Banana Berry Muffins & WF Friday FUN!

Happy Weekend ALL!!!  I am completely looking forward to this weekend because we have NOTHING planned and I am working my todo list.  Oh, and it doesn’t hurt that it’s going to be sunny and 70-80 degrees all weekend 😀

The BanaBerry Muffins ROCKED so I decided it was completely worth it to type up the recipe to share 😀  This recipe comes from the NEW Biggest Loser 6 Weeks To A Healthier You book!  BOOK REVIEW COMING SOON!

BANANA BERRY MUFFINS

INGREDIENTS:

1 1/2 cups unprocessed wheat bran or oat bran
1 cup white whole wheat flour
2 tablespoons ground flaxseed (see note)
1 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/8 teaspoon salt
3/4 cup unsweetened vanilla almond milk or fat-free milk
1/4 cup agave nectar or dark honey
2 ripe medium bananas,mashed with a fork
1 large egg
2 tablespoons olive oil
1 teaspoon vanilla extract
1 cup fresh (or frozen) blueberries
1/2 cup pitted chopped prunes (optional) ~ I used TJ’s Berry Blend

INSTRUCTIONS:

1.  Position a rack in the center of the oven and preheat the oven to 400?F. Lightly coat a nonstick 12-cup muffin pan with cooking oil spray. In a medium bowl, combine the bran, flour, flaxseed, baking soda, cinnamon, and salt. Set aside. In another medium bowl or in a blender, combine the milk, agave nectar or honey, bananas, egg, oil, and
vanilla until smooth.

2. Make a well in the center of the dry ingredients and pour in 1?3 of the
liquid mixture. Using a spoon, stir until smooth. Add the remaining
liquid mixture and stir just until combined. Add the blueberries and
prunes, if desired; stir again, but do not overmix.

3. Spoon 1/4 cup batter into each prepared muffin cup. Bake for about
14 minutes, or until the tops spring back when pressed gently in the
centers. Do not over bake. Cool in the pan on a wire rack for 10 minutes
before removing the muffins from the pan. Serve warm, or cool
completely on the rack.

Note: If you can’t find ground flaxseed in your local health food store, you can
grind whole flaxseeds in a clean spice grinder to the consistency of cornmeal.

Makes 12 (1-muffin) servings 4 points+ a muffin,

Per serving: 140 calories, 4 g protein, 25 g carbohydrates (10 g sugars),
4 g fat (0 g saturated), 20 mg cholesterol, 6 g fiber, 170 mg sodium

Click the Spring It Button to add it to your recipe collection!

These muffins are totally moist like banana bread, yet, nutty from the oat bran and sweet from the blueberries and dried berries.  I LOVE them!

For some protein/dairy, I had a s2 point serving of TJ’s FF Blueberry Greek Yogurt.

Plus 1 cup of strawberries (0 pts).

I had planned a Green Monster for snack, but, I didn’t have time to make it before I rushed off to my meetings.  I pulled out the box of the NEW Berry Strawberry Flax Plus Bars that the folks at Nature’s Path sent for a healthier way to satisfy my sweet tooth 🙂

3 Points a bar is just right, I had spending more than that on a bar.

I have to admit, I was bummed there wasn’t a thick layer of yogurt when I first saw them.  But, you know what, it didn’t need it at all.  I LOVED this bar ~ it’s chewy, yet tart from the berries and you can totally taste the yogurt on top.  I am definitely checking out their other flavors which says a lot because I definitely not a big bar person if you haven’t noticed.

My morning flew by because I was anxiously anticipated WHOLE FOODS FRIDAY!  Our company has decided to create a new tradition where we have our local Whole Foods Cater a delicious organic lunch for us (FREE LUNCH!)~ BEST IDEA EVER!!!

I had a little of each salad topped with Annie’s Lite Honey Mustard Dressing.  The first had toasted walnuts, raspberry, goat cheese (I didn’t mind it) and spinach.

The other salad was mixed greens, mango, jicama and AVOCADO!

HUGE plate of green! (yes, it’s ok to make up TWO plates if one is all salad :D)

Then, because I couldn’t decide which sandwich to have, I picked TWO and loaded them up with all the toppings I could fit on there.  The first is Turkey/Cheese.

The other was a simple egg salad sandwich.

Why haven’t I made or had egg salad sandwiches for so long?!  This was AMAZING because they added crunch to the egg mixture (onions, bell peppers, celery).

There was a BIG plate of cookies that I “almost” managed to avoid until I saw one with CRANBERRIES.  This might be the BEST cookie I’ve ever had ~ it was cranberry, orange, walnut and you could totally taste the BUTTER!   I may or may not have gone back for the other half 🙂

After work, I headed out for a little mini shopping spree since The Husband had to work late.  I think I have officially stocked up on flip flops for the summer!  Since it was blazing hot today, 83 degrees, I figured a little froyo was in order ~ my weekly indulgence and worth every extra calorie/point!

Did you all know that FROYO is actually good for you?  Check out what my cup says….just another reason to JUSTIFY having yogurt 😀 It’s a dairy serving afterall, right?! Kidding…I wish!

After a mini fashion show for The Husband showing my new clothes, flip flops and giraffe purse, I heated up some leftover Sun Dried Tomato Pasta with Bacon, Walnuts & Asparagus. This stuff is just as good if not better the second day.  I had 1 1/2 cups for 6 points.

Plus 2 of The Husband’s Buffalo Chicken Bites (2 points).  This made me think it’s time to make up that Buffalo Chicken Salad again with Franks Hot Sauce!

For all those at Fit Bloggin’ Have Fun ~ I am jealous! 😀  Have a Great Saturday All!

Night!