Thursday, April 16, 2015

Mile High Morning Muffins

 These hearty muffins are full of fruits, veggies, nuts and seeds.
They are perfect for breakfast on a school morning, or a cool morning, or after school, or after dinner.
Basically, they are perfect for anytime!

Let's get started:

Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin, or line it with papers and spray the insides of the papers.

In a small bowl, cover 1/2 cup raisins with hot water, and set them aside to soak.

Core one large apple and about three carrots and pulse them in the food processor until they are finely chopped.

Next, stir together the following in a mixing bowl:

1 cup whole wheat flour
1 cup all purpose flour
1/2 cup brown sugar
1 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt

Drain the 1/2 cup raisins and add them to the bowl, along with the chopped apple and carrots, plus the following:

1/2 cup unsweetened shredded coconut
1/4 cup sunflower seeds
1/4 cup chia seeds

Stir to combine.

Whisk together the following:

3 large eggs
1/3 cup melted butter
1/3-1/2 cup apple sauce (I used an apple carrot baby food pouch)
2 teaspoons vanilla extract

Add to the flour mixture, and stir until evenly moistened. You’ll have a fairly loose (though chunky) batter.

Divide the batter into the 12 muffin cups, fill the cups generously to get a nice rise on the muffin.

Bake for 25-28 minutes. Let the muffins cool in the pan for 5 minutes, then on a rack.

They are delicious warm or room temperature and my kids loved them for snacks after school on a rainy Thursday. Enjoy!
Recipe adapted from

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