BREADS+MUFFINS

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Low Fat Whole Wheat Blueberry Muffins

serves: 12 – size: 1 muffin – points+: 4pts – smart points: 5 – calories: 130 – fat: 2g – carbs: 26g

Ingredients

  • 1 cup unsweetened applesauce
  • 2 cups whole wheat pastry flour
  • 1/2 cup raw sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups blueberries (about 6.5oz)
  • 1 large egg, beaten
  • 1 tbsp vanilla
  • 2 tbsp margarine

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Directions

  1. Preheat oven to 325F. 
  2. Combine flour, sugar, baking soda, and salt in a large bowl. Mix well.
  3. In a medium bowl, mix eggs, melted butter, vanilla and applesauce. Add to the flour mixture and stir until just blended. Gently fold in blueberries.
  4. Pour batter into 12 lined muffin tins and bake at 325F for 25 min, or until a toothpick inserted in the middle comes out clean. Cool for about 10 min.

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Pumpkin Banana Bread

serves: 12 slices (loaf) – size: 1 slice – points+:3 pts – smart points+ 3pts smart points: 4pts – calories: 140 – carbs: 30g – fat: 2g

Ingredients

  • Pam baking spray
  • 3/4 cup all purpose flour
  • 1/2 cup white whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp cinnamon
  • 1 tsp ground nutmeg
  • 3 very ripe medium bananas, mashed
  • 1/2 cup pureed pumpkin
  • 2 tbsp margarine, softened
  • 1/2 cup light brown sugar, unpacked
  • 1 large egg white
  • 1 large egg
  • 1 tbsp vanilla extract

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Directions

  1. Preheat oven to 325F. Grease a 9×5 inch loaf pan with baking spray.
  2. In a medium bowl, combine flour, baking soda, pumpkin spice and salt with a wire whisk. Set aside.
  3. In a large mixing bowl, cream margarine and sugar with an electric mixer. Add egg whites, egg, bananas, pumpkin and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.
  4. Add flour mixture and nuts (if using), then blend at low speed until combined. Don’t over mix.
  5. Pour batter onto loaf pan and bake on the center rack for 60 min, or until a toothpick inserted in the center comes out clean.
  6. Let pan cool at least 20 min, bread should be room temperature before slicing.

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Low Fat Banana Nut Bread

servings: 26 slices (2 loaves) – size: 1 slice -old points:3pts – points+:4pts – calories: 120 – fat: 4g – carbs: 19g

Ingredients

  • 7 ripe medium bananas, mashed
  • 1/2 cup unsweetened apple sauce 
  • 2 1/2 cups all purpose flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 4 tbsp margarine, softened
  • 1 cup light brown sugar
  • 4 large egg whites
  • 1 tbsp vanilla extract
  • 3oz (3/4 cup) chopped walnuts
  • baking spray

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Directions

  1. Preheat oven to 350F. Grease two 8×5 inch loaf pans with baking spray.
  2. In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
  3. In a large bowl, cream the margarine and sugar with an electric mixer. Add egg whites, bananas, apple sauce and vanilla, and beat at medium speed until thick. Scrape down the sides of the bowl.
  4. Add flour mixture and walnuts, then blend at low speed until combined. Don’t over mix.
  5. Pour batter into the loaf pans and bake on the center rack for 50 min, or until a toothpick inserted in the center comes out clean.
  6. Let the pan cool at least 20 min, bread should be room temperature before slicing.

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Easy Garlic Cheddar Biscuits

serves: 14 – size: 1 biscuit – points+:3pts – smart points 3 – calories: 95 – carbs: 12g – fat: 3g

Ingredients

  • 2 tbsp margarine, melted
  • 3 cloves garlic, minced
  • 2 tbsp fresh chopped parsley
  • 2 cups bisquick
  • 3.5 oz shredded sharp cheddar cheese
  • 2/3 cup fat free milk

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Directions

  1. Preheat oven to 400F. Line a cookie sheet with parchment paper.
  2. Melt margarine in a small frying pan, add half the garlic and saute on low heat about 1 min. Remove from heat and add parsley.
  3. In a large bowl, combine biscuit mix, cheddar cheese, and remaining garlic. Stir in milk and mix (don’t over mix) Drop batter by heaping tablespoons (1.5oz each) onto prepared cookie sheet.
  4. Bake for 10 min. Brush or drizzle biscuits with melted margarine. Bake for 5 more min, or until lightly browned on the bottom.

