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. 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
Ingredients
- 1 c flour (or sub any portion almond flour)
- 1 c oats
- 1/4 c bran (optional)
- 1/2 cup chopped pecans
- 2 T chia or flax seeds
- 2t baking powder
- 1/2t baking soda
- pinch salt
- 1 t cinnamon
- 1/4 t ginger
- 1/4 t nutmeg
- 1/4 t cloves
- 1/4 c brown sugar
- 1/4 c honey
- 3 eggs
- 3/4 c apple sauce
- 2 carrots grated (or zucchini)
- 1/2 cup mashed sweet potato (leftover-if you have leftover from dinner, freeze and save for muffins) (optional-could add an extra banana if omitting this)
- 2 banana mashed
- 1/4 c coconut oil - melted
- 1 t vanilla extract
- milk or orange juice (if needed-add a T at a time if the batter seems too thick)
- Topping
- 1 T butter melted, oats, pecans, pumpkin seeds, chocolate and white chips
Instructions
- In a large bowl, mix all dry ingredients with a whisk.
- Add all other indregients and whisk until mixed
- Spray muffin tins, bake at 375 for 20-23 minutes
- Makes about 20-24 muffins
The Sungrown Kid Series Episode 6–Healthier Muffins!