Belly Flattening Muffins Recipes

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BELLY FLATTENING MUFFINS



Belly Flattening Muffins image

Got this recipe out of woman's world this week and dh wanted me to try it. It uses coconut oil which is suppose to be beneficial for your health. I doubled the recipe and got 17 jumbo muffins from it. This is not a real sweet muffin but it is tasty and we really enjoyed them. I used fat free milk in the dairy isle not powdered milk. Also you can eat on of these muffins for breakfast with a scrambled egg and also for a snack.

Provided by faith58

Categories     Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

1 1/2 cups all-purpose flour
1 cup oatmeal
1/2 cup sugar
1 tablespoon baking powder
1/2 cup raisins
1 cup nonfat milk
1/4 cup melted coconut oil
1 egg, lightly beaten
1 teaspoon vanilla

Steps:

  • Heat oven to 400. Mist muffin tin with cooking spray. I used jumbo muffin liners in my regular muffin tins and worked great.
  • In a large bowl, mix flour, oatmeal, sugar, baking powder and raisins. In small bowl blend milk, oil, egg and vanilla. Add to dry ingredients. Stir until moistenened. Fill 12 muffin cups almost full. Bake 18 to 20 minutes. Cool and remove from pan.

Nutrition Facts : Calories 187.1, Fat 5.6, SaturatedFat 4.2, Cholesterol 18, Sodium 108.5, Carbohydrate 30.9, Fiber 1.3, Sugar 13.2, Protein 4.1

FLAT BELLY CORN MUFFINS



Flat Belly Corn Muffins image

Okay - so these aren't the most flavourful or moist corn muffins you will ever have but in the "good for you/works for dieters" world, they're pretty darn good. Works very nicely served as a side for a spicey chili dish. The original recipe came from Prevention Magazine.

Provided by Debi9400

Categories     Quick Breads

Time 45m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 16

2 tablespoons sunflower oil
1 red bell pepper, chopped
4 green onions, thinly sliced
1 1/2 cups yellow cornmeal
1/2 cup whole wheat flour
1 3/4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/8 teaspoon black pepper
1 cup plain fat-free yogurt
1 large egg
2 large egg whites
2 teaspoons brown sugar
1/4 cup sunflower oil
1 (4 ounce) can chopped green chilies
3/4 cup canned corn kernel, drained

Steps:

  • Preheat oven to 350°F Coat 12 muffin tin with low fat cooking spray or line with paper baking cups.
  • Warm 2 Tbsp of oil in skillet over medium heat. Add bell pepper and cook ,stirring, about 5 minutes, until tender. Add green onions and cook, stirring for 1 minute, or until softened. Remove from heat and place into small bowl. Let cool 5 minutes.
  • In a large bowl, stir together cornmeal, flour, baking powder, salt, baking soda and black pepper.
  • In a medium bowl, whisk together yogurt, egg, egg whites, sugar, chopped green chili's and the 1/4 cup of oil. Fold in bell pepper mixture and corn. Fold into dry ingrediants until just moistened.
  • Divide batter evenly into prepared muffin cups. Bake 20 to 25 minutes or until toothpick comes out clean.
  • Cool in pan on wire rack for 5 minutes. Gently twist muffins in tin to loosen for easier removal. Remove from pan to cool completely on wire rack.

Nutrition Facts : Calories 172.3, Fat 8.1, SaturatedFat 1.2, Cholesterol 18, Sodium 247.4, Carbohydrate 21.7, Fiber 2.4, Sugar 3.8, Protein 4.9

BANANA SPLIT BREAKFAST MUFFINS



Banana Split Breakfast Muffins image

You would swear you are eating a banana split. Made with fat free milk and yogurt this treat only boasts 287 calories and 17 g of fat. From the Flat Belly Diet Family Cookbook.

Provided by Stano

Categories     Breakfast

Time 25m

Yield 12 Muffins, 12 serving(s)

Number Of Ingredients 13

1 1/2 cups walnuts, coarsely chopped
1 1/2 cups all-purpose flour
3/4 cup semisweet mini chocolate chips
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup dark brown sugar, packed
1/4 cup canola oil
1/4 cup fat free Greek yogurt, plain
1/4 cup nonfat milk
1 large egg
1 banana, very ripe, mashed (about 1/3c)
1 teaspoon vanilla extract (not artifical)

Steps:

  • Preheat the oven to 375. Coat a 12-cup muffin tin with cooking spray.
  • Measure 1/2 cup of the walnuts into a food processor and grind to a fine meal. Place the ground walnuts, flour, chocolate chips, baking powder, cinnamon, and salt in a large bowl and stir until thoroughly combined.
  • Combine the brown sugar, oil, yogurt, milk, egg, banana, and vanilla extract in a medium bowl and stir until smooth. Add the banana mixture to the flour mixture and stir until thoroughly combined. Stir in the remaining 1 cup walnuts and mix well (the batter will be thick).
  • Fill the muffin cups three-fourths full and bake for 13 to 15 minutes, or until the tops spring back lightly when touched. Remove the muffins from the pan and let cool on a rack.

Nutrition Facts : Calories 300.6, Fat 17.9, SaturatedFat 3.3, Cholesterol 15.7, Sodium 204.2, Carbohydrate 33.2, Fiber 2.4, Sugar 17.1, Protein 5.4

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