Mmmmmmuffins! Who doesn’t love muffins?! I am a “healthy” muffin lover – I adore hearty and wholesome muffins with good texture and lots of flavor. I even prefer this kind of muffin to the cakey, dessert-like kind. I’m much more likely to reach for a bran muffin than a chocolate chip muffin on most occasions. Call me crazy.
Honey and I just finished our latest food challenge – to go 30 days without eating grains. As in, no bread, no pasta, no rice, no oats, and many other NOs! It was an unbelievable challenge. You might think it would be easy, but when you really start looking closely at food (especially prepackaged food), much of it includes some form of grain. There is a science behind this diet, you can read more here if you’re interested. Anyways, despite a few grumpy days and almost constant hunger…we are impressed with the results, not to mention very proud of ourselves. We ate more fruit, vegetables and lean protein than normal, since we could not rely on filler items such as rice, pasta, and bread to complete our meals. Ok, we did cheat a couple of times, but only when absolutely necessary! Isn’t cheating an essential component of every diet?
Food challenges are great for opening your stomachs to new ideas! Regardless, today marks the last day of our challenge, and I decided to make these amazing muffins in celebration. Although we are going back to grains (as if I’m going to be able to enjoy the holiday season without all that delicious baking that will be showing up everywhere I set foot in the next month!), we are going to try to eat less of them on a regular basis.
This recipe comes from a colleague of mine, although I have altered the recipe a little to my taste. Try these muffins – they are loaded with wholesome ingredients to help you gain energy for the day ahead. They are lovely all on their own, but a little butter and/or jam never hurt anyone. Happy eating!
PS. Stay tuned for some delectable holiday cookie recipes next week!
Morning Magic Muffins
2 cups whole wheat flour
3/4 cup brown sugar
1/2 cup white sugar
2 tsp. baking soda
2 tsp. cinnamon
A large pinch of salt
2 cups of peeled, grated carrots
1 apple, peeled and grated
1/2 cup raisins
1/2 cup chopped nuts (almonds are my favorite)
1/2 cup coconut
3/4 cup canola oil
2 tsp. vanilla
Combine the first 11 ingredients in a large mixing bowl. Stir well to blend. Beat the eggs, oil, and vanilla in a small bowl. Add to the dry ingredients, stirring just until moistened (the batter will be very thick). Grease a 12-count muffin tin and fill the cups nearly to the top (or you may make 18 smaller muffins). Bake at 350°F for 20-25 minutes or until a toothpick inserted into the muffin comes out clean. Enjoy!