I love having a muffin for breakfast. They're quick, easy and delicious! The only downside is, they're usually loaded with sugar and not the healthiest choice. I've tried baking healthy muffins, but most recipes I've tried have poor texture and very little flavor.
This recipe is the best of both worlds-- they are a totally satisfying breakfast and are actually pretty healthy too! These muffins will keep for about 3 days at room temp or up to a week in the refrigerator, so it's a great recipe for meal prep. It's also very adaptable--these muffins can easily be made vegan by swapping in a non-dairy milk of your choice. Raisins or nuts can be omitted or swapped too.
Nutritional Information (per serving, 1 muffin): 213 calories, 13.1g total fat (1.2g saturated fat) 1mg cholesterol, 129mg sodium, 23g total carbohydrate (2g dietary fiber, 15.8g total sugars) 2.6g protein, 14mcg vitamin D (71%) 51mg calcium (4%) 138mg potassium (3%)