I love me a good, healthy breakfast option. When I find one I love, I tend to stick with it. Which explains why I’ve had approximately 323 spinach and pineapple smoothies in the past several months…
A month or two ago, my co-worker brought these amazing healthy muffins into work. I ate one (and then another) and then went right to her desk and asked her for the recipe.
When she sent it, it was even better than I’d thought—whole wheat flour, oil, apple butter, and lots of super healthy add-ins like coconut, walnuts, and carrots. And yet they tasted so sweet!
They jumped to the top of my “must make” list, and I tried them out a couple weeks later. The recipe was super easy and they turned out so well! I kept them at my desk for breakfast and a mid-morning snack until they were all gone.
Preheat the oven to 350 F.
Stir together flour, baking soda, and sugar.
Shred the carrots and add them.
As well as the apples.
Add all the other remaining ingredients—walnuts, apple butter, craisins, eggs, oil, coconut, and vanill—and stir until everything is just barely combined.
It’ll be a shaggy mess, but that’s okay.
Spray your muffin tins with cooking spray and then spoon batter into each cup, about 2/3 full.
Bake for around 20 minutes, until they’re golden brown on top and spring back slightly when you push on them with your finger.
Cool for around 15 minutes, and then if you feel like it you can brush the tops with pure maple syrup for a little extra moistness and sweetness. But they definitely don’t need it, they’re super moist and plenty sweet on their own.
These keep in an airtight container well for 3 or 4 days, but after that they tend to go a bit funky (kind of fermented-tasting), so definitely use within that timeframe.
These are such a great healthy breakfast, full of fiber and nutrients and a little bit of sweet to start your day!
Cheryl’s Healthy Morning Glory Muffins
- 2 cups of white whole wheat flour
- 2 teaspoon of baking soda
- ¼ cup of sugar (I used brown)
- 1 cup of shredded carrots (I did mine in my Ninja)
- 1 whole apple shredded (Ninja also, though difficult)
- 1 cup of homemade apple butter
- 3 eggs
- ½ cup of canola oil or coconut oil
- ½ cup of coconut
- ½ cup of currants or Craisins
- ½ cup of chopped nuts
- 1 teaspoon of vanilla
- If your apple butter is not spiced, you might want to add cinnamon
- Optional: pure maple syrup for brushing
Stir together flour, baking soda, and sugar. Add all the remaining ingredients and stir until just combined. It’s a shaggy, messy batter.
Spray muffin tins with cooking spray and spoon batter into each cup until about 2/3 full. Bake at 350 F for about 20 minutes. After removing from the oven and cooling for around 15 minutes, you can brush them with pure maple syrup on the tops for a little extra moistness—but they don’t need it! Makes 15-18 muffins.