon over cooled muffins. I glaze them and then once the glaze sets up a big pop them in a freezer safe container. Boom, done. My silicone cups end up making 18 muffins that work out to 3 PointsPlus a piece using non-fat Greek Yogurt (including glaze).
Next up we have Greek Yogurt Peanut Butter Banana Oatmeal Muffins. Ok, I’m sure there is a simpler title for these like maybe “Greek Yogurt Oat Muffins” but I feel like the eater needs to know there are both bananas and PB in them too. I’ve adapted this from the original recipe found here to add the peanut butter, which can be done in two ways.
2 ripe bananas
1/2 C Non-Fat Greek Yogurt
1/2 C Reduced Fat Peanut Butter
1/4 C brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
2 C quick oats
1/2 C chocolate chips – regular or mini (I prefer mini)
Preheat oven to 400. Using food processor, blend all ingredients except oats and chocolate chips until smooth. Add in oats, pulse until oats are small but not blended all the way in (original recipe calls for them to be blended smooth but I liked the texture better with the oats still in pieces). Stir in chocolate chips by hand. Fill greased muffin tin, baking liners, or silicone baking cups to make 12-16 muffins (depending on size of muffin tins – regular tins will make 12 muffins). Bake for 15-20 minutes or until top feels set and toothpick inserted into center comes out clean. I prefer them room temp or just slightly warm versus straight out of the oven. Cool completely and freeze in freezer safe container.
Alternate lower-cal option:
1 C. Non-fat Greek Yogurt
4 Tbsp PB2 Powedered Peanut Butter
1/4 C Mini chocolate chips
This reduced the Points Plus in the muffins considerably down to 3 each or 4 for two, which is pretty good. My recipe makes 16 muffins. I prefer the smaller amount of chocolate chips over the original recipe. I like the texure of using the actual peanut butter over the PB2 but for the points/calorie difference I’ll suck it up and use the powdered stuff.
I hope you enjoy these! I know H has enjoyed the Lemon Poppyseed muffins this week for breakfast and so have my kiddoodles. Let me know what you think!