Healthy Harvest Breakfast Muffins

Amy Alusa

By
@amyalulsa

When I came across this recipe; I was torn between really wanting a healthy but good tasting muffin--and of course my other main consideration: work. Well, this one is a little more involved; but really worth it. Check it out, you may very well agree with me! If you're only going to have a muffin for breakfast, wouldn't this be a great one?!!


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Comments:

Serves:

15

Prep:

15 Min

Cook:

20 Min

Ingredients

1 c
whole wheat flour
1 1/4 c
oatmeal (or other whole grain)
1/4 c
brown sugar
2 1/2 tsp
baking powder
1/2 tsp
sea salt
1 tsp
ground cinnamon
1/2 tsp
nutmeg
1 tsp
ginger (fresh or powdered)
2 c
ripe bananas, mashed (about 4 medium)
2/3 c
applesauce
1/3 c
carrot
1 large
egg
2 Tbsp
butter, melted
1/3 c
brown sugar
1/2 tsp
ground cinnamon
1/2 tsp
ground nutmeg
1/2 c
raisins

Directions Step-By-Step

1
Preheat oven to 375.
Line muffin pan with cups, if desired. Spray pan or liners with vegetable spray. Spraying the paper liners a bit, makes it easier to pull off the paper without taking the whole muffin with it!
2
Combine first 8 ingredients in a large mixing bowl. Stir until well blended.
3
In a separate smaller bowl combine next 5 ingredients (bananas - butter), stir until well blended.
4
In another separate small bowl, combine next 6 ingredients (almonds - nutmeg) for muffin topping.
5
Add banana mixture to the flour mixture along with the raisins, if you desire.
6
STIR JUST UNTIL MOISTENED. Do not over stir.
7
Fill muffin cups 2/3 way full.
8
Press enough of the brown sugar-nut topping into each muffin to cover the top, and to your taste. About 2 Tbsp. per muffin.
9
Bake at 375 degrees for about 20 minutes, until the muffin springs back when lightly touched.
10
Makes 16 small muffins, or 8 giant-sized muffins.

About this Recipe

Course/Dish: Muffins