Morning glory muffin beats a bar any day
Like most of us, I am trying to get my eating under control in honor of the new year. My pants are more than just a little tight and I am petrified to get on the scale as a result of my holiday binging and extreme baking (new category of baking).
If I am able to sit down to breakfast, I try to keep it simple and stick to eggs, oatmeal or yogurt. However, many times I am running out the door and don’t have time to sit down – I will try and remember to grab a piece of fruit and a bar (I like Cliff Bars and Kind Bars) so I am not ravenous by 10 am and eating anything I come across in my car (half eaten baggies of goldfish, a forgotten birthday goodie bag).
I get sick of bars but most of my tried and true muffin recipes are delicious but not exactly what you’d call healthy as they usually feature butter or oil, and lots of sugar. I came across this recipe for Morning Glory Muffins on Cooking Light which I adapted to what I had on hand. They are hearty and satisfying, and have about 150 calories and 4 1/2 grams of fat in each. Plus, they freeze well. Now I am not going to pretend these could even compare to a coffee cake muffin or banana streusel, but if you are looking for a healthy starter in the morning, they are a good bet.
Morning Glory Muffins (adapted from Cooking Light)(click here for printable recipe)
- 1 1/2 cupsflour (or you can use half whole wheat, half regular)
- 1 cupoats
- 3/4 cuppacked brown sugar
- 2 teaspoonsbaking soda
- 1/4 teaspoonsalt
- 1 cupplain fat-free or Greek yogurt
- 1 cupmashed ripe banana (2-3)
- 1 large egg
- 1 cupgolden raisins
- 3/4 cupchopped walnutsor pecans
- 1/2 cupdried cranberries
- Preheat oven to 350 degrees F and line 18 muffin cups with paper liners – spray liners. Combine flour(s) and next 5 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of mixture. Combine yogurt, banana, and egg; add to flour mixture, stirring just until moist. Fold in raisins, nuts, and cranberries. Spoon batter into prepared muffin cups. Bake for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack. These freeze well in a freezer zip lock bag for up to one month.
Plan B Mom
is a mostly-stay-at-home mom of 3 who works from home but sees her main job as managing her family. When she is not taking care of her 11-year old and 9-year old girls, 8- year old son, two yellow labs, and husband – she is baking, running, carpooling, or helping with homework. She tries to stay organized to keep life running smoothly – or at least catastrophies at bay. Follow her on Twitter at @PlanBMom.