These breakfast apple muffins from our October 2014 meal plan have only 149 calories a serving.
2 cups oat flour
2 tsp ground cinnamon
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1/3 cup chopped raw unsalted walnuts
3/4 cup whole buttermilk
5 tbsp raw honey
1/4 cup Greek yogurt
1 Granny Smith apple, cored, peeled and diced (1 1/2 cups)
1/3 cup pomegranate seeds
Preheat oven to 400°F.
In a large bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt. Add walnuts and whisk again. In a small bowl, whisk eggs, then stir in buttermilk, honey and yogurt. Add egg mixture to flour mixture and stir until just combined. Fold in apple and pomegranate seeds. (NOTE: Mixture will be lumpy.)
Line a 12-count muffin tin with paper liners and fill each liner three-quarters of the way full with batter. Bake for 15 minutes or until a toothpick comes out clean when inserted in center. Let cool in tin for 10 minutes, then transfer muffins to a wire rack to cool completely.