Muffin Mix Makeover

So I've been doing a bunch of experimenting with ways to healthify baking mixes for things like cakes and muffins. I mean, let's face it, mixes are easier when you are going 100 different directions like this mom is, and my kids love chocolate chip muffins for breakfast. The problem with most of the mixes you find at the average grocery store is that they aren't very nutrient rich. I've had some great successes (and some not so great mishaps) that I'd like to share with anyone interested.

1st Recipe:

Preheat oven to 375*

1 pouch Chocolate Chip Muffin Mix (for this recipe I used Betty Crocker)

*the recipe calls for 1/2 cup of water*

Substitution:

1/2 cup Greek Yogurt (unflavored/nonfat)
1/3 cup Natural Applesauce
1 scoop protein powder
1/3 cup PB2 (optional)
2 tbsp peanut butter chips (optional)
Water to thin mixture to your desired consistency.


Spray mini muffin pay with Olive Oil spray (or Vegetable). Fill muffin cups 2/3 way - it should make 18 mini muffins. Bake as directed on package. The muffins will look a little different - the tops won't be smooth, but they a so moist and taste fabulous!

Nutritional Values

-Regular Recipe-
3 Mini Muffins
Amount Per Serving
Calories 130 Calories from Fat 35
% Daily Value*
Total Fat 3.5 G	6
Saturated Fat 1.5 G	8
Trans Fat 0.5 G
Cholesterol 0 Mg	0
Sodium 210 Mg	9
Potassium 40 Mg	1
Total Carbohydrate 22 G	7
Dietary Fiber 1 G	3
Sugars 11 G
Protein 2 G
Thiamin	4
Riboflavin	2
Niacin	2
Folic Acid	2

-Healthier Recipe-

3 Mini Muffins
Amount Per Serving
Calories 70
% Daily Value*
Total Fat 1.2 G
Saturated Fat .07 G
Trans Fat 0.5 G
Cholesterol 0.3 mg
Sodium 32.1 mg
Potassium 6.8 mg
Total Carbohydrate 4.5 G
Dietary Fiber 1 G
Sugars 2.3 G
Protein 2 G
Thiamin	4.5
Riboflavin	5
Niacin	2

Plus small amounts of Vitamin A, Magnesium, Calcium, and Iron


While baking from scratch is ideal, moms on the go don't always have the kind of time it takes to do so. Mixes can be made healthier with a few simple substitutions.  Enjoy!