One of my most recent favorites is almond milk! Low in calories, high in calcium and still tastes delicious! I wanted to bake some muffins for this week that wouldn’t break the calorie bank, yet still tasted yummy! I found one recipe here for Cinnamon Swirl Muffins and tweaked it a bit!
Cinnamon Swirl {almond milk} Muffins
Ingredients:
1 3/4 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tsp. of cinnamon (I LOVE this stuff!)
1 small mashed ripe banana
1 c. almond milk
1 teaspoon vanilla extract
1/2 c. brown sugar
Topping
2 tablespoons white sugar
2 teaspoons cinnamon
Directions:
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tsp. of cinnamon (I LOVE this stuff!)
1 small mashed ripe banana
1 c. almond milk
1 teaspoon vanilla extract
1/2 c. brown sugar
Topping
2 tablespoons white sugar
2 teaspoons cinnamon
Directions:
1. Preheat oven to 350.
2. Mix banana, almond milk, vanilla & brown sugar together. In a separate bowl, combine flour, baking powder, baking soda, salt & cinnamon. Add wet & dry together & mix.
3. Swirl sugar & cinnamon together for topping.
4. Line muffin tins (or spray) and plop spoonful of batter into each. Sprinkle with topping mixture. Cover with another smaller spoonful and finish off with more topping mixture (YUM!).
5. Bake until toothpick comes out clean (approx. 15 minutes in my oven)
Eat up before everyone else finishes them off!
Yum! I’m going to try these, but I’ll probably twist some things around. I have oat flour at home instead of whole wheat, so I’ll use that. I also have soy milk at home, so I’ll use that instead of almond. Finally, I don’t like bananas, so I’ll try it with applesauce. I’ll let you know how it turns out! I’ll probably make them tomorrow 😀