Are they a snack? Are they for breakfast? Are they a dessert?

When everything is mixed, it will still be lumpy. I use a spoon to scoop into muffin tins, fill to top and then use my finger to press it all in neatly.

These do freeze well. I wrapped them up in plastic wrap then put them all inside a freezer bag and froze them. This way you can grab and go!

Good Morning Muffins

5 from 1 vote

A muffin packed with healthy fats and fiber!

Print Recipe Pin Recipe

Course: Snack

Cuisine: American

Ingredients Method

Ingredients

  

• 1 ½ cups whole wheat flour
• ½ cup all-purpose flour
• ½ cup instant oats
• ¾ cup brown sugar, packed
• 1 Tbl baking powder
• 2 tsp baking soda
• 2 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp allspice
• ½ tsp salt
• ¾ cup unsweetened applesauce
• 1 egg whisked
• ½ cup coconut oil, melted
• 1 apple, shredded
• 1 Tbl vanilla extract
• 1 cup grated carrot
• 1 cup shredded zuchinni
• ½ cup raisins
• ½ cup flaked coconut
• ½ cup walnuts, chopped or a combination of any nuts you prefer, ie, almonds

Method

 

1. Line a muffin tin with paper liners and set aside. Can use coconut oil spray in a tin without liners too. Preheat oven to 400 degrees.
2. In large bowl add the flours, oats, sugar, baking powder, baking soda, cinnamon, ginger, all spice, and salt; whisk well to combine. Add in the applesauce, oil, apple, egg, and vanilla; whisk just until combined. Fold in carrot, zucchini, raisins, coconut and walnuts; stir until ingredients are combined. Divide batter evenly among prepared muffin cups. Can fill cups to the top, these don't rise.
3. Bake at 400 degrees for 10 minutes, then reduce heat to 350 degrees and bake for an additional 10 minutes, or until a toothpick inserted in the center comes out clean. Cool muffins in the pan for 5 minutes before transferring them to a wire rack. Serve warm, at room temperature, or chilled.