healthy harvest breakfast muffins

(1 rating)
Recipe by
Amy Alusa
Chico, CA

When I came across this recipe; I was torn between really wanting a healthy but good tasting muffin--and of course my other main consideration: work. Well, this one is a little more involved; but really worth it. Check it out, you may very well agree with me! If you're only going to have a muffin for breakfast, wouldn't this be a great one?!!

(1 rating)
yield 15 serving(s)
prep time 15 Min
cook time 20 Min

Ingredients For healthy harvest breakfast muffins

  • 1 c
    whole wheat flour
  • 1 1/4 c
    oatmeal (or other whole grain)
  • 1/4 c
    brown sugar
  • 2 1/2 tsp
    baking powder
  • 1/2 tsp
    sea salt
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
    nutmeg
  • 1 tsp
    ginger (fresh or powdered)
  • 2 c
    ripe bananas, mashed (about 4 medium)
  • 2/3 c
    applesauce
  • 1/3 c
    carrot
  • 1 lg
    egg
  • 2 Tbsp
    butter, melted
  • 1/3 c
    brown sugar
  • 1/2 tsp
    ground cinnamon
  • 1/2 tsp
    ground nutmeg
  • 1/2 c
    raisins

How To Make healthy harvest breakfast muffins

  • 1
    Preheat oven to 375. Line muffin pan with cups, if desired. Spray pan or liners with vegetable spray. Spraying the paper liners a bit, makes it easier to pull off the paper without taking the whole muffin with it!
  • 2
    Combine first 8 ingredients in a large mixing bowl. Stir until well blended.
  • 3
    In a separate smaller bowl combine next 5 ingredients (bananas - butter), stir until well blended.
  • 4
    In another separate small bowl, combine next 6 ingredients (almonds - nutmeg) for muffin topping.
  • 5
    Add banana mixture to the flour mixture along with the raisins, if you desire.
  • 6
    STIR JUST UNTIL MOISTENED. Do not over stir.
  • 7
    Fill muffin cups 2/3 way full.
  • 8
    Press enough of the brown sugar-nut topping into each muffin to cover the top, and to your taste. About 2 Tbsp. per muffin.
  • 9
    Bake at 375 degrees for about 20 minutes, until the muffin springs back when lightly touched.
  • 10
    Makes 16 small muffins, or 8 giant-sized muffins.

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