Muffin Top

Deliciousness aside, muffins have a pretty bad rap for being any combination of high-cal, high-fat and/or high-carb. But a rare find in a fave grocery store or a make-it-yourself version can serve as a highly satisfying breakfast or snack, and a rather nutritious one to boot.
Trader Joe's makes a great high protein, low fat Banana Chocolate Chip muffins.
Here are two muffin recipes I've made recently-- the first was adapted from a few random recipes I found online, and the second is a tweaked rention of Nigella Lawson's Banana Butterscotch Muffins (from her Express cookbook-- which I highly recommend!).

Whole Wheat Pumpkin Muffins
2 c whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt (optional)
1 1/2 tsp cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground ginger
1 tbsp honey
1 tbsp molasses
1 egg
1 egg white
1/2 water
1 can pumpkin
nonstick cooking spray

1) Preheat oven to 375 degrees
2) Double sift all dry ingredients together into a bowl
3) In a separate bowl, whisk the wet ingredients together
4) Add dry mix to wet and stir (until fully combined-- i.e., you don't see the dry ingredients anymore)-- but don't over mix
5) Spray muffin tray with nonstick spray and spread the batter evenly into each cup
6) Bake for approximately 18 minutes

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Banana Chocolate Chip Muffins**

3 very ripe bananas (1 1/4 c)

1 2/3 c flour (I use 1 c whole wheat and 2/3 c white, or use white whole wheat for the full amount)

1/2 c sugar (I used a bit less)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt (optional)

1 c dark chocolate chips

1) Preheat oven to 400°F, and put cupcake liners in a standard 12-cupcake/muffin tray

2) Sift flour, sugar, baking powder, baking soda, and salt in a large mixing bowl

3) Whisk oil and eggs together, then pour into dry ingredients and stir with a wooden spoon until combined

4) Add mashed up bananas and mix thoroughly, then stir in the chips

5) Spoon batter into the cups (using an ice cream scoop or metal spoon with cooking spray helps) 6) Bake for 20 minutes, then cool muffins on a rack

**Recipe adapted from Nigella Lawson's "Nigella Express"