Morning Glory

I tried a new muffin recipe for a faculty event this morning, and really liked the result!  I feel like you could alter it in any number of ways to suit your family's tastes.  They also seem to be the kind of breakfast treat that would energize you longer than a God-forsaken pastry, which always tempts me [shakes fist at pastries everywhere]! 

So good morning, and good, healthful eating to you and yours.  Just ignore the croissants and cinnamon swirl coffeecake on either side of the muffins...

Morning Glory Muffins

Ingredients

    1 1/2 cup white whole wheat flour

    1 cup regular oats

    1/2 cup packed brown sugar

    2 teaspoons baking soda

    1/4 teaspoon salt

    1 teaspoon cinnamon

    1 cup Greek yogurt

    1 cup mashed ripe banana (about 2)

    1 large egg

    1/2 cup crushed pineapple, drained

    1 cup raisins

    1/2 cup sliced almonds

    1/2 cup coconut

   

Preparation

Preheat oven to 350° and coat muffin tin with cooking spray. Lightly spoon flour into dry measuring cups and level with a knife. Combine flour, oats, brown sugar, baking soda, salt, and cinnamon in a large bowl; stir with a whisk. Make a well in center of mixture. Combine yogurt, banana, egg, and pineapple; add to flour mixture, stirring just until moist. Fold in raisins, almonds, and coconut. Spoon batter into prepared muffin cups. Bake at 350° for 15-20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

Adapted from this recipe.