Inspired by what my professor had to say, I decided to make these morning glory muffins rich in soluble fiber, including carrots, apples, prunes, bananas, and oats. Also, the muffins have insoluble fiber with the addition of spelt flour. With low sugar, low fat, and full of vitamins, minerals, protein, and fiber, these muffins are a great on the go snack or part of a healthy breakfast.
Morning Glory Muffins
Makes 13 muffins
2/3 cup spelt flour
1/3 cup unbleached wheat flour
1 cup quick oats
½ large apple with peel, grated
1 medium carrot with peel, grated
3 black and yellow over-ripe bananas, mashed
½ cup low-fat vanilla yogurt
1/3 cup walnuts, chopped
¼ cup brown sugar (or maple syrup)
1/3 cup dried Italian plums (or any other dried fruit)
1 tsp sea salt
1 tsp baking soda
1 tsp baking powder
1 Tbsp cinnamon
1 tsp ginger
1. Preheat oven to 350 degrees and butter/oil muffin pans and set aside in freezer.
2. Mix together all the dry ingredients (spelt flour, unbleached flour, oats, walnuts, brown sugar, dried plums, sea salt, baking soda, baking powder, cinnamon and ginger) in a large bowl.
3. In a separate bowl mix together the wet ingredients (apple, carrot, bananas, yogurt, and eggs)
4. Fold the wet ingredients into the dry ingredients, until mixed. Do not stir more than needed.
5. Remove the muffin tins from the freezer and fill with the muffin mixture. Bake for 25-30 minutes and test for doneness with a toothpick. If the toothpick comes out clean they are done!
Optional: Sprinkle the tops of muffins prior to baking with a little bit of brown sugar for a crispy sugar top.
ReferencesGropper, S and J. Smith: Advanced Nutrition and Human Metabolism 6th Edition