This time of year with the shift in weather, I find myself craving more fruit than during the winter months! When it is warm out, there is nothing better than a fresh piece of quenching fruit! I always aim to eat fruits that are in season to get the freshest available! One of my favorite fruits is the kiwifruit, also known as the Chinese gooseberry. It is loaded with more potassium than a banana, more Vitamin C than an orange, tons of , calcium, iron, magnesium and copper, making it the most “nutrient dense” of all major fruits!! As Spring season is coming to an end, so is Kiwi season so it’s time to pick some up and enjoy them before they are gone! Whether you eat them raw, add them to your yogurt or inside your baked goods, you can’t go wrong with the taste and health benefits of the kiwifruit!! Pick some up and give my Banana Kiwi Muffins a try! With less than 100 calories per muffin, enjoy 2 delicious muffins to make 1 serving. These are great as a grab and go breakfast option or excellent pre or post workout snack! Give them a try and let me know what you think!
Fun Fact: Did you know the gooseberry was renamed the “kiwifruit” because of its resemblance to New Zealand’s national bird that looks just like a fuzzy brown kiwifruit?
resources: http://www.kiwifruit.org/about/history.aspx
Ingredients:
-1/2 cup Truvia
-1/2 cup oatmeal
-1/2 cup almond meal
-4 scoops (1 cup) banana protein powder
-1/2 teaspoon salt
-1 tablespoon baking powder
-1/2 teaspoon baking soda
-1/2 teaspoon ground cinnamon
-3/4 cup non fat unsweetened Greek Yogurt
-6 tablespoons almond milk
-3 tablespoons unsweetened apple sauce
-1 egg
-1 teaspoon vanilla extract
-2 large ripe bananas, mashed
-3 ripe kiwi, chopped into small cubes
Directions:
Preheat oven to 375 degrees.
1. Combine the first 8 dry ingredients in a large mixing bowl and set aside.
2. Mix yogurt, almond milk, apple sauce, egg, vanilla and mashed bananas together in a smaller bowl. Use a hand mixer to mix until all combined.
3. Add WET mixture to the DRY mixture and continue mixing until all ingredients are combined. Don’t over mix, it is okay to have some lumps.
4. Gently fold in chopped kiwi.
5. Line muffin tin with cupcake liners and spray with non stick cooking spray. Bake in a pre-heated oven at 375°F for 25-30 minutes.
6. Cool in pan for 10 mins, then remove and cool thoroughly on wire rack.
SERVING SIZE: 16 MUFFINS
NUTRITIONAL INFORMATION:
CALORIES: 85 CALORIES
FAT: 2.5 GRAMS
SATURATED FAT: <1 GRAMS CARBOHYDRATES: 9.5 GRAMS PROTEIN: 7.5 GRAMS FIBER: 1.5 GRAMS SUGARS: 4 GRAMS *Because these muffins are so low in calories and fat, 2 muffins is a great serving size! 🙂