Winter is a great time to get creative with root vegetables, including for breakfast. Here is another muffin recipe that is healthy enough to eat for breakfast, like the Cranberry Almond Chocolate Chip Muffins I posted back in November. This recipe has no added sugars whatsoever, and is tasty enough with the sweetness from the fruit and carrots, but next time I would add a tablespoon or two of honey just to add a tad of sweetness that I think will bring out the flavours better. This recipe makes two dozen muffins which will feed two of us for breakfasts for the week with some leftover to throw in the freezer.
1 1/2 cups whole wheat flour
1 1/2 cups Red Fife flour
1 1/2 cups oats
2 teaspoons baking powder
4 teaspoons cinnamon
6 medium heirloom carrots, grated (My carrots are organic so I don’t peel them, I just scrub them really well)
1 cup sliced almonds
1 cup shredded unsweetened coconut
1 cup apple sauce
1 cup Greek yogurt
1 banana, mashed
2 teaspoons baking soda
6 eggs, beaten
1/3 cup butter, melted, plus more for greasing muffin tins
2 tbsp vanilla
1-2 tbsp honey
1. Preheat oven to 350. Grease two muffin tins with butter or line with muffin cups.
2. In a mixing bowl or stand mixer combine flours, oats, baking powder, cinnamon, grated carrots, almonds and coconut. Mix to combine.
3. In a second bowl mix the yogurt, banana, apple sauce, baking soda, eggs, melted butter, honey and vanilla until well blended.
4. Stir the wet ingredients into the dry ingredients until combined.
5. Spoon into prepared muffin tins and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool for a couple of minutes in the tins, then remove to a rack.
Adapted from Food.com
Makes 24 muffins. To store in freezer, wrap muffins individually with plastic wrap then store in large freezer bags.