I am not a morning person. at. all. When I have the option to, whether I’m working or not, I’ll be in bed until at least 8 or 9. Too bad that most mornings I can’t have this luxury, and I am up before 5. I always have been good about eating breakfast (you mean some people turn down the opportunity to eat?!?! I just don’t get that). The last thing I want to do at 5 in the morning is try to figure out what to make for breakfast – so, these muffins are great and perfect to eat in the car if I am running late.
The first time I tasted a good morning muffin was at whole foods. I thought it was so yummy that I immediately found some recipes online as inspiration and played around with ingredients. Truthfully, I still adjust some of the ingredients and add-ons based on what I have at home – apple sauce, fruit butters, butternut squash all make these muffins taste so so good.
And by the way, if you have a kitchenaid mixer at home, USE IT. I didn’t use it to make these muffins until recently, and wow. I regretted not using it every time. Not only did it make a huge difference in the prep time and eliminating the frustration of mixing a thousand ingredients together, but the muffins came out fluffier and tastier.
Good morning Muffins
(makes 8 large muffins)
1 1/3 cup whole wheat flour
1/2 cup sugar
1/4 cup brown sugar
1 1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
2 eggs
1/2 cup vegetable oil
1/3 cup fruit butter, apple sauce, or other fruit “mash”
1 tsp vanilla extract
1/4 cup chocolate chips
1/2 cup sliced almonds or chopped walnuts
1/2 cup coconut flakes
1 apple, peeled and diced
1/2 cup raisins
1/2 cup grated carrots
Preheat oven to 350 degrees and place muffin cups into a muffin tin. Mix together all the dry ingredients (flour through salt) until well mixed and uniform. In a separate bowl, whisk the eggs together and continue to add wet ingredients (vegetable oil, fruit butter, and vanilla extract) to the eggs. Mix the wet ingredients into the dry ingredients. In a separate bowl, gather together the add ins, and fold into the dough mixture. Place approximately 1/2 – 3/4 cup mixture into each muffin cup and top with some coconut flakes or sliced nuts. Place into oven and bake for approximately 30 minutes. A toothpick placed into a muffin should come back clean when the muffins are ready. Enjoy!
Breakfast on,
– shirley
foodyventures 