The quest continues for a healthy morning muffin… that tastes good too!
Now that I have discovered the importance of breakfast and the need to add protein to the first meal of the day, sometimes you just need a good old -fashioned muffin fix. For years the first thing I ate in the morning… usually around 11:00 am… was a muffin and coffee. I still get a bit of a buzz just from typing those words… totally weird! While I’ve really grown to love my morning smoothie or big bowl of oatmeal topped with yogurt and nuts, sometimes I just crave the baked goodness of a simple muffin.
Thus began my quest to find a muffin that was full of good-for-you stuff, but tasted like a treat – a welcome to the day reward. So I started off with an old favourite from last year Easy Zucchini Muffins. The addition of zucchini added a wonderful moist texture to the muffin. However I wanted them to be healthier, yummier – the ultimate breakfast…
I’ve always love the Morning Glory Muffin, with it’s kitchen-sink style ingredients of fruits, nuts and carrots making it a hearty and satisfying meal. Usually made with all-purpose flour and tons of oil, it can be full of fat and calories. Could I blend my recipe with some of the great things in the Morning Glory and come up with a satisfying new hybrid?
You bet ya! Carrot, zucchini, banana, oats and whole wheat flour come together to create a Healthy Morning Glory Muffin that will start your day off right. Toss in the Omega-3 goodness of canola oil and protein pop of pumpkin seeds and I think my job here is done. Welcome to your day… enjoy!
Healthy Morning Glory Muffins
- ¾ cup all-purpose flour
- ¾ cup whole wheat flour
- ½ cup packed brown sugar
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp salt
- 1 cup whole flake rolled oats
- ½ cup raisins
- 3 Tbsp canola oil
- 1 egg
- 1/3 cup milk
- 1 cup grated carrot
- 1 cup grated zucchini
- 1 ripe banana, mashed
- ½ cup pumpkin seeds, optional
- Preheat oven to 400ºF. Coat a 12-cup muffin pan with cooking spray or insert muffin cups.
- In a large bowl whisk together flours, brown sugar, baking soda, baking powder, cinnamon, nutmeg and salt. Stir in oats and raisins.
- Add canola oil, egg, milk, carrots, zucchini and banana; stir until blended.
- Fill each muffin cup to the top. Sprinkle with pumpkin seeds, if using. Bake 17-22 minutes.
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