These are from Everyday Food magazine, one of my favorites if you haven’t noticed. Believe it or not, I made them even healthier than the original recipe. They are very tasty and go great with my fried eggs and coffee. Also, despite the name of the recipe, they are delicious any time of the day.
Healthy Morning Muffins
adapted from Everyday Food magazine
1 1/4 cups whole wheat flour (you can use all purpose–it was in the original recipe)
1/2 cup packed brown sugar
2-3 Tbsp ground flax seed
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp fresh ground nutmeg
1/2 tsp course salt
1 cup old-fashioned rolled oats
1/2 cup raisins
3 Tbsp canola oil (original recipe called for extra-virgin olive oil, but why waste its deliciousness in something like this?)
1 large egg
1/3 cup skim milk
4 medium carrots, shredded (use your food processor!)
1 medium ripe banana, mashed
1) Preheat oven to 400*. Coat a 12 cup muffin pan with cooking spray. In a large bowl, whisk together flour, brown sugar, ground flax seed, baking soda, baking powder, nutmeg and salt until there are no lumps. Stir in oats and raisins. Add oil, egg, milk, carrots and mashed banana and stir until blended.
2) Fill each muffin cup with 1/4 cup batter. Bake until a toothpick inserted in center of muffin comes out clean, 20-25 minutes. Serve muffins warm or at room temperature. (To store, keep in an airtight container up to three days).
Please excuse my messy counter….
Verdict: I’ve made these before. I like them a lot and it is nice to know that you’re eating something that is pretty healthy.
Husband’s take: He eats them. He’s not buying me flowers or anything for making these muffins, but he eats them, willingly.
Changes I would make: None. I added the whole wheat flour and the flax and would do it again.
Difficulty: Very easy.