My quest to find a delicious, healthified muffin majig continues. Okay, it doesn’t really continue… this is only the 2nd time I’ve made muffins in a 12-month timeframe… sue me… I’m not a very devoted quester. Usually I get distracted by bright shiny things… and cake. But, I saw these on Pinterest a while back and decided I just HAD to try them. By the by… I don’t pin anything on Pinterest besides recipes so I look like one of them cave dwellers drooling at her computer screen… but holy land of recipes galore. There’s pretty much a recipe for anything on Pinterest. I do have to wade through a lot of not-calorizing approved recipes, but a girl’s gotta live sometimes. I swear to you there was this one recipe I saw where someone decided it would be a good idea to deep fry a piece of pepperoni pizza to put on TOP of their double bacon cheeseburger… ON TOP… because one or the other wasn’t enough calories, I suppose. Let’s face it… dude or dudette who invented that recipe probably weighs 130 pounds soaking wet and when they eat above-mentioned burger it travels from their mouth to a convenient receptacle in Zimbabwe. Stupid people with excellent metabolisms. Meanwhile, I’m over here eating rabbit food and bloating up by the millisecond.
When I first read the recipe, I was pretty sure it was going to suck… there’s no freaking SUGAR in it. By hell and high water that ain’t right, Gertrude, but I got over myself and gave it a go anyway. The recipe has plenty of “sweet” things with the agave nectar, banana, greek yogurt, and blueberries to give it a sweetish taste… The recipe is from this blog:
Greek Yogurt Blueberry Muffins
- 1.5 cups of wheat pastry flour + 3 Tbsp
- 1.5 tsp baking powder
- 1/4 tsp kosher salt
- 1/3 cup Xagave, agave nectar (or substitute 1/2 cup loosely packed brown sugar)
- 1 large ripe banana
- 2 eggs
- 6oz. Chobani Blueberry Greek Yogurt
- 1 cup fresh blueberries
- Preheat oven to 350 degrees. Start by combining flour, baking podwer, and salt in a mixing bowl.
- In a separate bowl, mash bananas with a fork until they are gooey and liquid-like.
- Add Xagave, greek yogurt, and eggs. Blend until there are no lumps.
- Pour the wet ingredients into the dry ingredients, and mix until just combined. Fold in blueberries.
- Pour the batter into cups in a greased muffin tin.
- Put into the oven and bake for 35 minutes, (or more) until the muffins are golden brown and a knife comes out clean.
- Serve warm with butter and additional blueberries.
Sorry you have to look at my nastified rusted-out muffin pan! I am SO going to buy a new one this week… I’m on a digdabbed quest here… it’s probably the muffin tin’s fault that I haven’t quested more often. I’m going to be honest here… these are in no way the same as those delectable fluffy muffins the size of your head. They are obviously a lower calorie/sugarless/lower fat version, but for what they are… definitely tastee! The same blog has a recipe for greek yogurt strawberry banana muffins that I’m gonna try real soon like! You bet your sweet bippy!
Question of the Day: Have you ever used Agave nectar as a substitute for sugar? Any good results?