Carrot, apple, nut muffins


I’m currently obsessed with making (and eating) uber-healthy muffins. The idea is to pack as much of the stuff my body needs, with as little of what it doesn’t, into little baked goodies I can eat on the go.

I’ve been playing with fruit, veggies, nuts, grains, spices, etc., and I encourage you to do the same.

The recipe below is from today’s batch (I’m actually eating one while typing) where I made a point of writing down measurements. I work off of what we have in the house when I’m cooking, so things rarely come out the same twice, but who cares as long as it tastes good, right? The trouble is, I’ll mention having made something yummy recently and, of course, the common response is to ask for the recipe.

I say all of this so you’ll realize that you can make a gazillion variations of the muffins below. You can substitute any dried fruit for the dates, applesauce for the apple, pumpkin or sweet potato for the carrot, use any kind of nut, any kind of milk, etc.

The sweetness from the natural sugars in the carrots, apple and dates mean you only need a touch of actual sugar, and using oatmeal cuts down on the amount of flour required. Real sugar and whole grains mean you’ll stay full longer and keep your blood sugar level stable.

If you do make the muffins according to the recipe below, you can feel good about getting a boatload of vitamins, potassium, fiber, folic acid, beta carotene, calcium and omega-3, just to name some of the goodness. Whether you have these for breakfast, a treat, or a snack, you will be making a better decision than you will with most alternatives. I love to have one (or two) with a cold glass of skim milk. So yummy!

Carrot, apple, nut muffins

  • 1 ripe banana
  • 1 cup baby carrots
  • 1 apple (quartered)
  • 3/4 cup pitted dates
  • 1/4 cup raw almonds
  • 1/4 cup walnuts
  • 1/4 cup milk
  • 1 tsp vanilla
  • 1 egg
  • 1 cup old-fashioned oats (not instant or quick oats)
  • 2 Tbsp wheat germ
  • 1/2 tsp salt
  • 1 tsp ea baking soda and powder
  • 1 Tbsp cinnamon
  • 1 tsp ginger
  • 1/4 cup brown sugar
  • 1/2 cup whole wheat flour
Preheat oven to 350/180. Combine first 9 ingredients in the food processor and let it do its thing. Combine the remaining ingredients in a large bowl. Transfer wet ingredients from the processor to the dry mixture and stir. Grease a muffin pan and fill up the cups. Bake for 25-30 minutes. Enjoy!
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