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Glazed Double Chocolate Banana Muffins

serves:  12 – size: 1 muffin – calories: 160 – fat: 5g – carbs: 28g – smart points: 6 – points+:5pts

Ingredients

  • 3 1/2 ripe medium bananas, mashed
  • 1/4 cup unsweetened apple sauce
  • 1 1/4 cups all purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tbsp margarine, softened
  • 1/3 cup sugar
  • 2 large egg whites
  • 1 tsp vanilla extract
  • 1/2 cup chocolate chips
  • 2 tbsp confectioners sugar (optional for the glaze)

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Directions

  1. Preheat oven to 325F. Line a muffin tin with 12 liners.
  2. In a large mixing bowl, cream butter and sugar with an electric mixer. Add egg whites, bananas, apple sauce, vanilla, and beat at a medium speed until thick. Scrape down sides of the bowl.
  3. In a medium bowl, combine flour, cocoa powder, baking soda and salt with a wire whisk.
  4. Add flour mixture to bananas, then blend at low speed until combined, don’t over mix. Fold in chocolate chips and pour batter into muffin tins.
  5. Bake on the center rack for 30 min, or until a toothpick inserted into center comes out clean.
  6. If making the glaze, combine confectioner’s sugar and 1/4 to 1/2 tsp water to make a glaze. Drizzle over each muffin.

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Applesauce Nut Bread

servings: 16 slices – size: 1/2 inch thick slice – points+:5 – smart points: 4pts – calories: 110 – carbs: 21g – fat:3g 

Ingredients

  • 1 large finely diced, peeled apple, diced into 1/6″ pieces
  • 1 tsp lemon juice
  • 1 tbsp agave
  • 1 tsp cinnamon
  • 1 1/2 cups applesauce
  • 1 1/2 cups whole wheat flour
  • 3/4 cup brown sugar, not packed
  • 1 tsp baking soda
  • 1 tsp nutmeg
  • 1/4 tsp salt
  • 2 tbsp vegetable oil
  • 2 large egg whites
  • 2 tbsp vanilla extract
  • baking spray
  • 1 1/2 oz chopped walnuts

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Directions

  1. In a medium bowl combine apple, cinnamon, agave, and lemon juice. Set aside.
  2. Preheat oven to 350F. Spray a 9×5 inch loaf pan with baking spray.
  3. In a large  bowl, mix oil, eggs, whites, sugar, apple sauce and vanilla: Beat at medium speed until thick. Scrape down sides of the bowl.
  4. Add the flour mixture, then blend at low speed until combined. Do not over mix. Fold in apples and walnuts.
  5. Pour batter into loaf pan and bake in the center rack about 55 min, or until a toothpick inserted in the center comes out clean.
  6. Allow the pan to cool at least 20 min, bread should be room temperature before slicing.

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Image result for chocolate chip buttermilk scones

Chocolate Chip Buttermilk Scones

servings:12 – size: 1 scone – points+: 5pts – smart points: 8 – calories: 190 – fat: 8g – carbs: 28g 

Ingredients

  • 3/4 cup cold buttermilk
  • 1/4 cup sugar
  • 1 tbsp vanilla extract
  • 1 large egg
  • 1 cup all purpose flour
  • 1 cup white whole wheat flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3 tbsp chilled butter (must be cold) cut into small pieces
  • 3/4 cup chocolate chips
  • cooking spray
  • 1 large egg, lightly beaten
  • 1 1/2 tbsp sugar

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Directions

  1. Preheat oven to 375F. Combine the first four ingredients in a medium bowl, stirring with a whisk. Spray baking sheet with cooking spray.
  2. Combine flour, baking powder and salt into a large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender, or you could use 2 knives, until mixture, stirring just until moist.
  3. Place dough onto a floured surface and knead lightly four times with floured hands.
  4. Form dough into a 9 inch circle onto baking sheet, about 3/4 ” thick. Using a knife, cut dough into 12 wedges all the way through.
  5. Brush egg white over dough and sprinkle evenly with sugar. Bake until golden, about 18-20 min, depending on your oven. Serve warm.

