Healthy breakfast muffins

I've never been much of a morning person, so I begrudgingly drag myself out of bed each morning with just enough time to get ready and out the door. Muffins are a great grab-and-go breakfast, except when they're packed with sugar and fat - and most muffins are. I did a little searching online, and discovered this recipe. With a little tweaking, I now have a great go-to muffin recipe - no butter or sugar required. 

Healthy breakfast muffins (adapted from Confessions of a Bright-eyed Baker)

Makes 12 muffins

Ingredients

3 cups of whole wheat flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

2 cups very ripe bananas (~4 bananas)

Juice and zest from 1 large lemon

1 teaspoon vanilla

1 teaspoon honey (optional)

1 1/2 cups yogurt

2 cups of fruit (pick your favourite)

Directions

Mix your dry ingredients together first. In a separate bowl, whisk together your eggs through yogurt (I did it by hand, but you could use a stand mixer if you have one). The original recipe has somewhat complicated instructions for combining your wet and dry ingredients; I added one to the other all at once, whisked until combined, then mixed in my fruit (chopped cranberries). It turned out just fine.

Bake in a greased, 12-cup muffin tin at 375 degrees for 25-30 minutes. Allow to cool in the pan for 10 minutes before transferring to a cooling rack. Oh, and as the original recipe notes, your muffin tins will be very full when you put them in the oven, and that's OK.

If you're used to a sweet muffin, these aren't that (but they are delicious). For a sweeter flavour, you could try using a sweeter yogurt - like a low-fat vanilla (just watch the sugar content!) - or add a teaspoon of honey. You could also switch up the cranberries for a sweeter fruit, like blueberries or strawberries.

We've been eating these all week - you can freeze them too - and I can't wait to make them again, this time with blueberries.