P90X Plum Bran Muffins

This post is dedicated to Kai and Hill, for inspiring me to order the P90X Program!  They've made it through the first 90 days, look and feel great, and are now continuing on with another round.  I'm in my third week, and enjoy the flexibility of being able to work out at home. The program is kicking my butt, but I'm taking it slow and feel it gets a little easier each day.  I really like the Kenpo and Yoga portions, and really hate the push ups and sit ups!  It's a fair trade, since I'm not about to give up eating, drinking and blogging about good food!

I recently tried the P90X Plum Bran Muffins, which were easy to make and quite tasty for something so healthy.  Each muffin has 133 calories, 3.3 g protein, 4.1 g fiber, 32.6 g carbohydrates, and .5 g fat.

The basic ingredients: Oat bran, baking powder, baking soda, egg whites,prunes, plums, apple butter, yogurt, and vanilla extract.

P90X Plum Bran Muffins
Adapted from P90X Newsletter #025
Makes about 9 muffins, but I made a double batch

Ingredients

1-1/2 cups whole-wheat flour
1/2 cup oat bran (or wheat bran)
1 Tbsp. baking powder
1/2 tsp. baking soda
1 teas. vanilla extract
3/4 cup apple butter
2 egg whites
1/2 cup nonfat plain nonfat yogurt (or buttermilk)
1 cup fresh plums, skinned and chopped (about 2 medium-sized plums)*
1/2 cup prunes, chopped*
Muffin tins/liners

*you could easily substitute apples or peaches for the plums, and another dried fruit for the prunes, if desired

Preparation

Preheat oven to 350 degrees. In the bowl of an electric mixer, fitted with a paddle attachment, mix apple butter, egg whites, vanilla extract, and yogurt until thoroughly combined. In a separate bowl, combine flour, oat bran, baking powder, and baking soda and whisk together. With mixer on low speed, slowly add the dry ingredients, mixing just until moistened and incorporated. Add in plums and prunes and mix on low speed until distributed evenly. Spoon batter into muffin liners (if not using liners, spray muffin pan with non-stick spray).

Bake 16 to 18 minutes or until toothpick inserted in center of muffin comes out clean. Let cool for 5 minutes before removing from pan. Serve warm or at room temperature.

Store in a covered container.  I liked them reheated a little before eating.  I also think they would freeze well.