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Guilt Free Blueberry Scones

serves: 8 – calories: 200 – points: 4pts – points+:6 pts – fat: 5g 

Ingredients

  • 2 cups unbleached flour
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tbsp baking powder
  • 1/4 (half stick) cup frozen butter
  • 3/4 cups light buttermilk
  • 1 egg
  • 1 tbsp vanilla
  • 1 cup fresh blueberries

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Directions

  1. Preheat oven to 400F. In a large bowl, mix all the dry ingredients.
  2. Using the large holes of a cheese grater, grate the frozen butter into the flour. Mix well with flour.
  3. In a medium bowl, mix the buttermilk, egg and vanilla.
  4. Using a fork, slowly stir in the wet ingredients to the dry ingredients, until all the mixture is moistened.
  5. Do not over work the dough. Fold in the blueberries.
  6. Line a cookie sheet with parchment paper. Drop large spoonfuls onto the cookie sheet (to avoid tough scones, do not press or compact) Bake in the center rack 18 min. Remove and allow them to cool, about 5 min before eating.

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Whole Wheat Cornbread Muffins

serves:12 – size: 1 muffin – WWP+: 3 – smart points: 5 – calories: 130 – carbs: 25g – fat: 2g

Ingredients

  • 1 1/2 cups yellow cornmeal
  • 1 cup whole wheat whit flour
  • 1/4 cup sugar
  • 1 tbsp baking powder
  • 1 tsp salt 
  • 1 egg
  • 1 1/2 cups almond milk
  • 1/4 cup unsweetened applesauce
  • 1 tbsp margarine, softened

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Directions

  1. Preheat the oven to 400F and spray 12 muffin tins with nonstick cooking spray.
  2. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder and salt.
  3. In a medium mixing bowl, whisk the egg, then add the almond milk, applesauce and softened margarine.
  4. Add the wet mixture to the dry mixture and mix together until combined.
  5. Spoon the batter into the prepared muffin tin, filling each one about 3/4 of the way full.
  6. Bake for 18-20 min, or until golden.

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Glazed Apple Cinnamon Muffins

servings: 12 – size: 1 muffin – calories: 120 – carbs: 24g – fat: 2g – WWP+: 4 – smart points: 5

Ingredients

  • 1 1/2 cups all purpose flour
  • 1/2 cup sugar
  • 1 tbsp baking powder
  • 1 tbsp cinnamon
  • 1/2 tsp salt
  • 1 egg, beaten
  • 1 tbsp vanilla
  • 1/3 cup plain nonfat Greek yogurt
  • 2/3 cup almond milk
  • 1 apple, diced
  • Streusel Topping:
  • 2 tbsp sugar
  • 1 tbsp all purpose flour
  • 1 tbsp margarine
  • 1 tsp cinnamon

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Directions

  1. Preheat oven to 350F and line 12 muffin tins with paper liners, or spray with nonstick cooking spray and set aside.
  2. In a  large mixing bowl, whisk together the dry ingredients.
  3. In a small bowl, whisk together the egg, vanilla, yogurt, and almond milk.
  4. Pour the liquid mix into the dry mix and stir to combine with a wooden spoon or rubber spatula.
  5. Fold in the diced apples and spoon the batter into prepared muffin tins.
  6. In a small mixing bowl, add the streusel topping ingredients, and break up the margarine with your fingers. Evenly sprinkle the topping over the unbaked muffins.
  7. Bake for 20-25 min, or until a toothpick comes out clean.
  8. Allow the rest in the muffin tins for 5 min, then transfer to a cooling rack, for at least 15 min before serving.

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Light Carrot Cake Muffins with Cream Cheese Glaze

Yields: 12 muffins serving size: 2 muffins – calories: 280 – carbs: 42g – fat: 7g – WWP+: 7

Ingredients

  • 1 1/4 cups whole wheat white flour
  • 1 tbsp sugar
  •  1 tbsp cinnamon
  • 1/2 tsp salt
  • 1 cup grated carrot
  • 1/2 cup sweetened coconut flakes
  • 1/2 cup applesauce
  • 1/2 cup raisins
  • 2 tbsp pecans, chopped
  • 1 tbsp vanilla
  • 1 egg, beaten
  • 3/4 cups skim milk
  • Cream Cheese Glaze:
  • 4 oz reduced fat cream cheese
  • 1/4 cup powdered sugar
  • 2 tbsp skim milk
  • 1 tsp vanilla

