In the spirit of love and support of artists everywhere, Mish Mash Make is launching a new (year long!) series – “52 Fridays“. Each Friday, I’ll curate a 10 piece show from one state in the good ol’ US of A. And they’re in alphabetical order, y’all! Which states will be the most artsy? Which will have the most unusual art? We’ll find out… Oh, and if you’re wondering where the extra 2 Fridays are coming from, I’m scooping up DC, Puerto Rico and Guam…
So I have 5 kids. And no surprise to those who hang out with kids (or humans, for that matter) they come home HUNGRY! They turn into hunter/ gatherers, foragers, and dirty dish-makers – they’ll do almost anything in their search for the elusive snack.
This year, I’ve tried to minimize the locust effect in our pantry (you know, where they eat all the things) by making “a” – emphasis on the singular – snack. This is the snack you may eat. This one. Not the food I made for dinner. Not the ice cream from last weekend. Not the entire stash of today’s groceries.
The best snack thing ever has happened recently. I’ve been making muffins. Every day, a batch of muffins. I can do this, because these muffins are SO EASY! And so customizable, too. The inspiration for my recipe is from Amanda at Running with Spoons. She’s one of my favorite food bloggers. You should definitely check her out!
I’ve tweaked her recipe a little to make it Weight Watchers friendly for me, but it’s so full of protein and other goodies that it’s yummy and satisfying for kids, too.
So this is the recipe I made today. I hope you like it! 🙂
CHOCO-BERRY MUFFINS 3 smart points
– 1 cup plain, non-fat Greek yogurt
– 2 ripe bananas
– 1/2 cup eggbeaters
– 1 cup rolled oats
– 1 cup oat fiber* (note, not oat bran)
– 1/4 cup brown sugar
– 2 Tbsp Cocoa Powder
– 1 1/2 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 tsp vanilla
– 1.5 cups red raspberries (or diced strawberries)
– 1/4 cup semi-sweet chocolate chips
– Pre-heat the oven to 400
– Place 12 paper liners in a muffin tin and spray with a bit of oil
– Toss everything above the line into a blender and whip it together until it’s just about smooth.
– Pour the contents of the blender into a medium bowl
– Fold in raspberries
– Using a generous scoop from a 1/4 cup measuring cup, spoon the batter into muffin papers.
– Top each with 9 chocolate chips (or approximately 1 level-ish teaspoon)
– Bake for 20 minutes, cool for 20 minutes before serving. (Don’t worry, the chocolate will still be melty.)
*Oat fiber is gluten-free, zero-calorie insoluble fiber. You’ll probably have to order it, but it’s a worthwhile pantry staple for high fiber, lower calorie baking.