I've had a particular affinity for delicious, nutritious breakfasts recently. I love sweet breakfast but can't stand the sugar crash that comes with a large morning pastry. So I decided to bake a muffin I could feel good about "indulging in" at breakfast this week. I plan on eating them alongside some Greek yogurt or spread with cashew or almond butter to keep me full until lunchtime.
The Nutrition Rundown: These dense, whole-grain muffins get most of their sweetness from fruit instead of processed sugar, and get their fat from heart-healthy nuts and flax instead of saturated-fat-filled-butter.
Good (for you) Morning Muffins
Makes 15 muffins
1 cup oats
1/3 cup packed brown sugar
1 Tbs wheat bran
2 tsp baking soda
¼ tsp salt
2 ripe bananas, mashed
1 cup nonfat plain yogurt
½ cup dried apricots, chopped
½ cup dried cranberries
1/3 cup walnuts, chopped
1/3 cup pecans, chopped
- Preheat oven to 350 degrees. Grease muffin tins (you can use cooking spray for this. If you’re using liners, place them in the tin before spraying.)
- In large bowl, whisk together flour, oats, sugar, wheat bran, baking soda and salt.
- Combine banana, yogurt and egg in a separate bowl. Make well in center of dry ingredients and add wet ingredients to dry. Mix well.
- Coat dried fruit and nuts in 1-2 tsp flour. Add to mixture and stir to combine.
- Evenly distribute batter among muffin cups. Bake ~18-20 minutes. Remove and cool on wire rack.