If You Give a Mom a Muffin (Recipe)...

Who doesn’t love something sweet for breakfast? Who am I kidding? A sweet treat is accepted at any time, by almost everyone! Whether you need breakfast on the go, an afternoon pick me up, or a midnight snack, these muffins fit the bill. These muffins are versatile and can also easily be served as dessert! And guess what?!? They contain vegetables! That’s right, your children will be begging you to eat vegetables for breakfast and dessert! Banana and Blueberry muffins are ubiquitous, so I have made two different types of muffins to share. For those of you who are holding onto summer, try the zucchini and for those of you drinking pumpkin spice lattes and sweating it out in jeans, there is the pumpkin. Both muffins contain chocolate chips that can easily be swapped for raisins, nuts, or completely omitted. This recipe is totally adaptable to your likes and dislikes. You can also add 1/2 teaspoon of pumpkin spice to the pumpkin muffins, if desired. And if you truly are a banana muffin fan, substitute 3 bananas for the vegetable.

Both recipes are under 150 calories, provide protein thanks to the addition of the greek yogurt, and are a great source of vitamin A. The pumpkin variety yields 1/2 your daily vitamin A which is great for both eye and skin health! The fat in the muffins allows the vitamin A to be absorbed. The muffins only have 15 grams of carbs per muffin- so a great choice for a diabetic too!

Muffin Recipe

Ingredients:

1/3 cup of canola oil
3/4 cup of sugar
2 eggs
1 cup greek yogurt
1 1/2 cup of shredded zucchini or pureed pumpkin
1 3/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla
1 cup chocolate chips

Directions

Preheat oven to 350 degrees.
Blend together oil, yogurt, and sugar. (If making pumpkin muffins- add pumpkin puree here)
Add eggs, combine well
Add flour, baking soda, salt, chocolate chips, and vanilla. (If making the zucchini muffins- add the zucchini here)
Mix until just combined, don’t over mix.
Scoop into lined muffin tins or greased loaf pan
Bake for 15-20 minutes for muffins and 40 minutes for a loaf. (When a toothpick comes out clean or with dry crumbs, you know it is ready!)

Both recipes are under 150 calories, provide protein thanks to the addition of the greek yogurt, and are a great source of vitamin A. The pumpkin variety contains 1/2 your daily vitamin A which is great for both eye and skin health! The fat in the muffins allows the vitamin A to be readily absorbed. The muffins only have 15 grams of carbs per muffin- so a great choice for a diabetic too!