Healthier Box brownies

Years ago I posted a version of a brownie mix recipe that is lower in fat and calories. While that is great, it's not enough for me anymore - I don't just want to have a treat that isn't "bad" for me, I want it to be good for me, too! I add 2g protein per brownie, so it's ok, but not perfect. These are not quite as far in that direction as the amazing chocolate muffins that I will tell you about soon, but they are going the right way.

Being a little ridiculous, like I am, I decided to just adjust the recipe for half of the box, so I had a direct comparison! These are definitely less decadent than the full-fat version, but are still very rich. I did use the Ghiradelli Double Chocolate box, so it was a good starting place. One benefit is that by adding things I got more brownie out of the mix.

More Protein, Less-Fat brownies from a box! (with help)
16 servings, 10 min prep, cooking time varies by brand

Regular recipe on right, healthier version on left.

1 box brownie mix, intended for 8x8 (or 9x9) pan
1 egg
soy milk to replace water called for (1/4 cup in mine - really doesn't add much nutrition, though!)
low-fat or non-fat greek yogurt to replace oil (1/3 cup in mine)
1/2 cup oats (I used old-fashioned)
2 T whey protein (10 grams)


Nutrition info for DRY MIX (1/16th of box): Cal: 140     Fat: 3.5g     Carbs: 26g    Protein: 1g
Nutrition info for my additions (1/16th of total): Cal: 32     Fat: 0.8g    Carbs: 4g      Protein: 2.1g
Total nutrition info, made my way (1/16th of total): Cal - 172    Fat - 4.3g   Carbs - 30g   Protein - 3.1g

Whole wheat blueberry muffins from pancake mix

The other day we had a TON of blueberries (they were on a good sale!) and we didn't want them to go bad, so we decided that muffins were in order. Feeling lazy, I though I might see if I could make them from pancake mix. I based my idea on this recipe, but instead of using a mix that included dried blueberries, I added the fresh ones to the whole wheat honey pancake mix. I also didn't want to add any sugar, figuring that the blueberries were sweet enough on their own, or any oil, since the pancake mix doesn't usually need any. I decided to add another egg, since... actually, just because.

The only drawback is that these were definitely best on the first day. If you intend to eat them over multiple days, freeze them immediately, and then microwave before eating - this is my basic method for low-fat baked goods!

Whole Wheat Honey Blueberry Muffins (from Pancake mix!)

2 1/2 cups Honey Whole Wheat Pancake Mix (I used Krusteaz)

2/3 cup water

2 eggs

1 cup blueberries, rinsed

- Preheat oven to 400ºF. Line cupcake tins, or grease if you prefer. I used silicone, but didn't grease it and they were fine!

- Mix first 3 ingredients JUST until moist.

- Fold in 2/3 cup blueberries gently.

- Fill muffin tins until 2/3 full, then top with the rest of the berries (so you can see them!)

- Bake 14-16 minutes, or until a toothpick inserted into the center comes out clean.

Nutrition Info per muffin: Calories: 113, Fat: 1.6g, Carbs 21g, Protein 3.5g