Low Sugar High Protein Lemon Raspberry Muffins

Eating healthy snacks throughout the day is important to keep your metabolism going and to give you energy throughout your busy day's on set and at casting call's and auditions. These yummy lemon raspberry muffins are the perfect treat for just that! Make them at home ahead of time and take with you on-the-go for a healthy low sugar, high protein snack! 

INGREDIENTS:

1 lemon

1/2 cup sugar

1 cup plain Greek yogurt (lots of protein!)

1/3 cup canola oil

1 large egg

1 teaspoon vanilla extract

2 cups white whole-wheat flour or whole-wheat pastry flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups fresh or frozen (not thawed) raspberries

1/2 cup vanilla protein powder (optional)

DIRECTIONS:

1. Step 1: Preheat oven to 400°F. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.
2. Step 2: Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar.
3. Step 3: Add yogurt, oil, egg, and vanilla. Pulse until blended

1. Step 4: Combine whole-wheat flour, baking powder, baking soda, and salt in a large bowl. Add the yogurt mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups.

1. Step 5: Bake the muffins until the edges and tops are golden, 18 to 25 minutes. Let cool in the pan for five minutes before turning out onto a wire rack. Serve warm.

Makes a dozen muffins.

Original Post: http://www.fitsugar.com/Recipe-Low-Sugar-High-Protein-Lemon-Raspberry-Muffins-17842967

Zucchini Flaxseed Banana Muffins

Here is a great recipe that tastes amazing but is extremely healthy for you! We tested these out in the office a couple weeks ago and they were a hit with everyone. They are moist, healthy and so easy to make. If you want to bake some muffins to take with you to casting's or for day's on set or even a quick snack for the road in the morning these are perfect!

Ingredients:

• Nonstick cooking spray
• 1 3/4 cups all-purpose flour (spooned and leveled)
• 1/2 cup ground flaxseed
• 1 cup lightly packed stevia* or organic sugar*
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon coarse salt
• 1 teaspoon ground cinnamon
• 1 1/2 cups coarsely grated zucchini (from 1 large zucchini)
• 2 mashed ripe banana
• 3/4 cup vanilla almond milk*
• 1 large egg, lightly beaten
• 1 teaspoon pure vanilla extract
  
  
  * = changes to the recipe 
  
  
  How to Bake:
  
  
  1.  Step 1:
     Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture and stir until combined (do not overmix).

  2.  Step 2:

     Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wire rack, about 30 minutes.

     Cook's Note: Fresh zucchini and ripe banana add moisture to these muffins, ensuring they are soft and tender but low in fat.

     Original Post: http://www.marthastewart.com/851872/zucchini-banana-and-flaxseed-muffins