Not just for breakfast
It’s been two weeks since my son headed back to school and I’m already searching for items to include in his school lunches. I do this every year and this year, I made a promise to myself to cut back on the pre-packaged snack items and make my own. First up: Healthy Morning Muffins.
I was given this recipe about 10 years ago by my Naturopathic Doctor. My son was super fussy about what he would eat and that included no veggies! I was looking for ways to sneak in some veggies and she suggested this recipe for muffins. It’s from Martha Stewart and you can find it here.
He loved the muffins! He had no idea that there are 3 cups of shredded carrots in these muffins. These muffins are not overly sweet so if you are looking for Costco muffins, these are not it. They are packed with flavour though so you don’t need all the sugar.
How to make these muffins
Add all your dry ingredients into a bowl and set aside.
Add the eggs, olive oil and milk (I use whole milk) to the bowl of your mixer. If you are using a Kitchen Aid, use your paddle attachment. My Ankarsrum makes quick work of this recipe and I highly recommend it.
Shred your carrots and mash your bananas. I get my son to help with these steps now since he knows there are carrots in his muffins and doesn’t mind. While he shreds and mashes, I get everything else ready.
You can use a food processor to speed up the shredding of your carrots but I find using a box grater works just fine.
Now comes the fun part. Add your carrots, bananas and raisins to the wet ingredients. Finally, mix in your dry ingredients being careful to not over-mix. You just want all the dry ingredients mixed in. Nothing more.
I think that looks amazing! It looks like a muffin with some substance. Something that will fill you up.
I use foil-lined muffin cups but you can grease your muffin tray. Do not, and I repeat, do not use paper muffin liners!!! You will be picking paper off your muffins. I also have silicone muffin cups that I use for this recipe if I’m not worried about the silicone cups leaving the house and not returning.
If you are using standard-size muffin trays, you will get 24 muffins out of this recipe. I’m not sure where Martha thinks you are getting 10 muffins from, but based on her picture, those “muffin cups” are massive!!
Also, because I use standard-sized muffin trays, these bake in about 12 minutes for me. I start checking around 10 minutes though.
The Muffin Results
These muffins are moist and pack a wonderful nutmeg flavour. You don’t notice carrots at all. You get bites of raisins which help make it sweet enough.
These muffins aren’t just for breakfast or just for your child’s school lunch. I take them to work with me. I make them and take them for long road trips. These muffins fill you up.
Have you made these muffins before? What is your favorite go-to muffin? Leave your comments down below. I would love to hear what you enjoy.
Want to try another muffin recipe? I really enjoyed these Raspberry Passion fruit muffins.
