As many of you have read here before I love to snack.  I often get hungry between meals and need a little something to hold me over. I recently got my blood sugar tested with no weird results. So I am not really sure what the issue is. Since I want to lose weight I need to make better choices when it comes to my snack food preferences. Things like chips and sweets are on my stay away from list. I actually thought muffins were as well until I did some research and found Muffin recipes that were actually healthy. This is great for me as I often skip breakfast as well. Now I can make muffins and grab one to eat as I am running out the door to do errands. 

Whole Wheat-Blueberry Muffins Recipe

 

Ingredients:

• 2 tbsp (25 mL) packed brown sugar
• 1/4 tsp (1 mL) ground cinnamon
• 3/4 cup (175 mL) fat-free  milk
• 1/4 cup (50mL) vegetable oil
• 1/ 4 cup (50 mL) honey
• 1 egg
• 1 cup (250 mL) all-purpose flour
• 1 cup (250 mL) whole wheat flour
• 1 tbsp (15 mL) baking powder
• 1/2 tsp (2 mL) salt
• 1 cup (250 mL) frozen blueberries

directions

• Heat oven to 400ºF. Spray 12 regular-size muffin cups with cooking spray, or place paper baking cup in each muffin cup.
• In small bowl, mix brown sugar and cinnamon; set aside.
• In large bowl, beat milk, oil, honey and egg with spoon. Stir in flours, baking powder and salt just until flours are moistened (batter will be lumpy). Gently fold in blueberries.
• Divide batter evenly among muffin cups (cups will be full). Sprinkle with brown sugar mixture. Bake about 20 minutes or until golden brown. Immediately remove from pan.

To keep this muffin “healthy” you can not smother in butter. Instead you can try low fat cream cheese or eat plain. Since I eat on the go, I usually eat plain. 

Do you have a healthy snack recipe?