Lo-Cal Snacking

If you are like me, you did not waste much time thinking about the calorie count of Yom Tov treats. But now that it’s over and the waistbands of my skirts are a little snug, I’ve got no choice but to do something proactive about it. While some people can go “cold turkey” and stick with carrot sticks and water for the next few weeks, most prefer to ease into the diet routine, allowing themselves an occasional snack. Making the low-calorie snacks at home is the best way to control exactly what goes into them. At less than 200 calories each, our muffins make a delicious treat with your afternoon coffee or even breakfast with your yogurt. Just don’t eat them all in one day! I suggest storing them in the freezer and taking out just one at a time. Unless you’re one of those who sneaks frozen treats — then you’re on your own!

Carrot Coconut Muffins

Mix this batter gently; overmixing will make it tough.

2 cups white whole wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/2 cup brown sugar, packed

2 tsp vanilla extract

2 tablespoons coconut or canola oil

1 egg

2 egg whites

2 1/2 cups shredded carrots

1/3 cup unsweetened almond milk

1/2 cup unsweetened applesauce

1/4 cup shredded coconut

1/2 cup craisins

1/4 cup chopped walnuts or pecans

Preheat oven to 350 degrees F. Line a 12-cup muffin pan with liners. In a medium bowl sift together flour, baking soda, baking powder, cinnamon and ginger; set aside.

Beat brown sugar, vanilla, oil, egg, and egg whites together until creamy. Add in almond milk, and beat again. Gently fold in carrots, applesauce and raisins. Mix in flour mixture until just combined — do not overmix. Fold in the walnuts and the coconut flakes.

Spoon batter into the liners and bake for approximately 25 minutes or until a toothpick comes out clean.

Cool completely on a wire rack before serving.

Banana Strawberry Muffins

These have about 150 calories each — and they taste delicious!

1 1/4 cup white whole wheat flour

1 cup rolled oats

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1 heaping cup mashed bananas (2 to 3 large very ripe bananas)


1 tablespoon coconut oil

1 tablespoon honey

1 teaspoon vanilla

1 egg

1 egg white

2/3 cup unsweetened almond milk

1/3 cup mini chocolate chips

2/3 cup diced frozen strawberries

Preheat oven to 350 degrees F.

Spray 12-cup muffin pan with cooking spray or line with paper liners.

In a large bowl, whisk together flour, oats, baking soda and baking powder. Reserve 2 tablespoons of the oat-flour mixture and toss with your diced strawberries. Set aside for later.

In a large mixing bowl, combine mashed banana, oil, honey and vanilla. Add in egg and egg white, and beat until combined. Next add almond milk, and beat on low just until smooth. Add the banana mixture to the flour mixture, and combine until moist; once again, do not overmix.

Gently fold in the diced strawberries and chocolate chips into the batter.

Divide the batter among the muffin cups.

Bake for 20-23 minutes or until a tester inserted into middle of a muffin comes out clean.

Remove from pan gently and cool completely on wire rack.

The muffins can be frozen. Once completely cool, simply individually wrap in plastic wrap and place in freezer. Muffins should be frozen after two days.

Good luck on the diet!