Delicious Breakfast Muffins

I enjoy mornings, but like everyone else - sometimes I'm running a little late. I had wanted to try and create a nice breakfast muffin, so that I could eat it while walking to work. It had to be very hearty and filling - and delicious of course. I ended up adapting a recipe from Women's Health magazine, their Papaya and Pineapple Muffins. I didn't change much...but enough for me :) (My changes will be in bold).
Ingredients:

• 1 1/2 C whole-wheat flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 2 tsp cinnamon
• 1/2 C crushed pineapple, drained
• 1 C cubed papaya
• 1/3 C yogurt
• 1 egg, beaten
• 2 tbsp canola oil (I used olive oil)
• 1/4 C sugar (I used honey)
• 1/4 C agave syrup (I couldn't find this, so I just omitted it and used more crushed pineapple and yogurt)
• 1/4 C walnuts (I used more - just whatever I had left in my cupboards)
• 1/2 C dried cranberries (I used 3/4c. and then sprinkled more on top)
• One banana cubed
• 3 Tbsp of ground flaxseed

Generally, I just used more of the 'good-stuff' hehe.

(from women's health mag:)
Instructions:

1.

Preheat oven to 375 degrees F.

2.

In a large bowl, whisk together flour, baking powder, baking soda, and cinnamon.

3.

In a food processor or blender, puree pineapple, papaya, and yogurt. Mix in egg, oil, sugar, and syrup.

4.

Combine pineapple and flour mixtures; fold in walnuts and cranberries.

5.

Spoon batter into paper-lined muffin cups. Bake for 20 to 22 minutes or until tops spring back when lightly touched. Cool on a wire rack. Makes 12.

And ta-da! delicious morning muffins!