morning glory muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
* Flour, white, 1 cup * Flour, whole grain, 2 cup * Oats, 1 cup * Brown Sugar, 1.5 cup, packed * Baking Powder, 2 tsp * Salt, 1 tsp * Yogurt, plain, low fat, 2 cup (8 fl oz) * Banana, fresh, 3 medium (7" to 7-7/8" long) * Egg, fresh, 2 large * Raisins, 0.5 cup, packed * Walnuts, 0.5 cup, chopped * Carrots, raw, 1 cup, grated
Preheat oven to 350°.
Place 24 muffin cups liners in muffin cups; coat liners with cooking spray.
Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 4 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of mixture. Mash the bananas, then combine with yogurt and egg; add to flour mixture, stirring just until moist. Fold in raisins, walnuts, and grated carrot. Spoon batter into prepared muffin cups. Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.
Number of Servings: 24
Recipe submitted by SparkPeople user DRB5788.
Place 24 muffin cups liners in muffin cups; coat liners with cooking spray.
Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 4 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of mixture. Mash the bananas, then combine with yogurt and egg; add to flour mixture, stirring just until moist. Fold in raisins, walnuts, and grated carrot. Spoon batter into prepared muffin cups. Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.
Number of Servings: 24
Recipe submitted by SparkPeople user DRB5788.
Nutritional Info Amount Per Serving
- Calories: 191.2
- Total Fat: 3.1 g
- Cholesterol: 18.9 mg
- Sodium: 166.9 mg
- Total Carbs: 37.5 g
- Dietary Fiber: 2.8 g
- Protein: 5.3 g