Marvelous Muffins

20 May

We.
Have.
Perfected.
Our.
First.
Ever.
Muffin.
Recipe.

That’s marvelous in itself.
MiMM

Marvelous enough to share with all of our blog friends linking up for #MIMM over on Katie’s blog Healthy Diva Eats.

But want to know what’s even better?

Our perfect muffins over soy yogurt.

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Our perfect muffins over a smoothie in a bowl.
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Our perfect muffins crumbled on-top of overnight oats (with sunbutter).
20130518-225441.jpg
Our muffins eaten plain, by themselves.

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You get the idea.

Greek Yogurt Protein Muffins
Makes 12 scrumptious muffins

Ingredients:
1 cup of rolled oats
1 1/4 cup of whole wheat pastry flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp iodized salt
2 large bananas, mashed (over rip bananas work perfectly for this!)
1 tbsp blue agave nectar
1 tbsp unsweetened applesauce
1 tsp vanilla extract
1 large egg
1 egg white
4 oz blueberry Chobani greek yogurt (or another flavor of your choice)
1/2 cup of unsweetened almond milk
cinnamon, for sprinkling on the tops of muffins before placing in the oven

Directions:

Preheat oven to 350 degrees. Spray a muffin tray with coconut oil spray or place cupcake liners into the 12 spaces. You do not want your perfect muffins to stick to the tray after they are finished baking.
First, combine whole wheat pastry flour, baking soda, baking powder, and salt in a mixing bowl. Set aside.
Next, combine mashed bananas, agave, applesauce, and vanilla extract. Then add in the egg and the egg white to the mixture and beat using a mixer until well combined. After combined, slowly add in the almond milk and the Chobani greek yogurt.
Next, slowly combine the wet mixture to the dry mixture until mixed. Be careful not to over mix the ingredients.
Spoon the batter evenly into 12 muffin cups. We used a 1/4 measuring cup to ensure each muffin had the same amount of matter. It works out almost perfectly if you do it this way. We just added the extra batter into the muffin cups we thought needed a little extra loving.
Sprinkle cinnamon on the tops of the muffins before placing in the oven.

Bake muffins for 18-20 minutes. Stick a toothpick in the middle of a muffin to check if they are finished cooking. If complete, the toothpick will come out of the muffin bare.
Let muffins cool for 10-15 minutes before placing on a cooling rack to finish cooling. Be careful when moving them to the cooling rack. Use a knife to help cut the muffins out of the tray.

And finally, enjoy the muffins one of the ways listed above. Let us know what is your favorite way to eat a freshly baked muffin.

**The muffins can be stored in the refrigerator for 3-5 days or placed in the freezer to use at another time. Individually wrap muffins so you can grab one and quickly defrost it in the microwave on a busy morning!

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6 Responses to “Marvelous Muffins”

  1. Little Miss Fit May 20, 2013 at 12:38 pm #

    Love it!! The recipe looks super tasty! πŸ™‚

    • doubletakelove May 20, 2013 at 12:39 pm #

      Thanks!! They were totally awesome πŸ™‚ I’m sure they would be awesome with any flavor of Greek yogurt too! I’m thinking pineapple chobani would be pretty amazing?!

      • Little Miss Fit May 20, 2013 at 12:45 pm #

        Oooh yum!! Pineapple would be amazing!!

  2. Jess @ JessieBear What Will You Wear May 20, 2013 at 3:10 pm #

    Mmmmm I love muffins. These sound so tasty!

  3. HealthyDiva (@HealthyDiva31) May 20, 2013 at 8:37 pm #

    Oh yay! Do you know the muffin man?! Haha! I always think of that song when I see muffins!

    These look yummy and love all the ways you use them, rather than just eating plain!

    • doubletakelove May 20, 2013 at 9:01 pm #

      Haha we forgot about that song…now we probably won’t be able to think of muffins without singing this song πŸ™‚

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