A morning date with the kitchen ~ crazy baking lady!

Healthy! And a fun time with the kitchen this morning!
Chocolate chip scones,
And Muffins: raspberry, blueberry, banana, chocolate

I use stevia instead of sugar and I use non fat plain organic yogurt instead of oil or cream cheese in recipes. Muffins use blended oats as flour. The chocolate chips are mini darks so they go further – just 4 tablespoons in the two pans of scones you see here!

Now, what to eat next….. Yum

Kristen Westlake's photo.

Banana Muffins:

3/4 cup SteVia
3/4 cup flax seed
3 ripe bananas, mashed 1/4 cup skim milk
1/4 cup organic plain yogurt
2 eggs
2 cups whole wheat flour 1 teaspoon baking soda 1/2 teaspoon salt

I modified the ingredients a bit and used yogurt instead of sour cream. I did muffins instead of bread.

Preheat the oven to 350 degrees F (175 degrees C). Lightly smear muffin tins with coconut oil.
In a medium bowl, mix together the sugar blend, flax meal, bananas, milk, yogurt and eggs until well blended. Combine the flour, baking soda and salt; stir into the banana mixture until moistened. Spoon into prepared loaf pan.
Bake for 20-22 minutes in the preheated oven, or until a toothpick inserted into the crown of the loaf comes out clean.

The yogurt gives these muffins a nice protein

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