healthy morning muffins

I love hosting brunch (well, I just love brunch in general!). For brunch I usually try to make a meal that mixes sweet with savory, and of course adding mimosas never hurt.


We recently made a brunch with a savory egg, cheese, and sausage strata, spicy hash browns, asparagus with vinaigrette, and healthy morning muffins (and mimosas of course).

I really love these muffins because they aren't too sweet and I feel good about eating them. They are full of carrots, oats, apples, and a hint of cinnamon, and I think they would also be delicious made with bananas or pears instead of apples. The original recipe included raisins (I was out), but I'm sure they would make these muffins even more delicious!


Healthy Morning Muffins

non-stick cooking spray
1 1/4 cups whole wheat flour (or you can use AP flour)
1/2 cup dark brown sugar, packed
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon course salt
1 cup old fashioned oats
1/2 cup raisins (optional)
3 tablespoons olive oil
1 large egg
1/3 cup skim milk
4 medium carrots, shredded
2 peeled apples, diced

Preheat oven to 400 degrees.

Coat a 12 cup muffin tin pan with cooking spray.

Place diced apples in a small bowl and microwave for 2-3 minutes to soften the apples.

In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, cinnamon, and salt until there are no lumps. Stir in oat and raisins (if using). Add oil, egg, milk, carrots, and apples, and stir until blended.

Fill each muffin cup with 1/4 cup batter. Bake until a toothpick inserted comes out clean, 20-25 minutes. Serve warm or at room temperature. For a special treat top with butter and honey. Enjoy!

recipe adapted from Everyday Food