I found this recipe on the site of Woman’s Health magazine and I was surprised how good those muffins turned out to be. There aren’t real “clean fitness food” because they contain 3 bananas and lots of carbs, but they are still a lot healthier than regular muffins made with butter and white flour.
Those ‘skinny’ muffins have a nice muffin-texture thanks to the bananas. They don’t sit heavy on the stomach as regular ‘fat’ muffins. They’re delicious when they’re still warm right out of the oven.
The recipe on the site of Woman’s Health Mag uses walnuts, but you can substitute the walnuts for other nuts, or like I did, for any kind of berries or cherries. (I think cherries are the best option).
– 1 cup oats
– 1/2 cup soy flour (you can use any kind of flour you like)
– 1/4 cup ground flaxseeds
– 1 package baking powder (about 1 tsp)
– 2 eggs
– 1/4 cup fat-free Greek yogurt
– 3 medium bananas, mashed
– 1/4 cup agave syrup or honey
– 2 tbsp olive oil
– 1 cup frozen cherries
(For European readers: a cup is a glass of about 240 ml.)
1. Preheat oven to 375 degrees Fahrenheit / 190 degrees Celsius
2. In a large bowl, whisk together oats, flour, flaxseed and baking powder.
3. In a separate bowl, combine eggs, greek yogurt, bananas, agave syrup, and oil. It’s better not to use a food processor because when mashing the bananas you still want to leave some chunks of bananas in the batter. Add flour mixture and fold in frozen cherries.
4. Divide batter into a muffin tray. Bake for 20 to 25 minutes or until tops spring back when lightly touched. Cool on a wire rack.
I made 9 muffins with the quantities listed above.
Be careful not to eat too many muffins at the same time! I would say maximum 2 muffins before or after exercising, but portion control is difficult because they taste really good when just out of the oven!
One way to avoid overeating and enjoy them for a longer time is to wrap them individually and freeze. Take one out of the freezer, microwave and eat warm after coming home from the gym.