Thursday, February 4, 2010

Delightful Breakfast Muffins

My husband is the king of the breakfast bar. He grabs two along with his little jug of water and runs out the door for work in the morning. I buy the trail mix bars from Trader Joe's because they are the least evil of the packaged bars on the market. They have few ingredients and use brown rice syrup for sweetener as opposed to HFCS which is banned for life from this household. But I sometimes feel guilty not giving him something truly wholesome and homemade.

I wanted to make something that would be low in sugar, sodium and fat, high in fiber and nutrition. Something portable that would taste really good and could be made in batches. So I got baking and came up with these delightful muffins.

This recipe makes 2 dozen muffins and in an airtight container they kept for over a week in the fridge. And you won't believe how easy and delicious they are.

Banana Flax Breakfast Muffins
Preheat oven to 375 degrees
Prepare two 12-cup muffin tins with cups or cooking spray (I have only one muffin pan, so I just let it cool and spray again before filling with the rest of the batter.)

Place the following ingredients in a large bowl and mix well with a fork...

2 very ripe mashed bananas (my husband hates bananas but I assure you he didn't even detect them. The bananas make the muffins moist and sweet.)
5 medium-large carrots, grated (I used the food processor to make this step speedy.)
2 large eggs
6 ounces of 0% Greek yogurt
1 tablespoon vanilla extract (yes, Ina, it's good vanilla.)
1 teaspoon of ground cinnamon 1/2 teaspoon freshly grated nutmeg pinch of salt 1/3 cup dark brown sugar, lightly packed 2 tablespoons honey
2/3 cup craisins (or any other dried fruit you prefer, apricots and raisins would work well.)

Then add the following ingredients to the bowl and mix just until blended...

2 cups 100% white whole wheat flour
1 cup Country Choice organic multigrain hot cereal (or old fashioned rolled oats.)
1/2 cup flaxseed meal (I like Bob's Red Mill organic.)
1 teaspoon baking soda 1 teaspoon baking powder

Fill pan with 1/4 cup of batter per muffin and bake for about 25 minutes. Be careful not to over bake. Cool in tin for 5 minutes then transfer to a rack to finish cooling, but they are fantastic warm. Devour!

NutritionData is a fantastic resource for nutrition geeks, which I proudly consider myself these days. I entered all the ingredients to get a nutrition profile for these muffins. Here's what you get in one muffin...

fat~2 grams
carbohydrate~22 grams
sodium~102 mg
sugar~10 grams
fiber~3 grams
protein~4 grams

I think I may try them with grated orange rind next time I make them. I hope you'll try them, two of these delightful muffins with a cup of tea would be a perfect weekday on-the-go breakfast or as an addition to eggs and turkey bacon with coffee on Sunday morning.

1 comment:

  1. Oh my - I just love your blog and the title, and your picture! Too funny! Thanks for sharing!
    PS - Check out my blog (I've got a cookie giveaway and 3 others...from one foodie to another!)