Healthy Good Morning Muffins
"I got this out of a newspaper health supplement, it's a recipe by a nutrition adviser. I've tried them myself and they make a great alternative breakfast, especially warmed up with a little butter. If you like a bit of sweetness use sweetened coconut or you can soak your raisins in apple juice overnight."
photo by -Sylvie-
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
12
ingredients
- 1 1⁄2 cups whole wheat flour
- 1⁄2 cup oatmeal
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 2 medium carrots, grated
- 1⁄2 cup raisins
- 1⁄2 cup walnuts, chopped
- 1⁄2 cup desiccated coconut (preferably unsweetened to keep it healthy)
- 1 medium apple, 1/2 grated & 1/2 chopped into small chunks
- 1⁄2 cup yoghurt
- 1 banana, mashed
- 1 teaspoon baking soda
- 3 eggs, beaten
- 1⁄2 cup butter, melted
- 3 teaspoons vanilla essence
directions
- Preheat oven to 180°C/350°F/Gas 4.
- In a mixing bowl combine wholemeal flour, oatmeal, baking powder, cinnamon, grated carrots, raisins, chopped walnuts, coconut and the grated apple.
- In a second bowl mix the yoghurt, banana and baking soda, once combined add the eggs, melted butter and vanilla essence.
- Blend well and then stir into the flour mixture until the two are combined.
- Don't overbeat.
- Bake in muffin tins for approx 20 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I left out the coconut and the butter (added a little more banana and flax). They were really tasty! -
Even though I had to leave out the walnuts because poor, this was still an interesting combination of all things healthful. Like many other have noted, it's a little lacking in sweetness. But that doesn't necessarily make these muffins "healthy". It was a bit too heavy on the fat with so much butter and yogurt in my opinion. If I make something like this again, I might also add more spices, more like for a carrot cake. Overall, this recipe was interesting but not the best. Might tweak it and repeat though. :)
-
I have been making these, or a variation of these, for years now. Thanks so much. I upped the oatmeal amount and lowered the flour amount, have added sunflower seeds and more raisins, have made with oil instead of butter, and also tried with 2 eggs... A great base recipe in my opinion. Thanks again! -
Not quite sweet enough for me. I thought using vanilla low-fat yogurt would be enough and of course the added raisins and apples..but it wasn't. I did add a few t's of flax seed as well and left out the coconut. (there was my mistake for added sweetness - duh). Over all a nice healthy muffin for anytime. Made for Nuffin But Muffin Tag in KK's forum.
-
These muffins made a great breakfast. Admittedly, I did add 2 tbsp of brown sugar because I was afraid of making these without any at all but next time I will leave it out. To make them even healthier, I replaced half of the butter with canola oil. Otherwise, I did everything as directed.
see 5 more reviews
Tweaks
-
For the range of nutritional benefits as well as complex flavors and textures, this is an excellent recipe. As an accomplished baker I reviewed it before making it and saw that it needed these tweaks: 1. more sweetener - but a healthy one. I love 'Ideal', a xylitol and maltodextrin combo that tastes very much like sugar, with a light texture that dissolves quicker and bakes very well, but is not harmful (your body makes some xylitol every day). My 'go-to' sugar replacement for years. One or two Tbsp. should do, as you prefer, or less if you use a sweetened yogurt. 2. less fat. I recommend adding no butter to the mix (since most diners are likely to butter the warm muffin anyway), but instead adding a combination of coconut oil (always organic, extra virgin, cold-pressed) and well-mashed avocado. THIS type of coconut oil has a faint coconut flavor and faint sweetness appropriate for sweetened baked goods, especially one with coconut already in it, but is THE healthiest and most beneficial oil available for cooking. It is practically a super-food that is SO essential for humans that many take it as a daily supplement. Do a web search of organic, extra virgin, cold-pressed coconut oil, benefits of - you'll be amazed. Mashed (until very smooth) avocado is so mild that it won't flavor the muffins. And 'activebeat.com' says that "mashed avocado is the perfect emulsifier in batches of muffins, cookies, cakes, and pie crusts. Not only does avocado have the same consistency of a dollop of butter; [but] you use it just as you would butter in any recipe. Plus, it’s not only great for ensuring less calories and healthier fats in your baking; it’s great for those with dairy allergies and intolerances." So replace half the butter with equal measure of avocado, and the other half with equal coconut oil. This should allow for the inclusion of the yogurt (even sweetened vanilla) without any worries. Now, I'm gonna follow my advice and make these muffins this way. Then I'll get back to you with an honest review.
-
I have been making these, or a variation of these, for years now. Thanks so much. I upped the oatmeal amount and lowered the flour amount, have added sunflower seeds and more raisins, have made with oil instead of butter, and also tried with 2 eggs... A great base recipe in my opinion. Thanks again!
-
These muffins made a great breakfast. Admittedly, I did add 2 tbsp of brown sugar because I was afraid of making these without any at all but next time I will leave it out. To make them even healthier, I replaced half of the butter with canola oil. Otherwise, I did everything as directed.
RECIPE SUBMITTED BY
-Sylvie-
Dewsbury, West Yorkshire
Hi, I'm 31 and cooking and living in England. I was born in Germany and that's where I grew up and lived until I came to the UK to go to University in 1998.
I never went back to live in Germany, even though all my family is still there.
