I want something low in fat, minimally sweetened and with a fair claim on actually being somewhat healthy. All I can find around here are cupcakes dressed up as breakfast for the overworked. It’s not hard to add fat and sugar to muffins but you have to start with a good foundation first. A touch of honey butter can perk up most anything and I can always modify the recipe with nuts or dried fruits.
Do you have a good recipe you’re willing to share?
From the all-bran box, I made these a few decades ago and they were pretty good.
Wonderful link eulalia, many thanks for sharing. I’ve been looking for a good, basic recipe for a while now but most seem to have three to four times the amount of sugar and fat in them compared to this one. Obviously that will result in this muffin having a dramatically coarser and less tender crumb but that’s exactly what I want.
These have fruit in them, but as Deb says they are more breakfast than cake. I made them last year and thought they were great hot out of the oven, but they did not keep well.
That link looks pretty good, many thanks for sharing. I tend not to be a fan of fresh or frozen berries in my muffins. Probably 90% of the time I’ll used either dried cranberries or a mashed up banana but I will experiment with these. I’m curious as to why you think they didn’t keep very well? Did they just go stale that fast or was something else happening?
As a side note, with the caveat that that Smitten Kitchen lady always dramatically underspices everything, I’ve yet to make a single recipe from her blog that wasn’t excellent. (Just…when you try her recipe the first time and think “This would be better if I added 4x the amount of cinnamon she said to use”, know that you’re in good company. 
)
I think it was the fruit. The muffins got soggier over time.
I’ve noticed that before with other muffins so I’ll buy that. It’s part of the reason why I prefer not to add too much fruit to my muffins. It’s also true that I’d rather smear just a touch of good jam on a plain muffin. That way I can may one batch of muffins, put out an assortment of spreads and keep everyone happy.
I noticed that this recipe seemed rather underspiced. I’ll probably do it once exactly as written but it’s crying out for a tablespoon of finely chopped candied ginger and to replace the white sugar with molasses. In much of my baking I tend to replace the vanilla specified with a good spiced rum (Captain Morgan Tattoo - a little for the batter and a little more for the cook)
Here’s a recipe she has for a killer-good carrot/avocado salad.
This uses a whopping 1/4 tsp of cumin and a 1/2 lemon for a pound of carrots. You need at minimum a full lemon and a full teaspoon of cumin (plus lots more salt, pepper, etc)
That said, it’s incredibly good and not something I’d have come up with on my own. Just don’t be timid about increasing the spices by a lot. 