Little Miss Muffin Tops

I was given this cookbook for Christmas a few years ago - after moving so much it finally made it out of storage and I was able to read it! I recommend this to every cook. They have a great take on healthy eating and what it means, great recipes and you don't have to give up anything to enjoy good cooking!

So one of the first recipes I tried was their Oatmeal Blueberry Banana muffins. They are stuffed full of all kinds of good stuff my husband and son would never believe! They are moist, tasty, sweet and filling - oh yeah, healthy too as far as baking is concerned!!

Little Miss Muffin Tops

1 cup quick-cooking rolled oats (not instant)

1 cup all purpose flour

1/2 cup oat bran (not those little bran buds that come in the cereal box. Look for oat bran by the oatmeal)

1/2 cup granulated sugar

1/3 cup flaked coconut (optional)

1 tsp each baking soda and salt

1 cup mashed ripe bananas

1/2 cup low-fat plain yogurt

3 tbsp butter, melted

1 egg

1 tsp vanilla

1 cup fresh blueberries (who are we kidding, I used frozen)

1. Preheat oven to 375 degrees F. Spray two 6-cup muffin-top pans (I used a regular muffin tin) with cooking spray and set aside.

2. In a large bowl, combine oats, four, oat bran, sugar, coconut, baking powder, cinnamon, baking soda, and salt. Mix well.

3. In a medium bowl, whisk together bananas, yogurt, butter, egg, and vanilla. Add wet ingredients to dry ingredients and mix just until dry ingredients are moistened. Batter will be thick. Gently fold in blueberries.

4. Divide batter evenly among muffin-top cups. Bake for 12 to 14 minutes, or until muffin tops are puffed up and a toothpick inserted in center comes out clean. Remove muffin tops from pans and cool on a wire rack.

Here is the nutritional value of one muffin if anyone is tracking...

Calories = 169, total fat = 4.4g, saturated fat = 2.2g, protein = 4g, carbohydrate = 31g, fiber = 2.5g, cholesterol = 26mg, sodium = 108mg

Enjoy
CC