Morning Sunshine Muffins

Breakfast, Snacks.
Make your hosts glad they invited you to visit. Present them these special muffins in a napkin-lined basket. 

Morning Sunshine Muffins


Quantity Ingredients
1-1/2 cups each all purpose and whole wheat flours
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
1/2 tsp ground ginger
1/4 tsp salt
2 eggs
1 cup packed brown sugar
1 cup very ripe, mashed bananas
2/3 cup plain yogurt
1/3 cup vegetable oil
2 cups grated carrots
1 cup chopped dates or raisins
1/2 cup chopped toasted pecans
12 pecan halves


1. Grease 12 muffin cups or line with large paper liners; set aside. 2. In large bowl, whisk together all-purpose and whole wheat flours, baking powder, cinnamon, baking soda, ginger and salt. 3. 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. 4. 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.

Makes 12 muffins

Nutritional information  Per Muffin: about 361 cal, 7 g pro, 12 g total fat (1 g sat. fat), 60 g carb, 5 g fibre, 37 mg chol, 226 mg sodium. % RDI: 8% calcium, 17% iron, 44% vit A, 3% vit C, 15% folate. 

Source: The Canadian Living Test Kitchen. For more delicious Tested Till Perfect recipes, visit