Healthy Harvest Breakfast Muffins
Instructions
Preheat oven to 375. Line muffin pan with cups, if desired. Squirt each cup with non-stick cooking spray. Combine first 8 ingredients in a large mixing bowl. Stir until well blended. In a separate smaller bowl combine next 5 ingredients (bananas - butter), stir until well blended. In another separate small bowl, combine next 6 ingredients (almonds - nutmeg) for muffin topping. Add banana mixture to the flour mixture along with the raisins, if you desire. STIR JUST UNTIL MOISTENED. Do not over stir. Fill muffin cups 2/3 way full. Press enough of the brown sugar-nut topping into each muffin to cover the top, and to your taste. About 2 Tbsp per muffin. Bake at 375 for about 20 minutes, until the muffin springs back when lightly touched. Makes 16 small muffins, or 8 giant-sized muffins.
Ingredients
Use the buttons to send items to pantry, shopping, or a custom list.
-
whole wheat flour Notes: 1 cup
-
oatmeal Notes: 1 1/4 cups, whole grain
-
brown sugar Notes: 1/4 cup
-
baking powder Notes: 2 1/2 teaspoons
-
sea salt Notes: 1/2 teaspoon
-
cinnamon Notes: 1 teaspoon
-
nutmeg Notes: 1/2 teaspoon
-
ginger Notes: 1 teaspoon, fresh or powdered
-
bananas Notes: 2 cups, about 4 medium, ripe & mashed
-
applesauce Notes: 2/3 cup
-
carrot Notes: 1/3 cup, shredded
-
large egg Notes: 1
-
butter Notes: 2 tablespoons, melted
-
slivered almonds Notes: 1/2 cup
-
walnut pieces Notes: 1/2 cup
-
raisins Notes: 1/2 cup, optional