Healthy Holiday Baking
This holiday season, have your cake and eat it too! A few simple swaps in your traditional baking recipes can increase the nutritional value. Whole-wheat flour contains more fiber and vitamins than plain white flour. Use a combination of the two flours to maintain a light texture.
Natural sweeteners like maple syrup, honey, bananas and dates have a lower glycemic index than white sugar, so they will not spike your blood sugar.
This recipe from Zipongo combines the two tips above for a festive holiday treat, great for overnight holiday guests. Serve with high-protein eggs or Greek yogurt and fresh fruit for a balanced, flavorful breakfast.
Orange-Date Pumpkin Muffins
- 1 cup whole-wheat flour
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1 large seedless orange, scrubbed and cut into 8 sections (peel left on)
- 1 large egg
- 1 large egg white
- 2/3 cup canned unseasoned pumpkin puree
- 1/2 cup packed light brown sugar
- 1/4 cup honey
- 3 tbsp canola oil
- 3/4 cup chopped pitted dates
- 3 tbsp chopped walnuts, or pecans
- Preheat oven to 400°F. Coat 12 standard 2 1/2-inch muffin cups with cooking spray.
- Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon in a large bowl.
- Puree orange sections in a food processor. Add egg, egg white, pumpkin, sugar, honey and oil; process until mixed. Make a well in the center of the dry ingredients; add the wet ingredients and dates, and stir with a rubber spatula until just combined. Scoop the batter into the prepared pan and sprinkle with nuts.
- Bake the muffins until the tops spring back when touched lightly, 18 to 20 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.