Morning Glory Muffins with A Honey Yogurt Drizzle

Ingredients

• FOR THE MUFFINS:
• 2 cups Whole Wheat Pastry Flour
• 1 teaspoon Baking Powder
• ¼ teaspoons Sea Salt
• ½ teaspoons Cinnamon
• 1 whole Egg
• ⅓ cups Honey
• ⅓ cups Nonfat Milk
• ¼ cups Nonfat Vanilla Greek Yogurt
• 2 teaspoons Vanilla
• 1 whole Banana, Mashed
• ¾ cups Carrots, Grated
• ¾ cups Zucchini, Grated
• ⅓ cups Almonds, Chopped (or Other Nuts Of Your Liking), Divided
• FOR THE YOGURT DRIZZLE:
• 1 cup Nonfat Vanilla Greek Yogurt
• ¼ cups Nonfat Milk
• 1 teaspoon Vanilla
• ¼ cups Honey

Preparation Instructions

Preheat oven to 350ºF. Spray a jumbo muffin tin with cooking spray or set in muffin liners.

In a medium bowl, combine flour, baking powder, salt, and cinnamon. Mix.

In a mixer fitted with a paddle attachment, combine egg and honey until well mixed. Add in milk, yogurt, and vanilla. Mix well. Add in banana, carrots, and zucchini. Fold in dry ingredients and combine until well mixed. Lastly, add in 1/4 cup almond pieces, reserving the rest to sprinkle on the muffin tops. Mix.

Fill muffin tin with batter. Drop a few tablespoons of the remaining almonds on each muffin top.

Bake for 30 minutes or until a toothpick inserted comes out clean.

Meanwhile, make the yogurt drizzle. Simply combine yogurt, milk, vanilla, and honey. Stir well and keep cool until ready to use. Once muffins have cooled, about 10 minutes, drizzle or douse the warm muffin with yogurt sauce.

Enjoy!

Note: You may also use a standard muffin tin. Just adjust cooking time to about 18-22 minutes until an inserted toothpick comes out clean.

Recipe adapted from Cooking Light.