DIET | DETECTIVE^®

Back in high school, I was obsessed with muffins.  Every morning before school, Mom would drop me off at the David’s Cookies shop across the street, and my girlfriends and I would enjoy a “healthy” breakfast of gargantuan-sized jumbo chocolate chip muffins.  To make them even healthier, we usually got them grilled, with butter.  I’m pretty sure we washed them down with hot chocolate or a Snapple Cherry Lime Rickey.  And I wondered why I was such a chubby teenager.

 

Years later, when I started to teach myself about nutrition, I quickly discovered what we all were heartbroken to discover during the simple carb revolution of the past 10 years – most breakfast muffins are the equivalent of starting your day with a piece of birthday cake. 

Unless, of course, you take the time to make some yourself…

Kitty’s Oatmeal & Banana Muffins

1/3 cup canola oil
1 cup of Irish oatmeal (not instant)
1 overly ripe banana, coarsely mashed
1 cup apple sauce (non-sugar)
1 cup low fat milk
1 whole egg
2 cups of whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1 cup chopped walnuts
1/2 tsp. sea salt

Mix first 6 ingredients together and let sit until oatmeal is soft. Mix together the remaining ingredients.

Add oatmeal/applesauce mix to dry ingredients. Stir until all ingredients are combined. Spoon into greased muffin tins and bake at 400F for 35 minutes. Makes 12 muffins.

The protein/fiber punch of these muffins make them an ideal breakfast treat, and one I am happy to see my husband enjoying (even though he tends to slather them with grape jelly).  I plan to make a batch of these this holiday season…they’ll make it a bit easier to ignore the chocolate truffles and shortbread cookies that are likely to line our kitchen counter

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