Morning Sunshine Muffins Morning Sunshine Muffins

Author: Canadian Living

Make your hosts glad they invited you to visit. Present them these special muffins in a napkin-lined basket. Home economist Jennifer MacKenzie recommends you use very ripe bananas.

  • Portion size 12 servings



Grease 12 muffin cups or line with large paper liners; set aside.

In large bowl, whisk together all-purpose and whole wheat flours, baking powder, cinnamon, baking soda, ginger and salt.

In separate bowl, whisk together eggs, sugar, bananas, yogurt and oil; pour over dry ingredients. Sprinkle with carrots, dates and chopped pecans; mix just until dry ingredients are moistened. Spoon into prepared cups until heaping but not spilling over; press pecan half into top of each.

Bake in centre of 375°F (190°C) oven for about 30 minutes or until tester inserted in centre comes out clean. Let cool in pan on rack for 10 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in airtight container for up to 1 day or wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks.)

Nutritional facts <b>Per Muffin:</b> about

  • Sodium 226 mg
  • Protein 7 g
  • Calories 361.0
  • Total fat 12 g
  • Cholesterol 37 mg
  • Saturated fat 1 g
  • Total carbohydrate 60 g


  • Iron 17.0
  • Folate 15.0
  • Calcium 8.0
  • Vitamin A 44.0
  • Vitamin C 3.0
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Baking & Desserts

Morning Sunshine Muffins