Are they a snack? Are they for breakfast? Are they a dessert?

When everything is mixed, it will still be lumpy. I use a spoon to scoop into muffin tins, fill to top and then use my finger to press it all in neatly.

These do freeze well. I wrapped them up in plastic wrap then put them all inside a freezer bag and froze them. This way you can grab and go!

Good Morning Muffins

A muffin packed with healthy fats and fiber!

5 from 1 vote

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Course Snack

Cuisine American

Ingredients

  

• 1 ½ cups whole wheat flour
• ½ cup all-purpose flour
• ½ cup instant oats
• ¾ cup brown sugar, packed
• 1 Tbl baking powder
• 2 tsp baking soda
• 2 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp allspice
• ½ tsp salt
• ¾ cup unsweetened applesauce
• 1 egg whisked
• ½ cup coconut oil, melted
• 1 apple, shredded
• 1 Tbl vanilla extract
• 1 cup grated carrot
• 1 cup shredded zuchinni
• ½ cup raisins
• ½ cup flaked coconut
• ½ cup walnuts, chopped or a combination of any nuts you prefer, ie, almonds

Instructions

 

• Line a muffin tin with paper liners and set aside. Can use coconut oil spray in a tin without liners too. Preheat oven to 400 degrees.
• In large bowl add the flours, oats, sugar, baking powder, baking soda, cinnamon, ginger, all spice, and salt; whisk well to combine. Add in the applesauce, oil, apple, egg, and vanilla; whisk just until combined. Fold in carrot, zucchini, raisins, coconut and walnuts; stir until ingredients are combined. Divide batter evenly among prepared muffin cups. Can fill cups to the top, these don't rise.
• Bake at 400 degrees for 10 minutes, then reduce heat to 350 degrees and bake for an additional 10 minutes, or until a toothpick inserted in the center comes out clean. Cool muffins in the pan for 5 minutes before transferring them to a wire rack. Serve warm, at room temperature, or chilled.

Keyword dairy free, snack,, vegetarian