Energy Boosting Muffins


Posted by Dr. Scott Wilson | 24-Feb-2014

Breakfast is one of the most important meals of the day. With a hint of cinnamon and a burst of sweetness from raisins, these wholesome and moist muffins are a nourishing way to start your day.
 

Ingredients:

  • 3 tbsp (45 mL) sodium reduced chicken broth
  • 1/4 cup (60 mL) canola oil
  • 2/3 cup (150 mL) packed brown sugar
  • 1 egg
  • 1 very ripe banana, mashed
  • 1 zucchini, grated (about 1 cup/250 mL)
  • 1tsp (5 mL) ground cinnamon
  • 1/2 cup (125 mL) 0% fat plain Greek yogurt
  • 1 tsp (5 mL) vanilla extract
  • 1 cup (250 mL) all-purpose flour with added bran or all-purpose flour
  • 3/4 cup (175 mL) wheat bran
  • 1/4 cup (60 mL) wheat germ
  • 1 tsp (5 mL) baking powder
  • 1/2 tsp (2 mL) baking soda
  • 1/2 cup (125 mL) raisins or dried cranberries or dried blueberries
  •  

    Directions:

    In a large bowl, whisk together oil, sugar and egg. Add banana, zucchini and cinnamon; stir in yogurt and vanilla. In another bowl, whisk together flour, wheat bran and germ, baking powder and soda. Add flour mixture to banana mixture and stir until just moistened. Stir in raisins. Divide among lightly sprayed or paper lined muffin tins. Bake in preheated 400°F (200°C) oven for about 18 minutes or until light golden and firm to the touch. Let cool slightly before enjoying.
     
    Tips:

    • What kid doesn’t like making muffins? Little chefs can mash the banana, while older kids can grate the zucchini and scoop batter into the muffin cups.
    • Add a little crunch. Stir in 1/4 cup (60 mL) chopped, toasted walnuts into the batter.
    • Keep a stash of these muffins in the freezer for a perfect handy snack when you’re on the go. Allow muffins to cool completely. Wrap each muffin separately or place in a plastic freezer bag for up to 2 weeks. Warm in a microwave to enjoy another day.
    •  
      Prep. Time: 10 min.
      Cook Time: 18 min.
      Makes: 12 muffins
       

      Source: Emily Richards, P.H. EC for Health Canada and via www.heartandstroke.com


Dr. Scott Wilson

Dr. Scott Wilson is the Founder & Chairman of Physiomed; one of Canada’s largest franchised networks of inter-disciplinary healthcare clinics. A graduate of Canadian Memorial Chiropractic College, Dr. Wilson founded Physiomed in 1994 and has since grown Physiomed to over 30 clinics in Southern Ontario and British Columbia. With hundreds of practitioners from over a dozen disciplines, Dr. Wilson and Physiomed have helped over 100,000 Canadians with physiotherapy, chiropractic, massage therapy, orthotic therapy, compression therapy and clinical conditioning as part of a program of rehabilitation and health optimization. In addition to helping patients improve their physical and mental well-being, Dr. Wilson has also mentored hundreds of practitioners to provide better care while enjoying more fulfilling careers. He is also a keynote speaker on many health related topics including how physiotherapy, chiropractic and health & wellness treatment can help with stress, weight loss, and unlocking the true potential within to achieve lasting physical well-being.

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