Morning Glory Muffins

1-1/2 c whole wheat pastry flour
1/2 c whole wheat flour with germ
1/2 c light brown sugar
1 T ground cinnamon
1 tsp nutmeg
1/2 tsp clove
1/2 tsp ginger
1/4 tsp allspice
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp kosher salt
2 c shredded carrots
1 medium apple, peeled, cored, and diced
dried fruit to equal about 1 to 1-1/4 c (I used 1/4 c each of craisins, raisins, chocolate-covered plum bits; 4 dried apricots; 2 dates); chop all fruit into small bits
chopped nuts to equal 6 T (I used 2 T each of unsalted pumpkin seeds, sunflower seeds, and walnuts)

6 oz fat-free thick (Greek or Icelandic style) yogurt, any flavor
1 egg
2 egg whites
1/2 c unsweetened applesauce
1 T vanilla extract

Topping:
2 T oat brain
2 T quick oats
1 T light brown sugar

Preheat oven to 375F.

Use a nonstick muffin tin, Pam, or muffin liners.

In a small bowl, combine yogurt, applesauce, egg, egg whites, and vanilla.

In a large bowl, combine pastry flour, flour with germ, brown sugar, spices, baking powder, baking soda, salt. Stir in carrots, apple, dried fruits, and nuts until thoroughly coated with flour.

Add wet ingredients to dry and mix just until moistened. You may need to add a little more applesauce to make the batter more wet depending on what kinds of ingredients you added.

In a small bowl, combine topping ingredients.

Spoon into prepared muffin tins until 3/4 to mostly full. Sprinkle tops with topping mixture.

Bake for 15 to 20 minutes or until lightly browned or a toothpick inserted into the center comes out clean. Cool before enjoying.

Serving Size: makes 18 muffins

Number of Servings: 18

Recipe submitted by SparkPeople user SIORANTH.