Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

 

"The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight."
-M. F. K. Fisher, Author

The refrigerator light goes on...

As healthy muffins go these are higher in calories than most but they are so full of flavor that it’s a fair trade. Good stuff!

Nutmeg

Nutmeg is sold both as the whole seed and ground.  The seed is about an inch long and oval shaped with a light brown skin.  Grinding your nutmeg fresh, like grinding any spice fresh, is far superior to any ground nutmeg that you can purchase.  

I have a nutmeg grater.  These come in a variety of styles but the one I have is made by Zyliss.  It has a little cylinder that the nutmeg fits into and then is held in place with a spring.  As you run the holder back and forth over the grater there’s no chance of grating your knuckles.  A must for any serious chef.  

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Banana Nut Muffins

Servings = 6 | Serving size =1 muffin

Cooking Time = 30 Minutes

This recipe can be multiplied by 2,3.

These healthy muffins will keep for 24 - 36 hours in a plastic bag. These freeze fairly well if sealed tightly in a plastic bag.

1 large	egg
2 Tbsp	light spread (like Promise Buttery Spread Light or Take Control Light)
1 large	banana
1/2 tsp	pure vanilla extract
1/2 cup	Splenda
1/4 cup	chopped pecans
1 cup	all purpose white flour
1/2 cup	whole wheat flour
2 Tbsp	wheat germ
1/4 tsp	salt
1 tsp	baking powder
1/4 tsp	baking soda
1/2 tsp	ground cinnamon
1/4 tsp	ground nutmeg
1/4 cup	non-fat buttermilk
2 tsp	light brown sugar

Preheat oven to 375°F. Using a whisk, cream together the egg yolk and light spread. Add the banana and mash into the mixture until well blended. Add the vanilla extract and Splenda and blend. Fold in the chopped pecans. Sift the all purpose flour, whole wheat flour, wheat germ, salt, baking powder, baking soda, cinnamon and nutmeg in a sifter and sift into the mixing bowl. Gently fold the creamed mixture together with the flour mixture until smooth. When blended the mixture will still be dry. Whisk the egg white until it is white and foamy (about tripled in volume). Fold in the egg white. Fold in the buttermilk, and when the dough is just blended together, stop. Line a standard size muffin tin with 6 muffin papers and fill each muffin paper with an equal amount of batter. Place the muffins in the oven and bake for 20 minutes.

 
 
 
Dr. Gourmet Healthy Recipes : Breakfast : Banana Nut Muffins

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