We have a breakfast recipe for you this week, Morning Glory Muffins. These muffins are surprisingly moist, even though they’re low in fat, thanks to nutritious, flavorful add-ins like banana, carrots, oats, and raisins.
This recipe comes from the website marthastewart.com. See the link at the bottom of the blog.
Morning Glory Muffins
We can all agree that breakfast is the most important meal of the day. And even though not everyone likes to eat a big breakfast. These nutritious muffins are a great way to start the day. Make them ahead of time for those busy morning when you are rushing out the door. Try these out this weekend for you week ahead.
Ingredients for Morning Glory Muffins
Makes about 12 Muffins
Nonstick Cooking Spray
1 ¼ cups all-purpose flour (spooned and leveled)
½ cup packed brown sugar
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground nutmeg
½ teaspoon coarse salt
1 cup old fashioned oats
½ cup raisins
3 tablespoons extra virgin olive oil
1 large egg
1/3 cup skim milk
4 medium carrots, shredded
1 medium ripe banana, mashed
Directions for Morning Glory Muffins
Preheat oven to 400 degrees F.
Coat a 12-cup muffin pan with cooking spray.
In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps.
Stir in oats and raisins.
Add oil, egg, milk, carrots, and banana and stir until blended.
Fill each muffin cup with 1/4 cup batter.
Bake until a toothpick inserted in center of a muffin comes out clean, 23 to 25 minutes.
Serve muffins warm or at room temperature.
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