Healthy Carrot and Fruit Breakfast Muffins
It is extremely hot outside, and I am baking. Crazy? Slightly. However, I didn't use up all the brown bananas the other day when I made my whole wheat banana pancakes, and the last brown banana needed to go. Knowing that I will be starting to teach summer school in another week, I will freeze these for the days that I want to sleep in a few extra minutes and have a grab and go breakfast. Well, I will freeze them if they make it that far.
Adapted from a zuchinni bread recipe I found on Yasmeen Health Nut's blog, these delicious muffins are packed with fruits and veggies. You can add nuts if you like them. I would have added walnuts if I had any in the kitchen. If you don't fancy muffins, you can bake this in a cake or bread pan as well. It makes an excellent quick bread or "snacking" cake. You will need to adjust the baking time if you use a different vessel. Bake until a toothpick comes out clean.
What do you think?
- 2 cups all purpose flour
- 1 cup whole wheat flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 eggs
- 1/2 cup vegetable oil, (any kind you like: canola, grapeseed, olive, etc.)
- 1/2 cup brown sugar
- 1 banana, pureed
- 1 apple, grated
- 4 (about 1 1/2 cups) carrots, grated
- 3/4 cup raisins
- In a large bowl, whisk together all of the dry ingredients. (All purpose flour through salt on the list above.)
- In a seperate bowl, mix the eggs, oil and brown sugar, using an electric mixer. Add in a mashed up banana and continue mixing until the banana is completely pureed.
- Add the wet to the dry ingredients and mix. The batter will be thick, but don't panic. Use a spoon, as the thick mixture will be too much for your whisk.
- Fold in the grated apple, along with any juice, and the grated carrot. The addition of these ingredients should moisten up the batter quite a bit, but it will still be quite thick.
- Fold in the raisins.
- Line a muffin pan with muffin liners, or spray it with cooking spray. Fill each muffin cup just over 3/4. Fill them to the top for bigger muffins.
- Bake in a 350 degree oven for 25 - 30 minutes. Remove muffins to a cooling rack immediately after you remove them from the oven.
Update: Maybe it is the heat, but we had yet more brown bananas. The other day, I made a vegetable juice with my juicer using carrots, apples, and a parsnip. I took the pulp that was left behind and put it in the freezer with the thought that I would use it to make more muffins. Here are the changes that I made.
- I added 2 bananas instead of one. I figured this would create more moisture.
- I added about a cup and half of vegetable pulp, although I could have added more.
- I also added a 1/2 teaspoon of vanilla, just because it sounded like a good idea.
- I did not add the fresh carrots or grated apple in the recipe above.
This was a great way to use the left over pulp after juicing, and the muffins came out beautifully.
For a vegan version of this recipe, leave out the eggs and use an vegan egg substitute, such as flax eggs, instead.