Morning Glory Muffins

Dear future me,

Remember that New Year's resolution you made [insert number of months ago] that you would get up at 5:30 every morning and roll in to work by 7am? That you would have a nice, sit-down breakfast of hot oatmeal and coffee?

So much for that, eh? Much easier to stay up an extra bit to make these babies and chow down on them on the bus to the clinic.

These were inspired by some incredible muffins I had at Ocracoke Coffee Company on my bike tour a few months ago. They're chock-full of healthy, wonderful goodness: mashed banana, shredded carrots, raisins, dried pineapple, Greek yogurt, oats, and toasted pecans. They make me want to get out my bike and pedal to work, even in the snow. 

Well... almost.

Mix the dry together...

And the mashed banana and yogurt...

Now for the fun part! Raisins! Pecans! Pineapple!

And extra oats on top!

(Pretty polka-dot muffin liners don't hurt in the morning, either!)

So, future self? What are you waiting for? Make a batch of these, and then sleep in!


Morning Glory Muffins

Adapted from All Recipes and Cooking Light

1 1/2 cups whole wheat flour
1 cup regular oats
3/4 cups packed brown sugar
2 tsp baking soda
1/4 tsp salt
1 cup plain fat-free Greek yogurt
2 bananas, mashed
1 large egg
1 cup raisins
1/2 cup pecans, chopped
1/4 cup dried pineapple, chopped
1 cup carrots, shredded
1 tsp vanilla extract

Preheat oven to 350F. Place 18 liners in muffin tins.

Combine dry ingredients together in a bowl. Set aside.

Mix together yogurt, banana, egg, and vanilla extract. Slowly add dry ingredients and mix well. Fold in carrots, dried fruit, and pecans.

Scoop batter evenly among muffin cups (filling 2/3 of the way filled). Bake 15 minutes. Allow to cool. Eat.