Saturday, April 9, 2011

Breakfast Muffins

I am having a really great day. And, it started with these muffins. Coincidence? Don't think so. They are super healthy magic muffins that taste like they're really bad for you. They will start your day off with whole grains, fruit, vegetables, seeds, and a natural sweetener. Make these muffins and I'm pretty sure you will have a great day, too!

There are a lot of "hippie" ingredients in these muffins. And I am proud to say I had every single thing in my kitchen to make them, requiring no special trip to the store.

And, many of the ingredients were homemade, like the maple syrup from a friend's backyard, homemade vanilla extract (vanilla beans steeped in vodka), and homemade yogurt. Yay for being a dirty hippie! (side note: I'm really not that dirty. Most of the time.).

But, even if you don't have all these things on hand, it's worth a quick trip to the grocery store because you will want to make these muffins.

The only thing wrong with the recipe is that it only makes 6 muffins and I want more to have on hand for grab-n-go breakfasts, lunches, snacks, and dessert for the upcoming work week.

Breakfast Muffins, adapted only slightly from Anja's Food 4 Thought
Yields 6 muffins

1 egg
4 Tbsp maple syrup
4 Tbsp olive oil
1 tsp vanilla
1/4 cup full-fat plain yogurt
1/4 cup old fashioned oats
1 cup whole wheat flour
1 tsp baking soda
1/8 tsp ground nutmeg
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1 carrot, grated
1 pear, grated
1/4 cup dried cranberries
1/4 cup candied ginger

1 Tbsp butter, melted
1 Tbsp whole wheat flour
1 Tbsp sugar
1 Tbsp each: sesame seeds, sunflower seeds, pumpkin seeds
1 Tbsp maple syrup
1 Tbsp water

Preheat your oven to 375 degrees and grease a muffin tin.

In a medium bowl, whisk your egg, maple syrup, olive oil, yogurt, and vanilla.

In a large bowl, whisk your oats, flour, baking soda, and spices.

Gently mix the wet ingredients into the dry ingredients, then fold in your carrot, pear, craisins, and ginger. Evenly distribute batter into your muffin tin.

In a small bowl, mix together your topping ingredients with a fork. Evenly distribute topping on each of the filled muffin cups.

Bake 20 minutes or until done (toothpick inserted into muffin comes out clean). Enjoy!

TWO YEARS AGO: Faux Frisee aux Lardon


  1. I, sadly, am missing both the pear and carrot. But tomorrow is supposed to be rainy, so maybe I'll pick up those two things for an afternoon baking project? Hmm . . . !

  2. So, another note -- I got TEN muffins out of this recipe! My tins are smaller than normal, (they were my great-grandmother's,) but still! Lucky me? :)