Weight control means little indulgences now and then. If you try to be “perfect” all the time, you will probably fail at weight control. Don’t make sweets totally off limits. Just find ways to eat less and to make them a true indulgence that you truly enjoy without feeling guilty.
Weight Control Done Right
I don’t think that elimination all the fat and sugar is the way to go for good weight control. Instead, just lighten up on these caloric ingredients. The key is to make something that still tastes like a yummy treat but is a little healthier.
A Healthy Indulgence for Weight Control
This recipe for Skinny Banana Chocolate Chip Muffins is a healthy indulgence for weight control.
These banana muffins are lightened up from a traditional muffin which can have over 300 calories and be loaded with sugar and fat.
Here are my simple secret substitutions for lightened up muffins from Ambitious Kitchen:
• Whole wheat flour: Substitute some whole grains for some of the refined flour. Whole wheat flour has more nutrition and also adds a nutty delicious flavor to the muffins.
• Greek Yogurt: Yogurt takes the place of butter in this recipe. It helps keep the muffins super moist and adds protein to keep you full. Plain nonfat Greek yogurt is the best choice. It has the least amount of sugar and is similar to sour cream so it’s great for baking.
• Honey instead of sugar: Honey adds moisture to the muffins and since it’s sweeter than sugar you can actually use less of it.
• Add an indulgence: This recipe uses chocolate chips as an indulgence.
Try these healthier muffins for weight control.
Weight Control Hack: Skinny Banana Chocolate Chip Muffins
Ingredients (makes 12 mini-muffins)
• 1 1/2 cups whole wheat pastry flour or white whole wheat flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3 bananas
• 1/4 cup honey
• 1 tablespoon vanilla
• 1 tablespoon olive or coconut oil
• 1 egg
• 1/2 cup nonfat plain Greek yogurt
• 1 tablespoon unsweetened almond milk
• 1/2 cup chocolate chips
1. Preheat oven to 350 degrees.
2. Spray 12 cup muffin tin with nonstick cooking spray. In a medium bowl, whisk together flour, baking soda and salt.
3. Add bananas, honey, vanilla, oil, egg, milk and yogurt to a blender. Blend on high for 1 minute or until well combined, smooth and creamy.
4. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips.
5. Divide batter evenly into muffin tin and bake for 20-25 minutes or until tooth pick comes out clean or with just a few crumbs attached.
6. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day.
If you want to make the muffins a bit smaller, you can make 15 instead of 12 and each muffin will be around 136 calories. You’ll also need to reduce baking time a bit, as muffins will bake faster since they’re smaller.
You can freeze these muffins are freezer. Just put them in a ziplock bag or airtight container and freeze them for up to 3 months. When you want an indulgence, just pop one in the microwave for 30-45 seconds or let it thaw.
Nutrition Information (per muffin)