Wake Up!: Sunrise Muffins

Are you a morning person?  If so, I applaud you.  I. Am. Not.  Well, ok I do love the calm of early morning when the grass is dewy, air is still, and coffee is brewing.  But I also LOVE sleeping in.   Alas, the two do not go together.

So for the days I just can’t get myself to throw off my covers and start the day, I need a breakfast that I can grab and go.  Preferably something that will go well with the flavor of Starbucks coffee.  (Yes, also addicted to Starbucks….I’m a gold card holder….It’s not something I’m particularly proud to say)

These muffins are fantastic.  They have a bright, clean flavor that is slightly sweet and satisfying without being loaded with sugar and calories.  They’re also the result of my “reduce the fat” experiment using mashed banana in place of butter.  A little orange zest, a little pineapple, and banana.  Yum, yum, yum!  Paired with coffee…. lots of coffee.  Or something non-caffeinated if you’re into that sort of thing.

Oh! And I totally forgot to take pictures of the finished product so you will be surprised. 🙂  When they’re done, they look like, well, muffins. Surprise! ha! Kidding….but here is a picture of some of the ingredients just so this post isn’t all boring.

Sunrise Muffins

Inspiration came from this recipe on JoyofBaking.com

Makes 13 muffins

  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • slightly less than 3/4 tsp baking soda
  • 1/4 cup butter, softened
  • 2/3 cup sugar
  • 1/4 cup mashed ripe banana
  • 2 egg whites
  • 3/4 cup fat free vanilla Greek yogurt (I used Dannon’s Light ‘n Fit Greek)
  • 2 tsp orange zest
  • 1 Tbsp orange juice (from the orange you zested)
  • 8 oz crushed pineapple, drained

Preheat oven to 350 F.   Line muffin tins with paper baking liners.

In a medium mixing bowl, combine flour, salt, and baking soda.

In a large mixing bowl, cream butter and sugar together using an electric mixer.  Add mashed banana and beat well. Add egg whites and beat until combined.

Add yogurt, zest, orange juice, and drained pineapple into mixture.  Beat until well incorporated, scraping the sides of the bowl often.

Add dry ingredients, hand mixing with a spoon just until incorporated.

Portion the batter into lined muffin tins, filling each cup 3/4 full.

Bake 20-25 minutes or until they are slightly golden and spring back to the touch.

Estimated nutrition information (per muffin):  150 Calories, 3.6 g Fat, 26.3 g Carbs, 0.9 g Fiber, 12 g Sugar, 2.9 g Protein

Have a blessed day!

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