I’ve been working on a healthy recipe for oatmeal pancakes off and on for over a year. You can ask Dan, he’s had to eat most of them. I’ve had the flavors right for a while, but the pancakes still fall apart when I try to flip them. Needless to say, the recipe is not stage-ready.
So there I was this morning, ready to try one more time. I haven’t made the pancakes in months and thought it would be a good time to try again now that it is the new year and we’re all trying to eat healthy (I mean, just because we want to eat healthy doesn’t mean we don’t want treats like pancakes, right?).
Right. But I burned the first 2 pancakes.
I haven’t burned pancakes like that since I was a teenager. Apparently I was off my pancake-game, but rather than throw in the towel, I tried a different approach. I tweaked the recipe to make muffins instead (the theory being I’d have to try a lot harder to burn muffins than pancakes).
So I give you my healthy muffin. They have very little sugar or fat. Chock full of whole grains and fruit. Of course, they do taste better with a little butter but they really don’t need it.
I’ll keep working on the pancake recipe but in the meantime these muffins are a tasty and healthy breakfast treat.
Fruity Oatmeal Muffins
The bananas and yogurt keep these muffins moist and tender without a lot of fat, while the walnuts and blueberries will keep you coming back for another bite.
Makes 6 muffins.
1/2 cup oats
1/2 cup white whole wheat flour (or all-purpose)
1 teaspoon baking powder
2 tablespoons brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon salt
2/3 cup lowfat Greek-style yogurt
1 banana, mashed
2 tablespoons maple syrup
1/2 cup frozen blueberries
generous 1/4 cup walnut pieces
- Preheat oven to 375 degrees. Grease 6 muffin cups (or line with paper cups).
- Whisk together all of the dry ingredients. In a separate bowl, whisk together the wet ingredients.
- Add the wet ingredients to the dry, and stir just until mixed. Fold in the berries and walnuts.
- Divide batter among 6 muffin cups (they will be pretty full). Bake for 18-20 minutes (when you touch the middle of the muffin it should spring back a little, not mush in or jiggle).
[Approximately 125 calories, 1g fat, 5g protein, 3g fiber per muffin]
A note about white whole wheat flour:
White whole wheat It has a similar healthy profile as regular whole wheat, but it is lighter in texture and color which makes it a decent substitute for all-purpose flour.
White whole wheat is milled from a different type of wheat (hard white spring wheat instead of the traditional red wheat of regular whole wheat flour).
I haven’t gone 100% to white whole wheat yet, but I’ve started to substitute white whole wheat in place of all-purpose in some recipes and find the results to be promising. If you haven’t already, give it a try.