My answer? These healthy muffins, adapted from a recipe in Women's Health Magazine. They are a bit smaller, so have one with two scrambled egg beaters or a greek yogurt, and get your day off on the right foot! They can also make for a wonderful mid-morning or mid-afternoon snack.
The great thing Women's Fitness advocates about these muffins is that the magazine claims the muffins will actually make you happier, thanks to the combination of omega-3 fatty acids, flaxseed, and complex carbs. I'm not sure if it's true, but I'm happy enough just eating something that tastes this good and summery (and, let's be honest, is a carb.) Mmm...carbs.
Papaya and Mango Muffins
1 1/2 c whole-wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/2 c diced mango
1 c cubed papaya
1/3 c Chobani greek vanilla or plain yogurt
1 egg serving of egg-beaters
2 Tbsp canola oil
1/4 c sugar
1/4 c agave syrup
1/4 c walnuts
1/2 c dried cranberries
Directions
1. Preheat oven to 375°F.
2. In a large bowl, whisk together flour, baking powder, baking soda, and cinnamon.
3. In a blender, purée mango, papaya, and yogurt. Mix in egg, oil, sugar, and syrup.
4. Combine mango and flour mixtures; fold in walnuts and cranberries.
5. Spoon batter into paper-lined muffin cups. Bake for 20 to 22 minutes or until tops spring back when lightly touched. Cool on a wire rack.
From Women's Health:
Makes 12. Per muffin: 160 cal, 5 g fat (.5 g sat), 114 mg sodium, 28 g carbs, 3 g fiber, 3 g protein
*Mine are slightly off, as I used egg-beaters, greek yogurt, and mango, and made a few other minor alterations. Overall, that should account for less fat and more protein!
