These are a bit of a project, but they taste so good and at 50 calories (give or take) a pop the work is well worth it!  I started with Curtis Stone's Biggest Loser Cupcake Recipe but I really didn't like them (sorry Curtis).  I just thought they were more of a muffin than a cupcake, so I switched it up and made muffins instead.  Thank you for the inspiration Curtis!

Feel free to substitute different nuts or filling to your favorites.  Better than an almost 500 calorie muffin from my favorite coffee house, even if I have 4 of these I still won't be close to 500!

Muffin Batter
5 egg whites
dash of salt
3 Tbsp Maple Syrup (or honey or agave)
2 tsp vanilla extract
1 container (150 g) nonfat Greek yogurt

Dry Ingredients
1/2 C whole wheat flour
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1 Tbsp brown sugar, packed

Filling
Fresh Blueberries OR
Fresh Bananas OR
2 Tbsp raisins (chopped)

Topping
1 Tbsp oatmeal
2 Tbsp almonds, chopped
1 Tbsp brown sugar, packed

Other
Olive Oil Spray (to line muffin cups, I use 1 spray per cup)


Preheat the oven to 325F.

In medium mixing bowl, combine flour with other dry ingredients and combine until mixed well.  Set aside.
Combine ingredients for topping, set aside.
Prepare muffin filling (wash/chop depending on filling type).  I like about 3 blueberries or 3 slices of banana per muffin.

Place the egg whites in a large bowl and using a handheld mixer whip the whites on medium-high speed for 3 to 4 minutes or until the whites begin to lighten up and hold their shape.
Increase speed to high and whip in the salt and agave until the whites hold a soft peak, then add the vanilla extract.
Fold in the yogurt.

Add dry ingredients to egg whites a little at a time, gently folding them in with a rubber spatula.
Once fully incorporated, scoop the batter (about 1/4 cup) into muffin tins lined with 2 1/2 inch cupcake/muffin papers.  You might want to give each paper a spray of non-stick cooking spray as they tend to stick.  Of course you can also just use a greased muffin tin as well, but count your oil or butter.
Once the batter is in individual muffin tins, add filling to each individual muffin.
Sprinkle each muffin with topping mix

Bake the muffins for approximately 15 minutes or until they have colored and gently spring back when pushed with a finger.
Makes 18 muffins