I recently read a cute quotation:
"A muffin is just a clever way to eat cake for breakfast."
I recently made pumpkin muffins that (I think) can be justifiably deemed healthy. Or mostly so.
Each muffin contains about 160 calories. I wanted a muffin that tasted healthy (not super-sweet!) but not gross (tasteless & cardboard-y). They're dense and moist and flavorful! Yay, success!
Each muffin contains just about 2 teaspoons of sugar. I don't think they taste overly sweet, though next time I will try swapping out some of the brown sugar for natural sweeteners.
(I added nuts to half of the recipe; calculations do not include nuts.)
Healthy Pumpkin Muffins
2-1/3 c. flour
3/4 c. ground flaxseed
2/3 c. oats
2 t. powder
1 T. pumpkin pie spice
1 c. brown sugar
1 can (15 oz.) pumpkin
1 c. plain yogurt
1/2 c. oil
Preheat oven to 350 degrees. In a large bowl, mix the dry ingredients together. In a smaller bowl, mix the wet ingredients. Add the pumpkin mixture to the dry ingredients and mix well. Fill greased muffin tins 3/4 full. Bake about 30 minutes or until muffins test done. Makes 2 dozen muffins.