Healthy Harvest Breakfast Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Yummy muffins pack a nutritious punch in the morning, great for a healthy grab-n-go breakfast. You can alter this recipe any way you like and with what you have on hand, very versatile. I started with Banana Oat Muffins from Kathy-Lynn and tweaked it so much it turned into something else. Recipe includes a brown sugar & nut topping. I used almonds and walnuts, but any kind of nut would be good with this. Ingredients:
1 cup whole wheat flour |
1 1/4 cups oatmeal (whole grain) |
1/4 cup brown sugar |
2 1/2 teaspoons baking powder |
1/2 teaspoon sea salt |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1 teaspoon ginger (fresh or powdered) |
2 cups bananas, ripe & mashed (about 4 medium) |
2/3 cup applesauce |
1/3 cup carrot, shredded |
1 large egg |
2 tablespoons butter (melted) |
1/2 cup slivered almonds |
1/2 cup walnut pieces |
2 tablespoons butter (melted) |
1/3 cup brown sugar |
1/2 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/2 cup raisins (optional) |
Directions:
1. Preheat oven to 375.
2. Line muffin pan with cups, if desired.
3. Squirt each cup with non-stick cooking spray.
4. Combine first 8 ingredients in a large mixing bowl. Stir until well blended.
5. In a separate smaller bowl combine next 5 ingredients (bananas - butter), stir until well blended.
6. In another separate small bowl, combine next 6 ingredients (almonds - nutmeg) for muffin topping.
7. Add banana mixture to the flour mixture along with the raisins, if you desire.
8. STIR JUST UNTIL MOISTENED. Do not over stir.
9. Fill muffin cups 2/3 way full.
10. Press enough of the brown sugar-nut topping into each muffin to cover the top, and to your taste. About 2 Tbsp per muffin.
11. Bake at 375 for about 20 minutes, until the muffin springs back when lightly touched.
12. Makes 16 small muffins, or 8 giant-sized muffins.
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