Morning Glory Muffins from Tosca Reno’s “Eat Clean Cookbook”

Makes 12 muffins.

Dry Ingredients

3/4 cup whole wheat flour
3/4 cup oat bran
1/2 tsp baking soda
1 tsp apple pie spice (1t cinnamon, 1/2t nutmeg, 1/4t allspice, 1/4t cardamom)
1/2 cup Sucanat or rapadura sugar
1/2 tsp sea salt

Wet Ingredients

1 banana, mashed
1/2 cup plain kefir
1 egg white and 1 whole egg, well beaten
2 tbsp unsweetened applesauce
1 tsp vanilla extract
1 carrot, peeled and grated
1/2 cup chopped, pitted dates
1/2 cup chopped nuts (raw is best)

1. Preheat oven to 425F
2. Prepare muffin tins by lining with silicon or paper liners, or by greasing with a good quality olive oil (see ***TIP*** below)
3. Combine all dry ingredients in a large bowl. Mix well.
4. Combine all wet ingredients in a medium sized bowl. Mix well.
5. Pour wet ingredients into dry and mix until just combined. Do not over mix or your muffins will come out flat and rubbery.
6. Spoon batter into muffin cups until 3/4 full. Place in hot oven and bake for 15 to 20 minutes. Remove from oven and let cool on wire cooling rack.

Nutritional value for one muffin:
Calories 187, Protein 7g, Total Fat 5g, Fiber 4g, Sodium 168 mg, Sugar 13g, Carbs 36g

*TIP*

Cooking sprays are convenient, but contains isobutene as an ingredient. Putting a healthy oil, such as extra virgin olive oil inside a spritz bottle is a better way to go convenient and healthy.

***

Apple Pie Spice

Yields 2 tsp

1 tsp ground cinnamon

1/2 tsp numeg

1/4 tsp allspice

1/4 tsp cardamom