Clean Egg Muffins (12 servings)

 oil spray

 4 scallions, minced

 2 carrots, shredded

 ½ red pepper, minced

 ½ zucchini, shredded

 14 egg whites

 4 whole eggs

 ½ tsp basil

 1/4 tsp oregano

 dash sea salt and pepper

 

Preheat oven to 190 C (375 F). Coat a 12-muffin tin with a little oil to prevent sticking. Combine vegetables in a big bowl. Fill each muffin tin 2/3 full with vegetables. Whisk eggs and seasonings in a large mixing bowl. Use a 3/4-dl (1/3-cup) measuring cup to scoop egg mixture and pour slowly into each muffin tin. Egg mixture should fill tin the rest of the way. Bake 30 minutes or until muffins have risen and are slightly browned.

 

Nutrients per serving (98 g): Calories: 56 • Total Fats: 2 g • Saturated Fat: 0.5 g •

Cholesterol: 71 mg • Sodium: 93 mg • Total Carbohydrates: 3 g •

Dietary Fiber: 1 g • Sugars: 2 g • Protein: 7 g • Iron: 0.5 mg

Whole Grain Peanut Butter Banana Muffins (12 muffins)

 2 ripe bananas, mashed

 3/4 dl (1/3 cup) honey

 3/4 dl (1/3 cup) natural peanut butter

 1 ½ dl (2/3 cup) 0% plain Greek Yoghurt

 1 tsp vanilla extract

 1 tsp baking soda

 1 tsp baking powder

 1/4 tsp salt

 ½ tsp cinnamon

 ½ dl (1/4 cup) sweetener (stevia or brown sugar I would recommend)

 2 dl (1 cup) flour of choice

 1 3/4 dl (3/4 cup) whole-wheat flour

 

Preheat the oven to 190 C (375 F). Line muffin tins with baking cups and lightly spray with canola oil. Mix the wet ingredients together (mashed banana, honey, peanut butter and yoghurt). In a separate bowl, combine the dry ingredients (flours, salt, baking powder, baking soda, sweetener, cinnamon and vanilla extract). Mix the wet and dry ingredients together and stir until just combined, don't overmix. Using an ice cream scoop, divide the batter into the muffin tin until the cups are 3/4 full and bake on the middle rack in the oven for 15 minutes or until a toothpick comes out clean. Serve warm and slather with peanut butter.