"Healthy, hearty breakfast muffins. These have a lightly sweet flavor and lots of wholesome ingredients to get your day started. Moist, chewy, and not overly dense. Easily customizable! You can use any flavor of yogurt, but I prefer plain Greek yogurt. Customize with your favorite nuts or seeds, zucchini or squash, cooked sweet potato, raisins or cranberries, etc. Enjoy!" — KatieTries2Cook
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whole wheat flour
1 1/2 teaspoons
packed brown sugar
Before using the oats in this recipe, I ran them through the food processor to get a finer consistancy. I also did not have dried cherries, I substituted Craisins. I got twelve biggish muffins out of one recipe. Baked at 350*, they were done at a little over 22 minutes. These were VERY good, perfectly sweet, moist and slightly chewy and packed with all kinds of yummy goodies. The whole family loved them. DELICIOUS.
I really, really enjoyed these healthy muffins, so did my almost 2 year old daughter and my husband. They were delicious and moist. We are striving to reduce processed foods and this was a perfect addition to our meal plans. I almost exactly followed the recipe. I substituted coconut oil for the vegetable oil (1/2 cup for 1/2 cup) and didn't add the pecans because I didn't have any on hand and I wasn't sure if my daughter would eat them anyway. My yogurt was Greek yogurt. My only regret is not doubling this batch. I felt great about letting my daughter eat these for dinner because of all the veggies and fruit. These muffins barely rise, so fill your muffin tins completely.
I used soy milk instead of yogurt, spelt flour instead of whole wheat, and raisins instead of cherries. I replaced the brown sugar with half the amount of honey, and found that these were VERY sweet muffins. I love the color, texture and taste of these moist muffins! When I make them again, I will plan of freezing some, as I'm sure they will freeze well! Thanks for the recipe.
I substituted a shredded apple (with peel) for the zucchini and used honey flavoured Greek yogurt. These were delicious and even got top marks from my picky husband. This recipe excites me because I can have a lot of fun with substitutions and experiment with flavours. I will definitely make this again and again! Thank you for posting.
Probably the best muffin recipe that I have made. Super moist.
Moist and delicious! I substituted half the oil with apple sauce and 1/4 cup Splenda for the brown sugar. I will make these again!
Great muffins! Very moist and dense. I added a little vanilla and used Craisins instead of dried cherries, but other than that didn't change anything. I cooked mine for the full 22 minutes to bake - and maybe could have used a few more.
* Percent Daily Values are based on a 2,000 calorie diet.
Hearty Breakfast Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 91
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