My children’s eyes light up when they discover that pumpkin muffins are for breakfast. They absolutely love them. And yes, they are pretty tasty- moist, slightly sweet, and hinting with flavors like cinnamon, ginger and cloves- classic pumpkin companions!
I posted my original recipe for these favorite Pumpkin Muffins of ours a while back. Since then, however, I have cleaned them up a bit by drastically reducing the sugar (originally 3/4 cup white sugar – now down to 1/4 cup of pure maple syrup) and using healthier “oils and fats”- real butter and coconut oil- instead of canola oil. The kids can’t tell the difference, and I am much happier. The muffins taste just as delicious, if not better!
If you haven’t already noticed, I make muffins often for breakfast around here. Pumpkin, Bran, Oatmeal, Blueberry– there’s so many options! In fact, I’ve also already shared another banana muffin recipe with you- a plain and simple version that is my usual go-to banana muffin. However, this time when the bananas ripened quicker than we could eat them, I wanted to do something a little more healthy. Muffins are good for that. You can include healthier ingredients and make subtle changes that are hardly noticeable.
So, these banana muffins are made with oatmeal for fiber, all white wheat flour in place of white, half yogurt in place of all butter, and sweetened with honey instead of sugar. They were moist and sweet and tasted delicious. (Oh- and I did add chocolate chips- not a ton, but my children think the entire purpose of muffins is to be able to have chocolate at breakfast! So, I don’t mind adding just enough to satisfy so that they will also eat the other healthier parts of the muffin!)
Everyone should have a good, basic bran muffin recipe. Here is one I made recently to go along with dinner. (though they would be a good breakfast choice, as well.)
These little muffins are made with wheat bran– the real stuff- not bran cereal, giving them a lot of nutritional value. Bran is a great source of fiber, potassium, and phosphorous.
Instead of sugar, the muffins get their sweetness from pure maple syrup, which has good nutritional value of its own. The maple flavor does not really taste very strong in the muffin itself, but I serve them with a little bowl of melted butter and maple syrup for dipping or drizzling. This really ties the flavors together and gives you that great maple taste. Serve them warm- they’re quite yummy.