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–+ servings

Good Morning Muffins

Rose McAvoy
Inspired by Morning Glory Muffins these are a lower fat version sweetened primarily by fruit, carrots, and aromatic spices. Make a batch or two and keep them in an airtight container the refrigerator for a week or a few months in the freezer. Grab one or two with some yogurt for a breakfast on the go or enjoy as a sustaining midday snack.
5 from 1 vote
Print Recipe
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Course Breakfast
Cuisine American
Servings 18
Calories 110 kcal

Ingredients
  

Dry

  • 1 cup whole wheat flour sifted
  • ½ cup flour sifted
  • ½ cup wheat bran
  • 1 ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground all spice
  • ¼ teaspoon Kosher salt

Liquid

  • 1 eggs
  • 1 large banana mashed - approximately ½ cup
  • ½ cup low fat milk
  • ¼ cup brown sugar packed
  • 1 teaspoon vanilla

Lumpy Good Stuff

  • 1 ½ cups grated carrot
  • 8 ounce crushed pineapple in 100% pineapple juice
  • ½ cup raisins
  • 1 tablespoon orange zest
  • 20 grams walnuts - approximately 2 tablespoons chopped into chocolate chip size pieces

Nut Topping

  • 2 teaspoons packed brown sugar
  • 2 tablespoons finely diced walnuts
  • 2 teaspoons softened butter

Instructions
 

  • Preheat oven to 375F degrees and spray muffin tins with non-stick spray or line with paper muffin cups.
  • Sift the dry ingredients together into a medium bowl, add the salt after sifting.
  • In a medium bowl use a fork to lightly combine the "lumpy good stuff"
  • In a large bowl mash together the egg and banana then whisk in the remaining liquid ingredients.
  • Fold the dry ingredients into the liquid batter ½ at a time. The batter will be sticky.
  • Add the "lumpy good stuff" in three large scoops. Mixing each scoop into the bater before adding the next one. Final batter will be very moist.
  • Scoop the batter into the prepared muffin tins by the heaping tablespoonful. Fill each cup about ⅔ full.
  • Use a fork to mash together the nut topping and sprinkle a bit over the top of each muffin.
  • Bake in preheated oven for between 25-30 minutes. Finished muffins will be moist but should not have gooey centers.
  • Allow to completely cool before serving. Cooling allows the flavors to develop more fully.

Notes

For a further reduced calorie muffin - omit the nuts in the batter and skip the topping.
Alternate Recipe for more "bready" muffins: Use an additional egg and increase the white flour to 1 cup.

Nutrition

Serving: 1gCalories: 110kcalCarbohydrates: 21gProtein: 3gFat: 2gCholesterol: 3mgSodium: 118mgFiber: 2gSugar: 9g
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