With a few smart swaps, you can still enjoy your favorite baked goods with a morning cup of coffee. Whole wheat flour is used in place of some of the white flour, and egg whites are used instead of whole eggs. Of course, every bite is filled with fresh blueberries! Bake up a batch of these muffins and you will have a grab-and-go breakfast all week long.
1 cup whole wheat flour
3/4 cup all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup fresh blueberries
3/4 cup fat-free milk
1/4 cup vegetable oil
2 large egg whites
1 teaspoon freshly grated lemon zest
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 cup sliced almonds
Preheat oven to 350 degrees F. Prepare a 12-cup standard size muffin tin by coating with nonstick cooking spray or use paper liners.
In a large bowl combine whole wheat flour, all-purpose flour, sugar, baking powder, cinnamon, and salt. Add blueberries and toss gently to coat.
In a medium bowl, whisk together the milk, oil, egg whites, lemon zest, vanilla extract, and almond extract. Add the milk mixture to the flour mixture and stir until just combined. Do not overmix.
Divide the batter evenly among the muffin cups. Sprinkle each cup evenly with almonds. Bake in a 350 degrees F oven for 15 minutes or until done. Remove from pans immediately and place on a wire rack to cool.
Yield 12 muffins.
Calories: 150 kcal | Carbohydrates: 22g | Protein: 4g | Fat: 6g | Cholesterol: 0mg | Sodium: 150mg | Potassium: 80mg | Fiber: 2g| Sugar: 8g
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