Muffins are one of those foods that I make without a real goal in mind. I just make them because, well, MUFFINS!
Of course, my nutritionist brain tells me to make them healthy and give them a good use. For me, that usually means crumbling-it and adding it to other foods. For instance, just a couple of days ago I crumbled one of these muffins and added it to a lentils and veggies soup. I counted it as my lunch’s carbs and it really was delicious, so don’t judge me! I’ve also tried adding crumbled muffins to yogurt…life changing!
When crumbling-it doesn’t sound appealing, I just grab one and eat it right away with a green smoothie on the side and count it as a snack. But I won’t judge you if you actually want to crumble it and add it to that smoothie. Totally acceptable.
So, going back to nutrition…these are high in fibre and nutrients. Plus, if you don’t really enjoy eating carrots, they’re a great way to get some in! You know…carotenoids, the pigments that help prevent certain cancers and eye diseases!
Serves 12 muffins, ready in 45 minutes
-1/4 cup olive oil
-1 medium-large banana mashed (about 1/2 cup)
-1/2 cup unsweetened applesauce
-1/2 cup brown sugar
-1/2 teaspoon salt
-1 & 1/2 teaspoon baking soda
-1/2 teaspoon cinnamon
-1/2 cup milk (I used 1%, but other milks should also work!)
-1 packed cup of grated carrots (I needed 3 medium carrots for this)
-2/3 cup rolled oats
-1 cup all-purpose whole wheat flour
-1/2 cup of all-purpose flour
-1/4 cup raw walnuts for topping
1. Pre-heat over to 375*F.
2. Prepare a muffin tin.
3. In a large bowl, whisk the egg. Then, add the rest of the ingredients (minus the walnuts) one at the time and mix well in between.
5. Bake for 30 to 35 minutes, until the top of the muffin looks golden brown and a knife inserted in the muddle comes out clean.
6. Remove from the pan and let them cool for about 10 minutes to avoid the wrappers sticking to the muffins.
7. Serve and enjoy!
Adapted from Minimalist Baker