Morning Glory Muffins

by Anne Bennett on June 11, 2011

When I was a kid my mother’s frequent ploy to awaken me on school mornings was to fling open my bedroom door and call out in her cheeriest, wide-awake voice, “Good morning, Glory!”

Minerva was an early riser and by the time she came down the hall to awaken me, she’d had at least two cups of coffee. Looking back, I’m sure that’s why she was so full-of-life and I, so not.

Fast-forward 50 years and here I am looking for a muffin recipe that could serve as a grab-and-go breakfast, like the breakfast cookies, that you can toss into your purse (or manly receptacle) on your way out the door on busy mornings.

The following recipe hails from Cooking Light Magazine. It’s relatively healthy, considering it’s a muffin. (Alas, muffins are really just the older, more mature, siblings of cupcakes, minus the frivolous frosting.)

This version contains no added oil or butter yet is moist due to the mashed banana and yogurt. Since it’s low in fat, I suggest freezing your leftovers in a ziplock bag to keep them fresh.

NOTE: I wasn’t going to post this recipe, as its very low fat nature rendered the muffins just a tad bit rubbery in texture, at least by my estimation. But when I brought them to a Weight Watchers meeting, they were met with universal raves and requests for the recipe. Apparently I have far too discerning a palate.

For another muffin recipe that rocks beyond belief, see the Good, Better, Best Bran muffins. They require more work than these and are slightly higher in calories, but I consider them to be the quintessential breakfast muffin.

1 cup whole wheat flour
1/2 cup all-purpose flour
1 cup regular oats
3/4 cup packed brown sugar
1 T. wheat bran
2 t. baking soda
1/4 t. salt
1 cup plain fat-free yogurt
1 cup mashed ripe banana (about 2)
1 large egg
1 cup chopped pitted dates (or raisins)
3/4 cup chopped walnuts (Pecans, perhaps?)
1/2 cup chopped dried pineapple (I substituted fresh blueberries)
3 T. ground flaxseed (about 2 T. whole)

Preheat oven to 350 degrees. Spray 18 muffin cups with nonstick spray.

Stir together flours, oats, brown sugar, wheat bran, baking soda and salt in a large bowl. Combine yogurt, banana and egg; add to flour mixture and stir just until moist. Fold in dates, walnuts and pineapple.

Spoon batter into prepared muffin cups and sprinkle with flaxseed. Bake at 350 degrees for 20 minutes or until muffins spring back when lightly touched.

Remove from pans immediately and allow to cool on a wire rack.

Note: I adapted this recipe in the following ways: I’m not a huge fan of dried pineapple, so I substituted 1/2 cup fresh blueberries instead. Worked great. I also didn’t have any flaxseed for sprinkling on top of the muffins. You can substitute raisins for the dates, or mixed dried fruit, as you see fit. You don’t have to use walnuts either. Remember, muffins are highly adaptable. They’re mature, remember?

Yield: 18 muffins

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