Wild blueberry, banana walnut muffins


I adapted this recipe from Weight Watchers community.  The recipe is listed as the Healthy Blueberry Banana Nut Muffin: http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeid=294527280.  The only thing I altered was the fact I used frozen wild blueberries in my recipe instead of regular blueberries.
My boyfriend absolutely LOVES blueberry muffins and sometimes I get a mild eye twitch when he goes to Dunkin Donuts to get a blueberry muffin (because honestly how do they get all that FAT into a muffin?!).  Plus with muffins, it’s a great, simple breakfast/snack and I find when we have folks over offering someone a muffin (and mentioning they’re “healthy”) they tend to go faster.  Meaning I don’t have to be tempted for longer than necessary ;).
I will say while baking these my kitchen smelled amazing, you get that delicious banana, blueberry scent.  They puffed up nicely and had a very nice delicious texture AND taste.  Folks who don’t even follow Weight Watchers (and even those that shun Weight Watchers recipes) told me that these were really good muffins.
So, take THAT Dunkin Donuts!
Here is the recipe just incase you cannot access it on the Weight Watchers website:
Serves: 18
  • 1/3 cup packed light brown sugar
  • ½ teaspoon cinnamon (since I like cinnamon I did a whole teaspoon)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 large ripe bananas, mashed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup wild blueberries, slightly defrosted
  • 2 cups whole wheat flour
  • 1 ¼ cups natural apple sauce (no sugar added)
  • 1 cup chopped walnuts
  • Cooking spray
You want to bake these in a 350 degree oven, cooking in a lightly greased (with cooking spray) muffin tins.
In a large bowl mix the flour, brown sugar, walnuts, cinnamon, baking powder and baking soda.
In another bowl mix the bananas, eggs, apple sauce and vanilla extract.
Mix the banana mixture into the flour mixture until it’s smooth – then fold in the blueberries.
Spoon the batter into the muffin tins (18 muffins).  Bake in the oven for roughly 16 minutes or until a toothpick is inserted into the middle and it comes out clean.
QUESTION:
What is your favorite muffin flavor?

Breakfast: Special K Protein Cereal w/ Very Cherry Berry Blend, Banana and Almond Milk

I made this for my breakfast the other day because I’ve been needing to incorporate some more protein into my diet since I had a surgical procedure and my appetite has been hit or miss.  I did a little researching online and found out Special K sells a protein cereal which offers 10 grams of protein in a ¾ cup serving of cereal.
Now the cereal flavor itself – it reminds me of normal Special K but with a slight sweetness linked into the cereal. Not a very sweet, sweet, but very subtle. It’s a quite tasty cereal.  Since I was hungry in the morning I doubled up the serving and ate it with a small handful of Trader Joe’s Very Cherry Berry Blend, a sliced banana and 1 cup of unsweetened almond milk.
The whole bowl was 7 points plus – but if you were to have a single serving of cereal (3/4c) it s 3 points plus.  It’s definitely a great cereal to have on hand for those mornings (or even nights) where you’re hungry, looking for something lower in points and something that is pretty packed with protein.
QUESTION:
Have you tried you tried the Special K Protein cereal?