When you’re staring down the options in a baked goods display, it is pretty easy to rule out those items that are obviously higher in calories. Blocking out the pastries, anything chocolate covered or filled with custard, bagels topped with cream cheese – you are left with the muffins. The healthiest of the choices available? Maybe. But low in calories? Unlikely. More than once I have been duped into thinking that by choosing a muffin I would end up with a low-calorie breakfast, only to find out later that for the same amount of calories I could have had the more enjoyable doughnut. Neither option gives me the low-calorie and tasty breakfast I was hoping to have.
This morning I made a batch of healthy, flavorful, and low-calorie muffins that really hit the spot. They were delicious and about half the calories of a muffin from a bakery or coffee shop counter. There are three major factors that make this recipe lower in calories than those you will find on the outside:
1. Portion size: this is just a regular sized muffin. Not a jumbo. Not a giant. Just a regular.
2. I left out some high calorie culprits – nuts, lots of butter, oil, chocolate.
3. By leaving out some of the fat often added to muffins to make them moist, I decided to boost the moisture by adding in a little sour cream. Totally worked, totally healthier.
With a healthy and tasty recipe in hand, I faced the second obstacle in making breakfast – cooking without waking up the kids. I love having mornings to myself to do whatever I want, and if I use a mixer or make a lot of racket in the kitchen, it is guaranteed that everyone will be up and suddenly starving for the food that is not yet ready. Leaving behind the mixer, this batch can be made by mixing and mashing with a fork. Quiet preparation makes these muffins stealthy, which allows me the time I need to knock back plenty of coffee before anyone needs me.
1/2 c. sugar
1/2 c. brown sugar
2 T. non-dairy margarine
2 super ripe bananas
2 T. non-dairy sour cream
1 c. flour
1 t. baking powder
Preheat oven to 350 degrees F. Place liners in a muffin tin and spray with cooking spray. Set aside.
In a large bowl, add ingredients one at a time, mixing and mashing with a fork between each one. Divide muffin batter between each liner, about 1/4 c. in each. Bake for 20-25 minutes until they are lightly golden.
Set on rack to cool for a few minutes, then eat.
Estimated Calories: 139 cal/serving
Print it: Stealthy Banana Muffins
– As always, you can use dairy ingredients for the non-dairy counterparts used in this recipe