Whole Wheat Apple Carrot Muffins

March 4, 2023Recipes3 Comments

Super soft, hearty, and a blank slate for breakfast, these Whole Wheat Apple Carrot Muffins are so convenient to have on hand! They’re not overly sweet, and are best enjoyed either warmed up with some butter on top, with a drizzle of honey or maple syrup, combined with yogurt, or with a smear of your favorite nut butter. Most of the ingredients are likely in your pantry already, plus you get to sneak in some veggies and whole grains…Win-win!

Servings: 12 Muffins

Ingredients:

1 Cup, Packed, Finely Grated Carrots

1 Cup Unsweetened Cinnamon Applesauce

1/3 Cup Unsalted Butter, Melted

2 Eggs

2 Tsp Vanilla Extract

3/4 Cup Light Brown Sugar

1 2/3 Cup White Whole Wheat Flour

1/2 Tsp Ground Nutmeg

1/2 Tsp Ground Saigon Cinnamon

1/4 Tsp Sea Salt

1 Tsp Baking Powder

1/2 Tsp Baking Soda

Directions:

Preheat the oven to 350º

Line the muffin pan with muffins liners

Peel and finely grate the carrots, and set aside

Measure out the apple sauce, and set aside

Melt the butter in a large bowl (such as glass in the microwave)

Add the eggs and vanilla extract to the melted butter and stir until combined

Add the brown sugar and stir again until combined

Stir in the applesauce and carrots, then set the wet ingredients aside

In another medium-sized bowl, whisk together the flour, nutmeg, cinnamon, sea salt, baking powder, and baking soda

Add the dry ingredients into the wet ingredients, and stir together until well combined

Fill the 12 muffin liners to just below the tops

Bake for approximately 23 minutes, or until a toothpick in the center comes out clean

Dig in while they’re warm from the oven, or store them sealed in the refrigerator or freezer after they’ve cooled

[Reheat in the microwave whenever you’re ready for one, and they’ll taste just as good as they did straight from the oven!]

Enjoy!

Ingredient recommendations linked!

Chocolate Chip Cookie Muffins

September 19, 2022September 20, 2022Recipes, SnacksLeave a Comment

If you’ve ever wondered what a chocolate chip cookie in muffin form would taste like (with a few healthy twists!), you’ve come to the right place! When I’m in the mood for baked goods at breakfast or looking for a little something sweet in the afternoon, these pair perfectly with a cup of coffee or tea!

Their texture is denser than a muffin (hence the “cookie” hybrid), and almost bready. They’re not overly sweet, but all of the gooey sweet chocolate chips balance that out! If you’re not able to enjoy them fresh from the oven, definitely warm them up before serving. It’s the best way to enjoy them!

What I love most about some of these “healthier”-for-you ingredients is the taste complexity that they bring. I love the hearty flavor of a whole wheat flour just as I love the intense cocoa taste in dark chocolate. The shredded coconut doesn’t compromise the texture at all, but adds a nice subtle richness to the flavor!

Servings: About 10 Muffins

Ingredients:

1 1/2 Cups White Whole Wheat Flour

1/2 Cup Granulated Sugar

1/2 Teaspoon Sea Salt

2 Teaspoons Baking Powder

1/3 Cup Avocado Oil

1 Egg

1/2 Cup Plain Greek Yogurt (I used nonfat)

2 Tablespoons Honey

Just under 1/4 Cup Cold Water

1/4 Cup Unsweetened Shredded Coconut

1 Cup Dark Chocolate Chips (plus extra for sprinkling on top)

Directions:

Preheat the oven to 400 degrees

Line your muffin tin with liners

Combine all of the dry ingredients (other than the coconut and chocolate) in a large bowl and whisk together with a spoon

Combine all of the wet ingredients (other than the water) separately in a medium bowl and whisk together with a fork until well blended

Pour the wet ingredients into the dry ingredients and blend with a spoon until well combined

The batter will be a bit dry, so add in the water here until the batter becomes more viscous

Add in the chocolate chips and shredded coconut and gently mix in

Spoon the batter into the muffin liners to about 2/3 full, which should fill about 10 liners

Sprinkle a few extra chocolate chips on top of each muffin

Bake on a middle rack of the oven for approximately 12-14 minutes, or until a toothpick comes out clean / (15 can work as well if you prefer browner/more overcooked edges)

Dig in while warm and fresh from the oven (after cooling a few minutes for safety), or let cool completely before storing in a airtight container in the refrigerator

For the best consistency and experience, rewarm them after taking them out of the refrigerator later on in the microwave for about 30 seconds

Enjoy!

Ingredient recommendations linked!

Whole Wheat 2-Banana Muffins

April 8, 2020February 11, 2023Breakfast, Dessert, Recipes, SnacksLeave a Comment

You only need 2 bananas!

I don’t know about you, but whenever I’m in need of a good banana recipe, it’s when I’ve gotten down to those last couple of brown and spotty ones. I rarely have a whole large bunch on hand as I’ve usually eaten the first few already.

Voilà! This recipe makes between 6-8 muffins depending on how large your bananas are.

Servings: 6-8 Muffins

Ingredients:

2 Bananas (just on the verge of being too ripe…starting to get some brown speckles)

Just Under 1/2 Cup Sugar (I used cane sugar)

1 Cup White Whole Wheat Flour (such as King Arthur White Whole Wheat)

1 Egg

6 Tablespoons Unsalted Butter (almost melted)

3/4 Teaspoon Vanilla Extract

A Pinch Of Salt, Around 1/4 Teaspoon

1 Teaspoon Baking Soda

Directions:

Preheat the oven to 350°

Add your muffin liners to the muffin tin

In a large bowl, combine your bananas and the sugar with a fork, then whisk together once combined

Whisk in the egg, melted butter, and vanilla

In a smaller bowl, stir together your dry ingredients: the flour, baking soda, and salt

Add the combined dry ingredients to the wet ingredients and whisk until batter is evenly combined

Add the batter to the lined muffin tin. Fill them just below the tops so they have room to expand

Bake for 20-22 minutes, or until a toothpick comes out clean (I always choose to undercook ever so slightly)

Enjoy!

Notes:

While they’re delicious the day of baking, beyond the first 24 hours I recommend storing these in the fridge. When ready to eat, pop in the microwave for 10 or 15 seconds, top with butter if you so desire, and they’re back to their “just out of the oven” soft warm form!

Ingredient recommendations linked!