morning glory muffins

When I’m looking forward to a homemade breakfast, the buzzing of my daily alarm is much less irritating. These morning glory muffins include all the components of a great muffin – a moist crumb, texture from oats and chopped dried fruit, and plenty of flavor. Whip up a batch this weekend so you’ll have a muffin or two on hand for Monday’s breakfast. Your week will be off to a scrumptious start!

Morning Glory Muffins
Adapted from Cooking Light
1 cup whole-wheat flour
1/2 cup flour
1 cup regular oats
3/4 cup packed brown sugar
2 tsp baking soda
1/4 tsp salt
1 cup plain fat-free yogurt
1 cup mashed ripe banana (about 2)
1 large egg
1 tsp vanilla
1 cup chopped dried apricots
1/2 cup chopped dried cherries
2 tsp turbinado sugar

Preheat oven to 350°F and line a 12-cup standard muffin pan with baking cups; coat baking cups with cooking spray.

Whisk together flours, oats, brown sugar, baking soda, and salt in a large bowl. Make a well in center of mixture. Combine yogurt, banana, egg, and vanilla in a medium bowl, stirring with a whisk; add to flour mixture and stir just until combined. Fold in apricots and cherries.

Pour a scant 1/4 cup batter into each baking cup and sprinkle evenly with turbinado sugar. Bake for about 20 minutes, until the muffins spring back when touched lightly in center. Remove from pan immediately and cool on a wire rack. Cooled muffins can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Yield – 18 muffins (serving size: 1 muffin)
Calories – 150
Carbs – 32

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