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Directions

  1. Preheat the oven to 350 F and line a muffin tin with 12 muffin liners, or spray the unlined tin generously with nonstick cooking spray.
  2. In a medium mixing bowl, whisk together the flour, sugar, cinnamon and salt.
  3. In another medium mixing bowl, stir together the rest of the muffin ingredients.
  4. Add half the wet ingredients to the dry ingredients: to moisten. Then add the remaining wet ingredients and stir together until combined.
  5. Evenly pour the batter in prepared muffin tin.
  6. Bake for 15-18 min until a toothpick comes out clean. Take them out to cool on a cooling rack and make the glaze.
  7. Cream Cheese Glaze: 
  8. Soften the cream cheese by microwaving it in a microwave safe bowl for 20-30 seconds, until almost pourable.
  9. Whisk in the powdered sugar, skim milk and vanilla.
  10. When the muffins are completely cool, dip the tops in the glaze and allow the excess to drip off.

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Strawberry Oatmeal Muffins

serves:12  size:1 muffin – WWP+: 4pts – calories: 120 – carbs: 26g -fat: 2g

Ingredients

  • 1 1/2 cups quick oatmeal
  • 1 cup unsweetened almond milk
  • 1/2 cup brown sugar
  • 1 tbsp vegetable oil
  • 3 tbsp stevia or other sweetener
  • 1/2 cup applesauce
  • 2 egg whites
  • 1 tbsp strawberry or vanilla extract
  • 1/2 cup whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup fresh strawberries, diced

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Directions

  1. Preheat oven to 400F. Line a muffin tin with paper or foil liners or spray with cooking spray.
  2. Place oats in a food processor and pulse a few times. Soak oats in a medium size bowl with almond milk for 30 min.
  3. In a separate bowl, combine brown sugar, stevia, applesauce, extract, egg whites and oil. Using a spoon or spatula, mix all ingredients together until well mixed.
  4. In a separate bowl, combine whole wheat flour, salt baking powder, baking soda. Using a whisk, stir to combine well.
  5. Next, combine oats and milk with the sugar and applesauce mixture and mix well. Slowly add in the dry ingredients and mix until just incorporated. Fold in diced strawberries.
  6. Spoon mixture into muffin tin and bake 22-25 min. Allow to cool, enjoy!

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Low Fat Zucchini Bread

Ingredients

  • 1 1/2 cups whole wheat flour
  • 2 tbsp stevia, or any low calorie sweetener
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp cinnamon
  • 1/2 cup chopped walnuts
  • 1 egg
  • 2 egg whites
  • 2 1/2 cup zucchini, finely grated
  • 1/4 cup olive oil
  • 1 tbsp vanilla extract

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Directions

  1. Preheat oven to 350F.
  2. Spray two 8×4 inch loaf pans with non stick cooking spray.
  3. Beat eggs, oil, vanilla, and stevia together in a large bowl.
  4. Add dry ingredients to the creamed mixture, beat well.
  5. Stir in zucchini and nuts until well combined.
  6. Pour batter into prepared pans.
  7. Pour mixture into muffin pan and cook for 40-45 min until toothpick comes out clean.

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Chocolate Chip Coconut Banana Bread

serves: 16, 8 from each loaf – size: 1/8 slice of loaf

Ingredients

  • 5 ripe bananas
  • 1/2 cup applesauce or 1/2 cup non fat vanilla Greek yogurt
  • 2 cups whole wheat flour ( you can use white too)
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 3 1/2 tbsp margarine
  • 3/4 cup light brown sugar
  • 4 egg whites
  • 1/2 cup mini chocolate chips
  • 1 tsp coconut extract (optional)
  • 1/2 cup coconut flakes

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Directions

  1. Preheat oven to 375F.
  2. Spray 2 loaf pans (8×4.5 or 8×5″) with cooking spray.
  3. In a medium size bowl, mash bananas with a fork.
  4. In a separate bowl, add flour, salt and baking soda. Use a wire whisk to mix dry ingredients together.
  5. Using a stand or mixer, cream (beat ingredients together at a high speed) margarine and brown sugar together.
  6. Add mashed bananas, egg whites, applesauce or yogurt and coconut extract (if using). Mix on low for 30 sec – 1min.
  7. Next, add in dry ingredients to wet ingredients and mix on a low speed. (important not to over mix).
  8. Next, fold in mini chocolate chips and coconut flakes.
  9. Pour banana bread batter evenly into the loaf pans.
  10. Bake bread loaves in oven for 40-45 min, until the edges are golden brown and toothpick comes out clean.  Enjoy! 

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