I love muffins, especially with coffee for a late morning snack, but I want them to be a snack, not a dessert. A lot of the healthy muffin recipes I’ve seen aren’t really very healthy, lots of sugar mixed in with a banana or two to give them their healthy claim. I’ve created this recipe to be able to eat two if you want, a fairly healthy snack to have stocked in the freezer.



Healthier Muffins
Stock your freezer with these Healthier Muffins, great snacks for kids, adults love them too!
Ingredients
- 1 c whole wheat flour
- 1 c almond flour
- 1 c rolled oats
- ½ c chopped pecans or walnuts
- ½ c sunflower seeds
- ½ c raisins
- 2 T chia or flax seeds
- 2 t baking powder
- 1 t baking soda
- ½ t kosher salt
- 2 t cinnamon
- 1/4 t nutmeg
- 3 eggs
- ½ c apple sauce
- ½ c maple syrup
- ½ c coconut oil melted
- ½ c orange juice
- 2 c carrots grated (2-3 carrots, depending on size)
- 2 c apples diced small (2-3 apples, depending on size)
- 1 banana mashed
- 1 t vanilla extract
- TOPPING
- 1 T butter melted oats, pecans, pumpkin seeds, chocolate and white chips
- 1 c any combination of oats, pecans, pumpkin seeds, chocolate and white chips
Instructions
- Preheat oven to 425°, when you put the muffins in, lower temperature to 375°
- In a large bowl, mix all dry ingredients with a whisk
- Add all other ingredients and mix
- Spray muffin tins, or use reusable silicone muffin liners. Bake at 375° for 30 minutes
- Makes about 20-24 muffins
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