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

INGREDIENTS

• 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

INSTRUCTIONS

• 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.