Like the rest of the world, one of my goals this year is to lose weight. I’ve been content with my appearance this past year, despite an upward fluctuation, and it wasn’t until I saw this photo from my friend’s wedding that I realized how big I’ve gotten.
This might not look big to many of you, but compare it to my wedding day, just a few months earlier. There is a major difference in tone and lbs [8 to be exact].
This coupled with the horrendous number staring back at me on my bathroom scale and the pants I have to squeeze into is more than enough motivation for me. But I don’t want to just lose weight, I want to live a healthier life. I don’t eat unhealthily, by any means, but I can’t say I eat like a saint either. The past few months have been a roller-coaster of emotions for me and when things get hard, I fall into the loving arms of bacon, cheesecake and wine. And those three things have never been synonymous with a healthy body and mind. So I’m starting over, determined to make this my best, and fittest year yet.
How does one start over? Why, with a healthy breakfast of course!
A whole wheat banana muffin with peanut butter streusel topping. Easy, delicious and oh-so-healthy. Plus, is there any better combination than that of peanut butter and banana? One of my favorite parts of my new job is being able to eat breakfast. And I don’t mean gulp down a couple cups of coffee and shove a banana in my mouth (that’s what he WISHED]. I mean the ability to sit down to a proper breakfast, read the newspaper [or watch Lifetime] and actually taste my food. It’s a marvel concept.
I’ll be honest, what I really wanted this morning was NOT a muffin. I wanted two eggs over easy, some bacon and buttered toast. But, as I stared at the love handles hanging from my waist, my cravings changed. Sure bacon would be great but so would waking up with a flat abdomen and zero cellulite. So instead, I came downstairs and whipped up these muffins, which were even more delicious than I thought they’d be [their smell alone was enough to make me drool.] I promptly ate one and a half before I realized I needed to photograph them.
I guess that’s a sign of a delicious muffin. I should probably hide these before I eat the rest of them. I’d say that would defeat the purpose of them being healthy, don’t you think?
Banana Muffins with Peanut Butter Streusel
Yeilds: 12 muffins
Prep time: 10 minutes
Cook time: 22 minutes
For the muffin:
- 1 1/2 cups of all-purpose flour
- 1/2 cup of whole wheat flour
- 2/3 cup of white sugar
- 1/4 teaspoon of nutmeg
- 1/4 teaspoon salt
- 2 teaspoons of baking powder
- 2 cups of mashed bananas (about 2 ripe ones)
- 3/4 cup of low fat milk
- 3 tablespoons of vegetable oil
- 1/2 teaspoon vanilla extract
- 1 egg
- 3 tablespoons of oats
- 2 1/2 tablespoons of brown sugar
- 1 1/2 tablespoons of whole wheat flour
- 2 tablespoons of peanut butter
- Preheat oven to 375 degrees. Grease muffin cups with canola cooking spray.
- In a large bowl, mix flours, sugar, baking powder, salt and nutmeg with a whisk. Make a well in the middle. In another bowl, mix banana, egg, milk, oil and vanilla. Pour wet mixture into the dry well and mix carefully.
- Pour batter into muffin cups about 3/4 full. Meanwhile, mix sugar, oats, flour and peanut butter with a pastry blender until mixture is coarse. Carefully sprinkle muffin batter with strusel topping.
- Bake muffins for 22 minutes or until golden brown and enjoy!
Nutritional information per muffin: 225 calories, 7 grams of fat, 6 grams of protein, 35 grams of carbohydrates and 3 grams of fiber.