Healthy Harvest Breakfast Muffins

Submitted by QueenAstroPirate

"Yummy muffins pack a nutritious punch in the morning, great for a healthy grab-n-go breakfast. You can alter this recipe any way you like and with what you have on hand, very versatile. I started with Recipe # 8845 from Kathy-Lynn and tweaked it so much it turned into something else. Recipe includes a brown sugar & nut topping. I used almonds and walnuts, but any kind of nut would be good with this."

 

• Ready In: 35mins
• Ingredients: 20
• Yields: 16 muffins
• Serves: 16

ingredients

• 1 cup whole wheat flour
• 1 1⁄4 cups oatmeal (whole grain)
• 1⁄4 cup brown sugar
• 2 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon sea salt
• 1 teaspoon cinnamon
• 1⁄2 teaspoon nutmeg
• 1 teaspoon ginger (fresh or powdered)
• 2 cups bananas, ripe & mashed (about 4 medium)
• 2⁄3 cup applesauce
• 1⁄3 cup carrot, shredded
• 1 large egg
• 2 tablespoons butter (melted)
• 1⁄2 cup slivered almonds
• 1⁄2 cup walnut pieces
• 2 tablespoons butter (melted)
• 1⁄3 cup brown sugar
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon nutmeg
• 1⁄2 cup raisins (optional)

directions

1. Preheat oven to 375.
2. Line muffin pan with cups, if desired.
3. Squirt each cup with non-stick cooking spray.
4. Combine first 8 ingredients in a large mixing bowl. Stir until well blended.
5. In a separate smaller bowl combine next 5 ingredients (bananas - butter), stir until well blended.
6. In another separate small bowl, combine next 6 ingredients (almonds - nutmeg) for muffin topping.
7. Add banana mixture to the flour mixture along with the raisins, if you desire.
8. STIR JUST UNTIL MOISTENED. Do not over stir.
9. Fill muffin cups 2/3 way full.
10. Press enough of the brown sugar-nut topping into each muffin to cover the top, and to your taste. About 2 Tbsp per muffin.
11. Bake at 375 for about 20 minutes, until the muffin springs back when lightly touched.
12. Makes 16 small muffins, or 8 giant-sized muffins.

Reviews

[sunkist100]

Awesome! a great way to get in healthy omegas and fiber. I made a batch and froze them. They reheat great in the microwave!

 

[Toni33et]

The person who said this recipe was dry and tasteless must have left out some of the ingredients. I followed the recipe exactly, and it turned out moist and tasty. What a nice surprise when it is a healthier alternative as well. I can see how you could put other ingredients in with equally good results. Next time I will try cloves instead of ginger just to compare tastes, pecans instead of walnuts. Hmmm, maybe mashed sweet potatoes instead of bananas. I have placed this recipe in my "Excellent" file.

 

[lainieelton_11504403]

Just tried these muffins and while they are indeed delicious - I found that the topping doesn't "stick" and so eating them is a very messy business, with nuts falling everywhere!! I would make these again and just mix the nuts straight into the batter instead of precariously piling them on top.

 

[Mic1049]

Really good! Love the texture and the power packed nutrition! I used red mill whole wheat pastry flour, and I ground the oatmeal so my 10 year old won't taste it. I also pureed the carrot w/ sweet potato, and used only 1/4 spoonful of ginger. I loved the fact that it used so little butter and sugar and the taste just so wonderful! Thank you for this great recipe!

 

[Wobin]

Thanks for a great recipe. I added flax seeds and left out the raisins. I only had a mixture of nuts in my cupboard so I used those (walnuts, pecans, cashews). Straight out of the oven with a scoop of vanilla ice cream these were amazing. Still yummy as little snacks throughout the day (minus the ice cream).