breakfast muffins- moist and nutritious

Name: Breakfast Muffins- Moist and Nutritious
Prep time: 10 min
Cook time: 20 min
Yield: 12
Cuisine: American
Ingredients: 12 muffin papers or-- nonstick cooking spray; 1 cup(s) all-purpose flour (spooned and leveled); 1/4 cup(s) toasted wheat germ; 1/2 cup(s) packed dark-brown sugar; 1/2 teaspoon(s) baking soda; 1/2 teaspoon(s) baking powder; 1/4 teaspoon(s) ground nutmeg; 1/4 teaspoon(s) ground cinnamon; 1 cup(s) old-fashioned oats; 1/2 cup(s) raisins; 3 tablespoon(s) extra-virgin olive oil; 1 large egg; 1/3 cup(s) buttermilk; 4 medium carrots, shredded; 1 medium ripe banana, mashed; 1/2 teaspoon(s) salt

14 Pinches 3 Photos

Pat Morris

Augusta, GA

Updated on Aug 1, 2020

Breakfast of Champions! Well not exactly. I have a lot that I need to accomplish today; but I am a breakfast person-- helps me siege the day! I didn't want to fix or eat a big breakfast this morning; but wanted something sort of nutritious and would hold me until lunch. So I made these Breakfast Muffins--quick, moist, YUMMY and Nutritious! ???? With this muffin; I got some fruit, veggies, buttermilk, oats, egg and spices. Orange juice and Hazelnut coffee rounded out my quick breakfast

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These breakfast muffins are moist and very nutritious; with toasted wheat germ, raisins, oats, carrots, a banana, buttermilk and spices. They will fill you up with healthy and delicious ingredients!

prep time 10 Min

cook time 20 Min

method Bake

yield 12 with one cupcake each

Ingredients

12 muffin papers or-- nonstick cooking spray
1 cup all-purpose flour (spooned and leveled)
1/4 cup toasted wheat germ
1/2 cup packed dark-brown sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 cup old-fashioned oats
1/2 cup raisins
3 tablespoons extra-virgin olive oil
1 large egg
1/3 cup buttermilk
4 medium carrots, shredded
1 medium ripe banana, mashed
1/2 teaspoon salt

How To Make breakfast muffins- moist and nutritious

Step 1

Preheat oven to 400 degrees.

Step 2

Coat a 12-cup muffin pan with cooking spray or line with muffin papers.
Step 3

In a large bowl, whisk together flour, wheat germ, brown sugar, baking soda, baking powder, nutmeg, cinnamon and salt until there are no lumps. Stir in oats and raisins.
Step 4

Add oil, egg, buttermilk, carrots, and banana and stir until blended. Fill each muffin cup with 1/4 cup batter. Bake 20 to 23 minutes; until a toothpick inserted in center of a muffin comes out clean. Serve muffins warm or at room temperature.
Step 5

Enjoy a muffin and juice; along with a cup of coffee or tea---then go out and seize the day!
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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