i love having muffins available for breakfast. although fresh-from-the-oven is optimal, i don't mind having a batch in the freezer that i can thaw for a quick breakfast. this recipe from cooking light packs a ton of nutrition, and the flavor is great too. i made a few changes, but the basic recipe remains the same. and don't be intimidated by the long list of ingredients: the mixture actually comes together fairly quickly.
morning glory muffins
adapted from cooking light
1 cup whole wheat flour
1/2 cup all purpose flour
1 cup regular oats
3/4 cup packed brown sugar
3 tablespoons ground flax seed
1 tablespoon wheat bran
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1 cup plain fat-free greek yogurt
1 cup mashed ripe banana (about 2)
1 teaspoon vanilla
1 large egg
1/2 cup chopped pitted dates
1/3 cup chopped dried pineapple
3/4 cup chopped walnuts (optional)
preheat oven to 350 degrees.
place 18 muffin cup liners in muffin tins, coat liners with cooking spray.
lightly spoon flours into dry measuring cups, and level with a knife. combine flours and next 7 ingredients (through salt) in a large bowl; stir with a whisk. make a well in center of mixture. combine yogurt, banana, egg and vanilla; add to flour mixture, stirring just until moist. fold in dates, pineapple, and walnuts (if using). spoon batter into prepared muffin cups. bake for 20 minutes or until muffins spring back when touched lightly in the center. remove muffins from pans immediately; cool on a wire rack.
after leaving a few out, i like to wrap the rest individually in plastic wrap and place in a ziplock bag in the freezer. you can grab one to take to work and it will be thawed by mid morning, or zap in the microwave to enjoy immediately!