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Healthy Breakfast Muffins

As of Thursday my maternity leave is officially over. I’m sad but I’m looking forward to getting back into the working world where I’ll see and interact with adults. With work though comes the need to pack a lunch and in this insane economy, a breakfast too. These muffins are moist, spicy and yummy and let’s not forget: healthy! Wish me luck at work!

Makes 12 muffins

2 Cups whole wheat flour

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

½ tsp salt

¼ tsp ginger

A couple of pinches of nutmeg

1 Over-ripe banana

½ Cup unsweetened applesauce

1/3 Cup buttermilk (1%)

2 (Large) eggs

½ Cup brown sugar (packed)

2 tbsp canola oil

2 tsp vanilla extract

2 ½ Cup shredded carrots (about 4 large carrots)

½ Cup raisins

Preheat your oven to 350.

In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; mix well and set aside.

Using a stand mixer or by hand, mix together the banana, applesauce, buttermilk, eggs, brown sugar, canola oil and vanilla until completely smooth.

Slowly add the flour mixture into the wet ingredients until completely combined and smooth.

Fold in the raisins and then fold in the carrots.

Pour the batter evenly into the muffin tin, lined with muffin liners; I found the batter filled the liner completely.

Bake in the oven for 25 to 28 minutes, until a toothpick comes out clean and dry when inserted into a muffin.

Transfer the muffins to cooling rack.

Notes:

  1. I’m going to try adding some zucchini the next time I make these muffins, I’ll do a carrot-zucchini mixture, sticking to 2 ½ cups.

Breakfast Muffin