As fall rolls around and the wind picks up, warm muffins are the perfect breakfast for your family!
Check out the following muffin recipes- they’re healthy, and the flavor combinations are endless!
Carrot Apple Muffins (makes 12):
- 1 1/2 cups Whole Wheat Flour
- 1/4 cup Oatmeal, ground
- 2 tbsp Flaxseed, ground
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Cinnamon
- 1/3 cup Agave nectar (or sweetener of choice)
- 1 cup Carrot, grated
- 1 medium Apple, grated
- 1 cup Applesauce
- Preheat oven to 375°F
- In a bowl, mix flour, oatmeal, flaxseed, baking powder, baking soda and cinnamon.
- In another bowl, stir together applesauce, agave, and grated carrot and apple.
- Mix the wet ingredients into the dry ingredients, stirring until just combined.
- Spoon into muffin tins and bake for around 15-20 minutes, or until a skewer inserted removes clean.
Your kids will love these sweet cinnamon muffins filled with fresh fruits and veggies!
Peanut Butter Jelly Muffins (makes 12)*:
- 2 c whole wheat flour
- 1/3 cup agave nectar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 flax egg (1 tbsp ground flax + 3 tbsp water, let stand 5 min)
- 1 ripe banana
- 1 c natural peanut butter
- 1 c non-dairy milk (coconut, almond, rice)
- 1/4 c (12 tsp) jam or jelly
- rolled oats for sprinkling (optional)
- Preheat oven to 350 degrees. Line muffin tin with paper liners and lightly spray with non-stick spray
- In a large bowl, combine flour, baking powder and salt and mix until well combined.
- In a separate bowl, mash banana well until smooth. Add peanut butter, non-dairy milk, flax egg and agave and whisk until well combined.
- Stir wet ingredients into dry and mix until just combined.
- Fill muffin cups 1/3 of the way full with batter. Make a well in the centre of each using a small spoon dipped in water (so it doesn't stick). Put 1 tsp in the centre of each well. Divide remaining batter among muffin cups, covering jam as best you can. Sprinkle tops with rolled oats.
- Bake for 25-30 minutes until tops are golden and springy when you gently press down on them.
It’s a classic favorite sandwich in a muffin!
*Make only after introducing your child to peanuts first!
Blueberry Banana Muffins (makes 12):
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 tsp salt
- 2 tsp flax seeds or flaxseed meal (optional)
- 1 tsp Chia seeds (optional)
- 2 bananas, peeled and mashed (or blended)
- 1/2 cup organic unsweetened applesauce
- 1/3 cup organic agave
- 1/4 cup olive oil
- 1/4 cup almond milk
- 2 tsp pure vanilla extract
- 1 cup frozen or fresh organic blueberries
- Preheat the oven to 375 degrees.
- In a large mixing bowl combine all the dry ingredients.
- In a separate medium-sized bowl, whisk together the bananas, applesauce, agave, olive oil, milk, and vanilla.
- Add the wet ingredients to the dry ingredients and stir to combine.
- Fold in blueberries.
- Fill lightly greased muffin pan with about 1/4 cup mixture. Bake for 17-20 minutes or until the tops have browned. The inside will be moist!
Whole-wheat flour is a great alternative to white flour! While white flour is processed and refined, whole-wheat flour is made from grains that have not undergone such heavy processing. This allows whole-wheat fiber to retain a high fiber content and a nutritional advantage over some white flours! Substitute whole-wheat flour for white flour in your recipes to reap all of its nutritional benefits!
There’s nothing better than the smell of fresh muffins in the oven, so get baking!
Written By: Dana Stretchberry