When butter, sugar, and chocolate are around it's hard to convince yourself to bake healthy. Yes it IS possible (although sometimes I forget). With healthy baking, sometimes the gist is lost in the density of using whole wheat flour or the cardboard aftertaste from cutting sugar. There's no lack of healthy ingredients and interesting ways to use them, but it is an art to get the flavor and texture correct.
These Good Morning Muffins are everything to get your day off to the right start. They're packed with wholesome rolled oats, a medley of raisins, walnuts, shredded carrots, and mashed banana. They're basically a hybrid between carrot cake, banana bread, and an oatmeal raisin cookie. The blend of whole wheat and all-purpose flour gives them a hearty feel, but not to the point where you question your lack of gym membership because a muffin is curiously heavy to lift. There's only half a cup of sugar and vanilla yogurt is added for moisture and flavor. A good day always starts with a good morning and a good morning starts with these muffins.
Good Morning Muffins
Yield: 12 muffins
Level of Difficulty: Easy
- 1/2 cup whole wheat flour
- 3/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup rolled oats
- 1/3 cup canola oil
- 1 large egg
- 1/3 cup low-fat vanilla yogurt
- 1/4 cup raisin medley
- 1/4 cup walnuts, chopped
- 2 large carrots, shredded
- 1 large ripe banana, mashed
- Preheat oven to 350 degrees and grease a muffin tin with cooking spray
- In a large bowl, sift together flours, brown sugar, baking soda, baking powder, salt, cinnamon and nutmeg, and oats.
- Add the canola oil, egg, and low-fat vanilla yogurt
- Gently fold in raisin medley, walnuts, carrots, and banana
- Stir all by hand to combine - batter will be chunky!
- Spoon batter into muffin tins 2/3 of the way full
- Bake for 20 minutes and remove when toothpick comes out clean