Double Almond Breakfast Muffins
Created by Bonnie Taub-Dix
1/4 tsp lemon juice
1/4 cup low fat or skim milk
1 1/4 cups whole wheat pastry flour
1/2 cup almond flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
2/3 cup granulated sugar
2 egg whites
1/4 cup canola oil
1 large whole egg
1/3 cup water
1/2 teaspoon vanilla extract
1 cup mashed banana (about 3 medium)
1/4 cup sliced almonds (for topping)
1/2 cup chocolate chips (optional)
Preheat oven to 350 F.
In a large bowl, combine lemon juice and milk and set aside (Note: buttermilk may be used in place of lemon juice and milk mixture.)
Measure flours into a medium bowl; add baking powder, baking soda, salt and cinnamon and set aside.
Add sugar, egg whites, oil and whole egg to the milk mixture; beat at high speed until well blended. Add water, vanilla and banana and mix at low speed until combined. On low speed, slowly add flour mixture to banana mixture until just combined.
Spray muffin tins with cooking spray and spoon batter into cups ¾ full. Sprinkle sliced almonds (and chocolate chips, if desired) over each muffin. Bake at 350 F for about 20 minutes or until a wooden pick inserted in center comes out clean.
Cool muffins in pan for 10 minutes then remove from pan and cool on wire rack.
Calories 175; Fat 8.3 g; Sat Fat 1.6 g; Mono Fat 4.24 g; Poly Fat 1.89 g; Protein 3.6 g; Carb 23.8 g; Fiber 2.2 g; Cholesterol 14.2 mg; Sodium 380.3 mg; Calcium 50.7 g; Potassium 154.8 mg; Vitamin E 1.9 mg;