Strawberry Orange Muffins

Strawberry Orange Muffins

Ingredients:
3 large egg whites
3/4 cup plain low-fat yogurt (I used vanilla because it's what I had)
1/2 cup unsweetened applesauce
1/4 cup canola oil
1 orange , zested or 1/2 tsp Fioro Di Sicilia (I love this stuff, it has a citrus, vanilla aroma)
1 tsp. pure vanilla extract (do not need if using Fioro Di Sicilia)
2 cups whole wheat flour
1/2 cup Sucanat
1 Tbsp. baking powder
1 tsp. baking soda
1 tsp. kosher salt
1 cup sliced strawberries

Method:

Preheat oven to 375 degrees. Place muffin papers in 12-cup muffin tin or spray with cooking spray.

In a large bowl, whisk together flour, Sucanat, baking powder, baking soda and salt. In a medium bowl, whisk together egg whites, yogurt, applesauce, canola oil, zest and vanilla. Pour wet ingredienta in with the dry and stir just short of being combined. Gently stir in the strawberries, mix just until combined.

Divide batter among 12 muffin cups. Bake until tops are golden brown, 20-25 minutes. Cool on a wire rack for 10 minutes before removing from tray.

OatBran Blueberry Muffins

Ingredients:

6 Tbsp. sunflower or canola oil
6 Tbsp. maple syrup
1 cup vanilla almond, soy or 1% milk
3/4 tsp. vanilla
6 Tbsp. Rapadura sugar (or your sugar alternative)
2-1/4 cups spelt flour (you could use whole wheat as well)
3/4 cup oat bran
1-1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. nutmeg
3/4 tsp. sea salt
1-1/2 cups frozen blueberries ( I use fresh if they are in season)

Preheat oven to 350 degrees. Mix the wet ingredients together. Mix the dry ingredients together. Combine the wet and dry ingredients, then gently fold in the blueberries. Line muffin tins with liners, fill 2/3 full with batter and bake for 15 minutes. Rotate pan then bake 10-15 minutes longer. Use a toothpick to check if muffins are done. Enjoy!!

Makes 6-8 muffins