Ginger-Prune Muffins

Ginger-Prune Muffins

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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Developed by Karman Meyer, RD, LDN

Ingredients

• 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

Directions

1. Preheat oven to 350˚F and grease a muffin pan.
2. In a large bowl, combine flour, brown sugar and oats. Whisk together and break up any clumps of brown sugar.
3. 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.
4. 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.
5. 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.

Nutrition Information

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