These tasty breakfast muffins are flavorful and filled with fiber from whole-wheat flour, oats, prunes, raisins and carrots. Baked with Greek yogurt and applesauce in place of oil or butter, they are lower in fat than many muffins.
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- 1¾ cup white whole-wheat flour
- ¾ cup packed brown sugar
- ½ cup quick oats
- ½ cup golden raisins
- ½ cup finely shredded carrots
- ½ cup prunes, chopped and lightly dusted with flour
- ½ cup pecan pieces
- 1 tablespoon cinnamon
- 2 teaspoons baking soda
- 1 teaspoon ground cardamom
- ½ teaspoon salt
- 3 large eggs
- ⅔ cup plain, whole milk Greek yogurt
- ½ cup unsweetened applesauce
- 1 tablespoon freshly grated ginger
- 1 teaspoon vanilla extract
- Preheat oven to 350˚F and grease a muffin pan.
- In a large bowl, combine flour, brown sugar and oats. Whisk together and break up any clumps of brown sugar.
- Whisk together and break up any clumps of brown sugar. Add raisins, shredded carrots, prunes, pecan pieces, cinnamon, baking soda, ground cardamom and salt to the flour mixture. Make a well in the center of the mixture.
- In a separate bowl, whisk together eggs, Greek yogurt, applesauce, ginger and vanilla extract. Pour the wet ingredients into the well of the dry ingredients, and mix with a large spoon until just combined. Do not overmix.
- Spoon batter into the muffin pan, filling each cup almost to the top. Bake for 15 to 17 minutes or until a toothpick comes out clean. Allow muffins to cool for 5 minutes, then remove from the pan and place on a cooling rack. Store in an airtight container for up to 3 days. Serves 12.
Serving size: 1 muffin
Calories: 240; Total fat: 6g; Saturated fat: 1g; Cholesterol: 48mg; Sodium: 337mg; Carbohydrates: 43g; Fiber: 4g; Sugars: 19g; Protein: 7g; Potassium: 272mg; Phosphorus: 165mg