Wednesday, January 05, 2011

Out with the treats, in with the Jillian.

A sure sign the holidays are over and a new year is upon us...

Instead of cookies and cake, my cake stand is piled with healthy muffins courtesy of Jillian Michaels. Well courtesy of her recipe. She didn't bake and hand deliver them to us or anything. I think it would be an awfully bad sign had she done that.

The Mr. and I have been trying out several of the recipes found in Jillian's Master Your Metabolism cookbook. So far, so good. Below is the recipe for the Blueberry Banana Muffins shown above. I made 24 mini muffins instead of 12 regular (and baked for only 12ish minutes - they baked fast!). I also used low-fat greek yogurt instead of regular. And I had to add a little milk to my batter because it was pretty thick - more yogurt would have worked, too.

Blueberry Banana Muffins
Makes 12 muffins

Make up several batches and freeze what you don’t plan to eat right away. These are great for a before workout snack, breakfast or dessert.

Olive oil spray for the tin
3/4 cup mashed very ripe bananas (about 2)
3/4 cup nonfat plain yogurt
1/2 cup honey
1/3 cup olive oil
2 teaspoons vanilla extract
21/2 cups white whole-wheat flour
2 teaspoons aluminum-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 generous cup fresh or frozen blueberries
1/2 cup chopped walnuts, toasted (optional)

Place an oven rack in the center of the oven, then preheat the oven to 425°F. Lightly spray a 12- cup muffin tin with olive oil or line with paper liners.

In a large bowl, place the bananas, yogurt, honey, olive oil, and vanilla. Stir together until well mixed.

In a separate bowl, sift together the fl our, baking powder, baking soda, and salt. Add the dry ingredients to the banana mixture and stir until just combined. Fold in the blueberries and the nuts, if using.

Spoon the batter into the prepared muffin tin. Place the tin in the oven and reduce the heat to 400°F. Bake for 35 to 40 minutes, or until tops spring back when lightly touched. Let cool in the tin for 10 to 15 minutes before transferring to a cooling rack. Serve warm.

For longer storage, let cool completely and store in an airtight container at room temperature for up to three days or in the freezer for up to 2 months.

Nutritional information
Calories: 216.0 kcal
Fat: 6.8 g
Protein: 4.5 g
Carbohydrates: 37.1 g
Sodium: 234.5 mg

We're going to try our best to stick to her nutritional recommendations and work out more than we have been. We were getting pretty pathetic there for a while. I had to take a little break from running, so I'm excited to get back into that. My first run this past weekend felt so good....and hurt so good the next couple of days, too.

Here's to a healthy and happy 2011, hopefully filled with everything we're dreaming of. Like fitting into those jeans that haven't seen the light of day since about September.

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