Morning Glory Banana Carrot Muffins
Morning Glory Banana Carrot Muffins are a delicious breakfast or snack to have stocked in the freezer! These are hearty protein muffins, banana, apple, carrot plus packed with healthy ingredient swaps like almond flour, whole wheat flour, oats, nuts and seeds. They make the perfect breakfast on the go, and are a great snack for kids or addition to a lunchbox!
1 cup whole wheat flour 1 cup almond flour 1 cup rolled oats ½ cup walnuts or pecans chopped ½ cup sunflower seeds ½ cup raisins 2 Tablespoons chia or flax seeds 2 teaspoons baking powder 1 teaspoon baking soda ½ teaspoon kosher salt 2 teaspoons cinnamon ¼ teaspoon nutmeg 3 eggs ½ cup apple sauce ½ cup maple syrup ½ cup coconut oil or butter melted ½ cup orange juice 2 carrots grated (about 1 cup packed) 2 apples diced small 1 banana mashed 1 teaspoon vanilla extract Topping 1 Tablespoon butter melted 1 cup any combination of rolled oats, chopped nuts, sunflower or pumpkin seeds, chocolate, butterscotch or white chips
Preheat oven to 425°, THEN LOWER temperature to 375° when you put the muffins in. In a large bowl, mix all dry ingredients with a whisk. Add all other ingredients and mix with a spatula, batter will be thick. Spray or line muffin tins, or use reusable silicone muffin liners. Fill cups full and add topping. Bake at 375° for 35 minutes. Makes about 20-23 muffins. Enjoy with a pat of butter!
Store muffins in an airtight container in the fridge for up to 5 days or in the freezer for 4 to 6 months.
Bake without peeking in the oven! Opening the oven door can cause muffins to sink! Allow muffins to cook the full 35 minutes, or at least 30 before checking them for doneness.